I made these delicious cauliflower fritters with a cumin yogurt sauce for a holiday party last year, and they were gone within minutes. With such beautiful cauliflower available at Blue House Farm, I knew that I had to share this recipe with you. A big thank you to Deb at Smitten Kitchen for creating such an amazing recipe that I’ve modified slightly for this post. Read more
How crazy are these Lion’s Mane mushrooms? Ever since I spotted them last week at Far West Fungi, I’ve been curious about them. I grew more intrigued as I learned that when cooked, they have a texture similar to crab meat (!), and that many people eat them to help regenerate their nerve endings. With all of this wild trivia swirling through my head, I was excited to try a recipe that used only a couple of ingredients, and that would allow the unique flavor of these mushrooms to come through… you’ll just need some butter, carrots, onions, parsley, and of course, Lion’s Mane mushrooms! Read more
This week at the Market everyone should try an organic dried jujube! Used for centuries for their medicinal qualities, these sweet little fruits make a delicious snack. They taste a bit like what you’d get if you crossed a date and a marshmallow–soft and spongey with a mellow sweetness. They can be used to make tea, to sweeten desserts, or they can be enjoyed on their own (eat them like you would a date). Twin Girls Farm has had them for a couple months now and they will be selling them this Thursday at MCM! Grab a bag and tell us about what you used them for in the comments section of this post or on our Facebook page!
eet smakelijk!
-Caseysimone
This delicious kale, golden beet, and butternut squash salad is a recipe from Daniel at Blue House Farm. It was an especially fun recipe to make–involving poaching, roasting, massaging (more on this below)–and yet, super simple!! Read more
