Oyster Mushroom Fun

White oyster mushroom spawn inoculated into shredded cardboard and layered into a recycled plastic planter pot. For inoculation I put the white plastic bag over the top and after a few weeks when I peeked it looked like this. I decided to try to top fruit the oysters in our shower tub since it is a little too cold outside and that way I can keep an eye on the daily growth. I spray water with a small spray bottle a few times a day for moisture.

Day 1

Day 2

Day 3

Day 4

The Captain!

Day 6, ready to eat the first tub grown oyster mushroom and they were yummy.

Sautéed oyster mushroom with garlic, onion and carrot top. Sweet carrot, beet, daikon, red cabbage and kale sautéed with brown rice and pink ginger curry sauerkraut.

Pink Yarrow just keeps going

A Beautiful Fall

Kales are becoming one of my favorite plants to work with, so beautiful, tasty and healthy.

Best raspberry season ever. After application of our aerated compost tea the berry size doubled and we tripled our harvest even in a drought.

Our blueberry and wildflower patch

Decorative red asparagus seeds. Another great plant that is both visually beautiful, tasty and a favorite of pollinators.

Young blueberry bushes on fire.

Wild blackberry electric fall foliage with new saffron beds in background.

Making new black raspberry beds with cardboard, woodchip, a little of our good compost and of course the newly propagated black raspberry plants. We tip root black raspberries as soon as they are done fruiting into planting pots with a rock on top and about a month or two later it is all root ready to be cut and planted out. Both black and red raspberries have become our favorite berries, they are visually beautiful, produce loads of berries. In our experience they are easy too. Just give them some mulch and a little compost or aerated compost tea and they thrive even through droughts.

White oyster mushroom grow on cardboard in plastic tubs in our greenhouse, super tasty and fun.

The seedless grapevines keep growing even after the frost.

November figs from the greenhouse. This year we had 2 fig harvests one in early Summer and one now in mid November.

Red and Savoy cabbages, a little smaller than normal due to the drought but still decorative even after the frost.

Dried up cup plant stacks ready for kindling and a blue chicory flower making its last splash before winter.

The many wild aster flowers makes fall the most beautiful season here.

Boneset wildflower another fall beauty

Our new grapevine Torii

Milkweed seeds ready to be blown away. We have milkweed growing everywhere now and try to leave it be for the monarchs and pollinators. In the orchard we have found that where we have large patches of milkweeds the trees do really well too.

Saffron harvest.

Fall garden harvest storage.

After the frost

Dark Galaxy heirloom tomatoes partly survives first round of frost

Zucchini flowering after the first round of frost

Curly Kale so much sweeter after the frost

Mini mushroom field

Winter squashes harvested before the frost though many were hiding in the weeds and made it through even the 2nd round of frost.

The tomatoes just keep coming!

Sweet cream tomatoes after the 2nd round of frost, almost dead but still tasty and beautiful. These yellow tomatoes are really delicious but also a favorite of the stinkbug!

The fruit of sunshine

Sweet seedless grapes

Too many tomatoes!

Buttercup, our favorite winter squash so far both in taste and design

The annual garden turned jungle

Our first purple cauliflower

Thornless blackberries in greenhouse

Blueberry cherry tomatoes

Super happy winter squashes, the result of our homemade bio complete compost

Winter squash planted at the same time as above but with someone else’s poor compost

A lot of peaches to come!

Cup plant flowers, a favorite for pollinators and butterflies. Later on the birds will eat the seeds and lastly we harvest the square plant stacks which are perfect as fire starters

Cup plant kindling

Trombocino Heirloom Summer Squash

Max lazing away!


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Compost tea bubbling away. The amount of air needed to make aerated compost tea is like a rolling boil otherwise things go anaerobic and diseases start to grow.

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Our conical compost tea brew set up.

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Micro arthropod under the microscope from our compost. We are constantly checking that the compost has all the good soil microbes and good fungi at the right levels and no signs of diseases. Micro arthropods eat fungi so it is always a good sign to see them in compost samples, meaning the compost is high in beneficial fungi.

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Beautiful kales, growing 8 different varieties this season.

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Our compost operation where the magic happens. We have made 10 thermophilic compost piles this year and our last batch, a vegan compost mix (meaning no manures but ground up peas for high nitrogen) is definitely the best with the highest beneficial microbial and fungi count.

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A happy young contender peach planted 2 years ago and full of fruit.

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Beautiful views from the Chestnut Orchard with Mullien wildflowers stealing the show.

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Our shiitake logs with woodchip for moisture retention and shade cloths.

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