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Mushrooms #9: Shitake mushrooms for dinner tonight

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Blog entry by Radicalfarmergal posted 330 days ago 681 reads 0 times favorited 9 comments Add to Favorites Watch
« Part 8: First Shitake Mushroom Part 9 of Mushrooms series no next part

This morning I went out to check my inoculated logs and was pleased to see a fresh bloom of Shitake mushrooms. Here is my harvest:

It is difficult to tell the size from the photos but the largest ones are almost three inches across. The smaller ones were wedged between two logs that had been relocated when the large willow branch fell on them last winter. I separated the logs to give them more room so next time the mushrooms won’t have to compete for space.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout



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Radicalfarmergal

4296 posts in 1859 days
hardiness zone 5b

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9 comments so far

View quicksilver's profile

quicksilver

29 posts in 484 days
hardiness zone 7

posted 330 days ago

Nice
Not sure I could do this in a high desert climate.

-- Quicksilver

View Jimthecarver's profile

Jimthecarver

111 posts in 1121 days
hardiness zone 8b

posted 330 days ago

I was thinking the same thing. We get very dry here.
They look delicious.

-- JTC

View MsDebbieP's profile

MsDebbieP

14682 posts in 2597 days
hardiness zone 5b

posted 329 days ago

very impressive!!!

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

View justjoel's profile

justjoel

1062 posts in 1977 days
hardiness zone 7a

posted 329 days ago

Wow – beautiful!

-- "We are stardust. We are golden. And we've got to get ourselves back to the garden." Joni Mitchell

View Radicalfarmergal's profile

Radicalfarmergal

4296 posts in 1859 days
hardiness zone 5b

posted 329 days ago

Thank you all for your comments. The mushrooms were delicious! When I sliced them, I was amazed how moist and tender they were. The insides were a bright white.

I decided the mushrooms would be perfect on pizza so I ground wheat, made dough, opened a jar of my 2013 tomato-pizza sauce, sliced up onions and garlic grown in our garden and created a primarily-local feast.

QS and JTC, in a desert climate you would have to artificially create an optimal environment using irrigation and a tarp to shade and hold the moisture in the logs in order to grow Shitake mushrooms. I think you could do it with effort and care, but what I like about growing mushrooms here is that it is very easy. I inoculated the logs and then just waited for the harvest. There is no annual tilling, planting, watering or weeding. I completely rely on nature to create fruiting conditions. It is as if I have created a wild-foraging opportunity on my own land.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View justjoel's profile

justjoel

1062 posts in 1977 days
hardiness zone 7a

posted 329 days ago

That looks GREAT! Puts the left-over Papa Murphy’s pizza I’m eating for lunch right now to shame.

-- "We are stardust. We are golden. And we've got to get ourselves back to the garden." Joni Mitchell

View MsDebbieP's profile

MsDebbieP

14682 posts in 2597 days
hardiness zone 5b

posted 328 days ago

looks delicious. You must be so proud of your home-grown, home-made meals.

Do you grind ALL of your flour?

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

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Radicalfarmergal

4296 posts in 1859 days
hardiness zone 5b

posted 328 days ago

Thank you, Joel and Debbie. Pizza night is a favorite dinner for the entire family. I do feel very happy and satisfied when I can make a meal entirely or primarily from things I have grown myself.

The grains (or grain-like crops) I have experimented with growing myself are buckwheat, oats, barley, amaranth, flax, quinoa and corn. The only crops that have been successful enough to really harvest are the corn and amaranth. I don’t grind all of our grains yet, just the wheat. As soon as our dent corn is dry, I will also grind our own corn meal. I also use other flours, such as buckwheat, oat, potato and semolina wheat that I just buy as flour.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

View MsDebbieP's profile

MsDebbieP

14682 posts in 2597 days
hardiness zone 5b

posted 323 days ago

very impressive

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

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