We 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
The 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.