Produce Briefs...
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
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.
Seasons/Availability
In the Pacific Northwest, the Matsutake season usually starts the first part of September. Generally, by November the growing range will have stretched into Northern California and the season can stretch as far as late January. Rainfall will determine early growth and continued production.
Current Facts
The matsutake mushroom is a deep mycelium fungi. Matsutake means pine mushroom and it is the odor of this mushroom that truly identifies it. As it thrives in pine forests, it resembles the aromas of the woods.
Description/Taste
The matsutake mushroom has a large rugged umbrella-shaped cap and thick-skinned stem. The coloring ranges from creamy white to rusted brown throughout the flesh. Often compared to a jellyfish, it is toothsome and crunchy in texture. Matsutake mushrooms have definitive spicy and clean aromatics and a pine-like fragrance when cooked.
Applications
The matsutake resembles the truffle, which lends its aroma best to simple preparations. A broth with several slices of this mushroom would be served in a lidded bowl or pot, for example, so that the scent of earthy pine with a tinge of cinnamon swirls within the container until it is finally released. Matsutake are most commonly used in simple soups and rice dishes, and pair well with seafood, seaweed, soy, ginger and garlic.
Ethnic/Cultural Info
One of the rituals of the matsutake season is to prepare a sukiyaki, the Japanese version of a hot pot, in the woods during a hunt. The broth is a combination of dashi (fish stock), sake, mirin (sweet cooking sake) and a touch of sugar.
Geography/History
The North American Matsutake, aka Pine Mushroom, is a different mushroom species than the Japanese Matsutake. It has become a suitable substitute for the Japanese Matsutake, but should not be confused with the Japanese species. The North American variety, Tricholoma magnivelare, releases the same complex, spicy fragrance as the rare Japanese species, Tricholoma matsutake. Matsutakes prefer the company of fir and hemlock trees in the north, pine trees a little further south, and tanoak and madrone trees in California.
Recipe Ideas
Recipes that include Matsutake Mushrooms. One
is easiest, three is harder.
In the Pacific Northwest, the Matsutake season usually starts the first part of September. Generally, by November the growing range will have stretched into Northern California and the season can stretch as far as late January. Rainfall will determine early growth and continued production.
Current Facts
The matsutake mushroom is a deep mycelium fungi. Matsutake means pine mushroom and it is the odor of this mushroom that truly identifies it. As it thrives in pine forests, it resembles the aromas of the woods.
Description/Taste
The matsutake mushroom has a large rugged umbrella-shaped cap and thick-skinned stem. The coloring ranges from creamy white to rusted brown throughout the flesh. Often compared to a jellyfish, it is toothsome and crunchy in texture. Matsutake mushrooms have definitive spicy and clean aromatics and a pine-like fragrance when cooked.
Applications
The matsutake resembles the truffle, which lends its aroma best to simple preparations. A broth with several slices of this mushroom would be served in a lidded bowl or pot, for example, so that the scent of earthy pine with a tinge of cinnamon swirls within the container until it is finally released. Matsutake are most commonly used in simple soups and rice dishes, and pair well with seafood, seaweed, soy, ginger and garlic.
Ethnic/Cultural Info
One of the rituals of the matsutake season is to prepare a sukiyaki, the Japanese version of a hot pot, in the woods during a hunt. The broth is a combination of dashi (fish stock), sake, mirin (sweet cooking sake) and a touch of sugar.
Geography/History
The North American Matsutake, aka Pine Mushroom, is a different mushroom species than the Japanese Matsutake. It has become a suitable substitute for the Japanese Matsutake, but should not be confused with the Japanese species. The North American variety, Tricholoma magnivelare, releases the same complex, spicy fragrance as the rare Japanese species, Tricholoma matsutake. Matsutakes prefer the company of fir and hemlock trees in the north, pine trees a little further south, and tanoak and madrone trees in California.
Recipe Ideas
Recipes that include Matsutake Mushrooms. One
is easiest, three is harder.
