Growing Gourmet and Medicinal Mushrooms
Regular
readers will remember how Mycelium
Running
sent me on a quest to propagate our edible mushrooms cheaply.
Paul Stamets' enthusiasm was so contagious that I've spent the last
nine months experimenting (with semi-success, which I'll discuss
later.) I reached a point where I needed to know more, so I
requested another one of his books on interlibrary loan.
The 574 page Growing
Gourmet and Medicinal Mushrooms arrived at my library a few
weeks ago, and I've been reading it ever since. This book
is more technical than Mycelium
Running,
since the purpose is to provide the information new commerical growers
need to start their operation. The result is a book that is
slightly more tedious than Mycelium
Running, so I
can't recommend it to the general reader quite as whole-heartedly.
Nevertheless, Stamets'
enthusiasm shines through...along with so much
information that I'm struggling to pare it down to fit into two
lunchtime series! After reading the book from cover to cover, I
seem to have come up with twice as many questions as I started with,
but at least my original questions got answered.
This post is part of our Growing Gourmet Mushrooms lunchtime series.
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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