Growing gourmet and medical mushrooms

Paul Stamets. Growing gourmet and medical mushrooms. - Ten Speed Press, 2000

Содержание

1. Mushrooms, Civilization and History

2. The Role of Mushrooms in Nature

3.Selecting a Candidate for Cultivation

4. Natural Culture: Creating Mycological Landscapes

5. The Stametsian Model: Permaculture with a Mycological Twist

6. Materials fo rFormulating a Fruiting Substrate

7. Biological Efficiency: An Expression of Yield

8. Home-made vs. Commercial Spawn

9. The Mushroom Life Cycle

10. The Six Vectors of Contamination

11. Mind and Methods for Mushroom Culture

12. Culturing Mushroom Mycelium on Agar Media

13. The Stock Culture Library: A Genetic Bank of Mushroom Strains

14. Evaluating a Mushroom Strain

15. Generating Grain Spawn

16. Creating Sawdust Spawn

17. Growing Gourmet Mushrooms on Enriched Sawdust

18. Cultivating Gourmet Mushrooms on Agricultural Waste Products

19. Cropping Containers

20. Casing: A Topsoil Promoting Mushroom Formation

21. Growth Parameters for Gourmet and Medicinal Mushroom Species

Spawn Run: Colonizing the Substrate

Primordia Formation: The Initiation Strategy

Fruitbody (Mushroom) Development

The Gilled Mushrooms

The Polypore Mushrooms of the Genera Ganoderma, Grifola and Polyporus

The Lion’s Mane of the Genus Hericium

The Wood Ears of the Genus Auricularia

The Morels: Land-Fish Mushrooms of the Genus Morchella

The Morel Life Cycle

22. Maximizing the Substrate’s Potential through Species Sequencing

23. Harvesting, Storing, and Packaging the Crop for Market

24. Mushroom Recipes: Enjoying the Fruits of Your Labors

25. Cultivation problems & Their Solutions: A Troubleshoting guide

Appendices

I. Description of Environment for a Mushroom Farm

II. Designing and Building A Spawn Laboratory

III. The Growing Room: An Environment for Mushroom Formation & Development

IV. Resource Directory

V. Analyses of Basic Materials Used in Substrate Preparation

VI. Data Conversion Tables

Glossary

Bibliography

Acknowledgments

OCR
340

GROWTH PARAMETERS

Figure 300. Representative fruiting of S. rugoso-annulata.

hindering or preventing fruitings. Two to
Otherwise, the mushroom-promoting bacteria are killed,
soon giving rise to dark redthree weeks after casing, long, silky white, braided rhizomorphs appear,
production
blocks (sawdust/chips!
brown primordia. (See Figure 296). Spent Shiitake or Oyster
rugoso-annulata.
bran) can be re-sterilized for further reduction by Stropharia
Recommended Cropping Containers: Trays or 20+ gallon bags.
before or at the time the veil is tearing
Harvest Hints: For best flavor, this mushroom must be picked
signifying the production of spores, edalong the cap margin. As soon as the gills become dark gray,
succulent, the presence of maggots
ibility precipitously declines. The bulbous stem is particularly
notwithstanding.
farmer's markets, usually by small
Form of Product Sold to Market: Fresh mushrooms are sold at
from $ 4-7 per lb. Americans are parorganic farms selling other types of produce. The price ranges
mushroom
sold in dried form. It is too
ticularly attracted to this large mushroom. I have not seen this
large to pickle.
Nutritional Content: Not known to this author.

Medicinal Properties: Not known to this author.
1/2 to 1 lb. apiece, can be cut
Flavor, Preparation & Cooking: Young buttons, sometimes weighing
and
herbal
spices, this mushroom
lengthwise to create King Stropharia steaks. Basted with soy sauce
prolifically.
This mushis superb on the barbecue during the summer, a time when it produces most

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