|  WOODLAND
MUSHROOMS
HISTORY:
Autumn walks in 2009 revealed over 20 varieties of mushrooms. Into
the spring and summer that year I continued walking the woods and
found that the farm produces more mushrooms than I have ever seen!
I am slowly identifying them with the help of my own field guides
and contacts at The Ohio
Mushroom Society.
We know for sure we have three varieties that are edible and quite
tasty! November that year revealed some hefty waxcaps, which are
similar in taste to Chanterelle. While
we were clearing the raspberry field in early spring I became aware
of the locations of morels. In July that year, I discovered Chanterelle
mushrooms, one of my favorites to cook with. These
were peppery and incredibly fresh. We harvested four pounds of chanterlle
for friends and family that year.
What
we have discovered with our mushrooms is weather plays a profound
role with the production, just like any other crop. Too much water
and cold temperatures, not enough water and dry temeperatures, etc.
etc. In harvesting, we leave the roots, carry harvests in net bags
to spread spores and only take what we think we will use.
Read
about the edible mushrooms
we harvest here.
*Member
of The Ohio
Mushroom Society
|
