'shrooms and dates

Today we celebrated mushrooms at the Farmer's Market -- culinary mushrooms, to be exact. All sorts of mushroom-related tastings and events were taking place, including a "kid's table" adjacent to our kitchen where kids (of all ages) could inoculate a roll of wet newspaper with shiitake spores, then take it home and grow mushrooms in the closet. Amanda, our chef today, made a mixed-mushroom galette (a freeform tart), and a shaved porcini "carpaccio," drizzling the porcini slices with lemon oil, flaked salt, and parsley.

There is now a Christmas tree vendor at the market. I made a point of getting my wreath (eucalyptus with rose hips) early. After some set up, I made "family meal" for our volunteers: eggs scrambled with caramelized onions, sweet peppers, arugula, and potatoes. And I peeled a bowl full of mandarins. Then Sarah sent me away: "Walking the farmer's market is part of your job." I bought some delicious late-season plums, which I think I'll slice and cook into a simple sauce to use on waffles tomorrow. And in the spirit of expanding my knowledge, I stood and talked to the guys at the Flying Disc Ranch booth. They sell dates. We had a little tasting and I came home with a half pound each of derries and bahris. The barhis are especially amazing, soft and creamy, as if you were eating date pudding, with a pit inside. So the weekend challenge: what to do with them!