This week we were finally able to get our next round of Oyster and Wine Cap Stropharia inoculated! This mid-week rain is timely and welcomed for both the veggies and the shrooms. We still have a number of shiitake logs that need to be inoculated and if anyone is interested in learning about our inoculation process and would like to come help for an afternoon let us know!
We do have extra tomatoes and summer squash/zucchini available for anyone interested in putting them up for the winter. Send us an email or give us a call and let us know what you need.
For those of you who pick up your boxes in Winona, the coop has taken over the shelf where the boxes used to go. They are now asking that boxes be placed behind the shopping carts by the back entrance.
WHAT’S IN YOUR BOX THIS WEEK:
Sungold Tomatoes (cherry)
Hope you enjoy this week’s box!
Bryan and Katelyn
Recipes we thought you'd enjoy:
Fresh Tomato Bruschetta with Shiitake
4 tomatoes, diced
3 cloves garlic, minced
3/4 cup fresh basil leaves, coarsely chopped
1 teaspoon fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and coarsely ground black pepper to taste
French or Italian-style bread slices
Balsamic Vinegar, (optional)
3.5 oz of Herbal Turtle Shiitake Mushrooms
Preheat oven to 475 degrees F.
Slice Shiitake mushrooms into thin strips and sauté in olive oil and let cool.
In a medium bowl, mix together tomatoes, garlic, basil leaves, sautéd shiitake, lemon juice, olive oil, salt, and pepper; set aside.
Slice the bread into 1-inch slices. If you're working with a large loaf, you'll then want to halve each slice again.
Brush one side of each slice with extra virgin olive oil. Place the slices oil-side down on a cooking sheet, and toast them in the oven until golden brown. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
When the bread is toasted top with the bruschetta mixture and enjoy! Makes a great appetizer, mid-afternoon, or late night snack…