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Filou filou@nostrplebs.com 2 weeks ago
Today’s haul was insane. Around 15lbs harvested and the patch hardly looks any different than before! Well over 100lbs on the season. At least another two flats worth ready to harvest by tomorrow. 😳 Any interest for dried Wine Cap mushrooms anyone?? image View quoted note →
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npub1xswm...p4xw 2 weeks ago
Its quite good as a condiment and stores in the fridge for a long time. Adds a savory umami kick to food. Great way to preserve a ton of mushrooms to use year round.
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Filou filou@nostrplebs.com 2 weeks ago
These are cultivated outdoors in the garden! If you have shady spot in your yard and access to hardwood le chips they are super easy to grow.
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Filou filou@nostrplebs.com 2 weeks ago
It’s wild. For like a $40 investment and maybe two hours of labor setting up the bed, we now have access to100s of lbs for mushrooms for the next couple years. Restaurants are happy to pay $12-16/lb for fresh quality produce like this, and we’ve also happily traded for bread, cheese, meat, coffee etc. over the past few weeks. Feels like passive income.
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rev.hodl revhodl@cornychat.com 2 weeks ago
I get golden oysters out of my maple sugar bush and sell them for $20/lb. The flushes don't always line up with when I have access to a good market though. They don't last long in the fridge... I'm looking into freeze drying them see what tasty dishes I can come up with. Post those on zap.cooking. and let the nostriches try em.
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Filou filou@nostrplebs.com 2 weeks ago
Oysters dry excellently and are almost indistinguishable from fresh once rehydrated/cooked. A couple quart mason jars of dried oysters from last season lasted us a long time.
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