Sat., Sept. 24, 2010 Shiitake Bonanza

Hurrah!!

Mushrooms are the event of this market for us. Our second harvest is here. We may even have some for fresh specimens for sale.

Pictures of three of the breads are no where to be found on my computer. They must be in there somewhere, but, the multi-grain, the seedy twisted sticks and the foccacia are also on the menu. This week the Italian style bread is a mushroom flavor. Shiitake mushrooms abound in this soft bread, along with onions and cheese.

Soft, tender, savory
This bread is soooo good. The sharpness of the asiago cheese contrasts beautifully with the sweetness of the roasted onions.

Every three weeks this bread comes to the market. For some people, this is the favorite. They all know it will be here and some even stock up! Greek kalamata olives and garden fresh rosemary fill the dough and release an amazing aroma. The uses are many; toasted, sandwiches, dipped in olive oil, grilled, slathered with butter or cheese . . .

Pretty darn close to the San Francisco variety (but we have Hillsborough starter). This white sourdough bread with it's crispy, chewy crust is an all time favorite.

The healthy bread
Composed of 100% whole grain, it also has the benefit of natural yeast which breaks down the parts of the grain which are not digestible. You get all the healthy goodness.

Here are these shiitake mushrooms atop roasted onions and cheese/

the number one all time favorite flavor combination for six years - it's not only pretty it tastes great - perfect for a snack or lunch.

Zesty black beans seasoned with cumin, celery, onion, spinach and cheddar cheese surrounded by a flaky pastry crust is a winning filling for this healthy treat.

More mushrooms!
Perfect for breakfast, lunch, or dinner, the tart. Filled with our fresh picked shiitakes, balsamic flavored onions, and cheese; these are delicious. Eat them with your cup of coffee or add a soup and salad.

APPLES & PEARS
This past weekend we were in Virginia, and it is apple season. Resisting the urge to pick apples was impossible.
Apple tarts this week! The fresh apples will be surrounded by a hand made caramel for a winning fall flavor combination.  Also, pear tarts will be available - fig tarts if we find enough to harvest.  They are running low.

Also, apple scones feature as a new addition to the market. After peeling and slicing, some went into the dehydrator. They will be chopped and added to the scones, along with a bit of cheddar cheese - kind of puts me in the mood for a pie!

Last, but not least, the favorite scone - lemon blueberry; made with local blueberries, picked by us and frozen for baking.