Meddling Sheep Mushrooms

10/16/2026

What do you give a sick lemon?

Lemon aid.

10/15/2026

Oyster Mushroom Po'Boys Recipe

4 cups vegetable oil for frying, or as needed
6 ounces of meddling sheep oyster mushrooms, large stems removed, cut into 1-inch pieces
1 tablespoon vegetable oil
1 tablespoon lemon juice
1/2 teaspoon salt, divided, plus more to taste
1/4 cup unsweetened plant milk
3/4 cup finely ground cornmeal
3/4 cup all-purpose flour
2 teaspoons Cajun seasoning
3/4 teaspoon freshly ground black pepper
1/2 cup purchased remoulade sauce
4 hoagie buns, split and toasted, if desired
1 large tomato, cut into 8 slices
1 cup shredded lettuce
lemon wedges, for serving

Directions
Pour oil to a depth of 1 inch in a large deep, heavy-bottomed skillet or pot (preferably cast-iron) or a deep fryer; heat oil to 350 degrees F (175 degrees C). You’ll need about 4 cups oil.

Toss together mushrooms, 1 tablespoon oil, lemon juice, and 1/4 teaspoon salt in a medium bowl. Let stand 15 minutes. Add plant milk; toss to coat.

Meanwhile, whisk together cornmeal, flour, Cajun seasoning, black pepper, and remaining 1/4 teaspoon salt in a shallow dish.

Working in batches, dredge mushrooms in cornmeal mixture, shaking off excess. Transfer to a wire rack.

Working in batches, fry mushrooms until deep golden brown, 3 to 4 minutes. Transfer to a paper towel-lined plate. If you like, sprinkle mushrooms with additional salt.

Spread remoulade sauce on hoagie buns. Top with tomato, lettuce, and mushrooms. Serve with lemon wedges.

Cook's Notes:

10/14/2026

Product spotlight-
On the Trail is our warm or iced (The Queen's fav), spiced chai tea blended with a handcrafted mix of functional mushroom powders. It’s earthy, comforting, and naturally energizing—perfect for early‑morning hikes, long market days, or anyone who wants a cozy drink with a wellness boost. Each cup delivers the familiar chai flavors of cinnamon, clove, and cardamom, paired with the grounding richness of mushrooms for smooth, sustained energy without the jitters.
We offer it in 15 day or 30 day supply.

10/13/2026

This is the week we start Home Delivery on Tuesday, Wednesday, and Friday. Today we are going down to Thyme Craft Kitchen and Valley Fresh Harvest to deliver mushrooms. On Saturday, we will be at Discover Dixon with Scarecrow Festival and at Twin City Farmers Market.

10/12/2026

“I hated every minute of training, but I said, ‘Don’t quit. Suffer now and live the rest of your life as a champion.’” — Muhammad Ali

10/12/2026

It's a sign alright, it's getting colder, well maybe not today, but it will by the end of the week. We will be starting home deliveries this week. Tuesdays, Wednesdays, and Fridays. All are individual, no group texts and if you don't want anything, just ignore it.

10/11/2026

Sunday Science

Different species of fungi have developed different methods for releasing and distributing their spores using wind, water, animals and a variety of different mechanisms and clever structures. From popping, puffing and exploding to luring animals using enticing scents, colors or tastes, for example puff ball mushrooms use a bellow like structures to propel their spores outwards whereas stink horns use a scent like rotten meat to lure flies to spread their spores for them.

https://childsplayabc.wordpress.com/2026/09/04/fungi-and-mushrooms/

10/09/2026

Ask the hose for privacy, and it leaks the story.

10/09/2026

Last one of the year, stock up!

Your favorite market treats are back for one last day! 🍎🍯🌾Head over to the Nature Center Yard on Saturday, October 10, 10am–3pm for our final Farmer's Market of the season! Shop delicious local jams, pastries, fresh produce, kettle corn, meats, and more, plus stick around for our Basket Giveaway at 3:00 PM! Susan Duke will also be here with the third book in the Tackle Box Troubles series.

Come grab a treat and enjoy the autumn weather with us! 🧺✨ Remember, this final market is ONE DAY ONLY!

10/08/2026

King Blue Soup

This velvety soup is loaded with the flavors of garlic, thyme and parsley. It features Blue King oyster mushrooms cooked in aromatic w**e and beef broth with heavy whipping cream.

Ingredients:
1/2 lb Mushrooms
2 tbsp oil or butter
1 tbsp garlic, minced
1 cup bell pepper, chopped
1 cup onion, chopped
½ tsp thyme
½ tsp parsley
2 tbsp flour
1 cup dry white w**e
4 cup beef broth
1 tbsp worcestershire sauce
½ cup heavy whipping cream

Instructions:
Tear mushrooms into bite-sized pieces. In a pan, heat your butter or oil on medium-heat and cook onions, garlic and bell pepper until soft.
Add mushrooms and thyme and cook for a few more minutes.
Pour in the w**e and cook for about 3 minutes.
Sprinkle mixture with flour, stir well, and cook for a few more minutes to thicken the soup.
Add broth and Worcestershire sauce then bring to a boil.
Reduce heat to low-medium and simmer for 10-15 minutes, stirring occasionally until thickened.

https://www.hamama.com/blogs/recipes/king-blue-mushroom-soup