A Mystery: What Makes a Puffball Grow?

Every fall, usually in September, usually after a rain, there are a number of puffballs that grow along the escarpment behind the house. As a kid, Grandpa would often show up and drop one off for our supper. This year, we only saw one puffball, instead of the many we see normally on an annual basis. We asked our neighbours, who regularly pick puffballs on their property and sell them at the local Farmer's Market, what the ideal growing conditions were. They didn't know, but thought it needed to be wet.

This fall, they had many to pick and sell at the market. In contrast, we had one small one to pick. We breaded and fried a portion for one meal. The rest was frozen for putting into chili later this winter.

I have now researched this mushroom and am still stymied as to why it may not have grown this year as it normally does along the escarpment. It is one of those pieces of knowledge that I know Grandpa had, as he just 'showed up' with one. How he knew when to go looking for one is unknown.

We had always sliced and fried these mushrooms in butter. Since then, locals have taught us to dip the slices in an egg and milk mixture, roll them in flour or breadcrumbs, and then fry in butter. This way, they don't absorb as much butter (and taste just as good!). One of my work colleagues also told me that they freeze well if you want to use for cooking later in the year. Who'd have thought?

Medium-sized Puffball August 2012