Spring Time in North America can only mean one thing for lovers of Morel Mushrooms; it's time to get excited about the prospect of the "hunt" and the delight of preparing and cooking morel mushrooms for family and friends. There are not a lot of secrets with this mission but there are a few tips that can make a difference between bland or grand!

Finding or "Hunting" for Morel Mushrooms starts with understanding how they grow. The morel, like many of its mushroom cousins, is as mysteriously unique as they are delicious. Mushrooms are not vegetables and in fact they are not even plants. They do not require either soil or light to grow. All that they need is some form of decaying organic matter like wood or decaying leaves, so begin the "hunt" in areas where you have moist sandy soils and a bed of that good old rotting stuff at work. Identifying the morel is the easy part. The black morel is most prized but they can also have a yellow to light gray shade of color.

The most distinguishing feature is in the shape of the cap and the cap is honey combed and pitted in design. If you find one that does not have pits or cavities and it looks smooth and shiny, pass; these are false morels. Finding the Morel is a little more of a challenge. If you can, it's best to hunt with someone who has experience in identifying and harvesting this wonderful organic food. Also when you pick them take care to preserve the habitat. Don't pull them from the ground. The best way to pick the morel is to cut the stem or twist it so you leave the base in the ground. Old time "shroomers" will also tell you to carry your morels in a mesh bag, which also allows for the morel spores to be layered back on the forest floor as you continue with your walk and hunt.

Preparing your morel mushrooms for cooking is a little different than with other types of mushrooms. Most mushrooms, like crimini or chanterelle are so porous that if they are soaked in water they will quickly absorb it and get soggy. That why most good cooks suggest the best way to clean mushrooms, without sacrificing their taste, is to clean them using minimal water, preferring to wipe them with a damp cloth or paper towel. Although morel mushrooms don't collect much dirt growing in the areas of organic matter they are found, they do need to be soaked, to kill off any insects or other organic matter that may be attached. A bath in a bowl of salt water will do the trick.

You can cook morel mushrooms in any number of ways. Here are two favorites:

Pan Fried or Sautéed - Favored by many and great side dish. Melt about 4 - 5 tablespoons of butter and add your morel mushrooms. Do NOT add salt, but sprinkle with some organic dried sage. Cook over a medium-low heat until mushrooms are golden brown and tender. Salt and pepper to taste when serving.

Deep Fried - A stand alone dish or great appetizer. Cut morel mushrooms in half. Prepare them like you might any deep fried dish using an egg wash and flour type bath. I like to use Panko rather than flour, but have found that a blend of the two (Panko and flour) works wonders. Dip the morel in the egg and coat in the Panko. Best to use a deep fryer or cast iron skillet and make sure the oil is heated to 375 degrees. Fry each piece, turning once in the oil. Drain on a rack and add seasoning as soon as they are removed from the oil. Herby is a wonderful organic seasoning blend that adds a wonderful finished flavor.

There are many ways to prepare and cook morel mushrooms. It's best to cook them within a day or two of when they are harvested but they can be kept longer with proper storage, and of course, like any other type of mushroom they can also be canned or dried. Want to know more about this wonderful spring time delight, check out this site: http://thegreatmorel.com and look for recipe/cooking links.

Doug Stranahan is the owner of http://www.organicspicesrack.com/ and knows the importance of picking the right organic spice for the right job.

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One of the fastest growing elements of the food business is the move toward organic foods and specifically the use of organic spices in the kitchen.

No question that a large part of this increase has been driven by consumer health issues. A major study, published by the National Research Council in the early 90's determined that for children and infants a major source of exposure to pesticides is through diet. For most consumers, anything labeled organic means "without chemicals: and that is a key requirement. When foods and spices are labeled by the USDA as Certified Organic it means those products are grown on land that has not had synthetic fertilizer, insecticides or herbicides applied to it for a minimum if three years.

Organic farmers and producers of organic spices and herbs work well beyond the rules governing certification. They are committed to the health and well - being of the people who do the work, the environment, and those of us who choose to buy organic. The very best producers work continually to restore and enhance Mother Earth, respect the balance of nature, and the integrity of the foods that are being resourced. They focus on growing practices and use terms like "sustainable agriculture" to define how they look at the need to protect the land for the future.

Producers are focused on the ensuring that their products meet the standards for sourcing that are in compliance with the National Organic Standard and meet the standard for the Quality Assurance International (QAI). Without the QAI stamp of approval, consumers can not be certain that they are buying organic.

Organic products will typically cost 10 - 40% more than similar conventionally produced stuff, so it is no surprise that organic foods only account for 1 -2 % of the total food sales worldwide. Organic food and specifically the use of organic spices is the fastest growing sector of the American food market, out distancing the growth of the conventional market by a substantial number.

Bottom Line, if you choose to buy organic "anything" its likely you have a concern for your health, want to know that the product has been grown and harvested with a concern for the environment and are willing to pay a little more for it.

Stocking your spice rack with organic spices and herbs fits with these criteria and adds one extra element to your decision...the taste! Certified Organic Spices, properly packaged and date stamped fresh will add noticeable difference to your cooking and palette.

Doug Stranahan is the owner of http://www.organicspicesrack.com/ and knows the importance of picking the right organic spice for the right job.

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Parents constantly make every effort to give their kids the best start early in life. Their goal is to provide them with the nutrition they need to grow healthy and strong. However, kids just want what tastes good in their palates. Nutrition is not in their vocabulary yet, which is why most parents are in constant "battle" with their kids to make them eat the organic healthy foods parents believe are good for them.

Organic foodsare in general healthier and more nutritious than non-organic foods. Nutritional research reveals that, on average, organic food has higher levels of vitamin C and essential minerals. And according to Welsh research, organic milk has 64% more omega 3 fatty acids (FAs), most behavioral problems in children being alleviated when parents switch to organic milk, and that organic milk (compared to non-organic milk) may help lower the risk of developing Alzheimer's.

So this leaves us with the question, what are the some organic healthy foods for kids?

First, take the food for health food pyramid as your guide. All the types of healthy foods you want to give your children are there. When you go to the organic food section in the grocery store, you will notice that some of these items are labeled organic and non-organic. In order for you to know you are truly buying organic foods, look for the USDA Organic seal. This seal certifies that the food product is at least 95% organic and that the farm where the organic food is cultivated or raised has been inspected by a USDA staff to ensure that the state organic rules are strictly followed.

The second most important thing to be aware of is the look and feel of the organic foods you are buying! Here are a few tips to help you choose the right organic healthy foods for your children:

A dead give away is the difference in color and texture of fruits and vegetables. It is natural for organic fruits and vegetables to not appear as colorful as inorganic ones. Many chemicals and artificial processes are used to make non-organic fruits and vegetables in the grocery store look extremely vibrant. Another way to ensure you're giving the right organic healthy foods to your kids, check that all organic fruits and vegetables are firm and free from blemishes and bruises.

Also ensure that organic milk is not as white and creamy as inorganic milk and is packaged in bottles or UTC cartons. Fish should be in its natural form, with fins and scales, and harvested from mercury-free environments.

Give your children fresh fruits for snacks and more vegetables in their meals. If possible, serve as little meat and animal food dishes. Remember, organic healthy food is best. Start encouraging them to eat more raw food, because cooking and most food processing methods destroy more than half of the nutrition in food.

To learn more about choosing healthy foods for kids, please check out the food recommendations at http://www.foodforyourhealing.com/