Food Processing - Food Handling

Magruder, who has been gardening for over 25 years and successfully cultivating shitake, oyster, and maitake mushrooms for 4, says he loves growing mushrooms because they are a low-maintenance crop that consistently produce a high-yield harvest in small spaces that are normally too shady for other planting. He adds, “Imagine planting a crop once, never weeding, and reaping year-round harvests for up to a decade! That’s what you get when you grow mushrooms. It’s simply awesome.”

Shitake Workshop Overview
Designed for the home gardener or small-scale mushroom grower, Magruder’s 4-hour hands-on workshop will teach participants how they can easily and economically grow shitake mushrooms on hardwood logs. Participants will learn:
(1) How to select suitable mushroom strains for their climate and growing site
(2) Which trees to use and how to prepare the logs
(3) Which tools and supplies they will need to get started
(4) How to inoculate, incubate, and stack logs for optimum yield
(5) How and when to harvest ripe mushrooms for peak flavor

In addition to plenty of hands-on experience and handout materials, participants will receive a 2-foot shitake mushroom log (a $30 value). Depending on their diameter, shitake mushroom logs can fruit for 3-10 years. Over its life span, one mushroom log can produce up to 2.5 times its fresh cut weight in mushrooms. For example, a 40 lb. log can yield up to 100 lbs. of mushrooms! At up to $10 per pound for fresh shitake mushrooms, the cost savings can be immense.

Magruder is offering the workshops in February and March because early spring is the best time to start a mushroom garden. “When trees begin to leaf out, the nutrient-rich sap—the ideal food for the mushrooms—is diverted to feed the budding leaves,” he says. “It’s best to cut the logs before the sap begins to rise.”

Participants should wear suitable clothes for outdoor gardening and bring work gloves. The work area is covered for rain or shine.

About Shitake Mushrooms
Shitake mushrooms (Lentinus edodes) are highly prized across Asia and are gaining popularity in the West for their flavor and reputed medicinal value. They are a dietary source of protein and vitamins B and D, are rich in minerals, can help boost the immune system, and are even used in Japan for cancer prevention and treatment.

Shitakes are similar to portabella mushrooms in texture and flavor, and add a gourmet touch to soups or stews, or when sautéed or grilled.

Commercial vs. Home-grown
Unlike their home grown counterparts, commercially grown shitakes are usually picked early to maximize their shelf life. This is unfortunate, says Magruder, because early harvesting usually yields a smaller, denser cap. The benefit of growing shitakes as part of a domestic garden is that home gardeners can give the mushrooms the time they need to fully mature. Even an extra day or two can spell the difference between a small commercial-sized cap and a flattened, portabella-sized mushroom that is “awesome for grilling.” Home gardeners can also pick and serve their shitakes at the peak of freshness, going directly from garden to grill, with only a brief pause for a light olive oil baste or low-salt tamari marinade.

About Tom Magruder
Tom Magruder has been an avid home gardener for over 25 years. He believes that successful gardening comes from working with the essential intelligence of nature, and specializes in growing organic produce year-round. He has been cultivating shitake, oyster, and maitake mushrooms for 4 years. For more information about workshops or individual instruction, or to inquire about the purchase of mushroom logs or fresh mushrooms, please contact Tom at 828-296-1121 or via email.