Greg Hager and his brother-in-law John Herron are raising oyster mushrooms at their farm, Landis Gourmet Mushrooms in Rowan County. A green operation all the way around, they use recycled cardboard as a host rather than trees. They harvest their mushrooms daily.
Oyster mushrooms, also called phoenix or pleurotus, and get their name because their convex cap, and shell-like shape reminds folks of oyster shells. Their texture is thick and soft, and they are quite chewy. Oyster mushrooms taste rather mild. These mushrooms are not commonly available in grocery stores because of their short shelflife. They are best consumed within 5 days of harvest, or dehydrated for use later.
Greg and John are growing three different varieties of oyster mushroom: brown, golden or blue.
Golden Oyster Mushrooms are one of the most spectacular gourmet mushrooms. They grow in clusters of small, convex, thin-fleshed, funnel-shaped bright yellow caps. All varieties are relatively tender and mild when cooked. Their fragrance is sweet, rich, pleasant, distinctively anise and sometimes even almond-like.
More information on oyster mushrooms, including recipies can be found here.
If you're one of those people who eats, you'll want to come hear Sally and Sara Kate Kneidel, the mother-daughter co-authors of Veggie Revolution: Smart Choices for a Healthy Body and a Healthy Planet. You'll not only learn about how foods are grown, but about how agricultural methods and your food choices affect your health and your environment.
When: Tuesday, January 22nd, 7-8 pm
Where: Tyler-Tallman Hall, in Sloan Music Center, Davidson College
Scott Glidden of Glencora farm raises organic produce & poultry, including eggs. He and his wife do organic because it tastes good, and have been growing organically for a long time. Scott had the honor of providing the ducks for the dinner Alice Waters attended back in the fall. I went out and visited his farm shortly after that. It's a really peaceful spot, surrounded by creeks. He raises rabbits for their manure, which can be applied to the soil directly without having to first compost. He raises ducks and turkeys for sale. He also has an amazing field of asparagus which I'm hoping we can tap into this spring.
Scott has 50 turkeys that he'll be raising this year for Nov/Dec harvest...he's letting us in early, so we'll have dibs on the biggest birds. The turkeys are Standard Bronze and Bourbon Red. Scott thinks the Bronzes are tastier, but because they had black (sic) feathers they don't make as pretty a presentation - not ugly at all, just not "pink." The Reds taste quite wonderful too and make a beautiful presentation. Scott requires a $20 deposit for each bird. The price will be $5-$6 per pound (less the deposit.) They will be pasture raised & organic ("biologique"), giblets included. Club members may request size - hen or tom. Hens are 8-12 pounds, toms 14-20 pounds. Orders are filled on a "first come first served basis," ie. Scott will deliver the biggest hen or tom by date of deposit.
How about duck? Again, this is a pre-order situation...but ducks only take 12 weeks til harvest. The ducks are Peking and weigh about 5 lbs. dresed. About 50 ducks should be ready for harvest in May. $10 deposit. Price is $7 per pound. Giblets are sold separately, as the demand for duck giblets is high...think pate! Giblets separate @ $10 per pound. These birds are also pasture raised and biologique.
This form is open to Local Food Club members only. Please do not submit orders using this form if you are not a member of the Local Food Club.
Orders must be submitted by 5:00 PM, Saturday, January 19. By submitting this form, you assume responsibility for the cost of any items purchased on your behalf specified on this form.
I will notify you by email after I receive your order. If you do not get an email from me within 24 hours confirming receipt of your order, please let me know. SCROLL DOWN TO VIEW FORM>>>
