March is a quiet month on the farm as we take a break from harvesting, but coming up soon you can expect some of our own veggies, as well as mushrooms from Fat Moon! This year we are offering an earlier Spring Mushroom CSA from April 4th to May 23rd to complement our early season high tunnel greens! Pick-ups will be on Fridays from 11am-6pm at the same time as spring online pre-order pick-ups for available high tunnel greens, flowers, seedlings, and asparagus (the asparagus harvest usually begins the week of May 9th).
Fat Moon mushrooms are grown in Westford, MA and will be delivered on Thursday afternoons, so they will be fresh for Friday pick-up and will keep well throughout the weekend. For storage, Fat Moon recommends keeping your mushrooms in the paper bag in the refrigerator for the perfect balance of humidity and fresh air.
The 8-week Spring Mushroom CSA includes one pound of Fat Moon’s fresh organic mushrooms each week. Over the course of the season, expect to get a taste of varieties like Shiitake, Chestnut, Lion's Mane, Pioppino, various Oyster mushrooms (blue, brown, black pearl, yellow), and more! Detailed descriptions about the mushroom varieties are available here. See below for a couple of mushrooms recipes from Fat Moon that recently caught our eye!
To sign up for the Spring Mushroom CSA
(as well as Vegetable CSA, Barrett’s Bucks, and PYO Flowers) visit:
https://www.barrettsmillfarm.com/online-store
Fat Moon Farm Herbed Quiche
by Chef Kelcy Scolnick https://fatmoonmushrooms.com/blogs/news/fat-moon-farm-herbed-quiche
INGREDIENTS
Crust
1 Stick Unsalted Butter, cubed and cold
1 Cup All-Purpose Flour
1/4 Cup Whole Wheat Flour
1/2 t Salt
1 t Chopped Rosemary
2T Ice-Cold Water
Quiche
12oz Fat Moon Mushrooms cleaned and stems trimmed, cut into 1 inch pieces
1/2 lb Asparagus cut into 1 inch pieces
1 Onion, sliced thin
1T Butter
1T Olive Oil
1T Sage Chiffonade
6 Large Eggs
1/4 Cup Heavy Cream
6oz Gruyere (or cheese of choice), shredded
½ Teaspoon Salt
½ Teaspoon Fresh Cracked Black Pepper
DIRECTIONS
Crust
Combine both flours, salt, and rosemary in a bowl and stir together.
Add the butter into the mix and using your hands or a pastry cutter, cut butter into flour until it resembles sand and no piece of butter is larger than a pea.
Mix in water 1 T at a time until a dough comes together.
Kneed a few times by hand to get dough into a ball and then wrap with plastic and place in the fridge for 1 hour to rest, or overnight.
Quiche
When it’s time to make the quiche, roll out the crust and place into your pie dish.
Use a fork to poke a few holes in the crust and then place in the fridge to chill as you prep the vegetables.
Preheat oven to 400 degrees.
Melt butter in a pan and add the onions and a pinch of salt. Sauté over medium/low heat until onions are caramelized, about 15-20 minutes.
Place mushrooms and asparagus on a sheet pan, drizzle with olive oil and then sprinkle with salt and pepper. Roast in 400 degree oven for 7 minutes. Lower oven temperature to 375 degrees.
Combine eggs, cream, half the shredded cheese, sage, salt, and pepper in a bowl and whisk well to combine.
Take the crust out of the fridge and build your quiche! Place the remaining half of the cheese on the bottom followed by the onions, mushrooms, and asparagus.
Bake for 35-45 minutes or until it has just the slightest wobble in the center. Remove from the oven, let cool, and enjoy!
Creamy Mushroom and Spinach Pasta
by Cortney DiGiovanni https://fatmoonmushrooms.com/blogs/news/creamy-mushroom-and-spinach-pasta-by-wellthywithcortney-on-ig
INGREDIENTS
1 box of Spinach Pasta
2-3 cups Fat Moon Mushrooms, chopped
2 Cups Baby Spinach
1 Head Broccoli
2-3 Cloves of Garlic
1-2 Tablespoons of Butter
Milk (Dairy or Plant Based)
2-4 Tablespoons Nutritional Yeast
DIRECTIONS
Roast broccoli in the oven at 400°F for about 10 minutes.
Sauté mushrooms on medium heat with a little water (1 tbs) to sweat them out. Add your garlic and spinach. Sauté for 1-2 minutes or until spinach is wilted down.
Add butter.
Season with garlic, salt, pepper, and a little parsley. Add chili powder for a kick!
Cook your fresh pasta. This only takes about 2-3 minutes. Drain and set aside.
Mix in broccoli to the sauté pan.
Add your pasta, turn off the heat, and add milk and nutritional yeast. Now you're ready to eat!