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    NorthWest Ontario

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  1. No problems in Northwest Ontario...north of Minnesota. Their Latin and Common names are highly variable in different books. But we eat what I call...Birch (Grey), Aspen (insigne), Orange. Plus anything else that has the spotted stipe and porous fertile surface of a typical Leccinum even if we can't put an accurate name to it. Yeah I know that sounds unsafe but... Never any problem and local lore for Northwest Ontario... there are no poisonous boletes in our area.
  2. Same here. Mid May for me.
  3. My guess is that many mushrooms still need a specific temperature sustained for long enough to trigger "fruiting". So a mild winter won't accelerate their emergence unless it is followed by a sustained hotter than usual spring and summer.
  4. I had a huge number of similar looking cup fungi last May. All growing in depressions of ground that I had back filled with Aspen wood chips and covered with a thin layer of hay. I thought they were Disciotis. Now I am not so sure. They also look like the Peziza from the previous threat topic. Is growth on wood chip sufficiently diagnostic to differentiate the two species?
  5. See new thread with reference to this one---Disciotis?
  6. And do not eat it unless you want to try out a liver transplant within the next 1-2 weeks
  7. Try out the buckets. If they fruit by autumn consider yourself lucky. Then if you have the space, bring them indoors to prevent freezing, leave dormant over winter and then send outside again next summer
  8. Maybe a Suillus species. The Caps look slimy or sticky.
  9. Ryan can you identify the tree species?
  10. Interesting, but people need to use common sense with any food or drink. Micro-managing your diet based on theoretical concerns of future harm creates anxiety and mental distress. So much anxiety, that the harm inflicted by worrying about we eat is worse than the rare medical consequences predicted. On the other hand if you are someone with frequent Calcium Oxalate kidney stone you probably should pay attention to Oxalate consumption From the Cleveland Clinic: The more oxalate that is absorbed from your digestive tract, the more oxalate in your urine. High-oxalate foods to limit, if you eat them, are: Spinach Bran flakes Rhubarb Beets Potato chips French fries Nuts and nut butters
  11. Oak is ideal for Shiitake. It is extravagant for Oysters which prefer stuff like cheap poplar. If your logs are big enough consider doing Maitake or Chicken of the Woods.
  12. Just saw this post. Yes it will likely work. I have done shiitake and oyster on logs. Shiitake is much more productive and successful. Use the biggest log you can handle physically. Keep them well shaded and with a way to mist or soak especially if the first summer is dry. Mine did not produce until their second year. Don't plug your logs until last frost threat is over. I'm sure I lost a few logs a couple years ago, when we had a deep freeze right after plugging the logs. Wine caps are almost idiot proof. Extremely productive. Multiple flushes through each summer. Best in shade because the deep purple cap blanches brown in sunshine. Consider plugging some poplar stumps in the forest they are cutting. It might take several years to produce but the yield is huge compared to plugging logs. My preference is Polar White Oyster from Field and Forest in Wisconsin.
  13. From Mushroomexpert.com...."this mushroom is not going to cure your cancer, nor any other ailment you may have—and if someone has sold you a product based on the assumption that it will, you have purchased some snake oil from a witting or unwitting charlatan. The only health benefits associated with consuming Inonotus obliquus result from the exercise involved with hunting for it in the woods. There is no legitimate scientific support for the idea that mushrooms are medicinal in any specific way." Plus from other reading, the potentially biologically active compounds in Chaga can only only be extracted under High Pressure/Organic solvent systems that are far beyond the technology of your average home brewer doing single or double extractions. Still Chaga interests me. The few I have ground and brewed have virtually no taste. But, the end product tastes like "rain water" which is OK. I can't describe what I mean by rain water but Chagas make a clean water drink.
  14. Yeah that looks like Chaga for sure. Is that a poplar or cottonwood tree? On my farm/bush lot there is a half acre area in the middle of old growth Trembling Aspen forest where many Aspens have huge Chaga growth emerging from the trunks. I hope to hear more from others about alternate tree species that are infected by Chaga.
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