Fresh morels, sautéd in butter with wild garlic, white wine, heavy cream, and herbes de Provence, make excellent crostini on homemade sourdough.
Oh, and I just saw that Edible Hudson Valley has the last issue online. You can read my piece about Tuthilltown’s fire and their new gin, and also my article about homemade vinegar. I also took the photos for both. Enjoy.