The Atlanta Journal-Constitution
Jazz up trumpet mushrooms with lemon gremolata
Italian condiment often served with meat or fish makes this dish special.
Gremolata is an Italian condiment made from finely minced parsley, garlic and lemon zest. It’s an herby sauce that quickly comes together and tastes fantastic on a wide variety of foods. Traditionally, gremolata is served with meaty rich dishes such as osso buco, but it is also an excellent accompaniment for vegetables, as well as fish and shellfish dishes. The combination is bright and bold, and the assembly is easy, making for a great go-to recipe.
King trumpet mushrooms, also called king oyster or French horn mushrooms, are the largest of the oyster mushroom family. They are noted by their thick white stems and light brown flattened caps. They quite literally look like a trumpet. They are generally 4 to 7 inches long and 1 to 2 inches in diameter; their large size makes them a very versatile choice for many culinary applications. The king trumpet has a firm texture with a subtle flavor. It is characterized by its thick round stem, short feathery gills and tender flesh. You can use the entire mushroom, and the stems are especially great for cooking due to their meaty girth. You can shred them, slice them thinly in coins, or as with this recipe, cut them thickly into scallop-like rounds.
If you are able to use a second skillet, weigh down the mushrooms as they cook. This technique, more common with highly porous mushrooms like lion’s mane, helps mushrooms exude water more quickly and compresses it into a more dense texture. If you are not able, you can simply press them regularly with a spatula. The results won’t be as consistent and even, but it can achieve a similar effect.
King trumpet mushrooms are often available at Asian and international markets as well as more upscale grocery stores like Whole Foods.
King trumpet mushrooms, also called king oyster or French horn mushrooms, are the largest of the oyster mushroom family.
toes. And we’d always be early to buy baked goods from Haven’s Bread and Pastry,” Phillips said.
Haven McGrath, owner of Haven’s Bread and Pastry, was just getting her business off the ground when she heard about the Reynoldstown market. She saw selling there as an opportunity to test her ideas. “I always brought loaves of sourdough and then would try out different pastry items like galettes and turnovers. I was so grateful for the opportunity and to see how the neighborhood responded to having good products and produce available,” said McGrath, who returns to the market this year.
Jamie Gumbrecht says that while Reynoldstown is no food desert, it was a game changer to be able to walk out the front door, pick up fruits and vegetables for the week and maybe taste something she wouldn’t have tried otherwise. “It’s so much more fun than the grocery store. All the kids running around, the treats from local restaurants like JenChan’s, and all so convenient, especially for working parents. And the wonderful bread from Haven’s Bread and Pastry — it spoiled us for bread from the grocery store,” Gumbrecht said.
Mary Kirkpatrick has lived in Reynoldstown for more than 60 years. In fact, the Lang Carson Recreation Center where the market is held was once her elementary school. “I went to the market every Sunday after church. It was so much fun to see neighbors and meet people there. And Barbara’s husband (Matt Padula) had the best corn and other vegetables. I always shopped with him,” said Kirkpatrick.
Padula sold produce on behalf of Grier Farms in Buena Vista. “That was the booth where the produce was sold at full price to everyday shoppers and half price to families we identified as food insecure. We’d text the families and have them show the text for half off. It was our way of offering discounted vegetables,” said Brockway.
For 2024, the market has been approved to partner with Georgia Fresh for Less to double SNAP/EBT benefits for fresh produce.
Mariana Satterly of Unearthing
Farm and Market grows produce a mile and a half from the Reynoldstown market. “It was so lovely to see people interested in local veggies and in supporting the rich artist community. Barbara and the entire team did a remarkable job of having a great diversity of vendors. We’d talk about what was on our table and we had flexible pricing. No one was turned away for lack of funds,” Satterly said. Unearthing Farm will be back for the 2024 season.
While Brockway and the committee are delighted with the success of the market, they are continuing to look for innovative ways to serve shoppers who need a little help stretching their food budgets, and building a market that will be successful for years to come.