Tasters loved the combination, and the Ramps were especially wonderful. Top Chefs and rising stars in the culinary world appear as Guest Chefs at Earthy. The reason is plain. Their great value may also be found in their elusiveness. While they often grow in profusion they may be very difficult to see - especially for the inexperienced.
Morels grow in temperate latitudes around the world, in both conifer and hardwood forests.
In North America they usually emerge first along the West coast in Early Spring and later in much of the forested East, from the Appalacians up through the Great Lakes region, with scattered harvests into Summer and Fall months. Majority of harvest offered for commercial sale typically comes from Washington and Oregon with limited availability from Great Lakes and eastern states locations. All the morels have a honeycombed, hollow, cone-shaped cap ranging in size from 2 to 4 inches high and in color from a rich tan to an extremely dark brown. The morel is widely appreciated by gourmets, who savor its earthy flavor. Morels are marvelously flavorful and need little embellishment - simply saute in butter or a light oil.