Well we have a new member to our family. We weren't anticipating this new addition, but couldn't turn away from the cutest puppy ever, with the exception of Phoebe of course. We were under the impression that she was probably around 8 weeks old but found out at the vet that she was more like 6 weeks old. She was dumped at the trucking school where my husband teaches and came to live with us that day. Who could turn down a face like this.
Now she is 13 weeks old.
We've been told she may be an English Mastiff. Really?
One of the largest breeds on the planet? Well we love her anyway and are preparing for what life will
be like with a big, huge, gigantic dog. Fencing in the property is top priority. She's a sweetie.
Mushroom News
On the Shiitake front we began inoculating substrate consisting of sawdust, wood chips, rice bran and calcium carbonate. They are incubating in the grow room and almost ready for fruiting.
We mix the ingredients in bags then sterilize in the pressure cooker. After that we place the bags and spawn in the inoculation lab box to keep from exposing the substrate and spawn to contaminates. About 2/3 cup of spawn is used per bag. The bags are sealed then placed
We're also growing oyster mushrooms on straw substrate inside bags. We have to chop the wheat straw into small pieces - we used a garbage can and weed eater. Then we soak the straw and for added measure we pasteurized the straw in a large pot, we used our pressure cooker pot for that. We placed the straw in bags and inoculated with grain spawn. That's me in the background soaking the straw in hot water and dish liquid.
To have a little fun, I ordered a Lions Mane mushroom block that was ready to fruit. We put it in with the other bags and watched it grow.
When it was big enough we cut it and ate it. Most mushrooms do well sauteed with olive oil and garlic.
It was delicious.
Until next time, Mary and Bob, bon appetit.
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