tag:blogger.com,1999:blog-134948593058861852024-03-18T18:07:30.417-07:00Mushrooming TogetherA day in the life at Field and Forest ProductsTeam F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-13494859305886185.post-32762877074901164802020-10-27T12:55:00.003-07:002020-10-27T13:01:59.152-07:00Our Blog has Moved!Hello followers. Our blog has officially moved to our website! Visit <a href="https://www.fieldforest.net/">www.fieldforest.net</a> for the latest and greatest information on mushroom growing. Click the direct link <a href="https://www.fieldforest.net/category/BLOG">here</a>.Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com11tag:blogger.com,1999:blog-13494859305886185.post-63603940004915633122019-06-18T06:33:00.000-07:002019-06-19T12:41:10.490-07:00Spiced Wine Caps (and a side of Pork Chops)<div style="text-align: center;">
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">by Mary Ellen Kozak</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaTTlPe9Tj1V8pUSuXbgAwdx3IsEWfgouLJi9a_Uks6TDoIKGa49M8QGnxAOnDKvNHw-aYLqj8fJj2_RGUpXZZKNuoDwPJ3wBwvGOoRpBpw6r1OeZ5aTtz3wdDFo-jyWpNkWn_SOh8w/s1600/IMG_1661.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBaTTlPe9Tj1V8pUSuXbgAwdx3IsEWfgouLJi9a_Uks6TDoIKGa49M8QGnxAOnDKvNHw-aYLqj8fJj2_RGUpXZZKNuoDwPJ3wBwvGOoRpBpw6r1OeZ5aTtz3wdDFo-jyWpNkWn_SOh8w/s320/IMG_1661.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just two of these clusters is all you need for this recipe!</td></tr>
</tbody></table>
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<span style="font-family: "georgia" , "times new roman" , serif;">Wine Cap Mushrooms are one of the milder flavored <a href="https://www.fieldforest.net/Wine-Cap-Stropharia-rugosa-annulata-Sawdust-Spawn/productinfo/SSR/">mushrooms you can grow</a>, but the crunchy texture and adorable red button caps add to the charm and flavor-likeness of sweet peas and asparagus.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Normally, you would look for clean, simple recipes with bright flavors to bring out the culinary characteristics of this mushroom. If you are looking at this blog right now though, you may be already looking for other ways to use this mushroom because when the crop is on, the baskets fill up fast!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This recipe is unusually spiced. Where many side dish recipes for mushrooms include butter, cream, sherry, and thyme or tarragon, this recipe opens the spice cabinet to cardamom, mint, nutmeg and anise. After cooking, freeze it in cupfuls to herald the traditional flavors of fall, but leave some out to dress up a summer cooked pork chop. The flavors deepen as it sits, so don't be in a hurry to use it the minute you make it.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This recipe is adapted from naturalist Steve Brill's website, <a href="http://wildmanstevebrill.com/">Wildmanstevebrill.com</a>, who had the misfortune of being arrested for eating a dandelion in Central Park back in the '80's. The publicity for the arrest did not necessarily bring us his mushroom recipes, but it's still a good story :)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnyv_EuvlPZ9e7J1diQIlGUDYqqIHH5YOObyyK8rNIcBTbp0koCREJPdKBhddZBHrteqQu3y7lWlGRUkhtMaKcS7dU-rGgpTpKzFl0YqrGHbLaMf-tNeNuTjyWcevkY8WIB6VfuxYvg/s1600/bowl+of+winecaps.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnyv_EuvlPZ9e7J1diQIlGUDYqqIHH5YOObyyK8rNIcBTbp0koCREJPdKBhddZBHrteqQu3y7lWlGRUkhtMaKcS7dU-rGgpTpKzFl0YqrGHbLaMf-tNeNuTjyWcevkY8WIB6VfuxYvg/s320/bowl+of+winecaps.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buttons are best for this recipe, but since the finished dish is dark in color, mature mushrooms work just fine.</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzNXNzVAzjZRAjbPi_0zjWsu9zvFzqtvaa1vhCmF8Mo4R2AtbkspqlGEpByrcXFQfSjTK-6K_sYGBCY00EUIUwsxZc38NvNTormIDY3NOY9rU_9l24wlaSqCfbZZeEcJqJadyIqzZVg/s1600/IMG_1698.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMzNXNzVAzjZRAjbPi_0zjWsu9zvFzqtvaa1vhCmF8Mo4R2AtbkspqlGEpByrcXFQfSjTK-6K_sYGBCY00EUIUwsxZc38NvNTormIDY3NOY9rU_9l24wlaSqCfbZZeEcJqJadyIqzZVg/s400/IMG_1698.jpg" width="400" /></a></div>
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<span style="color: #783f04; font-family: "georgia" , "times new roman" , serif; font-size: large;">Spiced Wine Caps (and Pork Chops)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4 c. sliced Wine Cap mushrooms (include the sliced tender
stems, if applicable)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp. oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 T. chopped mint leaves</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">¼ tsp. ground nutmeg</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp. ground cardamon</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp. ground anise seed</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp. coarse salt (or more to taste)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1-2 T. red
wine or sherry</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">pepper</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2 pork chops</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sour cream</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Method: </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Mushrooms: Heat the oil in a sauté pan, add the mushrooms,
salt and spices. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cook on medium heat, stirring frequently for about 5 minutes
or until mushrooms are tender and have released any liquid. Continue cooking
until pan is nearly dry, then add the wine. You may want to add a little extra wine if the
mushrooms are sticking to the pan.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Continue cooking, stirring often,<span style="mso-spacerun: yes;"> </span>until the liquid is nearly gone. Remove from heat.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Pork Chops: The pork chops can be grilled or pan fried. To pan fry, melt a
combination of butter and oil and pan fry over a medium high heat, both sides,
about 10-15 minutes total. Plate and serve with a topping of spiced mushrooms and a dollop of sour cream. Add a side of corn meal muffins for a German/American twist.</span></div>
<br />Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com31tag:blogger.com,1999:blog-13494859305886185.post-71842156897205080332019-03-20T09:02:00.001-07:002019-03-20T09:02:25.920-07:00I'm Telling You My Dear, That It Can't Happen Here<style>
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<span style="font-family: "georgia" , "times new roman" , serif;">By Joe Krawczyk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdh5L6hLIQqyVWC3UfGC4c9RYFPJwKGuqOLHNWLfBf82Nxq81b-pfuNhUeD4O_hcmysXux25g-3jjR1ADGEreQaJvAKE3NCzhbH3ENuPubE3B37MKWqAhQDwvBBYYXPa3AY_3pdZIL9w/s1600/proper+log+harvest+gear.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="828" data-original-width="827" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdh5L6hLIQqyVWC3UfGC4c9RYFPJwKGuqOLHNWLfBf82Nxq81b-pfuNhUeD4O_hcmysXux25g-3jjR1ADGEreQaJvAKE3NCzhbH3ENuPubE3B37MKWqAhQDwvBBYYXPa3AY_3pdZIL9w/s320/proper+log+harvest+gear.png" width="319" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>DO </b>wear protective gear when harvesting mushroom logs!</td></tr>
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<br />
<span style="font-family: "georgia" , "times new roman" , serif;">The new planting </span><a href="https://www.blogger.com/null" name="_GoBack" style="font-family: Georgia, "Times New Roman", serif;"></a><span style="font-family: "georgia" , "times new roman" , serif;">season is always a
time of reflection of the year gone by. We tend to hurry through life often
forgetting how short and precious it is. I count my blessings every day for
another day and another opportunity to hopefully make someone laugh and leave
the world a better place.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br /><span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I was a child
of the 70’s. It was a turbulent time in this country with an unpopular war, riots
in the streets and rampant drug use. It was also a time of personal
expression. I can remember my first pair of bell bottom jeans and the grief I
took from my friends for wearing them along with my stars and stripes tee
shirt. Music was a big part of my life and one of the artists I followed was
Frank Zappa and the Mothers of Invention. Zappa was very counterculture at the
time and I really enjoyed the diversity of his music and his often outrageous
lyrics. The title for this blog are lyrics from one of his earlier works and it
pretty well sums up an experience I recently had.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;">I was tasked with the job of gathering some red maple rounds
for an inoculation trial we were setting up and along with that,<span style="mso-spacerun: yes;"> </span>gathering the limbwood for a wood aging
trial. I scoped out the trees I wanted to cut, sharpened the saw and put my
safety gear on, which consisted of a set of chaps, a hard hat with ear protection and face screen, and sunglasses to reduce the glare.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;">I love woods working. I refer to it as my Woodland Workout
Clinic since cutting wood uses every muscle group as well as your brain. I
enjoy cutting down trees as I know the wood will be put to a good use and the
trees I remove will release other trees in the vicinity, insuring the health and
vigor of the forest. I particularly like removing red maple (Acer rubrum) as it
is a native invasive species on our property and removing it releases the
understory oaks from its smothering shade. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">The maples I had chosen for removal were tall and straight. With a good back cut, I figured I could drop them where they needed to go without hanging them up in adjacent trees (yeah, right). Trees one and two fell as planned, but tree three landed a little too far to the right and the top wound up resting in the crotch of a multiple stem maple, about five feet off the ground. I figured it could have been worse, since there would be no need to get the tractor and chains to pull it free so I proceeded to process the first two trees.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br /><span style="font-family: "georgia" , "times new roman" , serif;"></span>
<span style="font-family: "georgia" , "times new roman" , serif;">There are always warning signs of an inevitable disaster, but sometimes the warning signs are very subtle and overlooked or if you're tired and neglect to take a break. That ever so slight pinch on the blade as I worked to the top of tree three should have been enough for me to step away and reassess the situation but afterall, it was only a slight pinch.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-bS4zapblOBZq4JeFdM2goMQlH4AKzP-QpTUu1S33kHpoEvF452p3D9uVeJ9cORwqH-entgZT0Jp4eCCxKump6mYJE81wE7c6tBpeVbQS8tbE8eLNfrFFIZi6r5dGkyTZKRrvxN2pA/s1600/chainsaw+accident+in+shiitake+wood+cutting.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj-bS4zapblOBZq4JeFdM2goMQlH4AKzP-QpTUu1S33kHpoEvF452p3D9uVeJ9cORwqH-entgZT0Jp4eCCxKump6mYJE81wE7c6tBpeVbQS8tbE8eLNfrFFIZi6r5dGkyTZKRrvxN2pA/s320/chainsaw+accident+in+shiitake+wood+cutting.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This veteran wood cutter got a lucky reality check</td></tr>
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<br /><span style="font-family: "georgia" , "times new roman" , serif;">The next cut knocked me backwards and I recall thinking, “What the hell was that, a gunshot? As I fell over backwards the saw dropped off to my side and kept running. I recall getting up wondering “Did I just get knocked out? What the hey just happened and why was someone shooting at me?” I got up slowly and felt my nose (not broken!) and checked my teeth (all there!) and then I got that bloody taste in my mouth and felt the trickle down my face. I then knew I had an immediate issue to deal with. Of course I was working alone. I turned off the saw, walked the 100 or so feet through the brush to the truck and drove it to an area where I could turn it around and headed home. As luck would have it, Mary Ellen was <span style="font-family: "georgia" , "times new roman" , serif;">in the yard</span> as I was exiting the truck<span style="font-family: "georgia" , "times new roman" , serif;">, </span>and quickly realized all was not well. I assured her that my nose wasn’t broken and I still had all of my teeth. She checked to see if I was concussed and when she confirmed the symptoms with her M.D. sister, it was off to the emergency room where things got stranger.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">We live in what is called an under-served area. No high speed internet, lack of public wifi, no Starbucks (well, until recently), and a medical corps that rotates through our local hospital emergency room on a three-month stint because of their unwillingness to settle in this "remote" location. As it turned out, the emergency room doctor was not from these parts and was unfamiliar with logging accidents. Blood was drawn, pain relievers were administered and after an hour or two of waiting he came in with this assessment: I was lying. I did not have a logging accident. I was cutting wood, but had a heart attack and hit my head on a stump. Hmmm. I guess getting smacked across the face with a four-inch red maple pole might do that, but he was not convinced, and my hospital stay was extended.</span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDK_yJbESkrW-Z578otqqpjfYYA6uqqgT1toiSSjre32Psf_txpgrdCbROR9QYuy30Ndmqm4scwnMIdcC7AbvlotVVwkPqGUy1pPLR-mq8TORjy4Drs7wBJdvqXazkycuiJCB1W57jNw/s1600/chainsaw+accident+in+shiitake+cutting.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDK_yJbESkrW-Z578otqqpjfYYA6uqqgT1toiSSjre32Psf_txpgrdCbROR9QYuy30Ndmqm4scwnMIdcC7AbvlotVVwkPqGUy1pPLR-mq8TORjy4Drs7wBJdvqXazkycuiJCB1W57jNw/s320/chainsaw+accident+in+shiitake+cutting.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Happy for a relatively minor hospital visit</td></tr>
</tbody></table>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;">As you can
imagine, this diagnosis set off a whole series of stress tests and imaging. As it
turns out, I am just an average Joe with an average heart condition that’s to
be expected for a guy my age, and for that I am thankful. I am also thankful,
despite what to me seemed like overkill, for the work and professionalism of the
medical staff that attended to me. Lastly, I am thankful I took that extra
moment to put on all of my safety gear: chaps, vest and helmet. Just remember I’m telling you my dears,
that it CAN happen here and when you least expect it. So step back and assess
not only that last cut, but also the importance of all the experiences that life
throws at you.</span><br />
<br />
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Above all, slow down and take your time and enjoy working in the woods! </div>
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com4tag:blogger.com,1999:blog-13494859305886185.post-46034464374093366012019-02-12T12:22:00.000-08:002019-02-13T13:13:35.306-08:00Tips for Handling Mushroom Logs after Cutting<span style="font-family: "georgia" , "times new roman" , serif;">By Lindsey Bender</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Growing Shiitake mushrooms on logs is a rewarding experience. Anyone harvesting their first flush of Shiitake in the spring will agree, (especially outdoors-deprived northerners
after a long, cold winter 😊) If you are planning on inoculating logs this spring, the following tips can help answer some questions you may have, plus, we share our newest research results concerning cutting and aging wood for shiitake logs. It's never too early to be thinking about mushroom wood!</span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="mso-spacerun: yes;"><b>Start with the best quality logs whenever possible. </b></span><span style="mso-spacerun: yes;">Most e</span><span style="mso-spacerun: yes;">xperienced</span> growers know that the quality of the fresh cut log is crucial to spawn run success and mushroom yield, and it starts with the log as it is cut from the tree. We all know the importance of cutting healthy, living wood. If you are cutting softer hardwoods such as Silver or Red Maple, select stems that have thicker, rougher bark.</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknOgZham0sqpR000imvledc7BxAHEQE4ewdHjxKoVCm132EN9__kanitrHVZwkGIY3Yv1YqcY5g38d6RbSVo2lINj9z7nYTGqOKT3_4-bxyRAdiBF-eVsNlLfzw_r4yc0TKV-s8OwTA/s1600/thin+vs+thick+A.r+wr46.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhknOgZham0sqpR000imvledc7BxAHEQE4ewdHjxKoVCm132EN9__kanitrHVZwkGIY3Yv1YqcY5g38d6RbSVo2lINj9z7nYTGqOKT3_4-bxyRAdiBF-eVsNlLfzw_r4yc0TKV-s8OwTA/s320/thin+vs+thick+A.r+wr46.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thicker bark (left of center) Red Maple is preferable to thin bark (right of center).</td></tr>
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Use best practices for storing the logs prior to inoculation.</b> It turns out that certain wood species, due to their cell structure and bark characteristics, may prefer a longer seasoning time prior to inoculation (read next item below for more details). The longer "seasoning time" can positively influence overall mushroom yield.</span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Wood should "season" at least 2 weeks before planting; longer for some wood species.</b> Historically, the rule of the thumb has been "fresh is best," when it comes to deciding how long logs can sit after cutting before inoculation. <span style="mso-spacerun: yes;">Why? These very fresh </span>logs are free of contamination because the living tree was warding off invasion of weed fungi. Fresh cut logs have abundant moisture, but must start to loose some of the free water before inoculation. Allowing logs too little time to season can result in a lag time in spawn run after inoculation. Spawn must wait for the log to start drying so the log can be hospitable to fungal growth. Trees have differing moisture contents by species, age and environment, but across the board it is moisture loss, the key factor in determining if wood is inoculation-ready, that suggests that the logs cure for AT LEAST 2 WEEKS prior to inoculation. This time allows for the free moisture in the log to be released but holds in the bound moisture, necessary for Shiitake growth. <span style="mso-spacerun: yes;"> </span></span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2bYa8ZRdWuKmzjppFyb83b6oBMATV5heb6KLKupTSwbE8-Ca6QihzOoGkL2_V_Yj7Z-6YSQmpungt0bqlJHAcCWRg_IIBmsHa2oVUidizFzSc24r0Vs7SECLWfGLumbCn4E0VCbNRA/s1600/shiitake+log+sprouting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1459" data-original-width="1094" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2bYa8ZRdWuKmzjppFyb83b6oBMATV5heb6KLKupTSwbE8-Ca6QihzOoGkL2_V_Yj7Z-6YSQmpungt0bqlJHAcCWRg_IIBmsHa2oVUidizFzSc24r0Vs7SECLWfGLumbCn4E0VCbNRA/s320/shiitake+log+sprouting.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Log with sprout (center of the stack) suggests lack of cure time prior to inoculation -<br />
notice lag in spawn run (no white mycelium on log end).</td></tr>
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>A 2 week cure period may not be long enough for some logs –</b> especially in Red Maple (and probably most other maples).<span style="mso-spacerun: yes;"> Over the years we've followed the 2 week resting rule across the board in our harvested logs, regardless of wood type, but noticed remarkable yield difference in Red Maple logs rested for 2 weeks compared to several months of rest. </span>We decided to take a closer look, and to see if the same trend was also true for Sugar Maple, a related species.</span></li>
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<tr><td class="tr-caption" style="text-align: center;">Cure Red Maple a few months prior to inoculation, even if the bark is thinner than you would like.</td></tr>
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>The longest rest time in both the Sugar Maple and Red Maple in our study resulted in the highest yielding shiitake logs.</b><span style="mso-spacerun: yes;"><b> </b>In 2016/2017 we harvested </span>Sugar Maple logs which were divided into two groups, one inoculated 1 month after cutting, and the other 6 months after cutting. <span style="mso-spacerun: yes;">Similarly, </span>Red Maple logs were divided into two groups and were inoculated either 1 month or 5 months after cutting. All logs were incubated together under the same conditions then force fruited the following year to collect Shiitake yield information. Logs with the longest rest time prior to inoculation in both the Sugar Maple and the Red Maple proved to be the highest yielding Shiitake logs. <b style="font-style: italic;">Based on the results of this study, longer rest times for Red and Sugar Maple logs can increase spawn run success and overall Shiitake mushroom yields. </b>Keep in mind that this study was conducted in northern Wisconsin where temperatures are cold and logs are covered in snow during seasoning. Logs cut in the south will dry faster and season quicker, so the 5 month time will likely be too long for those areas. </span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTdYKy8aFoRIgQoUFrVVchMXbcQZofPH9wM6gIDZovoLqKbySlJbSEZ_of7sII1OCuNafrl21ka5at5cJWKeeleP2Ybw3eE0WAAxxLOetOz72vXx3RF3XHQdOGGd-sdna13B__nVMEA/s1600/maple+rest+time.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="983" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaTdYKy8aFoRIgQoUFrVVchMXbcQZofPH9wM6gIDZovoLqKbySlJbSEZ_of7sII1OCuNafrl21ka5at5cJWKeeleP2Ybw3eE0WAAxxLOetOz72vXx3RF3XHQdOGGd-sdna13B__nVMEA/s400/maple+rest+time.png" width="400" /></a></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><b>Protect your logs if you wait to inoculate.</b> There are caveats to longer rest times. Below is a list of risks and how to manage them: </span></li>
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>Losing log moisture </i>–</b> Store your logs properly in the shade, out of the sun and the wind to reduce this risk. Especially with thin barked trees like Red Maple, take care to minimize moisture loss over a longer storage period. Felling and leaving the tree whole and cutting it up just prior to inoculation is a good strategy for long months of curing, especially in snowy areas. Stacking logs on a buildings' north side also helps. You may dead stack them and cover them loosely with a breathable cloth to allow penetration of rain and snow. Before inoculating, check the ends of the logs for cracks. Small cracks are okay. If the cracks are wider than the width of a dime, then soak your logs in water for 12-24 hours prior to inoculation. </span></li>
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<tr><td class="tr-caption" style="text-align: center;">Logs awaiting inoculation are dead stacked on limb wood rails to minimize soil contact.</td></tr>
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<li><span style="font-family: "georgia" , "times new roman" , serif;"><i style="text-indent: -24px;"><b>Contamination</b></i><span style="text-indent: -24px;"><b style="font-style: italic;">:</b> If logs are cut into lengths prior to curing, store them off the ground, elevated slightly by rails or a pallet to avoid soil contact. Avoid consistently wet bark by tarping logs as they rest if you have weeks of continuous rainy weather. </span></span></li>
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<tr><td class="tr-caption" style="text-align: center;">We wish you a spring season with mushroom-loaded Shiitake logs!</td></tr>
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<br />Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com16tag:blogger.com,1999:blog-13494859305886185.post-78478013089099262852018-12-11T14:01:00.000-08:002018-12-11T14:05:17.255-08:00Chestnut and Artichoke Galette<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif;">This rustic galette is an easy mushroom tart that shows just enough of the beautiful Chestnut mushrooms to hold intrigue and promise. Great as an hors d’ oeuvres cut into small wedges or as a main dish served with soup or salad.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Pastry dough:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 ¾ C flour</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ lb. chilled butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 ½ t sugar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 ½ t salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 egg</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¾ C milk</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 egg beaten for egg wash on pastry</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pulse ingredients in a food processor or use pastry cutter to make a fine meal. Beat the eggs with milk and pulse or mix in to lightly moisten the flour butter mixture. Form into two disks.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Filling:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 large onions, chopped</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 T oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¼ t dried thyme</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, minced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 lb. Chestnut mushrooms</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 lb. frozen artichoke hearts, thawed and quartered </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 C black, pitted Kalamata olives or similar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¼ C parsley</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 T lemon zest</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 t salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 C ricotta</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ C crumbled feta to sprinkle on top)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Sauté onions in oil until tender. Add mushrooms, stir and cover pan, continue stirring occasionally for 15 minutes. Add garlic, thyme and artichokes, sauté together until tender for 10 minutes. Add olives, lemon, zest and parsley.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Roll out pastry dough. Brush with egg. Smooth 1 cup of the ricotta cheese over the bottom, leaving a 3 inch border. Layer the filling on the top and dot with crumbled feta. Fold up the edges and seal pleats with egg wash. Bake at 375°F for 30 minutes or until browned.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Makes 2 galettes, serving 12 as an appetizer</span>Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com2tag:blogger.com,1999:blog-13494859305886185.post-34373627549753915612018-12-10T12:25:00.000-08:002018-12-10T12:51:59.114-08:00Roasting Chestnut Mushrooms Over the Open Fryer<div style="text-align: center;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;">by Mary Ellen Kozak</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">As a transplant from Michigan to Eastern Wisconsin, I learned quickly that the big, wet, living ditch of Lake Michigan changes more than just interstate traffic patterns. There are also dialect differences. A drinking fountain here is called a bubbler. A pop is soda, and a grill is a fryer. A fryer is something you use all year, rain, snow or mosquitoes, and it resides just outside your back door for the easiest access.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">A culinary feature of the Chestnut mushroom is that it can be grilled en-masse. The grilling of large, individual portabellas and shiitake is standard cooking procedure, but the relatively miniature Chestnut mushrooms cook in large handfuls, like enoki mushrooms or asparagus. A preheated cast iron pan or grill pan is a great cooking surface because the mushroom size is generally small and can cook to perfection without stewing them as will happen in a pan that is too small and too cold. Toss the mushrooms (including the long, crunchy stem) in a bit of oil or melt some butter in a pan and throw the mushrooms into the pan on the fryer. Stir. When they are crisped to your liking, sprinkle with salt and serve. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">One last comment about the Chestnut Mushroom. It is possibly the most beautiful mushroom you will ever grow indoors. <a href="https://www.fieldforest.net/Chestnut-Mushroom-Table-Top-Farm/productinfo/W-TTFP/">Grow your own with one of our Table Top Farms.</a></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Welcome winter with all the wonder that mushrooms bring. Happy Holidays!</span><br />
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com3tag:blogger.com,1999:blog-13494859305886185.post-24446073292847117232018-11-23T13:51:00.002-08:002018-11-23T13:51:50.135-08:00Making Mushroom Tincture: A Joyful Processby Laura Kahles<br />
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Watching a mushroom grow from a tiny pin into a brilliant fruiting body is a process that most people will never experience. The fungi that inhabit this world are often overlooked and taken for granted. If you are reading this you are most likely part of the small percentage of people that have watched a mushroom bloom into beauty just like me.<br />
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After harvesting, many experiences can come from a mushroom. Perhaps it is being packaged and sold wholesale, put into a till and sold directly to an eager customer, sauteed, roasted or grilled and enjoyed by you and your family, brewed into a delightful tea or even tinctured: an exciting transformation all on its own! Whatever it may be, take joy in the little things that mushrooms can offer.<br />
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Tincturing has become one of my favorite experiences with mushrooms. It is a process that requires patience, but limited skill. Tincturing is not a difficult process and the result is worth the wait. Mushrooms, when combined with alcohol, release vibrantly warm colors, each day darkening. Watching the color flow brings delight to the maker (that's me). On average the whole process takes about six weeks, even longer if you are growing your own mushrooms (which, by the way, makes the process even more satisfying).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvnpS3QBgboQd0ZFduoE2icgIH6exNGELT4Czln5yNa_Q5IUiBEqMmsS-8W5RveXsLiSY23WKmMY9_X6Zp9_7ocaPvdYxpLajZX42r2dUajbIxcq1-8r21VNpXvsR9ETrYWrbFbSCxw/s1600/Reishi+Tincture+Making.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJvnpS3QBgboQd0ZFduoE2icgIH6exNGELT4Czln5yNa_Q5IUiBEqMmsS-8W5RveXsLiSY23WKmMY9_X6Zp9_7ocaPvdYxpLajZX42r2dUajbIxcq1-8r21VNpXvsR9ETrYWrbFbSCxw/s320/Reishi+Tincture+Making.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tincture making on a small scale is perfect for the beginner.</td></tr>
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Why tincture? Tincturing is the best way to extract the medicinal properties that mushroom provide. Here at Field and Forest Products, we are tincturing Chaga, Reishi, and Lion's Mane as well as a blend call Fusion. Chaga is an excellent source of Antioxidants, while Reishi is know for its immune system boosting ability. Lion's Mane can increase memory function through nerve regeneration. <a href="https://mushroomingtogether.blogspot.com/2018/01/lions-mane-memorable-medicinal-mushroom.html">Click here for more on Lion's Mane.</a> Our Fusion blend contains 7 highly medicinal mushrooms including Chaga, Reishi, Lion's Mane, Maitake, Shiitake, Almond Agaricus, and Turkey Tail. The greatest part...we are now offering these <a href="https://www.fieldforest.net/Tinctures/products/108/">tincture for sale</a> though our website while supplies last.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrJNpgB2IdA5NUmLZnEEQ89adaxs1Uly4x_4Iz5UwKSOw_m4t2qwVAgKOgsyrkOC5zgeMgUK5oqjOS00YMZskroKraQRskNYnTBmwBCnEttcCnh5j_FgAJsfspUgDVYMw_odYTtf_LQ/s1600/Reishi.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNrJNpgB2IdA5NUmLZnEEQ89adaxs1Uly4x_4Iz5UwKSOw_m4t2qwVAgKOgsyrkOC5zgeMgUK5oqjOS00YMZskroKraQRskNYnTBmwBCnEttcCnh5j_FgAJsfspUgDVYMw_odYTtf_LQ/s320/Reishi.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reishi Tincture from Field & Forest Products</td></tr>
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If you are interested in learning more about making your own tincture read my <a href="https://mushroomingtogether.blogspot.com/2015/02/reishi-tincture-cure-all-by-laura-aside.html">blog on Reishi tincture</a>. This same technique can be used for any mushroom. With a little patience you could be enjoying the benefits of this world's wonderful mushrooms.Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com43tag:blogger.com,1999:blog-13494859305886185.post-17696397651476725092018-11-05T13:28:00.000-08:002018-12-07T11:33:53.453-08:00Grow Shiitake, Oyster, Chestnut, Lion's Mane and Reishi Mushrooms with Ready-to-Fruit Blocks<span style="font-family: "georgia" , "times new roman" , serif;">by Lindsey Bender</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Introducing large ready-to-fruit block orders to meet your needs</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Starting December 3rd 2018, Field and Forest Products will officially enter the ready-to-fruit block market. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcJa5czVVZ56XnMUXDJMsNexYC_0QBgCS3B8tlyu3e9-KXn7BL4lPALhfQfKUa_1HAZLgbVoZQj_eHBQOQQ77A16rMAd6QphGDeEXb87_UascGNHWLrWMBWAf3gSdHoP5RzNqod801w/s1600/Lions_Mane_Blocks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="669" data-original-width="1088" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcJa5czVVZ56XnMUXDJMsNexYC_0QBgCS3B8tlyu3e9-KXn7BL4lPALhfQfKUa_1HAZLgbVoZQj_eHBQOQQ77A16rMAd6QphGDeEXb87_UascGNHWLrWMBWAf3gSdHoP5RzNqod801w/s320/Lions_Mane_Blocks.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lion's Mane ready-to-fruit blocks.</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Many mushroom varieties can be easily grown from sawdust-based blocks. The benefits of block growing are numerous whether it’s to extend the mushroom growing season, quickly fill in production gaps, easily diversify existing crops, regularly schedule mushroom production, or to explore a less labor intensive method to producing high quality certified organic mushrooms. Field and Forest Products is now offering four ready-to-fruit block varieties (Shiitake, Grey Dove Oyster, Chestnut, Lion’s Mane, Reishi) in large quantity. We aim to work with each of our block customers to develop a customized plan to fulfill their specific needs. These larger quantity block orders come with an added benefit – a highly competitive pricing structure. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9IrwEQJnV11DBLMPlN0q63Ew0WwWNR7oeD4nQ83qnx14905ITg9fCokinmE_JNyXXYDML0fmjVGCrsR3rfpZFYpwOPN54Pao23pCpUQBZG-HdP3fbxifkneKFjThyiZ8X4KQcG0cEA/s1600/Jasen_Shiitake_Blocks.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="837" data-original-width="619" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9IrwEQJnV11DBLMPlN0q63Ew0WwWNR7oeD4nQ83qnx14905ITg9fCokinmE_JNyXXYDML0fmjVGCrsR3rfpZFYpwOPN54Pao23pCpUQBZG-HdP3fbxifkneKFjThyiZ8X4KQcG0cEA/s320/Jasen_Shiitake_Blocks.jpg" width="236" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shiitake ready-to-fruit blocks.</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Highlights of this new offer include:</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>1) Affordability</b> – We offer quantity discounting (as low as $4.75/block) and competitive shipping rates.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>2) Flexibility</b> – You have the ability to mix and match mushroom varieties in a single order and schedule your order to ship in installments over a 12 week period if desired.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>3) Reliability</b> – We sell a high quality, rigorously tested product you can depend on.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>4) Availability</b> – We have the production capacity to support immediate shipping of most orders.*</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fg2lSAsrcCf4kGkEN7-enjIBMvDXmnu2pZVdVNym1WvjoWMIFkX8Z_E_MzLJEROKcXKdIQFdLggYUPGW5sbd-3enDgDzXZL6YeteYjA0wszOFE9kmTvE6oL4DmbyLlXCykRwXRnhIg/s1600/FFP_Oyster_Block.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="810" data-original-width="1239" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fg2lSAsrcCf4kGkEN7-enjIBMvDXmnu2pZVdVNym1WvjoWMIFkX8Z_E_MzLJEROKcXKdIQFdLggYUPGW5sbd-3enDgDzXZL6YeteYjA0wszOFE9kmTvE6oL4DmbyLlXCykRwXRnhIg/s320/FFP_Oyster_Block.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grey Dove Oyster ready-to-fruit blocks.</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Are you interested in learning more? Start by requesting our complete Block Pamphlet. </span><span style="font-family: "georgia" , "times new roman" , serif;">The free Block Pamphlet provides detailed information on our pricing structure, placing orders, scheduling shipments, product availability, grow space requirements, and details on each mushroom variety (average yield, number of flushes, production timing, etc). It is designed to give you the information you need to get started. Still have questions? No problem, our staff is happy to consult you!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1-800-792-6220</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">info@fieldforest.net</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrow6C9r1INHLrkYQPTaQsjF6qx56Jlg-8RUicy62WChgoHeO_GhCxQY7IGK8TCdaJiumNY-SVemqzJ_0CyTsW9EOY6ijUQr7pj9xCHK1T2In9REJQx0g5bACk8XxIjoNdOlZvA0p3Ag/s1600/FFP_Reishi_TTF.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrow6C9r1INHLrkYQPTaQsjF6qx56Jlg-8RUicy62WChgoHeO_GhCxQY7IGK8TCdaJiumNY-SVemqzJ_0CyTsW9EOY6ijUQr7pj9xCHK1T2In9REJQx0g5bACk8XxIjoNdOlZvA0p3Ag/s320/FFP_Reishi_TTF.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Reishi ready-to-fruit block.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4RSZNSta7vrp2pBQoDKTcC8UBmtwoCMrThlQrW7p1YZLf5gspGNEqiIL8M1iu9-W29R62zHnD7xyFsUAZBnvvDrqwnFCoRACaMDYh6BWWnt5N2ZYgMsbGM7mFyspSBztSL84tCc89w/s1600/IMG_0446.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv4RSZNSta7vrp2pBQoDKTcC8UBmtwoCMrThlQrW7p1YZLf5gspGNEqiIL8M1iu9-W29R62zHnD7xyFsUAZBnvvDrqwnFCoRACaMDYh6BWWnt5N2ZYgMsbGM7mFyspSBztSL84tCc89w/s320/IMG_0446.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chestnut ready-to-fruit blocks.</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">*We do our best to provide a constant supply of fresh Ready to Fruit blocks that are immediately available for shipment. This depends on order size, seasonal demand, and variety. Freight shipments of 150 blocks require 4 week lead time from order date. Contact us to schedule your order as soon as possible so we can accommodate your demand.</span><br />
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com13tag:blogger.com,1999:blog-13494859305886185.post-83325086757859504632018-10-19T12:44:00.000-07:002018-10-22T07:28:41.671-07:00Totally Shiitake Workshop: Trends and Techniques to Growing Shiitake <div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-size: 14.6667px; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">by Lindsey Bender</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IjY1aEyfedjVaF1Afvfd43y4_NoT5JJZPBp5Cr5KcTGCdRPAzuFD7OW4UmLrrF-_foX8YZ4yG-MZZSdFWPPfufdsbmce6W3JBzDZ5z1P762BlJzwZMSQE8-p9UyiF02p4zK-CFNefQ/s1600/Shiitake+206+Japan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="395" data-original-width="526" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_IjY1aEyfedjVaF1Afvfd43y4_NoT5JJZPBp5Cr5KcTGCdRPAzuFD7OW4UmLrrF-_foX8YZ4yG-MZZSdFWPPfufdsbmce6W3JBzDZ5z1P762BlJzwZMSQE8-p9UyiF02p4zK-CFNefQ/s320/Shiitake+206+Japan.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shiitake mushrooms growing on logs.</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Shiitake mushrooms are the best selling specialty mushroom in the world. They are known for their garlicky flavor, ease of growing, productivity, and reliable fruiting. For those that already grow shiitake, there are a multitude of strains and techniques to expand and improve your growing experience. For those that are new to mushroom growing, there are many options to get started. At Field and Forest Products, we offer a wide variety of workshops annually to provide hands on instruction and training for anyone interested in growing mushrooms. On November 10</span><span style="background-color: transparent; color: black; font-size: 6.6pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: super; white-space: pre-wrap;">th</span><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, we will be hosting an event appropriate to both aspiring and seasoned shiitake </span></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: 11pt; white-space: pre-wrap;">growers. This all day event will be easy going and casual, yet instructive and inspiring. Shiitake can be grown in a variety of ways depending on the interest of the grower, their needs, resources, timeline, and other variables. Stay tuned for an exclusive on the new shiitake “high-speed method”!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyb7awKCygB_8t3kbKwE8VciLA0cn-nWArD7KazdT0FQb4sX99uh4tfdtgylPjS4ef4Rbocbf7ner-cUHhLnbuwiOVOAAqg_jGF17Iae_nS3ijSmAFxhuA7IbvLKJKLqvp2oox9_QFg/s1600/Inoculation_Tools_Sawdust_Spawn_BETTER_CMYK.tif" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1123" data-original-width="1600" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfyb7awKCygB_8t3kbKwE8VciLA0cn-nWArD7KazdT0FQb4sX99uh4tfdtgylPjS4ef4Rbocbf7ner-cUHhLnbuwiOVOAAqg_jGF17Iae_nS3ijSmAFxhuA7IbvLKJKLqvp2oox9_QFg/s320/Inoculation_Tools_Sawdust_Spawn_BETTER_CMYK.tif" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Specialized tools can be used to speed up the inoculation process. Pictured here are our Okuda Hand Inoculators. </td></tr>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">Growing shiitake on logs is the industry standard. This method provides a long term perennial option to growing high quality, delectable shiitake in a very passive way. Often times, shiitake logs can produce mushrooms for up to 8 years from a single planting! This workshop will cover everything you need to know to select quality logs to grow quality mushrooms. Participants will have the opportunity to be hands-on and use a variety of innovative tools to drill and fill their own log to take home. For the more experienced growers, this is the opportunity to try inoculation tools that will transform and simplify your inoculation process. After inoculating logs, we will tour the Field and Forest Products laying yard – a true sight to behold! Over 5,000 shiitake logs lay under the forest canopy in various stages and stacking configurations. There are a variety of options for log maintenance, management, and fruiting strategies to improve your growing and maximize log potential. </span></span></div>
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<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyv6Djgza-CXCwdpOaHwjb5h6hsjIrRkBxbcuuwahZwZ-KCAEllyAdMgD6-b9GLLgaaZVaVpWe_7TjR0gjb' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">No shiitake log grower can ignore the opportunity to fill the niche of gaps in production with shiitake sawdust blocks, so we also teach you where, when and how to use these synthetic “logs” to keep production as seamless as possible. Simply open the blocks, place them in a growing area, and be ready to harvest shiitake in 7-10 days! We will tour the Field and Forest fruiting room that sustains our mushroom production throughout the year – but most especially during the winter months in northern Wisconsin when the shiitake logs are lying dormant outside blanketed in snow. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3r4BqwDO_hwF3m8dx-hmNRgfIBYRCiJQMgbZf8Wqj1Nxa2KtHhL8RRrWYSHNm5XsM6tAqcH8O7CXY7NJraRgS6Mw0nPivVfI6TPDVab6QTLZQes7Lwz0pYzT_SFtJ_AQ71FElbk6VA/s1600/shiitakeBlock.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3r4BqwDO_hwF3m8dx-hmNRgfIBYRCiJQMgbZf8Wqj1Nxa2KtHhL8RRrWYSHNm5XsM6tAqcH8O7CXY7NJraRgS6Mw0nPivVfI6TPDVab6QTLZQes7Lwz0pYzT_SFtJ_AQ71FElbk6VA/s320/shiitakeBlock.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shiitake ready to fruit blocks can be incorporated to provide continued production during cold months. </td></tr>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">Speaking of the north, the snow, and the coming winter…</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">Shiitake log growing can require patience. Although it’s well worth the wait, logs often times don’t begin fruiting until the following year after planting. Northern growers in colder climes are also typically restricted to just the spring season to plant their logs. There is a solution! We are now introducing the “High Speed Method” for shiitake cultivation on logs. This method, developed by the industry leaders in Japan, allows growers to commence fruiting shiitake logs in as soon as 5 months after planting! This new incubation technique also enables even northern growers to harvest wood in the fall and plant shiitake logs that will be ready for fruiting in the spring. The technique is simple but innovative – designed to continuously stimulate shiitake metabolism and growth within the log at the cellular level. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFZwcNwB9JH94aygorj6qktMXIQmiUc_swAoITmrGhVegZb0POfjLSRBFiO0iN3h3XJsUy9K5rJ9cM5DjFSzfaiKOggBgdvZfOyDErQc1mIVnBH2fZEbfbpcFDERh86dwDJlZABHxMg/s1600/RapidShiitakeMethod3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiFZwcNwB9JH94aygorj6qktMXIQmiUc_swAoITmrGhVegZb0POfjLSRBFiO0iN3h3XJsUy9K5rJ9cM5DjFSzfaiKOggBgdvZfOyDErQc1mIVnBH2fZEbfbpcFDERh86dwDJlZABHxMg/s320/RapidShiitakeMethod3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These logs were inoculated at an increased rate and incubated indoors, resulting in a rapid spawn run time. </td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Growing shiitake can be as simple and passive or as intense as you want. Likewise, it can be a profitable opportunity. Please join us on November 10</span><span style="background-color: transparent; color: black; font-size: 6.6pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: super; white-space: pre-wrap;">th</span><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> to learn what you need to know to become a part of the wonderful mushroom growing community. Each participant will take home a shiitake log, a ready to fruit sawdust block, as well as the knowledge needed to begin this fun, simple, and rewarding hobby. The workshop will be held from 9am-5pm at the Field and Forest Products location in Peshtigo, WI. We will provide coffee, tea, water and bakery in the morning and a mushroom infused meal for lunch. Class limit: 25. Registration required by November 7</span><span style="background-color: transparent; color: black; font-size: 6.6pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: super; white-space: pre-wrap;">th</span><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, no cancellation refund after November 8</span><span style="background-color: transparent; color: black; font-size: 6.6pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: super; white-space: pre-wrap;">th</span><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">, 2018. For more information or to register for this workshop, click <a href="https://www.fieldforest.net/Totally-Shiitake-Growing-Profitably-and-Sustainably-Saturday-November-10-2018/productinfo/WKSP-111018/">here</a>. </span></span></div>
Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com6tag:blogger.com,1999:blog-13494859305886185.post-65914185751480902842018-10-11T12:35:00.000-07:002018-10-12T13:34:30.076-07:00Grow Oyster Mushrooms with a TeePee Kit <span style="font-family: "georgia" , "times new roman" , serif;">by Laura Kahles</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Oyster mushrooms growing from a roll of toilet paper.</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">The thought of growing mushrooms may seem too daunting for those just starting out. Maybe your green thumb easily withers away a few short weeks after purchasing your spring transplants. If you can’t grow plants how could you possibly keep mushrooms alive, right? Well, I’m here to tell you that mushroom growing can be easy, and more importantly ANYONE can do it. </span><br />
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</span> <span style="font-family: "georgia" , "times new roman" , serif;">We have a few options for indoor grow kits, but I’m going to focus on one that allows you to do the planting yourself, our Oyster TeePee Kit. TeePee translates into TP, which stands for toilet paper. Weird…I know, but why not grow mushrooms on something that is easily accessible and a part of every home. Toilet paper, although not very rich in nutrients, can support the growth of an incredible mushroom…the oyster. This mushroom can grow on a wide variety of substrates like paper, cardboard, coffee grounds, straw, sawdust, and logs (just to name a few). It is mild in flavor and versatile to cook with. </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Rolls getting ready for inoculation. </td></tr>
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</span> <span style="font-family: "georgia" , "times new roman" , serif;">Kits come in a variety of size options, enough to plant 7, 15, or 21 rolls of toilet paper. And just so we are clear, these are not the toilet paper tubes alone, but rather the full roll of toilet paper. Each kit contains grain spawn (mushroom seed), filter patch bags, rubber bands, instructions and a recipe card. All you need to provide is a large pot for boiling water, tongs, and a spray bottle.</span><br />
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</span> <span style="font-family: "georgia" , "times new roman" , serif;">Let me explain the basics:</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Toilet paper should be dipped into boiling water to hydrate.</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">First, heat a large pot of water to boil. Using a tongs, grip a toilet paper roll, and push it down under the hot water for about 3-5 seconds. Pull the roll out of the water and place on a clean surface to cool. Repeat with all toilet paper rolls. Once cool to the touch, place one roll in every included filter patch bag. Roll the bag down and pour the grain spawn into the center tube of the TP roll. It’s okay if some of the grain falls outside of the tube. Now, rubber band each bag closed (above the filter patch) and store in an undisturbed area between about 65-75 degrees. Closets, kitchen cabinets, or the top of the refrigerator work well for storage. </span><br />
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</span> <span style="font-family: "georgia" , "times new roman" , serif;">Within 3-4 weeks you should notice that each roll is covered in a fluffy white mycelium (mycelium is like mushrooms roots), and this means it’s fully colonized and capable of producing mushrooms. The rolls should be put in the refrigerator for at least 48 hours. This will help to stimulate fruiting. If you wish to stagger the fruiting, rolls can be left in the refrigerator longer. Take the rolls out, remove the rubber bands, and pull open the bag to allow fresh air inside. Mist daily with a spray bottle and wait. Within two weeks you should be harvesting delicious mushrooms. Keep up the misting and the kit can last several months, producing mushrooms every few weeks. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Watch our <a href="https://youtu.be/KA76-kz15vc">YouTube video</a> outlining the steps above.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Toilet paper rolls are capable of producing several times if misted on a regular basis. </td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />
</span> <span style="font-family: "georgia" , "times new roman" , serif;">This kit is interactive, and can be a fun learning experience. Often times they are used in the classroom for teaching the basics of fungi, and are periodically used for science fair projects. However, any person young or old can enjoy the wonders of this kit. If you are looking for something unusual to bring to deer camp this year, I guarantee this kit will fit the bill. They can make for interesting birthday and Christmas gifts too! <a href="https://www.fieldforest.net/TeePee-Kits/products/41/">Follow this link</a> to buy one of these unique kits.</span><br />
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com11tag:blogger.com,1999:blog-13494859305886185.post-61926305532973527552018-10-01T13:07:00.001-07:002018-10-01T14:26:12.477-07:00Home-Grown Hen of the Woods (aka Maitake mushroom)<span style="font-family: "georgia" , "times new roman" , serif;">by Mary Ellen Kozak</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Hen of the Woods, prime for the picking.</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Hen of the Woods mushrooms are members of the "superior" class of wild edible mushrooms. Crunchy even when cooked, rich in flavor, autumnal in color, they are a beloved mushroom to people who know them. Cultivated hens are referred to as "Maitake" (pronounced my-tahk-ee), but they are very tricky to grow indoors consistently. If you are lucky to find them in the wild, you will find them growing in late summer and early fall, often at the base of isolated oak stumps or growing out of radiating buried roots. You can revisit that stump, often for years, and find a hens roosting there every fall. It will likely take many acres of searching to find a hen, but when you do, it can be a prime photographic moment before harvest and hitting the pan!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFPl3GhrUsYRh1GaYCVhGK4GVJSNbm6o-4QiP3hrBe5cNTNutdCqM0mUET3AWEuFM2-QQFv-g5qSHAn8O8D6fIcTGCLo17dRC2WJS1sQ2EEVMCffEXso4hibt862ZnMQma7-tara2Hg/s1600/photographing+maitake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjFPl3GhrUsYRh1GaYCVhGK4GVJSNbm6o-4QiP3hrBe5cNTNutdCqM0mUET3AWEuFM2-QQFv-g5qSHAn8O8D6fIcTGCLo17dRC2WJS1sQ2EEVMCffEXso4hibt862ZnMQma7-tara2Hg/s320/photographing+maitake.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hen of the Woods really can look like a hen taking a sand bath and often blends into the landscape. No plucking is a perk!<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Fortunately, if you have access to oak logs, you can grow them outdoors yourself. Inoculated logs will fruit for years every fall, but usually need 16-18 months after inoculation for fruiting to commence.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Maitake is a weak competitor. Like growing Shiitake or Oyster mushrooms on wood logs, you will inoculate the logs with spawn, but we highly recommended that you pre-treat the log first, then bury the log outdoors and let the fall weather bring on the fruiting. A prep/planting schedule looks like this:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Late fall through early spring → cut oak logs </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">March through April → pre-treat logs and inoculate </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Through June → incubate logs indoors</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">By end of June → bury logs outdoors </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Fall, up to 18 months after burial → fruiting</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Harvest a cluster every fall for approx a year per diameter inch of the log.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>What is "pre-treatment"?</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b></b>Wood logs come with their own protective bark sleeve which is sufficient to hold in moisture and prevent invasion of other fungi, allowing for fast colonization of whichever spawn you plant into the log. With Maitake, however, spawn run is unreliable but we can help it along by pre-treating the log in one of three ways: sterilizing it in a pressure cooker, boiling it for 1 hour or steaming it for 6 hours.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Which method is best?</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pressure cooking gives us the highest rate of colonization, but it requires a big enough cooker to hold a 2 lb. log, which we believe is the <i>minimum</i> size for good sized clusters and long term fruiting. Your pressure canner should be a minimum size of 12 qts, and you can process a bigger log if you have a 23 qt size canner.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIty_7W9L_1kOk6UaEGteyYQhuT3Aw3XWlpuUKcwKp5wKgedLn6_dshtsxo5ij78kph2H2A1W7PXbL-5d6ZGNi5iJ7dHCF-RRv8_DqfCplYwIzGD5Vnfjv7yYEdMnmgJjSoCzU43mJcg/s1600/maitake+cooker.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIty_7W9L_1kOk6UaEGteyYQhuT3Aw3XWlpuUKcwKp5wKgedLn6_dshtsxo5ij78kph2H2A1W7PXbL-5d6ZGNi5iJ7dHCF-RRv8_DqfCplYwIzGD5Vnfjv7yYEdMnmgJjSoCzU43mJcg/s320/maitake+cooker.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This 12 qt canner comfortably fits a 2 lb. plus log.</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Not comfortable with (or don't have) a pressure canner? The next best choice would be to steam or boil the log prior to inoculation. These each can result in a higher contamination rate in the finished log, but if carefully done and inoculated in a quiet, clean area of your house, can be very successful. You will need a large stock pot for either method. Boiling is a little more uncomfortable to work with, as the log must be boiled for one hour and taken out of hot water when time is up. Steaming (just as you would vegetables, rack on the bottom, a few inches of water and lid on) takes 6 hours, but the log can cool in the clean pot awaiting inoculation. We recommend using large <a href="https://www.fieldforest.net/Maitake-Cultivation-Bags-Collars-and-Plugs-Set-of-6/productinfo/W-MBAG/">autoclavable bags</a> that will hold up to the heat with all three methods, but these are essential for the pressure cook method. If you have a large cooker you can pre-treat lots of logs, just like we did in the new FFP sterilizer (see below)!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Full instructions come with our <a href="https://www.fieldforest.net/Maitake-Grifola-frondosa-Sawdust-Spawn/productinfo/SGF/">Maitake spawn</a>, or call us for a PDF of the instruction sheet.</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Planting:</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">After a few months incubation, locate a burial spot for your log in a well drained area with partial to full shade. Dig a hole the size of the log and place the log in the hole (you can bury the log vertically or horizontally). Cover the top of the log with a dusting to 1/2 inch of soil. It's also a good idea to mulch the area with a thin layer of wood chips or straw to keep developing mushrooms free from splashing soil as they develop in the fall.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEymjhhGYEI0Ym0cdVPwxLluXyAD47vS_umLKXSjlStUjZY7ZE2FLg4-eQGsupo6wl8ojAGnVlarRYZ368RxvqWG4V3jtL2QMM5_ik-LsHWUXS4C0A2rPbBOOJxdiuW3933HP4BKeT-w/s1600/maitake+log+installation.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEymjhhGYEI0Ym0cdVPwxLluXyAD47vS_umLKXSjlStUjZY7ZE2FLg4-eQGsupo6wl8ojAGnVlarRYZ368RxvqWG4V3jtL2QMM5_ik-LsHWUXS4C0A2rPbBOOJxdiuW3933HP4BKeT-w/s320/maitake+log+installation.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">This incubated log is ready for burial!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Make sure to stake or flag where your log is buried. Ours have been lost under the hostas! </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqGigrVThsLeCFbWN58sqlvMquv2jtXfLAQY1Q6NNNNl6-82qxJsqM4z2eB8BdHqc425SIumSQn-l62gWKgK8RfEoxhQWvBtrXZb1FRRiC4RUbLadp_NM7F7mwZ_PgUYBTIX-2L6v4Q/s1600/maitake+with+armillaria.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibqGigrVThsLeCFbWN58sqlvMquv2jtXfLAQY1Q6NNNNl6-82qxJsqM4z2eB8BdHqc425SIumSQn-l62gWKgK8RfEoxhQWvBtrXZb1FRRiC4RUbLadp_NM7F7mwZ_PgUYBTIX-2L6v4Q/s320/maitake+with+armillaria.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Coexist</i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Try to install the logs where you have not seen a known competitor, such as Honey Mushrooms (Armillaria sp.) Because it is uncertain how much this fungus will rob nutrients from the Maitake log, it's best to try to encourage complete spawn run of the Maitake prior to planting it in soil. Maitake is definitely the better tasting mushroom!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEA6PmhcGwQfnfq-D0CZrBSkxrEt2o8IhTT5LlmIb7mfR0kNQQ2jHU-AP6JjbkEIlHBaQ-gK2yzTnqhyphenhyphenrTpCHK03wGQotH6ux8uGpX8MWJnls3P86ApEn7THwSF_dunWvQXuN2Yu2nQ/s1600/IMG_7147.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEA6PmhcGwQfnfq-D0CZrBSkxrEt2o8IhTT5LlmIb7mfR0kNQQ2jHU-AP6JjbkEIlHBaQ-gK2yzTnqhyphenhyphenrTpCHK03wGQotH6ux8uGpX8MWJnls3P86ApEn7THwSF_dunWvQXuN2Yu2nQ/s320/IMG_7147.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This log was buried during the 2017 growing season and fruited September 2018. This log will continue to fruit every fall for at least 5 more years.<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">If you don't have a shady spot in your yard, you can install your logs in a plastic milk crate filled with soil. Keep the crate tended through the summer by not letting it dry out. Crated logs tend to fruit a little earlier, but may have a shorter life, probably due to the tendency to keep the logs small enough to fit into a crate. </span></div>
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You can bury the logs in a plastic tub filled with soil (line it with several layers of newsprint first) if you don't have a yard.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCE8GYkM-Opqv2g2cTbqtVDgilCV67tbvdOqGra5QBzca4J8BHLQa5END6QLFtbox0NaOdLUR5ekJRIXAv-14AXaPWlM4sMRS-O2KNcFbbZYaWkOEH7O5VoRTMaKo4M4q_kgx3wFgSVA/s1600/maitake+garden+log+fruiting.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCE8GYkM-Opqv2g2cTbqtVDgilCV67tbvdOqGra5QBzca4J8BHLQa5END6QLFtbox0NaOdLUR5ekJRIXAv-14AXaPWlM4sMRS-O2KNcFbbZYaWkOEH7O5VoRTMaKo4M4q_kgx3wFgSVA/s320/maitake+garden+log+fruiting.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We dug this log up when it started to fruit just to look the point of attachment. Yep! looks like roosting tree poultry!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EA8RqhozLecikmgzDfLksAlAzqA6eFR5HnWfswwqgWv1Zy4Rc72w57IrgX8fL6drnV_GAnjtDdcxWlBbAvIUdQN317Hyt5LtHCVl78EmtrznuEtM3oml4wW8vLvOuUdmfBaG2-GOHg/s1600/maitake+%2528GF%2529+totem.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EA8RqhozLecikmgzDfLksAlAzqA6eFR5HnWfswwqgWv1Zy4Rc72w57IrgX8fL6drnV_GAnjtDdcxWlBbAvIUdQN317Hyt5LtHCVl78EmtrznuEtM3oml4wW8vLvOuUdmfBaG2-GOHg/s320/maitake+%2528GF%2529+totem.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This log finally bore a tiny Maitake when inoculated with the standard totem method without any pre-treatment at all. This log is at least 8 years in the ground and is the only one of a dozen inoculated (without pre-treatment) that actually fruited. </td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Growing Maitake this way may seem putzy, but it is the most sure fire and economical way to get Maitake, unless you are lucky enough to know where your wild Maitake trees/stumps are hiding. If you are "stumped" for good Maitake recipes, use them where you can showcase their crunch and distinctive flavor. Roasting on a sheet pan, they can be used in every way possible. This Roasted Potato and Maitake Salad is a recipe that makes the most of this special mushroom.</span><br />
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;">Roasted Potato and Maitake Salad</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">6 T olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 lb. Yukon Gold potatoes (6 medium) cut into 3/4-inch wedges</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Salt and pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3/4 lb Maitake, rinsed and blotted dry just before using, ripped into 1/2 inch fronds</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 c marscapone cheese (or blend 8 oz softened cream cheese with 1/4 c heavy cream)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 c orange juice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1` 1/2 tsp red wine or balsamic vinegar</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 c thinly sliced scallions</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 450° F</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Coat a rimmed baking sheet with 1 T of the oil. In a large bowl, toss potatoes, 2 T of the oil, 1 tsp salt, 1/2 tsp of pepper. Spread coated potatoes onto the baking sheet and roast about 20 minutes until just tender, flipping potatoes halfway through the cooking time.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Toss mushrooms, 1 T oil, 1/2 tsp salt, 1/4 tsp pepper in a bowl. Scatter mushrooms over top of cooked potatoes and roast 10-15 minutes longer.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile, whisk marscapone, orange juice, vinegar, 1 tsp salt, 1/8 tsp pepper in a bowl and drizzle in 2 T oil while whisking.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Flip the potatoes and mushrooms into a serving dish and spoon dressing over all. Toss to coat and garnish with scallions.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Serves 6-8</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Recipe modified with compliments from Janice Thomas at the fabulous Savory Spoon Cooking School in Ellison Bay, WI</span><br />
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com16tag:blogger.com,1999:blog-13494859305886185.post-32062835613942664462018-06-08T13:34:00.000-07:002019-04-08T11:39:05.417-07:00The ABC's of Almond Agaricus: A Warm Weather Mushroom, Superlative in Any Garden<div class="separator" style="clear: both; text-align: center;">
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<img height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-p-_Fe-GXgO374ZJ61IhYy-Plztsi38Fq4jOt-9Oe6ibR18J9hfgFrPgqh5q4Uv_-D4bfhiERx7_dZqaHyBb0IelFFfhk-gokqyegxYuJ9o5PC7d-QQyXKLOcQjJDWMBtd5xnyxj-pQ/s400/IMG_0827.JPG" width="400" /></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-size: x-small;"><span style="font-family: "georgia" , "times new roman" , serif;">b</span>y Mary Ellen Kozak</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Almond Agaricus</b> (Almonds) are sweet, fragrant summer mushrooms that can be grown outdoors in the garden. A cousin to the white button mushroom, crimini and portabella, it is much easier to grow. Just like button mushrooms, it grows in compost, but does not require pasteurization, caves or grow houses. Anyone who has a garden... flower, vegetable, shade, or container, can grow this mushroom. You don't necessarily need to plant them with vegetables or flowers, but plants help create necessary shade and harness humidity for perfect mushroom development when they are planted side by side. Grown together, there is also the mutual benefit from the CO2/O2 gas generated and exchanged by both plant and fungus, and the plants appreciate the released nutrients from the compost.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Almonds can be cultivated commercially (and in larger scale) in beds within high tunnels and greenhouses or in areas outdoors where moisture can be added and monitored. It can grow in the shaded woods and sunny garden (best alongside big, leafy plants because of the added shade). Or, it can be grown "small scale" in window boxes and large potted plants, indoors or out. It can be planted May until early July in the north, earlier in the south, or whenever the last frost date is in your area. It is best to plant them so you can get at least 2-4 months of frost-free weather. Almond mycelium can actually survive some freezing weather, but developing baby mushrooms will not, so it's best to pack in as much growing season as possible.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;">Almonds can be grown in abundance during the warm months of summer.</span></td></tr>
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<b><span style="color: #45818e; font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="color: #45818e; font-family: "georgia" , "times new roman" , serif;">Almond Cultivation in 6 Steps:</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Gather supplies</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Find a site for the bed</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3. Build the bed</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4. Inoculate</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5. Mulch and maintain</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6. Harvest and enjoy!</span><br />
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<b style="font-family: Georgia, "Times New Roman", serif;">1. Supplies: </b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Spawn, compost (bagged or homemade), and a watering can or hose with spray nozzle. You will also want a mulch material to help maintain adequate moisture throughout the growing medium profile. For spawn rates, see Step 4 below.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>2. Site preparation and shade requirements:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Choose a location for your Almond bed. The shade requirement for Almonds are related to the ability to keep the bed moist during spawn run, and humidity to encourage large and succulent mushrooms when they fruit. This can be done outdoors in a fully sunny garden if you can provide lots of mulch and frequent, light watering from a sprinkler or soaker hose over the Almond bed for its spawn run phase, and big leafy plants nearby to capture humidity for its fruiting stage. Chard, lettuces, zucchini, tomatoes and other large leafed vegetables are all suitable companions for Almonds. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGiW9uDnK6mh6wi1ydbMtrwI7dyjslIUuNsgeuiH4_u1O5cnt_lpAvNnWVNQh9tUj95nNpbkp58MfXvSLbBxsrYJO24VNU9R83nsGxMrpWZf96nVuIbb1waSHX19ndai9Mn7RqtjFKQ/s1600/leeks+and+almond+agaricus.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOGiW9uDnK6mh6wi1ydbMtrwI7dyjslIUuNsgeuiH4_u1O5cnt_lpAvNnWVNQh9tUj95nNpbkp58MfXvSLbBxsrYJO24VNU9R83nsGxMrpWZf96nVuIbb1waSHX19ndai9Mn7RqtjFKQ/s320/leeks+and+almond+agaricus.JPG" width="213" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">These Almonds are growing in a bed of leeks that are planted in a shallow trench of compost, mulched with straw. Leeks, while loving the compost, do not provide enough shade for premium yields. Tomatoes and zucchini are a better choice.</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">We have taken to growing all our tomatoes in a high tunnel, and it turns out to be a really good location for Almond production as well. We live north of the 45 degree parallel, so the extra heat and extended season provided by the greenhouse plus the daily attention to plants and soil alike make for a great spot to grow Almonds. We also plant beds constructed in the garden or forest, but yields are frequently lower because the bed is more likely to dry out due to our own negligence. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>3. Choose your compost and construct bed:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Almonds fungally fall </span><span style="font-family: "georgia" , "times new roman" , serif;">at the bottom </span><span style="font-family: "georgia" , "times new roman" , serif;">in the rot chain. While mushrooms like Shiitake and Oyster must have undecomposed lignin and cellulose found in just-cut trees and other woody substrates, Almonds like rich, decomposed plant matter, further down the decay chain. As mushroom growers, we use both spent and composted Shiitake (sawdust) blocks and myceliated, composted Oyster mushroom straw; a dual "waste" substrate. It's pretty cool that you can grow two different mushrooms from the same substrate, just utilizing the food from different levels of decay. You can also use kitchen/garden waste compost, bagged composts and worm castings. We are still working with leaf-based mulch/compost but cannot yet recommend it.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">If you are using bulk or homemade compost, take the time to make sure the compost is moist enough, which is typically the biggest problem with using homemade compost. Use the "squeeze test": grab a handful and squeeze as hard as you can. One or two drops of water should want to drip away. The compost does not have to be perfectly crumbly and finished, but you should aim for it to get this way.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i>Bed construction</i>: We have tested several bed depths and spawn rates and have determined that beds 5 inches deep inoculated at a 5% rate (5 lbs. of spawn to 100 lbs. of compost) is optimal. Make attention to bed depth your priority. Deeper beds (but not too deep for the companion plants) are easier to maintain moisture, and shallower beds are prone to excessive drying requiring more constant watering.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><b>* Note -</b></i> <i>Choose the right companion plant:</i> It's important to remember that compost is also considered a fertilizer and that too much might not be a good thing for some plants you may be considering to pair with your mushroom growing. Some of the nutrients are being used by the mushroom mycelium, so we honestly have never had too much leafy growth from our tomatoes even when planted into an extra thick compost bed. However, we are a little more reluctant to pair with plants like peppers which have a finicky reputation in regard to an overly rich soil.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>4. Inoculation</b>: <br /><br />After the bed is laid out (if polyculturing, we plant our transplants first and build the bed around them), it's time to inoculate. <b>Spawn rates:</b> You will need about 10 lbs. compost per sq. ft. of bed space that is 5 inches deep seeded (inoculated) at a rate of 1/2 lb. spawn per sq. ft. A standard garden bed 3 ft. wide and 10 ft. long requires about 15 lbs. of Almond spawn. Open the spawn bag and break off egg-sized pieces of spawn and bury on 6-8 inch centers apart in a grid pattern, making sure spawn is covered with some compost after inoculation (take a moment to enjoy the </span><span style="font-family: "georgia" , "times new roman" , serif;">signature </span><span style="font-family: "georgia" , "times new roman" , serif;">almond-ish fragrance of the Almond spawn). Placing the spawn at different depths is also a helpful strategy.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">This simple polyhouse is constructed from an "instant garage" frame and greenhouse plastic. The bed to the left has been planted and mulched with straw, the center bed is being inoculated, and the bed to the right awaits planting.</span><br />
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<b style="font-family: Georgia, "Times New Roman", serif;">5. Mulching and spawn run</b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Keeping the bed moist is perhaps the biggest challenge - you will want to keep it damp to the very top of the compost. We have used straw, paper grain sacks, shredded office paper and cardboard to try to hold in moisture without excessive watering. The best so solution so far is cardboard kept moist by a soaker hose laid on top. Daily light sprinkling underneath dry cardboard or paper is almost daily work but is also quite effective. Leafy shade from the plant canopy really helps, even when the plants are young. This year we will be installing a small irrigation system which should give us effective, automatic coverage.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dfolhR69RnKIxrVX0KjOZh1KNfh3tsV8cZeCCyR6KB4D6BWGXIHIH71KyJOcAtvZAMO1cA331jh7n6xbudqoQWIdtEVvPENWoVnKWs2ANSPaTCTacM-hHKEb4lWqnF6fNKWLAnDd2A/s1600/IMG_0333.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_dfolhR69RnKIxrVX0KjOZh1KNfh3tsV8cZeCCyR6KB4D6BWGXIHIH71KyJOcAtvZAMO1cA331jh7n6xbudqoQWIdtEVvPENWoVnKWs2ANSPaTCTacM-hHKEb4lWqnF6fNKWLAnDd2A/s320/IMG_0333.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">If you can get your cardboard to stay wet, the spawn run underneath will be excellent.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">When long strands of mycelium start to knot, fruiting is at hand.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: 12.8px;">Paper seed bags weighed down with a straw mulch are pulled back to show myceliated compost two weeks after inoculation. Growth is not as strong at the very top as it is when using cardboard, but we are happy with the results.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: small; text-align: left;">After 2-3 weeks, watch the beds closely. The mycelium will start to knot just prior to </span></span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">fruiting, indicating that mushrooms are on the way. Now is the time, as an option, to apply </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">a casing layer (preferably just before this stage, as the compost starts to show 60 percent </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">myceliation as shown in the photo above). A casing layer is just a nutrient poor, thin layer </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">of a water holding material that helps increase yields. Adding this layer is OPTIONAL. You </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">will get plenty of mushrooms without it and it is an extra step. To get the most out of your </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">planting though, application of this layer is helpful for maintaining bed moisture and </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">reducing the need for constant watering. </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">We make our casing out of peat moss and adjust </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">the pH with a little hydrated lime (found at garden centers). We often skip the casing stage </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">because fruiting happens faster than we expected and once fruiting occurs, we feel we have </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: small; text-align: left;">missed the window of opportunity, and we are happy with the yields even without it!</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"><b>Casing recipe:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> 3 lb. peat moss</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> 3 qt. water </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;"> 1 1/2 T hydrated lime (look for types with less than 1% Mg (Magnesium) like Hi-Yield)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">Mix well.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">The mixture is spread out over the top of the bed, about 1/2" deep. Cover with mulch again and wait for the spawn to grow up through the extra layer, usually 7-10 additional days. Once the mycelium, showing at the top of the bed, starts to move from a feathery look to little tiny knots, you will know that you are just days from a mushroom harvest. Keep things moist!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkbDYIsxp5zHM6_B4Y3oG5qOwydfdydjzNvntpRBBoJfWw54HCwV1ayb1wAc9kbA-OGfgMkcXCenfuJAFwegeAvT6pTHI-ps7VmCRUscponp99OCR83p7eJhhivnQe24HQDVoulHdXw/s1600/almond+casing+moisture.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkbDYIsxp5zHM6_B4Y3oG5qOwydfdydjzNvntpRBBoJfWw54HCwV1ayb1wAc9kbA-OGfgMkcXCenfuJAFwegeAvT6pTHI-ps7VmCRUscponp99OCR83p7eJhhivnQe24HQDVoulHdXw/s320/almond+casing+moisture.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">Make sure the casing substrate is good and wet. Grab a handful and squeeze hard and look for about 10 drips. It should be wetter than the compost!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFARKFXtHjXERbm93EDQNHfk-MO6AmLzcexyWCg80gttxxg4Yk-40OwZu0wBSJMN98BDrQkPBPqPxPVDZwHBNt0PI6fCeu7ajjKDjVbLi6CzrDfFN2gl1dR0gH4h0bDoYeclt3nL-Ng/s1600/IMG_3431.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZFARKFXtHjXERbm93EDQNHfk-MO6AmLzcexyWCg80gttxxg4Yk-40OwZu0wBSJMN98BDrQkPBPqPxPVDZwHBNt0PI6fCeu7ajjKDjVbLi6CzrDfFN2gl1dR0gH4h0bDoYeclt3nL-Ng/s320/IMG_3431.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">Whoops! This bed, mulched with shredded office paper, got past us before we could case it!</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TVTxcLzoSsLE7qA-_0B3iQ_MIztAotBMn6JhO6TPEBVIn-F71IbLvj_rQpmudeL6qr3bJxpylgmfxe_vNhw6AbiUFOPki_-xklhu35_H4skypmRrvPiOTTXg2VwrYRT_a563meSoHA/s1600/IMG_0498.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TVTxcLzoSsLE7qA-_0B3iQ_MIztAotBMn6JhO6TPEBVIn-F71IbLvj_rQpmudeL6qr3bJxpylgmfxe_vNhw6AbiUFOPki_-xklhu35_H4skypmRrvPiOTTXg2VwrYRT_a563meSoHA/s320/IMG_0498.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">After initial knotting, real pins will start to develop which happens withing days. <br />Even if you are not a mushroom nerd, it is exciting!</span><br />
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<b style="font-family: Georgia, "Times New Roman", serif;">6. Harvest:</b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">New flushes will continue every 2-3 weeks. The first flush will produce single, large mushrooms, with later flushes producing smaller mushrooms, but many of them.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdiW9GIuf3cMLjYy6wfaPxNGDBQ_IvwojGc15wBBEBzZhQxpxKidMth3tlaivjszTy12KuqGY-58LnP6XaBmVxt9a3quarv3VUynUU59pnAuKOmbqXJDFFrBxVRw3fj6K5_QKBhggYg/s1600/IMG_1774.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdiW9GIuf3cMLjYy6wfaPxNGDBQ_IvwojGc15wBBEBzZhQxpxKidMth3tlaivjszTy12KuqGY-58LnP6XaBmVxt9a3quarv3VUynUU59pnAuKOmbqXJDFFrBxVRw3fj6K5_QKBhggYg/s200/IMG_1774.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">First fruitings produce a few but kingly mushrooms</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1Wphu2enB4DQfvtgfYeIy-iNlbKTYb3eaDLMbjwCmYAZW3vqnEZ_XOKbJ2FdXpIvyQPsDSx2CJ4uCUOj6wkrMOdjkwrkhedXc7QgsfLv-ra7Fr969bZcMN9zbPyMyAUB2iV0zFJOuw/s1600/almond+agaricus+babies.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1Wphu2enB4DQfvtgfYeIy-iNlbKTYb3eaDLMbjwCmYAZW3vqnEZ_XOKbJ2FdXpIvyQPsDSx2CJ4uCUOj6wkrMOdjkwrkhedXc7QgsfLv-ra7Fr969bZcMN9zbPyMyAUB2iV0zFJOuw/s320/almond+agaricus+babies.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">Later fruitings yield mushrooms in abundance</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">As the mycelium sets pins, you will be able to judge how large the mushrooms will be. We let the large pins develop into a more open mushroom, like a portabella, for stuffing or grilling use. Smaller pins are harvested closer to buttons as they store longer and transport easily.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHeB2d4eT5r-3tS8g3Hq9kMOzyzp_9vlw7gTOwxz9dhAeB9H902AUfQp_90QURg5J91WeLDKwwAcFxvdMU4Xyj_9l-YJqdvxSkVAk2ftY8kggtfn5QYCQlsv5LAl-7j2UWMimAN9nhA/s1600/IMG_0591.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="320" data-original-width="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHeB2d4eT5r-3tS8g3Hq9kMOzyzp_9vlw7gTOwxz9dhAeB9H902AUfQp_90QURg5J91WeLDKwwAcFxvdMU4Xyj_9l-YJqdvxSkVAk2ftY8kggtfn5QYCQlsv5LAl-7j2UWMimAN9nhA/s1600/IMG_0591.JPG" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">Harvesting when the mushrooms are button or cup shape makes for a good quality market mushroom.</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">From this point, keep the bed reasonably moist until freeze up. Expect mushrooms every few weeks after a good rain or heavy sprinkling from your garden hose.</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Keeping a good thing going:</span></b><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Now that you have used all your finished compost up for the growing season, it is time to start building a new pile. Make sure to add all your trimings or old mushrooms from the Almonds as they will have important bacteria that enhance fruiting attached to the bits of soil from the "rootlets."</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWVflcAGdnVZTZooc1Thcsqok22J1AAEqaOUP7ShFQ_nT2JHVw7cck7YdH1kvSk8QX6jYRLyUTaJZn8REyOIAWUsvZRy_gNPLagRRCyyHw1RXT5KGdXLD-cukxjBZPURuAkq2rLQKpg/s1600/IMG_0841.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWVflcAGdnVZTZooc1Thcsqok22J1AAEqaOUP7ShFQ_nT2JHVw7cck7YdH1kvSk8QX6jYRLyUTaJZn8REyOIAWUsvZRy_gNPLagRRCyyHw1RXT5KGdXLD-cukxjBZPURuAkq2rLQKpg/s320/IMG_0841.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">Mushroom roots and pieces should go in the compost pile for next years' Almond planting.</span></td></tr>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<b><span style="font-family: "georgia" , "times new roman" , serif;">Container plantings:</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<span style="font-family: "georgia" , "times new roman" , serif;">Almonds can grow very well in window boxes or large plant pots filled with basic potting soil mixes, but be mindful of the exposure where the pot will rest and the plant variety. North side exposures are best because the risk of drying out is low. Simply break off tangerine sized pieces of spawn and bury it in the top half of of the container. Use a 7-10 percent inoculation rate: #3/4-1 lb. of spawn for every 10 lbs. of potting soil and a couple scoops of garden soil to add to the bacterial mix. If you are using soil-less potting soil, add 1/3 by weight compost. No special watering is necessary as containers are often watered quite regularly. Shaded containers maintain moisture the best, of course.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVroIVhvqIymc_9cjsNBCyAwCB_mz7Aryh9EMiSIjilHmYQ18bJoeAgwAJjGYp-jGMy-JfP9dxPEPzBsnfwEPlmvIq_ofKI0n-ApHau8hDXNyL82Ip2k7WS8SnWxROS2wSYvNTBe7lNw/s1600/IMG_2165.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVroIVhvqIymc_9cjsNBCyAwCB_mz7Aryh9EMiSIjilHmYQ18bJoeAgwAJjGYp-jGMy-JfP9dxPEPzBsnfwEPlmvIq_ofKI0n-ApHau8hDXNyL82Ip2k7WS8SnWxROS2wSYvNTBe7lNw/s400/IMG_2165.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">A northern exposure on this window box brings nice surprises. Make sure you can open your window for the harvest!</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"> </span><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;">Medicinal benefits:</span></b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">One can't talk about the Almond without mentioning its contribution to the family medicine chest. This mushroom has the more than its share of names: <i>Agaricus blazei</i>, <i>Agaricus brazilienses</i>, The Royal Sun mushroom, and Almond Portabella, although <i>Agaricus subrufescens</i> is the oldest and least controversial, so we'll stick with that. Nevertheless, we believe the fruits of all mushroom cultivation should also be part of the family "pleasure" chest.</span><br />
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<br />Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com7tag:blogger.com,1999:blog-13494859305886185.post-36426508119734818172018-03-20T14:28:00.002-07:002018-03-22T08:07:32.505-07:00Red Maple: Can this native new weed of the temperate forest make for good mushroom wood?<div class="MsoNormal">
<i><span style="background: none 0% 0% repeat scroll white; color: black; font-family: "georgia" , "times new roman" , serif; font-style: normal; line-height: 17.12px;">by Lindsey Bender</span></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5DAi1rXyIPVrBcYIB7KbZs_w-XbeCWY89M3koCqHMj1gmtvlIRU31Iea8ZPvIzFq45_MrGTNwIy65I2pQgQGRsl2ucVeY57xgv8cUOjvgLEXvm6s25kmQH_Vh4tW9zT-tNH2xM1fjA/s1600/red+maple.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW5DAi1rXyIPVrBcYIB7KbZs_w-XbeCWY89M3koCqHMj1gmtvlIRU31Iea8ZPvIzFq45_MrGTNwIy65I2pQgQGRsl2ucVeY57xgv8cUOjvgLEXvm6s25kmQH_Vh4tW9zT-tNH2xM1fjA/s320/red+maple.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Red Maple mid-season</td></tr>
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<i><span style="background: none 0% 0% repeat scroll white; color: black; font-family: "georgia" , "times new roman" , serif; font-style: normal; line-height: 17.12px;">Red Maple is a very successful native tree that appears to be on the move, increasing its predominance across the Great Lakes states and Northeast. Also known as swamp, water or soft maple, it is tolerant to both very wet and very dry sites and everything in-between. Whether the reason for the invasive quality is from decreases in fire frequency, current forestry practices or climate change, there is a worry that Red Maple is replacing regeneration of high value oaks, chestnut and sugar maple. For the mushroom grower, red maple has some great qualities. Stumps sprout in profusion, often growing straight with multiple stems and is very plentiful. It serves as a substrate for Shiitake mushrooms, but its profitability to mushroom growers has been variable at best. At F&FP we have always believed that if we can make it grow a little it can be tweaked to make it grow better. In 2015 Field & Forest Products (FFP) and Misty Dawn Farms (MDF) teamed up on a two-year research project investigating the use of Red Maple for Shiitake mushroom production.<span style="mso-spacerun: yes;"> </span></span></i><br />
<i><span style="background: none 0% 0% repeat scroll white; color: black; font-family: "georgia" , "times new roman" , serif; font-style: normal; line-height: 17.12px;"><b style="mso-bidi-font-weight: normal;"><br /></b></span></i><span style="font-size: small;"><i><span style="background: white none repeat scroll 0% 0%; color: black; font-family: "georgia" , "times new roman" , serif; font-style: normal; line-height: 17.12px;"><b style="mso-bidi-font-weight: normal;">The short answer is Red Maple is a useful mushroom wood species if you cut in spring during sap flow, use larger diameters (5” in diameter and coarse bark) and let it age 4 weeks prior to inoculation. For more information about the study, see below.</b></span></i></span><br />
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<i><span style="background: none 0% 0% repeat scroll white; color: black; font-family: "georgia" , "times new roman" , serif; font-style: normal; line-height: 17.12px;"><b style="mso-bidi-font-weight: normal;"></b></span></i></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i><span style="background: none 0% 0% repeat scroll white; color: black; font-family: "georgia" , "times new roman" , serif; font-style: normal; line-height: 17.12px;">1) Does the month in which the logs are cut make a difference on log success?</span></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="background: none 0% 0% repeat scroll white; color: black; font-style: normal; line-height: 17.12px;">Normally we say that logs should ideally be cut during the dormant season (from approximately 1/3 leaf color change in the fall, anytime through winter up until bud swell in the spring).<span style="mso-spacerun: yes;"> </span>Logs cut during this time typically hold onto their bark longer and are less prone to contamination by other competing fungi.<span style="mso-spacerun: yes;"> </span>To test whether this is the case with Red Maple, we inoculated over 20 logs every month in a one year period </span></i><span style="background: none 0% 0% repeat scroll white; color: black; line-height: 17.12px;">with the “Night Velvet” shiitake mushroom strain and incubated them indoors at 60-70° F with 85-90% relative humidity. Mushroom production was stimulated by force fruiting logs (soaking logs in cold water for 24hrs) after 11 months incubation time, and then mushroom yield was taken for each log. We found that March logs cut during sap flow produced the highest mushroom yields and were the most successful compared to logs cut in all other months of the year. Off all the logs that fruited, larger diameter logs with thicker, coarser bark were more successful than smaller logs with smooth bark.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">You can cut Red Maple when the buds are anywhere between these two stages</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">2) Does the amount of time between cutting Red Maple logs and inoculating influence log success? </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-attachment: scroll; background-image: none; background-position: 0% 0%; background-repeat: repeat; color: black;"><br />Typically shiitake logs are cut then allowed to sit for a minimum of two weeks prior to inoculation.<span style="mso-spacerun: yes;"> </span></span><span style="color: black;">This time allows for cellular dieback in the log and subsequent dampening of the log’s defense system against fungal invasion. Shiitake is a saprophytic fungus that invades and consumes only dead organic matter. The weedy nature of Red Maple means these logs are more prone to re-sprouting (Figure 1). This livelihood means that the log is still capable of fighting against fungal colonization and really reduces mushroom log success. To test this, we inoculated logs either 2 weeks or 4 months after cutting.<span style="mso-spacerun: yes;"> </span>We found that many of our logs inoculated after only 2 weeks rest period struggled with successful spawn run.<span style="mso-spacerun: yes;"> </span>Logs that rested four months prior to inoculating were far more successful and productive.<span style="mso-spacerun: yes;"> </span>This indicates that more than two weeks resting before inoculation is necessary.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepkdyufyAwmgePX8B2Ghn5m01pRl20RaQY037dCddSTeiJA5KHfT0j2PFDHQ2d_4B9NyM794w7uH6194gbgqoE9QlBsT-U7cUDCU_tTpe3qchAUs-xCU9I7enArof2Ct52YCnxz-DUQ/s1600/Red+Maple+Sprout.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1073" data-original-width="1431" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepkdyufyAwmgePX8B2Ghn5m01pRl20RaQY037dCddSTeiJA5KHfT0j2PFDHQ2d_4B9NyM794w7uH6194gbgqoE9QlBsT-U7cUDCU_tTpe3qchAUs-xCU9I7enArof2Ct52YCnxz-DUQ/s320/Red+Maple+Sprout.jpg" width="320" /></a></td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">Figure 1. The central log has re-sprouted indicating the log is still alive and capable of fighting off shiitake invasion (shown by the lack of spawn run and mycelium on the end of the log).</span><span style="font-size: 12.8px;"> </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i><span style="background: none 0% 0% repeat scroll white; color: black; font-family: "georgia" , "times new roman" , serif; font-style: normal; line-height: 17.12px;">3) Is Red Maple a viable wood type for commercial shiitake production?</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="background: none 0% 0% repeat scroll white; color: black; font-family: "georgia" , "times new roman" , serif; font-style: normal; line-height: 17.12px;"><br /></span></i></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="background: none 0% 0% repeat scroll white; color: black; font-style: normal; line-height: 17.12px;">Many of the red maple logs inoculated only two weeks after felling were only moderately successful.<span style="mso-spacerun: yes;"> </span>Logs cut and inoculated four months later were far more productive yielding up to 2.3lbs shiitake/log.<span style="mso-spacerun: yes;"> </span>Unfortunately, </span></i><span style="background: none 0% 0% repeat scroll white; color: black; line-height: 17.12px;">disease presence was considerably higher in the Red Maple logs compared to other wood species used for shiitake cultivation (Red Oak, White Oak, Sugar Maple, Aspen) managed similarly.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><i><span style="background-attachment: scroll; background-image: none; background-position: 0% 0%; background-repeat: repeat; color: black; font-style: normal;">Results from the red maple logs were compared to standard shiitake logs inoculated and managed under the same conditions.<span style="mso-spacerun: yes;"> </span></span></i><span style="color: black;">Average yields per log from other wood types during </span></span><span style="font-family: georgia, "times new roman", serif;">for the first fruiting year </span><span style="font-family: georgia, "times new roman", serif;">include Sugar Maple (0.68lbs/log), Red Oak (0.96lbs/log), White Oak (1.01lbs/log), Aspen (0.89lbs/log), and are comparable to Red Maple cut in December (0.80lbs/log) and Red Maple cut in February (1.02lbs/log) (Figure 2). </span><span style="font-family: georgia, "times new roman", serif;"> </span><br />
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<span style="font-size: x-small;"><span style="font-family: "times" , "times new roman" , serif;">Figure 2. Results from the ideal larger-sized red maple logs were compared to standard shiitake logs inoculated and managed under the same conditions. </span>NOTE: These results are from the first year of fruiting only and do not necessarily represent the overall capability of each wood type over the life of the logs. Red maple and similar softer hardwood species tend to have shorter fruiting lives than oak logs which remain the recommended log type for shiitake cultivation. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="background: none 0% 0% repeat scroll white; color: black; font-family: "georgia" , "times new roman" , serif; line-height: 17.12px;"><br /></span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="background: none 0% 0% repeat scroll white; color: black; font-family: "georgia" , "times new roman" , serif; line-height: 17.12px;">Conclusion</span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="background: none 0% 0% repeat scroll white; color: black; font-family: "georgia" , "times new roman" , serif; line-height: 17.12px;"><br /></span></span></div>
<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">By selecting for log parameters (coarse bark, >5.5”/14cm diameter), allowing sufficient rest time between felling and inoculation, and controlling for competing fungal disease, red maple logs are capable of producing yields comparable to other wood species commonly used in commercial cultivation of shiitake such as Sugar Maple and Oak species.</span><span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">There are abundant advantages to being able to utilize Red Maple over standard wood species including cost per log ($2.00 versus $3.00, respectively), increased availability and abundance of Red Maple, increased speed of stand regeneration after wood harvest, faster spawn run in a softer harder, and public willingness to harvest weedy wood species.</span><span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Disadvantages – the weedy nature of Red Maple means these logs are more prone to re-sprouting (Figure 1).</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"> </span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">This livelihood means that the log is still capable of fighting against fungal colonization.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"> </span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">To reduce these chances, we recommend letting the logs rest at least 4 weeks (optimal time still being determined) f</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">rom cutting until inoculation.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"> </span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Secondly, because Red Maple is a softer hard wood, the average life of the log is shorter than hardwoods typically used for shiitake cultivation.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"> </span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Lastly, softer hardwoods like Red Maple are more prone to contamination by competing fungi.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"> </span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">Altering log management to reduce these risks may be necessary.</span><span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">We at Field and Forest Products are constantly striving to improve and clarify the standards for shiitake cultivation to improve success.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"> </span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">To do so, we are working on a follow-up to this study examining timing of cut and optimal length of rest time to increase productivity comparing Sugar Maple and Red Maple. We also believe this data will be transferable to other invasive soft maple species such as Norway Maple (Acer platanoides). We will share those results with you in the future!</span><span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">This two-year research project was funded by the North Central Region of Sustainable Agriculture Research & Education (SARE) program.</span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;"> </span><span style="background-color: white; font-family: "georgia" , "times new roman" , serif;">You can read the full report here on their website:</span><span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
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<a href="https://projects.sare.org/sare_project/fnc15-1021/"><span style="font-family: "georgia" , "times new roman" , serif;">https://projects.sare.org/sare_project/fnc15-1021/</span></a></div>
Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com15tag:blogger.com,1999:blog-13494859305886185.post-49157304010843133132018-01-23T12:08:00.000-08:002018-01-26T10:00:11.816-08:00Lion's Mane, a Memorable, Medicinal Mushroom<div dir="ltr" style="line-height: 1.295; margin-bottom: 8pt; margin-top: 0pt;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: 11pt; white-space: pre-wrap;">by Laura Kahles</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4x8aCn6DeYmE1I2Tb1R_BfwodO0h3v48IWlhx_vxlZbqCt4IzvjAv0EakoyhB2Oqf0lTSGeXCzGvXOXUx-6KVgAJCPYBJT1Udi0FUHZ_ezqi6FjZ9S3cR-tbTKm86cfWQrF1LZZ5T5g/s1600/lions_mane.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4x8aCn6DeYmE1I2Tb1R_BfwodO0h3v48IWlhx_vxlZbqCt4IzvjAv0EakoyhB2Oqf0lTSGeXCzGvXOXUx-6KVgAJCPYBJT1Udi0FUHZ_ezqi6FjZ9S3cR-tbTKm86cfWQrF1LZZ5T5g/s320/lions_mane.jpg" width="320" /></a></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">When people ask us what the medicinal benefits of Lion’s Mane (aka Monkey Head, Pom Pom, Hericium erinaceus) are, we typically respond, “It helps improve memory function and promotes nerve regeneration.” While true, there is more to be said about this charming character. The Chinese more commonly use this mushroom to aid in digestion and alleviate gastric ulcers. It is also filled with beneficial polysaccharides and polypeptides. These big words simply translate into “medicine” that can boost the immune system and help with the fight against certain cancers including some stomach, esophagus, and skin varieties. Who knew that such an adorable fungus could secretly be a superhero. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ3iryW8IAh1q0Vyab_wZwAnGNn1faQgLsOxj3F7YNGQBHX8MpZEbArkKKztlSKn-XhT_P51dDaQx-R1MmtD72Z5yHZ8YXxc3ACEXoO9XLrvtFFcWxjaqrpWuL5tLovBn00qXy660Ww/s1600/Adorable+Lion%2527s+Mane.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1186" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZ3iryW8IAh1q0Vyab_wZwAnGNn1faQgLsOxj3F7YNGQBHX8MpZEbArkKKztlSKn-XhT_P51dDaQx-R1MmtD72Z5yHZ8YXxc3ACEXoO9XLrvtFFcWxjaqrpWuL5tLovBn00qXy660Ww/s320/Adorable+Lion%2527s+Mane.jpg" width="237" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What's not to love about this photo?</td></tr>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">I have consumed mushrooms in many forms. The most common is straight consumption of both cooked and raw mushrooms (remember bacteria and parasites often take joy rides on mushroom fruiting bodies, so eat raw mushrooms at your own risk). Working at a mushroom farm certainly gives me ample opportunity to eat a wide variety of these tasty treasures and Lion’s Mane is no different. Although I long for the rich buttery flavor of the wild Hericium, I have more access the sawdust block variety, which is also flavorful and enjoyable IF picked early. Be sure to cook Lion’s Mane on a low simmer or add it to a hearty soup or stew. This full bodied mushroom won’t leave you hungry. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmM3p2I_oKzhFV6Gl3O1uEMwQCIM8M5sOugY5FPwzI8k7uyCc-yHdfKUgcOUIKCod4Jlto-uDJVh9DlpIrM4_czmj_DQQ7J8U6BU9VOOBBluu2l38c_lqcICBHCLGjTLs4oRVhxupwg/s1600/High+Humidity+Lion%2527s+Mane.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTmM3p2I_oKzhFV6Gl3O1uEMwQCIM8M5sOugY5FPwzI8k7uyCc-yHdfKUgcOUIKCod4Jlto-uDJVh9DlpIrM4_czmj_DQQ7J8U6BU9VOOBBluu2l38c_lqcICBHCLGjTLs4oRVhxupwg/s320/High+Humidity+Lion%2527s+Mane.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lion's Mane mushroom. This one is pink in color due to high humidity conditions in the fruiting room.</td></tr>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">I have also had my fair share of mushroom teas, but I find they are either to flavorless or too mushroomy (yep… I just said that). If I decide to sit down to a cup of my favorite mushrooms in a drink form I like to mix them with a few of my favorite herbal buddies. Any of the various mints, chamomile, or rooibos. A squeeze of lemon or a drop of wild orange essential oil never hurts. To each their own when it comes to jazzing up fungus water! I do try to keep it healthy and natural, we are after all trying to use it as a medicine. Honey is my sweetener of choice. Make sure mushroom teas are made using a relaxing simmer, as opposed to a violent boil, which can cause damage to the valuable medicinal components.</span></span></div>
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">If you are interested in getting the full benefits and flavor of your mushroom, a real shock to the palate, try juicing them! The F&FP staff did this with Lion’s Mane, and it was... well... an experience I personally will never forget. Mary Ellen did the juicing. The mushrooms (25% of the weight) along with carrots, apples and kale were put into a juicer and voila! She served them to us in cute little cups (she tricked us is what she did), and cheers, we guzzled them down. While not the most enjoyable beverage, I can rest easy knowing that the medicine lurking within the mushrooms was served to me in full effect, no damage from the heat involved with some of the other processes.</span></span><br />
<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuVO2fWihtoAZ_f_pbNdTwXNqfx-31FBX6c-OFbICKNJ_7qut1DZw-NDvgtLGgm1J25jdSZJP_3c0J8V3KsIaSqaX5O3lew6mqJXFbpIjoMnHdOpmYs-xZRdGVyJMNDJQGQZR0UKm6w/s1600/Lion%2527s+Mane+Juice.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1067" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBuVO2fWihtoAZ_f_pbNdTwXNqfx-31FBX6c-OFbICKNJ_7qut1DZw-NDvgtLGgm1J25jdSZJP_3c0J8V3KsIaSqaX5O3lew6mqJXFbpIjoMnHdOpmYs-xZRdGVyJMNDJQGQZR0UKm6w/s320/Lion%2527s+Mane+Juice.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A wonderful blend of juices, including Lion's Mane</td></tr>
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<br />
<span style="background-color: transparent; color: black; font-size: 11pt; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">My favorite way to consume medicinal mushrooms is in a concentrated tincture form. I prefer this because it doesn’t take much effort to add it to my everyday food or beverages, and I don’t usually notice it as an ingredient. Tincturing is a straightforward process. Basically mushrooms are suspended in alcohol where they sit for several weeks. Once that process is complete the alcohol is drained and the mushrooms are reused for a 6-8 minute low simmer in water. After straining out the mushrooms the water and alcohol are combined to create an almighty elixir. For more details on this process visit my previous post, <i><a href="https://mushroomingtogether.blogspot.com/2015/02/reishi-tincture-cure-all-by-laura-aside.html">Reishi Tincture: A Cure All</a></i>. </span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span id="docs-internal-guid-52e18d0b-1064-d252-39f2-b90d8a93c98c"></span></span><br />
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<span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">I would love to see the Lion’s Mane continue to rise in popularity, so if you haven’t tried it out yet please consider! The health benefits alone sure have me convinced. Hold up your tiny glasses of juiced Lion’s Mane and let’s cheer to health!</span></span><br />
<span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span>
<span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;">Check out the bonus </span></span><span style="font-family: "georgia" , "times new roman" , serif; white-space: pre-wrap;">Lion's Mane </span><span style="font-family: "georgia" , "times new roman" , serif; white-space: pre-wrap;">recipe below:</span><br />
<span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="background-color: transparent; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline;"><span style="color: #0b5394; font-family: "georgia" , "times new roman" , serif; font-size: large; white-space: pre-wrap;">Louisiana Style Vegetarian Gumbo with Lion's Mane,
Okra and Zucchini</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">by Mary Ellen Kozak</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">After years of cooking Lion's Mane, I have a short list of ways to capitalize on this mushroom's list of of culinary attributes. Lion's Mane is surely one of the more unusual of the cultivated mushrooms. It has a fairly distinct and strong flavor, chewy yet soft texture, and it seems unlikely that something with a hairy texture could be so invincible in the cooking pot. Lion's Mane prepared in this medium-slow cook method is mild flavored and pliable with a slight chew, feeling solid, like a bite of shrimp. Its soft texture is downright succulent in contrast to the soft and slippery okra. This is my first go at a gumbo, which I'm learning has many styles and versions. This one is vegetarian-lite, can be loaded with healthy Lion's Mane which makes for a fabulous lunch or a light weeknight supper and you'll feel remarkable healthy after eating it.</span></span><br />
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;">Louisiana Style Vegetarian Gumbo</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1 T oil</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 onion, diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 c sliced bell peppers</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 large stalks of celery, sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cloves minced garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 c vegetable (or chicken) broth</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">14 oz can whole or diced tomatoes (or pint jar of your own)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 c okra, (if using frozen okra, thaw slightly for easy slicing)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 small zucchini, sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 lb (about 3 c) Lion's Mane, torn into bite size pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp file' powder (ground sassafras leaves, or sub 1/2 tsp thyme and 1/2 tsp marjoram ... but try to find the file powder!)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Dash of hot sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">A few grinds of black pepper</span><span style="font-family: "georgia" , "times new roman" , serif;">Optional: 2 tsp arrowroot or cornstarch dissolved in 1/2 c cold water (for a thicker gumbo)</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Hot cooked rice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Method:</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">In a soup pot, saute the onion, garlic and mushrooms over a low-moderate heat. Add the bell pepper and celery and cook a few more minutes. Add the seasonings, tomato and zucchini and partially cover. Simmer for about 25 minutes. If you prefer a thicker stew, add the arrowroot or cornstarch and return the stew to a moderate heat for a few minutes. Adjust salt and pepper. Serve over a fluffy cooked rice.</span></span><br />
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<span style="color: black; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;"></span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Gumbo recipe adapted from www.thespruce.com</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: transparent; color: black; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com6tag:blogger.com,1999:blog-13494859305886185.post-74670853199892429422018-01-23T12:06:00.001-08:002018-01-25T09:22:56.335-08:00Louisiana Style Vegetarian Gumbo with Lion's Mane, Okra and Zucchini<span style="font-family: "georgia" , "times new roman" , serif;">by Mary Ellen Kozak</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">After years of cooking Lion's Mane, I have a short list of ways to capitalize on this mushroom's list of of culinary attributes. Lion's Mane is surely one of the more unusual of the cultivated mushrooms. It has a fairly distinct and strong flavor, chewy yet soft texture, and it seems unlikely that something with a hairy texture could be so invincible in the cooking pot. Lion's Mane prepared in this medium-slow cook method is mild flavored and pliable with a slight chew, feeling solid, like a bite of shrimp. Its soft texture is downright succulent in contrast to the soft and slippery okra. This is my first go at a gumbo, which I'm learning has many styles and versions. This one is vegetarian-lite, can be loaded with healthy Lion's Mane which makes for a fabulous lunch or a light weeknight supper and you'll feel remarkable healthy after eating it.</span><br />
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;">Louisiana Style Vegetarian Gumbo</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">1 T oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 onion, diced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 c sliced bell peppers</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 large stalks of celery, sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 cloves minced garlic</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 c vegetable (or chicken) broth</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">14 oz can whole or diced tomatoes (or pint jar of your own)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 c okra, (if using frozen okra, thaw slightly for easy slicing)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 small zucchini, sliced</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 lb (about 3 c) Lion's Mane, torn into bite size pieces</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp file' powder (ground sassafras leaves, or sub 1/2 tsp thyme and 1/2 tsp marjoram ... but try to find the file powder!)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Dash of hot sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">A few grinds of black pepper</span><span style="font-family: "georgia" , "times new roman" , serif;">Optional: 2 tsp arrowroot or cornstarch dissolved in 1/2 c cold water (for a thicker gumbo)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Hot cooked rice</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Method:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">In a soup pot, saute the onion, garlic and mushrooms over a low-moderate heat. Add the bell pepper and celery and cook a few more minutes. Add the seasonings, tomato and zucchini and partially cover. Simmer for about 25 minutes. If you prefer a thicker stew, add the arrowroot or cornstarch and return the stew to a moderate heat for a few minutes. Adjust salt and pepper. Serve over a fluffy cooked rice.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Gumbo recipe adapted from www.thespruce.com</span>Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com3tag:blogger.com,1999:blog-13494859305886185.post-86847827818428549922017-11-22T08:01:00.000-08:002017-11-22T13:50:40.852-08:00Mushroom Cobbler<div>
<span style="font-family: "georgia" , "times new roman" , serif;">by Mary Ellen Kozak</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawkeR2BoYdyuG-mG_eV1gPJ_DKMjfuu9svDNi53B5NCYe5pOWI2VsJ4ScCXrwdPSZoeyMEbPge-zr-ySUCz_saSigxveqWPIH8JbAvI2FG_TD8gTK4ss1Bnca97lvbrT_tXcCfjhe5A/s1600/Mushroom_Cobbler.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="538" data-original-width="720" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgawkeR2BoYdyuG-mG_eV1gPJ_DKMjfuu9svDNi53B5NCYe5pOWI2VsJ4ScCXrwdPSZoeyMEbPge-zr-ySUCz_saSigxveqWPIH8JbAvI2FG_TD8gTK4ss1Bnca97lvbrT_tXcCfjhe5A/s320/Mushroom_Cobbler.JPG" width="320" /></a></div>
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This cobbler is worthy of any holiday table. There are several steps: caramelizing onions, sautéing the mushrooms, making a light béchamel, combining the cheese biscuit dough. If you are not familiar with the individual steps, they are well worth learning here as the steps can make any number of delicious mushroom-based dishes. This serves 9 with a big salad and some nice pickles, but 4 of us made a lunch of the test batch.<br /><br /><span style="color: #134f5c;">The caramelized onions</span><br />1 ½ lb sliced onions<br />1 T butter<br />1 T olive oil<br />¼ tsp salt<br /><br /><span style="color: #134f5c;">The mushrooms</span><br />1 ½ -2 lb mixed mushrooms: shiitake, oyster,<br />lion’s mane, portabella, any combination<br />1 T butter<br />1 T olive oil<br />¼ tsp salt<br /><br /><span style="color: #134f5c;">The béchamel</span><br />3 cloves garlic, chopped<br />½ c. port, dry sherry, or broth<br />pinch of dried thyme and red pepper flakes<br />1 ½ T flour<br />1 T butter<br />1 ½ c warmed milk<br /><br /><span style="color: #134f5c;">Drop biscuit topping</span><br />2 c flour<br />1 tsp baking soda<br />2 tsp baking powder<br />1 tsp salt<br />4 T cold butter<br />½ c asiago or hard cheese, grated<br />1 1/3 c buttermilk<br /><br />Start with the onions. By the time you’ve completed the other steps, the onions will be ready to incorporate. <br /><br />Caramelize the onions: Heat the butter and oil in a large sauté pan and add the onions, sprinkling with salt. Lower the heat and sauté frequently while the onions soften and turn color. Within 45 minutes to an hour, the onions should be totally soft, dark gold and sweet. Adjust the salt and add a grind of pepper.<br /><br />Saute the mushrooms: Meanwhile, heat the oil and butter for the mushrooms. Add the mushrooms and salt, reducing the heat after the mushrooms start to release liquid. Add the thyme and a dash of red pepper flakes or black pepper. Stir occasionally until mushrooms are soft and just a little liquid is left. Add the wine or broth, and sauté until a rich syrup remains. Adjust seasoning to taste.<br /><br />Make the béchamel; Heat 1 T butter and add the 1 ½ T flour, cooking until bubbly. Add the 1 1/3 c. of warmed milk a little at a time, stirring after each addition to make smooth. Cook a few more minutes after the last addition until the mixture is the consistency of medium thick gravy.<br /><br />Combine the mushrooms, the onions and béchamel and pour into a buttered casserole or gratin dish.<br /><br />Make the biscuits: Cut the butter into the flour, salt, baking powder and soda. Stir in the grated cheese. Add the cold buttermilk and lightly combine. Drop evenly over the top of the filling; I use 1/3 c scoop which makes 9 biscuits over the top of a 9 inch square, 3 ½ inch deep gratin pan.<br /><br />Bake at 400° for 25-30 min.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This recipe was adapted from "The New Vegetarian Epicure" </span></div>
Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com4tag:blogger.com,1999:blog-13494859305886185.post-43774136457245648132017-11-15T10:57:00.000-08:002017-11-16T11:37:37.562-08:00Timing of Log Cut for Optimum Shiitake Production<div class="MsoNormal" style="text-align: center;">
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<span style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">by Joe Krawczyk</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Last month a
feller/buncher showed up on our property to begin the harvest of our oak
woodlot. The plans made to cut the trees had been in the back of my mind for a over a decade, but was spurred on now by the introduction of Oak Wilt into the stand of the nearly century old Pin Oak trees. The Oak Wilt fungus travels along the wood vessels, tree top to roots and back, and moves from tree to tree via roots grafted (remember it's cousin, Dutch Elm Disease?), eventually infecting much of the stand. Pockets of trees are often dead within a growing season. So, the time is right to salvage what we can of the wood before infection and also release the suppressed pine, oak (and likely red maple and buckthorn) seedlings, eager for light on the forest floor. Plus, the cut will actually pay off this fall in
terms of abundant tops to harvest shiitake logs cut away from the
saw logs going to the sawmill. The timing of the harvest could not have been better.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This twist of fate, and happily somewhat good planning, has resulted in the trees being
felled at the optimum time for harvest. By now (November) we will be done considering raking
leaves and the lawn and garden equipment should stowed for the winter, plus the color change coincides perfectly with what we know of good timing to harvest logs for mushroom cultivation.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">Pin Oak logs, many of them old friends, harvested before succumbing </span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">to Oak Wilt, as shown at the pocket of standing trees, left.</span></td></tr>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Planning your harvest to coincide with </span></b><b><span style="font-family: "georgia" , "times new roman" , serif;">inoculating mushroom logs</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Cutting in fall</b>: The optimum time to cut mushroom wood in the fall is when the forest
canopy color has changed by one third. This indicates that the trees are
dormant and the stored carbohydrates in the sapwood are at their highest
levels. An added benefit to this is also that the cells have not completely hardened off
and if a fall inoculation is done, shiitake will be able to easily colonize
this wood. </span><o:p></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">If loggers are conscientious, oak tops are in great shape for cutting into shiitake logs.</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Cutting in winter until spring bud swell</b>: This is not to say that wood cannot be cut during the rest of the dormant season. We are not all such good planners ;^ and sometimes nature makes the plan for us (Hurricane Maria for example), while other
projects pop-up which take precedence over cutting shiitake logs. Still, while acceptable mushroom logs can be made from logs felled almost any time of the year, with a few important exceptions with soft hardwoods, the best mushroom logs should be cut while <b>dormant</b> to take advantage of all
those sugars stored for winter. In oak, the wood cells will become harder later in the dormant
season, say towards spring bud break, making colonization by the mushroom fungus just a little slower. This overall is not a hindrance to colonization of the wood by
shiitake, but evidence points to early dormancy (fall cut) to be superior, especially when paired with using heated and humidified indoor incubation methods in cold climates over the winter, or for outdoor incubation in the south.</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Log storage and aging; judging how long wood can sit before inoculation </span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Let’s assume you can cut logs now but your schedule will
prevent you from inoculating until spring of the following year. The good news
is that the logs can be overwintered as long as they are protected from direct
sunlight and excessive wind. This allows you to take advantage of the benefits of fall cut dormant wood. When it is time to inoculate in the spring and you worry that the
logs might be too dry, the logs can be soaked in water for a day or so before they are
inoculated. The idea is to maintain 35-45% moisture content while making sure the wood cell "vitality" has declined. Over the years, we have heard rumors of a mysterious
antifungal compound that is found in freshly cut logs that will prevent and/or
kill shiitake spawn. This mysterious compound, in a round-about way, is water. Shiitake is a saprophytic fungus, i.e., it will not colonize living wood. So
for it to begin the decay cycle, the host cells must be dead. This is
accomplished by allowing the wood, after cutting, to go through a slight drying phase. Measuring this phase is difficult as this will
vary from location to location, by tree species and log diameter. In some regions of Japan where rainfall exceeds
60 inches/year, six to eight weeks drying is a normal. In drier climes, this time
would be considerably shorter. There is no hard and fast rule. We often hear
“two weeks max” and though this may be true under certain conditions (trees cut
during the growing season) and some very arid parts of the country, it
certainly isn’t a hard and fast rule for the eastern U.S. The best way is to watch your wood once cut, taking note especially of the condition of the log ends. Slight cracks radiating out from the center indicate a wood ready for inoculation; deeper cracks (wide enough to allow a dime in) indicate the log should be inoculated asap or soaked in water before inoculation.</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">Freshly cut limb wood from oak harvest. Note the fabulous sapwood.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">If you do cut wood in the fall for storage until a spring inoculation, do keep the wood protected and covered if it is exposed to wind and sun. We store the logs in a large, dense (deadstacked) pile on the north and shaded east side of a building and cover the exposed parts. After you've collected the wood though, don't forget to bring in the rototiller :/</span></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif;">Good thing I wrote this post... so busy in the woods I nearly forgot about yard clean-up!</span></td></tr>
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com8tag:blogger.com,1999:blog-13494859305886185.post-54963930868689736232017-11-02T13:39:00.000-07:002017-11-03T18:48:13.898-07:00Double Pleasure, Miso Soup with Nameko Mushrooms<span style="font-family: "georgia" , "times new roman" , serif;">by Mary Ellen Kozak<br /><br />My early memory of Miso Soup brings me to Madison, Wisconsin where I attended University. It was 1980, it was November, dark and cold. I have one very clear, happy memory though, and it was walking over unshoveled ice and snow into a little restaurant on my way home via State Street. It was a tiny place called "Living Waters", and all things on the menu were macrobiotic (aka the Pursuit of Hippiness). My sister who was in graduate school and following the Macrobiotic Diet at the time, would meet me there. So would my future husband, Joe, who proudly followed a different kind of "macro" diet. We would sit in the warm glow of the yellow painted walls on some wooden benches. The place was always empty but warm, and the food was welcoming and nourishing. The Miso Soup was hot and was served with a thick piece of sprouted wheat toast slathered in a corn oil concoction. Joe would disappear for a moment and return to our table with a greasy paper bag, out from which would slide a glistening gyro from the Greek place next door. With his back to the ordering counter he would feast, fingers glistening with cucumber sauce and meat fat. Hence was coined the secret code for the meeting place: "Troubled Waters". Whenever I think of Miso Soup I remember this time; the cold, the studying, but mostly those happy moments spent with a bowl of soup, family, and a few good laughs. Yin Yang. Double pleasure indeed.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Remembering Troubled Waters Miso Soup</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Decades later, after eating Miso Soup in Japan and trying to make the authentic version here at home, I've settled on the simplest of all versions which is reminiscent of my first "Troubled Waters" bowl. It is made with a quick make-ahead vegetable broth and stored in the refrigerator. If you have on hand tubs of blanched or lightly steamed fresh vegetables, cubed tofu and a container of miso paste, you can make this soup in a few minutes. Having Nameko available to include in the soup is simply a gift. Only those who are fortunate enough to get Nameko really fresh can experience the pleasure of this very special addition.<br /><br />If you've never had Miso Soup, the earthy taste of just miso can be unfamiliar with its almost yeasty tang. Hang on though, it is the addition of bright fresh vegetables and the other little nuggets of interest to the palate that are key to loving this soup. You can make this with whatever you have on hand or as the season dictates. Shiitake mushrooms are delightful in Miso Soup. Carrot strips, snow peas, Asian greens or spinach, nuggets of cooked, chewy short grain brown rice or clear glass noodles; all create a feeling of well-being and interest when a steaming bowl of this soup is presented to the lucky diner. Nameko mushrooms simmer for just a short time in the broth before serving so that the mushrooms maintain their glassy claret color and fruity taste. Best of all the texture is silky on the tongue, but crunchy between the teeth. The mushrooms are like little amber jewels bobbing in <span style="font-family: "georgia" , "times new roman" , serif;">a</span> rich translucent broth. You can even make this soup with a cup of hot water and one tablespoon of miso paste, and pour over your add-ins (warm them up first though). Just make sure you do not boil once you've added the miso paste. I find the miso-based broth is a little too strongly "miso," so I prefer to cut back the miso paste to 2 tsp. per cup and substitute the water with the flavorful broth, below.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Cold weather loving Nameko. Harvest early for use in Miso Soup!</td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Broth:</b><br />1 bunch of scallions, chopped, use all parts<br />1 chopped carrot<br />1 4-inch piece of dried kombu (strip of kelp found in the Asian section at most large grocery stores)<br />1/4 c soy sauce<br />2 T mirin or rice wine <br />8 c cold water <br />1 tsp sugar and 1 tsp salt, to taste<br /><br />Combine all ingredients, bring to a near boil and lower the heat for about 30 minutes. Adjust broth with more salt at the end of the cook time, but go lightly, as the miso you'll be adding is also salty. Strain and keep the broth refrigerated, about 1 week. Let the kombu dry out after you use it, as you can reuse it another time or two.<br /><br /><b>The Soup:</b><br />Vegetables: prepare vegetables ahead; shredded carrot, torn greens, blanched filet beans; tiny cubes of cooked winter squash; whatever vegetable is in season and can be blanched or steamed to maintain color and crunch.<br /><br />Miso paste: 2-3 tsp per cup of broth (many varieties available, start with the mild white miso if you are new to the flavor and go from there. Kept in the refrigerator, the paste will keep for a long time).<br /><br />Protein add-ins: cubed tofu; either sauteed or baked until browned beforehand (or not), panko crumb coated fried shrimp, skewered and served across the top of the bowl is very special.<br /><br />Pre-cooked soba, udon or glass noodles, cooked short grain brown rice, or none!<br /><br />Nameko mushrooms, rinsed to get rid of any bits of bark or soil. Nameko harvested early in the fall after a cool spell can occasionally have some insect problems, especially if harvested when the caps are open. Parboiling these briefly and rinsing before adding to the soup will take care of the problem.<br /><br /><b>Assembly:</b> <br />Heat a cup of broth per serving, taking a few tablespoons from it as it heats to smooth out the miso paste. When the stock is hot, add as many Nameko mushrooms as you like at this time (just a few per cup of soup is usually enough, but add more if you have them)! Simmer for at least 5-10 minutes (be careful not to boil) to cook the mushrooms through. Add the miso paste/broth mixture, and simmer for another minute or so. Add 1/2 c vegetables and tofu per cup of broth. Serve.</span><br />
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com1tag:blogger.com,1999:blog-13494859305886185.post-40365129758670813042017-10-04T06:29:00.000-07:002017-10-04T06:29:41.573-07:00A Lesson in Oyster Mushroom Production: Malawi, Africaby Laura Kahles<br />
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<tr><td class="tr-caption" style="text-align: center;">Many of the members that were trained from Naomi Mushroom Farmers.</td></tr>
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It has been just over two weeks since I have returned home from another successful trip to Malawi. As the oyster mushroom specialist here at Field & Forest I have been given some wonderful opportunities thanks to CNFA (Cultivating New Frontiers in Agriculture) and the Farmer-to-Farmer Program funded by USAID. I also must note the support I have received from Joe and Mary Ellen here at F&FP! How often can one just take off of work to volunteer in Africa? I suppose this rarity is just one of the appeals of working for a mushroom spawn company run by two polish mushroomers with big hearts.<br />
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<tr><td class="tr-caption" style="text-align: center;">Julia is a long time mushrooms producer that I visited in a nearby village. She has been producing oyster mushrooms on a small scale for over 10 years.</td></tr>
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For this most recent trip I was teaching a group of farmers that refers to themselves as the Naomi Mushroom Farmers in Mchinji, Malawi. I formally taught about 38 individuals, but also reached out to many others in nearby villages. This group was already producing oyster mushrooms, but needed to improve production. They were also interested in being introduced to button mushroom production. For this trip, however, the lesson in white buttons was brief. With no source of compost, and some intense heat around the corner we all agreed the focus should remain on oyster mushrooms.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMxEV5jCkNdnOcti2bABqxs81f54GvpQV8yl_VDVxJIKG-FKk35OddRZeW6ITLqU3aCJ8wtEmigklYrw8H2Rkpxw0hcL9XaE0mCzTV4zufMb21RgLNgDyhxY-IvPi-hUnYm2rKyBY2A/s1600/IMG_8394.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNMxEV5jCkNdnOcti2bABqxs81f54GvpQV8yl_VDVxJIKG-FKk35OddRZeW6ITLqU3aCJ8wtEmigklYrw8H2Rkpxw0hcL9XaE0mCzTV4zufMb21RgLNgDyhxY-IvPi-hUnYm2rKyBY2A/s320/IMG_8394.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oyster mushroom bags hang in a traditional mushroom grow house. Contamination is obvious, but oyster mushrooms can still fruit with limits to yield. </td></tr>
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Most of what I saw in Malawi at the various farms I visited were heavily contaminated oyster bags. Inadequate pasteurization combined with overly wet substrate contributes to a majority of the contamination. Other common mistakes included, waiting to put holes in the substrate bags (this allows for fermentation, and weakening of the mycelium), low humidity, and storage of healthy bags with contaminated bags. The great news is that these farmers were willing to make the appropriate changes needed to improve conditions.<br />
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While there we planted three different varieties of oyster mushroom: Pink, Pohu, and Grey Dove. All of these are favorites of mine for growing in Malawi due to their fast colonization, and aggressiveness. I worked with these farmers for just under two weeks. Pink was the first oyster we planted, and I am happy to say that when I arrived back into the United States I had received a text message with pictures of pinning pink oyster mushrooms! Seeing these pins brings me great joy. I just wish I had still been in Malawi to share the excitement with the farmers. Maybe next time :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTd3feHboJpYeu1WHry4m2cDxQfs-fTuv9yAVGo2lq-bxA1DDnMAPCVaAp7hhtouW20JOnJpBaa_V_HABZFCGZJ8CDQ-1XJBCq_j-Tk216zbcnNjds5DqodFOVPBYyEVR6bH35d1N8UA/s1600/Pink+Oyster+in+Malawi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1280" data-original-width="960" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTd3feHboJpYeu1WHry4m2cDxQfs-fTuv9yAVGo2lq-bxA1DDnMAPCVaAp7hhtouW20JOnJpBaa_V_HABZFCGZJ8CDQ-1XJBCq_j-Tk216zbcnNjds5DqodFOVPBYyEVR6bH35d1N8UA/s320/Pink+Oyster+in+Malawi.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fruits of our labor growing on maize stalks (straw is not available).</td></tr>
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com5tag:blogger.com,1999:blog-13494859305886185.post-91801746795364279692017-05-26T12:09:00.001-07:002017-05-26T12:13:20.584-07:00Normal Looking Wine Cap Defined, Plus a Recipe for Braised Wine Cap and Asparagus<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">by Mary Ellen Kozak</span></div>
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</span> <span style="font-family: "georgia" , "times new roman" , serif;">In the spring and late fall, Wine Cap mushrooms can look different than expected. Just like spring Shiitake, (<a href="https://mushroomingtogether.blogspot.com/2017/04/weird-and-crazed-shiitake-why-your.html">Weird and Crazed Shiitake: Why Your Mushrooms Don't Look Like You'd Expect)</a> spring grown Wine Caps can be freakish enough that people send us of photos of what they hope to be Wine Caps... but are just not quite sure.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuV1a_WFyQgl1-S3EfMfci3PtgmUi5bZs7g7Du77vTfnr9oz7ExFadmQWm2Cuq7jw9b1DzvBJCWeAPUa_W4-DtK_DD8c0oXzIpVZjksqbhCrTadm4He5_LLPfGW7T6_Q_SSqJd26ePA/s1600/IMG_4103.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuV1a_WFyQgl1-S3EfMfci3PtgmUi5bZs7g7Du77vTfnr9oz7ExFadmQWm2Cuq7jw9b1DzvBJCWeAPUa_W4-DtK_DD8c0oXzIpVZjksqbhCrTadm4He5_LLPfGW7T6_Q_SSqJd26ePA/s320/IMG_4103.jpeg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-size: 12.8px;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-small;">Exposure to swings in temperature and humidity during early <br />
mushroom development creates interesting looking Wine Caps</span></i></td></tr>
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</span> <span style="font-family: "georgia" , "times new roman" , serif;">More than any other time of the year, the spring season gives us the most unusual looking Wine Caps. <b>Why it happens:</b> Most of this variability in appearance is caused by spring's wild swings in temperature, low humidity and vigorous exposure to winds (and the fact that there's limited vegetation available to shield developing mushrooms). Later in the summer, cooling evenings bring high humidity and also a pretty dramatic reduction in wind speed, which affect humidity from the knee down - creating ideal conditions for cap development.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqd_ygd2qZVi_A647yD-FV3PvblND21KjPOkMQE4A0knMdpsByhWZHgJGsODhreVhAN970MR9F4id22edN4sJ-1IWQwT1YaJ66144lpHXbEOG7IvG48_trUEMGFOiaBVEPp0NXdfX6A/s1600/PastedGraphic-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="360" data-original-width="480" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWqd_ygd2qZVi_A647yD-FV3PvblND21KjPOkMQE4A0knMdpsByhWZHgJGsODhreVhAN970MR9F4id22edN4sJ-1IWQwT1YaJ66144lpHXbEOG7IvG48_trUEMGFOiaBVEPp0NXdfX6A/s320/PastedGraphic-1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i style="font-size: 12.8px;"><span style="font-family: "georgia" , "times new roman" , serif;">Wine Cap - with cap color as we'd expect it to be</span></i></td></tr>
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</span> <span style="font-family: "georgia" , "times new roman" , serif;">When you know you've inoculated Wine Cap into wood chips or straw but are questioning the identity of the emerging mushrooms in your bed, check for other identifiable structures. The cap is usually the most variable. To better identify mushrooms that do not look as you'd expect, make sure to lift up the entire mushroom, </span><i style="font-family: georgia, "times new roman", serif;">including </i><span style="font-family: "georgia" , "times new roman" , serif;">the stem attachment to the soil, by </span><span style="font-family: "georgia" , "times new roman" , serif;">digging deep into the wood chips, straw or soil</span><span style="font-family: "georgia" , "times new roman" , serif;">.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtOXuh2b-rjCLlN6iV_zGq1ps8efG7HtHSbJ1j-GO6O7uNCvS_U_fp6rJovYam1ndFS2Gud9PdpShJ1nFUvlurLPmgl5MJnKr9U2JsTa4bNMdH0Q_bF34YxaZlHXnglVpgrTLGmB22g/s1600/Screen+shot+2017-05-24+at+2.14.01+PM.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="432" data-original-width="640" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtOXuh2b-rjCLlN6iV_zGq1ps8efG7HtHSbJ1j-GO6O7uNCvS_U_fp6rJovYam1ndFS2Gud9PdpShJ1nFUvlurLPmgl5MJnKr9U2JsTa4bNMdH0Q_bF34YxaZlHXnglVpgrTLGmB22g/s320/Screen+shot+2017-05-24+at+2.14.01+PM.png" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i><span style="font-family: "georgia" , "times new roman" , serif;">Dig into the wood chips to lift up the mushroom, stem and all, for proper identification</span></i></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">If you are new to Wine Cap cultivation in ALL its seasons, you may find the chart below to be helpful in confirming your harvest. If you ever have any questions about Wine Cap identification, please call us, or better yet, email us a photo, and we'll be glad to help you.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMeOUZEz0LcZj1-psklpJsDNptIBCKJrcwfuoCN8bri_gUHMnaLWIj35A0uqldhWq3JH15_5JgaEWd9vhGOFw4G2r7k9H4m8Ng3i0mAPe3wxFUt6yRcUCJXXEcE4relczDJxW0oToLg/s1600/Wine+Cap+Identification+Chart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="1088" data-original-width="1050" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMeOUZEz0LcZj1-psklpJsDNptIBCKJrcwfuoCN8bri_gUHMnaLWIj35A0uqldhWq3JH15_5JgaEWd9vhGOFw4G2r7k9H4m8Ng3i0mAPe3wxFUt6yRcUCJXXEcE4relczDJxW0oToLg/s400/Wine+Cap+Identification+Chart.jpg" width="385" /></span></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">One of my favorite ways to prepare Wine Caps involves harvesting the buttons early (this is especially important if you are growing them in straw beds, as they tend to quickly attract mushroom flies). These little jewels can be sliced in half or quartered and lightly braised in a savory broth with fresh asparagus spears. Both the Wine Caps and asparagus are plate-ready, crunchy fresh and perfect for a tiny desk lunch. If you'd like, you may add other seasonings such as shallot, chili or cumin seeds for a stronger flavor to amplify the delicate flavors of the mushrooms and asparagus.</span></div>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;">Braised Wine Cap and Asparagus</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6-8 (or more) small spears of asparagus</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 cup of Wine Cap buttons, sliced in half or quartered</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp olive oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">pinch of salt</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1/2 c chicken or vegetable broth, wine or oil</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eQujC__jVzmsumxPXvVR6PCRi67Bc-UQtDvSXhuN4ArQc5aetugLLk7_7IxXoVZPr4y1bCLvTFr3iysCVCJNgv6OgVRcGKdfeqoKMj5H-cWDCQugcborbKFUOxdLcBT3lqOUOMeKpA/s1600/wine+cap+stropharia+from+straw+bed+and+asparagus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8eQujC__jVzmsumxPXvVR6PCRi67Bc-UQtDvSXhuN4ArQc5aetugLLk7_7IxXoVZPr4y1bCLvTFr3iysCVCJNgv6OgVRcGKdfeqoKMj5H-cWDCQugcborbKFUOxdLcBT3lqOUOMeKpA/s320/wine+cap+stropharia+from+straw+bed+and+asparagus.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Trim the straw (or wood chips) off the mushrooms and rinse them</i></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpYhFA76KqaF7WDCd-DGwUMOG1L6qlkp5p5_sWNm4tiXnvjgd2tRzPxB_CUwn43-hDwdty8JLSz2PtSa108RWU2fiRJQP4Vr6K1AMvg4TysvSPiSjVez31xwrKUYCUT0x7YG8_ujEkg/s1600/winecap+and+asparagus.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" data-original-height="427" data-original-width="640" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpYhFA76KqaF7WDCd-DGwUMOG1L6qlkp5p5_sWNm4tiXnvjgd2tRzPxB_CUwn43-hDwdty8JLSz2PtSa108RWU2fiRJQP4Vr6K1AMvg4TysvSPiSjVez31xwrKUYCUT0x7YG8_ujEkg/s320/winecap+and+asparagus.jpg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif;"><i>Half or quarter the Wine Caps and trim the asparagus</i></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Add 1 tsp of oil to a heated saute pan. Add the mushrooms and let them get caramel brown, especially on the cut edges. Add the asparagus, 1/2 c broth and put the lid on, steaming the asparagus and mushrooms for about 5 minutes. Plate and enjoy. Serves 1-2.</span><br />
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</span> Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com5tag:blogger.com,1999:blog-13494859305886185.post-26496848578033668402017-05-03T11:46:00.002-07:002017-05-03T12:51:29.703-07:00<span style="color: #134f5c; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Is Grain Spawn or Sawdust Spawn Better for Oyster Mushroom Production on Straw?</span><br />
by Laura Kahles<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklIvAg8FjP2ca1fwY8ckPJxYPDIZhEYVgB-VtGKw8-MTnDKu6wcyk-9VBwhmssw02UHnSPaiAszQ2W9oscGJOXZgjMMyiLjxZN0MN3z_4EIonAm5JYKQJaPCU6slxu19LE4NPWyoY0Q/s1600/Oyster+mushrooms+on+Straw.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklIvAg8FjP2ca1fwY8ckPJxYPDIZhEYVgB-VtGKw8-MTnDKu6wcyk-9VBwhmssw02UHnSPaiAszQ2W9oscGJOXZgjMMyiLjxZN0MN3z_4EIonAm5JYKQJaPCU6slxu19LE4NPWyoY0Q/s320/Oyster+mushrooms+on+Straw.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From left to right: Italian, Golden and Pink Oyster mushroom growing on pasteurized straw.</td></tr>
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I have been growing oyster mushrooms on straw for just over five years now. The opportunity to hand this task off onto other F&FP members has come up, but I just can't give it up. Why not, you might ask. My best guess...there is still so much to learn about this fascinating process. After five years, I still have unanswered questions, and more research to complete.<br />
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For anyone who is not familiar with the process, I will briefly explain. Chopped straw is pasteurized (cooked) in hot water to reduce the amount of contaminates it may contain (ie. molds, bacteria). After the straw drains and cools it is inoculated (planted) using oyster mushroom spawn (seed). After only a few short weeks beautiful oyster mushroom emerge, and can continue doing so for 2-3 months.<br />
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Here at F&FP our most popular type of spawn is called grain spawn. I use it when I can, but there are times when grain spawn becomes scarce here. The scarcity can happen for many different reasons including selling out, late grain delivery from our supplier, or equipment failures. When grain is in short supply I turn to the next best thing...sawdust spawn!<br />
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Which is better? I don't yet have a definitive answer to this question. As a professional I can see the good in both varieties. I can share with you what I do know at this point.<br />
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Grain spawn is easier to break up, and is easier to pour. A gentle massage of the bag will get the job done. If you have some pent up frustration I suggest you choose sawdust spawn. The oyster mycelium does a fine job of turning tiny sawdust particles into one solid brick that is easiest to break up with a firm fist. Do, however, be careful not to break the spawn bag.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCQS46AbG4VOiEycxgaxW8S7p2ydFnWe4ZWedIm-OUlUlCKixoUuRPcTXn3GaD5ytgitZJQLvBsN8YpwQHPGjsyIuJdNealiU-g6YRvOdAeqdMtmdx9K3miVnCWWxSmgYf2j1mkZxQA/s1600/Grain+Spawn+or+Sawdust+Spawn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidCQS46AbG4VOiEycxgaxW8S7p2ydFnWe4ZWedIm-OUlUlCKixoUuRPcTXn3GaD5ytgitZJQLvBsN8YpwQHPGjsyIuJdNealiU-g6YRvOdAeqdMtmdx9K3miVnCWWxSmgYf2j1mkZxQA/s320/Grain+Spawn+or+Sawdust+Spawn.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grain spawn breaks up easily, and adds extra nutrients.</td></tr>
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Sawdust spawn has the advantage when it comes to spawn run time (time until full colonization). Grain particles are larger, and although they cover a larger surface area individually, there are not as many inoculation points as there are when sawdust is sprinkled throughout the straw. On average I have had mushroom pin formation two days earlier when using sawdust spawn.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPQ16WRuHp_JyoS2tkvjaxeVqhURWfgUhj4lwFaXxncCLC5MJlQxNfLH_Urszzit3q_ck2fPXPfe6QGVLzhkgYogBhhSBdo7OoFc2Hh0HDTCyTCCZ7f9_3l_PRUGfrCnJ1FYPJKjNuA/s1600/Sawdust+Spawn+or+Grain+Spawn.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPQ16WRuHp_JyoS2tkvjaxeVqhURWfgUhj4lwFaXxncCLC5MJlQxNfLH_Urszzit3q_ck2fPXPfe6QGVLzhkgYogBhhSBdo7OoFc2Hh0HDTCyTCCZ7f9_3l_PRUGfrCnJ1FYPJKjNuA/s320/Sawdust+Spawn+or+Grain+Spawn.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sawdust spawn is available in larger bags then grain, and it covers better allowing for more inoculation points.</td></tr>
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Whether I use grain or sawdust I have gone to using a 5% inoculation rate. That is, 5% of the weight weight of the straw is the weight used in spawn. Bags of grain come in 4 lb. units and can plant about 4 sleeves (polyethylene 4 mil bags). Large bags of sawdust spawn come is 5.5 lb. bags and can plant 5 1/2 sleeves. If buying small quantities of spawn, sawdust ends up being the more economical choice. However, grain spawn requires buying a lesser amount of bags to receive our lowest price break. This makes grain spawn ideal for large scale commercial customers See the graphic below for our quantity discounting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxz6RtFpmACgzdiPTZ58uWeLYtJ-E2Jywm97zLbDbNkC1Jk73O8nPdoylpBuadKs4KTB_gP-0WFDtpZiz-HoM-2LghI7DhnyDZssJwgWxF_Aoqx1jOa3c3yE1ZtaiWYYxunUxqeHsFkg/s1600/Spawn+Discount+Chart+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxz6RtFpmACgzdiPTZ58uWeLYtJ-E2Jywm97zLbDbNkC1Jk73O8nPdoylpBuadKs4KTB_gP-0WFDtpZiz-HoM-2LghI7DhnyDZssJwgWxF_Aoqx1jOa3c3yE1ZtaiWYYxunUxqeHsFkg/s320/Spawn+Discount+Chart+%25281%2529.jpg" width="320" /></a></div>
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Now for the big question, which type of spawn produces more mushrooms? Remember earlier when I stated that I did not have all the answers...well, I don't have the answer to this just yet. I have seen some impressive numbers (in terms of yield) when using both grain spawn and sawdust spawn. On the opposite end of the spectrum, I have seen low yields from both types. Most of the time my diminished yields are due to other factors including (but not limited to) dirty straw, humidifier issues, or fungus gnats (there are many joys to mushroom farming).<br />
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My goals for the future are to do more comprehensive yield comparisons, and figure out which additives (if any) can help boost yield even further for sawdust and/or grain spawn. I will be sure to post results as soon as they are available. Stay tuned!<br />
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<br />Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com4tag:blogger.com,1999:blog-13494859305886185.post-45013085043779101952017-04-21T12:46:00.000-07:002017-04-21T13:38:04.701-07:00<span style="color: #134f5c; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Weird and Crazed Shiitake: </span><br />
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<span style="color: #134f5c; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Why Your Mushrooms Don't Look Like You'd Expect</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">by Mary Ellen Kozak</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">This spring a lot of new growers have been sending pictures of Shiitake that looks different than what they might have seen on their logs in the summer and fall, in the grocery store or on the web.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiunHPLUXL0sX96WRxCHWRDYIcgfIeS8trItAlbxbannc6egBRu1SvaI534cC9zvRHuj-GEeWeYjK5OMIQzy4PgxSZDi_0Ez8tPjS-6wFltFKlvp6XNNlkC4SAdVTzw3tZ5OXwQYcKQ/s1600/IMG_1410+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxiunHPLUXL0sX96WRxCHWRDYIcgfIeS8trItAlbxbannc6egBRu1SvaI534cC9zvRHuj-GEeWeYjK5OMIQzy4PgxSZDi_0Ez8tPjS-6wFltFKlvp6XNNlkC4SAdVTzw3tZ5OXwQYcKQ/s320/IMG_1410+-+Copy.JPG" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Early spring is the time of the classic "flower donko," an Asian grade of Shiitake that is ideal for drying. Due to cold nights, warm days, and large swaths of rain followed by dry spring winds, the thick cuticle of the mushroom cap stretches and cracks to make room for the swelling succulent tissue underneath and as a result of this, the mushroom gets a crazed, bumpy pattern that looks like big floral buttons.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nMSaH4SoxDn9Qzd5Rax46DpUzxDv_qL0qK4DvwMd1cPG1_VtgS0dByPnAqIeCH9ZME2DEfHkoxaZ2KFM9rTaUSjOD4KreQ1zhVqN-DFD6CX-iBR_PkPYtaANy855NNHNG8OacNdyQg/s1600/phoebedonko.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_nMSaH4SoxDn9Qzd5Rax46DpUzxDv_qL0qK4DvwMd1cPG1_VtgS0dByPnAqIeCH9ZME2DEfHkoxaZ2KFM9rTaUSjOD4KreQ1zhVqN-DFD6CX-iBR_PkPYtaANy855NNHNG8OacNdyQg/s320/phoebedonko.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">Phoebe holding a Flower Donko Shiitake in a growing region of China where dried Shiitake are a specialty.</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">These mushrooms take very little time in the food dehydrator to dry and they loose very little size. The problem? If you are selling them as a fresh mushroom, they are very light weight and you have to explain to your customer that they are fairly dry in the fry pan so extra oil or liquid may be necessary to achieve the usual Shiitake texture. They are packed with nutrition and have excellent flavor though!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Any strain of Shiitake can become a flower donko if the conditions are right. Most often, cold weather Shiitake strains give us the largest percent of flower donkos because they like to fruit in the early spring. Frequently in cool, prolonged springs, the wide range and warm weather Shiitake will fruit and be subjected to the same cool, windy weather and also end up in the flower donko grade. It's all about the environment!</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmZWM8s9CIG86wbhPiZpk3FM6DqjIiNF9l_wIJZy-botatt4RGn6vl9UejqiDOtoT33jRJfBrLKDIPiIEawvTQkfzCojIolLTj7QBpQXGC50CcsxLDarvEuwnShWDKNcuWWhM7DCeEg/s1600/box+dried.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVmZWM8s9CIG86wbhPiZpk3FM6DqjIiNF9l_wIJZy-botatt4RGn6vl9UejqiDOtoT33jRJfBrLKDIPiIEawvTQkfzCojIolLTj7QBpQXGC50CcsxLDarvEuwnShWDKNcuWWhM7DCeEg/s320/box+dried.png" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">Spring Shiitake; Here is a box of West Wind Shiitake harvested after an early spring <br />warm up and and subsequent cool windy stretch of weather.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8v51lL99e8wWZz4fHlIk6bE27S5gi8Ikr9pDTnsgYK3nkxh9EDX6u-rNClXWaL_7o2jJ6yWGq-GCzUVZcEWG3gHVtcvEhKcTvi_ExUrcd84XFqy7jjaFvzeoEfvw72uzbdnr6fe4FOA/s1600/box+wet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8v51lL99e8wWZz4fHlIk6bE27S5gi8Ikr9pDTnsgYK3nkxh9EDX6u-rNClXWaL_7o2jJ6yWGq-GCzUVZcEWG3gHVtcvEhKcTvi_ExUrcd84XFqy7jjaFvzeoEfvw72uzbdnr6fe4FOA/s320/box+wet.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">Summer Shiitake: Here is West Wind Shiitake after a forced fruiting in July.</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">Spring Shiitake are some of the most beautiful mushrooms and they are a once-a-year seasonal item. Inoculating your logs with cold weather strains will give you the greatest percent of these jewels because they fruit when the weather provides the cold/warm/wet/dry environment. Unless you are drying them for long term storage, however, you may not want to let the mushrooms get <i style="font-weight: bold;">quite </i>so dry and cracked. We have actually spritzed boxes of these Shiitake with water and left them in the cooler with the lid on the box to let them absorb a little moisture. To avoid having to do that, read the tips in our blog post, <a href="https://mushroomingtogether.blogspot.com/2017/03/clean-fresh-spring-shiitake-tips-for.html">Clean & Fresh, Spring Shiitake</a>, to manage your developing Shiitake so they will become the thick, succulent spring Shiitake, just perfectly moist with a little bit of crazing on the cap for beauty.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3L3L_f9NQcwWMwmcLP3sl8T6PdwDe3IKv_Pl6VU7nPVndQ4z6KCvoSAtFwLpUlmUhcHU0Z0YL-Syvp9ya_gREoNTv2GGQmG9D68gnd25UGvQoRtPegkNGgvjp8Tji9S09XYaaDhfcxw/s1600/single1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3L3L_f9NQcwWMwmcLP3sl8T6PdwDe3IKv_Pl6VU7nPVndQ4z6KCvoSAtFwLpUlmUhcHU0Z0YL-Syvp9ya_gREoNTv2GGQmG9D68gnd25UGvQoRtPegkNGgvjp8Tji9S09XYaaDhfcxw/s320/single1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">Not your grandmother's coat button.</span></td></tr>
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com5tag:blogger.com,1999:blog-13494859305886185.post-85914331220076930372017-03-30T12:56:00.000-07:002017-03-30T13:02:36.089-07:00<span style="color: #134f5c; font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Clean & Fresh, Spring Shiitake: <br />Tips for the Best Early Crops</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">by Mary Ellen Kozak</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">The earliest harvested Shiitake of the season are also the most appreciated. The winters are long, and local farm fresh produce in spring is scarce. And spring Shiitake are some of the most beautiful and flavorful mushrooms you'll ever grow. There are actually a few tricks you'll need to know to make your Shiitake logs fruit early in the season upon the heels of retreating snow.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Inoculate some logs with Cold Weather strains, like Miss Happiness, Snow Cap, Bellwether and Jupiter. If your logs are ready and spring comes on fast, you will see mushroom pins pebbling the bark on healthy logs within a week or two of the disappearance of the last patch of snow. Life for these strains really does begin after 40!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR0nv1W7b-HXGGQHbHLtbQ5RNG-aL4Xb8rLasFh-pvGVB5K4nYg8SOWnkfvoZL1zt5YkCUNU5sRx51yAUeN1LlEq7O6mw9FvQoRHE8PdtuthyVV97OPzs6k8nDXTRyi_RfUPcO2yFMg/s1600/cwblog.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHR0nv1W7b-HXGGQHbHLtbQ5RNG-aL4Xb8rLasFh-pvGVB5K4nYg8SOWnkfvoZL1zt5YkCUNU5sRx51yAUeN1LlEq7O6mw9FvQoRHE8PdtuthyVV97OPzs6k8nDXTRyi_RfUPcO2yFMg/s320/cwblog.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spring Shiitake are also very beautiful.<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Secure fruiting blankets, burlap or clear plastic around stacks of logs to keep humidity high with developing mushrooms. Drying wind is a big hurdle to clear in achieving great quality Shiitake in the spring. The nature of these cold weather strains is to pin in really cool weather, and because of this they develop slowly. The commonly vigorous spring wind poses a real threat in drying the caps and arresting mushroom development. Covering your logs with simple tarps will do wonders in helping the caps stay moist. Normally we do not recommended plastic coverings because they can heat the logs underneath too quickly or cause too much condensation to drip down upon developing mushrooms, but early spring is a fine time to use clear plastic sheeting. Note: In really windy spring weather, you can also wet a tarp of an absorbent fabric like an older, weathered fruiting blanket and secure plastic over it, creating an amazing humid fruiting chamber!</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQb2Svd6qkiNiMHykPWcxK00qUjr7bataxs4BzABykRMbLiWeGNpptfOLGmCO4oYW795gY9wa42FwQOHUZll5VV-o68XJEnwX2QGGvYcxvblnlNOe1GYCFKAj2CihKN1m7DSeD4fS6A/s1600/cwfb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQb2Svd6qkiNiMHykPWcxK00qUjr7bataxs4BzABykRMbLiWeGNpptfOLGmCO4oYW795gY9wa42FwQOHUZll5VV-o68XJEnwX2QGGvYcxvblnlNOe1GYCFKAj2CihKN1m7DSeD4fS6A/s320/cwfb.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "times" , "times new roman" , serif; font-size: x-small;">Log stacks are covered with fruiting or frost blankets to hold humidity around developing mushrooms. Notice the sprinkler on a pole being used to keep the blankets moist.</span></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;">3. Don't soak the logs... but you can rain on them! If you don't have the time or blankets to cover all your log stacks but you can get a sprinkler out to them, do not hesitate to just turn it on! Caps will stay moist and pliable, growth will proceed just fine. Turn off the sprinkler when the caps start to open to let them dry off a little before harvest. The caps will be a little dark and glossy but for home use they are just fine!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Note: People do soak logs to stimulate fruiting and that is an essential technique for <u>summer</u> production. However, this is usually ineffective with cold weather strains. For logs inoculated with wide range or warm weather strains, temperatures need to stabilize at 70F for a few weeks before they will respond to a cold water soaking. Cold weather logs simply will not respond. Keep your soak tanks under cover until spring is here for sure.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-WzNwUcLdiwAhtE1YmKIsMaozJlgamkYcNim2NdbsNknpELiYB0EAfsRQ00ghUhsihOV6kCY77kq7wxF2likCb1nCfZQvjVcrUPUw47dtNJbU_GDkIq-qs26kxf7ikeuXeaCo0f-tQ/s1600/japan+2010+104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-WzNwUcLdiwAhtE1YmKIsMaozJlgamkYcNim2NdbsNknpELiYB0EAfsRQ00ghUhsihOV6kCY77kq7wxF2likCb1nCfZQvjVcrUPUw47dtNJbU_GDkIq-qs26kxf7ikeuXeaCo0f-tQ/s320/japan+2010+104.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These logs are being sprinkled to encourage fruiting and quality<br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Spring Shiitake are dense with a beautiful landscape of brown, white and cream on the cap top from the swelling and contracting of mushroom tissue caused by fluctuating cold and warm spring temperatures. With a little extra care you can nurture these developing mushrooms to become true woodland spring beauties. Celebrate and and cook up some with a recipe of spring bok choy, below.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Bellwether, a cold weather Shiitake strain</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Spring Shiitake must be celebrated, and here at F&FP, the first ones go directly into the mouth as a welcome ritual and enjoyment of the cool, garlicky flavor unique to raw Shiitake. The two methods shown below are both easy and delicious ways to prepare Shiitake with another welcome spring vegetable, Bok Choy. The recipe below is inspired by Zorba Pastor from our local Public Radio station "Zorba Pastor on your Health". This recipe is fresh and light with a mild miso flavor. An even easier recipe (and you won't believe how easy) but slightly sweet and saltier follows and especially enhances the flavor of the Shiitake (as if it needs it)!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /><span style="color: #b45f06; font-size: large;"> Shiitake Mushrooms and Miso Bok Choy</span></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"> <br />2T toasted sesame oil<br />1 T miso paste (I prefer white)<br />1T Rice vinegar<br />1 T grated fresh ginger root<br />1 lb fresh Shiitake, stemmed and sliced<br />1lb Bok choy<br />sesame seeds, cilantro or chopped scallion for garnish<br />cooked brown rice or soba noodles, for serving </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />Heat a large saute pan and add oil. When warm, add mushrooms and sprinkle with a pinch of salt. Cook for a few minutes until Shiitake soften or brown slightly, depending on your preference. Then add miso paste, vinegar, ginger. Toss and coat the mushrooms and then add the bok choy. Cover until the mix is bright green and soft, about 3 minutes. Spoon over rice or noodles and add garnish. Serve and be delighted.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /><span style="color: #b45f06; font-size: large;">Shiitake Mushrooms and Oyster Sauced Bok Choy</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />Shiitake<br />Bok Choy<br />High quality Oyster Sauce<br />Toasted sesame oil</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />Heat a bit of oil in a wok. Add sliced mushrooms and salt lightly. Saute a few minutes until soft or browned at edges. Add sliced bok choy, stems and leaves both. Saute a few minutes and drizzle with Oyster sauce until warmed through - do not overcook, a minute or two maximum! Plate and sprinkle with sesame seeds. So easy and so delicious!</span><br />
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com6tag:blogger.com,1999:blog-13494859305886185.post-61518699525379361702016-12-16T10:21:00.001-08:002016-12-20T13:17:03.695-08:00<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #134f5c; font-size: large;">The Mushroom Hors d'oeuvres Recipe <br />Contest Winners and their Kitchen Magic</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">by Mary Ellen Kozak</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">For years we have been in search of the perfect mushroom hors d'oeuvres; something beyond the idea of the stuffed button mushroom (delicious as they are). While we are still searching for a collection of room temperature mushroom hors d'oeuvres, we’d like to introduce the following winning recipes. They are hot mushroom heaven and relatively simple to make. Thank you to everyone who submitted a recipe for this contest. </span><span style="font-family: "georgia" , "times new roman" , serif;">Cold buffet cooks: If you are looking for a recipe that doesn’t need to be served warm, there is nothing more tasty and simple than <a href="https://mushroomingtogether.blogspot.com/2016/12/shiitake-butter.html">Shiitake Mushroom Butter</a> served on a cracker or slathered on bread dough with cheese and baked into a chewy mushroom cheese bread. Buon Natale, Joyeux Noel and Merry Christmas!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">This <b>first place </b>winning recipe was submitted by David Mitten of Chillicothe, Ohio. When Janice tried this recipe, she liked the versatility of the finished dish. “It can be used on pizza, crostini, puff pastry, or a flavorful meat like tenderloin - all great options.</span><span style="font-family: "georgia" , "times new roman" , serif;">”</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<tr><td class="tr-caption" style="text-align: center;"><h4>
<span style="font-size: x-small; font-weight: normal;">First Place: Shiitake Mushroom Bacon and Cheese Dip</span></h4>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;">Shiitake Mushroom Bacon and Cheese Dip</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 strips of bacon, cut across grain into 1/8 inch slices</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 c (1 medium) shallot, finely diced <br />3 c (6-8 oz) fresh Shiitake caps diced into ¼ inch cubes (smaller if <br />this is to be used as a spread)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">6 oz cream cheese, softened</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">3 oz grated Parmesan or Asiago cheese</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 tsp Worcestershire sauce</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 T dry sherry</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">¼ c mayonnaise</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">½ tsp fresh ground black pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Pinch of salt</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>For serving:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 loaf of crusty French bread, cut into 1/4-1/2 inch slices and spread out on a sheet pan. Bake at 350</span><span style="font-family: "georgia" , "times new roman" , serif;">°</span><span style="font-family: "georgia" , "times new roman" , serif;"> F until slightly crisp. May also be served on a sturdy, good quality cracker.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Saut<span style="background-color: #fdfefa; color: #333333; font-family: "georgia" , serif;">é</span> bacon slices in a heavy skillet until crisp but not burnt. Remove bacon strips, leaving about 1 T of the drippings in the skillet. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />Add shallot and diced mushrooms to the drippings, and a pinch of salt. Saut<span style="background-color: #fdfefa; color: #333333; font-family: "georgia" , serif;">é</span> over medium heat until shallots and mushrooms are slightly brown. Remove from heat and allow to cool slightly.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Into a mixing bowl mix the cream cheese, Parmesan cheese, Worcestershire, sherry, black pepper, and mayonnaise. Mix together and then add the shallots, mushrooms and bacon, incorporating all. Scrape into a shallow casserole dish and bake at 350 until bubbly and slightly browned- about 20 minutes. The dip may alternatively be microwaved until bubbly but will not brown.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Serve immediately </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">(I have refrigerated leftovers and used the "dip" in sauces and toppings. ~MEK")</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><div style="font-size: 12.8px;">
<span style="font-size: x-small;">David Mitten has been growing mushrooms for two years and keeps very busy <br />with many other natural and outdoor activities such as beekeeping, hiking, kayaking, <br />shooting and outdoor exploration in general, not to mention keeping up <br />with his wife Beth and two sons, Jeff and Jared.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br />We were delighted when farm market customer Amy Koffarnus from DePere, Wisconsin won <b>2nd Place</b>. When I prepared the recipe at F&FP for a photo, there was a gasp and a crowd of staff around the plate... and then the tarts were gone. “My love for mushrooms has definitely changed and grown over the years," Amy says. "I finally took the time to buy my first kit from Field and Forest Products and will never look back. I asked Bridgett Lowery who runs <a href="http://www.416cuisine.com/">416 Cuisine LLC</a> in DePere to teach a cooking class in my home. The recipe submitted is actually inspired by one she taught. I had insisted we used some of the mushrooms I bought at the farmers market just days before. These mushrooms really brought a lot of extra flavor to the appetizer as they do with any meal. I use them in egg bakes, stir-fries, mushroom spaghetti and homemade cream of mushroom soup. It doesn’t get any better then having them at your fingertips by growing them in your kitchen! Happy cooking!” </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">2nd Place: Caramelized Onion Mushroom Gorgonzola Tarts</span></td></tr>
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;">Caramelized Onion Mushroom Gorgonzola Tarts</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1-2 packages of puff pastry shells</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 large onions</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 T butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 pound mushrooms (a blend of different mushrooms works well; <br />particularly Shiitake and Oyster mushrooms)</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 T butter</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">5 oz Gorgonzola cheese</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">4 oz cream cheese, softened</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Arugula for garnish</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">To caramelize the onions, melt the butter in a saute pan while you thinly slice the onions. Saut<span style="background-color: #fdfefa; color: #333333; font-family: "georgia" , serif;">é</span> on very low heat, stirring often and adding a little water as necessary (about 45 mins). Reserve.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br />Meanwhile, remove the stems from the Shiitake and tough bits from the base of the Oyster mushrooms. Slice the mushrooms and melt the 4 T butter. Saut<span style="background-color: #fdfefa; color: #333333; font-family: "georgia" , serif;">é</span> mushrooms over a medium high heat until excess liquid has evaporated, then lower the heat. Saut<span style="background-color: #fdfefa; color: #333333; font-family: "georgia" , serif;">é</span> mushrooms until just golden around the edges. Add reserved onions and cream cheese. Stir to combine, adding a bit of water, if necessary to make a creamy mixture. Stir in Gorgonzola.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Bake the shells according to package directions. Cool slightly on a rack and then spoon the filling into the shells, top with arugula and serve. </span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">3rd Place: Lion's Mane Puff Pastries</span></td></tr>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Damien Logan from Middletown, Ohio is the <b>3rd Place</b> winner with his Lion’s Mane creation. We don't see a lot of recipe development with Lion’s Mane, so we were thrilled that this was a winner!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Damien was a young kid when his Dad first took him morel hunting. He doesn’t remember eating any mushrooms but must have had fun because his interest in mushrooms has definitely grown. “When I was old enough to participate in scouting, I found myself heavily focused in wilderness survival skills and studied wild edibles. I got pretty good with several local mushrooms, puffball being my favorite.” As an adult, Damien has hiked the entire Appalachian trail in under 6 months which utilized his outdoorsmanship and powers of observation in the natural world. The renewed interest in such things led to a study in permaculture and the integration of systems when working with home gardens. “I’ve come to a point in life where I expect to own a home within a year and will begin applying what I know to the property. Among these things is growing mushrooms within the garden as part of a woven system.”</span><br />
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<span style="color: #b45f06; font-family: "georgia" , "times new roman" , serif; font-size: large;">Lion’s Mane Puff Pastries</span><span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients:</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 T butter or olive oil</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 c chopped Lion’s Mane mushrooms</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/3 c finely chopped onion</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 8-oz package cream cheese, softened</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 c grated Parmesan cheese</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 T finely chopped chives</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1/4 tsp smoked paprika</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 large egg</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">1 (17.3-oz) package frozen puff pastry sheets</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">2 tsp freshly ground pepper</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method:</b> </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Melt the butter or oil in a saut<span style="background-color: #fdfefa; color: #333333; font-family: "georgia" , serif;">é</span> pan and add the onion and chopped Lion’s Mane, stirring until soft. Cook long enough to release some moisture from the mushrooms and to add a little color to the onion. Allow to cool to room temp, then refrigerate half an hour.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Beat the cream cheese in a mixer at a medium speed until smooth. Stir in mushrooms and onion mixture until combined. Add the Parmesan, chives, and paprika. Mix completely and cover. Chill 1 hour minimum, up to 24 hours.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Bring the pastry out of the freezer to thaw and preheat oven to 400° F. In a small bowl, whisk 1 T of water into the egg and set aside. Lightly flour your counter top, then roll the thawed puff pastry sheet into a </span><span style="font-family: "georgia" , "times new roman" , serif;">6 x 10 inch</span><span style="font-family: "georgia" , "times new roman" , serif;"> rectangle, roughly and cut in half lengthwise. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Spread half of the cream cheese and mushroom mixture into the center of each rectangle, brushing edges with the egg mixture. Fold each pastry half lengthwise over the filling. Pinch the edges to seal them, then cut each pastry into 10 pieces, and place on a parchment paper lined baking sheet.Repeat process with remaining puff pastry sheet. (Optional: Freeze prepared but uncooked tarts on a baking sheet for an hour until firm, then transfer into zip-top freezer bags and store frozen for up to a month.) Brush the remaining egg mixture over the tops of each pastry piece. Sprinkle with pepper and bake on parchment lined baking sheet at 400° F until golden. Serve hot.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Special thanks to Janice Thomas and her panelists in making and sampling our contest submissions. If you are ever in the Door County, Wisconsin area, check out her calendar of fun, instructional, and of course, DELICIOUS classes at <a href="http://www.savoryspoon.com/">www.Savoryspoon.com</a></span><br />
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com4tag:blogger.com,1999:blog-13494859305886185.post-42374419582415227022016-12-16T10:02:00.000-08:002016-12-16T10:02:03.686-08:00Shiitake Butter<div class="MsoNormal" style="background: #FDFEFA;">
<span style="color: #783f04; font-family: "georgia" , "serif"; font-size: 24.0pt;">Shiitake Butter</span><span style="color: #333333; font-family: "times" , "serif"; font-size: 9.0pt;"><br />
</span><span style="color: #333333; font-family: "georgia" , "serif"; font-size: 9.0pt;"><br />
</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: "georgia" , serif;">1 lb. Shiitake mushrooms,
stems removed<br />
2 T butter<br />
1 small onion<br />
1 tsp salt<br />
1 tsp sugar<br />
1 T soy sauce<br />About 1.5 lbs. of salted butter, softened<br />
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1.) Tear up a pound of stemmed Shiitake. You’ll be cooking these down and pureeing,
so large pieces are okay.<br />
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2.) With medium heat, melt 2 T butter in a medium skillet and add 1 small
chopped onion. Sauté until soft. <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: "georgia" , serif;">3.) Add mushroom pieces, stir around a bit and
cover. Every few minutes, check the pan and stir things around, keep
the heat warm enough to cook the mushrooms but try to avoid browning the
onions. <o:p></o:p></span></div>
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<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #333333; font-family: "georgia" , serif;">4.) Once the mushrooms start to cook down and
you see a liquid at the bottom of the pan (about 5-10 minutes) add the salt and
sugar. Reduce the heat and keep stirring things around every few minutes until
the cloudy liquid at the bottom of the pan starts to become clear. Remove the
lid and add soy sauce and cook a few minutes more, then shut off the heat.<br />
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5.) </span><span style="color: #333333; font-family: georgia, serif;">COOL the mixture (duxelles) until it reaches room temperature. Stir things around in the pan as it sits to aid in even cooling. Once the mushrooms are only slightly warm to the touch, puree in a food processor until the mixture is a paste.</span><span style="color: #333333; font-family: georgia, serif;"><br />6.) HERE is the secret to making an excellent Shiitake butter: make sure
everything, especially the ingredients and mixing bowl, is at room temperature
for this final blending of mushroom puree and butter!</span><br />
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What is “room temperature” butter you may ask? If the Sami people of the far
north have hundreds of words for snow, the pastry chef ought have the same
amount of words for butter, but the best description might be “medium soft.”
Ready a mixer with a whip attachment if you have it; otherwise regular beaters
will do.<br />
<br />
Measure out your puree and ready an equal amount of medium soft butter. The
puree volume can vary depending on the raw mushrooms moisture content, but it
should be around 3 cups.<br />
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Whip or beat the butter until fluffy, then stir in the puree. Finally, whip it until the butter and mushrooms are well blended. This is the secret to making a
consistent, well-blended butter. If components are too warm, you’ll end up with
soup; if they're too cool, you’ll end up with chunky butter.<br />
<br />
This recipe makes about 3 lbs. of Shiitake Butter. Transfer to individual deli containers
or jars for gifting, or wrap in freezer paper. This recipe can be doubled by using a standard 4 ½ qt. mixing bowl.<br />
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Team F&FPhttp://www.blogger.com/profile/02801887778345311063noreply@blogger.com2