blimp city mushroom (2024)

14/11/2024

We're happy to provide our members with a beautiful group of mushrooms for our week 5 drop of the Fall CSA. If you're jealous, signups are open for the Holiday CSA. Message, or email us at [email protected] for the details and to become a member.

12/11/2024

We would love to be a part of your holiday this year!! Join our Holiday CSA (community supported agriculture) and get fresh mushrooms delivered to you, perfect to make your winter holiday dishes even more special.

How's it work? Sign up, pay for your shrooms and then sit back and we work hard to make sure you get the most delicious, fresh mushrooms ever throughout the holiday season!

Interested? Message us on Facebook/Instagram or email us at [email protected]

05/11/2024

Week 4 brings some pioppinos and a fabulous pasta dish to use them in. We’re past the halfway point for our Fall CSA. Look for the Winter CSA signup in the coming weeks. 🍄‍🟫❤️

22/10/2024

Lots of Lion’s Mane this week. So every drop has 1/2 lb. Some have King Trumpet Oysters (pictured), while a few have Black Pearl Kings.

12/10/2024

Alas and alack! Unfortunately, all the spots for our Fall CSA have been filled. However, our Winter CSA will begin in just over 6 weeks. Registration for the Winter CSA will start in November. In the meantime, you can still purchase our tasty mushrooms at and . Thank you for all the support! Mush Love!

02/10/2024

Why should you join our CSA??? Here are 10 reasons! Don’t delay you only have until October 8th.

30/09/2024

It's Risotto Season!!! It's a meal, it's a side, It's just dang good. This week we'll be at the Barberton Farmers Market on Tuesday from 2-7. Live and in person at for their pop up sale Wednesday from 5-7pm. And as always we are in the Milk House, and at .

There's also just a week left to sign up for our CSA and get weekly mushrooms after the markets are done for the season.

Risotto with Mushrooms
• 4 TBS butter
• 1/2 pound chopped mushrooms (or more if you want it extra shroomy!)
• 1/2 medium onion, diced
• 3 cloves of garlic, minced
• 1/2 tsp dried thyme
• 1/2 tsp of salt
• 2 cups arborio rice (or other short grain rice)
• 1 cup white wine
• 4 cups chicken stock/vegetable stock (warm)
• Up to 2 cups of water
(as needed)
• 1/2 cup grated parmesan cheese
• More salt and pepper to taste
• 3 TBS chopped chives

Heat 2 TBS butter in large saucepan over medium heat, add onions and cook until slightly translucent. Add mushrooms and cook until starting to brown, add garlic, 2 TBS butter, salt and thyme. Cook until fragrant, then add the rice, stirring to coat in the butter/juice until slightly pale. Add the white wine and stir until absorbed. Add warm stock or water 1 cup at a time, stirring often until the liquid is absorbed and the rice is tender and cooked to your liking. (about 20 minutes)

Reduce the heat to low and stir in parmesan cheese and 2 TBS of chives. Taste and season with more salt and pepper to taste. Garnish with remaining TBS of chopped chives.

*before you begin risotto, you can brown some
of the mushrooms and reserve for a garnish on top if desired.

23/09/2024

Everyone need a classic spaghetti sauce recipe, and one with blimp city mushrooms is just that much better. Come see us at Barberton Farmers Market on Tuesday 2-7pm, or the last Norton Farmers Market Saturday 10am-1pm. And you can always get mushrooms at both and farm stands.

Spaghetti Sauce with Mushrooms
(4 servings)
• 3 TBS oil
• 1 medium onion, large dice
• 2 tsp salt
• 1 tsp dried oregano
• 1 tsp red pepper flakes
(more or less to taste)
• 1/4 c packed fresh basil leaves
• 4 cloves of garlic
• 1 TBS brown sugar
• 16 oz (2 cups) diced tomatoes
• 1/2 lb mushrooms, sliced (any variety will do, I use lions mane)
• 1 TBS balsamic vinegar

Heat oil in sauce pan, add onions, salt, oregano and red pepper flakes. Stir, cover and let cook until onions are starting to soften. Add half the sliced mushrooms, cook until mushrooms start to soften and slightly brown. Add garlic cloves, basil, sugar, and tomatoes. Cover and simmer for 30 minutes to an hour.

While the sauce is simmering, brown the remaining half of mushrooms in a bit of oil and set aside. (if you don’t like any chunks of mushrooms in your sauce, skip this step and put all the mushrooms in the sauce
to start.)

Using an immersion blender, or food processor/blender blend the sauce until your desired consistency. Return to low heat, add vinegar and taste for seasoning. Adjust as needed. Stir in whole mushroom slices if using. Serve with cooked pasta noodles, with Parmesan cheese and more fresh basil.

*if you want to add meat to this sauce, brown 1/2 lb ground beef or pork in pan first. Remove, then start with step one. Add your browned meat back into the sauce after you blend. Simmer for another 20-30 minutes before adding in your mushroom chunks/serving.
*this sauce freezes well

21/09/2024

Keep getting fresh locally grown mushrooms after the farmers market season! Our first six week share starts in mid-October and runs through November. We have a couple options to choose from with both weekly or biweekly pickup. Email [email protected] or message for full details and member agreement. Sign up now, we have limited spaces available.

16/09/2024

Who doesn't love a good pizza. Seriously. You know what makes pizza even better. Good fresh mushrooms. Come gets some for this weeks lunch or dinner at the Barberton Farmers Market on Tuesday from 2-7. Or you can always stop by or milk house.

Roast Garlic, Onion and Mushroom Pizza
• 1 head of garlic roasted (slice the top off a head of garlic, place in foil, drizzle with oil, salt and pepper. Wrap up foil and place in a shallow dish, bake in a 400° oven for 40-60 minutes, let cool and squeeze out the cloves)
• 1 medium onion, sliced and caramelized in some butter, lightly salted
• 1/2 pound of mushrooms, simple sauteed
• Parmesan cheese
• Chopped fresh herbs and/or chopped chives or green onions (optional)
• Your favorite pizza dough
(make your own or buy frozen)

Preheat oven to 475°.

Stretch your dough out on your preferred lightly greased pan. Spread roasted garlic cloves all over the dough, top with sauteed onions, then cooked mushrooms. Sprinkle cheese. Bake for 10-15 minutes (may take longer depending on how thick your crust is), until the crust is browned. Allow to cool slightly before slicing. Top with fresh herbs if using.

*Note: you can saute the onions and mushrooms in the same pan, just remove the mushrooms from the pan and then do the onions. You can cook them together (on

10/09/2024

This week we have a brilliant little pasta salad. We mostly use chestnut mushrooms for this, but you can easily replace them with your favorite mushroom. Come get chestnuts and all your favorites at the Barberton Farmers Market every Tuesday from 1-7pm. Or stop by Jacobs Heritage Farm or Barton Farms and Gardens any day of the week.

Chestnut Mushroom Pasta Salad with Corn and Sichuan Peppercorns
• 1 tsp Sichuan peppercorns (crushed in mortar and pestle)
• 4 green onions, sliced thin
• 4 garlic cloves, finely minced
• 2 TBS sesame seeds
• 1.5 tsp crushed red pepper
• 1 c vegetable oil +1 TBS
• 1/2 c soy sauce
• 3 TBS balsamic vinegar
• 1/2 pound chestnut mushrooms (sliced king trumpet or black pearl king would work too)
• 8 ounces udon noodles (or spaghetti noodles) broken in half
• 2 cups fresh corn kernels
• 12 oz garlic scapes, broccoli,
or green beans (optional)
• Salt to taste

In 1 TBS oil, saute garlic scapes, broccoli or green beans if using. Once starting to soften, add mushrooms and cook until starting to brown. Add in corn, toss together, season with a bit of salt and remove from heat.

Cook noodles according to package directions, drain and rinse under cold water to cool and toss in a large bowl with the mushrooms and veggies.
Heat 1 c of vegetable oil over med/high heat until just before smoke point, between 300-350 degrees.

In a heat proof bowl, combine peppercorns, green onions, garlic, sesame seeds, and red pepper. Carefully pour the hot oil over top and then add the soy sauce and vinegar. Stir to combine, pour over the noodles and veggies and toss to combine. Eat at room temp or refrigerate to serve later.

03/09/2024

Lots of gorgeous mushrooms today at the Barberton Farmers Market! Lion’s Mane, Shiitake, Chestnut, King Trumpets, Black Pearl Kings and Oysters. Come out and say hi! 2-7pm.

26/08/2024

This week's recipe is taking me back to one of my childhood favorites, we've just plussed it up with some fresh blimp city mushrooms. Bring some water and maybe a sunhat on your trip to get fresh mushrooms at the Barberton Farmers Market Tuesday from 2-7pm. Or you can always hit up Jacobs Heritage Farm or to get your fix.

Hamburger Steak with Mushroom Gravy
(serves 4)
For the hamburger steak
• 1 TBS oil
• 1 lb ground beef
• ½ onion, grated
• ⅓ c breadcrumbs
• 1 egg
• 2 cloves of garlic, minced
• 2 TBS ketchup
• 2 tsp mushroom ketchup or worcestershire
• 2 tsp dijon mustard
• ¼ tsp black pepper
• 1 tsp dried thyme (optional)

For the mushroom gravy
• 4 TBS butter
• ½ pound chopped and sliced mushrooms (a variety is nice!)
• ½ onion, chopped
• 1 garlic clove, minced
• 3 TBS flour
• 2-3 cups of beef broth
• 1 TBS soy sauce
• Chopped fresh herbs (optional): parsley, chives, thyme
• Salt and pepper to taste

Combine all hamburger steak ingredients in a large bowl and mix together with your hands until well combined. Form into 4 oval shaped patties.

Heat oil in a skillet and cook patties for about 4-5 minutes per side until nicely browned. Remove from the skillet and keep warm.

Turn heat down to medium/low and add butter and onions, cooking until the onions are slightly softened. Turn up the heat to medium/high and add mushrooms. Cook until mushrooms begin to brown, then add the garlic. Once the garlic is fragrant, add the flour. Once the flour is absorbed slowly add the beef broth, one cup a time until the gravy is the consistency you like. Stir in the soy sauce and fresh herbs. Taste and add salt and pepper to your taste. Place the hamburger steaks back in the pan with the gravy. Simmer until warmed through, serve with mashed potatoes or rice.

20/08/2024

With all the beautiful Lion's Mane we'll have at the market today, we felt inclined to share this wonderful use for them. Come see us today at the Barberton Farmers Market from 2-7 Tuesday, at the Norton Farmers Market on Saturday 11-1, or pick some up from the wonderful stands at or .

Lion's Mane "lobster" Rolls
For the sauce
• 1/4 c celery, small dice
• 1/4 c mayo
• 1 tsp Old Bay
• 1 TBS chopped chives
• 1 TBS chopped dill
• Juice of half a lemon
• Salt and pepper to taste

For the mushrooms:
• 1 lb lions mane mushroom, ripped into medium sized chunks
• 1 tsp Old Bay seasoning
• 1/2 tsp salt
• 1 tsp sugar
• 5 TBS butter, divided

To Finish
• 4-6 split top, New England style hot dog buns (sides trimmed)
• Chopped dill, chives
• Sprinkle of Old Bay
• Lemon wedge

Stir together all the sauce ingredients in a medium bowl.
Set aside.
Heat 2 TBS of butter in large skillet, add lions mane chunks and cook until browned and slightly softened. (stirring occasionally) When they are almost done, add Old Bay, salt, sugar and stir. Remove from heat, then stir in 2 more TBS butter until melted. Taste and add more seasoning if you like. Toss in the bowl with the sauce and stir to combine.
Melt the remaining butter in the skillet over medium heat; toast the buns on the cut sides about 1-2 minutes each side until golden and toasty.
Fill the toasted buns with the mushrooms, top with chopped herbs, more Old Bay and lemon wedge.

17/08/2024

Come out to the HUG on Merriman to get your yoga on, and get some beautiful mushrooms. We’ll be there Sunday from 11-5pm. And we have a lot of wonderful Lions Mane, Oysters, Black Pearl Kings, and even a tiny bit of Reshi.

12/08/2024

This week is one for the adventurous. We love Black Pearl Kings in this dish, but you can use your favorite mushroom. Catch us Tuesday from 2-7pm at the Barberton Farmers Market. Or you can always pick some up on your stop at Jacobs Heritage Farm or Barton Farms and Gardens.

Korean-style Black Pearl King Mushrooms
1 pound black pearl king mushrooms sliced length-wise. (larger ones quarter)
3 TBS gochujang (korean red chili paste)
2 TBS soy sauce
1 TBS corn starch
2 TBS brown sugar
1 TBS minced garlic
1 tsp minced ginger
1 TBS sesame oil (optional)
½ c water
Chopped green onion
Cooked rice

To make sauce: Mix gochujang, soy sauce, corn starch, brown sugar, garlic, ginger and sesame oil in a bowl, set aside.

Heat 1 TBS veg oil in pan and brown the mushrooms. (do in batches if needed to not overcrowd) Once all mushrooms are browned, add back to the pan and stir in sauce. Add ½ cup water and simmer until sauce is thickened.

Top with green onion and serve with rice.

*you can add thinly sliced chicken or beef if you desire. Cook in oil, remove then cook the mushrooms. Add the meat back in when you add the sauce.
*Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. Find in the Asian isle of the grocery store.

09/08/2024

We hope to see you Saturday morning at the 10am-1pm.

05/08/2024

This week we add mushrooms to a simple dutch oven bread to make a great side to accompany just about anything. Hope to see you at the Barberton Farmers Market Tuesday 2-7. You can also get fresh mushrooms at Jacobs Heritage Farm or the milk house at .

Dutch Oven Mushroom Bread
3 ½ c AP flour
1 cup shredded gouda cheese (swiss or cheddar work too)
½ pound oyster mushrooms, sliced
¼ pound, chestnut mushrooms, larger ones sliced in half
1 TBS + ¼ tsp kosher salt (separated)
2 cups warm water
2 ¼ teaspoons instant yeast (one packet)
2 TBS olive oil (separated)
1 TBS grated parmesan (optional)
Cracked black pepper (optional)

In a saute pan, heat 1 TBS olive oil over med/high. Add mushrooms and saute until browned, stirring as needed. Add ¼ tsp salt and stir, remove from heat and allow to cool.

In a measuring cup, combine warm water and yeast.

In a large bowl combine flour, 1 TBS salt, cooled mushrooms and shredded cheese. Stir well. Add the water/yeast mixture and using a silicone spatula stir until the dough comes together.

With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with plastic wrap or a kitchen towel, place in a warm spot and allow to rise for about an hour (double in size)

Place a dutch oven with lid on the middle rack of the oven and preheat to 450° for 30 minutes.

Using the spatula, fold the dough towards the center 8 more times. Cover and let rest again for 30 minutes.

After the final rest, lightly flour a work surface and peel the dough from the bowl. Fold the edges towards the center 8 times, then flip the dough over (seam side down) onto a piece of parchment paper. Brush the top with 1 TBS olive oil, sprinkle the 1 TBS grated parmesan and black pepper if using.

Carefully remove the dutch oven from the hot oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for 20 more minutes until the bread is golden brown.

Carefully slide the bread onto a wire rack to cool. (remove the parchment) Allow to cool 1 hour before slicing.

blimp city mushroom