One of the joys of living on Monteagle Mountain is the stunning amount of locally grown food ~ organic herbs and vegetables, fresh-baked bread, grass-fed meats, and eggs with yolks so deep orange you want to weep. (Okay, that may be some hyperbole but not by much.) There are farmers everywhere, and farmers markets both online and in-person. Even in January, there are local goodies for the table.
This week, I got some just-picked organic shiitake mushrooms from Jess and Nate Wilson, farmers in Monteagle. They are firm yet tender, with a subtle earthy, nutty taste. The first thing I did with them was to gently saute them with butter, yellow peppers, garlic and scallions.
If you've ever visited my OvoLactoPesco food blog, you know that I don't really measure stuff; it's a little of this, a handful of that, whatever pleases you. I don't post to that blog any more, because I'm no longer vegetarian, not even the ovo-lacto-pesco kind. (I know, I know.) So, I'll post recipes here, really "tiny" recipes because they are really more like suggestions, idea-starters for your meals. And I hope you'll a) let me know how they turn out for you and b) share "tiny recipes" of your own.
P.S. Did you miss the last Tiny Project? Click here.
Kim Phillips | Striver-in-Chief
Tiny Creative House
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