Piper: yes puffballs abound in the states. I think you slice them and sautee in garlic butter (that is my answer to almost any wild edible that needs to be cooked, sautee in garlic butter, serve with a light rose wine.)

Morels have a light "woodsy" taste, we are having ours tonight with Bison and a wonderful fruit and garden veggie salad marinated in a Greek dressing the cook has come up with from her VAST store of cookery.

I gotta go get 2 dozen of Virginia's eggs. Her chickens are free ranging and lay HUGE brown eggs. She charges $1 a dozen!

CB