Fresh From the Farm: What a fungi!

This week's box features shiitake mushrooms, which are crazy nutritious but also delicious. If you're a mushroom fan, shiitakes are likely one your list of favorites (they're so much more flavorful and complex than boring white button mushrooms!). You'll encounter shiitakes in various forms in a lot of Asian cuisine, like miso soup and many stirfries. Today we've got a recipe that calls for roasting the mushrooms and we think you're going to love it.

Shiitake mushrooms

Fresh and dried shiitake have many uses in the cuisines of East Asia. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes. In Chinese cuisine, they are often sautéed in vegetarian dishes such as Buddha's delight.

This week's shiitakes come from Mousam Valley in Springvale, Maine. Here's a recipe for Roasted Tofu with Shiitake, Soy, and Ginger Over Baby Spinach. 

McIntosh apples

For the second week in a row, many of our boxes boast McIntosh apples from Maine. This week, we suggest making something sweet: apple strudel.

Green Leaf Lettuce

Most boxes this week feature green leaf lettuce from Atlas Farm in South Deerfield, Massachusetts. If you're full of ambition, here's an interesting recipe for Braised Lettuce with Peas. Otherwise, here are five easy ways to use lettuce.

Broccoli

Maybe it's the start of fall. Maybe it's that temperatures have dipped. Whatever the reason, must of our recipe suggestions this week involve firing up the oven.

Maine farm North Country Nutrition is back with more broccoli, and here's a recipe for Mediterranean Roasted Broccoli with Tomatoes. 

This Week's Local Produce

All of the fruits and vegetables we deliver are grown without synthetic pesticides and are USDA certified organic. Interested in receiving produce that's both organic and locally sourced all year round? Check out our Local Dogma Box.