11/08/2026
Today’s home cooked brunch was so sweet 👌 With the wrap on the 2026 Farmers’ Markets season we were able to enjoy a slower than usual Sunday morning. We slept in, enjoyed the warm sunshine, cool air, and ate delicious foraged mushroom omelettes. We used the last of the coral tooth, lobsters, and chanterelles and mixed them with butter, white w**e, shiitake powder, and old bay to bring out the seafood flavors. We added some full cream, mixed in spinach from Parenthetical Farms and tomatoes from Barr Starr Family Farms. Fluffy eggs and melted feta cheese made this one of the best restaurant quality home cooked meals you could get 👌 We had a blast working the markets this year and meeting all of you funghi lovers. We really grateful for the pause and time for restoration that fall/winter brings us. We hope you stop by the shop to get your fresh mushrooms or a hot mushroom tea. 🍄🍄🟫🫶