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Thursday, April 21, 2011

Growing Schrooms

I've never really thought about it before, but I suppose that I do cook fairly sustainably. I don't own a car, so everything I cook has to be something that I can carry home. I buy organic when I can, recycle all containers, and dry and preserve. I love the idea of growing my own food though. For that you need an outdoor space and soil and knowhow. My mom does it, she has a garden and fruit trees and mostly grows her own seasonal produce. She has a sage bush that's at least 20 years old with a trunk as thick as my wrists. This is on the Sunshine Coast, where I'm from.

So I was fairly delighted when I found a little apartment-dweller sized mushroom at my local Capers, designed for folks whose outdoor space consists of a windowsill. The base is used coffee grounds, and all you have to do is soak the bag in water for 24 hours, then place in it's cardboard packaging, cut an 'x' in the plastic, mist twice a day, and you get pearl oyster mushrooms:


Mine haven't grown yet, but I just started this garden. Should take a couple of weeks. I can see some stuff germinating in there. Once the mushrooms have grown (you can get 3lbs out of this box, just turn it around to the other side when you're done) you can use the soil for potted plants. BRILLIANT! Brought to you by the good people at Back to the Roots.

In the meantime I thought I would make a dish with these sustainable beauties and cook a birthday dinner for my main squeeze at the same time. Who can multitask? This gal.

Spinach, Feta and Mushroom Orzo
Serves 2

2 cups orzo
2 cups Fresh spinach
1 cup oyster mushrooms (about 6-8 good sized ones)
1/2 container of crumbled Greek feta
Olive oil
1/2 yellow onion
2 cloves garlic

Cook and drain the orzo. Saute garlic and onion in a pan with the olive oil, adding mushrooms, then spinach. Cook until the spinach is slightly wilted. Turn off heat and add feta. Salt and pepper to taste. Serve immediately.


I love this combo together. It's so very popular for a reason. I would have liked to do something a little more elaborate but I got sick again, so I've been alternately blowing my nose and cooking (which is attractive to no one). Cameron gave me this nice compliment talking about how nice it was for me to cook for him on his birthday even though I was sick and the whole time I was stuffing kleenex up my nose as a form of active listening. Poor guy.

Enjoy and Happy Earth Day! More on the mushroom garden as it flourishes. Seriously where was this when I was in University? For, you know, the other kind.

19 comments:

  1. This orzo recipe looks ridiculously good. I also tried those in-home mushroom kits, except I failed miserably with mime. Hopefully you're a lot more successful!

    Thanks for sharing this great recipe!

    ReplyDelete
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