Hello, Friends! July is in its final hours! I hope you got to soak up some sun this month! Some highlights from this month have been enjoying the farmer’s markets, hanging out on our back patio hammocks, harvesting garlic, and enjoying time with friends and family. Below is our market schedule for August, which is a little shifted around from the norm, so please take note of it! I’ve also included a guide for dehydrating garlic into powder, a BBQ mushroom recipe, and the tried and true dill relish recipe we love to make in the summer. Thanks for reading!

Dehydrating Garlic

We have had a pretty good garlic harvest this year! Two years ago we made tons of garlic powder and have been enjoying it since then. When dehydrated thoroughly, it stores for a very long time. One tip is to store the garlic in vacuum seal bags in the dehydrated, but not-yet-ground state. Sometimes the powder can get moisture in it and clump up when it is stored for a long time. But when the garlic is stored in the larger pieces and in a vacuum bag it keeps for years and years. We grind about a pint sized jar of powder at a time and keep the rest stored as larger pieces. Email me for bulk pricing on garlic.

BBQ Mushrooms

I have made variations of this recipe several times through the years. It’s a really fun way to use a lot of mushrooms! Also a super fun way to sneak mushrooms into your meal as a main component. I made BBQ mushrooms this week and topped baked potatoes with it. An alternative method to using a baking sheet as described in this recipe is to sauté the mushrooms in the oil and the dry spices until thoroughly cooked and starting to crisp a bit. After they are well cooked and looking tasty, add the BBQ sauce. I have not yet tried the slaw recipe that is included here yet, but it looks like a perfect pairing.

Dill Relish

I find the process of relish simpler than traditional pickles. Another bonus is that I don’t need to spend any time worrying about pickles going soggy over time. We skip the optional sugar in this recipe and really enjoy the savory flavor. We didn’t plant any cucumbers this year, so I was excited to get a big tub from The Purple Quail, one of our fellow vendors at the Loudonville Farmer’s Market.

Mushroom Fact

The three most common grocery store mushrooms: white button, cremini, and portabella are the EXACT same mushroom. They are simply harvested at different stages of maturity! Agaricus bisporus is the scientific name for this species. The white button mushrooms are youngest, portabella the fully mature stage, and cremini are the mid-point.

Where to Buy Our Mushrooms

• Stoodt’s Fresh Market in Bellville, Ohio. This great little grocery offers a good selection of fresh produce, baked goods, and pantry items. They source local and natural products when possible on top of their nice selection of grocery staples.

• Sweet Grass Dairy of Ohio - This charming farm store offers pasture raised meats, eggs, and dairy products. They raise all their own meats as well as producing all their own dairy products in their on-farm creamery. We keep mushrooms stocked in the fridge at this location.

• Bellville Farmer’s Market Find us at the Bellville Farmer’s Market August 16th.

• Ashland Christ United Methodist Church Farmer’s Market. August 2nd AND 23rd. This market is from 9am-11am.

• Loudonville Farmer’s Market Find us at Loudonville August 30th.

• Contact us at [email protected] for any wholesale inquiries or custom orders.