Come shop fresh produce and craft goods, Market Customers!
Hoping for some warmer weather over the next week as we prep for the Saturday market. If you’re still planting your garden, make sure you come browse the plant starts our farmers have available! Mountain View Farms and Sunny Springs Gardens have an abundance of strawberry plants this week, and you’ll find plenty of tomato starts to fill up your garden rows. Next Wednesday, Highland Acres will also have a bunch of starts along with freshly baked breads with their locally-grown ingredients.
Cultivated mushrooms are always in season! Rider Mushrooms has a long menu for you on Saturday: Sky Blue Oyster, Nilla Oyster, King of Pearl Oyster, Lions Pride, Lion’s Beard, and Bear’s Head. Check out our Lion’s Mane “Crab” Cakes recipe below for dinner on Sunday!
Running low on your winter supply of homemade soaps? Clare’s Garden Herbal Soaps will have 18 different kinds of soaps to stock you up again for spring to keep your hands, face, feet, and body clean in your own garden.
Good Shepherd Lamb is still taking orders for pasture raised chicken, ready may 21 for pickup. They’re non-GMO, antibiotic-free and only $5 per pound. They’ll be grilling up lamb kabobs this week – and look out for Farm to Table cooking demos from them June 4!
The menu Friendly Islands Grill in the Food Court looks pretty delicious: Polynesian Chicken Skewers, Garlic Butter Skewers with rice, and Polynesian Mac Salad. Thier special will be Fijian Chicken Curry rice bowls, Pork Puffs, Spam Musubi, and fresh Watermelon Mango Pineapple Otai drink with a splash of coconut.
And, with fresh rhubarb from their garden, Black Forest Bakery is whipping up fillings for her pastries and cakes. Try her German Rhubarb Streusel Cheese Cake this weekend!
Reminder: Bring your market basket for your shopping or a box for your plants. Our vendors also appreciate small cash bills, especially if you are shopping early.
Fresh this Week:
Saturday: Ben Vogel | Wednesday: Courtney & Co.
Keep this recipe simple and get as much water out of the mushrooms as you can, and you'll enjoy this recipe for a long time!
- 1 lb lion's man mushrooms
- 1/4 tsp sea salt
- 2 Tb water
- 1/4 C minced scallion or spring onion
- 1/4 C minced red bell pepper
- 1/2 C panko breadcrumbs
- 1/4 C mayonnaise or Veganaise
- 2 Tb chopped herbs, like tarragon, dill, or parsley
- 1 Tb Worcestershire sauce
- 1 tsp Old Bay Seasoning or mix of paprika and cayenne
- 1 large egg
- sea salt, to taste
- all-purpose flour
- olive or avocado oil for cooking
Pick the lions mane mushrooms into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.
Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.
Combine scallions through egg in a large mixing bowl and evenly mix.
Add the mushrooms and mix. Season to taste with salt. Allow to rest for about 15 minutes or overnight to hydrate the breadcrumbs.
Heat a couple Tablespoons of oil in a pan over medium heat and preheat the oven to 350°F.
Form 4 oz patties. You can use a ring mold to be more precise. Gently dredge the cakes in flour on both sides, shaking off any excess, and brown in the oil, flipping when one side is golden. Transfer the pan to the oven and cook until hot throughout, about 10 minutes.
Serve with a fresh green salad, a dollop of aioli, and a lemon wedge on the side. Also goes great with a fried egg or on a bun.
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