August 22, 2018 at 5:56 p.m.
Mushrooms and squash available at the farmers' market
Mushrooms and squash available at the farmers' market
By Cassie Shefchik-
Acorn squash made its first appearance of the year last Saturday at the Hodag Farmers' Market. What a delightful vegetable. There are so many different ways to cook acorn squash. Cut in half, seeded, and sliced for grilling, frying, and roasting. Halves can also be baked on a cookie sheet; eaten plain or stuffed with meat, herbs, cheese, and tomatoes. Some have been known to cook it in boiling water until the skin splits. And, of course, it can be used in baking pies, sweet bread, and muffins. Yes, I've done all these things with acorn squash.
But that's not what I wanted to tell you about today. Our fine market has some vendors that sell mushrooms. Some are domestically grown and others are foraged from the wild. Most of us only know about button mushrooms we see sold in the stores. But there are so many different kinds that are be locally sourced. Fresh mushrooms should be eaten within a few days because they begin deteriorating very fast. Mushrooms can be frozen for later use (just fry in butter, cool and place in freezer) or dehydrate and reconstitute later.
I have taken baby steps into wild mushroom harvesting and I know very little about the fungi. The vendors that sell mushrooms are very knowledgeable about their product. They can recommend various cooking ideas. Each kind of mushroom has a different, delicate taste. I can also attest that they taste better than any package that has sat on a store shelf after a long transport.
The easiest way to find fresh mushrooms that have been sustainably harvested is by visiting the Hodag Farmers' Market.
The market is held at Pioneer Park from 8 a.m. to 1 p.m.
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