The Mountain Laurel
The Journal of Mountain Life

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from the
Heart of the Blue Ridge

Little Winters

By Jennifer Rose © 1990

Issue: January, 1990

As a meeting broke up, a new member commented on the recent cold spell we'd had. He was new in the area, and unfamiliar with some of our terminology, so I explained.

"That was Dogwood Winter," I said. "We have one more to go before putting away the winter clothes."

His brow wrinkled, so I assumed that he needed more facts in order to compare his terms for these short cold snaps with ours.

"There's Redbud Winter, Dogwood Winter, and last is called Blackberry, or Snowball Winter," I said. He looked puzzled.

After much discussion, he learned a little more about his new home and, I admit, I learned that not everywhere has "little winters." And he missed his ride, so I had to deliver him to his doorstep.

I wonder who will tell him about dry-land fish, and making wishes on trilliums.

Editor's Note... Dry-land fish is another name for Morel Mushrooms. This recipe is in the cookbook, "Second Dinner Bell From The Brushies", published by the Brushy Mountain Volunteer Fire Department, North Wilkesboro, North Carolina.

Dry Land Fish (Morels)

6 or 8 Morels, 1 egg, 1/2 cup cornmeal, 1/2 cup or more cooking oil and salt to taste. Slice fresh-picked morel lengthwise and wash thoroughly. Refrigerate in salt water until ready to use. Drain on paper towel. Dip in lightly beaten egg, roll in meal, and fry in skillet in hot grease. When golden brown, remove and drain. Do not overcook.