I always mean to work a bit harder on getting my homegrown mushroom production perfected so we can pick mushrooms whenever we want.  The trouble is that the woods churn out high-quality oyster mushrooms with such regularity that I have little incentive to get my act together. 

It's hard to complain, though, when the box-elder by the barn provides the main ingredient for wild-mushroom-and-basil pesto for lunch, then for mushroom green beans for supper.  Delicious!

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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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