Friday, May 21, 2010

Farmer's Market: The New Pharmacy?

I guess it's hard to do it all. Broccoli and mushroom growing being part of it. We've got diversity in the garden, don't get me wrong, but broccoli just didn't make it into the ground this spring. Nor did we inoculate logs with spores. Fortunately someone else did. Yes, there are others out there to pick up the slack, thank goodness. I found them at farmer's market, standing behind tables piled high with goodies, juggling multiple costumers while simultaneously exchanging $20's for dollar bills, answering questions of all sorts (with a smile I might add), and somehow noticing you needed an extra box for all the stuff you're toting around. Where did this group of classy individuals come from?
The fields! The diligently tended fields where a portion of this evening's dinner was grown. I am starting to think that good soil is the bloodline of a strong community, and those tending it, the heartbeat. Hippocrates, the father of medicine notoriously said, "Let food be thy medicine and medicine be thy food." Thanks to these hard working individuals, medicine has never been so easy to swallow!

Angel Hair with Broccoli, Spinach, Lion's Mane Mushrooms and Jersey Milk Bechamel:
*1/2 pkg angle hair pasta
*3 cups fresh broccoli, chopped
*3 cups fresh spinach
*1 small sweet onion, sliced
*1 large lion's mane mushroom, sliced
*3 cloves garlic, minced
*2 Tbsp. high quality unsalted butter
*sea salt and pepper

Fill a large pot 3/4 full with salted water. Bring to a boil. Add angel hair. Cook until tender. Strain and rinse with cold water to keep from cooking additionally.
Saute the onion and garlic in butter. Add mushrooms. Season with salt and pepper. Cook until browned. Remove from pan and set aside in a small bowl. Add broccoli and a splash of water. Season. Once broccoli becomes slightly tender, add spinach to wilt. Remove from heat and combine with mushroom mixture.

*1 1/2 Tbsp. butter
*1 Tbsp flour
*1 cup jersey milk
*pinch ground nutmeg
*pinch sea salt and pepper

In a small saucepan melt the butter over medium heat. Add the flour and whisk into a paste. Allow to slightly brown. Pour in the milk. Add nutmeg, sea salt and pepper. Whisk continuously until milk thickens to a nice sauce consistency. Remove from heat. Gently fold in the angel hair until sauce is evenly distributed.
Place pasta on a plate, followed by the broccoli, spinach and mushroom mixture.

Thanks to Carol of Myco-Gardens for the incredible lion's mane, and all the folks at Flying Cloud farm for the fresh broccoli!

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