Sunshine after rain at Herb n Oyster mushrooms

August leaves us with a hot and sweaty hug just the way my Great Aunt Ugly used to say goodbye when I was too dutiful a kid to hide from her. Aunt Ugly resembled a female version of Quasimodo (Google the reference kids) but hadn’t his endearing qualities, so her visits were an ordeal.  Now that I’m grown up and know that giant hairy moles aren’t contagious , I wish I’d been nicer.  I recall her with regret every time I see one of those waddling little bulldogs that have become so popular lately.

First admire and then eat!

Looks do count.  Ponder these wonderful mushrooms from Herb n Oyster for a moment.  Have you tried them yet?  Definitely not your mother’s prissy little button fungi.  Terrific grilled–recipe below– and as long as you’re trying new things for the last holiday weekend of the summer, stop by Hawk’s Hill Ranch for elk steaks, Pecatonica Valley for sausage and check Jordandal’s Facebook fan page for their weekly web special.

the barbecue elk sticks are very popular

Nearly every veggie that you could want for the grill is in season now.  There’s an overflowing cornucopia at Jen Ehr, Flyte Family Farm, Blue Moon Community Farm, Natalie’s Greenhouse, Prairie Farm Produce, Primrose Community Farm, and Countyline produce.  Ka Vang, next to Tomato Mountain–excellent salsa there–has nearly 25 feet of vegetables to choose from.  The weather turns cooler after this last heat wave; time to do some preserving of summer bounty. (Primrose and Blue Moon have recently added beautiful photo albums to their Facebook pages; you can visit without a Facebook account. )

Door County Fruit has 10 pound buckets of frozen cherries available for pre-order.  Just let Linda know that you want one and pick up the next week.  (She may have a few extra at the stand, but you’re rolling the dice on that.)  The cherries are pitted and at two dollars a pound, a true bargain. No one else is going to pit your cherries for 2 dollars a pound. Imagine how smug you’ll feel with that in your freezer….and what scrumptious Christmas cooking you can do.

Meanwhile, Door County still has peaches and apricots, Phia Vang has raspberries, a few quarts of strawberries (and asparagus!) are still at Pa Vang’s and Flyte Family Farm has some blueberries.  But don’t dawdle!

Live deliberately

WCM is the perfect busy foody’s market, easy parking and shopping, but these late summer mornings call for slowing down and noticing the season.  Pause at one of the picnic tables on the west end of the market, have brunch, bring your book club.

Making a Meal of the Issues?

NPR ’s story about kitchen science will provide you will something interesting to talk about while waiting for elevators.

Here’s a story about another attack on kid beverage stands…green tea this time.  We could start a scrapbook of these cases at this point. (In fact, there’s a link in the article to just such a list)

Here’s the link to our own Facebook fan page which has lots of interesting conversation going on with other local foodies.  Please like the page and join in the gossip!  All fan pages are public; you don’t need a FB account to view them.

Recipes!

Grilled Oyster Mushrooms

Ingredients

• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 2 teaspoons red-wine vinegar
• 6 tablespoons olive oil
• 2 lb large oyster mushrooms, stems trimmed
• 1/2 teaspoon coarse sea salt (preferably Sicilian)

• Special equipment: a perforated grill sheet

Method:

Whisk together juices, vinegar, and oil in a large bowl. Toss mushrooms with vinaigrette and marinate 15 minutes. Transfer mushrooms to another bowl with tongs, reserving vinaigrette.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Grill mushrooms in 3 batches on oiled grill sheet set on grill rack, with grill covered only if using gas grill, turning frequently, until golden brown, about 5 minutes per batch. Transfer to vinaigrette as grilled, then toss with sea salt.

Cooks’ notes: •If your sea salt is very granular and pebblelike, crush it using the flat side of a large heavy knife or the bottom of a heavy skillet. •If you’re unable to grill outdoors, mushrooms can be grilled in batches in a lightly oiled well-seasoned ridged grill pan over moderately high heat, turning frequently, about 5 minutes per batch.

(From Epicurious)

Neapolitan Bread Salad (from Maryann Esposito, Ciao Italia!)

ingredients:

1 1/2 cups or more red wine vinegar
3 cups toasted whole wheat bread cubes
2/3 cup extra virgin olive oil
2 tablespoons capers
1/2 cup chopped oil cured black olives
1/4 cup minced parsley
1 small red onion, diced
1 cup cherry tomatoes cut in half
1/2 cup chopped celery
Salt to taste
Grinding black pepper
1/2 cup chopped basil

Method:

Pour the vinegar into a bowl and dip the bread cubes quickly in it. Transfer the bread cubes to a salad bowl.

Add the oil, capers, olives, parsley, onion, tomatoes, celery and salt and pepper. Toss to combine well.

Allow to marinate covered at room temperature for several hours before serving. Toss the salad with the basil and serve.

This recipe is featured on show 2005 – All About Basil.

Web Extras!

NPR’s Kitchen Window talks green tomatoes with unusual recipes.

Simply Recipes blog with a yummy mushroom risotto.

Heather Bullard’s gorgeous design blog on baking little pies in mason jars.  (Of course we would never used cracked jars.  ‘Nuff said)

Dinner Tonight blog with an easy tofu, mushroom/spinach recipe especially for people with a fear of tofu problem.