January can be a disappointing month for vegetable gardeners if they are used to eating fresh food they produce. An unusual crop to get us through this lean growing time can be mushrooms. I received an exciting Christmas gift of a home mushroom farm making it possible to grow a crop or several crops of mushrooms in my home. These kits are readily available online and sometimes at better garden centers. The one I received is sold by Backtotheroots.com. This is not an endorsement of any one product, just reporting on the one I am using. Other companies also have different varieties of edible mushrooms available. Mine grows oyster mushrooms, comes with several recipes and enough growing medium impregnated with spores for at least four consecutive crops.
Directions said to remove the front cardboard panel revealing the plastic bag filled with growing medium and mushroom spores. After cutting an X in the plastic, I removed the bag from the box, placing it in a bucket of warm water, cut side down, for eight hours. This is to moisten the growing medium. At the end of allotted time, I replaced the bag into the box, cut plastic side exposed through the hole in the cardboard. It said to scrape the exposed surface of the medium, which I did. Included in the kit was a small water misting bottle for spraying the area twice per day to keep the medium and spore well hydrated.
The newly formed mushrooms were growing fast. By day four, grey tips and white stems could be recognized as future oyster mushrooms. And I envisioned mushroom risotto, mushroom and pasta toss, and mushroom soup. I was not sure of the overall numbers and weight I could expect from this one foot tall box of a ‘garden’, but I had hope.
By day seven, the shape of the oyster mushroom was clear. I kept misting with water, kept the box on the kitchen counter pointed away from the west-facing window, and things seemed to be going well.
On day ten the mushrooms had grown so much the box opening was crowded to point harvest was needed. Picking was easy by just cutting off the stem at the base. New mushrooms should sprout to give another crop in 10 more days.
Oyster mushrooms are kind of airy, light in weight, but flavorful. After all that dreaming of incorporating my mushroom crop into many different recipes, I decided to just saute them in a little butter and olive oil, low and slow in a cast iron pan. We savored every one of them, enjoying my little harvest during January from the kitchen counter.
Adventures in mushrooms will continue as I keep misting and monitoring. After a second crop on this side of the bag, directions instruct to open the other side of the bag with an X and begin again to keep the ‘shrooms’ coming. I may get more adventuresome by trying other varieties sold in kits and others already grown and being sold at markets.