I actually cast on for this hat months ago… I bought the wool at Rhinebeck last fall, and I knew I wanted to knit it into a scrumptious, slouchy, textured hat. But then summer happened, and it got set aside. When Florrie came up with that delicious spicy mushroom dish a few weeks ago, an idea was born. We thought that it would be super fun to pair a knit with a recipe. We didn’t use morels in the recipe, but the texture of the wheat stitch in the hat reminded me of morel’s tall textured caps. The recipe is included in the pattern PDF for you to make and enjoy. Both the soup and the hat will warm you up on a chilly fall day. 🙂
Morel features an elongated wheat stitch with pretty eyelet detail at the brim. The ribbing along the brim will stretch to fit many sizes, but there are instructions for a small and large hat. The hat is designed to be unisex, but if you feel that the eyelet is too feminine, you can knit the yarn overs twisted to close them up.
7in (9in) / 18cm (29cm) wide at brim, laid flat
18in (22in) / 46cm (56cm) circ. gently stretched
8in (10in) / 20cm (25.5cm) high, laid flat
Finished weight of large hat 3.5oz/98g
8 stitches & 8 rows per 1 inch in wheat stitch.
1 pair US5(3.75mm) 16in/40.5cm circular needles, or needles to obtain gauge.
1 set US5(3.75mm) double pointed needles
Miss Babs Northumbria DK (100% Bluefaced Leicester Wool) 240yd/3.5oz (225m/100g)
For project: approximately 235yd/3.5oz (215m/98g)
Colorway: Candied Pecan
Darning needle for finishing