Always current with my newspaper reading, I just learned that Kennett Square got a mention in the New York Times' "Dining & Wine" section back in January. The food writer, David Tanis, talks about how satisfying "ordinary white button mushrooms" can be and gives a recipe for a delicious-sounding mushroom side dish, Button Mushrooms a la Creme, with creme fraiche, butter and herbs (you can read it online). He writes that in America "most of the mushrooms are cultivated near Kennett Square in Chester County, Pa., where a Quaker farmer in the 1900s, having heard about the possibility of mushroom cultivation, sent for some European spores to try on his own farm. Now the state produces a mind-boggling 350 million pounds of mushrooms a year, roughly 65 percent of the nation's total."
Mr. Tanis also writes that "a modern-thinking Parisian chef I know even makes a very tasty ice cream with them." He needs to visit the La Michoacana ice-cream shop, where modern-thinking Kennett Square chefs have been making mushroom ice cream for years.
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