Mushroom Prepwork

What a lovely Tuesday to be outside or to roll the windows down. We have been researching and gathering supplies to cultivate mushrooms. Tending to our wide variety of micro greens and keeping the newly planted seeds happy.

Matt has been researching and accumulating the items needed to start our mushroom grow operation. Although we have a lot of trial and error going on, we find it very important to thoroughly research so that we will only buy the correct things once, and to prevent hazards. Today we obtained our substrate sterilization barrel (a recycled orange-juice drum),  grow containers (buckets), and the supplies to build an air filtration box (air filters and lumber). The mushroom spawn should be arriving this week and we will be ready for it. We have learned that the mushrooms we are going to try first (Oyster) does not have a very long shelf life and this is why it is not often seen in grocery stores. We chose these mushrooms to start with because they are prolific and are good for beginners. Once we get a feel of it we will attempt different strains.

We are still experimenting with micro greens by trying different seeds and methods. We currently have a batch of alfalfa, mustard, a spicy mix (radish, arugula & cress), and a special 13 seed blend specifically for micro greens from sprout people. For the first 3 days we keep them in the dark with lids on them to hold the moisture and pressure so that the seeds will feel that they are in soil. Today we took them out of the dark and placed them outside.The seeds are surface sown in trays with about an inch of soil, because the soil is shallow it is prone to being dried out quickly and we mist them 3 times a day.

The seedlings planted yesterday are not to dry out either, so watering is very important until the sprouts are visible. We soaked them twice today.

We also have some tomato plants that are getting too large to stand up on their own so we put cages around them to hold them up. It’s important to keep a watchful eye over the garden every day so that pests or weeds or plants getting too large can be helped before things are difficult to get under control.

We are looking forward to getting hands-on experience with mushroom cultivation, refining our micro green methods and watching our new crops grow. We hope that all are taking advantage of the temperate climate and we would love it to stay awhile.

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