Last summer, I was living communally in Pennsylvania. There was a plethora of farmers markets everywhere I looked, so naturally, I befriended a mushroom farmer. Every few weeks he brought me a new variety of mushroom. Bursting with flavor, the umami-filled fungal bodies found their way into my heart (via my taste buds, like all things).
This has been a fun experiment – roasted cacao beans are delicious and versatile: I’ve eaten them raw, grounded them up and rimmed glasses with them, and made simple syrups, teas, and hot chocolate out of them. I think these will stick around.