cooking

Wild for Mushrooms!

Posted on by Mission Community Market in Blog, Far West Fungi, Vendor of the Week, Vendors | Leave a comment

 

It’s hard to believe it’s already September and Fall is upon us! While we may notice season changes a little less here in temperate San Francisco, the agricultural world lives by the seasons and there’s no denying that we are transitioning.

Soon the market will be full of apples, winter squash, and tender greens. But let’s not overlook one crop that also thrives in the fall and winter- mushrooms! With cooler temperatures and more moisture in the air, perfect growing conditions will soon dominate for mushrooms.

 

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Annabelle and Abby, our MCM Mushroom Magicians!

We are so lucky to have such a fabulous mushroom farm at our market, Far West Fungi. The Garrone family has been sustainably growing, distributing and marketing delicious mushrooms in the Bay Area for over 25 years! At their 60,000 square foot farm and facility in Moss Landing (right in the heart of Monterey Bay) they take great care to grow quality organic mushrooms. And the coastal fog gives the mushrooms that moisture they need to thrive.

What are mushrooms?

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The mycelium of the fungi grow underground and the mushroom “fruits” are above ground.

Mushrooms are just one part of a fungal organism. They are like the fruit of a fungal mycelium (thread-like structure) that grows underground (or through whatever it’s munching on). Far West Fungi’s site says it best- “The mushrooms is to mycelium what the apple is to it’s tree.” When the time and conditions are right, a lump forms on the mycelium and then “fruits” into a mushroom. And though some mushrooms are poisonous, sometimes they can be perfectly delicious.

Varieties at the Market and What You Should Know

Just like there are many types of fruit, mushrooms come in a variety of shapes, sizes, colors and growth patterns. They also contain such a range and density of nutrients for a variety of health benefits unlike any other organism. Here is a little guide to at least help you out at the market.

 

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Crimini

Most of us may be familiar with the classic Button Mushroom, or Crimini. They are mild in taste, easy to slice and can be used with versatility on dishes such as pizzas, pastas, sandwiches, and salads.

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Maitake

 

 

Otherwise known as hen-of the-woods, this mushroom cluster can be grilled, sautéed or used in soups and stews. It can help build up your immune system and is traditionally used medicinally in Japan.

 

 

 

 

shiitake

Shiitake

 

Shiitake are another meaty mushroom used often in Japanese cooking. They are versatile and the stems can be used for a good veggie stock. Studies show links between a protein that shiitake produce and cancer-prevention!

 

pinks

Tree Oysters/Pinks

 

Oysters are a delicious and meaty wild mushrooms which cooks very evenly when sautéed. The pinks are a variety of the tree oyster and happen to have a shorter shelf life so use ‘em up quickly. They have antioxidant properties and are rich in iron.

 

 

 

kingtrumpets

King Trumpets

 

Also known as a King Oyster, these tasty and versatile mushrooms are cute and dense- they soak up a lot of flavor and have a pleasant abalone/scallop-like texture. They are high in protein and support healthy cholesterol levels.

 

 

 

lions

Lion’s Mane

 

 

This fuzzy looking creature is part of the Tooth fungus family. It is often compared to seafood when used in cooking. A special benefit of this mushroom is that it has been linked to nerve-cell growth in anti-dementia studies.

 

nameko

Nameko

These gelatinous coated cuties are great for miso soups or a breakfast frittata. They have immune system strengthening properties as well as some anti-cancerous properties.

 

 

 

 

Piopini

Pioppini

 

 

 

They are peppery and nutty and great for a stir-fry. They also contain many antioxidant properties and can be used medicinally for anti-inflammation.

 

 

 

 

 

 

 

For more resources on health benefits of mushrooms, check out this Infographic!

With the fall temperatures and higher possibility of rain, we are looking forward to seeing more varieties at the market this fall and winter like Hen of the Woods, Wine caps, Hedgehog mushrooms and more! Check out FWF’s Calendar online for a complete list.

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At the market. Look at all those varieties!

Please remember Far West Fungi does not attend the Market on every third Thursday of the month!

 

Mercado Kitchen: Corn, Avocado, and Tomato Salad

Posted on by Jeremy in Blog, Blue House Farm, Happy Boy Farms, Mercado Kitchen, Moua's Farm, Recipes, Shoup Farms, Tomatero Farm | Leave a comment

This super easy and quick recipe can be summed up in one word: summer. As you have probably already guessed from the title, the main cast in this colorful salad are tomatoes, corn, and avocado.

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Tomatoes are at their peak season which means each bite is packed with a wonderfully delicious harmony of flavors from sweet to tangy. You could use frozen corn in this recipe, but why not take advantage of the fresh corn available at markets right now. Plus, they are quicker to prepare than you’d think (see below). Then there’s the creamy, melt-in-your-mouth avocado which adds an extra layer of deliciousness to this crowd pleasing dish. And finally, it’s all tossed in a lime and cilantro dressing for a bright and summer infused dish. Need I say more?

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You can pick up all the main ingredients from some of your favorite vendors at Mission Mercado and you likely already have the rest in your kitchen.

It’s a fail-proof recipe that’s a perfect addition to a picnic in the park, a potluck with friends or a quick weeknight dinner. Pair it with a fresh baguette or some grilled chicken and you got yourself a delicious and healthy treat.

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Yields 4 servings

Ingredients

  • 2 ears of fresh corn (or 2 cups frozen corn)
  • 1 avocado, cut into 1/2-inch cubes
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup finely diced red onion

Dressing

  • 3 tablespoons olive oil
  • Juice of 1 lime
  • 1/2 cup chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Clean corn and place into a pot with enough water to cover. Once the water starts boiling, turn the heat down to medium and cook for 10 minutes. When done cooking, I also like to stick them in the oven and broil them for about 5 minutes, turning them every now and again to develop an even toasted color. Once they’re cooled, cut the kernels off the cob.
  2. Combine the corn, avocado, tomatoes and onion in a large bowl. Mix together the dressing ingredients and pour over the salad. Gently toss to mix and, if you can wait, chill for an hour to let the flavors blend.
  3. Enjoy all the compliments!

 

Mercado Kitchen: Eggs Benedict with Oyster Mushrooms

Posted on by Mission Community Market in Arizmendi Bakery, Far West Fungi, Great Valley Poultry, Mercado Kitchen, Recipes, Twin Girls Farm | Leave a comment

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This week’s recipe combines three different recipes to create one delicious breakfast treat, perfect for any Sunday morning. Seize the opportunity to learn how to create your own home-made buttermilk biscuits, a delightfully easy mushroom hollandaise sauce, and poached eggs. Stop by the market this week to pick up some fresh oyster mushrooms from Far West Fungi, a lemon or two from Twin Girls Farm, and some delicious cage-free organic eggs from Great Valley Poultry to delve into morning creativity! Recipe to follow after the jump!
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Mercado Kitchen: Palmero Date Smoothie

Posted on by Mission Community Market in Mercado Kitchen, Palmero Date Shop, Recipes, Vendors, Winters Tree Fruit | 3 Comments

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Have a sweet tooth but want to fulfill the craving with something healthy, kosher, and organic? Stop by the Palmero Date Shop stall this Thursday to pick up some tasty and succulent dates! Ronald will guide you through his wide variety of dates for any sweet or savory craving. His Jumbo Medjool dates are the best for snacking, as they embody the true unique flavor of perfectly ripe Medjool dates from Bard Valley California. Also highly recommended are his unique, dainty, and incredibly sweet Khadrawy dates that melt in the mouth — a delectable treat! This week Palmero Date Shop will be introducing new Varietal Date Paste balls that are great for making Vegan Date Shakes, as featured in the recipe below.

Palmero Date Shop is no ordinary date vendor. They provide traceability for all of their five varieties of dates produced on a small farm in Bard, California; 100% Organic, Kosher. They follow strict food safety procedures to ensure that their smooth pillows of natural sugar are dispersed responsibly and ethically to a wide range of communities in the San Francisco Bay Area and New York City. Not only do Palmero Dates track and document every batch of their mouthwatering dates, they work hard to educate the public about the unique date growing region in Bard, California.  One of their goals is to create a larger demand for varietal dates so growers will be encouraged to plant new date palm cultivars and ultimately expand the selection of dates for farmers market consumers in the future.

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For this weeks recipe, Ronald recommends their new Varietal Date Paste pack for a healthy, sweet, protein-packed Palmero Date Shake. To add to this tasty smoothie, stop by the Winters Fruit Tree stall to pick up some Raw Nonpareil Almonds! Check out the full recipe after the jump!
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Purple Potato, Zucchini and Thyme Frittata

Posted on by Mission Community Market in Blog, Blue House Farm, Great Valley Poultry, Happy Boy Farms, Mercado Kitchen, Recipes, Yerena Farms | Leave a comment

Frittatas are one of the easiest and most diverse dishes to make. Not only can you eat them for breakfast, lunch or dinner, you can throw just about any vegetables, cheeses, meats or even leftovers you have on hand to make an excellent flavor combination.

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With this recipe I combined Purple and Yukon Gold potatoes from Blue House Farm, zucchini from Yerena Farms, fresh thyme from Happy Boy Farms, eggs from Great Valley Poultry, and olive oil from Terra Savia to create a savory and hearty weekend breakfast.  Purple Potatoes look like precious gems, and when sliced add vibrant color to this dish.  I was able to save the extra frittata in the fridge to make delicious cold egg sandwiches the next day.

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To make this recipe you will need:

1 tsp. Olive oil
8 large eggs
Dash of heavy cream
1 small zucchini
2 small potatoes
1/2 tbls. Fresh thyme (Stems removed and chopped)
Big pinches of salt and pepper Read more