Back to the Roots + Giveaway

I have about ten square feet of gardening space. It happens to be next to my pool, hence the need for containers. For everything. Because of the pervasive shade, we don’t get much sunlight in our windows either. Enough for  filtered light, sure – enough to grow? Questionable.

One thing we can grow though – shrooms. They love shade! If we were to stay here long term, I would think about getting plugs and making a mushroom garden. It seems easy enough – get a few logs, do some inoculating, wait a while, ta-da mushrooms. Of course its more complicated than that, but they seem to do fairly well if you ignore them. My kind of garden.

Maybe someday. Until then? Its Back to the Roots. Have you heard of them? They’re everywhere these days. Not only do they encourage urban food production, they partner with Peet’s Coffee to make a sustainable, eco-friendly product out of coffee grounds that would otherwise go to waste. What’s not to like?

It was a super easy process, too. Day 1: Soak the bag. Day 2: Cut open the bag, keep it moist by misting 1-2 times per day and wait. Here’s how things progress:

Day 5: Finally something to show for daily misting.

Day 6: Things move fast from here.

Day 7: Almost there.

Day 8: Harvest time.

What can you do with fresh mushrooms? What can’t you do with fresh mushrooms? My first batch went into risotto. The next one was dry roasted with garlic – used as a pizza topping and a tapa. Roasted mushrooms + garlic + thyme + lots of extra virgin Spanish olive oil + grilled bread = amazing. You should try it.

Oh, you can. Just leave a comment here telling me about your favorite way to shroom. I know I really need to get around to pickling some. Entries to close Friday August 26th at 11:59pm eastern time.

Disclaimer: I was the lucky winner of a BTTR kit from Eating Rules. They did not sponsor this post. All the words are my own. I am giving away a mushroom kit out of my own budget.

13 thoughts on “Back to the Roots + Giveaway

  1. Dunappy

    My absolutely most favorite way to eat mushrooms is my grandma’s secret Marinated (aka Pickled) mushroom recipe. However I’ll eat them fresh in salads, cooked over anything especially in pasta sauce or on pizza or in scrambled eggs for breakfast. Mushrooms are a three meal a day food!

  2. jonquil

    for the freshest mushrooms, a light dusting of flour, then a saute in butter. for older ‘shrooms i like to stew them slowly, in a rich broth. i’ve never had enough mushrooms left over to put up any….

  3. Rosemary Sinniger

    Yum – saute some onions, a bit of garlic, and left over chicken cut in small pieces, add a few herbs from your garden, and then lightly saute fresh mushrooms (cut to whatever size you like best). If you have some leftover veggies, add them, too. a quick way to give “leftovers” new life and a great dinner.
    Rosemary Sinniger

  4. Nikhil Arora

    Hi Kate – this is nikhil, one of the co-founders of Back to the Roots – just wanted to thank you very much for all the support – we really appreciate it! Let us know if you’re ever around the Bay Area – we’d love to show you around our urban mushroom farm!

    1. Kate @ Snowflake Kitchen Post author

      Nikhil – If I’m ever in the area, I’ll take you up on your offer 🙂 Thanks for doing all that you do.

  5. Ann

    I love love love mushrooms! I am vegetarian so I use them for fajitas and tacos. I love to saute them with butter and garlic salt. I marinate them in italian dressing or asian dressing to grill them. There is no mushroom I don’t love!!

  6. Carol Horton

    I love shrooms sauteed with a little garlic and thyme. Great in pasta – as a side. Grilled ones are good too.

  7. Cindy C.

    I overcame my first mushroom experience (ate them from the yard as a child and had to have my stomach pumped 🙁 🙁 ) and now love them as an adult. I like them pickled, stuffed, on pizza, in a wide assortment of foods. We occasionally get to go Morel hunting in the spring.

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