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Old Oak

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Posts posted by Old Oak

  1. Still hectic year. Single parenting and working in healthcare has not afforded as much time for shrooms as I had hoped. But hereā€™s some highlights.Ā 
    Ā 

    1. Morels from this spring

    2. Big honking gyromitra

    3. My daughters showing off their black raspberry hauls

    4. Gyroporus purpurus

    5. Russula virescens

    6. Amanita multisquamosaĀ 

    7. Boletus atkinsonii. IĀ found a number of these the other day, but all were so big eaten even I wouldnā€™t take them!Ā šŸ˜œ


    Ā 

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  2. We had something like this happen in Nebraska after really severe and prolonged flooding in 2011. Ā A large amount of old huge cottonwood trees died from being under water for too long (3 uninterrupted months). The next year there werenā€™t any mushrooms in the flood plain but the year after was insane. My brother and I were literally crawling through a few areas because it didnā€™t pay to stand there were so many. As the cottonwoods died completely so did the flush. We were back to normal after just a few years.Ā 

  3. Sorry havenā€™t posted in a while. School and babies are a time vortex.Ā 
    Ā 

    My usual places havenā€™t been producing as well as they usually do. I was walking from tree to tree and stumbled upon this fairy ring of hens where a tree had fallen a couple years ago. Dollar bill for scale. The one in the pic with me was 10lbs.Ā 

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  4. Iā€™m happy to see more of this kind of reporting recently. Whether itā€™s CBD oil or medicinal mushrooms there is a lot of bad/noĀ science being used to make these claims. The ironic thing is that itā€™s usually from people who are all about whatever science supports their political beliefs, but cannot be convinced otherwise if it doesnā€™t jive with those.

  5. I agree that it may not have been the mushrooms, but as a former chef and mushroom seller, chefs donā€™t know as much as youā€™re assuming. They know cooking, not mushroom Identification. I think most depend on the expertise of the hunters. Also, the head chef of a Michelin star restaurant is like the head of a large lab at a university. They run the operation from the top but donā€™t have as much to do with the day to day stuff (like produce intake).Ā 

  6. They were mostly P. ostreatus with a few P. serotinus mixed in. I went out again today. They were all growing from black willows. There weren't any growing on cottonwoods (which are plentiful in that area). They were very high today so I had to get my trusty fishing weight and dacron fishing line to get them down! There was also stiff competition from the deer. You can see in the first photo that they munched off the ones that were within range.

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