Ribes rubrum on a first summer day


In my grand grandmother’s old cookbook there were few color illustrations I as a child looked again and again, sitting in the kitchen, watching my mother baking some pie or “potica”.The illustration I liked the most was the one with ribes, strawberry and pumpkin,admiring all these summer fruits while snow was falling outside and we were in the middle of winter, was a small promise summer will come again , with summer holidays and red currant in our garden.And they really always came,perhaps because I was looking at these pictures again and again, wishing summer to come.

When ribes in the corner of our garden starts to ripen ,when first small glass-like ribes marbles turn red, then the summer is here and it is time to look at old cookbook again, not for redcurrant illustration any more, but for the best jelly recipe ever.Early summers so always smell like redcurrant jelly and redcurrant pie at our home,and so is it this year, too.When I was searching  for the jelly recipe in this old cookbook  today,I’ve been grateful for these old illustrations, for who knows whether summer would come without  them……..


Cultivated redcurrant
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Core eudicots
Order: Saxifragales
Family: Grossulariaceae
Genus: Ribes
Species: R. rubrum
Binomial name
Ribes rubrum



Boletus edulis for my friends






I have to admit it, when the first rains after late spring heat come I become a bit nervous.There is a typical smell in the forest behind my home and it means mushrooms !I have to check my places in the woods as soon as possible.Which per se still isn’t enough ,for one needs also a bit of luck to find a mushroom.And you have to look around really carefully.But it pays off,it is true happiness when you carry home a mushroom or two.Those, the first ones in the season , are worth twice more. Especially as this time I was lucky enough to find penny buns-four of them!How have they ended? In simple carpaccio-on a plate you have to arrange tiny slices of raw penny buns, sprinkle them with the best olive oil you can get and top with some pepper and fleur de sel-voila! You only need some bread (ciappata ) and a bottle of good vine and that’s all your friends would ask for!

Prized as an ingredient in various foods, B. edulis is an edible mushroom held in high regard in many cuisines, and is commonly prepared and eaten in soupspasta, orrisotto. The mushroom is low in fat and digestible carbohydrates, and high in protein,vitaminsminerals and dietary fibre. Although it is sold commercially, it has not been successfully grown in cultivation.from:http://en.wikipedia.org/wiki/Boletus_edulis

Boletus edulis
Two mushrooms with brown caps and light brown stems growing on the ground, surrounded by fallen leaves and other forest debris. One mushroom has been plucked and lies beside the other; its under-surface is visible, and is a light yellow color.
In a forest near RambouilletFrance
Scientific classification
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Boletales
Family: Boletaceae
Genus: Boletus
Species: B. edulis
Binomial name
Boletus edulis
Bull. (1782)
Ceriomyces crassus Battarra (1775)
Boletus solidus Sowerby (1809)
Leccinum edule (Bull.) Gray (1821)
Dictyopus edulis (Bull.) Forq. (1890)
Boletus edulis
View the Mycomorphbox template that generates the following list

Mycological characteristics

pores on hymenium
cap is convex
hymenium is adnate
stipe is bare
spore print is brown
ecology is mycorrhizal
edibility: choicefrom:http://en.wikipedia.org/wiki/Boletus_edulis

ps : a small advice for fungus of other sort: