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C. F. Meadows
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 | Farmer's Market Sales
Erica and Bruce sell retail at the Greater Springfield Farmer's Market at the Battlefield Mall. In addition to mushrooms, they also carry some truly unusual produce, but read on.... |  | Shiitake mushrooms
Heading the list of the Hollands' products are shiitake mushrooms, famed for their rich, meaty taste. Native to China and Japan, shiitakes are now grown worldwide as a gourmet food item. Besides being extra-flavorful, the mushrooms are also high in B-complex vitamins, protein, calcium, magnesium, phosphorus and other nutrients.
|  | Dried shiitakes
Bruce and Erica also sell dried mushrooms, which many cooks prefer for their more concentrated flavor. The rule of thumb is to substitute in mushroom recipes about one ounce of dried for 8-10 ounces of fresh. Dried mushrooms must be reconstituted by soaking for a half-hour or so. They can be soaked in salt- or sugar-water or wine diluted with water. |  | Oyster mushrooms
In addition to the versatile shiitakes, the Hollands also sell Oyster mushrooms, famed for their delicate flavor and velvety, seafood-like texture. They also sell a kit for growing your own oyster mushrooms. |  | Growing your own
The Hollands' kit for growing oyster mushrooms at home includes the mushroom spawn (grown from the spores) packed in a growing medium of sawdust and grain. It's all ready-to-grow and the couple will answer any questions about the process. |  | Are they fattening?
There's no moss growing on Bruce Holland. When this customer asked of the shiitake mushrooms, "Will they make me fat?" he was ready with the documentation. She read, laughed, and went off with a bag of mushrooms. |  | Poona Kheera Cucumbers
One of the most unusual treats Bruce and Erica offer is the Poona Kheera cucumber (Cucumis sativus). Of Indian origin, the plant bears fruit that are at first cream or light green in color then gradually turn light brown. The flesh is crisp, juicy, delicate, and uniquely delicious, very different from that of a conventional cucumber. This year's crop sold so quickly, said Bruce, that he plans on growing a good many more for next season. Poona Kheera grows on strong vines that bear heavily. |  | Red, white, and blue potatoes
The Hollands call them "Patriotic Potatoes" and they appeared just in time for the Fourth of July. The blue ones actually have blue flesh. Bruce swears that they're delicious and keep their blue color even after cooking. |  | Remember These?
You haven't seen them in many, many years. Why? Because a disease called Chestnut blight killed all of the mature American chestnut trees by the 1950's. These chestnuts are a Chinese variety raised by Bruce and Erica. (Note: For the fascinating story of the American chestnut, and how there's still hope to bring it back, you can visit www.acf.org.)
|  | Lemon Squash
This picturesque heirloom squash is just about the exact size and color of its namesake fruit. Easy to grow, Lemon Squash are borne on small vines that do not bear heavily but will keep on producing if the fruit is picked. Drizzled with butter and sprinkled with salt, the squash are said to have the same flavor and texture as Straightneck Squash. |  | Squashblossoms & Baby Zucchini
Squashblossoms are a gourmet treat in many cultures and most commonly in Italian and Mexican foods. Use them sliced or whole as a garnish or in salads; coated with light batter and sauteed; or stuffed with soft cheese or other ingredients, battered, and fried. They're delicate and shouldn't be stored in the frig for over a day. Baby Zucchini are extra tender broiled and also delicious steamed, chilled, and spiced with vinaigrette. Also shown: Petit Pan Squash and Kentucky Wonder Beans. |  | Persimmons
As most Ozarkers know, to eat a persimmon before it's ripe is to learn the true meaning of "pucker up." How do you know when they're ripe? Bruce says it takes a good freeze to make them sweet. When ripe, they're delicious raw or in jams, puddings, or purees, or baked in breads and other goods. Note: The genus name, Diospyros, means "food of the gods." |  | Chinese Long Beans
Chinese Long Beans (Vigna sesquipedalis), also called Yardlong Beans and Asparagus Beans, are best young and tender and 12-18-inches long. Crisp and sweet, the lighter green ones shown here are sweeter than the darker green. Erica suggests cutting them into 2-inch pieces for delicious stir fries or preparing them as any snap bean. At right is Russia Giant Garlic, or Russian Garlic (Allium ampeloprasum), much bigger and also much milder than most garlic and said to be especially delicious roasted or sauteed as a side dish.
|  | Giant Red Okra
We don't know what variety of okra this is, but it is big, it is plump, and it sure enough has red shadings. Apart from its slightly festive look, Erica says it tastes, well, just like other varieties of okra.
|  | Jerusalem Artichokes
Jerusalem Artichokes aren't from Jerusalem nor are they artichokes. "Jerusalem" is a corruption of the Italian girasole, meaning "turning toward the sun," which the plant does because it's a sunflower, Helianthus tuberosus. The artichoke name came from a 17th-century French explorer's comparing the taste to artichokes. The vegetable is crisp and delicious, with a delicate flavor resembling water chestnuts. It's especially good sliced in salads, with dips, or marinated in olive oil and lemon juice or vinegar. It can also be stir-fried, baked, steamed, or boiled with delicious results. Mama mia!
|  | Hard Red Winter Wheat
The Hollands know that homemade bread is a big item for many Ozark folk, so this year they've added Hard Red Winter Wheat to their list of goodies. This is a harder, darker-brown wheat known for its long storage life, good protein content, and superb baking qualities with hard baked goods such as cookies and breads. Several wheat varieties are classified as Hard Red Winter Wheat, but all share similar good qualities.
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