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Lion's Mane Mushroom

1/11/2021

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 Lion’s mane mushrooms are large, white, shaggy mushrooms that resemble a lion’s mane as they grow. This mushroom is popular in vegan and vegetarian recipes. It is absolutely delicious and provides an amazing hearty and firm texture, very similar to crab. It is mild in flavor and is an excellent vehicle to take on different flavors. Many describe their taste as “seafood-like,” often comparing it to crab or lobster. We source ours from Flat#12 Mushrooms in Buffalo. 

These mushrooms have both culinary and medical uses in Asian countries like China, India, Japan and Korea. Lion’s mane mushrooms contain bioactive substances that have beneficial effects on the body, especially the brain, heart and gut. Thoroughly heating them softens the mushroom, releasing the nutrients and medicinal compounds. 

9 Health Benefits of Lion's Mane Mushroom:
  1. Could Protect Against Dementia. Studies have found that lion’s mane mushrooms contain two special compounds that can stimulate the growth of brain cells. In fact, lion’s mane mushroom and its extracts have been shown to reduce symptoms of memory loss in mice.
  2. Helps Relieve Mild Symptoms of Depression and Anxiety.
  3. May Speed Recovery from Nervous System Injuries.
  4. Protects Against Ulcers in the Digestive Tract.
  5. Reduces Heart Disease Risk.
  6. Helps Manage Diabetes Symptoms.
  7. May Help Fight Cancer. Some research suggests that lion’s mane mushroom has cancer-fighting abilities, thanks to several of its unique compounds. Although further study is needed, when lion’s mane extract is mixed with human cancer cells in a test tube, they cause the cancer cells to die at a faster rate. 
  8. Reduces Inflammation.
  9. Boosts the Immune System.

​Storage & Preparation

Lion's mane mushrooms will last up to a week if properly stored and cared for, and they really aren't that finicky. Just keep them away from water—do not wash them until you are ready to eat them, if at all—and store them in your fridge away from the direct flow of cold air. (The crisper drawer will do just fine.) Brush off any dirt or black bits on the "fur" of the mushroom. Remove the "foot", where it was attached to the tree (it resembles the stalk of a cauliflower). Cut the mushroom into 1/2 inch steaks or as best you can, uniformly.

​Cooking Ideas

  • Pan sautéed with butter
  • Oven roasted with olive oil or butter and seasoning of choice
  • Grilled
To sautee: Slice mushroom into steaks. Place them in a dry pan on medium heat. Cook for 5 to 7 minutes and flip. When the mushrooms have released water and start to brown, add the butter - about 2tbsp per medium head of lion's mane. Make sure every piece gets a bit on both sides. Be delicate as you handle them and don't stir them around. Season with salt and generous amounts of fresh ground pepper. Bring the heat down to low and cook until both sides are golden brown.

​The furry fronds will go from soft to crispy and soak up all that butter. So satisfying as a side dish or served warm on top of salad.
Vegetarian "Crab" Cakes
Ingredients
  • 1 pound finely chopped or hand-shredded lions mane 
  • 1 cup large yellow or white onion, finely diced
  • 6 cloves diced garlic
  • 1/4 cup diced red sweet peppers
  • 3/4 cup whole wheat bread crumbs or panko crumbs make your own by baking in oven on 200F for 20 minutes, then blending
  • 2 duck eggs or large chicken eggs, beaten. To make this recipe vegan, use flax egg. Mix one tablespoon of flaxseed meal with three tablespoons of water. Allow to sit refrigerated for about 10 minutes to thicken.
  • 3 Tbsp diced parsley 
  • 3/4 Tbsp sea salt or to taste
  • 2 Tbsp butter, softened to room temperature This is mixed into the patties prior to cooking. Butter your pan separately as-needed.
  • Dash cayenne pepper
  • Lemon for garnish (optional)
Directions
  1. Place diced lion's mane, onions, and sweet peppers into lightly oiled skillet and sweat for about 15 minutes on low heat (3 on our stove), stirring regularly. The aim is to remove almost all the water from the ingredients, otherwise your crab cakes won't hold together. After 15 minutes, add garlic and sweat for another 5 minutes until no water remains in pan and ingredients are lightly browned. Remove from stove and let cool in bowl for 15-20 minutes. 
  2. Add all other ingredients into bowl and stir together. Then mush ingredients together by hand for a few minutes until thoroughly consolidated. 
  3. Form and cook a single test cake before making an entire batch. You want to make sure the moisture levels are just right and that the cakes will hold together. Tip 1: Make smaller ~3" diameter cakes to help them stick together and flip easier (larger cakes are more difficult). Tip 2: Let cakes gel together for about 5 minutes before cooking. Cook test cake in buttered skillet on low heat. If the test cake comes apart in the pan, you'll want to add more beaten egg and bread crumbs then try again. Then cook the whole batch!     
  4. Serve with lemon wedge.
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Mirepoix

1/5/2021

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​The words base, foundation, and humble beginnings are all terms used to describe mirepoix. Pronounced meer-PWAH, this simple, yet essential flavor base was named in the 18th-century after the duke, Charles Pierre Gaston François de Lévis, or Duc de Mirepoix, a French general and diplomat. It is said that his chef de cuisine named this seasoning base after his patron- the Duke.
​
Many chefs consider mirepoix to be the key ingredient for adding that extra umph to a dish. It’s the secret sauce; the essential ingredient; the reason your food tastes so good. Mirepoix plays an important role in flavoring soups, stews, casseroles, braised meats, and marinades.

How to make mirepoix:
To make this mirepoix recipe you’ll need two parts onion, one part carrot, and one part celery plus olive oil.
  1. Prepare your vegetables. Trim the root ends and tips from the vegetables. Rinse and scrub the carrots and celery. Dry well. If desired, peel your carrots before chopping (tip- save your root ends and carrot peelings and stick them in a freezer-safe bag. Transfer to the freezer and save for homemade vegetable stock).
  2. Chop your vegetables. The size you choose to chop your onions, carrots, and celery will vary depending on the recipe being prepared. However, as a general guideline: for sauteed recipes, chop small (¼-inch to ½-inch), for soups and stews, medium size (½-inch to 1-inch), and for stock, broth, or blended soups, larger size (1-2 inches).
  3. Cook vegetables over medium-low heat. Add the olive oil to a large skillet set over medium-low heat. Add the onions, carrots, and celery, mixing well to coat. Cook, stirring often, for 10-12 minutes, or until softened and onions are translucent. Adjust heat to prevent vegetables from browning.
Recipes with mirepoix:
  • Easy Chicken and Dumplings Recipe
  • Easy Lentil Soup Recipe
  • Shepherd’s Pie Recipe

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Celeriac

12/15/2020

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While this winter vegetable may look like a magical mandrake from a Harry Potter film, it carries familiar traits of potatoes and celery. Celeriac’s texture is comparable to that of a potato. However, it low in carbohydrates and can be eaten raw. Served raw, this vegetable is crunchy and presents a mild celery flavor with a hint of parsley. Roasting develops a subtle earthy, sweetness. Celeriac can also be boiled, broiled, steamed, sautéed, deep fried. You will enjoy preparing this vegetable in a variety of ways. 

Storage & Preparation

​Trim any greenery and root ends and store unwashed in a perforated plastic bag in the vegetable crisper. Scrub thoroughly with a stiff bristle brush under cold running water. To peel this root vegetable cut the top and bottom off and set I flat on a cutting board. Peel the hard brown skin and dunk in lemon water immediately to prevent any discoloration from oxidation. 

Nutrition Info

​To get the most nutritional value out of this vegetable, consume it raw. A single serving of celeriac contains 80% of the Daily Value of vitamin K. Vitamin K is important for blood clotting, heart health and bone health. Additionally, celeriac contains abundant antioxidants, fiber, Vitamin B6, Vitamin C, magnesium, phosphorus, and potassium. Vitamin C is especially important during winter to keep your immune system strong.

Cooking Ideas

  • Boiled celeriac makes a delicious, mashed dish
  • Try making “noodles” out of this dish using a spiralizer
  • Celeriac pairs well with apples and carrots
  • The crisp texture makes a wonderful slaw
  • Use them like potatoes and make celeriac hash browns or French fries

Recipes

Celeriac Remoulade​
Ingredients
  • ¼ Cup Mayo 
  • 1 tbsp Dijon Mustard
  • Juice of 1 Lemon
  • 1 Small Celeriac, Grated (About 4 cups)
  • 1 tbsp Parsley
Directions
  1. Thoroughly wash celeriac. Peel and then grate the celeriac.
  2. In medium sized mixing bowl, combine mayo, dijon mustard, and parsley.
  3. Stir in grated celeriac and enjoy.
Celeriac Fritters
Ingredients
  • 4 slices thick-cut bacon, chopped
  • 2 tbsp canola oil
  • 6 cups peeled and coarsely grated celeriac, (about 1 small)
  • 1/2 cup grated onion
  • 2 eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 Gala apple , cored and thinly sliced
  • 1/2 cup sour cream
  • 2 tbsp chopped chives
Directions
  1. Preheat oven to 250F. Place a rack on a baking sheet and set aside.
  2. Cook bacon in a large frying pan over medium until crisp, 4 to 5 min. Transfer bacon to a paper-towel-lined plate. Pour bacon drippings and canola oil into a small bowl.
  3. Combine celeriac, onion, eggs, flour, salt and pepper in a large bowl.
  4. Heat 2 tbsp oil mixture in the same frying pan over medium. Pack celeriac mixture into 1/4-cup portions, carefully turning each one into pan. Flatten into 3-in. wide fritters with a spatula. Cook until golden and crispy, 3 to 4 min per side. Transfer to prepared rack and place in oven to keep warm. Repeat with remaining celeriac mixture, adding 1 tbsp more oil mixture for each batch.
  5. Serve fritters topped with apple slices, sour cream, bacon and chives.
More recipes:
Garlic Mashed Celeriac Potatoes
Celeriac Cheddar Soup
Celeriac salad with apple, pine nuts and prosciutto
​
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Heart of Gold Squash

12/8/2020

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Heart of Gold Squash is an early winter squash that is hybrid variety of Sweet Dumpling and Acorn. The skin is cream with green vertical stripes with an acorn shape and a delicately sweet flavor. This squash can be used in recipes that call for acorn squash. 

Nutrition Info

​Squash is a micronutrient powerhouse. While low in fat and calories they are high in fat-soluble beta carotene, calcium, potassium, folate, magnesium and more. Calcium is crucial for proper heart, bone, muscle and nerve function. Squash is rich in carbohydrates, your body and brain’s preferred source of energy. Folate assists with the conversion of squash’s carbohydrates into energy. There are a dozen carotenoids in winter squash varieties that all present different health benefits. 

Storage & Preparation

This squash can be stored up to 6 months if kept in a cool and dry place. The longer the squash is stored the sweeter it becomes. ​The skin of this squash can be peeled off using a vegetable peeler. Halve and scoop out the seeds, which can be roasted with oil and seasoning for a fiber packed snack.

Cooking Ideas

  • Heart of Gold squash can be halved and filled with different sweet or savory items. Think granola, cinnamon, and dried cherries for breakfast. Sausage, apples, and quinoa for dinner. 
  • Heart of Gold Squash can be pureed and added to mac and cheese, alfredo, or soup.
  • Roasted Heart of Gold squash makes a great salad or smoothie addition.

​Squash & Apple Baked Oatmeal

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Ingredients
  • 1 whole acorn squash
  • 1 tablespoon coconut oil or ghee melted
  • 2 1/2 cups rolled oats
  • 1 1/2 teaspoons cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoon fresh grated ginger or 1/2 teaspoon dried
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 1 can coconut milk
  • 1/3 cup raw honey or pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup apple peeled and grated
  • 1/4 cup dried cranberries
  •  1/4 cup chopped pecans or walnuts
Directions
  1. Preheat oven to 375°.
  2. Half acorn squash, scrape out the seeds, and brush with oil or ghee.
  3. Place flesh side down on baking sheet and bake for 35 minutes until soft.
  4. Meanwhile, in a large bowl, combine oats, cinnamon, baking powder, ginger, nutmeg, and salt.
  5. When squash is soft, remove skin and mash in a medium bowl until smooth. Add coconut milk, honey, vanilla and apple.
  6. Add wet ingredients to dry ingredients and stir. Place into a greased casserole dish and press mixture down with a spoon.
  7. Sprinkle nuts and cranberries on top.
  8. Lower oven to 350° and bake for 35 minutes.
  9. Allow to cool for 10 minutes and serve.

Acorn Squash Gnocchi

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Ingredients
  • ½ a medium squash peeled and deseeded, approximately 1 1/3 cups
  • 1 egg yolk
  •  1 ¼ cups all purpose flour
  • ½ tsp sage (optional), finely chopped
  • 2 oz soft goats cheese, crumbled (optional)
Directions
  1. Peel and deseed the squash, cut into chunks then steam the squash until tender to knifepoint, around 10 mins or so.
  2. Mash the squash, removing any tough bit of the skin you might have missed, and allow to cool.
  3. Add the remaining ingredients and mix until combined, mashing the cheese and squash as necessary so you don’t get lumps.
  4. Lightly flour a work surface to roll out and rest gnocchi on until you are ready to cook.
  5. With floured hands, roll out large spoonfuls of the dough into logs and cut off sections about 1/2-3/4" thick. Roll each chunk into a ball and place onto a floured surface or a plate if chilling to cook later.
  6. Bring a shallow, wide pan of water to the boil. Drop a few gnocchi into the boiling water at a time, being careful not to overcrowd the pan and keeping the water boiling.
  7. Remove with a slotted spoon once the gnocchi rise to the top. If they don’t rise after a couple minutes or some do but others don’t, nudge them with a spoon as they may have stuck to the bottom.
  8. Serve with browned butter, pesto or your choice of sauce and some parmesan on top.
  9. Note – you can freeze uncooked gnocchi by laying out on a baking sheet, freezing then transferring to a freezer bag once frozen. Cook from frozen as you would normally, they’ll just take an extra minute to float up.

More Recipes

​Check out these other recipes for even more inspiration:
  • Squash Au Gratin with Smoked Ham and Gouda
  • White Cheddar Mac n’ Cheese Stuffed Squash
  • Roasted Apple and Acorn Squash Soup
  • 1-Bowl Acorn Squash Apple Cinnamon Raisin Muffins- Vegan, gluten and refined sugar free
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Broccoli Cultivars

12/1/2020

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Did you know there are multiple types of broccoli? Oh yes, there’s a whole world of this deep green veggie. Including broccolini, featured in this week's Farm and Family boxes, there are as many as 27 different varieties. These Old World cabbage relatives can be sown in early spring, midsummer, or even late fall.

​
It is best to store broccoli, in any of it's forms, in a plastic bag in your refrigerator's vegetable drawer. Remove as much air as possible from the bag. Some varieties will last longer than others. 

Broccolini

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​Think broccoli but on thinner, more tender stalks with smaller heads and a sweeter taste. It’s a cross between broccoli and Chinese broccoli. You might also compare its appearance to asparagus. Invented in 1993, broccolini was first grown under the name “Asparation” because of its asparagus-flavor undertones. But then some genius was like “that is a truly horrible name for a vegetable” and decided to market it as “broccolini” in the United States instead. 

Broccolini is basically broccoli’s lazier — and arguably tastier — cousin. Because there’s almost no prep involved, it can be on the table in next to no time. The best way to prepare it is also the simplest: Toss it in a hot pan with olive oil and lots of garlic until it’s vibrantly green and tender. Try this recipe for Easy 10-minute Garlic Broccolini.

Sprouting Broccoli

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​Sprouting broccoli is grown for its long, tender shoots, which are prepared in the same way as asparagus, or used in stir-fries. Serve the florets with leaves and stems attached, as all are quite tender. Also, don’t be surprised when the purple turns to green during cooking!

Cooking Ideas:
  • Purple sprouting broccoli, blue cheese and almond salad
  • Purple sprouting broccoli, spiced fried eggs and lime yogurt on toast
  • Roasted broccoli and feta flatbreads

Broccoli

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Broccoli has bigger, rounder florets and heads than broccolini, which is defined by its thinner stems and smaller heads. It is an incredibly nutritious vegetable, full of Vitamin C and other good nutrients. If you find yourself avoiding fresh broccoli because you’re worried it will go bad before you can get to it, steam until bright green and freeze in Ziploc bags for later. Frozen broccoli is great for bulking up a skillet meal, pairing with protein in a stir-fry, or adding to soup in a flash. Did you know you can even roast broccoli straight from the freezer? 

Creative Cooking Ideas
  • Did you know you can make pesto out of broccoli, and it’s delicious?
  • Are you eating the best part of the broccoli?
  • Use broccoli as breadcrumbs.
  • If you accidentally overcook your broccoli, don’t stop: Keep going!

Romanesco

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Also known as Roman cauliflower, Romanesco broccoli has a gorgeous texture like sea coral. It’s no surprise that this kind has an equally interesting flavor, best described as “nutty.” What a conversation piece for both the veggie garden and the dinner table! 

Like broccoli, Romanesco can be eaten raw, but also holds up well under various cooking methods like stir frying or roasting in an oven. As the florets heat up, they can become surprisingly sweet, making Romanesco a perfect addition to curries and other spicy dishes. Romanesco also goes very well with pasta. Keep it simple with a hard, aged cheese and olive oil. 

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