Serves 4-6 1 lb. shiitake and/or oyster mushrooms – cleaned, stemmed & either chopped, sliced, or quartered (however you prefer) 1 Tbsp. extra virgin olive oil 7 Tbsp. unsalted butter 1/2 cup diced onion 1/2 Tbsp. minced garlic 1 tsp. chopped fresh thyme leaves 1 tsp. chopped fresh oregano leaves 3/4 cup diced tomatoes 1/2… Continue reading Recipe: Mushroom Ragout over Creamy Polenta
It seems like you can read all about us on the farm website, but there isn’t actually that much about US – the actual farmers. Who the heck are we? Some of you know exactly who we are (hi family!) but others of you either signed up for our newsletter at a farmers market and… Continue reading Who’s your farmer?
Quiche is one of my go to recipes. It takes a bit of prep work but it’s not too complicated and you can eat it for breakfast, lunch, and dinner. And brunch. At least, I do! Our recipe is based on a quiche lorraine recipe from an old, falling apart copy of The New York… Continue reading Recipe: Mushroom Quiche
Just to warn you, this recipe uses a lot of pots and pans! If you’ve only got a few pots/pans you can probably tip cooked items into bowls to wait while you move onto further steps. This recipe is a little bit complex but it is so worth it. The arborio rice seemed a bit… Continue reading Recipe: Prairie Mushroom Risotto
Serves 4 or 6 8 oz. fresh Oyster mushrooms 3 large onions or leeks – white part and 2 inches of the green 5 cups vegetable or chicken stock 2 sprigs rosemary or 2 Tbsp dried rosemary – held in a tea ball or cloth bag 1 or 2 cloves garlic, minced 4 Tbsp unsalted… Continue reading Recipe: Oyster Mushroom and Braised Leek Soup
Last week we took advantage of the long weekend for a road trip and some work on the farm. (To be clear, Jeremy, as a farmer, NEVER has weekends; but I, the farmer’s wife, definitely have weekends.) Jeremy has been thinking about buying a fancier tool for mushroom inoculations. Field & Forest, located near Peshtigo… Continue reading Road trip!