June 23, 2015 • Page 8 shop online at www.missourivalleyshopper.com n MUSHROOMS From Page 6 some people have various food allergies. But what if you do not live near a forest or have time to go hunting for mushrooms? Maybe you really love eating mushrooms and want something more than the basic white button mushrooms or portabellas that you may find in your local grocery store. Maybe growing some of your own would be an interesting project to try and yield some fresh and delicious mushrooms to add to your favorite recipes. SDSU research into growing mushrooms Casey Snyder, an undergraduate Horticulture student, is conducting a research project on growing a few saprophytic (wood consuming) mushrooms. Fresh gourmet mushrooms are rare in the United States and are a highly prized commodity in the culinary world. Among the mushrooms considered gourmet, Shiitake and Oyster are the most commercially grown. Snyder’s project focuses on these two species of mushroom based on commonality, consumer demand, and ease of growth. The preferred method used for growing Shiitake and Oyster mushrooms is to collect and then inoculate manageably sized wood logs, typically 4 to 6-inches in diameter, with mushroom Interested in this spot? mycelial spawn. Logs are inoculated by drilling holes in a diamond pattern using a 7/16th inch drill bit, filling open holes with prepared spawn, and waxing over exposed wood to seal in the spawn and moisture. Some species of mushrooms have spawn that is growing on dowels that are pounded into the logs. Prepared logs are then handled gently and laid in shelterbelts, stacked in sheds, or propped against railings in designated growing sites. These sites should be shaded and cool, but still allow for air movement and ventilation to prevent mold. Logs inoculated in the spring, may fruit in late summer or fall but are more likely to fruit the next spring, then again in the fall. Fruiting may continue in the spring then again in the fall for 3 to 5 years but is generally best in years 2 to 3. The duration of fruiting depends on temperature and humidity and the condition of the logs. There are many different methods of creating mycelia spawn from mushroom spores. Casey is using a commercially available sawdust spawn that is typically more economical than some other types of spawn. The inoculated logs will be weighed and sprinkled with water when humidity is low. The ple, Black Hills Spruce, logs are very low mainteCottonwood, Green Ash, and nance between inoculation and harvest as the mycelium many others While most of the trees used for shelterneeds time to establish in belts are very hardy for our the log before fruiting. Durclimate, they still require ing this time the mycelium management from a young is consuming nutrients and age (watering, weeding, starches inside the logs and fertilizing) to an advanced ultimately preparing itself age (pruning, thinning, and for reproduction. This is referred to as the incubation weed tree removal). Weed trees that are commonly stage of mushroom producfound seeded in established tion. The edible mushrooms shelterbelts include: Comthat are harvested and consumed are the product of mon Buckthorn, Sumac, and others. Each tree specifically this process. named in this section will be This project aims to used in this project to test discover profitability and the viability of mushroom practicality of cultivating mushrooms in South Dakota. growth on South Dakota About 1.7 million acres or 3% shelterbelt trees. Many of of South Dakota’s total land these trees can be cultivated or sourced in cities as well. area is forest land. Many The local foods moveresidents of the state have ment is one that can be access to woodland areas, profitable and beneficial to including wood lots and communities. Small scale shelterbelts. Rural residents often plant trees that are rec- farmers provide a variety ommended by South Dakota of products to consumers from vegetables and fruits State Extension and Conserto value-added goods like vation specialists. There are jellies and maple syrup. Conseveral programs available sumers desire locally grown through the South Dakota products at a reasonable Game, Fish, & Parks, as well as the DepartmentBook 59: Answers mushrooms are of Natural price and Resources and the Conserva- a unique product that can capture tion & Forestry Department Sudoku #1 their attention by 2 novelty, nutrition, and price. 8 1 5 9 6 3 7 4 of South Dakota, that pay 6 3 7 2 1 9 8 4 5 This project will work landowners to establish 3 in conjunction with a local 9 7 4 1 8 5 6 2 woody habitat for many 7 foods producer, 4 9 6 8 1 5 3 2 Foodtopia wildlife species, including 7 6 8 S.D. 1 4 nongame wildlife. The State 5 Farms,9in2Toronto, 3 9 3 2 8 6 4 7 5 1 This producer serves lorecommends a number of 7 2 3 6 4 5 9 trees to plant in shelterbelts, 8 cal counties and1the state 6 4 9 7 3 1 8 2 5 through the South Dakota including: Bur Oak, Crabap- INTERESTED IN THIS SPOT? 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Search jobs, housing, schools, things to do, employers and MUCH more on yanktonworks.com. Find your next career on Yanktonworks.com facebook.com/YanktonWorks @yanktonworks Local Foods Cooperative. Marketability and production of mushrooms has been very successful in nearby Minnesota and is promising throughout this state. It is speculated that demand for gourmet mushrooms will be a sustainable venture and allow consumers to have regularly stocked, fresh, and locally produced gourmet mushrooms seasonally. There are other smallerscale options for a home grower as well. Mushroom growing kits are available for a variety of mushroom species. Basically the kit includes mushroom spawn or mycelium that is growing in sawdust or some other growing media. Generally you open the bag and moisten the growing media to help get the mycelium to grow and begin fruiting. 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