06/05/2026
Well I couldn't decide which spring flower to pair tonight's mushroom supper with so I didn't and added them all!
This warm mushroom salad came together in minutes. The mushrooms were sauteed in olive oil and garlic, salt and pepper. In the meantime, I chopped the lettuce and added whatever seeds and veggies that were available! The dressing was simple, made from olive oil, red wine vinegar, dijon mustard and salt.
We are looking forward to attending 3 markets tomorrow! Opening day at French River Marketplace and Community from 9am-1pm and the beginning of the summer season at Sudbury Market 9-2pm and of course we will be near the waterfront at North Bay Farmers' Market 9-1:30