Sunday Dinner

Tonight for our locavore dinner we are eating lion's mane mushrooms ($24 for two large bags), asparagus ($4/bunch), fresh salad greens ($8 big bag), radish sprouts (holy cow they are spicy!) ($3) with overwintered carrots ($4) and goat cheese ($5) - all purchased at the Saturday Santa Fe Farmer's Market. Since we are still cleaning out of fridge and freezer the non-locavore fare included:  puerco adobado made by my friend and neighbor Tanya for a Community College Culinary Arts event last fall. It has been in my freezer since - yikes! Thanks T! Shitake Seseame salad dressing (CA), lemons, and olive oil (CA), balsamic vinegar (CT). The butter came from our raw milk butter supplier from Texas. We'll have the popcorn for desert. So dinner is about 90% local. Hmm...the condiments might be a challenge to find locally.

The lion's mane mushrooms is a gourmet treat grown by Desert Fungi. My husband thinks it taste like crab. I think they taste like gourmet mushrooms. We tried them a number of ways (all sauteed):
1) with olive oil only
2) with olive oil and balsimic vinegar
3) with butter and salt
4) with butter and balsamic
5) sauteed with olive oil then sprinkled with fresh lemon juice after out of the pan
6) with butter only

My favorite was butter and balsamic. My husband liked them with the lemon juice. Whatever you do remember Julia Child's advice when you cook them "don't crowd the mushrooms!"

Buen Provecho!