The rare and plentiful rains of this summer are receiving mixed reviews in North Georgia.  Areas with impervious surfaces, parking lots and shopping zones, are flooding nearby churches, homes, and restaurants.  Subdivisions are discovering their retention ponds for the first time as they too overflow.

However, pastoralists are admiring green pastures in July.  Grazing animals must be pleased too.  Farm Ponds are filled.  Aquifers replenishing.  And the mixed hardwood forests are host to Chanterelle Mushrooms.  The “highlight of the mushroom season” for many.   Chanterelles may be identified by their growth pattern on the forest floor, as well as their physical characteristics including an apricot smell.  Do careful research and consult with local mushroom experts when in doubt.  Only eat what you can positively identify.  There should be no doubts.

Chanterelles are delicious in many dishes but the simple manner, sauteed in butter or good olive oil, may be the best.  Spoon them onto risotto.  Or onto bread with goat cheese.  Chanterelles make a good cream soup.  Chanterelle and Wild Salmon season coincide which is a good reason to put them together on your plate.  Chanterelles, a gift from the rainmaker.