Hiking in a local ravine today afforded a lucky chance to see some huge Scaly Vase Chanterelles growing right on the side of the path! Unfortunately NOT recommended for eating (they contain α-tetradecylcitric acid, apparently), these fascinating specimens share some characteristics with the highly-treasured Cantharellus cibarius (your apricot-scented “golden chanterelle”) : vase-shaped, somewhat orangey, and with definite ridges as distinct from gills, the real showstoppers are the (you guessed it) scales. Debating classifications and names of fungi seems to be among the biggest
wastes uses of mycophiles’ time: as it turns out, despite their common epithet, these mammoths should really be called Turbinellus floccosus (floccosus comes from ‘floccus’, latin for “flock of wool”).
(see how big they are?)
The Scaly Vase isn’t known for having much of a scent, and these were no exception. They’re mycorrhizal under firs and grow throughout the continent, with bioregional variations.
It’s been a rather dry summer, and these are among the very first non-perennial fruits to be spotted locally — it’s possible the amazingly cool, humid air alongside the river in the ravine contributed to their presence. Near the Scaly Vases were some well-munched Russula-type mushrooms. Another species known for giving humans digestive grief, the slugs had a field day with these ones!
Until next time, happy shroomin’!
Now Available from Fundy Spores!
Grow-Your-Own Shiitake Mushroom Logs
Relate to a whole new dimension
of your garden:
Cultivate Shiitake Mushrooms at home!
Homestead-Grown vs. Grocery Store Mushrooms
Commercial shiitakes are often produced using blocks of compressed sawdust.
Natural logs make more complex and nutritious food available
to the growing fungi, resulting in healthier and better-tasting mushrooms!
While these mushrooms will grow on a variety of hardwoods, our sustainably harvested shiitake logs are cut at our homestead from fast-growing and locally abundant alder stands.
Logs range from approximately 12-14” in length and 3-5” in diameter.
Yield & Lifespan:
As living organisms, each shiitake culture is unique: interactions between the microclimate of your home environment and the log determine when and how many times you can expect it to fruit (produce mushrooms). Requiring relatively little attention, your log can be expected to fruit for the first time in either Spring or Autumn of 2016, and to enter a cycle of dormancy and fruiting that can last for several seasons.
What is that stuff covering the holes?
Wax protects the places where the shiitake fungus has been introduced to the log. We use a 100% vegan (no animal by-products or testing), biodegradable, non-GMO soy-based wax that is manufactured up to FDA and Kosher standards. Your mushroom mycelium has been exposed to no petroleum nor paraffin.