Tag: mushrooms

  • CSA 2026 WINTER WEEK 6

    From Our Farm

    Carrots, Rainbow

    Radishes, Daikon

    Sweet Potatoes, Yams, Medium

    Turmeric

    From Our Partner Growers

    Beets, Red (Loose) – Urban Vegetable Project

    Cabbage, Savoy – Blackwater Farms

    Kale, Lacinato – Little Pond Farm

    Lettuce, Red Leaf or Romaine – Urban Vegetable Project

    Mushrooms – Artisan Mix – Fungi Jon – WEDS ONLY

    Try out these great recipes we found around the web that feature items from your share:

    Roasted Root Vegetable Salad

    Ingredients:

    Roasted Root Vegetables

    • Sweet potato
    • Carrots
    • Beets
    • Coconut oil
    • Maple syrup (or Cane Syrup!)
    • Sea salt and pepper

    Kale

    • Lacinato kale
    • Extra-virgin olive oil
    • Fine sea salt

    Creamy Turmeric Dressing

    • Cashew butter
    • Water
    • Olive oil
    • Apple cider vinegar (or Pear Cider Vinegar!)
    • Ground turmeric (use fresh turmeric root if you have a blender available, or grate the turmeric)
    • Sea salt and pepper

    To Finish

    • Pistachios

    Instructions:

    1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
    2. Toss the sweet potatoes, carrots, and beets with coconut oil, maple syrup (if using), salt, and pepper. Spread in an even layer.
    3. Roast, turning once, until tender and caramelized, about 18–22 minutes.
    4. While the vegetables roast, whisk together all of the dressing ingredients until smooth, adding water as needed for a pourable consistency. If using fresh turmeric root, process in the blender to make a smooth dressing. You can also grate it.
    5. Finely shred the kale and massage with olive oil and a pinch of salt until softened and deep green.
    6. Add the warm roasted vegetables to the kale, drizzle with the turmeric dressing, and toss gently to combine.
    7. Finish with pistachios and serve warm or at room temperature.

    Adapted from: https://gourmandeinthekitchen.com/roasted-root-vegetable-and-kale-salad-with-creamy-turmeric-dressing/

  • CSA 2026 WINTER WEEK 5

    From Our Farm

    Bok Choy

    Carrots, Baby (loose)

    Galangal

    Sugar Cane

    Sweet Potatoes, Okinawa

    From Our Partner Growers

    Collards – Blackwater Farms

    Mushrooms – Artisan Mix – Fungi Jon

    Onions, Green/Scallions – Little Pond Farm

    Parsley – Little Pond Farm

    Try out these great recipes we found around the web that feature items from your share:

    Bok Choy and Mushroom Stir-Fry

    Ingredients:

    1 pound baby bok choy

    4 teaspoons vegetable oil

    2 garlic cloves, chopped

    1 teaspoon minced fresh ginger

    5 ounces small fresh mushrooms, (cut into clumps),

    rinsed, tough parts of stems trimmed

    2 tablespoons Shaoxing rice wine* or dry sherry

    1 tablespoon soy sauce

    2 teaspoons toasted sesame oil

    1/8 teaspoon each kosher salt and pepper

    Instructions:

    1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.
    2. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
    3. Add rice wine and cook for 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
    4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

    Recipe adapted from: https://sunset.com/recipe/bok-choy-mushroom-stir-fry

  • Italian Stuffed Acorn Squash

    Acorn squash is quickly becoming my favorite vegetable. The squash makes an excellent edible bowl that can be filled with multiple filling choices!

    Ingredients

    1-2 acorn squash

    Heirloom tomatoes

    Mushrooms

    Goat cheese

    Hamburger meat

    Italian shredded cheese

    Olive oil

    Salt and pepper

    Directions

    1. Preheat oven to 400 degrees
    2. Cut squash into even halves. Spoon out center seeds. Place squash halves, one at a time, in a microwave safe bowl filled with water. Microwave on high for 5 minutes.
    3. Meanwhile, sauté tomatoes and mushrooms in a skillet with olive oil. Salt and pepper to taste.
    4. In a separate skillet, brown hamburger meat. Drain any excess fat.
    5. Fill in squash bowls with hamburger meat, sautéed tomatoes and mushrooms, a spoonful of goat cheese, and layer shredded cheese on top.
    6. Put squash in the oven for about 15 minutes or until cheese is fully melted.

  • Spring 2021 – Week 3

    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
    • Strawberries
    • 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

    Ingredients
    Instructions
    1. 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.
    2. 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.

    Strawberry Coconut Cake from our Blog

    Chipotle-Roasted Baby Carrots – from foodandwine.com

    Ingredients
    • 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 
    Instructions
    1. 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.
    2. 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.
    3. 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.

  • Fall CSA Week 9

    We plan to include the following items in this week’s share:

    • Grapefruit
    • Lettuce head- from Worden Farm
    • Bok Choi variety , bunched
    • Mushroom Variety- Baby Blue Oyster, Italian Brown Oyster, Black Pearl – from Fungi Jon
    • Orange Carrot, bunched w/ tops – from Little Pond Farm
    • Tomatoes, cherry, pint – from Worden Farm
    • Radish, French Breakfast or Pink, bunched
    • Sweet Potato, Fingerlings
    • Zucchini, or Summer Squash Mix- from Worden Farm or Frog Song

    Grapefruit and Fennel are a popular and aromatic combination. Check out this winter salad which features arugula, fennel, scallions and grapefruit https://www.thespruceeats.com/fennel-grapefruit-arugula-salad-recipe-2020330

    There’s a buzz around broiling grapefruit! Have you ever tried this? Cover segmented grapefruit halves in brown sugar (and cinnamon!?) and broil 3-8 minutes, until sugar bubbles.

    The beautiful radishes add a bite of spice and some color to this simple pasta dish! https://www.bakespace.com/recipes/detail/French-Breakfast-Radish-Pasta/72656/.

    We’re proud to offer an assortment of Fungi Jon’s gourmet mushrooms in the share this week! For more info on the type and taste of the variety you received, check out Fungi Jon’s website for product descriptions and recipe ideas : https://www.fungijon.com/