This amazing vegetarian nut loaf is a blast of umami, and was first made for me by my good friend Catie Rasmussen of Roots of Space. It is a glorious meal in and of itself, and is also a great addition to your Thanksgiving feast. It requires a decent amount of prep time, so plan accordingly. This recipe is also very forgiving and customizable. Feel free to try different cheeses, a mix of mushrooms, or vary any ingredient that you see fit. I’m just about to start prepping one myself for our family’s Thanksgiving dinner. Enjoy!
2 tbs butter or oil
1 onion diced
1 1/2 C chopped mushrooms
2 cloves garlic minced
1 small green pepper chopped
1 tsp thyme, savory & margoram
1/2 tsp sage
salt & pepper
1 1/2 C cooked brown rice
1 1/2 C walnuts chopped
1/2 C cashews chopped
3/4 lb graded cheese
1/4 C fresh herbs
Heat butter & onions. Add shrooms, garlic, green pepper, dried herbs, salt & pepper and saute. Transfer to large bowl and add remaining ingredients. Mix well.
Line bottom and sides of 9″ loaf pan with parchment. Leave 3″ overhang on long sides to fold over loaf. Coat with butter or spray. Pour mixture into pan, tamp down, and fold over parchment.
Bake 1 hour @ 350.
Let sit 5-10 minutes before serving.
2-2 1/2 C vegetable stock
2-4 tbs nutritional yeast
1/4 C unbleached white four
5 tbs sesame or light olive oil
2 tbs soy sauce or braggs
1 tbs butter
2 tsp dijon mustard
1 clove garlic pounded
1/4 C sherry
Heat veg. stock in sauce pan. Brown yeast and flour in separate pan. Add oil & butter to yeast and flour. Cook for 5 minutes.
Whisk in boiling stock. Simmer 20 minutes.
We had an amazing time at the farm last weekend. The first annual Woodland Jewel Log Jam was all that a work party should be. Good folks doing hard work, hanging out and being real with each other. Hearty food and drink followed, and we were able to drill and inoculate 75 oak logs with shiitake spawn.
The logs are all 4″-6″ in diameter, and 7/16″ holes were drilled every few inches. Shiitake sawdust spawn was then injected into those holes, and finished off with a protective coating of cheese wax. The wax keeps out bugs which are attracted to the spawn’s sweet aroma. The logs will then incubate for 8-12 months while the shiitake mycelium colonizes the wood.
Thanks to all the drillers, pluggers and waxers. See you all next year!!!
We are honored to have been chosen “Best Farm” of 2015 by Edible Philly magazine. Anyone interested in our local food scene here in the Philadelphia area should check out the magazine, as it has quickly become a valuable source of information and a strong supporter. Head over to Edible Philly to read the feature, and learn about the other “Local Heroes” of 2015, and to find out where to pick up a copy of the magazine.
Now the pair produces flawless mushrooms on their farm, Woodland Jewel, in Spring City, Pennsylvania. They’re not far from Kennett Square, touted as the mushroom- growing capital of the world, but Woodland Jewel’s spectacular specimens hardly belong in the same category as the button mushrooms and portobellos destined for supermarket shelves.
We’re excited here at WJ HQ to now offer Grow Your Own Shiitake Kits. These kits will yield up to two pounds of delicious and nutritious Shiitake mushrooms over two to four harvests. Small mister and full instructions are included with your kit. Pick one up in the Shop, and start growing these beauties on your kitchen counter top!
Shiitake (Lentinula edodes) has long been revered for its health benefits and immune stimulating properties. It has been used medicinally by the Chinese for more than 6,000 years. Shiitake contain a compound called lentinan which is known to slow tumor growth. Shiitake mushrooms also contain a compound called D-Eritadenine (DEA), which helps lower cholesterol and supports cardiovascular health.
In the summer of 1999, I came up with the idea of setting a long table on a farm and inviting the public to an open-air feast in celebration of the farmer and the gifts of the land. I decided to call this idea Outstanding in the Field. I thought a big table, carefully composed alongside the ingredients for the evening’s feast would inspire both a conversation at the table and a broader discussion about food, community and the meaning of place. A traveling feast with a central vision of farmers, chefs, cheese makers, ranchers, foragers and winemakers in delicious communion with the people they sustain. It would be a terrific challenge to bring this message to the field and to the world — it would also be a lot of fun and adventure. – Jim Denevan, Founder of Outstanding In The Field
The long, iconic table, set at the source of our suppers’ ingredients, where almost two hundred guests gathered as strangers, dined famously and parted as friends. Woodland Jewel was proud to be on the plate as championed by our pal and Top Chef winner Nick Elmi.
Tom Culton hosted us at his family farm in Silver Spring, PA. This beautiful, organic farm has been in Tom’s family for generations, and his deep connection to the land is immediately apparent. Tom led the guests on a very informative, and at times, hilarious tour through his fields before taking our seats at the long, winding table.
It was an honor to come along for the ride, and to witness a rare talent like Nick in action outside of his highly praised South Philadelphia restaurant, Laurel.
Thank you to the Outstanding in the Field crew, Chef Nick, Tom Culton, Grandpa Pete, Ian Brendle and Blair Vinyards for hosting a seamless evening of superior hospitality.
Silver Spring, PA
Saturday, September 12, 2014
smoked crosnes, yogurt, mangalitsa,
wild flowers, cultured cream, bee pollen
purple brussel sprout cups, trout roe, sorrel
2012 Blair Vineyards Gewurztraminer
tomato & watermellon salad, espelette peppers
shaved root vegetables, chamomile
2012 Blair Vineyards Pinot Gris
cardoon, young celery, pistachio
pickled mustard seed
sweet corn francaise heirloom polenta
black walnut, egg yolk
We can’t get enough of the next-level beers coming out of local alchemist/brewery Tired Hands. It’s an added bonus that they are all excellent humans.
They will be featuring our mushrooms, and produce from other passionate local growers, as well as a new collaborative Shiitake beer at their Summer Beer Supper on July 1st. Here’s more info from their website:
On Tuesday, July 1st, we will be hosting our very first Summer Beer Supper. We are surrounded by a number of exceedingly talented and passionate growers and producers that we highlight everyday on our menu. This Summer Beer Supper is our attempt to highlight Pennsylvania produce at the height of the season.
Please join us as we work intensely with three local producers: Culton Organics, Woodland Jewel Mushrooms, and The Farm at Doe Run, to produce a hyper-local beer and food experience that would be impossible to emulate at any other point in the year. All of our growers and producers will be on-hand at the dinner to speak with you, enlighten you, and drink beer with you.
The beer selection for this Supper has turned out to be one of my most favorite in memory. We will be brewing a fresh batch of MagoTago, our precious mango IPA, for this event. We will also be tapping kegs of some of my most favorite beers including (but not limited to): Only Void, Parageusia2, and BrainHands. In addition to all of these Strange & Beautiful beers we will also be debuting our Woodland Jewel collabration beer: WoodLaHands, an Oud Bruin conditioned on shiitake mushrooms grown by Heather and Norm at Woodland Jewel Mushrooms. This should be great.
Head over to Tired Hands for more info and full menu. Tickets can only be purchased in person at the brewery. This will be an epic event for anyone interested in great beer, local farming, and excellent life in general.
The Magical Mushroom: How a Little Spore Can Save the World
Friday, May 2, 2014
5:30 – 8:30 PM, doors open at 5 PM
An evening with mycologist Paul Stamets at the Wagner Free Institute of Science
Can mushrooms save the world?
Famed mycologist Paul Stamets thinks so! Join us for a rare chance to see Paul on the east coast give a talk about the amazing potential of mushrooms to help save our plant and improve human health.
Following the talk Paul will sell and sign his books and there will be a reception featuring appetizers made with mushrooms from local farms and beer brewed with shiitake mushrooms. Meet local mushroom farmers, buy mushroom kits and create spore prints. A temporary exhibit will be unveiled showcasing 19th century papier-mâché mushroom models, never before on public display, from the Wagner collection.
Main Line Today Magazine’s February 2014 issue highlights some of our region’s stellar BYOBs. Making the cover as well as the first page of the article was our own local favorite, Majolica. Photographer Steve Lagato captured a stunning image of one of chef Deery’s dishes that features our mushrooms, the warm Woodland Jewel Mushroom salad.
The royal treatment
The low-key culinary pioneer of the suburbs, chef Andrew Deery continues to offer gastronomic delights to adventurous palates at Majolica. Vibrant yet tangible, his ever-changing, six- to eight-course tasting menus are a step above the rest, executed provocatively and thoughtfully. Recent highlights include Moulard duck breast with cocoa pasta, Arctic char with fennel-and-citrus salad, and a bittersweet chocolate soufflé with house-made, salted caramel ice cream. 258 Bridge St., Phoenixville, (610) 917-0962, majolicarestaurant.com.
Here’s a video from last summer that we caught on the fly with an iphone. If you look closely, you can see the spores of the Golden Oyster mushrooms wafting gently in the breeze. Oyster mushroom spores float on the wind and can be carried miles away from their originating fruit body.
Other fungi, such as the microscopic coprophilous launch their spores at speeds up to 25 meters per second!