Posted on 10/07/2023 6:34:16 AM PDT by Diana in Wisconsin
“Root Knot Nematodes”??? Sounds like the name of a boy band. Seriously, I’ll look those up. Thanks.
Similar in taste and texture to the everyday white mushrooms you buy at the grocery store.
'Calvatia gigantea'
I fried some up in butter to go with supper last night. A very tasty and FREE treat! Going to see how I can preserve the rest as that's a LOT to eat at one sitting!
https://www.insider.com/guides/kitchen/puffball-mushroom
Nice, I have frozen the sautéed steaks, still good after a month. Did not want to freeze them too long.
I vac sealed.
The trash bags are a regular finished product so they know the numbers but they'll probably complain about doing the math to sell scrap but I'm going to try. They do UV treated enough for a bag of compost to sit in an open air garden center for the year but don't do 4 year UV film, else I might design the tunnel for narrower film widths.
On the contrary, I'll probably almost live out there for the first year at least to finish and tweak and monitor things. That and having a browser window open all the time on this laptop to monitor things will help prevent the "out of sight, out of mind" aspect. Guess I should have a tunnel camera that I can view from here too.
Just finished the three 12 hour days and it's about dark when I get home from work now so I've got some maters to pick this morning. I'm going to have to put some lights in the tunnel too I guess. That will be quite a sight from the road. People are going to think I'm crazy, gardening at night.
Beau fixed our vacuum sealer just yesterday, so that’s my plan. :)
Great! His Post-Apocalyptic skill set at work!
Encourage them to spread by taking a past prime mature one full of fungus spores and puff them over dried up cow pies in other places in your pasture! You could probably also put some past their prime portobellos or grocery store pink gill "Campestris" mushrooms and see if they decide to grow!
Standard Warning!! Does not apply to Diana's Giant Puffballs! For anyone else reading this***Small Puffballs.... if you have smaller ones Always (always) cut them in half before cooking and look for the outline of a mushroom inside!
Snip... **"Because they form as a small button, an amanita may sometimes be mistaken for an edible puffball. This is why it’s essential to slice a puffball open before eating it. Puffballs are white and solid on the inside with no gills. If you see gills, you may have an amanita on your hands."
Death Caps should be the first mushroom anyone who wants to forage for mushrooms needs to be able to identify and avoid!
Inky caps are good edible beginner mushrooms as they are easy to identify (They fruit and quickly melt into black goo!) The big Shaggy Mane mushrooms like to "party" in meadows with dried cow pies!
However note!
snip...."The common inky cap is edible, though it MUST be prepared the same day it is foraged unless you like cleaning up melted mushrooms in your fridge. It also cannot be consumed with alcohol or within 2-3 days of drinking alcohol (on either side), as it will make you quite ill."
He’s going to be an awesome partner when the Zombies show up! ;)
I take no chances when it comes to mushrooms. I have a BIL that is an amazing Mushroom Hunter; Beau goes with him from time to time.
Mushroom Steaks sound great! We’re grilling tonight, anyway. :)
Portobello Steaks
Ingredients
4 large portobello mushrooms
3 tablespoons balsamic vinegar
3 tablespoons vegan Worcestershire sauce
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon onion powder
salt and ground black pepper to taste
cooking spray
Directions
Remove stems and clean the mushrooms; set aside.
Mix vinegar, Worcestershire, oil, garlic, onion powder, salt, and pepper together in a small bowl.
Place mushrooms inside a large zip-top bag. Pour in the marinade and turn the bag so the mushrooms get evenly coated. Let sit in a refrigerator for a minimum of 5 minutes, or up to 12 hours.
Spray a large skillet with cooking spray and heat over high heat. Grill mushrooms in the hot pan until heated through and browned, about 4 minutes per side.
I am SO jealous! I love mushrooms, but will confess that I am too much of a fraidy cat to try any of the puff balls we have around here. I mowed over some large, light tan ones that were solid white inside on Sunday - edible? No idea.
I am getting my mushroom ‘fix’ via portobellos from Aldi’s. I made the fall sausage soup again & added mushrooms (an optional ingredient). I have another carton to use up - trying a ‘Million Dollar Chicken” casserole for the first time to see if it is company worthy & will likely add mushrooms. My next-to-last meat bird is in the slow cooker & I will shred the meat for the casserole. Pork loin thawing in fridge - trying to make room for the half hog coming soon - processing date is the 27th.
I’m doing much the same as we have half-a-hog coming within the month, too!
Weather is cool and rainy for the next few days. Soup is definitely in the rotation this week/end. :)
I’m going to fry some of the mushroom as ‘planks’ and some of it chopped and then freeze it all for future use. I marinated and Beau grilled the last round and they were really good on the grill.
I’ve got the BIG puffball to tackle, today. ;)
Gorgeous! What a pretty color. Is that the Kelvin Floodlight? Mine are still hanging in there - though the rain and cold temps in the 40’s at night aren’t helping them much!
Time to pick one more massive bouquet for the house before they’re all gone.
I bought three bags of bulbs today to pot up and over-winter for spring blooms - my garden beds are full. A very pretty Blue Hyacinth, some ‘Cheerful’ Daffs and an orange everyday Tulip.
So very beautiful!
That is the Kelvin Floodlight!
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