It’s no secret that I love mushrooms, they are one of my favorite foods. Last week at the farmers market I picked up some really beautiful ones.
Just look at that gorgeous bunch of mushrooms. These were so delicious roasted in the oven with a little olive oil.
The crispy bits were especially tasty. The pièce de résistance was the truffle sea salt I sprinkled on before serving them. So simple yet so delicious.
I am a huge sea salt fan. Whenever a friend is traveling somewhere exciting I always ask them to bring me back sea salt. I have a pretty extensive collection, each salt has its purpose. This particular salt accentuated the mushrooms earthy flavor. It took the dish to a more sophisticated level the way only truffles can.
More farmers market mushrooms
Buying local mushrooms makes a huge difference, these mushrooms stayed firm and slime free all week. Plus it’s so much fun to talk to the farmer who grew them and get some new recipes. This week also involved lots of juicing.
Two weeks ago we pulled out our broccoli plants and put them in the compost bin because it was getting too warm. I took mine home because I knew the stem and the leaves would be great in a green juice.
The stem was a little bit tough so I trimmed it up and peeled it before I juiced it.
All of these vegetables came from my son’s garden, I’m so proud to juice them. I started off with my usual base of cucumbers and celery. To that I added the broccoli stem, one broccoli leaf, kale and a green apple.
It was delicious. The broccoli leaf gave it a nice kick, it’s nice to juice different greens. I’m so glad I took home my broccoli plant. I’ll post a garden update soon. In the meantime if you want an easy kale salad recipe check out my latest post on mySA.