I’m easily distracted this time of year. Inside a little more than I would like, outside it is mostly cold with a bitter wind, but we’ve had a break in the weather with above freezing temperatures, blue skies, and lots of sunshine. My solar panels are earning their keep.
Staying put, for now
But there’s snow in the forecast, and lots of changeable weather the rest of the week, so there’s plenty of time for one of my favorite winter pastimes – gazing at and pondering the offerings in the stack of seed catalogues I’ve been collecting since December. I usually start with a list, but seldom stick to it; there’s so much to discover. I have to limit myself but it’s hard because there is always something new, and often something very old in the form of an heirloom. Sometimes they have the edge because there might be a great story attached to them.
Here are a few fun varieties I’m tempted with this year:
1,500 Year Old Cave Bean – According to Mary’s Heirloom Seeds “The story goes that this strain of beans were discovered in a ceramic pot sealed with tree resin in a cave in New Mexico, making this a 1,500-year-old cultivar. The beans grew, turning out to be a vigorous pole bean that makes flattened green beans that may be steamed to make a delicious dish.”
Mortgage Lifter Tomato – From Annie’s Heirloom Seeds “We gotta hand it to Marshall Cletis Byles aka “Radiator Charlie” for his exceptional work on the Mortgage Lifter. To keep his head above water during the Depression, “Radiator Charlie” took to tomato breeding, crossing heirloom varieties until he created this superb 16-24 ounce beefsteak – remarkably flavorful and vigorous. It’s rumored that Charley paid off his mortgage and weathered the 1930s by selling his famous tomato seeds which are as spectacular today as they were back then.”
Japanese Black Sticky Corn – Baker Creek Heirloom Seeds tells us “This Japanese strain was originally selected from seeds brought from China around the year 1800. It is widely believed that corn was introduced to China from its native range in the Americas by Portuguese traders in the 1520s. But some historians suggest that the unusually early presence of sticky corn in China means that the crop had taken root there nearly 100 years before Columbus. These researchers believe that Chinese traders acquired corn on an expedition to Peru in the early 1400s. Ears of corn also appear to be depicted on ancient temples in India, leading some world experts to believe that Asia had discovered the Americas, long before dark-age Europe had. It has been widely debated, however, as it challenges centuries of Eurocentric historical record.”
Gilfeather Turnip – This one happens to be the official vegetable of the state of Vermont, and one of my favorite stories. Widely available now, but not the case not so long ago. The turnip was developed over a hundred years ago by Wardsboro farmer John Gilfeather. They have the best features of both turnips and rutabagas, sweeter than either, mild in flavor, and creamy in consistency when mashed. So the story goes in these parts, Gilfeather guarded his secrets closely, cutting off the tops before bringing to market so no one else could propagate them! He is said to have brought a wheel barrel full to the Brattleboro market in the fall after the frost, and they were highly prized because no one else had them.
Who knows?
It is thought that Gilfeather created this hybrid himself, but no one knows for sure, so it will remain a mystery, and we still debate to this day whether this root is a turnip or a rutabaga because it has features of both, and is milder than either. One might think the state vegetable would be our sweetest butter-and-sugar corn, or one of our gloriously flowering and prolific runner beans, perhaps an heirloom pumpkin from centuries ago, or a fine early bearing summer tomato. I’m not sure why it is the state vegetable other than the fact it had a really good lobby – determined school children. It began as a school project at the Wardsboro Elementary School, but bloomed into formal legislation in 2016, and received its official declaration when signed into law by the governor.
Mushrooms!
My biggest distraction this year has been the appearance of mushroom kits in the seed catalogues. Territorial Seed Co. offers quite a few tantalizing options: Lion’s Mane, Reishi Antler, Wine Caps, Shiitake, and the one that caught my eye, Cosmic Queen Oyster. Her description “Cosmic Queen Oyster mushroom is a standout in the kitchen. Its striking white stems and rich chestnut brown caps create a dramatic contrast that’s as visually appealing as it is delicious. Meaty in texture, reminiscent of tender scallops, these mushrooms offer a savory, nutty flavor that makes them a perfect plant-based alternative to meat. Ideal for sautéing, stir-fries, or roasting.” Doesn’t that sound delicious?
I’ll take two please!
The Lion’s Mane was even more promising. Legend has it that consuming Lion’s Mane will give you ‘steel nerves and the memory of a lion’ at least according to the seed company. Since I rarely let the facts stand in the way of a good story, this was certainly tempting as well. We can all use some help in the nerves of steel and memory departments.
Maybe I’ll be a mushroom farmer
I fantasized for a while about turning my basement into a little mushroom growing farm. I could have all the mushrooms I could possibly want! All the varieties I’m seeing at the local farm stands and farmers markets at my fingertips. Then the reality of a blessing of overabundance brought me back to earth. What to do with the surplus? Will I have to keep the varieties separated? How much time and energy are involved in the actual growing? Will I actually save any money? Do I really want to be a mushroom farmer?
Buy local, my motto
Because the answer to the last question was no, I decided it was better to save my $42 and bank it toward the future purchases of the amazing local mushrooms I can get any day of the week. In fact, I went out and bought a lovely basket of assorted mushrooms and made Mushroom Dijon for dinner, which got the thumbs up from the meat eaters around my table.
So many mushrooms!
The Lion’s Mane was the focal point, sweet and quite meaty in texture, and you can slice them into little medallions. Any large mushrooms would work here, they don’t necessarily need to be cut into planks. Think portobello. This week’s mushroom mix from Blue House Mushrooms, located the next town over from ours, included some beautiful blue oysters, shiitake, and a small bunch of chestnut mushrooms, as well as the lions.
Just a few ingredients
They all worked beautifully together. A bit of shallot and garlic, some white wine, and in went my favorite mustard Maille, the creamy version with another tablespoon of the grainy just for texture. Use your favorite Dijon-style mustard here, it’s all about what you like. I tossed in peas for color, and a little more texture as well.
Choose your starch
Serve this over anything you like – noodles, mashed potatoes, boiled potatoes, rice or other grain, or even over toast. It’s all delicious. And pretty quick too, as long as you don’t try to grow the mushrooms yourself! I’m told that could add another 4 to 6 weeks to the recipe’s cooking time.
Lion’s Main Mushroom Dijon
- Two Lion’s Mane mushrooms, sliced into planks
- 8 ounces oyster or other mushrooms, pulled apart
- A little bunch of chestnut mushrooms for garnish, optional
- 1 shallot, minced
- 2 cloves garlic, minced
- A tablespoon or so of flour
- ½ cup dry white wine
- ½ cup mushroom or vegetable broth
- ¼ cup Dijon mustard, regular with some grainy added if you like
- 1 tsp. finely minced fresh tarragon, or ½ tsp. dried
- Fresh cooked or thawed frozen peas
In a stainless steel or cast-iron skillet, add a bit of olive oil and give the lion’s mane mushroom planks a nice browning on both sides, then season. If you have a few of the chestnut mushrooms for garnish, sauté these as well. Remove from the pan and keep warm.
Add the shallot, garlic, and other mushrooms and sauté until taking on some color. Season with salt and pepper, and sprinkle with the flour. Mix everything up and let the flour cook a bit.
Deglaze the pan with the wine, scraping up any fond on the pan. Add the stock and the mustard, add the lion’s mane back to the pan, along with the tarragon.
Cover and let simmer for a few minutes, until the sauce reduces a bit and thickens, then add the peas.
Serve piping hot over mashed potatoes, noodles, rice, or toast.
What an eventful week! Not only is it Mardi Gras, Shrove Tuesday, and Chinese New Year, the year of the horse, tomorrow, Ramadan begins. Wishing all well!
Laissez les bons temps rouler
“Seeds have the power to preserve species, to enhance cultural as well as genetic diversity, to counter economic monopoly and to check the advance of conformity on all its many fronts.”
~ Michael Pollan
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I will have to try the Lion’s Mane now that I’ve seen your recipe.
I think you will be very pleasantly surprised!
I am so, so smiling over your thrilled anticipation in planting those heritage variety seeds and seeing ‘what turns up’ 🙂 ! Having but a patio garden at the moment I have to look on and just wish you fun! Love your Mushroom Dijon dish. Writing from Australia I am not aware of what is available out your way but from autumn to spring we can easily buy (plant nurseries, supermarkets et al) cartons roughly 1 metre x 1/2 of various mushroom spores in compost which will then provide a fresh and ongoing ‘harvest’ of whatever size mushroom one wants for period of about six weeks. Not necessarily cheaper but it is delightful to pick the size one wants five minutes before cooking or putting in a salad.
I think that is what these little kits are all about. They all boast a harvest in waves of many weeks, and it’s so tempting. But I also love talking to the mushroom farmers at the markets. They do it efficiently, and they do it well, so I’ll let them keep supplying me!
Lions, oysters and chestnuts, oh my! Judging by your tantalizing photo, I thought you were sharing a new recipe for chicken Marsala …. not the first time I’ve been fooled by your amazing recipes! This looks and sounds so good!
Ha! They taste pretty close! You could easily use these mushrooms for a masala, one of my favorites!
Deciding on what to grow is a good way to spend time indoor 😉 I’ve heard about lion’s mane but never had the chance to try it. This sounds and looks delicious!
Thanks Ribana! If you ever see the lion’s mane, give the a try. So delicious!
This is just what we are doing in grey, wet and windy West Cork, browsing seed catalogues and dreaming of large pump and delicious tomatoes in particular. I think the reason that I am addicted to gardening. You just can’t buy that flavour! Happy armchair gardening!
Same to you Karen, spring is right around the corner!
Mmmm mushrooms
Yes, mushrooms!
This looks tantalizing! I love mushrooms, but, like you, I enjoy going to the market to buy them. I will give this a try! Thank you!
Thanks Nancy! Hope you enjoy it as much as we did!
I enjoyed the seed stories, Dorothy, and you made my mouth water for mushrooms. I’m going for a walk this afternoon to hunt some down at a nearby store.
Happy hunter gathering!
So beautiful and colorful! I have had you on my mind down here, as every time I look at what used to be the woods, all I see are tall skinny pine trees with no limbs and sharp points. Kind of reminds you of an old fort stockade fence! I told Julia it gives your “stick season” a new meaning! We are pulling together and making out, though it is far to go yet! This was a lovely boost to my energy today!
Oh, thanks Suz! Nature will fill in all the sticks, sooner than you think too. You’ve all been through so much down there, and I’m thinking of you as well! Look for the gifts; they are always there.
All these tasty mushrooms, seasoned with mustard and tarragon? -I’m on board! 🙂
I’ve saved you some!
Love mushrooms!
We do too!
This recipe has to be calling all mushroom lovers (myself included) – it’s so very savory, earthy and comforting.
Thanks!!! I think I could eat mushrooms every day and not tire of them!
First of all, I love the stories behind each of the seed varieties and I can relate to being hooked in by the romanticism of it all. I have more heirloom flower seeds than I can realistically plant, and I have quite a few unusual veg seeds too. Your mushroom dish looks utterly delicious, I wish I could get my hands on some Lions Manes! I tried growing mushrooms on coffee grounds in a five gallon bucket under my kitchen sink once. It was a lot of work, and it got moldy before I saw any signs of mushrooms, so I am more than happy to leave it to the experts!
Thanks J M! I love your mushroom growing story, which clearly reinforces my decision to leave the mushroom farming to the experts!
Do you know about the seed savers exchange? Worth checking out. I’m adding the link to my post.
https://seedsavers.org/preservation/
Sorry, I’m just seeing your reply now! Yes, I am familiar with SSE and I’ve ordered from them in the past. Thanks for sharing the link because I should really check out their latest inventory and try some new varieties!
Happy hunting!
Oh, my mouth is watering. I love mushrooms but because of costs I buy the usual suspects. Maybe someday I will splurge. You’ve certainly inspired me.
A little lion goes a long ways…
As lions do…;)
Oh yeah!
Can’t say I’ve ever seen Lion’s Mane mushies, but, I’ll definitely be on the lookout. Yum…
Now you will probably see them everywhere!
I recently ordered some seeds. I plan to start them indoors in a few weeks. Starting seeds makes the last days of winter go a little faster.
It certainly does!
Another wonderful post Dorothy and it is wonderful that there is a mission to keep the heritage seeds safe and in use. As to Lion’s Mane… I take as a supplement as not many sources here for the mushroom here… but I use a lot of shitake and maitake in cooking… ♥
All among my favorite mushrooms! If I’m lucky, this fall if the weather cooperates, I’ll forage a big head of maitake known in these parts as hen of the woods, dry them, and use them all year. So delicious and good for us!
This will go well as a Ramen top over. Growing mushroom has become quite challenging. Thank you for your smart, delicious food tip. Cheers! 😋👍👍
I love ramen noodles!!!! Nothing better!
I should go to my local grower and forager and buy a huge tray of mixed beauties and add them to everything. <3
You can’t go wrong!
He grows them all inside 10 min. from my home.
Can’t get any more local than that!
Wow! I want to eat that right now Dorothy, it looks delicious. You know me and mushrooms and there is such a variety in your recipe. What a gorgeous sunset.
Thank you! We’ve had stunning sunsets and sunrises this winter. A little diversion I guess!
I was a little indisposed for awhile and I am only now catching up on this wonderful story about MUSHROOMS. “Brown the Lion’s Mane planks” sounds simply wondrous. Never having seen a Lion’s Mane mushroom I can only imagine the meatiness of it. I am certainly missing something important I feel. The picture showing to the left should be gobbled up with unseemly haste before it is whisked away!! It looks so good.
I don’t live in a part of the city where much of a choice of mushroom is available and Lion’s Mane is most certainly not one of them!! Oh, for a plate of succulent mushrooms. :))
Oh Mary! If I could send some to you right now, I would! The first time I had them was in a restaurant as an entree, medallions in a wine sauce. I took a bite and actually did a double take because I was sure they served me chicken! I hope you come across them soon so you can delight in them too. If you find them, just cook the planks any way you would prepare a chicken medallion. Happy hunter gathering, and I’m glad you are better!