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mushrooms

Farmers’ Market Frittata

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iStock

Recipe provided by M&A Farm
Serves: 6
Prep & cook time: 15 min

Ingredients
*Ingredients currently available at the farmers’ market
● 4 large eggs*
● 4 egg whites*
● 2 TBSP milk*
● ½ tsp salt, divided
● ¼ tsp pepper, divided
● 1 cup shiitake mushrooms*, sliced
● 1 cup asparagus*, chopped into pieces
● 1 cup bacon*, cooked and chopped
● ½ tsp chopped fresh thyme* leaves
● 1 TBSP chopped parsley* leaves (reserve some for garnish)
● ½ cup chevre* (or another soft cheese*), crumbled into tiny pieces

Instructions
1. Preheat broiler and place top rack 4-5” from the element. Whisk together the eggs, egg whites, milk, ¼ tsp salt, and a pinch of pepper and set aside.
2. On the stove top, melt butter over medium-high heat in an iron skillet. Add vegetables and saute until they begin to soften for about 3-4 minutes. Add in the bacon, thyme, half of the parsley, 1/4 tsp salt, a pinch of pepper, and cook stirring 1 more minute.
3. Pour the egg mixture over the veggies and stir to evenly spread the veggies around. Let it cook, about 3-4 minutes. Remove skillet from heat and sprinkle cheese over the top.
4. Place skillet under the broiler until eggs are slightly puffed and cheese begins to bubble and brown, 3-4 minutes. Watch carefully. Remove from the oven, slide frittata onto a serving platter. Garnish with remaining parsley. Slice and serve.

CSAs help us invest in food and farms

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By Emily Meagher

Gomez Veggie Ville, photo by Pattie Garrett

This time last year, we learned that a secure food supply could suddenly turn into shortages. Buying from local farms, which have a much shorter supply chain, is a great way to be assured of getting freshly harvested, quality food. Community Supported Agriculture (CSA) provides an even better guarantee.

By purchasing a CSA, customers make an early investment to help farmers get their season started, quite literally giving them seed money. Then, CSA members reap the harvest season’s benefits by receiving produce at a discounted price. Saratoga Farmers’ Market’s Wednesday and Saturday outdoor markets, which begin in May, will offer several CSA options.

Owl Wood Farm, photo by Pattie Garrett

Owl Wood Farm is one of the farms offering CSA subscriptions. They have traditional ‘Box Shares’ that run for 20 weeks, starting in June, for $450. Each share has a salad green, a cooking green, a root crop, an herb, a type of onion, and seasonal items, like strawberries, beans, or summer squash. The ‘box share’ is an excellent option for weekly shoppers who like variety and enjoy creative cooking. A second option is the ‘Market Share’: customers get “Owl Bills” to use at the farm’s stand whenever and for whatever they want. Any prepaid dollar amount over $200 receives a 10% credit added to it. Customers may purchase shares on Owl Wood’s website or learn more at the market when they return in late April.

Gomez Veggie Ville, photo by Emily Meagher

Gomez Veggie Ville is also offering vegetable CSA shares to customers this season. Shares last for 24 weeks and consist of a variety of fruits and vegetables. Full shares include 8-10 items per week, depending on the season. Half shares have 4-5 items per week. Customers can opt for pre-packed boxes at $600 (full share) or $300 (half share) or choose the pick-your-own option for $650 or $325, respectively. Gomez Veggie Ville is already taking sign-ups at the Saturday farmers’ market. Contact them by phone (518-686-5212) for more information.

Other farms offer more specialized CSA options, like 518 Farms’ mushroom shares. Customers are sent a rotating list of available mushrooms two days before market day and can choose their mix to pick up on Saturdays. There is a small (½ lb per week for $140) or large (1 lb per week for $260) option; both run for 13 weeks. For more information, visit 518 Farms’ website or inquire at the winter market.

This week’s recipe: Swiss Chard and Kale Gratin

Mushroom Quiche

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Photo by Pattie Garrett

Recipe by Bon Appétit Test Kitchen featured on Epicurious and shared by My Saratoga Kitchen Table
Serves 8 servings, one 9-inch quiche

Ingredients
*Ingredients currently available at the farmers’ market
● 1 pie crust for a 9-inch pie
● 2 Tablespoons (1/4 stick) butter*
● ⅔ cup chopped shallots* (about 3 medium)
● 5 cups sliced assorted mushrooms* (for example: oyster, cremini, button)
● 4 large eggs*
● ⅔ cup half and half
● ⅓ whole milk*
● ½ teaspoon salt
● ½ teaspoon freshly ground black pepper
● ½ teaspoon ground nutmeg
● 1½ cups grated Fontina cheese (about 7 ounces), divided

Instructions
1. Preheat oven to 450 degrees. Place pie crust in a 9-inch glass pie dish and bake until light brown about 17 minutes. Reduce oven temperature to 325 degrees.
2. Melt butter in a large heavy skillet, over medium-high heat. Add shallots. Sauté until beginning to soften, about 2 minutes. Add mushrooms, and sauté until mushrooms are tender and beginning to brown, about 8 minutes. Transfer to plate and spread out to cool slightly.
3. Whisk eggs, half and half, milk, salt, pepper, and nutmeg in a large bowl to blend. Stir in 1 cup Fontina cheese and sautéed mushrooms. Pour filling into crust. Sprinkle remaining ½ cup cheese over quiche.
4. Bake at 325 degrees until puffed, golden brown and just set in the center, about 45 minutes or longer. Cool for 30 minutes.

Lion’s Mane Cakes with Tartar Sauce

By

AdobeStock

Adapted from Maryland Crab Cakes recipe by Jennifer Segal, onceuponachef.com
Servings: Makes 6 lions mane cakes, enough to serve 3 adults as the main course

Ingredients
*Ingredients currently available at the farmers’ market

For the lion’s mane cakes
● 2 large eggs*
● 2-1/2 tablespoons mayonnaise
● 1-1/2 teaspoons Dijon mustard
● 1 teaspoon Worcestershire sauce
● 1 teaspoon Old Bay seasoning
● 1/4 teaspoon salt
● 1/4 cup finely diced celery*, from one stalk
● 2 tablespoons finely chopped fresh parsley*
● 1 pound Lions Mane*, chopped into small pieces
● 1/2 cup panko
● canola oil, for cooking

For the tartar sauce
● 1 cup mayonnaise
● 1-1/2 tablespoons sweet pickles*, diced small
● 1 teaspoon Dijon mustard
● 1 tablespoon minced red onion*
● 1-2 tablespoons lemon juice, to taste
● Salt and freshly ground black pepper, to taste

Instructions
For the lion’s mane cakes
1. Line a baking sheet with aluminum foil for easy clean-up.
2. Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the Lions Mane and panko; using a rubber spatula, gently fold the mixture together until just combined. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

For the tartar sauce
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

518 Farms grows close to the earth

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By Julia Howard

A variety of mushrooms, Photo provided by 518 Farms

For Jeff Killenberger, growing mushrooms began as a hobby and transitioned to a family farm grounded on natural and sustainable farming methods. Meet 518 Farms, new this year to the Saratoga Farmers’ Market on Wednesdays. Jeff, his wife Megan, and 3-year-old son Finnegan make up the farm team bringing fresh gourmet and medicinal mushrooms, grow kits, and also lavender to the market each week.

“This life is about everything we care about: nature, sustainability, and understanding where our food comes from,” says Killenberger. “We also like a good challenge,” he adds.

Breathe Easy Powder, Photo provided by 518 Farms

For the past three years, the Killenbergers have been growing gourmet and medicinal mushrooms on their farm, 518 Farms, in Hoosick Falls. 518 Farms recently expanded beyond their 500 sq. foot growing space to outdoor cultivation in order to expand the variety of mushrooms that they offer.

Throughout the year, 518 Farms grows and sells a wide variety of mushrooms including Blue Oyster, Golden Oyster, Lions Mane, Nameko, Reishi, Shiitake, Chestnut, King Oyster, Morels, Miatake, and Wine Caps. The mushrooms come in pre-packaged, half-pound portions to maintain freshness and also to minimize handling.

“All of our products are GMO-free and grown using organic methods. Even the packaging is biodegradable,” explains Killenberger.

In addition to fresh mushrooms, 518 Farms offers medicinal Breathe Easy Powder and Forget Me Not Powder made from pure reishi and lions mane, and a variety of grow kits for those that want to try their own hand at mushroom cultivation. Grow kits are available year- round, and Jeff Killenberger is happy to share his growing knowledge with interested cultivators.

Megan harvesting lavender, Photo provided by 518 Farms

Fragrant lavender “Munstead” is a new addition to the family farm. Plants are sold as starters in the spring and summer and then as bunches in the summer and fall.

With so much growth within 3 years, the Killenbergers are grateful. “We’ve learned that there is never just one way to do something,” says Killenberger. “Keep an open mind and think like a mushroom,” he laughs.

518 Farms can be found at the Wednesday market through the end of October, and the Saturday market beginning in November. They can also be found at Cambridge and Kingston Farmers’ Markets. For additional information and online ordering, visit their website at 518Farms.com and follow
them on Instagram at @518_Farms.

 

This week’s recipe: Lion’s Mane Cakes with Tartar Sauce

Steak or Lamb Kebabs with Summer Vegetables

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Adapted from the recipe by Cooking Classy
Servings: 5
Prep Time: 25 minutes
Cook Time: 10 minutes
Marinating time: 3 hours

Ingredients
*Ingredients currently available at the farmers’ market

Marinade
● 1/4 cup olive oil
● 1/4 cup soy sauce
● 1 1/2 tbsp fresh lemon juice
● 1 1/2 tbsp red wine vinegar
● 2 1/2 tbsp Worcestershire sauce
● 1 tbsp honey*
● 2 tsp Dijon
● 1 tbsp garlic*, pressed or minced
● 1 tsp freshly ground black pepper

Kebabs
● 1 3/4 lbs steak* or lamb*, cut into 1 1/4 inch pieces
● 8 oz mushrooms* of choice, halved (unless small, keep whole)
● 3 bell peppers* (1 red, 1 green, 1 yellow) cut into 1 1/4-inch pieces
● 1 large onion* diced into chunks (about 1 1/4-inch)
● 1 Tbsp olive oil, plus more for brushing grill grates
● Salt and freshly ground black pepper
● 10 wooden skewer sticks soaked in water for at least 30 minutes

Instructions
1. For the marinade: In a mixing bowl whisk together all marinade ingredients.
2. For the kebabs: place steak or lamb into a gallon size resealable bag. Pour marinade over the meat then seal bag while pressing out excess air and message marinade over the meat. Transfer to refrigerator and allow to marinate 3 – 6 hours.
3. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean).
4. With veggies on a cutting board, drizzle with oil and lightly toss to coat (don’t toss the onion so that it will stay in chunks for when you thread onto the skewers).
5. Sprinkle veggies evenly with salt and pepper. To assemble kebabs layer meat and veggies onto kebabs in the desired order.
6. Brush grill grates lightly with oil. Place kebabs on grill and grill until center of the meat registers about 140 – 145 degrees for medium doneness, turning kebabs occasionally, about 8 – 9 minutes. Serve warm.