Recently I was pleasantly surprised to discover that the mushroom capital of the world, located in Kennett Square, Pennsylvania is within an hour’s drive from our house. With our luck, it was holding its 26th annual mushroom festival this past weekend. Armed with my camera, I was ready to document on this joyous event.
The festival stretched more than half-mile and featured culinary events, growing exhibits, farm tours, children’s entertainment, and nearly 200 vendors with attendance calculated at 100,000 guests.
Mushroom cultivation in the United States first began in Kennett Square (of course!) in 1896 when two local florists wanted to make more efficient use of their greenhouses by utilizing the area underneath the shelves used to grow ornamental plants. This set-up was less than ideal, however, with improvements in technology over many years, and many generations later, the cultivation of mushrooms in the United States is greater than ever.
The second thing you notice (after the mushrooms, of course) is a lot of people with chilled stainless steel mugs, and happy faces. That was old fashioned soda, buy-a-mug-drink-soda-whole-day-free deal.
We saw a lot of original folk merchandise, like those cups full of mini pumpkins and mushroom glasses.
The culmination of the day was the Mushroom soup contest.
Here is a spy photocopy of the secret recipe of a soup.
Here are some of the contestants, which all smelled sooo goood...
A dinner with the family at the Newton's on State Street glazed this weekend’s trip. It’s a rare treat in our days to find good quality homemade food in a restaurant. Beer Battered Fried Mushrooms with a Horseradish Cream Sauce was just right break for some quiet family time from the crowded street.
26th Annual Mushroom Festival
in Kennett Square, Pennsylvania,
the Mushroom Capital of the World,
and Harvest Pumpkin Mushroom Soup Recipe
Warm Apple Drink with Herbs & Spices
Delicious sweet and spicy apple drink to warm you up this fall.
Ingredients:
- 5 apples, peeled, cored, and cubed
- 6-8 cups water
- 1/3 cup sugar
- 1 cinnamon stick
- Add: herbs & spices of your choosing
Directions:
In a large saucepan, combine the water, sugar, apples cinnamon, nutmeg, herbs and spices of your choosing and bring to a boil. Boil gently until the sugar is dissolved. Lower the heat and simmer, stirring occasionally, until the apples are very tender about 20 minutes.
Remove from the heat. Let cool to room temperature before serving.
Serve as a warm drink with some breakfast items, such as toast, French toast, waffles, pancakes, or as an afternoon tea with pound cakes.
Autumn Apple Mint Jelly
This jelly makes a great glaze on meats or pastries as well.
Ingredients:
- 3-4 pounds apples
- 4-5 cups of water
- 3 cups sugar
- juice of one lemon
- fresh mint
- Add: herbs & spices of your choosing
Preparation:
Roughly chop the apples and place in pan. There is no need to peel and core. Cover with water (I used a little over 1 litre) and add spices. Bring to the boil and simmer, covered, for 45 minutes.
Pour into a scalded jelly bag suspended over a large bowl. Leave to strain for a minimum of 2 hours or over night. Don’t be tempted to prod or squeeze the jelly bag to get more juice out as this will make the jelly cloudy.
Measure 4 Cups of juice into heavy stock pan and slowly bring up heat to simmer.Add 3 Cups of sugar (3/4 C sugar for each cup of juice).Add lemon juice and simmer.
Stir in the mint.You can use your favorite spices to taste (rosemary, cinnamon stick, allspice berries & whole cloves). Continue to simmer until your reach 22o degrees for the jelly set.If no thermometer, try the spoon test when you have to wait until the jelly mixture hangs on the spoon (when turned sideways) before dripping off, thickening as it cools.
Pour into warm, sterlised jars, cover and seal. The jelly will keep for up to a year unopened, stored in a cool, dark place but once opened needs to be kept in the fridge and used within 3 weeks.
My photo is featured on Gourmet Live
Dear Friends!
I'm excited to share with you that Gourmet Live featured my picture and recipe of Turkey Meatballs and Borscht in Weekly Roundup: Hearty fall favorites.
I am so happy!
And thank you for your support and warm comments which keep me going!
