Meet Your Mushroom (Farmer)

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Bulich Mushroom FarmWe are blessed with a great location in Athens, Greene County, New York, right in the middle of all this incredible Hudson Valley farming in Columbia and Dutchess, the Adirondacks, the Black Dirt region in Orange, and the who-knew-you-could-grow-this-here Adirondack Mountains. We’re luckier still to be right around the corner from Bulich Mushroom Farm in Catskill, NY. The only cultivated mushroom farm in the state, the Bulich family has 700 acres dedicated to cremini (think pizza topping), button, oyster, shiitake, and portobello mushrooms. This week we’re giving you a helping of portobellos, the “prime rib” of veggies. The Buliches have been at this for about 70 years, so you can expect high quality, organically grown, top of the line fungus! Because they’re expert farmers, they keep two crops growing at a time and harvest every day.

Treat these ‘shrooms like a fine steak when you prepare. We like to rub with olive oil and balsamic vinegar and sauté. If you’ve got your grill out in February, these are fantastic on the grill. We also love to stuff them! Load up with marinara, cheese, and basil for a hearty vegetarian meal.


This Week’s Field Goods Favorite
Portobello Mushrooms

portobello mushroomThe Portobello is the prime rib of the vegetable world! Tastes fabulous grilled—brush with olive oil, add garlic or soy sauce if you like, then grill for about 3-5 minutes on each side. Can also be eaten raw.

Grilled Portobello Mushrooms Stuffed with Leeks & Spinach
Pan-Seared Portobello Mushrooms
Sautéed Portobello with Balsamic and Butter Sauce
Ziti with Portobello Mushrooms

Little Tomato, Big Flavor

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These frozen cherry tomatoes give great texture to sauce. Think canned tomatoes when you grab this bag out of the freezer. Unlike the frozen tomato puree (which is a perfect base for pizza sauce, chili and tomato soup) cherry tomatoes still have their shape which can give you a quick but hearty tomato sauce. Of course, add cherry tomatoes whole or chopped in to your other sauces, soups and chilis for more dimension!

Fast, tastes fresh tomato sauce:
In a medium pot over medium-high heat, pour in 3 tbs olive oil. Add a chopped onion and cook until lightly browned, about 5 minutes. Add 3 cloves chopped garlic and season with salt and pepper, to taste. Give it a stir and cook for another minute. Add the tomatoes, a pinch of sugar, and 2 tbs of basil. Reduce the heat a bit and simmer for 10 to 15 minutes. If you grab the pasta this week, you’ve got dinner in less than a half an hour! A dream dinner after a busy day.


This Week’s Field Goods Favorite
Frozen Cherry Tomatoes

Frozen cherry tomatoes should be thawed and treated as you would a canned tomato, rather than as a fresh tomato. Thaw in the fridge for a few hours,then fold into pasta or toss with a little olive oil and some basil & bake (at around 400 degrees).

Oven-roasted Creamy Cherry Tomato Sauce
Roasted Tomato Soup
Brown Rice, Tomatoes and Basil

Celeriac Can Do Anything

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butternut mashCeleriac (sah-lair-e-ack) or celery root is high octane celery flavor. This root vegetable can be used in a ton of ways and hold up to all kinds of preparation: Flavorful and not mushy in soup, crisp and vibrant sliced fresh, whipped and dolloped on top of a filet of fish, it goes on.

How to prepare: We know this root veggie isn’t exactly…inviting, but trust us, celeriac is well worth the dirt! While we’re normally more on team scrub than team peel, this is definitely a peel scenario. In fact, it may be easiest to use a knife and slice off the tough outer layer. You’ll be struck by the green flesh and a whiff of that fresh celery scent. We like to slice and add to soups, mash or whip for a new side dish, chop into matchsticks to throw on salad, and even use a mandoline to make chips!

Believe it or not, the most common way to prepare celeriac is in a remoulade. In a large bowl, mix 7 tbs mayonnaise, 2 tbs mustard, and the juice of one lemon together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce. Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. This remoulade is perfect to serve on crab cakes or fish, with fried or baked chicken – heck, the Brits eat it on toast!

This Week’s Field Goods Favorite
A turnip-rutabaga kind of veggie. It is time for our annual Macomber mash-up! Each year we get a few thousand pounds of these babies from Richard and Ethan Ball at Schoharie Valley Farm. They are the only farm around these parts that have them. They’re sweet enough to eat raw and are a very good source of dietary fiber, Vitamin C, and Manganese. Try shaving into thin disks and lightly layering with olive oil, lemon juice and salt & pepper.

Macomber Soup
Macomber Hash
Creamed Macombers
Macomber Veloute