Cream of Shiitake Mushroom Soup

Adapted from:

1/2 lb. Hungry Bear Farm log cultivated shiitake mushrooms, chopped

1/2 stick butter

1 small spring onion chopped 

1-2 garlic scapes

2 tablespoons rice flour 

1/2 teaspoon Better Than Bullion Vegetable Base, dissolved in 2 of cups boiling water

1/2 cup heavy cream

1/2 teaspoon Hungry Bear Farm Garlic Salt

dash of ground pepper

fresh parsley

Sauté the onion in the butter for about two minutes (until the onions become translucent). Toss in the mushrooms, the scapes and the garlic salt. Continue to sauté until the mushrooms just begin to brown. Pour in the veggie broth made with the Better Than Bullion and bring to a simmer. As the mushroom and broth mixture simmer, slowly whisk in the rice flour. Remove from the heat stir in the cream. Top with chopped parsley and a dash of ground pepper. Serve immediately.

Fresh Ginger Syrup

A fall treat! We use this syrup base in homemade ice cream, over vanilla ice cream, to make ginger tea and ginger fizzy water (with our Soda Stream). It will keep for a week in the fridge but I freeze it in ice cube trays so that we can enjoy it for longer. My favorite recipe comes from David Lebovitz’s website.

Asparagus with Hungry Bearnaise Sauce

My brother Ted taught me how to make this bearnaise sauce years ago and it is still a favorite of mine!


One or two bunches of fresh asparagus-steamed until cooked to desired tenderness

A few Tablespoons of vinegar

A Tablespoon of dried tarragon leaves

One stick of butter

Three large eggs


Cover the bottom of a small sauce pan with the dried tarragon leaves, cover the leaves with vinegar and warm until the vinegar is almost all evaporated.

While the vinegar/tarragon mixture is reducing, place one stick of butter in another small sauce pan and melt until the butter separates. Remove the white froth and set aside the clarified butter.

Put a few inches of water into a sauce pan and set it to simmer

Separate 3 eggs, and place the yolks into a stainless steel bowl that fits in/over the pan of simmering water.

Whisk the eggs with 1/2 Tablespoon of water and then, holding the bowl over the simmering water, continuously whisk the eggs until you start to see “tracks”. Slowly add the clarified butter by spoonfuls, whisking vigorously. As soon as all of the the butter is all added to the eggs, remove the mixture from the heat and toss in the tarragon reduction.

Place the cooked asparagus on the toast and then top with the sauce. Season with Tabasco or similar if desired. Enjoy!

Roasted Radishes

On of our wonderful new CSA members shared this recipe with us:

Made this last night and it was super easy and delicious.  We used Sleepy Brook Farm’s bacon which has very little salt and our garlic is all gone so I substituted about 1/4 tsp of Hungry Bear garlic salt for the garlic.   There is also a vegan option at noted at the end of the recipe.  Enjoy!

Black Bean Salad with Cilantro Lime Dressing

I always try to save some of Gene’s dried black turtle beans for spring so that I can make this when we have fresh cilantro.  There are many recipes on line for the salad and the dressing.  We first found them in our Moosewood Restaurant Simple Suppers cookbook and have been making variations of it ever since.  This salad can be served over a bed of fresh lettuce or can be served, along with some rice and shredded cheese as filler for a wrap. 

To cook the beans in the Instant Pot,  rinse them, cover them with water and cook them as per the directions came with the cooker (I usually cook them for about 24 minutes.  About 7 oz of dried beans  (a jelly-jars worth) makes the right amount of beans when cooked up.  You can always substitute canned beans if you don’t have any dried left.  While the beans are cooking, drain a can of corn and chop up a few pickled cherry peppers and a small onion.   When the beans have cooled a bit, toss the beans, peppers, onion and corn together with about a 1/4 cup of your favorite salsa.

To make the dressing, throw a generous handful of fresh cilantro into the food processor and then add the juice of about 3 limes. Mix this for a moment and then add a dash of Hungry Bear garlic salt, some salad oil or plain yogurt and mix some more.  All of the dressing ingredients can be adjusted to arrive at the desired taste/texture.

Cashew Kale Chips

Got this recipe on You Tube years ago and the person sharing called them “Blessings” Kale Chips.   The original raw-food recipe was prepared in large dehydrator.  When I made them they never  did get “crisp” but Gene said they were good anyway. I imagine that a bit of experimenting might be worth it as the sauce is delicious!  I have not been able to find the post since so can’t share the link or credit the person who posted but the recipe is too good to keep to myself so here it is:  

Vein and tear/chop enough kale to into chip size pieces to fill a colander


2 Cups Cashews

2 Cups Bell Pepper

5 Tablespoons lime juice

½ teaspoon garlic salt

curry to taste

dash of Braggs Aminos or soy sauce

Blend the sauce ingredients in the food processor.  

Toss the kale and sauce together. 

Spread on a cookie sheet that has been lined with parchment paper or Silpat

Bake in a slow oven (150 degrees?) until crisp 

Sauteéd Zucchini Noodles


fresh zucchini-spiralized

2-3 garlic scapes minced

1 small onion minced

dash of olive oil

dash of Hungry Bear Farm garlic salt

I use the KitchenAid spiralizing attachment to create the noodles but you can use a hand spiralizer if you don’t have the attachment. 

The noodles are best when you use fresh, medium-size, straight zucchini.  Wash but don’t peel and cut them in half if they are too long to fit in the spiralizer.  

Place a dash of olive oil, the minced scapes and onions in a large sauteé pan.  It is best to choose a pan that allows for plenty of room to toss around the zucchini. 

Heat the oil and then toss the noodles into the pan.   Quickly sauteé the noodles, continually moving them around with your cooking tongs.  When they  begin to get tender, sprinkle the garlic salt over them and remove them from the pan. You don’t want to over cook them or they lose their body and get watery.  I use these noodles in place of pasta in several dishes and they go equally well with a red or white sauce. 

Potato and Egg Bake

This recipe is adapted from American Heart Association’s Go Red for Women Cookbook  and can be easily adjusted for serving size. I’m including amounts for my 11″ and my 15″ cast iron skillets. I usually make the larger one so that we can have leftovers.   I love this recipe because it is easy to make, is a stand-alone dinner and you can add all sorts of ingredients depending on what is fresh that week.  Things that we’ve added include: hot peppers, garlic scapes, shiitake mushrooms, broccoli, sun-dried tomatoes, sweet peppers etc.  Pretty much anything that you might add to an omelet can be added to this recipe.  I also sneak in a bit of cream to the eggs if I have it on hand.  

11 inch skillet

1 inch cube of salt pork or bacon ends

2 cloves fresh garlic-minced

1 large onion

4 large potatoes- sliced thin with a mandolin 

8 chicken or 6 duck eggs

1 1/2  cups shredded mozzarella

1/3 cup grated parmesan 

½ cups milk

1/4 teaspoon Hungry Bear garlic salt

1/8 teaspoon pepper

15 inch skillet

2.5  inch cube of salt pork or bacon ends

3 cloves fresh garlic-minced

3-4  medium onions

6-8 large potatoes-sliced thin with a mandolin

One dozen chicken or 8 duck eggs

2.5  cups shredded mozzarella 

1/2 cup grated parmesan

3/4  cups milk

3/4 teaspoon Hungry Bear garlic salt

1/4 teaspoon pepper

Cut the salt pork into small bits.  Cook  in a 10” cast iron skillet until crispy.  Add the onion, garlic and toss with the salt pork.  Remove from the heat and start layering the potato slices in a ring to cover the bottom of the pan.  If you have more than one layer of potatoes, brush a bit of olive oil on the top of each layer before adding another.   Place the skillet into a 375 degree oven and bake until the potatoes are tender (about 40 mins.).  While this bakes, beat the eggs and add remaining ingredients to the eggs. Top with any of your desired ‘extras’  Pour the egg mixture over the potatoes and return the skillet to the over for about 20 more minutes (until the eggs are fully cooked).  

Summer Veggie Layer Bake

This is similar to the Potato Bake but has no eggs. As with the Potato Bake, it can be easily adjusted for size and allows for endless variations depending on what veggies you have on hand.  It can also be made as a vegan dish by making sure the dressing is vegan and omitting the cheese.  I sometimes toss in a few shiitakes between two of the layers.   

Summer Layer Bake

  • 1 large, sweet  onion julienned
  • 2-3 Tablespoons olive oil
  • 2 cloves garlic, diced 
  • 2 cups thinly sliced summer squash or zucchini
  • 4 potatoes, sliced very thinly
  • 2-3 tomatoes thinly sliced
  • 1 bell pepper diced
  • 1/3 cup  of Italian or Cesar salad dressing 
  • ¾ cup shredded cheese
  • ¼ cup grated Parmesan cheese
  • 1/2 tsp. red pepper flakes

Brush olive oil on the bottom of a baking dish or pan that is suitable for the grill (I use my old 12”cast iron skillet).  Toss the onions and garlic in the pan, and then arrange the potato slices to cover the bottom of the pan.  Sprinkle or brush on the top of the potatoes with some of the dressing. Layer the squash slices over the potatoes, brushing more dressing on top of that and then layer the tomato slices over the squash slices.  Sprinkle the remaining dressing, the diced peppers, the cheeses and pepper flakes on the top.  Cover tightly with foil and bake in a -med grill / oven (about 350 and cook until the potatoes are done (about 30-45 minutes). 

Josta Berry Ice Cream with Vegan Options

Last summer I was visiting a neighbors yard-sale and bought a Cuisinart ice cream maker for a song. Since then, we’ve been enjoying homemade ice cream that is super simple to make and delicious.  I imagine that this recipe can be adapted for other brands of ice cream makers but the amounts listed here fit into the Cuisinart bowl.  I’ve used this recipe for for josta berry juice and raspberry juice. It is best made the day before you plan to serve it. 

Pick over mash and simmer about 1-1.5  lbs. of fresh berries (I simmer them for about ten minutes, stirring/mashing  frequently).  Spoon the simmered berries into a jelly bag that is affixed to a large mason jar.  Cover the jar, place it in the fridge  and let the juice drip out overnight.  

Regular Version


1 cup berry juice

1 cup sugar

pinch of salt

1 1/2  teaspoons of vanilla extract

2 cups of heavy cream (one pint)

1/2 cup whole milk

Mix all until the sugar is completely dissolved and then chill in the fridge for at least two hours.  

Pour the mixture into the pre frozen bowl that comes with the ice cream maker and follow the directions found in the manual to process your ice cream.  Here is a link to the Cuisinart manual:

Vegan Version

1 cup berry juice

1 cup sugar

2 Tablespoons of cornstarch

pinch of salt

1.5 teaspoons of vanilla (if using plain coconut milk)

2 1/2 cups of coconut milk (I used Soy Delicious brand)

In a saucepan, slowly heat the berry juice, the sugar, salt  and the cornstarch, stirring constantly until the mixture becomes slightly thickened

Slowly stir in the coconut milk

chill in the fridge until it is completely cooled (I did overnight) 

Pour the mixture into the pre frozen bowl that comes with the ice cream maker and follow the directions found in the manual to process your ice cream.  Here is a link to the Cuisinart manual: