Spring is in the Air

I saw three robins today, and the air is starting to smell like spring, which happens to be a great time of the year for growing mushrooms.

Ralph's sister is recovering very well from her accident, so I should have time to start posting here again. In the meanwhile, enjoy this quick but tasty mushroom idea: The next time you are cooking rice, saute half a sweet onion, some garlic (optional) and a few handfuls of sliced mushrooms (I like to mix shiitakes and blue oysters for this) in a tablespoon or two of canola or olive oil. When the rice is cooked, stir in the cooked mushroom mix and enjoy! It's one of Ralph's many favourite ways to have mushrooms.

More to come soon...

On Hiatus

Last Wednesday, Ralph's sister and niece were involved in a very serious car accident under wintry road conditions. Our niece was released from hospital, but Yvonne is now in a coma at St.Mike's Hospital in Toronto. The trauma team there is incredible, and the support we have been receiving from other family members, friends and neighbours has been heartlifting. As the medical team tries to help her regain consciousness, and the surgeons continue to repair her battered body, we welcome your thoughts and prayers.

Anyone wishing to track Yvonne's progress can do so at "Yvonne's Journey" - www.yvonneonthemend.blogspot.com

Thanks, Julie and Ralph

The Story of Ralph and Julie...In the Beginning

After all these posts, many of you are probably curious about how we got started in the mushroom business. For over 30 years, there was an egg-laying operation at the farm, started by the two senior Baumlisbergers, Eugene and Irma. When they sold their quota, the two barns were empty and waiting for the next venture, to be spearheaded by Ralph. A friend of a friend was interested in using the buildings for growing mushrooms, so we looked into it and realized that it was actually a perfect fit for our existing infrastructure (storage space, coolers, trucks, packing area, and of course, the two barns) In the end, we decided to do it ourselves, and the rest, as they say, is history.

We were fortunate to make a connection with a wonderful mushroom grower and wholesaler within an hour's drive of our farm, who patiently helped us get started. We purchased 30 large blue oyster mushroom blocks from him and harvested our very first crop within a short time. Exciting days, indeed! So different from the hens! Alot quieter, but still needing attention every day.

More to come in the days ahead...

They come in all shapes and sizes..apparently!

Here is an extremely unsually shaped shiitake mushroom I picked today. The consensus at the farm was that it is a kneeling figure...what do you think? (Absolutely nothing was picked off or added, this is how it was picked . There is even brown sawdust at the back of it that I didn't trim off.)

Recipe: Shiitake and Leek Penne

These are the first flush of a new shiitake crop. We grow on enriched hardwood sawdust blocks, with our first pick coming approximately 5 months after innoculation. The blocks will fruit for 1 1/2 to 2 months, with cleaning and soaking in between flushes.

The following recipe is from a new recipe book I got from my children for Christmas, Mollie Katzen's "Vegetable Heaven", with a few changes...

3 large cloves garlic, coarsely chopped
2 tbsp. olive oil
3 cups cleaned, minced leeks (about 2 large leeks)
1 tsp. salt
1/2 pound fresh shiitake mushrooms, stemmed and chopped
2 large handfuls fresh spinach
5-10 large raw shrimp, rinsed and shelled (optional)
3/4 to 1 pound penne
1/4 cup grated parmesan cheese

Saute the leeks for about 5 minutes in the olive oil, stir in mushrooms and salt, and cook for about 10 more minutes over medium heat, stirring occasionally. Add shrimp, and cook til just done, then add spinach leaves and cook until wilted, stirring every few minutes. Meanwhile, bring a large potful of water to boil, and cook pasta until just tender. Drain, transfer to serving bowl and drizzle with a bit of olive oil. Immediately sprinkle with cheese and stir well. Pour sauce over pasta, mix well from the bottom. Top with fresh ground black pepper and enjoy!

Holiday Peace

We've been keeping busy these days, trying to juggle day-to-day commitments with holiday preparations. Our son, Phillip, has been home from his studies in Sudbury, and we've welcomed the extra help!

As we all bustle about, finishing our shopping, baking and house cleaning, enjoying evening get-togethers with friends and neighbours, let us all remember to take time for ourselves and each other. It is so easy to get caught up in rushing about...this is the one time of the year when we need to slow down and enjoy.

No matter what holiday you celebrate, we wish you all a peaceful and joyful time with your loved ones. Make sure to take advantage of the mistletoe whenever you see it!

All the Best for the coming year, and a Very Merry Christmas from Natalie, Phillip, Ralph and Julie Baumlisberger

Growing Shiitakes

This is a heart-shaped shiitake mushroom we picked this morning!

Although Blue Oysters are the mainstay of our growing operation, we also grow shiitake mushrooms. With their woodsy aroma, and robust flavour and structure, they are fabulous for winter stews and stir fries. Today, I cooked a rump roast of beef that was raised by a local farmer and friend. Paired up with some Ontario leeks, carrots and our homegrown shiitake mushrooms, it was a dinnertime feast. Because of their dense structure, the shiitakes keep their shape, even after roasting for several hours, and the flavour they contribute to the gravy is out of this world.

Next time you cook a roast, throw in half a pound of shiitake mushroom caps - you don't even have to slice them up, just remove the stems and maybe cut the larger caps in half. Bon appetit!