Several weeks ago we were able to harvest our first batch of student grown and student harvested Oyster Mushrooms. Mushroom patches were purchased with a Paul Smith’s College Campus Sustainability Fund Grant from Fungi Perfecti.com.  Everyday, twice a day, the mushrooms were sprayed with water, this helps the mushrooms grow by keeping him moist. The mushrooms are covered with a plastic bag that has holes poked into it. The mushroom patch breathes through these holes; mushrooms will also grow through these holes.

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During the first 7-10 days is when we first started to see the primordia, which is the earliest stage of mushroom formation. It wasn’t until 3 or 4 days later that the primordia started to mature and reach full maturity. Once the mushrooms reached this stage we moved 4 or 5 patches “bags” into the dining room, using them as a center piece for the room. Our mission as a farm to table restaurant is to educate our customers and provide them with a visual as to where and how their food is being grown.  Throughout the week we offered a special oyster mushroom dish, which seemed to be enjoyed by everyone who ordered it.

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On Friday we did a special presentation of the mushrooms in our dining hall. Kids seemed to be the most “wowed” by the mushrooms.  We had finished our mushroom supply that week. The cool thing about the mushroom patch is that it will regrow, even after the first harvest. As long as they are misted and maintained, we should be able to keep harvesting once the mushrooms mature again. The experience of growing mushrooms that we actually use in the kitchen has opened my mind to new ideas and uses of locally grown products.

Produced by, Tyler Hinkle-Maler

Garden Assistant and St. Regis Restaurant Student