Eat Arkansas

Max, the cheese is wonderful. We've been a member of Jody Hardin's "Basket of the Month" club for a long time and the cheese is always a favorite part of those all-Arkansas baskets. We're addicted to the jalapena cheddar cheese.

I love to see certified local food being offered. Jody Hardin has been doing an amazing job over the past few years speaking up for local food.

I just wish the market was sometime I could likely make it. I am still young enough that I disavow any knowledge of Saturdays prior to noon.

Joel, help is on the way. Jody is opening a storefront operation in August, right next to Cregeens. Should be a huge plus for Argenta and help all of us who struggle to make a morning market!

dk, that makes me very happy!

Now if only the city would give me a fair chance to get rid of my dead computer monitor ...

How timely! I was just online strategizing our day tomorrow, including our first trip to the CAFM! I'd like to be there at opening bell, but we have to pick up a rented auger at 8AM in Cabot, first, so we can get the posts set for our turkey housing, next to the chicken yard! The poults won't be ready to live in it for a few weeks yet, but it's hot, dirty work that doesn't pay to put off 'til later in the summer.

I can't wait to stock up on the produce I'm not growing in my pitiful little organic garden, and to visit with the farmers and "talk turkey." (or chicken, or eggs, or broccoli, or homemade cheeses...)

I went this morning--didn't get there early enough for blueberries, but came home with 16 quarts of beautiful strawberries, which I'm in the process of cleaning and freezing now. And yeah, I live a skip and a jump from Holland Bottoms, but since strawberries are one of the most-contaminated crops grown traditionally, it's worth the trouble to me to find chemical-free berries, especially for my daughter.

Also hauled: An 8-lb. grass-fed chicken, a grass-fed beefalo roast, some sharp cheddar raw-milk cheese, an armful of ruby chard, a dozen gorgeous leeks, organic Shiitake mushrooms, live patchouli & stevia plants, raw local honey, and a quart of plump blackberries.

Anybody got dinner suggestions?

That sounds like quite a wonderful spread, Belinda. What are you doing with the leeks? I got a nice bunch from the Conway Locally Grown Friday and I'm not sure what to do with them.

I'm not sure, but I'll figure it out tomorrow. Vichyssoisse is a strong option, or I may convert a fall recipe I have that uses shallots, and sub the leeks...and make a roasted leek/rosemary reduction for the beefalo roast. I'll probably post the recipe for whatever I wind up doing.

I'm excited at the prospect of "local" meals coming up!

As for shitakes, they are best when they are cooked dry and not in a liquid. My fav is to brush some olive oil, salt, pepper and lightly grill them. Just till they start to color and crisp up a bit. Don't burn them. Eat them while they're hot and you will be amazed that a mushroom can taste like the best beef you've ever eaten. They can also be sauteed in a small amount of olive oil. That would be an awesome topper for the chard.

I sauteed the leeks and mushrooms in olive oil, then wilted the chard in with that. Put it together with a pasta dish using venison, yogurt, and the raw-milk cheese. The husband went back for seconds, so it was a hit!

Beefalo roast is marinating for tomorrow.

Belinda - sounds good. Leeks/onions and mushrooms with the oil is always tasty. It reminds me of a dinner I made last month that started with mushrooms and onions in the pan that then wilted the baby spinach.

Pollen - I am with you on the direct heat method of cooking shitakes. To me, they come out very sweet, especially when sauteed.