Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Grower
Seasons/Availability
Frozen huitlacoche mushrooms are available year round.
Current Facts
Huitlacoche, Ustilago maydis, AKA cuitlacoche, is a fungus whose name translates from Ancient Nauhatl as "corn smut". Taxonomically, Huitlacoche is not a mushroom. It is actually classified as a fungal disease that corn cobs develop within their stalks. The fungus attacks the kernels, replacing them with a black, molden excrement that hardens.
Description/Taste
Huitlacoche is a culinary delicacy that has the appearance of vegetable ash coated and bloated shaped kernels. Its flavor is smoky sweet, a combination of the fungus resembling the sweet corn flavor along with the ashen earthy undertones the fungus creates. Huitlacoche should be harvested within 16-18 days of the corn being infected by the fungus, as its spores will then have reached maturity.
Applications
Pair with cheeses, squash blossoms, shrimp, lobster, monkfish and scallops. Add to soups, tacos, quesadillas and salsas. To store, keep frozen.
Geography/History
Though the name suggests Hiutlacoche is native to Mexico, the fungus can be found all over the world, though, indeed it is most easily and often found in Mexico and some parts of the United States where it is intentionally infected into cultivated corn to produce commercial Huitlacoche crops. Once the fungi's teliospores are mature, they are dispersed naturally by the wind, blowing them into the soil. The spores can survive the winter and infect the next year's crop.
Recipe Ideas
Recipes that include Huitlacoche Mushrooms. One
is easiest, three is harder.
| Sierra Madre Mushroom Inc. | Homepage |
Seasons/Availability
Frozen huitlacoche mushrooms are available year round.
Current Facts
Huitlacoche, Ustilago maydis, AKA cuitlacoche, is a fungus whose name translates from Ancient Nauhatl as "corn smut". Taxonomically, Huitlacoche is not a mushroom. It is actually classified as a fungal disease that corn cobs develop within their stalks. The fungus attacks the kernels, replacing them with a black, molden excrement that hardens.
Description/Taste
Huitlacoche is a culinary delicacy that has the appearance of vegetable ash coated and bloated shaped kernels. Its flavor is smoky sweet, a combination of the fungus resembling the sweet corn flavor along with the ashen earthy undertones the fungus creates. Huitlacoche should be harvested within 16-18 days of the corn being infected by the fungus, as its spores will then have reached maturity.
Applications
Pair with cheeses, squash blossoms, shrimp, lobster, monkfish and scallops. Add to soups, tacos, quesadillas and salsas. To store, keep frozen.
Geography/History
Though the name suggests Hiutlacoche is native to Mexico, the fungus can be found all over the world, though, indeed it is most easily and often found in Mexico and some parts of the United States where it is intentionally infected into cultivated corn to produce commercial Huitlacoche crops. Once the fungi's teliospores are mature, they are dispersed naturally by the wind, blowing them into the soil. The spores can survive the winter and infect the next year's crop.
Recipe Ideas
Recipes that include Huitlacoche Mushrooms. One
is easiest, three is harder.| Food Tease |
|
Huitlacoche (Corn Truffle) Tacos |
| Rancho Canyon Cookbook |
|
Chicken with Huitlacoche |
