Fungi Garden Workshops
This mushroom can perennialize and take resident in your garden soil, coming back year after year if it can find a source of hardwood chips to feed on. King Stropharia tastes earthy, like asparagus cooked in a splash of wine, meaty and delicious. Both the cap and the stem are edible, so don’t trim and toss the stem like other mushrooms! It is called King Stropharia because the mushrooms can get very large, but they are best to eat when young and firm, when the caps are tight to prevent bug infestation.
KING STROPHARIA IS GREAT FOR YOUR GARDEN
King Stropharia (Stropharia rugoso-annulata), also called the “Garden Giant” or “Wine Cap” mushroom, is very good at cleaning soil and water as well. Our chicken house has King Stropharia mycelium threaded through the soil all around it, eating woodchips and straw bedding, forming a mycoremediation barrier for reducing and eliminating coliform bacteria.
Our gardens also have King Stropharia colonizing and enhancing the soil, building and binding the soil together for the plants, unlocking minerals for them, and attracting earthworms that will also contribute their valuable castings to the area.
DON'T HAVE A GARDEN OUR AN OUTDOOR SPACE?
If you don't have a garden, and would like to grow these in your house, just buy one of the 5 lb sawdust spawn bags, open it up upon receipt, and top it with some moist potting soil, about 1 inch deep, close the bag back up with a clothes pin, or some staples, so the moisture is preserved, mist often and then wait. As soon as you see buttons emerging from the soil, mist them to keep moist, so they don’t dry out and shrivel up. One of the easiest mushrooms to grow indoors!
A fast, easy way to compost ALL of your food scraps.
Bokashi is an anaerobic (no air) decomposition process. It is fermentation, think "pickles," "wine," or "yogurt." It is simple to do, provides fast results, puts off little to no smell, and can be convenient for all homes. You can compost all of your food scraps right in your own kitchen, garage, or patio. Bokashi means "Fermented matter" in Japanese and has been practiced by farmers in Japan for centuries. Only recently has Bokashi made it's way to the U.S.
Composting In Your City
Where do you live?
Cities are always updating their information. Please check back if you do not find information for your community.
Bokashi VS Bio-digester
While the end result is similar, there are several key differences between the Bokashi method and the Bio-digester method. The main difference is that Bokashi uses beneficial microbes, or living microscopic celluar organisms, while traditional composting uses heat and soil microbes to break down plant matter. The Bokashi method allows you to compost all of your food scraps, and not just the plant based food waste. This results in higher quality compost that has more nutrients and beneficial microbes for your soil.
read more.... http://timetorecycle.com/compost/bokashi.asp
"Tried growing mushrooms before, and it didn't work" – if I had money for every time someone has said that to me I'd be a very rich man...and probably no longer a mushroom farmer! Mushrooms are notoriously unreliable to grow, partly due to the mass-produced low quality kits that people often try. Almost mystical organisms, they seem to pop up in the wild in an unpredictable way, often only appearing for just 5 or 6 days before vanishing back into the ground again, not to be seen in the same spot for another year or three. Yet, despite a poor reputation amongst home growers, by using a particularly simple technique and getting a bit of insight into how mushrooms grow, it is possible to successfully grow your own gourmet mushrooms at home. So how exactly are mushrooms cultivated? How can you have success at home? And more to that point - what's all this got to do with waste coffee grounds?
The beans and carrots are tender and sweet; the tomatoes plump on the vine; the bees are a-hummin' around fragrant herbs and flowers: Summer's ripe and ready on time.
But wait a sec before you gather every last flower into big luscious bouquets and harvest all those sweet fruits and veggies for your dining delight. Jesse Fromowitz would be first in line to encourage you to let a few of those happy, healthy plants go to seed, then save those bitty seeds, and do it again and again.
Fresh herbs are easy to forget about if you’ve never had them. They go bad quickly and they are much more expensive. When cooked, they don’t really offer much more than their dried equivalents. Consequently, I learned to cook with little shakers of dried Italian seasoning mix and crispy bay leaves, and I like to think that, even so, my food turned out pretty tasty. However, a decade or more later, I’ve found myself in awe of the flavor and hidden powers of fresh herbs. I’ve ditched the shakers, and now raw herbs are featured in almost every meal I make.
The big difference started with gardening. In an attempt to start growing more of my own food, I decided to build something called an herb spiral just outside of my kitchen. The spiral idea came from permaculture and seemed so sensible, here’s why:
Plant things like herbs close to the kitchen, so you’ll actually use them. The area just outside your door should be filled with things — herbs, lettuce and salad fixings — that readily go into meals and can be harvested daily. You’re more likely to pick them rain or shine, and you’ll be more inclined to add an herbal kick to any meal.
Using the spiral design creates different microclimates. By constructing a raised-bed in a spiral shape, plants are afforded different climates to grow in: shady, sunny, well-drained, cooler, etc. It allows herbs that might otherwise not do well in such close proximity a chance to be friends. It also separates herbs that do grow well together. You can even change the soil in different sections of the spiral.
It looks awesome while it’s working for you. The bed slowly winds its way up to three or four feet high, with greenery popping up everywhere. Why would someone choose to have a patch of grass rather than a turret of flavor? The herb spiral will provide vitamins and minerals to every meal with very little maintenance; the patch of grass will require cutting every week while looking like any other yard.
“Going green” can be tasty as well as environmentally sound.
Residents of Cedar Crest retirement community in Pompton Plains are finding that out by participating in the planting and tending of garden beds at the community, growing herbs and spices that are used in meals for the approximately 2,000 residents.
Sage, savory, marjoram, oregano, thyme, basil and parsley are just some of the plants that the seniors tend and harvest for use in the kitchen as well as being sold at the community’s monthly farmers market.
The program is part of Cedar Crest’s ongoing commitment to “green” awareness. In 2009, the community built a fuel conversion system that transforms 500 gallons of used cooking oil a month into fuel to operate its shuttle buses.
The retirement community is located at 1 Cedar Crest Village Drive in Pompton Plains, Pequannock Township.