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<\/p>\nMy dear friend, who has not yet given me permission to mention her by name, is my companion in all food matters. \u00a0When the season starts for fresh produce and outdoor markets we are ready at the crack of dawn with bags and baskets in hand. \u00a0Our senses are inspired by the smell of fresh herbs, the variety of the produce and the creativity of the specialty foods for sale. \u00a0Since the weather here north of Chicago feels like the southern coast we needed to venture to a market.\u00a0 We headed farther north where the weather was a bit warmer\u2026 go figure!\u00a0 “Brass Ball Fruit” and “River Valley Kitchens” were our stops today. \u00a0It satisfied our urge for fresh market shopping and we revisited old friends that we will see at the outdoor market soon enough.<\/p>\n
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BRASS BALL FRUIT MARKET – Paddock Lake Salem, WI<\/p>\n
Known for their homemade pies and breads. \u00a0It is a very small open market store. \u00a0The pies were \u201cHOT”, fresh from the oven and too hard to resist. \u00a0I will be back for bread, pancake mix, syrup, more fresh produce and of course another pie.<\/p>\n
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RIVER VALLEY KITCHENS – Burlington, WI.<\/p>\n
We met this vendor at the farmer’s market in Evanston, IL. \u00a0They are mushroom farmers and have a selection of mushrooms you don’t find everywhere.\u00a0 They pickle their mushrooms, make mushroom salsa, mushroom pasta sauce and \u201cShroomschetta\u201d.\u00a0 Their 5-cheese Garlic Spread is out of this world. \u00a0I use it for pasta sauce, as a dip and love it on burgers! \u00a0They have cheeses, homemade scones, fresh eggs, fresh bacon and so much more.\u00a0 When the markets start I suggest you visit their booth but in the mean time on a lovely Spring day take a ride up to Wisconsin and visit their store.<\/p>\n
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I have included their “Stuffed Mushroom” recipe:<\/p>\n
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INGREDIENTS:
\n\u2022\u00a01 pound of medium to large mushrooms
\n\u2022\u00a02 Tablespoon of Olive Oil
\n\u2022\u00a0\u00bc\u00a0cup of chopped onion
\n\u2022\u00a01 small garlic clove minced (I always add another clove)
\n\u2022\u00a01\/3 cup of bread crumbs
\n\u2022\u00a01 Tablespoon of chopped parsley
\n\u2022\u00a0\u00bd\u00a0tsp of kosher salt
\n\u2022\u00a01\/8 teaspoon of dried oregano
\n\u2022\u00a0Dash of fresh ground black pepper<\/p>\n
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DIRECTIONS:
\n\u2022\u00a0Preheat oven to 400 degrees.<\/p>\n
\u2022\u00a0Remove stems from mushrooms, place cap side down in a greased casserole dish.<\/p>\n
\u2022\u00a0Finely chop the stems, heat oil in a skillet over medium heat.<\/p>\n
\u2022\u00a0Add chopped stems, onions and garlic to heated oil. \u00a0Saute until lightly browned.<\/p>\n
\u2022\u00a0Combine bread crumbs, parsley salt, pepper and oregano in a large bowl.<\/p>\n
\u2022\u00a0Add sauteed mushroom mixture.<\/p>\n
\u2022\u00a0Stuff mushroom caps and bake for 15-20 minutes or until mushrooms are tender.<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
My dear friend, who has not yet given me permission to mention her by name, is my companion in all food matters. \u00a0When the season starts for fresh produce and outdoor markets we are ready at the crack of dawn with bags and baskets in hand. \u00a0Our senses are inspired by the smell of fresh …
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