04/29/2026
These days, using all local ingredients is a lot easier than you think. One of the perks of being a farmer is trading produce and products with other farmers. I didn’t have much time to come up with a meal plan and just cooked up what was in the fridge. Using our Lion’s Mane and Chestnut mushrooms, I wanted to experiment with dry roasting the mushrooms in a hot pan then removed them after a few minutes to a mixing bowl where I drenched the roasted mushrooms in a marinade using and our shiitake powder. I added veggie broth, white wine, soy sauce, and a little fish sauce to hydrate the mushrooms then added them back in the pan to cook for about 10 minutes. The Lion’s mane was juicy and succulent where the chestnut was crunchy and earthy. I added to the mix, Bar Starr Family farms purple asparagus and spinach which really complimented the mushrooms flavor and texture. There’s so much to explore with locally grown and produced products. You can get all of these ingredients at the but try seeking local items wherever you can. Hope to see you out there.