Yes, yes, I know I harvested this one early. What can I say, I got excited. This is the first shitake that has fruited on the logs I inoculated last December. I’ve had plenty of fruitings on pre-inoculated logs, but not on logs I inoculated myself. First, that’s a really quick fruiting, so things seem to be going well. I was a bit concerned, as there have been some false turkey tail ( or some kind of shelf mushroom anyway) growing on my new logs, and I was worried they would take over the whole logs before the shitake had established. But it looks like I was worried for nothing, because the shitakes are kicking butt and taking names. Excellent!
Today was a good day. The harvest is starting to come in. We’ve been able to harvest a couple of cucumbers and peppers here and there, and some rhubarb throughout the Spring and Summer. But the pace is picking up. Tonight we harvested our white and yellow onions, and a good number of cucumbers and zucchini. In the next few days we’ll have to harvest rhubarb, green beans, green peppers, cherry tomatoes, more cucumbers and zucchini, more blueberries, and some of our late-bearing blackberries. Yesterday we harvested about 25 lbs of food in all, and we have probably another 35-40 lbs to bring in over the course of the next week. So, we’ll need to get busy canning, blanching, freezing,
Today we’ll walk through the process of inoculating oak logs with Shitake mushroom logs. Using this method you can grow mushrooms for your own use, for sharing with friends and family, or for selling to CSA, farmers’ markets, or to restaurant customers. With just $30 of commercial spawn and a few inexpensive tools, you can be harvesting your own mushrooms in just a few short months.
While the girls are off visiting family, I’m getting some work done. Yesterday I changed the thermostat and bypass hose on the truck, did the yard work, weeded the garden, and maybe most importantly, got the first real harvest (aside from an earlier bean pick) from the garden. Not too shabby for a day’s work.
Just a shot of some of today’s harvest. Tomatoes, peppers, broccoli, carrots, cucumbers, and lots, and lots of beans. There was more than this, but my lens is only so wide. Anyway, check back late this weekend for one (or more) new video(s).