Phoenixville Farmers' Market Welcomes
OLEY VALLEY MUSHROOMS
to the
March 28th Winter Market!!!!
 
We are very excited to welcome Joe and Angela Evans, of Oley Valley Mushrooms,  to the Phoenixville Farmers' Market this coming Saturday, March 28th, from 10 to 11 am!  Angela and Joe have been growing mushrooms sustainably for 9 years They are chemical free, use natural supplements,and organic straw.  Their Shiitake, and Oyster have been the best in PA  at the PA farm show for the last 3 years, and this year their Trumps also won.  Take a look at the photos below to see their beautiful mushrooms, and be sure to stop by their stand on Saturday.  They are bringing  oyster, shiitake, trumps, crimini, and portabella on Saturday. Mushrooms will be available on a first-come, first-served basis.  Angela and Joe plan to join us during the 2009 season!
Oley Valley Prizewinners at the 2009 PA Farm Show!
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Joe and Angela Evans
Oley Valley Mushroom
14 Ridgewood Lane
Oley, PA 19547
610-987-9849
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Here is the  house where the delectable mushrooms are grown
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Shiitakes growing happily
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Angela harvesting mushrooms
Mushrooms are so versatile.  A grilled portabella can fill a sandwich, sauteed shiitakes tossed with pasta can make a light dinner, a sliced oyster mushroom can transform a scrambled egg to a culinary delight.  Throughout the season we will include favorite mushroom recipes in the market newsletter.  Here is one that looks very good:


Wild Mushroom Crostini Bon Appétit | September 2008

by Chef Julian Marucci
Cinghale Restaurant, Baltimore, MD

The traditional crostini topping is a soft pâté, but the wild mushrooms with truffle oil served by chef Julian Marucci at Baltimore's Cinghiale are just as indulgent.
Yield: Makes 8
 
Mushroom topping:
3 tablespoons butter
12 ounces assorted wild mushrooms (such as stemmed shiitake, oyster, black trumpet, and crimini), sliced
1 1/2 teaspoons chopped fresh thyme

Thyme vinaigrette:
1/4 cup red wine vinegar
3 tablespoons fresh thyme leaves
2 tablespoons mayonnaise
1 small shallot, chopped
1/2 cup olive oil plus more for brushing


8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread
Truffle oil
 
For mushroom topping:
Melt butter in large skillet over medium-high heat. Addmushrooms and thyme. Sauté until browned,about 8 minutes. Season with salt andpepper. DO AHEAD: Can be made 1 dayahead. Cover; chill. Rewarm before using.

For thyme vinaigrette:
Blend first 4 ingredients in blender 10 seconds. With
machine running, gradually add 1/2 cup oliveoil; blend until almost smooth. Season to taste with salt and pepper. Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bakeuntil beginning to crisp, about 8 minutes. Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette,then sparingly with truffle oil.

Season to taste with salt and pepper.
Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bakeuntil beginning to crisp, about 8 minutes. Mound 1/4 cup mushrooms on each bread slice. Drizzle each with thyme vinaigrette,then sparingly with truffle oil.


Liz Andersen
Phoenixville Farmers' Market