Truffle Dishes, Truffle Contest, Truffle Feast!

Foraging Farmers
Truffles unearthed – black and white
The Chef indulges

The haiku sums it up, but here are the details!

The Farmer’s Feast is taking its virtual meal to the table on Sunday, February 13th for
Springwater Farm’s
Valentines Day Truffle Feast

Fourteen very lucky diners will experience the supreme luxury of truffles, no holds barred.  This intimate dinner will take place around a communal table, with the truffle forager present to enliven dinner conversation.  The menu will feature heritage breed Tamworth pork, raised on the farm, along with forest mushrooms and field greens, preserved summer bounty, and of course, an insane amount of mystical truffles.  A delight for the senses, sheer pleasure for the palate.

4 extra tickets were just made available,
and we would like to offer them forth!  Here is a “taste” of what you’re in for:

The Menu

Beggar’s Purses: Dungeness Crab & Black Truffle,
and Wild Mushroom with White Truffle
Assorted Pickles of Seasons Past
Radishes & Rustic Bread with Truffle Butter
& A Taste of Chanterelle Vodka

Truffled Bagna Cauda with Crisp Raw Winter Vegetables

Hand-rolled Quill-shaped Fuzi Pasta
with Sausage-Truffle Sauce

Tamworth Pork Consommé
Early Nettles & Black Trumpets

Roasted Tamworth Pork Belly
stuffed with kale, prunes, & wild chestnuts,
served with Truffled Celery Root Puree
& Forest Mushrooms

Salad of Foraged Miner’s Lettuce & Chickweed,
Sunchokes, and Truffles in a Sprightly Vinaigrette

Ancient Heritage Opal Creek & Table Rock Cheeses
Citrus Conserve & Blackberry Mostarda

A “Spoon Sweet” of Elder Flowers, Cookies,
Truffled Truffles, and Bacon Caramels with Truffle Salt
Sweet Cicely Schnapps
Spiced Reishi Tea

Grown, Found, & Prepared by
Forager & Farmers Roger Konka & Norma Cravens
& Chef Kathryn Yeomans

If you are interested in attending the dinner, please e-mail

Enter a Contest!  Win Prizes!
The deadline to enter
The Truffle Haiku Contest is fast approaching.  Eat some truffles, get inspired, and enter through a comment to the post linked above.  The winner of a Springwater Farm gift certificate will be announced on Valentines Day!

Are truffles really aphrodisiacs?

I could speak from experience…but I won’t!  (A lady doesn’t divulge, and neither do I!!  Not here, anyway!)  But here is a fun post that I found on the subject.

If you’re up for your own experimenting, try one of these recipes:

Soft leaves, Shaved Truffle, and Sunchoke Salad
serves 2

This is a wonderfully delicate salad that can be made with winter or milder summer truffles.

1/2 tsp. raspberry, loganberry, or other mild fruity vinegar (try one of Blossom Vinegars‘ selections – Connie is very informative and helpful about her product and can steer you to the perfect choice.  Find her at several Portland area Farmers Markets.)

1 1/2 tsp. mild but excellent quality extra virgin olive oil

fleur de sel (sea salt) and freshly ground black pepper to taste

1 medium sized sunchoke (aka Jerusalem artichoke), scrubbed if the skin is tender, peeled if it seems tough

enough salad leaves for 2 (mache, miner’s lettuce, chickweed, mild arugula, and the like – soft, tender leaves whose flavors will not overpower the salad), cleaned and spun dry

a black truffle, as big as you wish

Prepare the dressing.  In a small bowl, whisk together the vinegar and olive oil.  Season with salt and pepper.

Using a mandoline or a very sharp knife, shave the sunchoke into thin rounds.  Gently toss together the salad greens with the sunchoke and dressing.  Using a mandoline, truffle slicer, or vegetable peeler, shave the truffle into the salad.  Toss gently to combine and serve.

Cheese Fondue with Truffles
serves 4-6

Fat is an excellent transporter of the complex aromas of truffles.  When paired with truffles, the flavors seem to expand and permeate more of the dish.  This classic fondue from the Alba region of Italy, legendary home to some of the finest white truffles on earth (arguably the finest), is the quintessential carrier for  truffles’ intricate essence.

14 oz. Fontina cheese, cut into small cubes
2 cups milk
7 Tbsp. butter, cut into small cubes
8 egg yolks
white truffle (1…or more)

Place the cheese in a bowl and cover with the milk.  Allow to soak several hours or overnight.

To make the fondue, use either a double boiler or a saucepan set over (not touching) a pan of hot water.  Place half the butter in the top pan together with the egg yolks, cheese, and milk.  Melt over low heat, mixing constantly with a wooden spoon.  The cheese and butter will melt initially, thinning the mixture, then the eggs will begin thickening the fondue.  When the liquid becomes the consistency of thick cream, stir in the remaining butter.

Serve at once in shallow dishes with slices of truffle shaved over the top.  Eat with a fork.  Quiver with delight.

Alternatively, serve with good bread, or over soft polenta.


About Kathryn LaSusa Yeomans

By offering Sage Culinary Advice, The Farmer's Feast assists Farmers' Market shoppers in making the most of their purchases, and helps vendors realize the culinary possibilities of their products. We create culinary education programs at Farmers' Markets. Through food preparation and cooking demonstrations, recipes focusing on technique, samples, stories and free advice, we're encouraging people to cook more often, from scratch, with market-fresh ingredients. Our goal? To cultivate domestic culinary arts. Once you've tasted the Farmer's Feast - glistening local produce, pastured meats, artisan cheese, wild seafood, rich nuts, grains and legumes - and see how easy cooking this bounty can be, you'll be hungry for fresh. Visit The Farmer's Feast on Facebook / E-mail
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2 Responses to Truffle Dishes, Truffle Contest, Truffle Feast!

  1. Pingback: Enter the 3rd Annual Springwater Farm Truffle Haiku Contest! | The Farmer's Feast

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