Image courtesy of Elizabeth Almeida, Fat Moon Farm

What do you call a Mushroom that throws a party?

Hey, Folks! 

This past week, Joe and I (Shannon) caught up with some of our favorite fun-guys and gals to talk about MUSHROOMS! If you were curious, this newsletter will be flush with mycelium puns! (Because of course it will be!)

In Massachusetts, we have the pleasure of working with Elizabeth Almeida and her team at Fat Moon Farm based in Westford! 

We asked Elizabeth what got her into mushrooms in the first place and she said, “In short, my son's love of eating mushrooms coincided with a time when I was trying to figure out what to do next in my life. After one small grow kit on the kitchen counter, I was hooked and set off on a quest to figure out how to grow mushrooms commercially.”  If you would like to read more about her story and quest to grow mushrooms, check out the full story on their website.

(un)Surprisingly, Elizabeth does not have a favorite mushroom! “They really are natural works of art. Each one is unique. Even after 7 years of growing mushrooms, the beauty of the mushrooms can still distract me from my daily tasks.” (I get the same feeling about some of the dahlias and sunflowers on my farm, too.)

When I asked if there was anything else she would like the general public to know about mushrooms, she said: “I would remind folks to always cook their mushrooms. Cooking magnifies the flavor and makes them easier to digest, meaning your body is able to absorb more of the nutrients.” 

If you would like to check out more about Fat Moon and their business, you can check out their website or follow them on Instagram!

In Maine, we have the pleasure of working with Ethan and Alex from Fruit of the Forest based in Gorham! 

They started their commercial growing endeavor in January 2020. “We both enjoyed hobby foraging and propagating mushroom species for about a decade prior to the idea of bringing our passion to the exquisite palates of the Portland area.”

With a “hope is to make this delightful ingredient accessible to the home cook, the elite chef and all the inspired-eaters between. We grow a wide range (over 11 varieties) of mushrooms at any one time. We enjoy trying new, unconventional growing techniques and mushroom species, some are a great success while others are quite disappointing.  Some species like warmer temperatures and some like cooler temperatures, some like more fresh air, some like more humidity.  Each seems to have their own individual personality.  We strive to hold a space in our hearts, and grow rooms, for all species at some point in the year.”

And what are Ethan and Alex looking forward to the most?? “For the emergence of this season's wild mushrooms as the mycelia reinvigorates itself from a cold slumber. (Foraging!)” 

Follow them on Instagram and keep a lookout for info on mushroom walks in the future! 

Joe and I put in some mushroom recipe suggestions for morel support on your mushroom eating endeavors and hope you all enjoy them as much as we (and Alex, Ethan, and Elizabeth) do!!!

P.S. Also, I couldn’t figure out how to fit this casually into the newsletter, so here is your Shannon’s Friday Food and Farming Fun Fact: The largest single living organism in the world is a mycelium network of a Honey Mushroom (Armillaria ostoyae) found in Oregon that covers 2,385 acres--the equivalent of 1,350 soccer fields! (That’s so mush-room!) It is found 1 meter underground and estimated to be between 2,400-8,650 years old!!!


WHAT'S IN THE BAG? (MA)

Delivery dates: Saturday, 4/9 and Tuesday, 4/12

Note: If you order a "Meat and Fish Share" you will receive just the meats listed, not the "dairy" items (i.e., eggs, yogurt, etc). If you order a "Fish and Seafood Share" you will receive the fish listed, not the dairy items.

Add-on Bread of the Week - Sourdough from Forge
Add-on Cheese of the Week - Farmer's Cheese from Sweet Rowan Farmstead
Add-on Fresh Pasta of the Week - Lemon Basil Linguine from Valicenti
Add-on Gluten Free Grain of the Week - Spinach Trenne from Valicenti
Add-on Grain of the Week - Crackers from Mill Cove
Add-on Mezze of the Week - Spicy Hummus from Magic Bites
Add-on Pastry of the Week - Brownies from A&J King
Add-on Vegetarian Soup of the Week - Black Bean Chipotle Soup from Forge

 

HALF SHARE

Omnivore Protein - Chorizo from Feather Brook Farms; Eggs from Feather Brook Farms
Pescatarian Protein - Monkfish from Red's; Eggs from Feather Brook Farms
Vegetarian Proteins - Tabouleh from Topsfield Bakeshop; Eggs from Feather Brook Farms
Paleo Proteins - Chorizo from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Spinach from Queen's Greens; Arugula from Queen's Greens and Kitchen Garden Farm; Apples from Champlain Orchards; Onions from Brookford Farm
Grain - Multigrain Loaf from A&J King
Special Treat - Lemon Poppy Seed Muffins from A&J King

WHOLE SHARE 

Omnivore Protein - Chorizo from Feather Brook Farms; Monkfish from Red's; Eggs from Feather Brook Farms; Cacao Almond Milk from Nectar and Green
Pescatarian Protein - Monkfish, Haddock from Red's; Eggs from Feather Brook Farms; Cacao Almond Milk from Nectar and Green
Vegetarian Proteins - Tabouleh from Topsfield Bakeshop; Lentil Fingers from Magic Bites; Eggs from Feather Brook Farms; Cacao Almond Milk from Nectar and Green
Paleo Proteins - Chorizo from Feather Brook Farms; Monkfish from Red's; Eggs from Feather Brook Farms
Fruits and Veggies - Spinach from Queen's Greens; Arugula from Queen's Greens and Kitchen Garden Farm; Apples from Champlain Orchards; Onions from Brookford Farm; Mushrooms from Fat Moon; Potatoes from Brookford Farm
Grain - Multigrain Loaf from A&J King
Special Treat - Lemon Poppy Seed Muffins and Chocolate Orange Sable Cookies from A&J King

DOUBLE SHARE

Omnivore Protein - Chorizo from Feather Brook Farms; Monkfish from Red's; Chicken from Feather Brook Farms; Eggs from Feather Brook Farms; Cacao Almond Milk from Nectar and Green; Cheddar from VT Farmstead
Pescatarian Protein - Monkfish, Haddock, Lobster Tails from Red's; Eggs from Feather Brook Farms; Cacao Almond Milk from Nectar and Green; Cheddar from VT Farmstead
Vegetarian Proteins - Tabouleh from Topsfield Bakeshop; Lentil Fingers from Magic Bites; Tamales from TexMex Eats; Eggs from Feather Brook Farms; Cacao Almond Milk from Nectar and Green; Cheddar from VT Farmstead
Paleo Proteins - Chorizo from Feather Brook Farms; Monkfish from Red's; Chicken from Feather Brook Farms; Eggs from Feather Brook Farms
Fruits and Veggies - Spinach from Queen's Greens; Arugula from Queen's Greens and Kitchen Garden Farm; Apples from Champlain Orchards; Onions from Brookford Farm; Mushrooms from Fat Moon; Potatoes from Brookford Farm; Radish and Cabbage from Brookford Farm
Grain - Multigrain Loaf from A&J King; Tortillas from VT Tortillas
Special Treat - Lemon Poppy Seed Muffins and Chocolate Orange Sable Cookies from A&J King


RECIPES (MA)

(from Shannon)

Braised Monk Fish with Mushrooms and Onions - Try this Martha Stewart Recipe OR this Portuguese Baked Monkfish (which is a one pan dinner)! 

Mushrooms ideas! Try them: 

Sheet Pan Roasted Chicken and Cabbage - Another one pan dinner to keep things easy for y'all! 

Arugula Pesto - One of my favorite ways to use greens if I am unsure I will get to them in a timely manner is to turn them into a pesto! (Once we get back into bunched carrot season, make sure you take advantage of that bonus veg of the carrot tops! If you're not sure how to use them raw they also make a delicious pesto!)

Chorizo and Spinach Scramble - Take your brunch plans to the next level! 

Tips and Tricks for storing your food and getting the most from your shares can be found here


WHAT'S IN THE BAG? (ME/NH)

 

Delivery date: Saturday, 4/9

Note: If you order a "Meat and Fish Share" you will receive just the meats listed, not the "dairy" items (i.e., eggs, yogurt, etc). If you order a "Fish and Seafood Share" you will receive the fish listed, not the dairy items.

Add-on Bread of the Week - Ciabatta from Rosemont Market & Bakery
Add-on Cheese of the Week - Gouda from Sonnental Dairy

Add-on Fresh Pasta of the Week - Egg Rotini from Terra Cotta
Add-on Gluten Free Grain of the Week - Frozen Gluten Free English Muffins from Something Sweet Without the Wheat
Add-on Grain of the Week - Spicy Cheddar Rye Cracker from Mill Cove Baking Co.
Add-on Mezze of the Week - Pesto from Terra Cotta
Add-on Pastry of the Week - Ham & Cheese Croissant from Rosemont Market & Bakery

Add-on Vegetarian Soup of the Week - Chipotle Black Bean from Forge Baking Co.
Add-on Sausage of the Week - Hot Italian Chicken from Tide Mill Organic Farm
Add-on Treat of the Week - Oatmeal Cookies from Rosemont Market & Bakery

 

HALF SHARE

Omnivore Protein & Dairy - Maple Breakfast Sausage from Colvard & Co.; Cream Cheese from Springdale Farm Creamery
Pescatarian Proteins & Dairy - Cod from Harbor Fish Market; Cream Cheese from Springdale Farm Creamery
Paleo Proteins - Maple Breakfast Sausage from Colvard & Co.; Eggs from Feather Brook Farm
Vegetarian Proteins & Dairy - Spring Farro Salad from LB Kitchen; Cream Cheese from Springdale Farm Creamery
Fruits and Veggies - Arugula from Goranson Farm; Sweet Potatoes from XXX; Golden Beets and Swiss Chard from Dandelion Spring; Mushrooms from Fruit of the Forest*; Bibb Lettuce from Springworks Farm*
Grains - Bagels from Forage
Special Treats - Oatmeal Cookies from Rosemont Market & Bakery

WHOLE SHARE 

Omnivore Proteins & Dairy - Maple Breakfast Sausage from Colvard & Co.; Cod from Harbor Fish Market; Cream Cheese from Springdale Farm Creamery; Eggs from Feather Brook Farm
Pescatarian Proteins & Dairy - Cod from Harbor Fish Market; MicMac Trout from Harbor Fish Market; Cream Cheese from Springdale Farm Creamery; Eggs from Feather Brook Farm
Paleo Proteins - Maple Breakfast Sausage from Colvard & Co.; Cod from Harbor Fish Market; Eggs from Feather Brook Farm
Vegetarian Proteins & Dairy - Spring Farro Salad from LB Kitchen; Roasted Mushroom Dumplings from Little Brother Chinese Food; Cream Cheese from Springdale Farm Creamery; Eggs from Feather Brook Farm
Fruits and Veggies Arugula from Goranson Farm; Sweet Potatoes from XXX; Golden Beets and Swiss Chard from Dandelion Spring; Mushrooms from Fruit of the Forest; Bibb Lettuce from Springworks Farm; Fiji Apples from Champlain Orchards*; Sunchokes from Pete's Greens*
Grains - Bagels from Forage
Special Treats - Oatmeal Cookies from Rosemont Market & Bakery; Raspberry Bars from Two Fat Cats Bakery

DOUBLE SHARE

Omnivore Proteins & Dairy - Maple Breakfast Sausage from Colvard & Co.; Cod from Harbor Fish Market; Steak Tips from Pine Ridge Acres; Cream Cheese from Springdale Farm Creamery; Eggs from Feather Brook Farm
Pescatarian Proteins & Dairy - Cod from Harbor Fish Market; MicMac Trout from Harbor Fish Market; Cream Cheese from Springdale Farm Creamery; Eggs from Feather Brook Farm
Paleo Proteins - Maple Breakfast Sausage from Colvard & Co.; Cod from Harbor Fish Market; Steak Tips from Pine Ridge Acres; Eggs from Feather Brook Farm
Vegetarian Proteins & Dairy - Spring Farro Salad from LB Kitchen; Roasted Mushroom Dumplings from Little Brother Chinese Food; Tofu from Heiwa; Cream Cheese from Springdale Farm Creamery; Eggs from Feather Brook Farm
Fruits and Veggies - Arugula from Goranson Farm; Sweet Potatoes from XXX; Golden Beets and Swiss Chard from Dandelion Spring; Mushrooms from Fruit of the Forest; Bibb Lettuce from Springworks Farm; Fiji Apples from Champlain Orchards; Sunchokes from Pete's Greens; Fingerling Potatoes from Goranson Farm*; Spaghetti Squash from Green Meadow Farm*
Grains - Bagels from Forage
Special Treats - Oatmeal Cookies from Rosemont Market & Bakery; Raspberry Bars from Two Fat Cats Bakery

*Paleo shares only
**Super frozen to -60ºC which means zero ice crystals rupturing cell structure while defrosting which means zero difference from fresh and zero issues searing. ❤️


RECIPES (ME/NH)

(from Joe)

Sweet Potato Sausage Breakfast Hash - This recipe uses kale but you could absolutely sub with some of the beautiful chard from Dandelion Spring. Also, replace the breakfast sausage with bacon/just about any other sausage/ground meat and you could serve this for dinner.

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese - Very excited to see arugula coming out of the ground again and this is a dead simple recipe that is super tasty.

Pan Seared Cod - There's nothing quite like a piece of cod with a golden, crusty sear.
 
Mushroom and Bacon-Stuffed Trout - This is some pretty stellar trout and stuffing it with bacon and mushrooms sounds pretty dang delicious.

Pickled Chard Stems - Keep those stems! These are delicious in salads, on sandwiches, in grains, etc.
 
Tips and Tricks for storing your food and getting the most from your shares can be found here.