Tuesday, June 28, 2011

Shameless Bragging

     OK, can I just say how much I love my farmer's market?  The last time I was there buying eggs, I heard a woman insisting that she get "a rainbow dozen."  Little did she know they're all rainbow dozens.  Beautiful, green, brown, tan, and white eggs dutifully laid by happy chickens who forage in the grass, eat bugs, and do happy, happy chicken things.  Whatever that is.  Roost in the forests of the moon or something... Anyhoo... I also found asparagus, morel mushrooms, and hazelnuts, and garlic...

     Have I mentioned morel mushrooms before?  Allow me to expound.  They're the little brainy looking things on the plate there.  They don't taste like any mushroom you've ever had.  They are drier, meatier, chewier, and they don't taste like a fungus.  I love mushrooms.  Just about all kinds (there's a few Asian ones I'm not too keen on) but the morel is just above and beyond.  They're hard to find, which makes them rare.  And the hiding spots are often a well kept secret.  Like the take it to your grave kind.  Fortunately for me, our farmer's market has a forager who brings fiddle head ferns, morels, sea beans, elder flowers, all kinds of wild edibles.  I love morel season.  If you can find some, buy them.  If you like mushrooms, you won't be disappointed.  If you don't like mushrooms, try them anyway, you might be surprised!

     I put this recipe together to highlight the morels and the asparagus, which I'm also nuts for.  You could also sub garlic scapes or fiddle head ferns earlier in the spring.

Morel and Asparagus Sauté
1/2 bunch asparagus
1/8 lb morel mushrooms
1/4 C chopped hazelnuts
4 cloves garlic
red wine for de-glazing
pre-cooked chicken (optional)
Trader Joe's Harvest Grains Blend

Sauté garlic, asparagus, hazelnuts, and garlic in pan with a little olive oil.  Meanwhile, make grains according to package directions.    As vegetables begin to stick to pan, de-glaze with red wine.  Cook until asparagus is cooked, but still firm.

If using the chicken, re-heat it in microwave or in a frying pan with a little bit of water.  Or, if you eat meat, go ahead and throw it in the pan with the veggies.


TJ's Harvest Grains Blend is mostly little cute pastas, so if you can't find it, this would be great with pasta or brown rice.  I cooked mine with a little mushroom stock and a tad of butter.

Absolutely fantastic.  Morels are a delicacy for a reason!

Also, just another quick little bit of bragging.  One of my hummus photos was featured yesterday on Finding Vegan!


  1. I have never tried morels! They are not available in India :( I see so many recipes using it!! it looks delicious :)

  2. Chinmayie, try finding them dried online. They are almost as good re-constituted with a little water as they are fresh! This place claims to be in India http://www.karamhansfoods.com/black-mushroom.htm but you may have to order by the ton! =)

  3. I have such a hard time using the prettiest eggs, those green and blue and brown speckled ones. I love farmer's markets too.
    The morel and asparagus saute looks incredible!

  4. I must admit, I do save the green ones for last... =)

  5. Oh yum, this looks super delicious. I love the addition of hazelnuts.

  6. I'm afraid I may be forming a hazelnut habit... I put them in everything!

  7. I'm so incredibly jealous of your farmers market! Wish we had one like that near by...

  8. Hi Brooke, thanks for submitting your photo to DMBLGiT July 2011. Wishing you good luck !


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