369 Briggs Rd Mason NH 03048

(603) 577-0578

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Recipe of the week

Rigatoni with Blue Oyster Mushrooms and Dandelion Greens

Blue oyster mushrooms + dandelion greens + pasta.  Often the most satisfying home cooked meals are the ones that are inspired by a few simple high quality 

1/2 lb rigatoni pasta

1/4 red onion medium dice

4 cloves garlic, minced

3-4 clusters blue oyster mushrooms, ends trimmed and cut into clusters of 3-4 mushrooms each or other mushroom such as beech or hen of the woods

1/2 bunch dandelion greens, roughly chopped (or other bitter green such as arugula or radicchio)

red pepper flakes

fresh cracked black pepper

kosher salt


extra virgin olive oil

Parmigiano Reggiano cheese, for grating at the end


For the mushrooms: Heat 2 tablespoons of extra virgin olive oil in a saute pan until barely smoking. Add the mushrooms in a single layer (if you can't make a single layer cook the mushrooms in separate batches). Season with salt. Sear on one side until golden brown then flip the mushrooms and add 2 tablespoons of butter. Toss the mushrooms in the butter until they are golden brown all over. Remove the mushrooms to a plate. To finish the dish: Bring a pot of water to a boil. Season it with salt enough so that it tastes like a well seasoned soup. In another pan over medium heat add olive oil and the red onions. When the onions soften add the garlic, a pinch of red pepper flakes and about a teaspoon of fresh cracked black pepper. Cook for 30 seconds to a minute then ladle in about 4 ounces of pasta water. Add the mushrooms to the sauce and a few tablespoons of butter. Keep warm. Cook the rigatoni according to package instructions for "al dente." Add the rigatoni and the dandelion greens to the sauce reserving some pasta water. Over medium heat toss the rigatoni with the sauce until the sauce becomes slightly thick and clings to the noodle. If the sauce seems dry, add some of the reserved pasta water. Mix in a few glugs of extra virgin olive oil. Transfer the rigatoni to shallow bowls. Finish by grating a generous amount of Parmigiano Reggiano cheese over the pasta.

Fall is in the air!

Lion's Mane Mushroom Swiss Burger

Course Entree Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 2 Author 918 Plate


  • Your favorite bun or bread roll
  • 1 medium Lion's Mane mushroom
  • 2 slices of Swiss cheese
  • 1 Vidalia onion
  • 3 T. butter
  • Salt
  • Pepper


  1. Slice onion into thin strips.
  2. Saute onions in a pan with 1 T. olive oil and 1 T. butter on medium heat until they reach your desired caramelization level. (About 10-15 minutes in, you can start the rest of the process)
  3. Slice the mushroom into 1/2 inch steaks from heat to foot (like broccoli).
  4. Arrange mushrooms in a dry non-stick skillet on medium heat.
  5. Cook mushrooms for 5 minutes and flip when browned. Cook for 5 more minutes on the second side. Salt and pepper each side.
  6. Add in 1 T. of butter, and make sure it gets onto each mushroom.
  7. Fry until golden on each side. Remove from pan.
  8. Toast the bread in the mushroom pan, and add up 1 T. more butter, if desired.
  9. Place a slice of Swiss cheese on the bread, cover the pan to melt the cheese.
  10. Pile your sandwich with onions and mushrooms.
  11. #enJOY!

Pour 2 cups boiling water over porcini mushrooms. Let stand 20 minutes. Drain porcini mushrooms in a colander over a bowl, reserving mushroom broth. Strain mushroom broth through a cheesecloth-lined colander into a bowl; discard solids. Add 2 cups water and next 4 ingredients (through pepper) to mushroom broth;