I borrowed a dehydrator from a friend and have been drying some peppers. I started with my Cayenne, picked them green and dried them to a crisp. Very nice just to crumble in some food and add a little heat.

Today I went to a flea market and loaded up on different kinds, Pablano, red Jalapeño, giant Cayenne, and maybe a cowhorn or two? I washed them up and cut the stems short, laid them out on the dryer and now the whole house is reeking from the odor. I made the mistake of not washing my hands real real good and touched my lips. Wow! It took a while to cool things off and then I touched my eye and it still burns. 

I also got some red Bell peppers dried out and wow are they tasty....

I been finding these growing on some property around here so I started selling fresh ones to some local restaurants and am turning a profit at $10/lb!  And it's great exercise that requires balance and stamina, and all that stuff is necessary for optimum health goals and longevity .  Now I do rain dances and expect hot weather, that's what they like, and me too.

While the Morel mushroom is probably the most widely known of the wild mushrooms, it is the Chanterelle mushrooms which many of the world's great chefs prize above all others.

Chanterelles are only found in the wild. So far, efforts to cultivate Chanterelles have never proved successful.

Tough mild, Chanterelles have that slight spicy edge which is characteristic of things that grow on their own in the forests and fields - something that comes from competing in a natural environment.

Fresh Chanterelles should be clean and (almost) dry to the touch.The aroma should be fruity - like fresh Apricots. Little bits of the woods (a pine needle or some moss) may be seen - just pick it out. These are from the woods, after all.