Sure, you know what to do with a cucumber or tomato, the standard summer garden fare. But did you know mushrooms are also in season now? Specifically you can find chanterelles, brown oysters, black trumpets and other mushroom varieties growing wild in the summertime for a unique, tasty complement to your summer menu.
Basic prep: Use a damp paper towel to wipe any dirt from the mushrooms. Trim the stems, and chop the rest of the mushroom. Sauté the mushrooms in a skillet over medium heat with a little butter and olive oil until lightly browned, for about five minutes. Season to taste with herbs like oregano or seasonings like garlic powder, and enjoy as a simple side dish.
Step it up: Give burger night a twist by swapping your beef patty for a Portobello mushroom cap. Remove the stem, scoop the gills out with a spoon, and stick it on the grill with your favorite seasonings.
Find it: Cosmos Organic Farm, Honeycreek Mushrooms and other vendors have mushrooms available at The East Atlanta Village Farmers Market. Stop by 561 Flat Shoals Avenue every Thursday through December from 4 to 8 p.m. If you want to find some yourself, attend a mushroom walk with the Mushroom Club of Georgia on August 8 or August 23. Find more details and sign up at gamushroomclub.org.