THE BRCC NEWSLETTER
JULY NEWS
Happy birthday America! 250 years young……It seems like summer is right on time! July should be a productive time in the forest, with many edible wild mushrooms showing up. So far I’ve seen chanterelles (which seem to be having an exceptional season already), milk caps, boletes, russulas, turkey tail, reishi, amanitas, and chicken of the wood, and expect to see many other varieties coming out. July is a busy time for my tours, I’ll be going all month, mornings and weekdays are best if interested, also I’m always up for property visits, I come to you and we explore what’s growing on your land!
We have an exciting new product that will be ready towards the middle of the month, mimosa tincture! At the end of the newsletter I’ll tell you all about it, so make sure to read on. Plus my partner Angie is always brainstorming new formulations fusing healing herbs with the mushrooms and those will be also be coming soon! I love feedback from customers and if anyone has any requests or ideas of products you’d love to see, send me a line via email and tell me about it. I hope to catch all the locals and folks visiting the area to come say hi at the local farmers markets I do. Take a look at my market schedule below or follow my social media to stay in the loop of where I’ll be and when.
Monthly Special: $5 OFF Dried Chaga Chunks
Chaga is a highly potent medicinal mushroom, used for many conditions. Most notably chaga is rich in anti-inflammatory properties, making it good for battling arthritis and improving joint health. It is also high in antioxidants, melanin and energizing vitamins. The chaga chunks are used to make tea or create your own tincture. Alittle goes a long way, two tablespoons of chaga can make three quarts of tea and what’s more is you can use those same chunks three times (three batches) before discarding them! The spent chunks can be added to house plants to enrich the soil.
July Mushrooms
Chanterelle Edition
July is peak time for Chanterelle mushrooms! And here in our region of the Appalachians we have six different kinds. Chanterelles can be positively IDed by simply stripping them open, true chanterelles will be white on the inside and have a string cheese like texture. Chanterelles also do not have true gills like many other mushrooms, instead they have what’s called ‘false gills’, that run down the stem. Chanterelles will flush several times in a season. The most notable look alike to look out for is the Jack O Lantern, this mushroom is bioluminescent and is a deep, pumpkin orange, they grow in clusters and get much larger than Chanterelles. The inside of Jacks is orange as well. The smell of Chanterelles can be described as fruity or sweet, to me the smell of a bag of chanterelles is second to none!
Smooth Chanterelles
These little button top chants are the first to appear in late spring. I typically find them in many places, in piney environments, mossy locations and near streams. They grow in clusters and can be quite abundant. Like all chanterelles they should be white inside when stripped open, no gills, smooth on the underside. They taste amazing!
Flame Colored Chanterelles
A smaller variety, the flame colored chants are hollow inside, have false gills and notably a dimple/funnel in the center of the cap. It takes a good bit to put in the pan, as they shrink down quite a bit.
The Cinnabar Chanterelle
A very bright orange/red chanterelle, small in size and growing in ditches/sandy soil mostly. Again it takes many of these to make a difference in the pan. More gill like structure but still not true gills. Sometimes mistaken for waxy caps.
Black Trumpets
Black Trumpets can be one of the hardest mushrooms to find, as they blend in so well with the ground, but where you find one, there’s usually many more. They have a unique look (all black), no gills and a smooth bottom. They have a very distinct funnel down the middle. They are a culinary treat! I often dry and grind them to be mixed with salts or seasonings. They have an excellent aroma as well.
Golden Chanterelles
Golden chanterelles are some of the biggest ones in our region. They have a flowery appearance and can feel rubbery. These usually show up in mid July and are very abundant. The goldens are my favorite to find.
Peach Chanterelle
This is one rare, special chanterelle! Every year a find a handful and get way too excited about finding them. Growing only in a small range of the Appalachians, how lucky are we to have this beauty! Pink in color, it’s tough one to photograph, all other features are the same as other chanterelles.
June Markets
Weekly Markets:
Weaverville Tailgate-Wednesdays from 3-6
@60 Lakeshore Drive, Weaverville, NC (every other week)
Yancey County Farmers Market- Saturdays 8:30-12:30
@322 W. Main St. Downtown Burnsville
East Asheville Tailgate Market- Fridays from 3-6 @954 Tunnel rd
Milltown Farmers Market- Thursdays 4-7 @8 sorrells st. Canton (every other week)
Specialty Markets
Follow me on Social Media to get the latest updates!
PRODUCT HIGHLIGHT
Appalachian Energy Flow Myco Herbal Tea Blend
A bright, juicy herbal energy tea crafted to support clean focus, steady stamina, and daily vitality—without the crash.
Ingredients: Green Rooibos, Rama Tulsi, Spearmint, Yerba Mate, Lions Mane, Cordyceps, Orange Peel, Hibiscus, licorice root, lemon grass, vana tulsi
One request I often get is, ‘do you have anything for energy?’ The answer is yes! Our energy flow tea blend brings two energizing, uplifting mushrooms together, along with a boost from yerba and rooibos. I often turn to it when I’m needing to focus and knock out a project, or if I need an afternoon pick me up. It tastes great hot or chilled.
Appalachian Energy Flow Handcrafted Mushroom + Herbal Tea Blend — Clean energy, grounded in plants.
A bright, juicy herbal energy tea crafted to support clean focus, steady stamina, and daily vitality—without the crash.
Ingredients: Green Rooibos, Rama Tulsi, Spearmint, Yerba Mate, Lions Mane, Cordyceps, Orange Peel, Hibiscus, licorice root, lemon grass, vana tulsi
Brewing: Daily Cup: 1-2 tablespoon per 8–10 oz hot water. Steep 15-20 minutes, covered. For Iced Tea: Brew strong (3-4 tablespoons per quart), steep 20 minutes, then chill
Net Weight-1.6 oz (45 grams)
Coming Soon…….
This time of year so many plants and mushrooms are blooming and growing, one special one is the ‘tree of happiness’, the mimosa tree. Although considered invasive, this tree is a useful medicinal. Using flowers (when bright pink) and shaved bark to create a tincture, mimosa brings calming qualities, helping to alleviate stress, depression and anxiety. Promoting relaxation and uplifting the spirit, mimosa can help get you out of a rut and keep your mood elevated.
What’s more is mimosa provides additional benefits such as aiding in digestion, the seeds are rich in soluble fiber which promotes healthy digestion and detoxification, even used as a parasite cleanser. It’s also an anti-inflammatory and immune system boost, it’s properties enhance antibody response.
The tincture is already underway and made with wild foraged flowers and bark, each component provides unique compounds. Be on the lookout for the finished product around the middle of this month!
