Wednesday, May 11th 11:00am - 2:00pm

The Farm Stand is back! We are so excited!

Check out the delicious fruits and vegetables we have this week:

Apples - Crispin LynOaken Orchards - Medina, NY $0.50/ea

Apples - Jonagold, LynOaken Orchards - Medina, NY $0.50/ea

Asparagus - Sorbello Farms - Woolwich Twp, NJ *price TBD

Tomatoes - Vine/Stem, Greenhouse, Dagele Brothers *price TBD

Spinach - Wintered, Muzzarelli Farms - Vineland, NJ $1.00/head

Butter Lettuce *price TBD

Radish - Watermelon, Satur Farms - Port St. Lucie, FL *price TBD

Portabello - Primordia Mushroom Farm - Lenhartsville, PA *price TBD

Thank you to volunteers who made the farm stand happen last fall.

Here is a link to help the farm stand this spring:

If you're having trouble signing up please email Kirsten at:

Portobello Mushroom Tacos

My family and I eat lots of tacos! This recipe is one of my favorites because mushrooms are filling, juicy and delicious. Tacos are so simple to make and you can add healthy ingredients.


2 portabello mushroom caps, stems removed

- splash of oil

- splash of soy sauce

- splash of balsamic vinegar

- 1 -3 large avocadoes, sliced

- 1 cup shredded red cabbage

- handful of cilantro

- 1 jalapeño, thinly sliced, optional

- 2 tomatoes, chopped

- 6 tortillas, corn, warmed or grilled

1. Preheat oven to 400 degrees F (200 degrees C)

2. Slice the mushrooms, place them in a medium bowl, and pour over the soy sauce, balsamic vinegar, and oil of choice. Mix the mushrooms in the sauce until they absorb the liquid. You can use them right away or let them marinade for 25 minutes. Lay them on a baking sheet and transfer them to a preheated oven. Bake for 25 minutes.

3. While the mushrooms are baking, chop up the cabbage, slice the avocadoes, chop the cilantro, slice the jalapeno, and chop the tomatoes. Lay them aside on a plate or in small bowls. These will be your toppings.

4. Warm or grill the tortillas. Stuff your tacos with the baked mushrooms, vegetable toppings and add any sauces of your choosing. Enjoy!

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