The Wenatchee World

Weather:

Weather

The latest extended forecast from The Weather Channel

Remove this weather forecast

Heat Advisory issued July 01 at 4:50AM PDT until July 03 at 9:00PM PDT by NWS

...HOT TEMPERATURES RETURN TO THE INLAND NORTHWEST... .TRIPLE DIGIT TEMPERATURES AROUND 103 DEGREES OR ABOVE WILL RETURN TODAY...PERSISTING INTO FRIDAY. THE HEAT WILL HIT FIRST IN THE SOUTHERN PORTION OF THE CENTRAL BASIN... SOUTHWEST PALOUSE AND ALONG THE CLEARWATER RIVER EXPANDING NORTHWARD INTO LOWER VALLEY AREAS ALONG THE COLUMBIA THROUGH WENATCHEE AND INTO THE OKANOGAN

Today

Hi100° Hot

Tonight

Lo73° Clear

Thursday

Hi104° Hot

Thursday Night

Lo72° Clear

Friday

Hi102° Hot

Friday Night

Lo70° Clear

Independence Day

Hi102° Hot

Saturday Night

Lo70° Clear

Sunday

Hi99° Hot

Sunday Night

Lo73° Mostly Clear

Gifts from the land

Send to Kindle
Print This
P1040562

Leave it to me to sing in praise of wine and wild mushrooms while the hills around Wenatchee burn.

Yes, while more loyal reporters gathered breaking news about the many lightning-caused fires this past weekend, I was out gathering wonderful chanterelle and bolete mushrooms in the non-burning foothills around Lake Wenatchee (I'll be no more specific than that).

Storms that brought spectacular (and devastating) lightning to the Wenatchee Valley and elsewhere brought enough rain farther up the eastern slopes of the Cascades to cause some of the first fall mushrooms to emerge. Along with all the other benefits of a scenic hike, I returned with about five pounds of golden and white chanterelles and one huge king bolete.

Most of my bounty will get cut up and dried or frozen for another day, but I did slice and saute a few choice chanterelles along with a couple inches of the beer-bottle-circumference bolete stem in butter and olive oil for a light pasta sauce. I added a little chopped prociutto, a garlic clove, a couple diced heirloom tomatoes, a cup of chicken stock and some fresh string beans to complete the sauce, which I tossed with a nice imported capunti (a handmade ziti) pasta, cooked al dente, and a grating of good parmesan cheese.

The perfect wine, in name if not taste, was the Erratic Cabernet Sauvignon given me last week by Butch Milbrandt, co-owner of Milbrandt Vineyards. He bottled the wine a few years ago under the Erratic label to celebrate North Central Washington's fascinating volcano, glacier and flood-created geology.

The no longer available wine was pretty darn good and a perfect addition to my wild mushroom dish, like Milbrandt's grapes, another gift of the Northwest soil.

All comments are moderated before appearing. For more information, please read the approval guidelines. Questions? See our Disqus commenting FAQ or our full commenting policy.

Comments Help

A few important points:

  • You must have a Disqus account to comment (your Wenatchee World login and Disqus login are completely separate)
  • You must provide your first and last name
  • Your comment must be civil

For more information see our Disqus commenting FAQ or our full commenting policy