Send me a message: familyfungimush@gmail.com I'll make a spawn bag for you and we can do some trades! Spawn (mycelium) would be easier to work with than spores.
As a son of a chef and a permaculture enthusiast I really appreciate all aspects of this video and think this kind of all encompassing type of video should be extended to other realms of plant life
We inoculated this spring with spawn from North Spore, and got one flush of the wine caps in the front yard .. They caught me by surprise, and had already gone brown by the time I found them ... well, that just means even more mushrooms next season!
"Go to bed little mushroom. :) Cap and all!" LOL These videos are so enjoyable to watch! Thank you so much for spreading the wisdom you've accumulated through the years. Cheers from New Brunswick, Canada, - Dom
Thank you for that video. I so enjoyed watching Sasha cook. I would love to see more of her cooking and what kind of diet you guys eat. I love how you guys have such a wonderfully wise way of doing things. You inspire me ❤
I recently rediscovered the fabulous "bathtub garden giant" video you and Sasha did back in 2014 and was so happy to already have a bag of spawn already in the fridge. Thanks to your expert scientific tutorial, I now have a bin that is turning white! Thanks for everything over the years!
I had several of those cast iron skillets ! Used them for steak, fish fillets, sausage and fried egg platters. "Lost" a few when kids moved out. Then "kids" started arguing about who borrowed who's skillet. Lucked out and found several more at a thrift store. Just gave another one to a grandson. He almost cried ! ! Love those skillets ! Think they are restaurant ware.
I bought a place that had stacks of scrap marble. I made a stepping stone path with various shapes and colors. I plan on getting sawdust from a cabinet shop, sweeping it around the stones, and innoculating with Winecaps. Looking forward to spreading them through my wooded lot. I cast morel spore around some rotting oak limbs last fall and covered the spore with leaf litter. We'll see what next Spring brings. I enjoyed the video😊.
We try to set aside at least 400-500 heads in the fall for our winter enjoyment. We share a good number with loved ones but a LOT get eaten by the two of us :)
OMG now I'm sooo hungry! So enjoy your humorous explanations ("very technical and precise propagation" lol) and then see the plant used to make yummy stuff. So glad Sasha is more comfortable in front of the camera and we get to see her more. Would love to know more about the wine and any tinctures she makes.
Awesome! Thanks for info & the links. Definitely want to get into growing mushrooms. Also I love how you thank the plants, animals and fungi! You and Sasha seem like two great human beings. We really appreciate your channel & videos.
My Bil and sister were avid mushroom hunters in Germany. Your video brought back memories of being with them. Then watching Sasha turn them into delicious food was another deja vue moment. They were both excellent cooks, and we went wild ith chanterelles and morelles and others I never knew the names of. And everyone should take extra care before eating what they find. In France, where mushroom hunting is even more of a family thing, the pharmacists are trained as part of their job to identify the safe ones. They stay open especially on Sundays in season. Thanks for sharing.
No taste test?? Man that looked sooo good!! Haha I've always dreamed of doing exactly this.. Mushrooms are a wonderful being, they are perfect to complete the cycle of a healthy farm. Anything you or your chickens don't eat, they will gladly turn into food.
After the "monsoons" of the past three weeks, my winecaps are fruiting like mad! Delicious, and so plentiful! I looked back at this video to figure out if the bases are used for propagating. Many thanks, as always!
@@edibleacres I'm giving them away to everyone I know, dehydrating every day, made a vat of mushroom-barley soup, and burying the fat bases with mycelial drippings in other places with wood chips. My kitchen is purplish with spores! Waiting for new of offspring from your house!
my main garden is buried under 3 inches of straw and 3 inches of woodchips and i spread wine caps in it. definitely a good way to have no weeds and get more food from the same space.
Love you guys so much! Been flirting with the idea of foraging - almost 50 acres here. This was just the video for me tonight as I begin to strategize my foray into the wild edible . . . xoxo
Well hello Theresa :) Wine Cap mushrooms are so so great because you can inoculate chips right where you are! Makes the foraging trips quite the short commute :)
Mushrooms definitely go with a ton of parsley!!! And if you're into medieval recipes, look up the 4 thieves vinegar. It's vinegar infused with garlic, thyme, sage and oregano, if memory serves. Although, I'd add a bit of rosemary, too (or, the memory doesn't serve and rosemary is already in the recipe...)
i've recently been reading "hildegard's healing plants" so am delighted to see her parsley wine make an appearance! thanks muchly 4 delightful and informative videos over the years, appreciate y'all :)
Liked this video so much, I came back and watched it again! We’ve got a gigantic pile of rotted sawdust that we inherited when we purchased our house, and I’ve never really known how to best utilize it in our gardens. I think I’ll see if some mushroom friends would like to live in it. Thanks for all of that info! Loved the cooking suggestions from Sasha, and would greatly enjoy a sourdough recipe video from her!
Long time fan and just have to chime in to say thank you!! We just spotted our first of these after inoculating our garden. Came up right in the nettles... So happy to learn your take on them. Yes please to a bread demo!!
Thank you for introducing us to these beings and continuing to share about them! They're amazing for eating and soil building! After being inspired by your videos, we introduced them last year and are finding them everywhere now. Which is extra impressive that they continued to spread in spite of the dry summer. And being dug by creatures many, many times. Do y'all ever dry or otherwise preserve them? If so, I would love to hear about that. It seems quite possible they may eventually produce more than we can eat. Which would be a wonderful "problem" to have.
Love the "I might have cooked with it... and "Really?' - I "planted" wine cap spore from a place in ME called Northspore.... hoping for good results in the coming years!
I started out with a block from field and forest cultured a piece of the biggest one that grew to a Petri dish then dropped a piece from petri in some liquid culture. Now I grow a new blocks every year. Pounds and pounds of wine caps…..
Like the wine caps just because they are easy to grow and ID. Unless we find them young don't eat them because of the black spores. Maybe OK for black bean soup. Trying broadcasting epsom salt around where they grow for slugs. just trying it. Used to growing them in new chips for less competition but looks like they need to be in an older chip mix. you have a lot of good ideas. seems like much of the old garden ways are lost. Also believe in UV exposure to all my mushrooms for the vit D. THANKS
Gorgeous mushrooms! 😍 I tried planting some inoculated winecap “plugs” this spring in several spots of my young food forest, but we had a super dry spring AND summer, so no sign of any mushrooms yet and I wonder if I need to start again...❤️🍄🤞
Keep an eye out, they sometimes take a year to get established. One trick I use is to transplant seedlings where I know I've also put wine cap, so that there is a good reason to water that patch, and the shade of the mustard, or tomato, or whoever can help protect the wine caps.
@@theallotmentkitchengarden3694 I just read an article by a person who grows their winecaps right in their strawberry beds. Both of them like the mulch and as Sean said above, you won't forget to keep them watered. Seems like putting winecaps under fruit trees is very popular as well, for the same reasons. I've also read that the winecaps may not have the same color if they get a lot of sun but they'll still grow well and be just as tasty. We just ordered some plugs for some other mushrooms and spawn for winecaps so I'm all excited about it lol.
Just had a couple winecaps pop up, from the mushroom bed I set up in late April. I was pretty surprised considering it's mid-July and we've been in a drought here in the Toronto area. But to be honest, it's been fairly cool, with highs mostly around 70-75F so far this summer.
Hmmmm YUMMY !!!! It's ok Sasha....thats my way of cooking...what ever is around...toss it in....always works for me......ok Sean think I've got it....the ones i text u about sprouted and looked like urs that had been there to long......the ones sprouting are definitely wine cap mushrooms. Whenever I am in the small local grocery store I always pass by their (out of date) bread rack......luv pumpernickel and the !!!!! Out of date bread is popular at my house...lots of things to do with it !!!!!😊
Thanks for the great video. Mushroom are the last thing to complete our homestead here in East TN. I have a couple questions; are there any tree types that cannot be used for the mulch, like Black Walnut perhaps? My neighbor has a sawmill with a lot of great organic wood chip mulch, which would include Black Walnut. Also, can Wine Cap mushrooms be grown under White Pine trees or is that soil area too acidic. We have our compost piles in that location. Thanks again.
Do you know when it is too late to grow mushrooms outdoors in your garden? I am not talking about harvesting right away, but just to let the mycelium live till next season.
Jens Landmand, you want to innoculate your beds for wine caps in either the fall or spring. Prior to it getting the heat of summer and the freezing temps of winter to give the mycillium a good head start to 'run' in your garden beds/walkways.
@@lourdesdoty7765 Cheers. I planted them two weeks ago. As long as the mycelium survives I will be happy. I hope that they one day next year will pop up somewhere :)
If I understand the question I believe cutting that one branch would encourage the energy to move to the other remaining branches. You are describing more of a pruning cut than a stimulating pollard which is to cut back pretty hard all the branches.
Our winecaps started flushing this fall after spring inoculation. Slugs aren't a problem on ours, but the Chipmunks! Oh boy!. Also, there's some sort of very tiny insect that gets into the gills of our shiitake and also some of our winecaps. We got a vegetable brush for cleaning off our 'shrooms. I've noticed that when the winecaps get wet they get slimy :( In the spring I inoculated three locations and so far this fall two of the three have produced, and a fourth spot where I did not inoculate - has produced multiple mushrooms.
There are definitely lots of other friends interested in the wine caps, but luckily they tend to make enough of themselves to work it all out in the end.
Haha I have the same omelet and pan I got it at a goodwill also! My friend told me I'd regret it if I didn't nab it and 6 years later he was right, that thing rocks.
Great video! What do you do about the little flies and the larvae on/in the mushrooms. I'm trying to think of it as extra protein but it kind of grosses me out too.
Not sure... I'm guessing if you get to them on the later side of things they tend to have more flies on them, maybe keep an eye out for earlier mushrooms?
Will Stropharia grow on leaf mulch also? I can get some woodchips but no straws (at least pesticide safe ones) around here. I plan to mix woodchips with leaf mulch..
I'd love to see a sourdough video. Also curious about the jam at the very end--what part of the bee balm (flower or leaves/ leaf tea) did you use and about how much/ how big was the batch? It sounds like an awesome flavor combo and I hope I remember it for next year.
Sasha folds in so many amazing flavors into her preserves. We're looking forward to sharing more content with her ideas and experiences. The sourdough videos are on the to-do list for sure. I believe she uses both flower and leaf of bee balm. Monarda Didyma specifically.
I've never tried eating Wine cap's but I have had Porcini (cepes) and they are incredibly delicious. Not sure how to grow them or even if it's possible in the North American eastern woodlands, but if it is they'd be worth it.
@@edibleacres ah! Thanks! I don't have sawdust or hay, I have been using woodchips. Plus they have devoured quite a lot of the woodchips already, so they definitely touch soil. I'll have to add more straw/leaves and see if adding more mulch, of a different kind will help. Thanks!
I can't speak to that... Conventional mushrooms quite likely have nasty stuff on them, garden grown mushrooms like what are shown here can easily just have a towel wipe off any bits and you are good to go to cook them. Most all mushrooms are better cooked..
This might be a long shot but would anyone want to trade winecap spores for some heirloom seed?
I pinned it here so you have a better chance of making that connection, hope it helps :)
@@edibleacres much thanks sir!
Send me a message: familyfungimush@gmail.com
I'll make a spawn bag for you and we can do some trades! Spawn (mycelium) would be easier to work with than spores.
Did you ever get any? I ordered sawdust spawn from North Spore
Pp
Came for the mushrooms, stayed for the unintentional ASMR, made my morning WAY better!
Awesome video
Sasha, all videos on cooking are greatly appreciated!
As a son of a chef and a permaculture enthusiast I really appreciate all aspects of this video and think this kind of all encompassing type of video should be extended to other realms of plant life
Thanks for the kind words here.
@@edibleacres Odin tells me he's grateful for your caring attitude to the mycelium🇳🇴🐲✝️
I especially love your respect for the fungi by spreading it around other beds and garden spaces. Thank you!
....I went to your site to see if you sell rooted elderberry plants. Sold out!! I'll save your info and try another time.
I love Sasha's style of kitchen witchery :)
Wow I never realized mushroom propagation was so easy! Thanks for sharing!
love this video. I also talk to my plants!
Smell of mushroom compost is the best smell in the world for me: grounding, calming, and reassuring. Thank you for sharing knowledge.
When I see dirt beneath someone else’s nails, my first thought is “kindred spirit!” 😊
They don't get clean until late November most years :)
We inoculated this spring with spawn from North Spore, and got one flush of the wine caps in the front yard .. They caught me by surprise, and had already gone brown by the time I found them ... well, that just means even more mushrooms next season!
"Go to bed little mushroom. :) Cap and all!" LOL
These videos are so enjoyable to watch! Thank you so much for spreading the wisdom you've accumulated through the years.
Cheers from New Brunswick, Canada,
- Dom
Please make a video on Sasha’s bread recipe!
Yes please!
Thank you for that video. I so enjoyed watching Sasha cook. I would love to see more of her cooking and what kind of diet you guys eat. I love how you guys have such a wonderfully wise way of doing things. You inspire me ❤
We're hoping to get a lot more videos with Sasha front and center as time goes on :)
EdibleAcres That would be wonderful :-) thanks for the reply 💕
I recently rediscovered the fabulous "bathtub garden giant" video you and Sasha did back in 2014 and was so happy to already have a bag of spawn already in the fridge. Thanks to your expert scientific tutorial, I now have a bin that is turning white! Thanks for everything over the years!
Very happy to share our very high level scientific procedures with nice folks like you Jim :). ha!
I had several of those cast iron skillets ! Used them for steak, fish fillets, sausage and fried egg platters. "Lost" a few when kids moved out. Then "kids" started arguing about who borrowed who's skillet. Lucked out and found several more at a thrift store. Just gave another one to a grandson. He almost cried ! ! Love those skillets ! Think they are restaurant ware.
I bought a place that had stacks of scrap marble. I made a stepping stone path with various shapes and colors. I plan on getting sawdust from a cabinet shop, sweeping it around the stones, and innoculating with Winecaps. Looking forward to spreading them through my wooded lot.
I cast morel spore around some rotting oak limbs last fall and covered the spore with leaf litter.
We'll see what next Spring brings. I enjoyed the video😊.
Finally, people who eat a reasonable amount of garlic! :D
We try to set aside at least 400-500 heads in the fall for our winter enjoyment. We share a good number with loved ones but a LOT get eaten by the two of us :)
I'm with you. I'm only half-joking when I say: when I read recipes including garlic, if it says one clove I use one whole head :D
OMG now I'm sooo hungry! So enjoy your humorous explanations ("very technical and precise propagation" lol) and then see the plant used to make yummy stuff. So glad Sasha is more comfortable in front of the camera and we get to see her more. Would love to know more about the wine and any tinctures she makes.
We'll share more notes as we go!
I like the way she cooks !!
Beautiful! We are growing our first wine cap bed and they are just now starting to come up! Thank you for the tips!
I love that mushroom stew and omelette!! Love all the garlic too. 😄
It's so good!
Awesome! Thanks for info & the links. Definitely want to get into growing mushrooms. Also I love how you thank the plants, animals and fungi! You and Sasha seem like two great human beings. We really appreciate your channel & videos.
I love that you say thank you. Nice to see someone respect their relationship with nature.
I try
My Bil and sister were avid mushroom hunters in Germany. Your video brought back memories of being with them.
Then watching Sasha turn them into delicious food was another deja vue moment. They were both excellent cooks, and we went wild ith chanterelles and morelles and others I never knew the names of.
And everyone should take extra care before eating what they find. In France, where mushroom hunting is even more of a family thing, the pharmacists are trained as part of their job to identify the safe ones. They stay open especially on Sundays in season.
Thanks for sharing.
Thank you so much for sharing this.
You're so sweet people.! Thanks a lot for all the knowledge you got and sharing with us.! Very greatfull of all your work.! Tack care
I would love to see more recipes from you please 😊🥰😋
More to come!
@@edibleacres awesome thank you!!!
No taste test??
Man that looked sooo good!! Haha
I've always dreamed of doing exactly this.. Mushrooms are a wonderful being, they are perfect to complete the cycle of a healthy farm. Anything you or your chickens don't eat, they will gladly turn into food.
We ate them for sure, but the video footage just seemed silly. They were delicious.
@@edibleacres , they sure looked yummy!!!! Loved heraring about Sasha's concord heart wine!!!!
After the "monsoons" of the past three weeks, my winecaps are fruiting like mad! Delicious, and so plentiful! I looked back at this video to figure out if the bases are used for propagating. Many thanks, as always!
So glad you are getting that abundance!
@@edibleacres I'm giving them away to everyone I know, dehydrating every day, made a vat of mushroom-barley soup, and burying the fat bases with mycelial drippings in other places with wood chips. My kitchen is purplish with spores! Waiting for new of offspring from your house!
“Go to bed or wake up” I feel like that was the mushroom talking in riddle through you lol
what time
I always enjoy your videos! Thank you for what you do here.
You two are the best! Thanks for making the world more beautiful
Your channel is so wonderful. Thank you for sharing.
The omlette looks delicious!
my main garden is buried under 3 inches of straw and 3 inches of woodchips and i spread wine caps in it. definitely a good way to have no weeds and get more food from the same space.
Sounds like a heaven for soil building.
Love you guys so much! Been flirting with the idea of foraging - almost 50 acres here. This was just the video for me tonight as I begin to strategize my foray into the wild edible . . . xoxo
Well hello Theresa :)
Wine Cap mushrooms are so so great because you can inoculate chips right where you are! Makes the foraging trips quite the short commute :)
@@edibleacres Yeah - I was admiring that - - and making some plans for my food spaces!!!
Mushrooms definitely go with a ton of parsley!!! And if you're into medieval recipes, look up the 4 thieves vinegar. It's vinegar infused with garlic, thyme, sage and oregano, if memory serves. Although, I'd add a bit of rosemary, too (or, the memory doesn't serve and rosemary is already in the recipe...)
Sounds wonderful!
Love the cooking show!
Loving your life and what you do: 👏
i've recently been reading "hildegard's healing plants" so am delighted to see her parsley wine make an appearance! thanks muchly 4 delightful and informative videos over the years, appreciate y'all :)
I always love watching your videos, and now I really want an omelette. Can't wait for the fall rains and the mushroom meals that follow.
This is exactly the kind of video I was looking for on your channel judt yesterday. Perfect timing! 👌
So glad!
this is so fun! thank you both for sharing.
you just have to love real life living, it strengthens the heart and relaxes the spirit... thx...
You're killing me. What an incredible breakfast. :-)
Loved this video! I’m very interested in growing wine caps and in any and all of Sasha’s tips on sourdough (I’m a newb)!
We look forward to sharing the sourdough ideas soon enough :)
Wonderful. Mind the edges!!!
Thanks for the links!!! I always wanted to get winecap spores!!! Yey!!
you guys have fun! great info thanks
Any recipe (s) from Sasha will be great!
Oh, I’m so hungry for your breakfast!
Loved you guys approach! Keep on!
Great! Enjoyed every minute.
So glad!
Looks sooooo delicious, the omlet in the end!
Liked this video so much, I came back and watched it again! We’ve got a gigantic pile of rotted sawdust that we inherited when we purchased our house, and I’ve never really known how to best utilize it in our gardens. I think I’ll see if some mushroom friends would like to live in it. Thanks for all of that info! Loved the cooking suggestions from Sasha, and would greatly enjoy a sourdough recipe video from her!
Glad you found it useful! :)
These were popping up in the food forest this year with all the mild weather in Jan!
Thank you so much for this wonderful information truly appreciated
Long time fan and just have to chime in to say thank you!! We just spotted our first of these after inoculating our garden. Came up right in the nettles... So happy to learn your take on them. Yes please to a bread demo!!
Funny that their first flush is in the hardest to get to spot! They are jokers.
That looked very yummy!! :)
thanks a bunch for trusted infomation
Looks like a pretty wholesome lifestyle. Bests wishes from over here in Melbourne Australia.
Very lovely video.
excellent
Thank you for the wine recipe. I will be making it ASAP
Happy hearth health to yoU!
Lovely stuff I’ve just got into harvesting and cooking wild mushrooms
Good luck and be safe!
Thank you for introducing us to these beings and continuing to share about them! They're amazing for eating and soil building! After being inspired by your videos, we introduced them last year and are finding them everywhere now. Which is extra impressive that they continued to spread in spite of the dry summer. And being dug by creatures many, many times.
Do y'all ever dry or otherwise preserve them? If so, I would love to hear about that. It seems quite possible they may eventually produce more than we can eat. Which would be a wonderful "problem" to have.
They are a little tough to dry, not like shiitake. They don't want to dry on their own, so either good airflow or dehydrator seems needed.
great info
yes, we're interested in a video about the tartine method!
Loved toe cooking segment!
Love the "I might have cooked with it... and "Really?' - I "planted" wine cap spore from a place in ME called Northspore.... hoping for good results in the coming years!
Good luck!
That looks good
great video! im making a winecap bed at my new house! so excited😍
Good luck!!
Ι suggest making a video section or individual videos with Ms Shasha 's cooking and crafting skills.
th-cam.com/play/PLihFHKqj6JerIz7OOq8ftz4xVhyoIOOl2.html - We have a Sasha playlist which you can peruse for now :)
I started out with a block from field and forest cultured a piece of the biggest one that grew to a Petri dish then dropped a piece from petri in some liquid culture. Now I grow a new blocks every year. Pounds and pounds of wine caps…..
I've been liking to add garlic late in the saute lately too.
Like the wine caps just because they are easy to grow and ID. Unless we find them young don't eat them because of the black spores. Maybe OK for black bean soup. Trying broadcasting epsom salt around where they grow for slugs. just trying it. Used to growing them in new chips for less competition but looks like they need to be in an older chip mix. you have a lot of good ideas. seems like much of the old garden ways are lost. Also believe in UV exposure to all my mushrooms for the vit D. THANKS
Gorgeous mushrooms! 😍 I tried planting some inoculated winecap “plugs” this spring in several spots of my young food forest, but we had a super dry spring AND summer, so no sign of any mushrooms yet and I wonder if I need to start again...❤️🍄🤞
Keep an eye out, they sometimes take a year to get established. One trick I use is to transplant seedlings where I know I've also put wine cap, so that there is a good reason to water that patch, and the shade of the mustard, or tomato, or whoever can help protect the wine caps.
EdibleAcres thank you very much for the hope and the watering tip, I will definitely try that! ❤️
@@theallotmentkitchengarden3694 I just read an article by a person who grows their winecaps right in their strawberry beds. Both of them like the mulch and as Sean said above, you won't forget to keep them watered. Seems like putting winecaps under fruit trees is very popular as well, for the same reasons.
I've also read that the winecaps may not have the same color if they get a lot of sun but they'll still grow well and be just as tasty.
We just ordered some plugs for some other mushrooms and spawn for winecaps so I'm all excited about it lol.
Thank you!! 🍄🍄🍄🍄
You are so welcome!
Just had a couple winecaps pop up, from the mushroom bed I set up in late April. I was pretty surprised considering it's mid-July and we've been in a drought here in the Toronto area. But to be honest, it's been fairly cool, with highs mostly around 70-75F so far this summer.
That is amazing!
Awesome!!!!!!
Hmm, I may have to try this wine recipe.
Hmmmm YUMMY !!!! It's ok Sasha....thats my way of cooking...what ever is around...toss it in....always works for me......ok Sean think I've got it....the ones i text u about sprouted and looked like urs that had been there to long......the ones sprouting are definitely wine cap mushrooms. Whenever I am in the small local grocery store I always pass by their (out of date) bread rack......luv pumpernickel and the !!!!! Out of date bread is popular at my house...lots of things to do with it !!!!!😊
Wondering best time of year to place outside and best temp please. Thanks 🙏❤️🍄
We grow these in Canada in backyard gardens, as cold as zone 3 (maybe colder too?)
Thanks for the great video. Mushroom are the last thing to complete our homestead here in East TN. I have a couple questions; are there any tree types that cannot be used for the mulch, like Black Walnut perhaps? My neighbor has a sawmill with a lot of great organic wood chip mulch, which would include Black Walnut. Also, can Wine Cap mushrooms be grown under White Pine trees or is that soil area too acidic. We have our compost piles in that location. Thanks again.
Do you know when it is too late to grow mushrooms outdoors in your garden?
I am not talking about harvesting right away, but just to let the mycelium live till next season.
Jens Landmand, you want to innoculate your beds for wine caps in either the fall or spring. Prior to it getting the heat of summer and the freezing temps of winter to give the mycillium a good head start to 'run' in your garden beds/walkways.
@@lourdesdoty7765 Cheers. I planted them two weeks ago. As long as the mycelium survives I will be happy. I hope that they one day next year will pop up somewhere :)
Just getting my 1st ones in the garden up in Northern BC Canada. Getting tiny bugs-do you, and if so do you do anything about that or just eat em too?
Off topic but if I pollard one trunk on a black locust tree that multiple trunks will it regrow or will the other trunks get all the vigor?
If I understand the question I believe cutting that one branch would encourage the energy to move to the other remaining branches. You are describing more of a pruning cut than a stimulating pollard which is to cut back pretty hard all the branches.
@@edibleacres thank you
Our winecaps started flushing this fall after spring inoculation. Slugs aren't a problem on ours, but the Chipmunks! Oh boy!. Also, there's some sort of very tiny insect that gets into the gills of our shiitake and also some of our winecaps. We got a vegetable brush for cleaning off our 'shrooms. I've noticed that when the winecaps get wet they get slimy :( In the spring I inoculated three locations and so far this fall two of the three have produced, and a fourth spot where I did not inoculate - has produced multiple mushrooms.
There are definitely lots of other friends interested in the wine caps, but luckily they tend to make enough of themselves to work it all out in the end.
I absolutely love mushrooms and my better half can't stand them. The funny thing is I have gotten him into mushroom hunting 😁😂 he actually enjoys it
Haha I have the same omelet and pan I got it at a goodwill also! My friend told me I'd regret it if I didn't nab it and 6 years later he was right, that thing rocks.
:)
Great video! What do you do about the little flies and the larvae on/in the mushrooms. I'm trying to think of it as extra protein but it kind of grosses me out too.
Not sure... I'm guessing if you get to them on the later side of things they tend to have more flies on them, maybe keep an eye out for earlier mushrooms?
Will Stropharia grow on leaf mulch also? I can get some woodchips but no straws (at least pesticide safe ones) around here. I plan to mix woodchips with leaf mulch..
That sounds reasonable to try to my mind.
I'd love to see a sourdough video. Also curious about the jam at the very end--what part of the bee balm (flower or leaves/ leaf tea) did you use and about how much/ how big was the batch? It sounds like an awesome flavor combo and I hope I remember it for next year.
Sasha folds in so many amazing flavors into her preserves. We're looking forward to sharing more content with her ideas and experiences. The sourdough videos are on the to-do list for sure. I believe she uses both flower and leaf of bee balm. Monarda Didyma specifically.
I totally missed that she used bee balm in this! I would love to hear more about this too!
YUMMY! 😋
I've never tried eating Wine cap's but I have had Porcini (cepes) and they are incredibly delicious. Not sure how to grow them or even if it's possible in the North American eastern woodlands, but if it is they'd be worth it.
They are mycorhizal, so inoculation is more difficult. Theoretically if you have the host tree, you could wash spores into the roots.
Do you have issues with the mushrooms having a lot of grit on them? Mine always do.
No, but you can wipe that off. Also, our garden has so much sawdust and hay that they normally don't touch soil.
@@edibleacres ah! Thanks! I don't have sawdust or hay, I have been using woodchips. Plus they have devoured quite a lot of the woodchips already, so they definitely touch soil. I'll have to add more straw/leaves and see if adding more mulch, of a different kind will help. Thanks!
Should I wash store-bought mushrooms or any salad as far as that goes before I consume them?
I can't speak to that... Conventional mushrooms quite likely have nasty stuff on them, garden grown mushrooms like what are shown here can easily just have a towel wipe off any bits and you are good to go to cook them. Most all mushrooms are better cooked..
I’d love a bread video!
Thanks for your vote on this!