Mushrooms galore!!

John left this week for a month long gourmet mushroom growing internship.  We are very excited to be able to offer mushrooms at our markets and in our CSA share/market share next season.  We will sustainably be growing gourmet mushrooms in organic straw which we can then use to help our fields grow, build the mushroom network in the soil, and feed our livestock.  We are hoping to get pigs next year and this is one of the best protein rich food sources you can give them.

Just a few of the varieties we are planning on growing are: shiitake, miatake, oyster and lions mane.  Mushrooms are one of the healthiest and most delicious foods you can eat. They can be used to fight cancer, feed the hungry, confront ecological problems and much more.  I am sure you will enjoy them as much as we will growing them!

Remember if you sign up for our CSA before November 30th you will receive an additional 5% off the sign up rate!  With mushrooms being added to our glorious bounty, why wait? Sign up today!

This week:

Salad Mix




Sweet White Turnips

Watermelon Radishes

Daikon Radishes

Cabbage Heads

Sweet/Bell/Hot Peppers



Butternut/Spaghetti/Acorn Squash


10 mins
18 mins
28 mins
Take these spinach and bell pepper egg muffins for your breakfast on-the-go!
Author: Rachael & Sharon, The Health Dish Team
  • 12 eggs
  • 1 small yellow onion, diced
  • 1 cup spinach, chopped finely
  • 1 medium bell pepper, diced
  • shredded cheese of your choice
  • salt and pepper
  1. Preheat oven to 350F.
  2. Heat 1 tablespoon of oil in a skillet over medium heat. Cook onion until sightly brown, about 3 minutes.
  3. In a large mixing bowl, whisk together eggs. Stir in onions, bell pepper, and spinach.
  4. Grease a tray of 12 muffin tin cups. Pour the egg mixture evenly into each muffin tin cup.
  5. Top with a dash of salt and pepper, and a sprinkle of cheese.
  6. Bake in the oven for 18 minutes, or until muffins are firm in the center. Remove egg muffins from tin with a butter knife. Let cool.
Keep egg muffins in the refrigerator up to 4 days. Reheat in the microwave and enjoy warm!
  • 1 acorn squash
  • 2 teaspoons olive oil, plus more for brushing on squash and oiling pan
  • ½ cup quinoa, uncooked (I used half red, half white quinoa)
  • 1 cup finely chopped yellow onion, about 1 medium
  • 3 cups lightly packed chopped kale
  • 1 tablespoon fresh oregano
  • ¼ cup toasted hazelnuts, chopped
  • ½ cup roasted acorn squash (or pumpkin) seeds
  • ¼ cup dried tart cherries, chopped
  • ¼ teaspoon sea salt
  • ⅛ teaspoon ground black pepper
  • additional chopped hazelnuts and oregano for garnish
  • additional salt and pepper for seasoning squash
  1. Preheat oven to 350. Lightly oil a large baking sheet with olive oil. Cut acorn squash in half lengthwise and remove seeds. Brush olive oil on both cut sides of the squash and season with salt and pepper. Place halves face down on the baking sheet and bake for 30 minutes. Turn halves cut side up and bake for another 10-15 minutes, until squash is tender.
  2. In a medium pot, boil 3-4 cups of water over high heat. Rinse the quinoa in a fine mesh strainer. When the water is boiling, slowly add the quinoa and boil uncovered for 11-14 minutes. After 10 minutes, start checking the quinoa for doneness. The quinoa is done when the “dot” in the middle of the quinoa starts to disappear and when some of the white filaments start to come off the seeds. Drain the quinoa over a fine mesh strainer.
  3. In a saute pan, heat olive oil over medium heat. Add onions and sauté until onions start to become translucent, about 4-5 minutes. Add the oregano and swiss chard and continue to cook for another minute. Add the cooked quinoa, hazelnuts, pumpkin seeds, cherries, salt, and pepper and continue to cook until the mixture is warmed through. Season to taste with additional salt and pepper.
  4. Spoon quinoa mixture into the acorn squash and garnish with some additional oregano and chopped hazelnuts.

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