Lion's Mane Grow Kit

Mini-Farm ready to produce its first harvest in 1-2 weeks.

What to expect:

Weekly or bi-weekly harvests of delicious, fresh, and organic Lions Mane Mushrooms for 2-3 months with proper care.

What's inside: 

A growing kit containing a specially formulated mixture of sawdust and soy hull, fully inoculated with Lions Mane Mushroom culture (mycelium). This gives the block its white color.

Potential yield: 1-2 pounds of gourmet mushrooms with proper care and good conditions.

Location: Find an indoor spot with indirect sunlight, protected from heat. Ideal temperature range is between 55°F and 70°F (slightly warmer for short periods is okay). Colder temperatures will delay and lower the quality of mushroom growth.Cut bag-

1. Clean area with alcohol. Using a sharp, clean knife, carefully cut  an X  evenly along the block length.

2. Fold and squeeze out extra air in the bag- This will force the mushroom to grow to the fresh air source. 

 

3. Flip the bag upside down and set it on the counter.

Storage During Growth:

1. Monitoring: Observe your Mini-Farm daily for signs of growth. Within 1-2 weeks, you should see tiny white "pinheads" appearing on the substrate surface.
2. Misting: Once mushrooms start developing, lightly mist the walls of the block (not directly on the slit) once or twice daily.
3. Adjustments: Elongated mushrooms: This indicates insufficient air circulation or lack of light.

Solution: Move the bag closer to an area with increased air flow and increase the misting.

Alternative solution: Move the farm closer to a light source.

Harvesting:  As the mushrooms mature, downward pointing spines will begin to form. Lion's Mane are fully developed and ready for harvest when the spines begin to elongate (and reach 1⁄4 ̋ length). Overly mature mushrooms will quickly release spores which show as a white powdery dust or flakes. Mushroom quality, shelf life, and flavor is better if you pick before this happens. To harvest, simply grab the mushroom, twist, and pull it off the block. Use a knife to trim off the mushroom stem and sawdust that may be attached to the stem. 

• Storage: Store harvested mushrooms in a brown paper bag in the refrigerator for up to a week. However, they are best enjoyed fresh.

Second and Third Flushes:

After the first harvest:

• Use a clean knife to remove any leftover mushroom "roots."
• Tighten the bag and tuck excess plastic.
• Let the Mini-Farm rest in its cool, protected spot for 7-10 days before expecting a new crop.
• Repeating the cycle: Follow the same steps as the first crop. You can typically expect 3 or more flushes with proper care, with each cycle taking 1-2 weeks.

Block Disposal:

Once the Mini-Farm stops producing mushrooms, you can:

• Compost it: Add it to your garden to enrich the soil.

Remember, following these instructions and providing proper care will help you enjoy multiple harvests of delicious Lions Mane Mushrooms from your Mini-Farm!

 

 

Oyster Mushroom Grow Kit

Ready to produce its first harvest in 1-2 weeks.

What to expect: Weekly or bi-weekly harvests of delicious, fresh, and organic Oyster Mushrooms for 2-3 months with proper care.

What's inside: A growing kit containing a specially formulated mixture of sawdust and soy hull, fully inoculated with Oyster Mushroom culture (mycelium). This gives the block its white color.
Potential yield: 1-2 pounds of gourmet mushrooms with proper care and good conditions.

Location: Find an indoor spot with indirect sunlight, protected from heat. Ideal temperature range is between 55°F and 70°F (slightly warmer for short periods is okay). Colder temperatures will delay and lower the quality of mushroom growth.

Cutting: Clean area with alcohol. Using a sharp, clean knife, carefully cut  an X  evenly along the block length.

Fold and squeeze out extra air in the bag- This will force the mushroom to grow to the fresh air source. 

Flip the bag upside down and set it on the counter.

Storage During Growth:
Monitoring: Observe your Mini-Farm daily for signs of growth. Within 1-2 weeks, you should see tiny white "pinheads" appearing on the substrate surface.
Misting: Once mushrooms start developing, lightly mist the walls of the block (not directly on the slit) once or twice daily.

Adjustments:
Elongated mushrooms with tiny caps: This indicates insufficient air circulation or lack of light.
Solution: Move the bag closer to an area with increased air flow and increase the misting.
Alternative solution: Move the farm closer to a light source.

Harvesting:
Growth rate: Expect mushrooms to double in size daily (except in very cold conditions).
Harvesting time: Harvest when caps are 1-2 inches wide and before the outer edges curl upwards. They are most flavorful at this stage.
Picking: Gently twist the mushroom base between your fingers to remove it, leaving as much of the block intact as possible.
Storage: Store harvested mushrooms in a brown paper bag in the refrigerator for up to a week. However, they are best enjoyed fresh.

Second and Third Flushes:

After the first harvest:
Use a clean knife to remove any leftover mushroom "roots."
Mist the inner plastic wall.
Tighten the bag and tuck excess plastic.
Let the Mini-Farm rest in its cool, protected spot for a few days before expecting a new crop.
Repeating the cycle: Follow the same steps as the first crop. You can typically expect 3 or more flushes with proper care, with each cycle taking 1-2 weeks.

Block Disposal: Once the Mini-Farm stops producing mushrooms, you can add it to your garden to enrich the soil. Remember, following these instructions and providing proper care will help you enjoy multiple harvests of delicious Oyster Mushrooms from your Mini-Farm!

 

 

Shittake Plug Kit

Shiitake mushrooms grown on logs can be highly productive. Logs can fruit for up to 8 years. Inoculating logs is simple and straightforward. Maintaining and managing logs is a matter of moisture management and patience. Be sure you have good quality logs to make the best possible Shiitake growing experience. Follow the steps below for inoculating and managing your Shiitake logs. 

1. Cut the logs 

(3-8˝diameter x 36-40˝ length) Healthy, living trees should be cut during the dormant season and rested a minimum of 2 weeks prior to inoculating. This allows time for the tree's defense system to die back. Protect the logs from drying out by storing them low to the ground (but out of the soil and leaf layer), out of the sun and wind, and where they can receive natural rainfall. Logs can be rested until inoculation for longer than 2 weeks, however there is increased risk of contamination and losing vital log moisture beyond 8 weeks. 

2. Drill 

Drill the holes to a 1˝ depth following the diamond pattern for roughly 50 holes per log. If your logs are larger than 6" in diameter you will need more than 50 holes per log. Plug spawn requires 8.5mm (5/16˝) drill bit.

                             

3. Inoculate and seal. 

Use a hammer and gently tap in one plug per hole so it’s flush with the surface of the log. Seal each plug with melted wax and wool applicator.

4. Label logs with strain/ date inoculated.

Time to plant: Typically spring, but throughout the growing season. 

Time to fruiting: 12-24 months

Logs grown on: Hardwoods, ideally Oak species, Sugar Maple, and Ironwood. 

5. Incubate log and water. 

Once inoculated, place logs in a shaded area, protected from the sun and wind, low to the ground (on pallets or poles), and where they can receive natural rainfall. (Recommend covering logs with permeable fabric, pine boughs, or netting). Maintaining moisture during this phase is a critical step to Shiitake success. Logs receive 1˝ of rain/ week.