Yes, this is the Berkeley Polypore that was pictured in my last post. In Mushrooms of West Virginia, Roody rated it as “edible when young, later the flesh becomes bitter and fibrous”. So, what do you do with a 6 1/2 pounder? I gave mine to Rebecca and Daniel who operate the Tootsie Truck – best food truck in town. Always exploring and stretching. She called me yesterday and raved over the fabulous stock they created with it, and they will use it with a “noodle cup” Saturday at the Knoxville Market Square Farmers Market. I plan to get my sample cup. If you want to experience what this very large and often ignored (by foodies) mushroom can do, come on down Saturday. While you’re there, stop by my booth #139 and tell me what you think.
Rebecca also made a donation to the Free Medical Clinic of Oak Ridge in our name (the Celebrity Dance Contest) without me asking. Thank you Tootsie Truck!!
Also, thanks to my readers who have donated. You’ll get one of my “thank you” mushroom cards after the contest is over and I have all the addresses. I think we are leading with over $1,500 !!!! One more week.
Still waiting for the mushrooms. Found some old oysters, but that’s it. But fortunately there’s other food excitement.
I got my first CSA (Community Supported Agriculture) box Saturday from Spring Creek Farm located in Elk Valley. I consider Adam and Shelby friends. Ellen and I love their place. We went up there a few weeks ago, and they had a very cute new Belted Galloway calf as well as piglets and lambs. Our box had fresh arugula, sorrel, spinach, mixed lettuce, head lettuce, large bunch of dill, and mustard greens. I made a giant salad (arugula, prosciutto, roasted parsnip and cured egg yolks to go along with lamb shanks that I also got from Adam and then braised. Yummy.
Fresh local strawberries are in, and we’re loving them. Today, I made a two layer sponge cake with macerated strawberries and whipped cream. It was my first ever sponge cake, but it turned out fine. It was a recipe and techniques out of Cooks Illustrated (we subscribe). You can view a video on www.CooksIllustrated.com/june16.
Hopefully, black trumpets and chanterelles aren’t far off.
Here is a simple use for two of the ramp products I mentioned in my last post. I imagine any mushroomer knows that eggs are the perfect conduit the first time you eat a new species. Well, why not use an egg’s firmness and neutrality to extend the flavor of other foods in short supply – such as ramps.
After hard-boiling the eggs and halving them, I simply mixed the yolks with mayo and sour cream until I got the proper consistency. Then I stirred in ramp kimchi that I had chopped very fine, and a smidgen of salt. After that, I built the eggs and sprinkled ramp power (instead of paprika) on top. Works great and is simple. Plus, it’s easy to control the heat to one’s personal taste.
On a related note, I put up six raw egg yolks to cure in salt and sugar (recipe from Broad Fork). Consequently, I had six egg whites left over. I plan to fry them thin (like a tortilla) in a non stick pan, spread out the leftover deviled egg mixture, and then roll the egg white like an enchilada.
Cooking is a LOT more fun since I have the cataracts off both eyes now.