Shiitake Workshop

Last Saturday, a group of about 15 people came out to Eden Hall for a workshop on forest grown shiitake mushroom production led by Allen Matthews. It was a gorgeous spring day, and it was nice to be able to work outside and look forward to a harvest of tasty mushrooms as the weather continues to warm.

The workshop included a presentation on the ins and outs of forest grown shiitake production, based on Allen’s years of research with UVM, Cornell University, and shiitake producers throughout the northeast. (If you are interested, you can go here to view and download the “Best Management Practices for Log-Based Shiitake Cultivation in the Northeastern United States” that Allen helped create.)

After the presentation, we went outside where Allen demonstrated how to inoculate logs with shiitake spores, and then everyone jumped in and tried their hand at it.

It was a great day at the farm, and hopefully some participants will try growing their own log-grown shiitakes at home. Next time you’re at the farm, check out our shiitake laying yard if you haven’t yet! Maybe you’ll get lucky and get to take a log-grown shiitake or two home for dinner.

A Little Off The Top

Last week students and farm staff got some tips on fruit tree pruning from Noah – on loan from Soergel Orchards. We put what we learned to use in the permaculture orchard in the student garden.

Greening Up

With the increased daylight and temps staying on the nicer side of freezing, the greens in the solar high tunnel have been really taking off.

Going, going…

Gone. Finally, the coldest February in recent memory is done, and here we are at the end of March on the fast track to April! It’s officially spring – and the action is picking up all around the farm.

Before we close the door on winter though, it’s worth noting that our first year of winter production in the solar high tunnel totaled approximately 340 lbs. of greens!

Or, another way of thinking about it – we harvested an average of almost 4 lbs. per day all winter long.

Winter Harvesting

We’ve been delivering 50-60 lbs of greens & radishes a week to the Chatham’s dining services this winter. Follow us on a day of harvesting, cleaning, packing, and putting the greens to bed here!

On this day, we delivered 55 lbs of lettuce, arugula, tatsoi, and spinach, along with 28 bunches of radishes to dining services. (Click on the images for captions)

Green Washing

It’s mid February and we’re continuing to produce plenty of greens in our Solar High Tunnel. We also harvested our first bunches of bright red and white radishes!