What’s On at the Saturday Farmers Market in March
Hear the roar of the mighty Lion's Mane mushroom!
Published on March 04, 2020
Ingredient of the Month: Mushrooms
Ever heard of Lion’s Mane? Chanterelles? One of our favourite things at the Saturday Farmers Market this time of year are mushrooms – special because there are so many unique varieties that farmers grow beyond what you find at most grocery stores. Dynamic in their flavour, colour and texture, you are bound to be inspired.
Chatting with Fresh and Tasty Mushrooms
We chatted with Sean and Shannon of Fresh and Tasty Mushrooms, to tell us a bit more about their mushroom farming practices and these amazing organisms.
Fresh and Tasty Mushrooms, from Amaranth, ON, has been a vendor at the Saturday Farmers Market since 2014. In their opinion, the best part about the market is the variety of produce and the ability to speak to other farmers about how they grow and produce.
Their personal favourite to eat and grow is Lion's Mane. It has a different texture from most others, almost between a scallop and dark chicken meat. It soaks up flavour really well and has some great health benefits. Another favourite is golden chanterelles, which grow wild and are sourced and sold by Fresh and Tasty Mushrooms when they're in season.
Sean's grandparents starting farming the land they’re on in 1973 and it's been in almost constant production since then. In 1997, he started growing shiitake mushrooms and have been gradually expanding since then. Currently they grow around 11 types of mushrooms over the year, along with beekeeping, field produce, and experimenting with new mushroom varieties.
Fun fact: not all mushrooms are grown using manure! The mushrooms Sean and Shannon grow are naturally grown on hardwood. When they are finished growing, they compost the hardwood and add it back into the garden. It adds valuable nutrients and allows them to use a "waste product" to build up organic material in the soil.
Mushrooms are also a good source of Protein, Thiamin, Vitamin B6, Folate, Iron, Magnesium, Zinc and Manganese, and a very good source of Dietary Fiber, Riboflavin, Niacin, Pantothenic Acid, Phosphorus, Potassium and Copper.
Recipe: Vegetarian "Crab" Cakes
- 1/2 pound (2 pints) Lion's Mane mushroom
- 2 tbs Extra Virgin Olive Oil
- 2 cloves garlic
- 2 tbs Greek yogurt
- 1 tsp soy sauce
- 1 cup organic bread crumbs
- 1/4 cup diced onion
- 1 egg
- splash of white or red wine vinegar
- 2-3 tbs fresh chopped parsley
- 1 tsp smoked paprika
- lemon juice from 1/4 lemon
- 3-4 tbs coconut oil (or alternative) for cooking the cakes
- Salt and pepper to taste
Make this recipe vegan by substituting the egg with a "flax" egg and the Greek yogurt with vegannaise.
- Dice Lion's Mane mushroom into large pieces. Toss in olive oil and roast in oven, with garlic at 350 degrees for 30-40 mins. Turn halfway through. The mushroom will shrink substantially as the water cooks out.
- When ready, put mushroom and garlic mixture in food processor and pulse 4-5 times until mix is broken down in smaller chunks.
- In a separate bowl mix together the egg, soy sauce, Greek yogurt, lemon, chopped parsley, salt and pepper. Use a whisk to evenly mix the wet ingredients. Add breadcrumbs, onions and pulsed mushroom mixture.
- Use an ice cream scoop or tablespoon (depending on the desired size of the crab cakes) to measure equal portions of crab cakes. With your hands, form into cakes.
- Heat coconut oil in non-stick pan on medium heat and fry until lightly browned on both sides.
- Finish with a touch of sea salt
- For remoulade: Using a whisk, mix yogurt, mustard, paprika, lemon juice and salt and pepper.
Photo and recipe from Mindful Glutton
Next month at the Saturday Farmers Market we'll be featuring maple products for Ontario Maple Week! Come on down to the Brick Works on April 4th, where we'll be getting sticky with mapley activities.