Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
Yellow Foot Chanterelle Mushrooms
Inventory, 5 lbs : 5.10
This item was last sold on : 01/15/18
|Sierra Madre Mushroom Inc.||Homepage|
The Yellow Foot chanterelle is a delicate and petit, vase-shaped mushroom. Its cap is connected to the stem via wave-like, gilled ridges that run partially into the stem. Its colors are burnt orange to saffron yellow throughout the entire mushroom, though its coloring fades as it matures. Yellow Foot chanterelle flavors and aromas are equally delicate and faintly fruity. It is thin-skinned with a soft and moist flesh, unlike its greater counterpart, the chanterelle. Yellow Foot chanterelles are harvested between one and three inches in length.
Yellow Foot chanterelles are available mid-winter until mid-spring.
The Yellow Foot chanterelle is one of several species formerly known as C. lustescens. It is a member of the Cantharellus family though its DNA suggests otherwise. It is commonly identified as Craterellus tubaeformis and C. infundibuliformis as separate species in field guides, though it has been determined that they are the same. It is an edible wild mushroom that has refused attempts at cultivation.
Mushrooms provide protein, fiber, a substantial amount of vitamin B, vitamin D, vitamin K, copper and other minerals.
Yellow Foot chanterelles are complimented by Mediterranean herbs and spices including sage, rosemary, tarragon and thyme. Sauté with bacon, eggs, chicken, steak and potatoes; season as desired. To clean, brush with a mushroom brush or paper towel; remove debris from the funnel. To store, refrigerate unwashed mushrooms in a paper bag or lay between damp paper towels. Do not seal mushrooms in plastic. Never wash chanterelles and do not soak mushrooms in water.
Yellow Foot chanterelles grow in numerous groups on moss or mossy logs in low, wet woods of mixed hardwoods, hemlock, and pine primarily in eastern North America. They are also found growing in smaller numbers in Medicino County, California amongst the hardwoods and pines. These mushrooms emerge when very few other species are available, however their visibility is a sign that the more obscure Black Trumpet mushrooms may be growing nearby.
Restaurants currently purchasing this product as an ingredient for their menu.
|Great Maple||San Diego CA||619-255-2282|
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Barbarella||San Diego CA||858-454-7373|
|Lauberge Del MarLauberge||Del Mar CA||858-259-1515|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Trust Restaurant||San Diego CA||609-780-7572|
Recipes that include Yellow Foot Chanterelle Mushrooms. One is easiest, three is harder.
|Salt and Pepper Skillet||Roasted Chanterelle & Yellow Wax Bean Salad|
|Herbivoracious||Farro with Chanterelles, Apples, Apples and Apples|
|Eat Gracefully||Yellowfoot Chanterelle and Brussels Sprout Pizza|
|Forager Chef||Yellowfoot Chanterelle Mushroom Vodka|
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