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Nov 05

October 2021 Newsletter 2

Unsure about mushrooms? Maybe after this newsletter, they’ll grow on you.

What’s Fresh?

This week Squirrel is going nuts about… Full Moon Mushrooms Dried Lion’s Mane, Post Apples CSA Covington sweet potatoes and shiitake mushrooms, and Vanco Family Farms Pumpkins for pie or carving!
Check out the recipe at the bottom of the newsletter to learn how to combine these ingredients into a delicious fall sushi or stir fry!
The dried mushrooms can be reconstituted in water. Here’s an article explaining how to do so with hot or cool water.
New Producer Spotlight!

We are excited to welcome Highland Farm and Garden, a farm run by George and Xinyang Sylves based in Meadville, PA. Here at the market, they are offering duck eggs and alpaca products such as skeins of yarn, coasters, gloves, mittens, hats, scarves, socks, and insoles. They will also be bringing in fresh vegetables and pawpaw fruits next growing season!
Started as a hobby farm in 2008, Highland Farm focuses on production of alpaca fiber products, lambs, duck eggs, raw honey, fresh vegetables and fruits using regenerative agriculture and spray-free practices that improve soil health and produce high-quality animals and crops. To learn more contact them on their Facebook page (linked above) or by email: highlandfarm.net@gmail.com.

Food for Thought

Foraging for mushrooms has grown in popularity over the past few years, and we have many opportunities to find delectable edibles as close as our own backyards here in NWPA. Who doesn’t love free food? 
Adam Haritan of Learn Your Land is a Western PA based nature educator who makes informative videos on wild flora for those located in the Northeastern U.S. At roughly 25 minutes long, this video just about runs the span of a TV episode, but is very informative and discusses 16 wild mushrooms you can find this fall. 
You could also join the Pennsylvania Wild Mushroom Facebook group. It’s a fairly active group where you can post your own found-fungus and learn from others! There are several other groups, but as this one is public, you can browse away without needing to join. 
Recipe Corner

This week, we’re fusing some of the best of PA harvest season produce with Japanese cuisine thanks to this vegan sushi recipe by Very Vegan Val. Note that she has a link to the print version of the recipe towards the beginning of the article if you want to save this one for future reference! If seaweed isn’t your thing, you could also turn this into a stir-fry. Although Goats and Green’s recipe doesn’t include sweet potatoes, we think they’d be a delicious addition anyways!
Note: though the sushi recipe calls for chives, you can substitute scallions. Chives grown by Live and Learn Farms and scallions by Fat Hawk Farm. are available in the Market this week.
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