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This Week’s Bag Featuring Mushrooms – Week of April 7th

January 7, 2019 by Diane O'Neal

Mushrooms

mushrooms

Mushrooms

Mushrooms are a coffee-colored variety of the world’s most commonly eaten mushroom, commonly called the “button” mushroom. The names “white button,” “crimini” and “portobello” all refer to this same scientific category of mushroom, Agaricus bisporus. Button mushrooms have grown wild since prehistoric times, having been consumed as food by the early hunter-gatherers. Cultivation most likely began in Asia, involving cultivation in China, Japan, and India. China is currently the world’s largest commercial producer of mushrooms, following by Europe and then the United States. Within the U.S., about 70% of all mushrooms are grown on the east coast, with the state of Pennsylvania having the highest U.S. yields.

Preparation

Mushrooms are so porous that if they are exposed to too much water, they will quickly absorb it and become soggy. Therefore, the best way to clean mushrooms without sacrificing their texture and taste is to clean them using minimal, if any, water. To do this, simply wipe them with a slightly damp paper towel or kitchen cloth. You could also use a mushroom brush, available at most kitchenware stores.

If using the whole mushroom in a recipe, simply slice off the very bottom of the stem, which is usually a bit spongy. If your recipe only calls for the caps, gently break off the stems with your hands and discard (or save for making soup stock).

Some quick recipe ideas:

  • Sautéed mushrooms and onions
  • Add finely chopped mushrooms to some homemade pasta sauce.
  • Remove the stems, and stuff with your favorite vegetable medley or soft cheese.
  • Mushroom omelet

Farms that grow Mushrooms

  • Small Kine Farm

Recipes

  • Mushroom, Tomato and Onion Saute
  • Tortellini with Mushrooms and Cherry Tomatoes
 

Apple Bananas
Sugarland

Broccoli
Aloun Farms

Cremini Mushrooms
Small Kine Farm

Sweet Onion
Aloun Farms

Lettuce
Kunia Country Farms

Mixed Tomatoes
Sugarland

Try out these recipes!

Filed Under: This Week's Bag

Kale Potato Chive Frittata

January 7, 2019 by Diane O'Neal

The frittata, an egg-based Italian classic dish, is a great go-to recipe for that mix of vegetables you have from a CSA bag but aren't sure what else to do with. This frittata recipe was inspired by chef and food blogger Kara Lydon's CSA surplus. She describes: "one key to a frittata is adding a flavor punch – whether it be garlic, onions, fresh herbs or spices. So for this frittata, I let the chives do the flavor work. I also added some Greek yogurt in place of cream to make the frittata richer and a little more nutritious."

Filed Under: Recipes

Honey Roasted Butternut Squash with Cranberries and Feta

January 7, 2019 by Diane O'Neal

Savory-sweet side dish that's perfect for chillier nights or adding some holiday flavor to your meal. Flavors are easily customizable, so have fun with it! Recipe from Peas and Crayons.

Filed Under: Recipes

Blistered Blue Lake Bean with Chili, Mint and Orange

January 7, 2019 by Diane O'Neal

A super quick, easy to prepare and appetizer that is simple and healthy while also offering a rollercoaster for your tastebuds! Recipe from A Cozy Kitchen.

Filed Under: Recipes

This Week’s Bag Featuring Sweet Potatoes! – December 31st, 2018

December 17, 2018 by Diane O'Neal

Happy New Year!!  Here’s to a great 2018 and an even better 2019!!

The Sweet Potato (Ipomoea batatas) is one of the oldest vegetables known to mankind. Sweet potatoes originated in Central and South America, but archaeologists have found proof through prehistoric remnants that the sweet potato was grown in Polynesia before western exploration, according to radiocarbon dating. Current thinking is that it was brought to central Polynesia around 700 AD, possibly by Polynesians who had traveled to South America and back, and spread across Polynesia to Hawaii and New Zealand from there.  

The sweet potato is not a potato, and it is not a yam! They’re far higher in nutrients than many people realize too, though shouldn’t be eaten as the only vegetable. Consider the sweet potato high in fiber, Vitamin A, Vitamin C, Manganese, among many others. It can help boost brain function, stabilize blood sugar, enhance immune system, and it promotes vision health.

Preparation

The simplest way you can prepare a sweet potato is by first heating the oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato. 

Farms that grow sweet potatoes

Aloun Farms

What else is in the bag?


Collard Greens
Ho Farms

Japanese Cucumbers
Ho Farms

Lettuce
Kunia Country Farms

Mixed Carrots
Twin Bridge Farms

Sweet Potatoes
Aloun Farms

Tangerine
OK Farms

Try out these recipes!

Carrot Pineapple Smoothie
Collard Greens With Tomatoes and Garlic
Cucumber Melon Salsa
Stuffed Sweet Potatoes with Beans and Greens

Filed Under: This Week's Bag

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