honey mushrooms, pa., originally uploaded by foodietots.
Our local farmers’ market kicked off the ’08 season this past weekend. Now that the toddler isn’t up by 6am in the mornings, we weren’t there when they opened and missed the first spring asparagus. But, our cheese guy Tom was there – he brings the creamiest Jersey cow’s milk yogurt, great cheeses and Amish baked goods fresh from Pennsylvania. And we picked up a pint of these lovely little honey mushrooms, also from Pa. I sauteed them with onion in olive oil and butter and tossed with the fresh chive pappardelle pasta from our cheese shop (see pic below). Served along side the fresh, cut-to-order beef filet from our brand new butcher shop. Rounded out our fresh & local dinner with challah from the bakery.
Needless to say, we love our neighborhood!
2 responses so far ↓
1 MamaBird // Apr 15, 2008 at 12:57 pm
Ohhh… I’m drooling! It was mushroom weekend at the farmer’s market for us, too. We got (boring old standby but dlish) portobellas for our Polyface burgers (can’t wait to check out yr new butcher!) and wood ears. Have you ever made soup with wood ears? Next up in my shroom experimentation. 😉
2 foodietots
Twitter: foodietots
// Apr 15, 2008 at 10:34 pm
@MamaBird – no, never tried wood ears. Let me know how it is! The husband isn’t a mushroom fan, but he liked these so we might be able to branch out a little more. 🙂