This week’s bag features Portobello Mushrooms! Portobellos are a common mushroom that can be simply defined as a larger, earthier and mature form of the common white mushroom. Named for the Italian town, Portobello, these mushrooms are versatile because of their size. They have a “meaty” texture and can be substituted for other proteins. Like all fungus varieties, Portobellos are one of the only natural sources of vitamin D.

Preparation
Use in soups and stews, baked pasta or rice dishes, as a beef substitute or in salads. Prepare whole by grilling or stuffing. Pair with fresh herbs, fresh cow’s milk cheeses, tomato or cream-based sauces, leafy greens, garlic and onions. Mushroom caps should be kept dry and refrigerated until ready to use; they will keep for up to a week. See full preparation instructions here.

Check out what else is in the bag!

Punalu’u Ahupua’a Farms members check here for this week’s bag items.

This week’s Meal Kit Recipe is Spigarello Stuffed Portobello Mushrooms!

This week’s bag features Collard Greens! Collards are very nutritious (high in vitamins K, A, and C, as well as calcium, iron and fiber) and have been linked to lowered cholesterol. Collards have been eaten for at least 2000 years, with evidence showing that the ancient Greeks cultivated several types of these thick, leafy greens. Today they are a staple in Southern American cooking where they are traditionally eaten on New Year’s Day–along with black-eyed peas and cornbread–to ensure wealth in the coming year.

Punalu’u Ahupua’a Farms members check here for this week’s bag items.

Preparation

Fresh collard leaves can be stored for about three days in the refrigerator. Once cooked, they can be frozen and stored for greater lengths of time. See full preparation instructions here.

What else is in the bag?

This week’s Meal Kit Recipe is Collard Greens with Tomatoes and Garlic! Our Meal Kits feature vegetarian recipes but omnivores could enhance this kit by adding bacon.