When you find one Ramaria, you might find another 20 of them growing nearby. I found these in abundance under tanoak and madrone in mid-winter. From a distance I thought they were chantrelles, since they were so close in color: creamy yellow when young, more ochre-tan with age. As they age, the tips turn orangey-brown, but the base stays close to white. This large attractive coral fungus is edible but not very flavorful; however, it looks great in a salad, and it has a pleasant firm texture. Be careful not to confuse it with the pinkish-colored Ramaria formosa, which apparently is not safe to eat.