Having to buy produce for you guys this season has been quite the learning experience for us. The silver lining of a disastrous season lies in the comradery that is building between small farms in South Florida. Everyone here is on the same boat and we're all working towards the same goal. It's been a pleasure working with some of the other farms in town. This week we have sourced beautiful oyster mushrooms from a farm that is totally new to us, Signature Farms in Homestead. Oyster mushrooms are delicate and sweet. They can be used raw in salads, added to soups, quiches, etc... My favorite way to prepare them is seared in butter on high heat until a crispy crust forms on the bottom. No need to chop, just sear them whole. Prepared this way, they are a nice side dish or you can put them on top of mashed potatoes, warm salads or polenta. For a totally different idea, check out this post on 101cookbooks.com for Wintery Spring Rolls! Spring rolls are probably the easiest way to eat fresh veggies. You can follow a recipe or just use it as a guide, but mix and match whatever veg you have in the fridge.
Small Shares:
Kale from French Farms
Baby greens from our fields
Onions from Pine Island Farm (not certified organic)
Grape tomatoes from Michael Borek Farm
Oyster mushrooms from Signature Farms
Grapefruit from Central Florida
Carrots from Worden Farm
Kitchen herbs from Michael Borek Farm
Large Shares:
Kale from French Farms
Baby greens from our fields
Onions from Pine Island Farm (not certified organic)
Grape tomatoes from Michael Borek Farm
Oyster mushrooms from Signature Farms
Grapefruit from Central Florida
Carrots from Worden Farm
Kitchen herbs from Michael Borek Farm
Watermelon radishes from our fields
Cucumbers from Micheal Borek farm