September 20-21 ASAP Farm Tour: Not To Be Missed!

September 20-21 ASAP Farm Tour: Not To Be Missed!

I’ve had ASAP’s Farm Tour on my calendar for months; it’s the weekend my family and I load up the car to meander through our gorgeous mountains, discovering roads never traveled and lifestyles different from ours. During our first year’s Farm Tour, we only got to three out of the 35 farms that opened their gates to visitors; it was hard to tear ourselves away from petting baby goats, miniature donkeys, and llamas, watching a pasture rotation demonstration with Border Collies, making our own pizza in a brick oven with ingredients we picked, and seeing every aspect of beekeeping in action. This year promises 37 farms in 7 counties; no one can do it all, but one can try.

Last year we wound up at Fox Farms and The Mushroom Hut; we were guided on a personal tour by the owners, Susan and Alan Fox, past the animals, through the fields, up the path by apple and peach trees, and ending up at tree-shaded cribs of shiitakes overlooking a valley that took our breath away.

The short hike up the mountain at this small-scale diversified farm revealed the clearing under a canopy of trees that houses the shiitake mushrooms. Three- and four-foot logs of cedar, birch, and maple trees were stacked in “cribs” – reminding me of the way I once stacked Lincoln logs to make miniature 4-square cabins. They had been inoculated with spores, sprouting perfect specimens that covered the logs. I walked away having plucked a sack full of shiitakes….paying only $4.00. The recipe that follows is just one of several I used them in.

The only dilemma of the weekend this September 20-21 will be choosing which farms to visit — then dragging yourself away once you get there. It needs to be a planned two-day excursion, worthy even of finding a B&B along the route you choose and turning the ASAP Farm Tour into a weekend affair.

At the very least, go prepared. Read ASAP’s Farm Tour planning tips:
Passes for the Farm Tour are $25 each and can be purchased at

Roasted Cod, Cabbage, and Shiitakes with Wasabi Sauce

2 tablespoons mayonnaise (or Vegenaise)
1 tablespoon plain Greek yogurt
1/2 teaspoon wasabi paste
1 (1-inch) piece ginger, finely grated, divided
1 or 2 large cloves garlic, finely grated, divided
2 tablespoons extra-virgin olive oil, divided
2 (6-ounce) cod fillets (1-inch-thick)
Sea salt
Freshly ground pepper
2 cups (packed) very thinly sliced green cabbage
3 to 4 ounces shiitake mushrooms, stemmed and sliced

Preheat oven to 450 degrees F.

Mix mayonnaise, yogurt, wasabi paste, and half of ginger and garlic in a small bowl; set aside.

Drizzle 2 teaspoons olive oil on fish fillets; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss cabbage and mushrooms with remaining olive oil, ginger, garlic, salt, and pepper in a large bowl, mixing well.

Place a large, rimmed baking sheet in the oven for 5 minutes or until very hot. Quickly arrange fish on one side of hot baking sheet; scatter vegetables on the other side. Roast, stirring vegetables occasionally, until fish is cooked through, about 12 minutes. Divide on serving plates and serve with wasabi sauce. Makes 2 servings.

Please enter the Page ID of the Facebook feed you'd like to display. You can do this in either the Custom Facebook Feed plugin settings or in the shortcode itself. For example, [custom-facebook-feed id=YOUR_PAGE_ID_HERE].

Like Us on Facebook

Follow Us!