This week’s farm share will contain the following produce from our farm, and a special mushroom addition!
- Bok Choy, baby, bunched
- Baby Carrots, loose without tops – no need to peel them, just wash and enjoy!
- Kohlrabi Bulb, without greens
- Green Romaine Lettuce
- Snow Peas
- Pink Radish, bunched
- Sweet Onions
- Mushroom variety from Fungi Jon – Italian Brown, King Trumpet or Blue Oyster
Fungi Jon Mushrooms
We hope you enjoy these gourmet and medicinal mushrooms as much as we do! They use organic practices and an organic substrate.
King Trumpet: Thick and firm texture; Perfect to make mushroom scallops with its solid stalk, buttery texture, and mild seafood flavor
Blue Oyster: Savory umami, reminiscent of dark meat; One of the most versatile gourmet mushrooms
Italian Brown Oyster (featured in picture): Ultra-tender, almost fluffy texture, with rich umami flavor, reminiscent of gravy.
Garlic Mushroom Bok Choy – from yummly.com
- 1 1/2 tablespoons oil
- 3 cloves garlic, minced (sub sweet onions?)
- 4 oz. mushrooms (stem removed and sliced)
- 10 oz. bok choy (rinsed and drained)
- 1/4 teaspoon salt or to taste
- Rinse the bok choy with cold water, drained. Cut and remove the lower part of the bok choy stems. Cut the (bigger) leaves lengthwise to halves. Set aside.
- Heat up a wok or pan on high heat. Add the oil until heated, then add the garlic and stir-fry until aromatic. Add the mushroom, do a few quick stirs before adding the bok choy. Add salt and continue to stir fry until the leaves are wilted but the stems remain crisp. Turn off the heat and serve immediately.
Chipotle-Roasted Baby Carrots – from foodandwine.com
- 30 thin baby carrots (2 to 3 bunches), tops discarded, carrots scrubbed
- 2 chipotle chiles in adobo, minced, plus 1 teaspoon of adobo sauce from the can
- 1 tablespoon unsulfured molasses
- 2 1/2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
- 3 tablespoons sesame seeds
- 4 ounces watercress, stems discarded
- Plain Greek yogurt, for serving
- Preheat the oven to 350°. Toss the carrots on a rimmed baking sheet with the chipotles, molasses and 2 tablespoons of the olive oil; season with salt and pepper. Roast for 30 to 35 minutes, until the carrots are crisp-tender and browned. Transfer the carrots to a plate and let them cool completely.
- Meanwhile, in a skillet, toast the sesame seeds over moderate heat, tossing, until golden, 3 to 5 minutes. Stir in the remaining 1/2 tablespoon of olive oil and season with salt; let cool.
- On the plate, toss the carrots with the 1 teaspoon of adobo sauce. Arrange the carrots on 6 plates and scatter the watercress on top. Garnish with the sesame seeds and serve with yogurt.