Inspired by Food, Farms & Foraging
Ingredients: 8 cups vegetable stock (see recipe below) 1 bay leaf 1/2 tsp saffron .8 pounds shrimp 1/2 pound clams 1/2 pound mussels 2 leeks 1 small onion 1 can diced tomatoes 3/4 cup white wine 2 lemons 1 bunch kale or arugula/spinach/kale mixture 1 cup mushrooms 4 cloves garlic Continue Reading
Potato, Leek, Gruyère and Oyster Mushroom Gratin (serves 4 as a side dish) Step 1: Grow your mushrooms! I bought a mushroom starter kit at the Santa Cruz Fungus Fair. Within two weeks, little mushrooms began to grow. Once they sprouted, the mushrooms began doubling in size each day. One week later, Continue Reading