This past weekend we had visitors from MD, NY, NJ, CT, OH, VA, Guadalajara, Mexico and England. Since we boast about Kennett Square being the Mushroom Capital of the World because we ship 61% of the Nation's crop of white mushrooms, tourists want to see what we are all about. Most are impressed, some are not but all get to taste something related to mushrooms, whether it be portabella sun-dried tomoto tapenade, mushroom chowder, marinated mushrooms, fire roasted portabella bread topper or just a fresh white mushroom out of the cooler.
How long does it take for mushrooms to grow? Are they grown in caves? Can you wash mushrooms? How do you store mushrooms? How long will they last? Should I put them in my cooler? Just keep in mind that they need to breathe!
We ran out of oyster and portabella mushrooms this weekend. I cannot wait to try marinated mushrooms on a skewer cooked on the grill. Recipe came from a visitor who frequented a vegan restaurant in the Midwest!
Today I will make mushroom salad to ship to Columbus, OH and then take a trip to Oxford, PA to pick up an order of marinated and pickled mushrooms. The pickled mushrooms are new for us - they have been requested for use in martinis. Hope to see you soon!
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