Complied by David Warfel - [email protected] – IG @fireinthecreek
Sources: Field and Forest, North Spore, Mushroom Mountain
Ideal Logs for Growing Mushrooms
• Cut from a healthy tree during dormancy (late Fall-winter)
• Hardwoods such as Poplar, Oak, Beech, Sweetgum are usually preferred. NOT Pine
• Do a Google search for “Mushroom Log Species Chart” to find the suitable match of mushroom and tree. North Spore, Field and Forest, and Mushroom Mountain are reputable sources.
Storing Cut Logs
• Logs should be kept indoors or in a shady place off the ground for at least two weeks after being cut. They can sit as long as 8 weeks or more if they pass the health check shown below.
Inoculation
• Spawn is substrate that already has mycelium growing on it, in the form of sawdust or plugs.
• Mycelium is a root-like structure of a fungus consisting of a mass of branching, thread-like hyphae
• Spawn needs about 4 weeks of daytime highs above 45°F for mycelium to grow.
Log Health Check before Inoculation
• Check 1: Moisture Content
o Look for cracks at the ends of logs for signs of drying. If cracks reach the edges and are as thick as a coin you will need to soak for 24-48 hours. If they rise, let them surface dry and inoculate. If they sink, let them dry for 24 hours before inoculating.
• Check 2: Sapwood Health
o A healthy log will be relatively heavy with a continuous ring of light-colored, nutritious sapwood. Drilling into it, notice if the wood is darker, indicating dead or diseased wood.
• Check 3: Bark Health
o Small cracks emanating from the outer bark surface inward indicate uneven drying or curing and can serve as channels for contaminants. If the bark comes off easily it’s not healthy. Look for black spots that indicate disease.
Log Storage after inoculation
• Most problems in the fruiting cycle of mushroom cultivation are linked back to the initial spawn run phase, so it pays to give the inoculation and initial spawn run year lots of attention
• Moisture is key. Pick a spot outside with shade and protection from wind.
• Covering the log(s) with a tarp can also provide shade, protection, and trap moisture.
• If it doesn’t rain in one week then give it a good soak. It is best to irrigate heavily and infrequently than lightly and frequently. However, do not attempt to soak logs for rehydration purposes after 4 months of spawn run have occurred.
When will the mushrooms come out?
• Shiitake sawdust spawn inoculated in late Fall should produce by next Fall.
• Oyster sawdust spawn inoculated in late Fall should produce by late summer.
• The thicker the log the longer it will take for mycelium to grow and mushrooms to come out.
• After a few of months, you should start to see white mycelium growth at the ends of the log.

Join us for Hugelkultur! 
FREE Workshop
Sunday November 17th
1-2:30pm
Bountiful Cities Pearson GardenJoin instructor Kelly Sunshine for a class on creating Hugelkultur beds. There are sticks, leaves, logs and mulch left behind in the devastation created by Hurricane Helene and although the clean up is on-going we can use this waste as a resource to create regenerative garden beds. 
Photo source and more info. HERE

Register in advance for FREE
This workshop is presented in collaboration with the City of Asheville


Why is Hyper-Local Food is Important NOW...
https://www.youtube.com/watch?v=nQaM5rU171Y 
What is Hyper-Local food? How is it different from Local food? What does it have to do with community resilience? 
Watch this short video to find out how you can get involved in Bountiful Cities resilience efforts and long term food security for our community. 
Donate to Support Bountiful Cities Resilience and Recovery Efforts
Food Connection Squash and Apples!
Thanks to our friends at Food Connection who passed on a  large donation of fresh food to us last week! We have been able to supply local distribution centers where we consistently find that these apples and squash are the ONLY FRESH FOOD available. If you didn't already know... Bountiful Cities works to make fresh food more accessible to all people through urban agriculture. Thanks to all the volunteers who are supporting us in this distribution effort!! If you want to learn more about upcoming opportunities to volunteer sign up below!
Curried Pumpkin Apple Soup
If you are looking for something to do with your leftover Halloween decorations try this simple soup!
Curried Pumpkin Apple Soup
1 quart water 1 1/2c. pumpkin puree
1/2 small onion – diced 2 cloves garlic –crushed
1 T. oil 1 apple – peeled and diced
1 T. fresh ginger –finely grated 2 t. curry powder
2 t. salt 1 t. paprika
1/8 t. cinnamon 1/2 c. apple juice
1 T sugar 1 can coconut milk
-combine water and pumpkin and bring to a boil 
-add apples and cook until tender
-saute onions and garlic in oil on low heat until tender 
-add onion and remaining ingredients to soup
- if soup seems very thin add 1 more cup pumpkin puree
-taste and adjust seasoning if needed

Download and Print Recipe

Volunteer with Bountiful Cities
As we move forward with recovery efforts from Hurricane Helene there are many opportunities for folks to contribute to our long-term resilience and food security projects. Get on our list to receive regular updates about volunteer workdays and other ways to be involved by signing up HERE.