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You got a Mushroom kit for Christmas, Grew the Mushrooms, Now What?

Baked Ricotta and Mushroom Appetizer Vegetarian and Gluten Free (A Mom inspired recipe ) Last week I served some lasagna to my extended family. At the base was my Mom's original lasagna recipe, with some additions, including mushrooms, of course. She liked it so much she suggested I should publish the recipe on my blog. Rather than a large time-consuming lasagna recipe, [...]

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When is the best time to plug logs, and other nitty-gritty on mushroom log cultivation

The best time of the year to plug logs, at least here in East Tennessee, is February and March because of the weather and the sap run. Logs we have plugged this time of year have produced mushrooms in 4-5 months. However we have had success plugging logs all year just as long as logs [...]

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Inoculating PF jars with Everything Mushrooms 10cc culture syringes

Some think inoculation is a complicated process, but you don't need a hood or any fancy equipment for inoculation of jars. Just have a little respect for the task and the level of cleanliness it requires. Really much more time and care is spent preparing the jars themselves than actually inoculating them. Start by choosing a work surface where [...]

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Vitamin D - The Sunshiny, Happy Vitamin

If you suffer from the winter blues, increasing the vitamin D in your diet may be the answer to your blahs. Your skin makes vitamin D when it is exposed to sunshine. In the winter, when the days are short and most of us are stuck inside (and covered in heavy clothing when we do venture outdoors), it’s hard to get [...]

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Mushrooms in Your “Cuppa”

Delicious and refreshing. This time of year I often find myself craving a cold flavored beverage. Rather than reaching for soft-drinks, teas, or juice, I skip the calories and caffeine by drinking mushroom tea. Whether it is plain chaga or reishi tea embellished with mint and lemon balm from my garden [...]

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Cathy's Lab: Mother Nature High-Five

Eating Mushrooms Makes Mother Nature Happy. Simple things like recycling, eating local, and eating less meat do more for the environment than you might realize. Lets face it: making big life changes is rarely easy, and those are the changes most often dropped by the wayside. If you want to improve your health and the environment, [...]

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Cathy's Lab: Running Oysters - Sawdust vs Grain Spawn and Other Insights.

For simplicity, only Straw is referred to in this blog. What is meant by “Straw” is any cellulosic agricultural waste product that can be used to grow oyster mushrooms; for example corncobs, cottonseed hulls, sugarcane bagasse, nut and seed shells, legume hulls, lawn clippings, cereal straws, and the list goes on and on. $(document).ready(function() [...]

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March updates us with new store hours, fresh locally sourced mushroom cultures, and neat glass mushroom charms.

Spring is coming! We've seen the snow melt, the rains are here, and soon we should glimpse the first signs of morel mushrooms. The season brings some other changes for us as well. To start, we're modifying our weekday hours. Beginning this week, our Knoxville showroom and phone ordering support will be open and available [...]

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Cathy's Lab: Mushroom meatballs

While writing the blog "Shiitake the other White Meat" I became inspired to use mushrooms and veggies not only as an enhancer of meat flavors but also a as tasty meat like filler in meatballs. The mushrooms and veggies give these meatballs a light texture while boosting the flavor. I used Italian [...]

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Cathy's Lab: Sweet potato souffle with candy cap mushrooms. (gluten free and vegetarian)

If you want a conversation starter at your holiday table, candy caps are a perfect addition to the menu. The dried mushrooms smell to some, like earthy maple syrup, but to others more like slightly spicy burnt sugar or butterscotch. When baked in a recipe that includes sugar they can taste like maple syrup or vanilla. Pop [...]

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