'Shroom boat
Posted: Sun Apr 19, 2020 7:15 pm
http://forums.chiffandfipple.com/
http://forums.chiffandfipple.com/viewtopic.php?f=10&t=110384
It's news to me, TBH. But I guess I'm not surprised, either. I don't know if there's such a thing as an ideal climate for shiitake production, but when I was in Akita, which has a climate somewhat analogous to Minnesota's (putting aside the rainy season, the typhoon season, and some really big bugs), it wasn't unusual to come across shiitake log sites during hikes through the satoyama, an economic zone of managed mountain woodland marked by little hamlets. If large-scale shiitake farming exists, these setups would be called modest at best; they suggested cottage industry. The first time I saw a shiitake nursery (don't know what else to call 'em) I was fascinated because each log sported a lot of impressive-looking mushrooms, it was clearly someone's doing, and the setups were just sitting out all alone in the forest shade, no fences or signs or anything. You could have walked right up and picked some, but I had no wish to play the Ugly American. There's a good amount of wooded area in MN as well, so if you can easily cultivate a choice and sought-after mushroom here and profit from it, why not? Plus with log cultivation, not to mention it being out in the open, the overhead is as minimal as you could ask for. Being eco-friendly seals it.an seanduine wrote:Nano, I hope you know you are in an area with many people growing shii-take in the traditional Asian log-culture method.
I've purchased from that website many times.an seanduine wrote:I am certain Katy has a more than passing familiarity with the writings of my buddy Paul Stamets, whom I have nick-named ´St. Paul of the Mushrooms´, the owner of Fungi Perfecti. Paul led me down the ´garden path´ to becoming a part-time shii-take grower, provisioner to the kind of restaurants I can´t afford to eat in. . .
I was going to give this a try, but checking the website, it's all out of stock.Wanderer wrote:When I first bought the house I live in now, I bought their myco-grow product to help my lawn come in, and I must say it worked pretty well.
I bought one of those inoculated sawdust things many years ago. I followed the instructions meticulously for many months with no results. Then I tossed it into the yard and a month or so later it began growing shrooms. I guess I just needed to neglect it more.Wanderer wrote:I've purchased from that website many times.an seanduine wrote:I am certain Katy has a more than passing familiarity with the writings of my buddy Paul Stamets, whom I have nick-named ´St. Paul of the Mushrooms´, the owner of Fungi Perfecti. Paul led me down the ´garden path´ to becoming a part-time shii-take grower, provisioner to the kind of restaurants I can´t afford to eat in. . .
When I first bought the house I live in now, I bought their myco-grow product to help my lawn come in, and I must say it worked pretty well.
We rationalize staying where we do with an old Norwegian saying: There is no bad weather - only bad clothing.an seanduine wrote:... the winters. . .brr.
When it comes to these things, I can't help but look them up. The Japanese use the Chinese-derived name "donko". "Fragrant" is probably a common epithet, because dong ku, donggu, and donko all use the same kanji (冬菇) which directly translates as "winter mushroom". That would seem to fit with Akita (and MN, no doubt). It's been almost thirty years, so memory's a bit hazy on detail, but it's highly probable that that's what I saw being cultivated; I vaguely recall an impression similar to the pic below.an seanduine wrote:...´the fragrant mushroom´, Dong Ku ...
Now there's a good word.an seanduine wrote:... ricks of logs ...
When you're immorel, that's always a good course of action.chas wrote:... I need to start looking for morels.
A couple of times we've had a good crop of puffballs behind the house, but I've never taken to the flavour of them. We tried frying up one, and since them have let them be.Nanohedron wrote:But on a serious note, I never took to the flavor of morels, myself.
I've never tried puffballs, but have always been curious. How would you characterize them?Tunborough wrote:A couple of times we've had a good crop of puffballs behind the house, but I've never taken to the flavour of them. We tried frying up one, and since them have let them be.Nanohedron wrote:But on a serious note, I never took to the flavor of morels, myself.
Tough question. It was years ago. As I recall, the taste was not objectionable in moderation, but when one slice is the size of a dinner plate, it's more than you want to swallow. Maybe in smaller quantities with the right sauce ...Nanohedron wrote:I've never tried puffballs, but have always been curious. How would you characterize them?