Well, hello! I've decided to pick up this blog again. I got busy with a lot of projects and had some writing goals, which I achieved -- but discovered I missed regular blogging. So, here I am, and I hope this finds you well.
That brings us to . . . mushrooms. Bet you didn't see that segue coming.
I recently bought the Back to the Roots Organic Mushroom Farm kit, thinking that hey, maybe when I grow up, I would become a mushroom farmer. It's good to try these ideas out before committing. They sell all sorts of fun stuff, like herbs, veggies, tomatoes, and (new) hemp.
Although the instructions are pretty darn idiot-proof, I had Mr. L prep the box, just because I was worried I'd screw something up. Basically, you prep, soak, set up the box in a bright spot, and spritz it regularly. Sadly, time-lapse photography is beyond my abilities, so I made you a slideshow, below.
Within two weeks, I had huge mushroom caps. It was very rewarding experience for me, as my gardening tends to be a little hit-or-miss.
Back to the Roots Oyster Mushroom Greens
6 baby bok choy, washed, dried, and trimmed
1 harvest of Back to the Roots Oyster Mushrooms caps (roughly, two cups), washed, dried, and coarsely chopped
1 clove of garlic, chopped
1/2 tsp. red pepper flakes
1/2 tsp. sea salt
2 T. olive oil
Heat olive oil and add garlic; saute'. Add the baby bok choy and mushrooms and stir-fry until tender. Sprinkle with sea salt and red pepper flakes. Serve immediately.
Make it a main dish: Add two cups of diced tofu or cooked chicken breast.
Now that harvest time is over, I get to flip the box over and use the other side, for a second harvest. How cool is that?