We received some beautiful Blue Oyster, Chestnut & Lion’s Mane mushrooms from a new local supplier (DarkSpore Mushroom Co.) and also local produce from Growing Greens yesterday (4/9). See photos & info below about the produce that came in.

We will be receiving locally grown, spray-free strawberries from Mile Creek Farm soon. If you’d like to place an order or a standing order for strawberries please contact Theresa at We’ll likely be receiving weekly deliveries. $15 per gallon and $5 per quart.

Check out the Roasted Mushroom Soup with Potatoes and Leeks recipe at the bottom of the email!

Short-term Local Seasonal Produce (To special order please contact Theresa) 

Growing Greens Family Farms: we order greens and other seasonal produce from them every 1-2 weeksFor more information, visit Growing Green Family Farm.  They are a local farm in Anderson, SC.

Mile Creek Farm: we will be receiving spray-free strawberries soon and seasonal produce.

Jewell Farm: we order garlic and other seasonal produce as it is available.

Cedar Knoll Farm: greens & seasonal produce as available.

Local Produce from Roundtop Farm: delivered 11/14 – organically grown baby ginger, red Hawaiian turmeric and Indira yellow turmeric.

DarkSpore Mushroom Co.: Blue Oyster, Chestnut, and Lion’s Mane Mushrooms

Warbranch Mushrooms: Shiitake mushrooms as available

New Produce this Week

Local Produce 
Growing Greens Family Farms (delivered 4/9): Green garlic, Heirloom lettuce, Kale, Parsley, and spinach.
DarkSpore Mushroom Co. (delivered 4/9): Chestnut, Blue Oyster & Lion’s Mane mushrooms.

Produce Still Available

Local Produce: Growing Greens chard, Monetta Farm Asparagus, Roundtop Farms turmeric (on the shelf & in the freezer)

Roasted Mushroom Soup with Potatoes and Leeks

1½ pounds mushrooms, torn or cut into pieces
1 tablespoon chopped fresh thyme
Good olive oil
6 cups chicken or vegetable broth
2 to 3 leeks, or an onion, chopped
3 garlic cloves, minced
2 to 3 potatoes, peeled and diced
½ cup Madeira, Marsala, or dry sherry
Creme Fraiche or Mascarpone, to taste
Lemon juice, to taste
Minced chives for garnish

– Heat oven to 400°F. Toss mushrooms with the thyme and enough olive oil to lightly coat. Season with salt and pepper, place in a large roasting pan, and roast for around 20 to 30 minutes, stirring midway, until the mushrooms begin to brown. Turn off the oven, remove the mushrooms to a separate bowl and set aside. Pour the stock into the roasting pan, scraping up the bits, and place back in the oven to deglaze in the residual heat.
– Take a heavy soup pot and add enough olive oil to slick the bottom. Saute the leeks or onions until soft, add the garlic, and continue cooking until fragrant but not browned. Stir in the potatoes, then deglaze with the Madeira. Add the stock and reserved mushrooms, and simmer for about 15 to 20 minutes, until the potatoes are just cooked.

– To finish the soup, adjust the seasonings with extra Madeira and a spritz of lemon juice. If desired, blend 1 to 2 cups for a thicker consistency, or add more stock for a thinner one.

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