Jackson Hole Farmer's Market by Diane

August 18, 2007

The Jackson Farmers Market in Jackson, Wyoming, is another example of how farmers markets are so important in maintaining community. Wyoming has a very short growing season, so getting fresh produce at the farmers market is cherished by many people in the area, and we were delighted to be invited down to take part in the market yesterday.

They have a chef's table, where different chefs cook samples to give out to market goers. This week’s tasting was mushrooms – delicious, freshly picked chanterelles and other mushrooms. So as Mary and Ty cooked up mushrooms and grilled vegetables, we tabled and watched as our side table slowly filled up with pies. Our pie contest at the Jackson Farmers Market was rather simple. People were invited to drop off a pie, we judged them, and the top three won gift certificates to The Jackson Whole Grocer.

Bob Arndt, our host in Jackson and owner of The Jackson Whole Grocer, organized the event along with Sue Muncaster of Slow Food of the Tetons. (We were at Sue’s event at the Teton Valley Community School in Victor, Idaho, the night before.) Both Bob and Sue fall into our new face of food. Bob went to the Natural Gourmet Cooking School (though he’s not a vegetarian), was a chef, worked in food distribution, and now owns a food store in Jackson, Wyoming. Sue is convivum leader for Slow Food in the Tetons, runs the Ecogastronomy Initiative, writes about food, works with the Farm & Garden program at the Teton Valley Community School and considers herself a food activist.

What does all that mean? One of my theories on this trip is that people aren’t narrow mindly looking at food – this new generation of foodies are educated in cooking, tasting, buying, selling and all different aspects of food. They bring this well rounded sense of eating to what they specialize in. Now I’m sure not everyone has experience in all aspects of food, but I feel like there’s a broader interest in food, one that branches out into hunger and social justice issues. Bob mentioned that his store is always donating food to benefit events. This isn’t about making tons of money, this is all about sharing and connecting and being part of something. And I think we’re part of something that’s just getting bigger and bigger.

After a couple hours of tabling and munching on grilled mushrooms, we started our pie contest. About ten pies showed up, so four of us (including myself) judged. I’ve never done pie judging before and can’t say I was a culinary expert, but you sort of know what you like, and, fortunately, we all were in general agreement about which were best.

The winner was a blackberry pear pie from The Refuge, a vendor at the market. Second place went to Ty and his amazing mushrooms. It was a mushroom pie in a cream sauce – he’s even given us the recipe (below) so we can share it with you! (And if it had actually been warmed, he just might have won…) Third place went to a berry pie with oat type topping, another delicious entry.

After the winners were announced, slices of all the pies were offered to market goers for free, and, boy, did we have a line of hungry, excited people! Once again, we met a lot of amazing people and talked to quite a few who didn't know much about sustainable issues, so we were able to help answer their questions.

So another successful tour date was concluded in Jackson. The market closed at noon, when we decided to be tourists for a little while and then head back to our lodge, which happened to be in the Teton National Park. While driving back, the clouds became that dark grey blue that signifies a serious storm, and before we knew it, it was hailing. Hailing in mid-August! The road and ground were soon covered. The temperature must have dropped over 20 degrees – some people laughed at me for all the clothing I brought, but everyone was certainly envious when I pulled out the parka, coat and scarf! And there’s not much one can say about the Tetons except that you should experience them at least once in your life. They’re what I always thought a mountain out west would be – the high crazy jutting stone that soars up into space. And though someone had recently been mauled by a Grizzly bear at our lodge, the most wildlife I saw was a squirrel. Yes, from New York City to the wilds of the Tetons, and I see a squirrel. Oh, well, we were certainly happy to have been able to not only do our food thing but to also look at some of the beautiful scenery around us. Oh, and in the park, they seem to make a real effort to be sustainable – they have a ways to go, but some menu items were local and sustainable, which was heartening to see.

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"The mushrooms I grilled on Saturday are my own cultivated pearl Oyster and Shiitake mushrooms, they are grown indoors organically on waste wood chips and local straw." Tye Tilt

Oyster & Shiitake Mushroom Pie

1 lb. Oyster Mushrooms sliced
1/2 lb. Shiitake Mushrooms sliced
One -third cup butter
1 or 2 med. Onions
1 tablespoon flour
one -half cup cream
2 tablespoon sherry or cognac
Salt and freshly ground pepper to taste
Pastry for a two crust 8 inch pie

In a large skillet, heat the butter and saute the onions and mushrooms about five-ten minutes.

Stir in the cognac, salt and pepper. Add cream and cook till it starts to thicken. Let the mixture cool while preparing your crust.

Preheat oven to 450 F. Pour mixture into pie crust. Add a lattice top or get creative and add some hand cut mushrooms or little animals. Bake for twenty minutes till crust is browned.

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Marinated, grilled Oyster mushrooms
1 T soy sauce
1-LB fresh Oyster mushrooms
1T balsamic vinegar
1 T peanut oil
1 t chopped garlic
2 T maple syrup
1 t Mongolian fire oil
1 T fresh lime juice

Mix ingredients together and marinate mushrooms up to a half-hour. Save marinate. Shake off excess and grill mushrooms with course salt and fresh pepper for 4-5 minutes each side on a medium-hot grill with the lid down.

Should leave grill marks and be lightly browned. Once grilled, cut off base and discard. Use mushrooms for the vinaigrette. Also may be used as a topping for pizza, crust-ini, or chop up and mix with grilled onions and sour cream for a dip.

Almost any marinate will be good, i have actually used beer, red wine and garlic in a pinch at a party in the woods, we were all hungry enough it tasted pretty good.

"People that are not fond of mushrooms have been converted to fungal fanatics because of this method of cooking. You can also grill the mushrooms and use them on crustini, pizza or in another special favorite, Oyster Vinaigrette salad dressing." - Tye Tilt

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Cosmic Apple Greens, with Oyster Mushroom Vinaigrette-

LB fresh Oyster mushrooms, marinated, grilled, and de-stemmed.
1 T saved marinate mixture
1T chopped shallot
1 T maple syrup
2 T balsamic vinegar
1/3 cup canola oil

Combine all the ingredients into a blender and add oil last in a slow, steady stream. If too thick, add a T of water. If too thin, add more oil. Should be tart, with the taste of Oyster mushrooms, and a hint of sweetness. Add salt and pepper to taste.

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