The Sharlyn melon has a cracked skin with tan and yellow-orange coloring. Superficially resembling an elongated Cantaloupe, the Sharlyn does not possess the sweet unctuous flavor of Cantaloupes, rather a more restrained balance of sweetness
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
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The Lion’s Mane mushroom is available in the late summer and autumn months.
The Lion’s Mane mushroom, or the Bearded Hedgehog mushroom, commonly makes its home on living or recently cut birch or oak trees. The scientific name for this unique-looking mushroom is Hericium erinaceus; the word “erinaceus” pertaining to a hedgehog, or a prickly animal.
The Lion’s Mane mushroom, also known as the Bearded Tooth fungus, looks a lot like its namesake; white and spherical with soft spines dangling from a hidden base. The body of the Lion’s Mane can grow from ten to 25 centimeters and the spines can range in size from 4 to 6 cm. Its texture is meaty and tender with a sweet and fragrant taste similar to lobster or crab. When young, the color is a striking white that changes to a more yellowish, lion-like color with age.
Lion’s Mane mushrooms have a very meaty texture and can be served as a compliment to meat dishes or in pastas. Cook in butter to intensify the flavor of lobster or crab. This mild mushroom easily picks up the flavors of whatever is being cooked. Sautee in garlic, white wine and parsley or add to stir fries in place of tofu or meat. The Lion’s Mane mushroom can be the main component of the meal or served instead of or alongside meat or fish.
The variety Lion’s Mane mushroom found in Japan and Vietnam there is cultivated for medicinal use to repair damaged nerves. Research has shown that the Lion's Mane contains natural properties known as erinacines, which may promote nerve growth. In China and Japan, the mushroom is dried and is sometimes combined with Lingzhi mushrooms to make a tonic for gastric ulcers or for treating poor digestion.
The Lion’s Mane mushroom is said to be native to North America, specifically the southeast, and Europe. Growing in temperate climates on hardwood trees, the mushroom also known as the Monkey’s Head or Pom Pom Blanc can also be found growing in China, Japan and Korea. It dates back several hundreds of years in these Asian countries. The Japanese term is Yamabushi-take, and its Chinese name is Shishigashida.
Recipes that include Lion's Mane. One is easiest, three is harder.
|GirlieGirl Army||Tofu de Provence with Lion's Mane Mushroom & Green Bean Risotto|
|Nibble Me This||Butter Poached Lion's Mane Mushrooms|
|Stephen Cooks||Lion's Mane and Oyster Mushroom Pasta|