When he was growing up in Iowa, Joe Landis used to hunt morels with his father. That's where his fascination with mushrooms started.

Around seven years ago, Joe and partner Kari Wendt were living in Maine. "We were getting into homesteading and self-sufficiency," says Joe. "I got a book called "Growing Gourmet and Medicinal Mushrooms" and it just fascinated me. Ever since I've had a passion for mushrooms."

Brand new vendors at the DCFM, Joe and Kari come to market as Herb 'n Oyster Mushroom Farm. Now located in McFarland, WI, "We grow primarily oyster mushrooms," explains Joe. "We grow the mushrooms on organic wheat straw. We do the whole process where we chop it, pastureize it, inoculate with spawn, and then grow the oysters out." While not certified organic, Joe says they use no harmful chemicals in their operation and would one day like to get certified.

In addition to the mushrooms, the couple offers fresh cut herbs, salad greens, and tomatoes a little later into the season. "We like to specialize in heirloom varieties," Joe explains, "to preserve biodiversity."

Herbs 'n Oysters also offers dried mushrooms and mushroom seasoning. "We have a dry dip, where we dry up our shitake mushrooms and grind them into a powder," Joe notes.

One of his favorite things to do with mushrooms, "is to sauté them to a golden brown with a little bit of butter, some delicate onion, maybe a little soy sauce. Add them to your favorite dish. Yor imagination is your only limitation."

Joe does ,"a little picture framing on the side," but the couple would like to eventually be involved in the business full-time. After a three year wait for a spot at the DCFM, "It feels awesome," he says. "In those three years we were able to build up the business. I think it just happened at the right time for us." And for those of us who love mushrooms and mushroom products, the timing is great for us too!

 

It's true you can't trust most men in a carrot hat. Rick Brooks of Wisconsin Partners for SustainAbility might be an exception. The organization's Auction for the Grassroots raises money for area non-profit groups. This is a fun on-line auction with participation from some of our DCFM vendors.

Both Tomato Mountain (located at market on South Carroll Street) and RP's Pasta (located at market on East Main Street) have donated to the auction, with more vendors expected to sign up. The auction ends at 10:00 pm on May 11.

And why is Peter Roberson of RP's looking so weird in the photo above? ...Have you met the guy?!

The importance of farmers' markets, with specific mentions of the our own market, pepper the text of the updated book by Harva Kachten and Terese Allen titled The Flavor of Wisconsin. While calling itself "An informal history of food and eating in the Badger State," this is pretty much the definitive text on food history in Wisconsin.

Published by the Wisconsin Historical Society with a forward by Odessa Piper, a read through this book gives you an appreciation of the diversity of culture and importance of immigration in forming the culinary palete of our state. With 460 recipes in the book, there will be plenty of opportunities for you to choose from the plethora of products available at the DCFM.

Enjoy a chance to meet the author when Terese Allen (a familiar face at the DCFM) shares her favorite stories from Wisconsin's culinary history at a book signing reception on Tuesday, May 5 from 6:30 pm to 8:30 pm at the Willy Street Co-op. This DCFM eNewsletter will be featuring a recipe from the book in the near future.