Request a Catalog
This advanced cultivation workshop will focus on four season mushroom farming, using indoor cultivation of Shiitake on logs and Oysters on straw to supplement and fill in the gaps of outdoor cultivation. We’ll cover how to recreating a woodland environment indoors and maximize its use by using reliable fruiting cultures and proper construction of fruiting rooms with air, heat, and humidity control. We'll bebreaking into two groups (and then rotating) between two instruction tracks: Shiitake Cultivation and Oyster Cultivation. The Shiitake Cultivation Track will cover timing of cut and indoor incubation in the fall; tips from the high speed indoor log cultivation method; moving logs out and outdoor cultivation; use of fruiting blankets for season extension; moving logs in for indoor cultivation; resting logs indoors; strain and wood selection for optimal production; forced fruiting and log rotation; stacking configurations indoors and out; force fruiting with a pit tank and tractor vs. stock tank; disease problems; strain assessment; harvest and storage.
The Oyster Cultivation Track will cover the role of pasteurization: changes in the microbiology of the straw, what makes it work, what species grow best with this method. Other topics will include: clean technique; inoculating a bag; substrate selection and particle size; looking at strains, spawn run and potential problems; the role of additives in cultivation; selection of species to maximize production for each season; the use of sawdust spawn vs. grain spawn; the science of packing and venting straw bags; incubation practices and problems; maximizing indoor space and the use of shelves vs. hanging bags; culture rotation; harvest/storage tips; and a fruiting room tour.
The workshop includes a catered midday lunch break.
Attendance is limited to 16 people, so if you're interested, please call or register online early!