by FDC Member Jocelyn Cook
Good morning! I made this last night and it was SOOOOO tasty – FDC tomatoes and arugula. Have a bunch of jars lined up for the week! Enjoy
2 tsp minced garlic
2 tablespoon champagne vinegar (could also use white wine vinegar)
2 teaspoon dried thyme (1 teaspoon if fresh chopped thyme)
1 teaspoon grated lemon zest Continue reading
A tropical mushroom, these yellow oysters have been THRIVING in the muggy hot weather we have gotten recently. These mushrooms have a distinct, fruity aroma. They typically have thicker white flesh towards the base which can be chopped and eaten along with the caps.
This week’s Share is Lion’s Mane. This mushroom has spines that cascade down towards the ground. It is a beautiful white mushroom, but bruises brown very easily. It is still fine to eat if bruised; it is best chopped into 1/4 inch slices or torn into bite size pieces. It is being studied for its impact on nerves and their growth, potentially showing the capability to stimulate nerve growth.
If you don’t have a go-to Strawberry Arugula Salad recipe already, a quick google search will turn up limitless results. Or, you can skip the searching and go straight for this beauty by Minimalist Baker. Dana, the minimalist baker, describes this recipe as a flavorful, 30-minute arugula salad with strawberries, brown sugar pecans, hemp seeds and a tangy balsamic vinaigrette! That pretty much sums it up. Visiting the link will also present you with incredibly gorgeous photos of her creation. Enjoy!
A fresh take on bok choy, this salad has a rich flavor with a clean finish.
4 small beets, trimmed with 1 inch of stem remaining
4 cloves garlic, chopped
1 tsp olive oil
3 small (baby) heads bok choy, chopped
2 tbsp peanut oil
1 1/2 tsp butter
1/3 cup crumbled feta