Although not nearly as renowned as the truffles found in Europe, American truffles are gaining a decent reputation around the world and they also provide a more economical alternative to some of their pricier cousins. Whilst we’d probably all love to dine out on truffles every night if we could afford it, most of us will be lucky to sample a drizzle of truffle oil at best.
However, the American truffle actually makes the idea of trying these gastronomic treats a little bit more within the grasp of the everyday diner. Obviously, they’re still not cheap but then eating out is generally saved for special occasions, so if you can’t treat yourself then, when can you?
The truffle region in America is largely concentrated on the West coast, around California and Oregon. It’s only relatively recently that people have cottoned on to this delightful delicacy that’s sitting there waiting to be discovered. As the truffle has pretty much been the preserve of the European diner, Americans are only just getting a real taste for truffles and the discovery that there are home-harvested varieties makes it all the better.
However, this entire truffle occurrence didn’t happen by chance. Inoculated trees were imported into Oregon in the early 1990s and later, in other states. The results have been pretty amazing with harvests increasing year upon year and truffle fever spreading around the country. While truffles can’t technically be cultivated like other crops, they can be given a bit of a kick up the backside and helped along their way.
Truffle spores are introduced to suitable trees and these trees are then placed in optimum truffle producing conditions. So, a bit like a blind date where you have the likes and dislikes of both parties but ultimately have no idea if they’re going to get on with each other. In this case, it seems to have worked.