This post is sponsored by Bob’s Red Mill. All opinions are my own.
I love this time of the year. The chanterelle mushrooms are going off, the days are cool and crisp, the sun has been shining and we’re finally starting to wind things down at the farm. I honestly think October is my favorite month of the year for all the bountiful food, beautiful weather and shorter work days. It really doesn’t get much better than this brief and special time of the season.
The mushrooms featured in this recipe were harvested from our friend Colin and I’m beyond excited to head out into the woods with him next week to go mushroom hunting. He’s a damn pro and I don’t have much experience in the woods foraging for these guys so I’m so thankful he’s offered to take me out on an adventure. Ever since we completed our Local Thirty challenge it’s been hard to not keep going with this local thing! Discovering new landscapes and food systems right in our backyard has been so powerful. I have a wrap up post coming in the next few weeks about the whole Local Thirty month and I’m excited to share some of the lessons learned along with the not so glamorous moments, and the folks we met along the way. This challenge really ended up being one of the highlights of our year and I’m excited to share more in depth stories with you all soon.
In the meantime, I hope you all enjoy this simple recipe as much as we did. With minimal ingredients this sure was packed with bold flavors. My kind of meal! Pour a glass of wine, grab a fork and dig in.
Cheers from Tumbleweed Farm