Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
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
Puffball mushroom are available in the Spring.
Current Facts
Puffball mushrooms, Calvatia gigantea, are the only mushrooms that contain all of its spores inside its fruiting body. All members of the true puffball species are edible only when young with a white flesh. Mature puffballs decompose quickly and become dangerous to eat.
Description/Taste
Puffball mushrooms' given name is a precursor to how they appear. They are roughly rounded with a white, warted leathery exterior. When young their interior is spongy and white, with a texture and flavor similar to tofu. Mature, giant puffballs' skin begins to brown and their flesh will become yellow green to brown, a signal that the mushrooms are inedible.
Applications
Puffballs are most often prepared as a side dish or entree accompaniment. Their flavor and texture are enhanced when battered and fried, as tempura or sauteed. Pair with cow's milk cheeses, tomatoes, peppers or asparagus. Use soy, ginger, garlic, chili or mirin to complement the flavor of puffball mushrooms. Dried puffballs may be substituted for tofu. To store, place unwashed mushrooms in a paper bag or between paper towels; refrigerate. Do not store in plastic. Do not soak puffballs in water.
Geography/History
Puffballs are native to North America and they can be found in many regions of the United States, except the Gulf Coast and the Deep South. They thrive in multiple habitats including open fields, forests and gardens. As puffballs grow, their fruiting bodies break from their substrate source, allowing the puffballs to roll around, eventually their outer walls open up and release millions of spores.
Recipe Ideas
Recipes that include Puffball Mushrooms. One
is easiest, three is harder.
Puffball mushroom are available in the Spring.
Current Facts
Puffball mushrooms, Calvatia gigantea, are the only mushrooms that contain all of its spores inside its fruiting body. All members of the true puffball species are edible only when young with a white flesh. Mature puffballs decompose quickly and become dangerous to eat.
Description/Taste
Puffball mushrooms' given name is a precursor to how they appear. They are roughly rounded with a white, warted leathery exterior. When young their interior is spongy and white, with a texture and flavor similar to tofu. Mature, giant puffballs' skin begins to brown and their flesh will become yellow green to brown, a signal that the mushrooms are inedible.
Applications
Puffballs are most often prepared as a side dish or entree accompaniment. Their flavor and texture are enhanced when battered and fried, as tempura or sauteed. Pair with cow's milk cheeses, tomatoes, peppers or asparagus. Use soy, ginger, garlic, chili or mirin to complement the flavor of puffball mushrooms. Dried puffballs may be substituted for tofu. To store, place unwashed mushrooms in a paper bag or between paper towels; refrigerate. Do not store in plastic. Do not soak puffballs in water.
Geography/History
Puffballs are native to North America and they can be found in many regions of the United States, except the Gulf Coast and the Deep South. They thrive in multiple habitats including open fields, forests and gardens. As puffballs grow, their fruiting bodies break from their substrate source, allowing the puffballs to roll around, eventually their outer walls open up and release millions of spores.
Recipe Ideas
Recipes that include Puffball Mushrooms. One
is easiest, three is harder.| Meats, Roots and Leaves |
|
Tempura Fried Giant Puffball Mushrooms |
| Seasonal Ontario Food |
|
Fried Giant Puffball Mushrooms |
