Skip to main content

A Mushroom Farmer with Integrity

In preparation for Jake's birthday dinner, A Fungi Feast for My Fun Guy, I began a search for a local mushroom vendor. Jenn pointed me in the direction of Far West Fungi; they sell at the Ferry Building in San Francisco, but their farm is right here in Moss Landing. So I picked up the boys from school this afternoon and we headed up the coast for a family field trip.

But when the farmer found out that my dinner wasn't for a week, he refused to sell the mushrooms to me. He warned that you have to treat mushrooms as you treat raw fish: they need to be eaten within a day or two. Gotta respect that.

So, I'll be heading up there again when we get closer to the dinner. Can't wait to cook with some freshly-harvested canary oyster mushrooms, shitakes, blue oysters, bear's head, and king oysters! Straight from the growing logs to my table all in one day.

After he flat out refused to sell me the mushrooms, Aaron offered to give us a tour. So we wandered through the shitake stacks, looking at the fungi-covered logs that had been harvested this morning. Dylan loved the overhead sprinklers and Riley asked some astute questions. Even though I left empty-handed, I'd call the trip a success.

Comments

  1. No way! They're in Watsonville? That's incredible! Sounds like an amazing place, and it's so cool that they gave you a tour! I can't wait to see what you cook up after your next visit!

    ReplyDelete
  2. @Jenn, closer than Watsonville...Moss Landing! I'll be back up there on Friday. I'll post photos and recipes on Saturday!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an