Chef Paul made a delicious breakfast this morning, and as we were eating just-picked asparagus from our garden, morels from our field, and fresh eggs (yes, we have chickens, too) we pondered how to get all of the sand out of the morels. We always seem to run into this issue with fresh morels--how to best remove the grit--especially when they grow in such sandy soil.
But, what's a little grit when the food is so amazingly good? And I forgot to mention the ramps ... I so love spring in northern Michigan.
