The wine cap stropharia are LOVING this weather! We’ve harvested close to 100 lbs over the last 4 days!! The drop in temperature and sudden rain fall have created ideal conditions for these beautiful mushrooms. We hope you enjoy them as much as we do. They have a sweet, nutty flavor and both the cap and stem are great sauted. Just be sure to cook them through. I recommend cooking for a long time at a low temperature. We’ve included a recipe as well.
We managed to save the eggplant from the frost and its looking great! You can expect these purple beauties in the next week or two along with another round of napa cabbage and carrots.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Wine Cap Stopharia
Heirloom Tomatoes
Garlic
Summer Squash
Acorn Squash
Kale
Don’t forget to get out in the woods to look for mushrooms! This is a beautiful and bountiful time of year in the forest.
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Classic Baked Acorn Squash (simplyrecipes.com)
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1 Preheat oven to 400°F.
2 Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Wine Cap Packets on the Grill
(iowamushroom.org)
1 lb young wine-cap buttons whole, halved or quartered depending on size
1/4 cup extra virgin olive oil
1/3 cup dry red wine
1/2 cup chopped sweet or green onion or pearl onion bulbs
1-2 large fennel bulbs
3-4 young potatoes and/or artichoke hearts
experiment with a handful green beans or green pepper
1-2 small lemon slices/packet
1/2 teaspoon nutmeg
experiment with a dash of fresh oregano and/or thyme
1/4 teaspoon salt and black pepper to taste.
Stir olive oil and red wine together in a large mixing bowl with herbs, salt and pepper. Add vegetables and mushrooms
and mix thoroughly. Divide ingredients onto 4 to 6 sheets of heavy duty aluminum foil. Add lemon slices. Fold the foil into packets, carefully crimping edges under to keep from leaking. Cook over an open fire or on grill until vegetables and mushrooms are tender, periodically turning packets over. This can take anywhere from 20 to 40 minutes depending on the heat of the fire and size of the packets. Remove from fire, let stand for a few minutes and serve in the packet.
These make a great addition to any camp-out. Don’t be afraid to experiment. The end result will at least be good and quite likely be great!
We managed to save the eggplant from the frost and its looking great! You can expect these purple beauties in the next week or two along with another round of napa cabbage and carrots.
WHAT’S IN YOUR BOX THIS WEEK:
Leeks
Wine Cap Stopharia
Heirloom Tomatoes
Garlic
Summer Squash
Acorn Squash
Kale
Don’t forget to get out in the woods to look for mushrooms! This is a beautiful and bountiful time of year in the forest.
Sustainably yours,
Bryan and Katelyn
RECIPES WE THOUGHT YOU’D ENJOY:
Classic Baked Acorn Squash (simplyrecipes.com)
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt
1 Preheat oven to 400°F.
2 Cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
Wine Cap Packets on the Grill
(iowamushroom.org)
1 lb young wine-cap buttons whole, halved or quartered depending on size
1/4 cup extra virgin olive oil
1/3 cup dry red wine
1/2 cup chopped sweet or green onion or pearl onion bulbs
1-2 large fennel bulbs
3-4 young potatoes and/or artichoke hearts
experiment with a handful green beans or green pepper
1-2 small lemon slices/packet
1/2 teaspoon nutmeg
experiment with a dash of fresh oregano and/or thyme
1/4 teaspoon salt and black pepper to taste.
Stir olive oil and red wine together in a large mixing bowl with herbs, salt and pepper. Add vegetables and mushrooms
and mix thoroughly. Divide ingredients onto 4 to 6 sheets of heavy duty aluminum foil. Add lemon slices. Fold the foil into packets, carefully crimping edges under to keep from leaking. Cook over an open fire or on grill until vegetables and mushrooms are tender, periodically turning packets over. This can take anywhere from 20 to 40 minutes depending on the heat of the fire and size of the packets. Remove from fire, let stand for a few minutes and serve in the packet.
These make a great addition to any camp-out. Don’t be afraid to experiment. The end result will at least be good and quite likely be great!
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