Tag: Mushrooms

On-Farm Fungus Cultivation

Maine farms develop indoor and outdoor set-ups for market-scale mushroom production By Holli Cederholm Courtney Williams of Marr Pond Farm in Sangerville, Maine, says that outdoor mushroom production is a way to manage marginal lands profitably. She and her partner, Ryan Clarke, branched into mushrooms in 2016 in order to gain “market access” to farmers’

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In Praise of Mushrooms: Umami-Rich Recipes

By Roberta Bailey Once upon a time, but not too long ago, mushrooms were thought of as little white things that added flavor to a dish, but barely had any nutritional value. Rather they were just spongy little morsels that absorbed butter in a very delicious way. But all the while, mushrooms were building a

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Three Mushrooms for the Farm and Homestead

Shiitake mushroom Wine cap or king stropharia mushrooms Agaricus mushrooms By Geoffrey Nosach Every farmer and gardener works in concert with the kingdom of fungi. The composting process relies on native fungal friends to convert carboniferous materials into a rich humus, which in turn provides the soil fertility we need to grow crops. Primary, secondary

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Harvest Kitchen Connecting with Fungi

By Roberta Bailey Lately I have been focusing on connections. I have been reading about mycorrhizal relationships between plants and fungi and thinking about the deep connections between our ecosystem and our mental and physical health. Our culture tends to isolate things in order to study them, from insects attacking a plant to an animal’s

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Cultivating Shiitake Mushrooms as an Agroforestry Crop for New England

Shiitake mushrooms in the Exhibition Hall of the Common Ground Country Fair. Amy LeBlanc photo By Steve Gabriel Research based at Cornell University in partnership with the University of Vermont, Chatham University, county Cooperative Extension personnel and farmers has increased demand for and interest in forest mushrooms. This effort was boosted by almost a decade

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Tips Fall 2008

Grazing Cattle All Winter “Swath grazing” – pushing harvested crop leftovers into row piles up to 16 inches high to keep them within reach of cows – allows cattle to graze year-round, even in the middle of a North Dakota winter, and can save farmers as much as 24 cents per cow per day from

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Brenda Lynn Gould Traditional Community Herbalist

By Joyce White Copyright 2006 Brenda Lynn Gould, an herbalist specializing in medicinal mushrooms, tries to empower interested people to learn and use what’s in their own back yards to create and maintain good health. Just as she learned from her parents, grandparents and other elders, as well as from the plants themselves, she’d like

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