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Mushroom log soaking station
We finished up the new
oyster mushroom logs
today and carefully moved the old logs to the new station. This time
we're using two rows of metal pipe to keep the logs off the ground,
which helps to keep out unwanted fungus that's not as edible.
Credit goes to Chest
of Books.com for the
lovely image next to our picture.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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Yeah, once we lined them up, I was suddenly amazed at the number! We've been adding more logs for three years now, so some of the oldest ones may be past their prime. We started with masses of shiitakes, but last year experimented with a few oysters and discovered we liked them better (and they are easier to propagate.) So we had to get more oyster mushroom spawn to match up with all of our shiitake logs.
Of course, the real reason we have so many logs is because Mark really likes mushrooms. Whenever I come to him with our mushroom spawn order penciled in, he multiplies everything by three and gives it back to me.