Project mush mush hasn't been as active as I would like it to be. Mostly because I procrastinate when I can. I have been making cardboard spawn and have quite a few pounds of it, maybe 50lbs or more so really all I have to do is pasteurize some straw and inoculate it with the cardboard spawn. Simple right, however I still don't like the idea of using so much fossil fuel to heat up and pasteurize the straw plus I'm likely to burn myself and it costs more money for propane and I'm poor. Therefore I was excited when I heard about cold pastuerization. Takes longer but doesn't require heat. You simply submerge straw in water for 4-12 days drain and inoculate. Pretty sweet eh. The combination of cardboard spawn and cold pasteurization puts mushroom cultivation into the hands of anyone. So next week on my vacation I'm going to inoculate some cold pasteurized straw with carboard spawn. I'm almost more than confident this low tech sustainable method will work because guess who had some mushrooms fruit off cardboard in buckets over monsoon Tuesday? That's right, this guy. 0.34 lbs. I got mushrooms to fruit off of old cardboard. Pretty neat eh!!
Please forgive any spelling or grammar mistakes. I'm using my phone to make this blog post and can't spell check :p
So, this is why I love our members! I sent out a notice Sunday morning about the egg shortage in the CSA. I didn't get a single upset email back. This is what I DID get:
"Thanks Teri. This is part of what we signed up for with a CSA - that we would get a 'share' of the crop, not a guaranteed number every week. I have a suggestion - to keep members from grumbling - next time you have an abundance of eggs, include a few extra. That will reinforce the idea of a 'share' rather than a quantity.
We're loving everything - thanks again."
Sounds fine! :)"
"Thanks for letting us know!I'll curb our egg usage slightly. Down to only half a doz to last until Tues!! Mmmmmmm eggs!"
"Hi Teri, we currently have enough eggs for the next week or so, so feel free to distribute our 1/2 among other shares for this coming week (if that's helpful).
"No problem! Thanks for the heads up :-) We all share in the wealth & shortages so absolutely no hard feelings here."
If it helps you out at all, I don't mind giving up my share for the weeks that you are impacted.
I don't need anything extra or a reduction in fees. We all get more than our dollar value this time of year."
"If it helps at all you can give our egg shares for the next two weeks to other CSA members."
YOU GUYS ROCK!! Thanks for being great.
Last evening I was wishing for corn chowder like you get in a diner; slightly sweet, thick broth, and full of corn and potatoes. Luckily the recipe i choose to use came out exactly like that. It comes from Cooks Illustrated who are interested in the science of why recipes work and what make the 'best' of something. Usually their recipes are a bit more involved, and grating the corn may seem like that, but it really does make a beautiful consistency. I added some celery I had left over from another weeks share, and it was delicious. I halved the recipe and we had it with a tomato and cucumber salad, and I had enough for lunch the next day.
Fresh Corn Chowder
This fresh-tasting chowder- which some may call a soup- uses grated corn as a thickener.
10 ears fresh corn
3 onces salt pork (or just fry your onions in bacon fat like i did :)
1 tbsp butter
1 large onion
2 cloves garlic
3 tbsp unbleached white flour
3 cups chicken stock
2 med potatoes, cut into small cubes
1 tsp fresh thyme (or 1/4 tsp dried)
2 cups whole milk
1 cup heavy cream
2 tbsp minced fresh parsley
salt and pepper to taste
1.Stand corn on end, cut kernels off 4 cobs of corn, set aside. Now following picture below, grate kernels from the remaining 6 cobs, set in a separate bowl.
2.Saute salt pork in a large heavy-bottomed pot over med-high heat, turning with tongs and pressing down on pieces to render fat, until cubes are crisp and golden brown, about 10 minutes. Or from your bacon fat stash, put a tablespoon in the pot. Reduce heat to low, stir in the butter and onions, cover pot, and cook until softened, about 12 minutes. Remove salt pork and reserve. Add garlic and saute until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, about 2 minutes. Whisking constantly, gradually add stock. Add potatoes, thyme, milk, grated corn and pulp, and reserved salt pork (if using); bring to a boil. Reduce heat to med-low and simmer until potatoes are almost tender, 8-10 minutes. Add reserved corn kernels and heavy cream and return to simmer; simmer until corn kernels are tender yet still slightly crunchy, about 5 minutes longer. Discard salt pork. Stir in parsley, salt, and pepper to taste and serve immediately.
It appears to be a rather unpredictable afternoon ahead. Right now it is raining and thundering and that is what is forecast for the rest of this day. SO.....
We are going to cancel today's farm frolic and reschedule for a day when it is just a whole lot easier to be outside.
Power is flickering better send now:)