The trailblazing German sommelier cut her teeth working in fine dining from Cyprus to Sydney to New York. She eventually focused her sights on consulting for restaurants interested in expanding their organic and biodynamic wine selections, most recently curating the cellars at Aska in Brooklyn and Sel Rrose in both Manhattan and Montauk. Over the years, Winkler developed a particular love for orange wines.
Curating a rotating selection of these skin-contact wines, she began offering boxes of three or six bottles, shipped nationally to subscribers along with descriptions, tasting notes, and food pairing suggestions. Her customers are enthusiastically on board. Today, Orange Glou sends out about boxes a month, some to subscribers who have been with her from day one, but also to a growing list of new buyers.
I hopped on a call with her to learn more about her love affair with orange wine, and the people who drink it. What do you suggest folks do if they want to start shopping for orange wine? Is it just a matter of talking to a somm or winemaker you trust? Come to my store! And go to tastings. Even we are only doing them once a week at this point. Or visit a winery that makes some orange wine. Bloomer Creek in the Finger Lakes does amazing stuff, but there are a lot of wineries making it out there.
Parsnips, April and May and again October through December. Peaches, July through September. Pears, August through December. Pea Greens, April through June. Peas and pea pods, July through October. Peppers sweet , July through October.
Potatoes, July through December available from storage year-round. Pumpkins, September through November. Radicchio, September and October. Radishes, May through September. Raspberries, July through September. Rhubarb, May through July. Rutabagas, August through November. Scallions, May through September. Shelling Beans , September through November. Spinach, May through September. Spring Onions, May and June.
Squash summer , July through September. Squash winter , August through December. Stinging Nettles, spring. Thyme, May through September. Tomatoes, July through September. Turnips, August through November local harvest available from storage through the winter. Halloween Happenings Saturday, Oct 30, from pm to pm. Sterling Forest State Park. Warwick Valley Winery And Distillery. Robby Krieger Band Saturday, Oct 30, at pm. Stone Temple Pilots Saturday, Oct 30, at pm. Warwick Valley Farmers Market.
Oddly enough, slime molds were the inspiration for the "The Blob," a sci-fi flick originally produced in Some slime molds do appear as slimy blobs for part of their life cycle, though the one photographed on the right has more of a spongy texture. The slime molds start out as amoeba-like lifeforms, but can mate and form plasmodia — these plasmodia can grow to be many feet long and will contain many cell nuclei without individual cellular membranes.
When a human stumbles across a slime mold, the visible portion is usually the fruiting body. The fruiting body is what appears to be a mold or fungus, though it is in no way related to the fungi. Spores are released from the fruiting bodies, and amoeba hatch from the spores, starting the life cycle over again.
Question: I have a white wild fungus that is all solid. It has a round top and a thick stem. There are clusters of them found in western New York. Is it safe to eat? Answer: Never eat a wild mushroom without proper identification, as many are highly poisonous and could result in a fatal outcome if the identity is mistaken. It is never worth your life to taste a wild mushroom without proper identification.
If you have a picture, you might be able to send it to a local mycology group and have it positively identified. It is wonderful to know there is a local mycology group, Mr. I live near Jamestown, NY so Warren is not far from us. My schedule is incredibly hectic in the spring and early summer, but sometimes settles down in early fall - I will have to check into your facebook group! I am in Western New York and have found everything from turkey tail to chicken of the woods.
Are you able to meet up with a group of people? We have a facebook group called 'wny mycology club'. You could up with us. I am hunting from Bradford, PA over to Warren then north towards Erie then Buffalo then back down again for a few weeks. Morels are just around the corner so I was hoping to grab some. If you want to meet up with some friends and myself we could all go together.
Anyways pretty good article. Hello, Marc - foraging for wild mushrooms is not advised, as the chance of ingesting a poisonous mushroom is simply not worth the risk. While I am not aware of any mushroom identification classes locally, if you do find one, please do not feed any wild mushrooms to your child.
Even very well read mycologists have made mistakes that have led to fatalities, so be very cautious unless you are with an expert in the field. I am often on my belly to get photos! The slime mold and chicken of the woods were growing on tree stumps, so those were a bit easier to shoot.
I find it really interesting that the pharmacists in France are all trained to identify mushrooms! Most of the ones on this hub are toxic with the exception of Chicken of the Woods. We have some edible mushrooms, but it would take a person with real training to identify the differences - we have a very deadly mushroom called the death cap here, and as the name implies, you wouldn't want to accidentally ingest it! You must have done some crawling around to get these photos!
Here in France, you take your mushrooms to the local pharmacist - they are trained to identify them. If they're not good mushrooms, they keep them. And if they are good mushrooms, they still keep them sometimes! Nice hub. Thank you, Movie Master! That is my favorite, too. I loved some "Indian Pipes" pictures that we took, but those are flowering plants and not mushrooms, so I placed them in a separate hub.
Thanks, Cardelean!
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