|Wild turkey season off to roaring start
The Sportsman’s Report
Wild turkey season was off to a great start last weekend.
The only toms I came across were a gaggle of boys on Wildrose Drive. I stopped the truck to admire them when the alpha tom came up to the front bumper to challenge me. I laughed as he drug his wings on the road and made menacing gestures.
Then he started pecking my bumper, hard. I realized he was after the other tom turkey reflected in my chrome. I leaned out the window and gave a loud whistle, which only made him and the other toms mad. I honked the horn and crept slowly forward to keep him from knocking himself out. Intent on his foe, he followed me for a few yards to make sure that the intruder tom would not come back.
The asparagus tip
Next on the wild menu is wild asparagus, it grows in the ditches and byways of the delta…yours for the picking.
Some folks say wild asparagus tastes better than domestic or commercial tips, but it all tastes the same to me. In fact wild asparagus is really feral, as it all came from farms at one point or another in the past. If you love this green stick, you are in luck because it has already started growing in the wild.
For those looking to make a day of it or a weekend of it, the official Asparagus Festival is in Stockton on April 25-27. This is a huge event that benefits non-profits in the area.
There are some odd things made with the stalks, starting with asparagus ice cream. Lightly breaded and deep fried is one of the most popular. I like it most anyway I can get it. One of my favorites is steamed until just barely tender. Immerse the asparagus in ice water to stop the cooking and retain some bite.
Use them as a cold appetizer with a selection of garlicky Aioli, Thousand Island dressing or straight up mayonnaise. For more information on the festival, go to www.asparagusfest.com.
Bill Hanson is a Sonoma County native and a lifelong sportsman. He is the former president of the Sonoma County Mycological Association. Look for his column in The Community Voice each week.