At the Union Sq Greenmarket this morning, Jim Grillo had a huge pile
of wild mushrooms, probably the last of the season from up near Utica
because of a killing frost last night.

I got slippery jacks, blewits, and cepes. Meanwile Barbara got an aged
triple cream chevre, a soft sheep cheese sort of Camembert-like and
perfectly ripe (i.e. out of control) and a firm cow cheese from a farm
in Colchester, CT.

So lunch was three mushroom courses, in the named order. Each sauteed
in a big CI pan with olive oil. S&P on all, butter added on the first
two after they were browned, creme fraiche on the cepes.

I didn't get sent for pizza.

Then we tasted the three farmhouse cheeses from three animals. The
sheep was the winner, but all delicious. I hope I can get all three in
a similar state to take to Thanksgiving.

Also for TG, I am drying 3 pounds of slipperyjacks now.

Yum, if I say so myself. :-)


Rodney Myrvaagnes J 36 Gjo/a


Kansas--working to become a science-free zone