Today we harvested the mushrooms. I could have done it sooner.  They were a little dry by the time I got to them.  The heater in a New York City apartment will do that.

I rehydrated them in a little water, chopped them up and sauteed them.

Destined for the giant quesadilla in the sky

The aim for the evening was quesadillaland.

By the way, my new love is Tonjes mozzerella. The Tonjes  have a farm near my family's house in North Branch, NY in Sullivan County.  This mozzerella is like biting into the most perfect milk ever.

Note the ravaged 1/2 piece of cheese:

Yes..It's THAT good

I made the quesadilla with the Tonjes mozzerella, Bobolink Dairy and Bakehouse cheddar and the sauteed mushrooms.  The tortillas are from Hot Bread Kitchen.

Ta-da, the quesadilla.

Unassuming filled tortillas

So good.  You really can't compare the quality of the ingredients.

Proof of family fun with fungi:

I know this looks like a photo straight from some Mommy website, but I'm finding that toddlers come that way.

I've already started soaking the mushroom kit for the second harvest. In the pail, submerged in water, held down with a pyrex lid.

We are high-tech fancy in these parts.

Meanwhile, I'm pulling together the rest of dinner and lunch for the next day.

Potatoes and turnips.

They've been in the fridge a little longer than I like so I've got to get them moving.

Tossed with a little olive oil (Thanks to Cesare Casella, I know where it comes from. A gorgeous farm in Tuscany.  They seem to only have that kind of farm over there.) and salt and pepper.  Treated some local chicken the same way.

An hour or so later, you've got dinner.

and into the oven at 375 degrees.  I'll give it about 45 minutes.

Potatoes and turnips roasting in chicken fat.

How bad can that be?

Other than the running from farmer's market to farmer's market, I'm digging it and I'm thinking this is life long...