In this early part of
spring, the fields are just starting to be plowed and not quite ready to
produce. But mushrooms are a year-round crop, so Joe Bulich’s stand at
the Union Square Greenmarket is stocked every market day of the year
with fresh white buttons, creminis and portobellos. At his family’s farm
in Catskill, N.Y., earlier this spring, I asked Bulich how he likes to
prepare his fungi. “You’re asking the wrong person,” he laughed. “That’s
up to you.”
The Bulich Mushroom Farm
is one of only a few left in the area. (It is said that nearby
Pennsylvania is the mushroom capital of the world.) When one of its barn
doors swings open, a wave of warm, humid earthiness rises from the rows
and rows of nutrient-rich soil as if to smack you in the face — as it
has for almost 70 years. Bulich and his brother Mike grow many varieties
inside the barns, all year long, with methods passed down from their
father and grandfather.http://tmagazine.blogs.nytimes.com/2015/04/27/mushrooms-recipe-union-square-farmers-market/?hpw&rref=t-magazine&action=click&pgtype=Homepage&module=well-region®ion=bottom-well&WT.nav=bottom-well
