Mushrooms & Fava beans from farmers' market
Fresh fava beans (this is not all of them)
Yellow mushrooms, related to oyster mushrooms, but different flavor.
I bought these Sunday afternoon at the Mar Vista farmers' market close to my house, but I have not cooked them yet. I will do a simple prep for the fava beans, since I do not have that many, but I'm not sure what to do with the mushrooms. I have quite a bit, and I think I will saute half of them and then maybe cook with other half with something else. I do not like them raw, and they are too delicate to grill.
What is your favorite way to cook these mushrooms?
I also bought fresh-caught Ahi tuna (from the California coast), and I cooked that the same day. They had a good selection of fish this week, but it's unpredictable. I marinated the tuna briefly in soy sauce, wasabi, ginger, and garlic, and that gave it a nice flavor. It was so thick (3") that I had to butterfly it, and I grilled it on high heat for 3-4 minutes per side.
In addition, I bought raspberries, parsley, lettuce, tangelos (a tangerine/Mandarin orange mix), goat milk feta, and pistachios. I wanted to buy some fresh tofu, but that stand was very busy, and I forgot to go back to it.
Spring is definitely here, even though the weather now is colder than it was last winter.
Lars
Princess Kelly epiphyllum, blooming now.
Comments (8)
11 years ago
11 years agoRelated Discussions
Bean Blossom Farmer's Market
Comments (7)I think it's a great idea for you folks to use the site. However, keep in mind a couple of things. 1) Tourist traffic will not be a big buying market. People are not going to want to buy a great plant or wonderful produce only to put it in the trunk of their car to ruin while they are shopping or frolicking in the Nashville area. The only time you might get good tourist traffic is in the fall with pumpkins, gourds, etc. 2) If I were you, I might consider trying TWO days, if it's feasible. Bloomington has such a huge and well-attended market on Saturday mornings. Serious buyers travel from surrounding counties to buy there. So, if you could, maybe try Friday evenings to catch folks going home or BEFORE they head for Bloomington. Wish I were closer, I'd seriously consider joining your effort (I'm in SW Montgomery Co.)! Good luck and let us know how it goes! DD...See MoreHelp! How to fix fresh fava beans?
Comments (4)Personally, I like to use them to make falafel (see link below). They are a bit of a pain because you have to peel each individual bean, but they make the best falafel ever! If I stew them, I often add tomato, onion, garlic, ginger, and some Indian spices to make a curry. Lars Here is a link that might be useful: Lars' falafel recipe...See MoreFava Beans.......eh?
Comments (7)Well, I somehow doubt that fava beans are big in Laos, so perhaps they are just not familiar with the proper way to grow or harvest them. Or maybe it's a soil/water thing. I will try them again some day from another source. I've noticed that while their strawberries are truly exceptional, and they have offered a number of different greens that have been terrific, their new onions are on the tough side. Sugar snap peas were wonderful, snow peas not all that great. I did notice they put in a lot more tomatoes this year than last. They were great, and apparently sold out quickly. I bought out their beefsteaks several times because I can't grow those, and I love them....See Moreopinions? soup at the farmers' market?
Comments (24)Thank you everyone - especially you, lindac! I really had not considered having hot samples from a crock pot, but that might be the ticket to selling out! I do want to emphasize low fat and low sodium in at least one offering. Around here I think something homestyle and recognizable would be best. I can at least try it one or two market days before we close for the season. I'm thinking beef barley, vegetable burger, Italian Wedding Soup (w/ turkey meatballs), ham and bean, and maybe, butternut squash, mushroom barley, and potato - offering two selections each Saturday. Our markets here state that if you grow it or make it yourself, you can sell it at a farmers' market, labeled with your name and phone number. If the vendors I mentioned can sell chicken salad, quiches, and Brunswick Stew, then I think I can sell soup - offer free small samples and sell frozen or chilled out of a cooler. I'll report back if I try this! Thanks for your support! Teresa...See More
11 years ago- 11 years ago
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The mushrooms came out very tasty - I sauteed them with onion and garlic and then added a velouté sauce plus some twisty egg noodles and Parmesan cheese. The only issue was that parts of the stem were very tough, and so next time I will make sure to remove any woody stem parts. All of the mushrooms in the photo were growing on one stem.
I recently added four double outlets to the back yard, including one for the central fountain, and I also had an LED flood light installed on the wall to light the central fountain and much of the back yard. This way I can pick herbs after dark. The two fountains are on the same switch, and there is a separate switch for the flood light, but the other outlets are not on switches. The lights at the pergola are on a switch with remote control, and so their outlet did not need a switch, but I have another outlet in the middle of the back of the back yard, and we have not decided what to do with that yet. Yesterday, Bernard built a stone slab shelf for some of the orchid cactus, but we need more shelves, as the epiphyllum we have are growing pretty fast now and are taking up more space. Here is their old location:
Bernard has cleaned up this path area, and we moved four of the epiphyllum to other locations. They do not like full sun, and so I have to find partial shade for them, which is not easy in my yard.
Lars
11 years ago- 11 years ago
Lars/J. Robert ScottOriginal Author