Mushrooms and other wonders of the Tilton Winter Farmers Market

Posted 02/19/13

blue_oyster New hampshire Mushroom Company

If you have not already discovered the Tilton Winter Farmers Market, you really should. There are over 40 vendors there every Saturday and Sunday from 10:00 to 2:00, including Hermit Woods Winery every Sunday. There is so much wonderful, fresh, often organic food available it would take too long for me to share everything. Just visit their website to see all the different vendors, or even better, visit the market.

However, I did want to mention one terrific discovery, fresh, locally grown organic mushrooms from the New Hampshire Mushroom Company. I have never seen such a wonderful array of fresh mushrooms. You can learn all about them by following this link:   They were recently featured on New Hampshire Chronicle,  check out their video here.

If you like mushroom soup, I recently discovered a wonderful recipe that we make every week now that we have such a wonderful supply of mushrooms:

Pureed Mushroom Soup


• 2 tablespoons olive oil

• 1 onion, coarsely chopped

• Coarse salt and freshly ground pepper

• 20 ounces mushrooms, trimmed and quartered, (ideally Blue Oyster but I have used a wide variety and usually use multiple types)
They require prescriptions purchase levitra from US doctors; adhere to all federal, state and local laws, DEA regulations and the regulations implemented by the National Association of Boards of Pharmacy. But we have got the other form of Kamagra products follows cialis generika 10mg the same pattern and provides relief from erectile issues. Sexual Dysfunction for women can be a persistent, recurring problem that may not be affected by medication. tadalafil 20mg generic Unintended best prices on viagra Some widespread cialis are headache, facial flushing, rigid or drippy nose, upset stomach, upset stomach and dizziness.
• 1 baking potato, peeled and cut into 1-inch chunks

• 1 can (14 1/2 ounces) reduced-sodium chicken broth

• 1 to 3 teaspoons fresh lemon juice


1. In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

2. Add mushrooms, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until mushrooms and potato are tender, about 20 minutes.

3. Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.