Mozarella is made by boiling and stretching freshly made cheese curds to make an elastic firm cheese, perfect for slicing and melting on pizzas.This recipe uses the rennet in a slice of frozen leftover mozarella, fresh lemon juice, vinegar, himalayan rock salt and whole milk to make the next batch of fresh mozarella. Freeze slice of mozarella for next batch of mozarella, stays fresh up to six months.

Our favorite mushroom pickling is spring mushrooms in taragon with fennel herb vinegar and then preserving in lemon grass oil. They taste delicious all year with cheese and crackers, and avocado sandwiches. This recipe explains how we make this herbal vinegar and lemon grass oil at home. Takes one hour. The vinegar and oil stay beautiful all year if you keep them in green glass bottles in the dark.Mushrooms are sprouting six weeks after the first winter rains. You pick them in the woods, grow them in the window or buy them in the store. To grow them at home, see my mushroom growing kit recipes in here.

The butter makes the portobello, they absorb any flavors. Rich, creamy butters like vegan cashew or clarified grass fed dairy are my favorites. I use them as a substitute for potatoes, rice or noodles when making a rich, filling dinner, like steaks.

Squash is a mild vegetable in many forms and tastes. This one is called chayote in Mexico and California, and Christophorus in Europe because Christopher Columbus brought it back from his trips.The size of an apple, it tastes like potato or cucumber or zucchini when fried or baked. Fries like bacon, 3 minutes per side. Makes a great cheese sandwich.

These large mushrooms can get to 3” in diameter and taste like veal when broiled in grassfed butter. You slice them in threes from the stems, so each piece has stem and cap. You use the heated cast iron skillet to give the broiled flavor.

Large Mexican floortiles fit inside most ovens, and make the best pizza stone ever, at any price. Handmade large size mexican floor tiles sell for about $6 or less. If your oven is smaller than 16” x16” inside, your building supply center will gladly saw a strip off to make it fit.Handles convection oven temps of 500F degrees easily, ours is fifteen years old. Perfect size for a large farm pizza. Homemade fresh crust, hand rolled edge, 3 cheeses, fresh basil and tomato sauce, 6 more toppings, big farm portions. Cut in four slices, feeds four.

Our first rains arrived this week, and in six months, we will have wild chanterelles growing in the woods. We don’t wait for rain, we grow yellow or white chanterelles indoors in a planterbox, year-round, on sawdust and potting soil, feed it acid coffee grinds to grow in.We always keep some dried mushrooms on hand for vegan dinner guests. Dried mushrooms reconstitute well in warm water and cook up beautifully in cashew butter with this vegan egg white recipe. You can order chanterelle spores on line for $6. The spores easily produce over $100 in mushrooms every six months. In your window.#GlobalApron

A Quarter cup of vinegar or lemon juice, and a gallon of full milk make four cups of rich cottage cheese, and ten cups of whey, nutritious for cooking, in an hour.Four dollars of milk and vinegar or lemon juice make eight dollars of cottage cheese.All you need is a pan and a thermometer and a sieve.Fresh cottage cheese every week.

I have a friend who is a mushroom scientist, she knows all the flavors of all the mushrooms. I like the flavor of veal, she recommended woodear mushrooms. For extra creaminess, I added shiitake mushrooms, I order them dried from Amazon, so I have them year round. Here is the vegetarian recipe to make a creamy mushroom sauce that tastes like veal.

Its not from Philadelphia, it looks like it, but with a California twist! Home baked sour dough roll, home made garlic mayo with truffle shavings, gouda cheese, fresh shitake mushroom, onion, green pepper, and most importantly, grass fed carpaccio thin sliced fresh beef.

This is a pickling delicacy to serve guests as appetizers for dinner. Chanterelles are quick boiled in herb vinegar, marinaded overnight, and served to guests. They can also be dried or marinaded and preserved in olive oil with laurel leaves. You can use this recipe for any other fresh mushrooms as well.Mushrooms concentrate their taste when dried. Here is the easy way to dry them and reconstitute.#GlobalApron

Two cups of raw cashews make two small cashew cheeses of about half a pound each, fully ripe in 90 days. This recipe makes both regular cheese and a blue mold cheese.I used the crust of dairy blue cheese to inoculate my first cashew cheese with blue pennicilum mold. Here is the recipe to make a Roquefort Blue type. Blue mold appears after a few weeks. It smells and tastes great, fresh, made into soup, baked and on sandwiches.