I was at the supermarket and I peeked at what they had for mushrooms out of curiosity. I found a small packaged "forest medley" that contained P. adiposa, lion's mane, and (what I think is) king oyster. I only have one of those in my culture library so I bought them to clone. I've been wanting to get my hands on some P. adiposa for a while now, so this is perfect.
I put my last two bag blocks in a super low-tech "shotgun" fruiting chamber (a plastic tote with 5" of moist perlite and a lot of 1/4" holes drilled in it), and I got the best yield thus far. I'm not sure if it was the fact that these blocks were a full 3 months old, or if it was the change of scenery, but they averaged 1 pound each. They have really nice size and color too. I may have to make few more of these totes.
I just harvested the 2-gallon bucket block. The mushrooms were much larger and meatier than I got from the bags, and I got about twice the yield from only 50% more substrate. I'm definitely doing it this way from now on.
Yesterday, my OH was preparing kidney for #Neachdainn, our Scottish Terrier. She left some bits aside, in a Tupper container, to deal with later. They were forgotten about, and sat in the (heated) kitchen overnight. Not knowing the contents I opened the container this morning.
THE SMELL WAS UNBELIEVABLE!
The odour could knock-out a skunk at 100 metres, no problem.
I unbagged the gnarly shiitake block. It smells like fresh mushrooms, so that's a good sign. It's now in my fruiting chamber with a humidifier on a timer. I plan to build a "martha" tent with an external fogger for the next round.
Our neighbours brought it back as a gift for us. They got it in Schiphol airport, Amsterdam. I think it was a great idea. Each one is a different Gouda: red = plain, yellow = herbs, green = pesto and white is a Gouda made from goat's milk.
Only eaten a little of the plain one, so far, and it was really tasty.