mushrooms

Find button, shiitake, crimini, and portobello mushrooms at the Pacific Beach Tuesday Farmers’ Market, grown in Escondido by Mountain Meadow Mushrooms and sold at the Kawano Farms booth. Sautee them with garlic and bell peppers from Proios Family Farm or stuff them with sausage from Ochoa Family Chorizo.

SoCal Shrooms has been sending their beautiful pink oyster mushrooms (almost too pretty to eat... almost) to the PB Market with Suzie's Farm. Pick some up and use in any recipe that calls for mushrooms. You can also pick up a "mushroom grow kit"- perfect to give growing a try or give as a gift to your urban-farmer-wannabe friend!

Grab a bag of green or yellow string beans from J.R. Organics and make this easy and scrumptious mushroom-and-bean salad. Add some slivered almonds from Hopkins AG for a little crunch!

Use your choice of cheeses from Nicolau Farms or Springhill Cheese Company and bella mushrooms to whip up this tasty treat: pizza stuffed mushrooms!

These mysterious mycological marvels resisted human efforts to grow them for thousands of years; only in the 1890’s did scientists learn to reliably cultivate agaricus bisporus, the common brown or crimini mushroom. The now familiar white mushroom is descended from a mutant batch of ‘shrooms that popped up on a Pennsylvania farm in 1926, and the shiitake mushroom has only been grown commercially in the United States since the 1980’s.

Pick up some mushrooms today to add a little magic to your meal!

You’ll find Swiss chard at Suzie’s Farm, JR Organics and African Sisters’ Farm at the North Park Thursday Farmers’ Market throughout the winter, long after the fickle summer vegetables have left the market.

Pick up potatoes from Proios Family Farm and plenty of fresh parsley for this Mediterranean style, vegan stuffed chard recipe, or grab some Mountain Meadow mushrooms from the Kawano Farms stand for this simple, warm, earthy mushroom-chard soup. You could kick it up a notch by combining chard with organic jack cheese from Springhill Cheese Company in these enchiladas, or visit the Salmon Slinger and try this chard wrapped salmon - you’ll also need a couple oranges from Smit Orchards for that recipe.

Shop green(s) at the market this week - it isn’t that chard!

BAKE A BATCH O' BRUSSELS!

San Diego doesn’t have much of a winter compared to some cities, but the nights are still cool this time of year and it’s a great time for roasting winter vegetables in the oven. FInd my favorite, Brussels sprouts, at Suncoast Farm at the Little Italy Mercato. Grab some sweet yellow onions from Schaner Farms. The sprouts are rumored to be loaded with healthy glucosinolates and other things I can’t pronounce, but I eat them because they taste good, and they taste even better with bacon from DaLe Ranch.  
Fry up a couple slices of bacon, barely trim the ends and then cut the sprouts in half, slice the onions, and toss sprouts and onions in a little  bacon fat before roasting them in the oven at about 300 degrees until they turn soft and begin to brown. Sliced shitake mushrooms from Kawano Farms' booth or candy stripe beets from Maciel Farms make great additions, just roast them together with the other vegetables.  Leave the oven door open to warm up the house while you enjoy the sprouts as a side dish, or maybe over some fresh pasta from Lisko Imports as an entree. If you don’t dine on swine, skip the bacon and use a little California olive oil from Marion’s Olive Oil.
 

Another way to warm up with sprouts is to add them to soups or stews; they add a great flavor and a little crunch to any potato soup.  Roasted sprouts are also a fantastic item for dipping in fondue, and Taste Cheese just got in some great Alpine cheeses if you’re considering that route. When the evening chill creeps into your house, don’t say brrr, say brrrussels sprouts!

THE SECRETS ARE IN THE SIDES

Thanksgiving is almost upon us; this Thursday’s North Park Farmers Market is exactly a week before the holiday.  Before we hit the patch of black ice that is Black Friday, latke parties, and tree trimming, sending us skidding into the December Holidays, focus on this celebratory meal. While your farm-fresh Da-Le Ranch turkey may take the lead, this meal’s side dishes take more than a supporting role. Make it yours by serving up some signature sides that are not in your momma’s arsenal.

Savory bread pudding is sure to be a show-stopper and once you have the core bread and pudding, the world is your oyster. Whisk together 6 Paradise Valley Ranch eggs, 2 cups milk, salt and pepper. Throw in a pound of soft Belen bread, cubed, and a half pound of grated gruyere from Taste Cheese; that’s is your blank canvas.  Sauté 1 to 2 pounds of peeled squash from your favorite farmer and a chopped onion, sprinkle with sage from Suzie’s Farm, let cool, toss with the bread mixture and bake at 350 for 55 minutes. Or try it with 2 pounds of sautéed mushrooms from Rodney Kawano Farms mixed with garlic, parsley, and thyme. Try oven roasted tomatoes and garlic or sautéed kale and mushrooms; there’s no end to savory combinations.

Want to lighten up the mashed potatoes? Add some Valdavia farms turnips peeled and boiled for about 10 minutes more than your potatoes.  Drain them, add some Springhill Dairy European butter and mash out any frustrations of your day.

Round out the meal with an antioxidant rich carrot and orange roast. Cut up 2 pounds of JR Organics trimmed carrots and cut an unpeeled orange from John Gilruth or Paradise Valley Ranch into 8 pieces.  Toss it all in 2 tablespoons of Bari olive oil and 2 tablespoons of Meljess Wildflower Honey, some salt and pepper, and roast in a 375 degree oven for 35 minutes.  Serve with a sprinkle of Suzie’s Farm chopped dill. 

First time cooking? Don’t agonize over taking over the Thanksgiving meal reins from someone who’s been doing this meal by rote, just live by this mantra: “The secret is in the sides” and serve to impress!

Sometimes foods with fancy names are just that- fancy names with little or no flavor. But when you hear the words "creamy, farmstead goat chevre", at our Tuesday afternoon Farmers' Market, we're talking serious flavor matched with serious luxury. Surprisingly, there's quite a few folks in the neighborhood who have no idea about the magic deliciousness of goat cheese. It's lavish, creamy, rich, and slightly tangy. Like cream cheese, but 100% more real and savoury. It's the perfect ingredient for taking your already incredible dishes up to the top of your household favorites list.

Make the most of fall and use up the scraped out flesh from all your pumpkins for a creamy, sensational Goat Cheese Pumpkin Cheesecake that is sure to satiate your sweet-tooth. Pick up a fresh block of goat cheese from Nicolau Farms and a gorgeous pumpkin from Produce Stand or JR organics. Combine with fragrant spices like nutmeg cinnamon, and fresh vanilla for the perfect fall flavors.

Goat cheese adds complexity and pizazz to any appetizer, especially when combined with other pungeant cheeses. Try making an oven baked tomato tart at home for your next gathering. Layer fresh roma tomatoes from Kawano Farms on a thinly sliced loaf of sourdough bread from Belen Bakery. Drizzle garlic inflused olive oil from Bari's with fresh black olives from Lisko Imports and top with a bit of grated parmesean cheese. Add a few sprigs of thyme from Suzie's to round out the flavors as it bakes, and you've got an impressive, flavor filled side dish.

Or maybe a simple, yet decadent salad is more appealing to you- Take home some locally raised bacon strips from Son RiseRanch, and saute it with sweet purple bell peppers from Suzie's and crimini mushrooms from Kawano Farm and layer it all upon a bed of fresh spinach and shaved goat cheddar from Spring Hill Cheese.  Yum!

Sometimes foods with fancy names are just that- fancy names with little or no flavor. But when you hear the words "creamy, farmstead goat chevre", at the Little Italy Mercato, we don't mess around. We're talking serious flavor matched with serious luxury. Surprisingly, there's quite a few folks who have no idea about the magic deliciousness of goat cheese. It's lavish, creamy, rich, and slightly tangy. Like cream cheese, but 100% more real and savoury. 

Make the most of fall and use up the scraped out flesh from all your pumpkins for a creamy, sensational Goat Cheese Pumpkin Cheesecake that is sure to satiate your sweet-tooth. Pick up a fresh block of goat cheese from Nicolau Farms and a gorgeous Jack-o-lantern pumpkin from JR organics or a Cinderella pumpkin from Suzie's. Combine with fragrant spices like nutmeg cinnamon, and fresh vanilla from Just Spice to create perfect fall flavors.

Goat cheese adds complexity and pizazz to any appetizer, especially when combined with other pungeant cheeses. Try making an oven baked tomato tart at home for your next gathering. Layer fresh slices of heirloom tomatoes from Tom King Farms on a thinly sliced loaf of sourdough bread from Bread and Cie. Drizzle garlic inflused olive oil from Gianni's with fresh black olives from Lisko Imports and top with grated parmesean cheese from Taste Cheese. Add a few sprigs of thyme from Suzie's to round out the flavors as it bakes, and you've got an impressive, flavor filled side dish.

Or maybe a simple, decadent salad is more appealing to you- Take home some locally raised bacon from Da Le Ranch, and saute it with sweet purple bell peppers from Suzie's and crimini mushrooms from Kawano Farm. Layer it all upon a bed of fresh spinach and red onions from Schaner Farms, and shaved goat cheddar from Spring Hill Cheese.  

Sometimes foods with fancy names are just that- fancy names with little or no flavor. But when you hear the words "creamy, farmstead goat chevre", at the North Park Farmers' Market, we're talking serious flavor with serious luxury. Surprisingly, there's quite a few folks who have no idea about the magic deliciousness of goat cheese. It's lavish, creamy, rich, and slightly tangy. Like cream cheese, but 100% more real and savoury. It's the perfect ingredient for taking your already incredible dishes up to the top of your household favorites list. 

Make the most of fall and use up the scraped out flesh from all your pumpkins for a creamy, sensational Goat Cheese Pumpkin Cheesecake that is sure to satiate your sweet-tooth. Pick up a fresh block of goat cheese from Nicolau Farms and a gorgeous pumpkin from Produce Stand or JR organics. Combine with fragrant spices like nutmeg cinnamon, and fresh vanilla for the perfect fall flavors.

Goat cheese adds complexity and pizazz to any appetizer, especially when combined with other pungeant cheeses. Try making an oven baked tomato tart at home for your next gathering. Layer fresh roma tomatoes from Valdivia Farms on a thinly sliced loaf of sourdough bread from Belen Bakery. Drizzle garlic inflused olive oil from Bari's with fresh black olives from Lisko Imports and top with grated parmeseand cheese from Taste Cheese. Add a few sprigs of thyme from Suzie's to round out the flavors as it bakes, and you've got an impressive, flavor filled side dish. 

Or maybe a simple, decadent salad is more appealing to you- Take home some locally raised bacon from Da Le Ranch, and saute it with sweet purple bell peppers from Suzie's and crimini mushrooms from Kawano Farm and layer it all upon a bed of fresh spinach and shaved goat cheddar from Spring Hill Cheese. 

Pasta with Mushrooms in Olive Oil

If you don't feeel quite satiated by the time you've wandered the food booths and farm stands and festivities at Festa this Saturday, here's another recipe to get you back in the kitchen, cooking a meal that will bring even more people to the party! Chef David Petrini will be sampling this savory mushroom pasta, and you too can make it with a few quick pit stops at the Mercato. 

If you need olive oil, pick up a bottle of extra virigin from Gianni's Fine Foods. While you're on the block, stop by Kawano Farms and take home a basket of delicious crimini mushrooms. Sautee the mushrooms with a tablespoon of minced garlic, until it turns golden. Add some parmesean cheese from Taste Cheese and a bit of fresh basil from Vang Farms. Layer this delectable mixture over your favorite pasta, al dente. 

FINOCCHIO!

It's so fun to say, and it's the Italian name for fennel, the fragrant bulb sprouting beautiful, feathery green fronds at Suzie's Farm this time of year.  Fennel doesn't enjoy quite the same popularity here as it does in Italy, and that's a shame.  Raw fennel is adds an amazing flair to  salads. You can find a fantastic recipe here; find the crimini mushrooms at Kawano's stand, the cheese at Taste, olive oil at Bistro Blends and lemons at Paradise Valley. 

With our recent cool weather, you may also want to try braising fennel; put a little olive oil in a sautee pan, brown the fennel lightly, then add chicken or vegetable stock and braise until the fennel is soft and your house is filled with that fantastic aroma.  You may want to add leeks, thinly sliced carrots, apple slices or use our imagination to come up with your own recipe.  Have fun and enjoy your finocchio!

FEELING MELLO AT THE MERCATO

If you don't believe mushrooms are magic, you should see how fast the chanterelles from Mello Ag dissappear at the Mercato on Saturday.  These golden orange delicacies are available sporadically throughout the winter and spring, gathered by the Mello family from secret wooded locales in San Luis Obispo county.  If you've never had chanterelles before, or if you just want to enjoy them in their purest form, keep the recipe simple: sautee a big handful of sliced chanterelles in fresh butter from Springhill Farms and toss with handmade imported Italian pasta from Italianissimo.  It's a perfectly and beautifully flavored dish on it's own and it also makes a great side to roast chicken from DaLe Ranch, Descanso Valley or Sonrise.