Mushroom Tacos and the Farmer's Market

So our farmer's market, the Haywood County Historic Farmer's Market, has decided to add Wednesday hours! I am excited!

Today's Farmer's Market 6/19/2018 -tab opens in a new window

Can you guess where I got my mushrooms?

Every Saturday, I wake my husband up early and race to the farmer's market for the best produce. We wander from vendor to vendor, waiting in line, discussing recipes. Asking about kids and dogs. We talk to our farmers. We wander over to a stall from a local bakery, Just Simply Delicious and grab a pastry for breakfast. Usually a hand pie, but sometimes a muffin or cinnamon roll instead. I grab a loaf of bread or naan for the week.
We wash our breakfast down with a soda from the Waynesville Soda Jerks. I happily buy chicken or duck or quail eggs. Sometimes I buy the chicken or duck or quail itself to cook for dinner. We get pork from Keela at Woorley Farms, and then I sigh...because after all the chatting and the investigating and the eating....I get lettuce! All of the "good" stuff has sold.

So now there is Wednesday, little known, little attended. No meat, less eggs. But the vegetables! Picked just this morning (or maybe even after lunch). Even though I know the vendors have that squash or those cucumbers, maybe that tomato on Saturday, for some reason it just doesn't look as good as when I am in the market on a Wednesday afternoon, wandering slowly, trying to decide the inevitable question: What's for dinner?

So earlier today, I went to Lott farms both at the market. "Oysters!" I exclaimed. No, not ocean oysters, but oyster mushrooms. Golden oyster mushrooms to be exact. I bought a pound. Then Paul looks around conspiratorially and pulls out a small brown paper bag. "Do you want these?" he whispers? "Chanterelles!" I am practically jumping up and down with excitement. A little early in the season at these high elevations, Paul has brought them back from a recent camping trip somewhere...secret, and warmer obviously. I told Paul "You hide all the good stuff!". He replied "I save it for my favorites". I'm honored. And then I bought all of the chanterelles to go with those golden oysters. 

I wandered around, bought some baby kale, patty pans, some cucumbers, carrots, and early tomatoes. Then I went home. "Guess what!" I called out to my husband, Price. "What?" he asked. "I got Chanterelles and Oysters!" By this point, Price knows not to ask what kind of oyster...he knows. So...What's for dinner?

With a little feta left from the Saturday market, a Thai chili given to me by my favorite sushi chef, and some tortillas. I made magic. Mushroom Tacos. 

Mushroom and Kale Tacos-

Makes 8 tacos

Ingredients for the mushroom filling:

·      4 cups chopped mushrooms-about 2 grocery pints (I used chanterelles and golden oysters, which are wild, but feel free to sub Portobello or cremini mushrooms from the grocery)

·      2 onions (any type)

·      1 small hot pepper, such as thai chili or serrano, sub jalapeno for a milder dish

·      1 tbsp minced garlic (about 1 ½ garlic cloves)

·      2 tbsp butter-divided or 1 tbsp butter and 1 tbsp olive oil (yes, you must use butter!)

·      1 tsp cumin powder

·      1 tbsp parsley

·      1 tsp dried oregano

·      1 ½ tsp thyme

·      salt to taste

·      1 tbsp apple cider vinegar

Ingredients for the kale filling:

·      2 bunches baby kale or regular kale (about 6 cups chopped)

·      1tbsp minced garlic (about 1 ½ garlic cloves)

·      1tbsp butter or 1 tbsp olive oil

·      1 tsp cumin powder

·      ½ tsp dried oregano

·      1 tsp chili powder

·      Salt to taste

Other taco ingredients:

·      ½ c. feta or Mexican queso

·      8 flour tortillas

For the mushroom filling:-takes about 15 minutes once everything is clean

·      Gently clean mushrooms really well. Slice

·      Chop onions and dice pepper

·      In a non-stick 12” skillet, melt 2 tbsp butter or 1 tbsp butter and 1 tbsp olive oil on med-low heat

·      Add the onions, mushrooms, pepper, and 1 tbsp garlic. Sautee on med-low until the moisture from the vegetables starts to steam

·      Add cumin, parsley, oregano, and thyme. Add salt to taste.

·      Sautee on low an additional 8-10 minutes, stirring frequently

·      Increase heat to med-high, and brown mushroom mixture for 3-4 minutes. Stirring once.

For the kale filling:

·      Melt the butter in another large non-stick skillet on medium heat

·      Add ½ the kale. Then the spices. Add the other half of the kale

·      Stir frequently until the kale is wilted and slightly brown (but not crispy or burned)

For the Tacos:

·      Put about ¼ c. kale, ¼ c. mushroom filling, and a sprinkle of cheese on each tortilla

·      Enjoy!

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Pasta Puttanesca

Italian food. Well, American Italian food. It's quick, it's yummy, and nothing really says "comfort" like a big bowl of noodles in red tomato sauce. But sometimes you just get tired of cooking the same thing over and over again. This version of pasta puttanesca uses a lot of prepared modern products to cut down on chopping and prep, but feel free (if you have an extra 20 minutes!) to sub whole tomatoes, crushed by hand for 10 minutes, fresh minced garlic, and whole olives-sliced-if you only had the time!

The origins for Pasta Puttanesca are many, but my favorite explanation is that it was originally cooked by prostitutes to lure in customers with its pungent and warm aroma. Pasta Puttanesca does require the use of anchovies, but don't be scared! You won't be eating little fish fillets whole. When heat is added the repugnant fish melt and become a form of the lauded unami. A mystical flavor punch in the mouth.

Ingredients:

2-3 tbsp olive oil (or other neutral oil)
1 heaping tbsp minced garlic in oil
3 or more anchovy fillets to taste (I used 10)-save the rest for Caesar salad dressing or pizza-leftover anchovies can be refrigerated for up to one week
1 28-oz can crushed tomatoes (unsalted preferred!)
2 tbsp katamala olive spread
1 tbsp capers
1-2 whole dried chili pepper, such as fish, thai chilie, or cayenne, crushed (or sub 1-2 tsp dried red pepper flakes)
1/2 c. fresh parsley, chopped
1 box spaghetti, linguine, or other long pasta
salt to taste
shredded Parmesan, to serve

Directions:

1. Bring a pot of salted water to a boil. Meanwhile, in another large sauce pan, cook the garlic and anchovies over medium heat until the anchovies melt. 
2. To the sauce pot: add the canned tomatoes, olive spread, and peppers. Stir.
3. Add the pasta to the boiling water. Boil until "al dente" according to the package.
4. Add the capers and parsley to the sauce. Simmer until the pasta is cooked. 
5. Drain the pasta and return to it's pot. Mix the sauce with the pasta. (Make sure to turn off all burners so the pasta doesn't continue to cook)
6. Serve with Parmesan sprinkled on top.

Enjoy!

Asheville, NC Local Book: In Defense of Okra

Do you love local food? Gardening? Heirloom seeds and veggies? Cooking? Okra? If you said yes to any of those things, check out this link (opens in a new window) to the Kickstarter campaign by Chris Smith of Sow True Seed in Asheville, NC! 

Best,
Suzanne

The Veggies Are Coming...

On Facebook, I am friends with a few of the local farmers and food producers in my county. I like this. I like knowing where my food comes from. I like watching as the seeds are started in the greenhouses, then planted in the fields when they get big. I like watching as local producers try new flavors of soda and cheese. I get excited each week when the list for the veggies available at the farmer's market comes out. I watch with anticipation for words like "asparagus" so that I can comment and say "Save me some!". Because, honestly, it's either that or arrive 20 minutes before the market opens. People fight over that asparagus! I like knowing when our local pork farmer will start driving 45 miles each way to pick up milk from the closest local dairy. I drool at the honey. I try not to get too excited when I see a mushroom. And the eggs...the pasty yellow yolks from the grocery will be gone, replaced with vibrant orange yolks of chickens that eat worms! Creamy, slightly sweet, and golden yolks! I can hardly wait.

I saw this quote the other day: 

The biggest thing you can do is understand that every time you're going to the grocery store, you're voting with your dollars. Support your farmers' market. Support local food. Really learn to cook. 
Alice Waters

It's really true. Do you want to support Big Agriculture? Or do you want fresh local kale, chard, and asparagus that you fight for? Our local farmer's market starts April 14. And I can't wait. So look up your local farmer's market. Be ready for spring. The Veggies are Coming.

Suzanne

Weeknight dinners

Here are a few of my favorite weeknight dinners-all come together in 30 minutes or less!

Sausage, Pierogies, Onions and Peppers. (5 ingredients if you count the oil). One 12 inch skillet. Serves 2-4. Use pre-cooked kielbasa or andouille sliced on the diagonal (one hot dog sized sausage per person) and Mrs. T's pierogies (any variety). Slice one onion for every two people (white, yellow, red or sweet) and one pepper for every two people (any bell or large chili-think poblano or carmen). Add 1-2 tbsp neutral oil such as canola or sunflower to a skillet. Add onions and peppers, then pierogies. Saute 5-10 minutes on medium to medium high until pierogies start to brown. Toss in sausage and cook until sausage poufs. May use zucchini in addition too the other veggies or to replace one. 

Caribbean Black Beans and Rice. Serves 2. Cook Jasmine rice according to package directions. Use 1-2 tbsp coconut milk for the fat. Heat up a 15oz can of black beans. Stir in one finely diced jalapeno, scotch bonnet, or habenero pepper (depending on heat tolerance), one chopped clove of garlic, and 1tsp cumin powder. Add 1-2 tbsp tomato paste. Add about 7oz diced mango (canned or fresh) and a handful of chopped fresh cilantro (may sub 1tbsp dried). Serve beans over rice with any leftover mango or other fruit on the side. 

Simple Sesame Noodles. Serves 4. From the Pioneer Woman Cooks (link opens in a new window). I recommend udon noodles. 

Roasted Red Pepper Pasta. Serves 2-4. Used jarred red peppers to skip a step and eat even faster. Roast 2 large red bell peppers or 2 large sweet chili peppers such as carmen or lipstick. These are often called Italian sweet peppers under a broiler on high until the skins start to blister and turn black. Rotate and repeat. When all sides are roasted. Remove from oven. Cut off the stems. Blend peppers, 1/2 c. vegetable stock, 1/2 c. fresh basil (or 1 tbsp dried basil), 1 garlic clove, and a little salt in a blender or food processor until it's the desired consistency. Pour into a little stockpot and heat. Cook pasta (any type) according to package directions for al dente. When pasta is almost done, add 1/2 c. heavy cream to the sauce. Serve sauce over pasta. May choose to add a little more basil for garnish. 

Simple and Easy, but Sounds "Real" Fancy

I love dinner parties. I love entertaining. I also love actually spending time with my guests. And yet, there is something about making impressive dinners when people come over. It can't be a simple weeknight dinner of Mrs. T's pierogies with sausage, onions, and peppers. Oh no. It must be elegant. It must be stunning. It must be...fancy. 

Enter the quail. Super quick to cook. Smaller than chicken, tastier too. And it's becoming more and more accessible. You can find quail in the frozen section of Harris Teeter, Ingles (if you live in Western North Carolina, North Georgia, or Eastern Tennessee), and a few other grocers. You can also find it fresh at Publix, Whole Foods, and Earth Fare. Or you could buy from a local farmer. If all else fails, you can spend more time searching and waiting for quail than actually cooking it! If you want to order online, I recommend MacFarlane Farms (opens in a new window). They also sell yummy pheasant (you can see that recipe on my blog here-opens in a new window). 

This recipe serves 2 (makes 4 quail). Easy to double or triple as you like, just add 10 minutes cook time for each 2 quail added.

For 4 Quail:

Salt, pepper, cherry juice, honey or maple syrup.

Preheat oven to 375.

In a small bowl, mix together ½ c. cherry juice and 3 tbsp either honey or maple syrup.

Rinse off quail. Pat dry. Sprinkle with freshly ground salt and pepper.

Place quail in baking dish. Pour over cherry/syrup mixture.

Bake for 20-25 min. on the top rack until done.

May sub grape or cranberry blends for the cherry juice. Must use 100% juice for this to work!

Enjoy!