NEWTOWN, CT
Sustainably Grown Organically Grown
Located 15 miles from New Morning Market
Parmalee Hollow Farm is a local family-run mushroom farm located in Newtown, CT. Parmalee Hollow Farm specializes in organically grown mushrooms grown on hardwood, medium substrate logs. Their primary crop is the West Wind Shiitake. Other mushrooms from Parmalee Hollow are based on availablity.
West Wind Shiitake Mushrooms are a strain of shiitake that are popular and have some advantages over other strains. They are slightly more drought tolerant and prefer warmer fruiting temperatures and red oak trees over white oak. They fruit naturally in the spring and fall.
Shiitake mushrooms are known for their meaty texture and rich, earthy flavor, and are often used to enhance umami in certain dishes.
Visit our Pinterest for a selection of delicious, easy-to-make Shiitake Mushroom recipes.
Roasted Rainbow Trout & Strawberry
Salad
INGREDIENTS:
• 1 lb rainbow trout fillets
• 1 1/2 cups fresh or frozen strawberries thawed
• 2 Tbsp balsamic vinegar
• 2 Tbsp extra-virgin olive oil
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 garlic clove chopped
• 1/4 tsp dried red chili flakes
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 cup thinly sliced radishes
• 1 medium cucumber chopped
• 1 yellow or orange bell pepper thinly sliced
• 2 cups cooked green or black lentils
• 1/2 cup sliced basil
• 8 cups baby spinach or other greens
• 1/2 cup crumbled soft goat cheese
STEPS:
1. Preheat oven to 300 F. Season trout with salt and pepper and place skin side down on parchment paper- or silicone sheet-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of flesh. Let rest for 5 minutes, then break apart flesh into 2 inch chunks. Alternatively, you can prepare the trout on an outdoor grill.
2. In blender container, place strawberries, balsamic vinegar, olive oil, mustard, honey, garlic, chili flakes, salt, and pepper; blend until smooth.
3. To serve immediately, among 4 salad bowls, divide radishes, cucumber, bell pepper, lentils, basil, baby spinach, trout, and goat cheese. Toss gently together and drizzle dressing overtop each.
4. Make ahead: Divide strawberry dressing among 4 large-mouth 24 oz Mason-style jars. Layer in radishes, cucumber, bell pepper, trout, lentils, basil, baby spinach, and goat cheese, in that order. Seal shut with lids and chill for up to three days.
5. To serve, simply pour contents of jar into a bowl. If needed, scrape out any remaining dressing from bottom of jar.
Recipe courtesy of Delicious Living
Ginger Miso Carrot Soup
INGREDIENTS:
• 1 Tbsp extra-virgin olive oil
• 1 onion peeled and diced
• 2 garlic cloves peeled and diced
• 2 Tbsp peeled and grated gingerroot
• 2 tsp red miso paste
• 4 cups diced carrots
• 1/2 cup red lentils rinsed and drained
• 5 cups low-salt vegetable or chicken stock
STEPS:
1. In large saucepan over medium heat, add olive oil and onions. Cook for 5 minutes then add garlic, gingerroot, and miso paste. Stir for about 30 seconds then add in carrots, lentils, and stock. Bring to a boil and cook until carrots are soft, approximately 30 minutes.
2. With an emersion blender, or transfer to a blender, purée soup. Serve immediately.
Recipe courtesy of Delicious Living
