Testing New Mushroom Strains
All right, we don't really have much going on in the grow room today. Um, I did save a few few clusters of blue oyster just to harvest real quick and take in. So yeah, these are some final flushes off of these blocks. We harvested a bunch over the weekend and stuff for the farmers market, and we just had a little bit left coming in. So this is the blue oyster. This is actually the Nevada blue oyster, so this is a really popular strain, and Zion really likes working with them. So we're going to bring these in today. Oh yeah, we'll just get a nice little harvest going, nothing too major. And then, yeah, we can notice where the mushrooms were originally harvest is kind of bare, and as the new mushrooms start to form, they kind of form in areas where they sense the most moisture. Usually that's like around the outer edges of the plastic. There's a little bit of moisture that forms, and the mushrooms love that little micro climate, and that's where they decide to throw out the next crop of mushrooms. So I'll just clean that off. We'll harvest this final final cluster. This is the blue green oyster, so it's real similar to the Nevada oyster. So they're both really really brilliant oyster mushroom strains. That's why they're grown here. So we have just about two pounds of mushrooms that we'll bring in. There it is. Close this up. Put these right here.
We have, uh, some, uh, some blocks that I loaded into the grow room. Actually, I can even just point this out too. We have some more of these oyster mushrooms, like I was talking about. They kind of, the new flushes kind of form in areas where they just sense more moisture, so we've already harvested a crop or so from this general area. So yeah, just really cool to see. I got another Hericium strain that I'm growing here. This was actually just loaded in the grow room two days ago, and this is actually the Harissium americanum, or known as Bear's Head. So of course it starts out kind of like the lion's mane. I grow like a nice little couple-inch top layer, and then once I'm ready, I put it in the grow room and side fruit it. So I'm side fruiting the Bear's Head now, and it kind of reminds me of the he0 as it starts forming. We notice like a pinkish hue to the mushroom. Over the next few days, we'll notice the mushroom drastically change in appearance, and we'll be happy to check it out. So I'll be able to show that next time.
Written protocol
Southwest Mushrooms Genetic Library
The strains themselves, the same cultures used in this footage.
Read the guide
Then basically last is just a little bit of Piapino. This is a another strain that I'm experimenting with, so it's a little bit different than the Piopino I'm used to growing, but we'll see what happens. This is just the first time I've grown it. So the mushrooms have just started pinning as of the last three or four days, and I've put them in the grow room. They're growing quite fast. In the next like two days or so, it should be full grown, and then I can kind of determine how good this strain of Pio Piono is, but pretty cool to see and it's younger stages. Then I'll just just harvest one of these ones, just so as the mushroom grows, it has like a veil underneath the cap, and, uh, as it matures, the veil kind of starts separating, and the cap will detach from the veil, revealing the gills, which are responsible for distributing the spores to continue the mushroom life cycle. So it's a classic looking mushroom, has a lot of flavor, and it goes great in all kinds of dishes ranging from Mediterranean and pastas and soups, all kinds of stuff. But one of our favorite mushrooms here, and it's cool to see a new chain, so we'll see how this turns out.
We've got another crop of golden oyster that just came in, and this is the Japanese golden oyster, and that's one of my favorite.
Golden oysters, because just produces these nice, uh, lovely bouquets of golden mushrooms, and it actually is firmer than most golden oysters that I've seen, which are super brittle. It's like when you barely touch the cap, it kind of just breaks. So this is one of my favorite gold noises to grow, just because it just seems like it holds its, uh, maintains itself better than every other golden oyster that I've grown. So really good mushroom, really beautiful too.
Just close up the grow room, make sure that humidity stays in there. [Music] And that's that, you