Don’t delay! The clock is ticking…

Hey everyone!

What a gorgeous day! Birds are cheepin’, the sun is shinin’, and we’re getting ever-closer to seeing spring mushrooms.

For those of you who’re hemming and hawing about joining our Community of ‘Spore’ters, you’ve only got 3 — that’s right count ’em — THREE days left to sign up and secure your sweet, sweet perks**. Including your very own Grow-Your-Own Shiitake log!

Wondering what we mean by ‘bigger and better than ever’? Check out this nice stack of locally-harvested maple logs — they’re 4-footers now, but when you’re ready to take one home, it’ll be cut down to a more manageable (and still quite hefty) 2-foot length. With so much wood available to the Shiitake mycelium, you can expect these logs to produce more mushrooms each flush, and last for several cycles!

So if you’re like us, and you want to experience the joys of cultivating your own log-grown, super healthful Shiitake mushrooms (not to mention saving money all summer long at the market, and getting to come out for a Walk on the Wild Side this autumn!) get on board before the train leaves the station on Monday (April 30) at Midnight!

[And if you’re not like us, and the idea of taking care of a Shiitake log isn’t your gig, don’t forget that our ‘Spore’ters have the option of swapping the GYO Mushroom log for a second ‘Walk on the Wild Side‘ or our ‘Save the Shipping’ option!]

To those of you who’ve already claimed your place, thanks so much! You’re helping make more nutritious, beneficial mushrooms available to the people in our shared community, and isn’t that just an amazing thing?

[Oh and if you’re lucky enough to have a living and loving parent, consider a ‘Spore’ters membership  for them — it might just be the cool and fun gift you’re gonna wish you thought of when Mothers’ and/or Fathers’ days roll around!]

**

Wacky weather, wild mushrooms!

Greetings, frosty friends!

We hope you’ve been safe and warm throughout the frigid days of late Dec and early 2018!

<<Fresh Wild Mushroom Alert!>>
Have you seen these beauties blossoming from the old hardwoods in your yard, woodlot, or neighbourhood? The sudden rise in temperature has prompted a local flush of what some call “Autumn Oysters” or “Olive Oysterlings”: we’ve spotted them at a nearby post office, just off the sidewalk in a local town, not to mention several ‘drive-by’ sightings! A delicious local edible, these  hearty mushrooms are perfect candidates for stir fries and soups, and dry down excellently for future enjoyment. You’d be hard pressed to confuse these ‘shrooms for any “lookalike” species, especially at this time of year!

Small Autumn Oysters for webAutumn Oysters close-up for web

Late Autumn Oysters (Panellus serotinas)

Key features: These gilled mushrooms are light drab-brown to olive green in colour, sometimes with a purpleish or blueish edge (especially after a frost). Usually found growing in clusters, with no stems, they’re not noted for having a particularly unique smell. We usually find them devouring old dead hardwoods, particularly maple and beech.

As always, exercise good practices when trying new foods, especially when identifying wildcrafted edibles! Make sure to refer to multiple current sources in order to confirm your ID and be sure to save a sample of anything you eat. You’re responsible for your own safety!

Let this be a reminder of the resilience and ubiquity of our dear fungi friends — cheers to the wild everywhere!