I’m planning some more courses…SE NSW is on the books, just have to sort venues and dates.
Planning some for Tassie in May, then another road trip in Winter. Where are you based?
We also offer correspondence courses, basically the same deal, you get a bunch of supplies, instructions, cultures of 6 gourmet mushroom varieties to start you growing, plus on-going support, and lifetime discounts on all our products.
Check out the testimonials on my website. I’ve just run 3 more courses, all the feedback is overwhelmingly positive, I’ll add them when I get back to Tassie.
I taught the Milkwood Mushroom Cultivation courses for a few years.
I no longer work with them.
I continue to run cheaper, more generous courses-check out my website http://forestfungi.com.au/
Some glazes have lead, which is leached out by acid. Quite a few stories around about lead poisoning from Kombucha in glazed vessels. Bendigo pottery make good vessels that don’t have lead glazes.
Not as fast as blue or white oysters.
I make wheat grain spawn, then use that on sawdust/rice hulls/bran.
Yes, I grow them. They can turn from pink to white.
Preferably in Oz. And I didn’t mention within an hour of the coast.
Yes, been a while. When the site changed a while ago, I got a bit lost, and had a bit of a break from the web-very slow connection.
As for Canberra…well we’re still planning our escape. There’s only so much I can do in a suburban rental!
Keen to find a nice block and turn into a Mycopermaculture Research Centre. Preferably somewhere…[Read more]
That’s great Tiddlypom! Congratulations.
The dried up substrate is probably fine, I would either soak it in water for 24 hours, or bury them in pots of coir and sand, water well, and wait. I usually get a few more flushes that way. King Oysters seem to handle contamination easily, once they’re established. And you can try using them as…[Read more]
The Shiitake were out of the bags, that’s normal once they’re colonized.
The disused tank sounds perfect! Just clean it well.
The street name is shimeji in Australia. It’s running fast ATM, so I would make some more substrate, so you can bury blocks in your brassica beds.
The bags are fine in microwave and vacola. I get them from the…[Read more]
Yep, congratulations, those little babies are King Oysters:clap:
Over the next few days, one mushroom should explode in size.
They often start developing at the sides and bottom. Most will be little, but the ones we want turn into giants.
From a small amount of substrate, like in those tubs, you can still get a good little harvest. The great…[Read more]
Margo-the yellow liquid is a natural exudate made by the mycelium, nothing to worry about. Sometimes they still fruit, other times I use them in the garden-just bury them so the top is covered by a few cms of soil or mulch.
Tiddlypom-they look fine. Put one in the fridge, but cover it first. It looks like the fruits are starting to form-pinning…[Read more]
Once your substrate is fully colonized, you can take the lid off. If little flies might be a problem, you can put a bit of cheesecloth or other breathable fabric over the opening, or put them in a little fly-proof enclosure. The flies don’t seem to venture past our kitchen, so mine are just open, in a spare bedroom.
The extra air exchange helps…[Read more]
Just about to post your free bags of spawn! Thanks for your patience:hug:
It’s actually Hypsyzigus ulmarius, much nicer than Pleurotus ostreatus, and useful in the garden.:tup:
We had some King Oysters for dinner last night, from the same batch I sent out. And I’ve got some in big bags, about 15cm long and 4cm thick so far!!
Unfortunately I’ve…[Read more]
Thanks Scarecrow-that’s a great wattle link.
Don’t think mullberries are native-but I know chooks love them.
Did you grow saltbush from seed?
They look great Margo!
Looks good TP:tup:-the Gypsum isn’t essential, but it does provide calcium and sulfur, which leads to healthier mycelium and bigger fruit.
Gypsum also helps the grains come apart more easily, when you shake/crumble the container before spawning.
You can start taking the lids off anytime, but the lid helps keep the mycelium moist, and flies out.…[Read more]
G’day Herbman, I might venture out. My community garden plot is just over the road from the farmers market.
As for pubs-The Wig & Pen brew their own beers-from chilli chocolate stout, to elderberry ale, they’ve got some winners.
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