May 23, 2008 at 11:30 pm #243371
I’m just about to harvest another load of King Oysters. They’re reminiscent of Abalone and Calamari in texture, and fried in butter, olive oil and garlic-well they’re delicious.:D
I grew mine on grains last year, but when we moved (camping for 5 months), I transferred it to some shredded paper in a ziplock bag, where it lived happily untill I was ready to grow it again. So I sprinkled some of the paper spawn onto some sterillized (in a Pressure cooker) Wild Bird Seed in a glass jar. Two weeks later I transferred the WBS spawn onto a mixture of substrates. The best combo so far has been a mix of coconut coir (about 6 parts), Wheat Bran (about 1 part), and some left over Brown rice from dinner (about 3 parts). It took about a month in the cold Canberra weather to fruit, but I don’t use any climate controls.
If you’ve thought about growing mushrooms, and done some research but been turned off by all the ‘necessary’ equipment and procedures, time to think again:geek:.
Growing gourmet mushrooms is no harder than brewing beer or wine. Sure, there are some techniques to learn, but if you follow a few basic principles, you’re sure to succeed if you have a go.
I’m talking about growing mushrooms at home, for a hobby, not commercial production.
I currently sort my compost into 3 lots, because I don’t have chooks ATM. One lot for the worms, one for the compost bin, and one with left overs like porridge, rice, pasta etc. for growing mushrooms on. Lawn clippings and shredded wood prunings are also fed to the mushrooms. Once the mushrooms are finished, the worms and the compost bin get the spent mushroom substrate-again because I don’t have chooks (or a pig) yet.
Here’s (hopefully) my first pics!May 23, 2008 at 11:38 pm #344797
:p Sorry folks, I just can’t post photos yet. I’ve spent hours resizing etc. but to no avail.May 23, 2008 at 11:44 pm #344798MargoMember
oooh I so want to try this!!!!!!!!!!May 23, 2008 at 11:48 pm #344799
another tryMay 23, 2008 at 11:49 pm #344800jaymesMember
yay!!May 23, 2008 at 11:51 pm #344801
Yay, I did it!
Sorry about the quality, but those are shiitake mushrooms growing on eucy sawdust and spent brewery grains.May 24, 2008 at 12:35 am #344802
Here are some little KingsMay 24, 2008 at 12:41 am #344803
Here are some little KingsMay 24, 2008 at 1:27 am #344804creekerMember
I really want to try this…. a tutorial would be great … ????May 24, 2008 at 10:42 pm #344805
Yes, good idea creeker. I’m really inspired to teach people, but I look after my 2 children, so it’s a bit tricky ATM to travel around the country giving demos. In a few years perhaps. I just love this country, and want to share it with my children-beaches, mountains, forests and deserts….and I’m still looking for a place to settle.
Anyhow, with the internet I can reach people anywhere, and I can send spawn bags in the post.May 24, 2008 at 11:14 pm #344806Comfortable HippyMember
They look great worowa, like you say I put mushroom growing on the backbruner because of the compost and spawn preparation.
Yesterday morning we had our own eggs, parsley, tomatoes with bread from the local woodfired bakery and bacon from the local butchers own smoke house. Was wonderful i would love to add our own mushies to this meal.
Like creeker I would love if you took to time to detail what you do in the tutorial section.May 25, 2008 at 2:45 am #344807kiwimamaMember
worowa this is great! Where did you get your spawn from?
🙂May 25, 2008 at 4:16 am #344808TullymoorMember
Worowa, these look fantastic, I love mushrooms.:clap:
Do you think I can grow them up here in the Territory? Long, hot summers. Short, cold winters.May 25, 2008 at 4:44 am #344809Kookaburra DreamingMember
I am so interested in a tutorial worowa (when time permits).:tup:
Your mushies look really healthy. Congratulations on the photos too!
I.May 25, 2008 at 6:16 am #344810
I make my own spawn. That’s the tricky bit, where a lab and some knowledge are needed. Once the spawn is growing it’s easy to transfer and keep it going.
Plenty of good mushies to grow in the NT Tully, including Oysters, Reishi, Paddy Straw, Shiitake….hundreds of others I’m not familiar with.
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