Mushroom growing
Episode: # 17 11/8/07
Presenter: Neville Passmore
Gardeners often curl the lip and get aggressive when the word fungus comes up in conversation because diseases like black spot of roses, Powdery Mildew of grapes are a real pain in the neck. But there is one group that actually brings a smile to the lips of gourmets and gardeners alike – mushrooms
Here is where it all begins a pile of straw with poultry manure and water being mixed together to create a working compost. Heat generated in the compost process kills of germs and creates a marvelous rich organic base through constant turning. Lots of air is added as well, by a massive traveling machine that goes up and down the stacks every couple of days adding lots of oxygen which of course is what the microbes that create the compost need.
Once the compost cools this is when the mix is inoculated with the spores of the mushroom which have been cultivated on grains of rice.
After a coupe of days the grey spreading threads called mycelium begin to colonies the compost followed by the emergence of pinheads.
In the controlled atmosphere growing houses it is warm, dark and humid these rapidly grow into mushrooms the fruiting body of the fungus.
These are harvested at different stages for buttons right up to large field size mushrooms. This can make a meal all on its own.
You can grow your own at home using kits and there are full and easy to follow instructions on the pack and every thing you need is there. You can get two different styles of kits, your Portabello/ Swiss Brown Mushroom and your regular White Button Mushroom kits.
Mushrooms are low fat, cholesterol free and excellent sources of vitamins B and D so they are good for you but the reason Neville goes for them is that he just love the taste!
Crown's Mushrooms
163 Belgrade Rd Wanneroo
Western Australia 6065
Phone: +61 8 9405 1636
Fax: +61 8 9405 2399
Next Neville went to Conti’s Restaurant, in Wanneroo, north of Perth, where they had promised to cook up a basic, yet tasty Australian dish. Their chef, Kurt, cooked up a tasty sirloin steak with mushroom sauce. Yum! To go with this meal, Paul Conti, of Conti’s Restaurant has recommended a Mariginiup Shiraz 2004, planted in 1958.
Presenter: Neville Passmore
Gardeners often curl the lip and get aggressive when the word fungus comes up in conversation because diseases like black spot of roses, Powdery Mildew of grapes are a real pain in the neck. But there is one group that actually brings a smile to the lips of gourmets and gardeners alike – mushrooms
Here is where it all begins a pile of straw with poultry manure and water being mixed together to create a working compost. Heat generated in the compost process kills of germs and creates a marvelous rich organic base through constant turning. Lots of air is added as well, by a massive traveling machine that goes up and down the stacks every couple of days adding lots of oxygen which of course is what the microbes that create the compost need.
Once the compost cools this is when the mix is inoculated with the spores of the mushroom which have been cultivated on grains of rice.
After a coupe of days the grey spreading threads called mycelium begin to colonies the compost followed by the emergence of pinheads.
In the controlled atmosphere growing houses it is warm, dark and humid these rapidly grow into mushrooms the fruiting body of the fungus.
These are harvested at different stages for buttons right up to large field size mushrooms. This can make a meal all on its own.
You can grow your own at home using kits and there are full and easy to follow instructions on the pack and every thing you need is there. You can get two different styles of kits, your Portabello/ Swiss Brown Mushroom and your regular White Button Mushroom kits.
Mushrooms are low fat, cholesterol free and excellent sources of vitamins B and D so they are good for you but the reason Neville goes for them is that he just love the taste!
Crown's Mushrooms
163 Belgrade Rd Wanneroo
Western Australia 6065
Phone: +61 8 9405 1636
Fax: +61 8 9405 2399
Next Neville went to Conti’s Restaurant, in Wanneroo, north of Perth, where they had promised to cook up a basic, yet tasty Australian dish. Their chef, Kurt, cooked up a tasty sirloin steak with mushroom sauce. Yum! To go with this meal, Paul Conti, of Conti’s Restaurant has recommended a Mariginiup Shiraz 2004, planted in 1958.
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