View From Our Place
Every spring, I search for nature’s treasures on our Michigan farm.
Erin Roland searches for spring treasures on her Michigan farm.
Early spring in Michigan is a magical time when the landscape transforms from cold and colorless to green, growing, and full of new life. It’s by far my favorite season.
I live in the small town of Lake, Michigan, a farming community. The same things happen here every year, but never exactly the same way. Right from the start of spring, there is a lot to see!
As soon as the snow is gone, I look forward to combing over our mid-Michigan farm in search of “sheds.” Sheds are the antlers that
white-tailed deer drop from late December to March. Antlers grow all summer and drop off after the mating season, when the bucks’ testosterone levels fall.
Typically, the older bucks will drop their antlers first, whereas the younger bucks keep them a few extra weeks. I usually look over the open fields first, before the growing grass makes it harder to spot them and before the crop fields get plowed and planted. But the best place to look is among the trees and saplings, where hanging branches can snag the antlers and give them a hand in dropping off.
In spring of 2017, I found several. One, a wide 4-point, I found in the grass near our swamp. Another is a 3-point I found under a beech tree; this one just looked like a stick from a distance. I’m so delighted that I took a closer look.
Then in late April to mid-May, when the soft rain showers and warm nights have returned, you’ll find droves of Michigan residents walking around outside with their mesh bags and pocketknives, all hunting the same elusive edible treasure—the morel mushroom.
When picking morels you cut them close to the ground, so their
roots remain intact, rather than pulling them. Mushroom hunters carry them in those net bags (like fruit bags) so their spores can drop out and repopulate. White morels range from their typical size of 1 inch to 4 inches tall.
Morel flavor is nutty and meaty. As a signature Michigan seasonal, the mushrooms often are sought after by local restaurants. They need to be cooked before you eat them. If you can’t cook your morels right away, put them in the refrigerator in a bowl of water with a few pinches of salt and they will keep for two to three days. Or you can dry them to rehydrate and cook later.
We usually find morels in areas with trees, not much underbrush, and moist ground. Being the same color as last year’s leaves and being so small makes their little steeples hard to spot, so much so that hunting them has become a challenging “sport” for Michigan residents and visitors alike.
If it’s warm enough for morels, it’s warm enough for flowers. Seemingly overnight, the landscape erupts in a vibrant display of color. Fruit blossoms, dandelions, violets, trilliums and more bring new life to the world around us. Pear blossoms open in front of the barn. And daffodils are among the first of our garden flowers to open, usually shortly after Easter.
Spring is something to behold on our farm. Whether you’re hunting morels, spotting a fern unfurl, or waiting for baby animals to be born, one thing is certain: It’s all here to be seen. And each new beginning is special!
“Seemingly overnight, the landscape erupts in a vibrant display of color.”