Nestled in the western foothills of the Catskill Mountains, Township Valley is a small, sustainable farm that grows a variety of gourmet mushrooms which they sell to restaurants and discerning shoppers at farmers markets. Their mushrooms (blue oyster, yellow oyster, shiitake) are all certified organic.
A little bird must have told Bon Appetit they were coming, because the magazine just published this terrific roundup of interesting mushroom recipes that go way beyond mushroom omelets. Sign me up for the ricotta kale and mushroom toast. And the quinoa mushroom burger which, I hope, will save me from those ho-hum freezer section veggie burgers at home.
Please give them a warm welcome!
Mariachi Mexico will be whipping up some carnitas tacos this weekend. So save some room.
Kontoulis Olive Oil is here this week and won’t be back until September so please plan your purchases – oil, olives, tapenade and her popular bars of soap – accordingly.
Neversink Spirits is also slated for Saturday. Their floral gin is so lovely on its own, I hesitate to suggest any intense mixes. But this gin spritz manages boozy and delicate at the same time. The cucumber makes it extra refreshing. Add a sprig of lavender from Madura for some floral flair.
See you at the Market!
Pascale Le Draoulec
food writer/ farmer’s market director
author: “American Pie:Slices of Life (and Pie) from America’s Back Roads” (HarperCollins)