Blue Oysters

I went to a mushroom cultivation class today at the Urban Farm Fermentory and came home with a “log” of straw inoculated with spores of a Blue Oyster Mushroom.

It is all new to me…but E loves to eat mushrooms, (and truffles someday, I’ll bet!) so I thought, why not try growing our own?

At the class we learned about sterilizing winter rye berries in a pressure cooker, then, inside an air-sealed glove box, using a syringe to inoculate the berries with spores.  Within a few days the spores will develop, and within a few weeks you have a jar full of mycelium – the vegetative part of a fungus – using the berries as a host.  After the mycelium develops, the berries are packed, along with pasteurized straw, into a plastic bag poked with a series of small holes to allow the fruit – the Blue Oyster Mushrooms in our case – to emerge.

So home I arrived with the straw filled bag, which I am storing in the basement – a dark warm, preferably humid place.  In a few weeks I expect (hope, may be more like it) the bag will become engorged with tiny white strands of mycelium.  At that point I will bring it out into the light, and keep it plenty moist, and it should form a fruiting body: the edible mushrooms.

Fungi are a separate kingdom, distinct from both plants and animals, with an estimated more than 5 million species.  With over 32,000 sexes of spores (don’t ask) only need two to combine to grow into a mycelium mat.  Paul Stamets, in “Mycelium Running” describes a “2,400-acre site in eastern Oregon had a contiguous growth of mycelium before logging roads cut through it. Estimated at 1,665 football fields in size and 2,200 years old, this one fungus has killed the forest above it several times over, and in so doing has built deeper soil layers that allow the growth of ever-larger stands of trees. Mushroom-forming forest fungi are unique in that their mycelial mats can achieve such massive proportions.”

Seems like science fiction to me, but it’s just another part of the wild world of nature.  Incredible.  And edible.  For the most part.


Balance

Nicole Foss is an author whose focus is the crossroads of peak oil, real politik and global finance; her question is ultimately about sustainability. Writing under the pseudonym “Stoneleigh” she is the Senior Editor at the Automatic Earth [www.theautomaticearth.blogspot.com].

She travelled through Maine recently and I helped organize a presentation in Portland.  With less than two weeks notice, we were able to get seventy people to attend on a Monday night.  The discussion lasted four hours.

Nicole’s thesis is that the bursting credit bubble will result in a severe retraction of the money supply.  By reducing or even eliminating credit, only cash will remain and become extremely scarce, thus reducing the velocity of money; the pendulum will swing away from “the orgy of consumption” toward “austerity on a scale we cannot yet imagine.  …As a much larger percentage of the much smaller money supply begins to chase essentials, those [essentials]…will be the least affordable of all.”

This scenario is not, she says, just financial, but compounded by decreasing supplies of oil, with increasing costs of production. “The future is at our doorstep,” she writes, “and it does not look like the past as we have known it.”

No one can know for certain whether Nicole’s scenario will play out.  But that provocative message caused us to wonder about what, as a parent, we need to do to prepare our little one for a future so uncertain.

Our response:

Embrace practical skills – planting a garden, baking bread, fixing a flat tire, living within a budget, to name but a few – because they are fundamentally necessary while also teaching self-reliance and help maintain freedom of action.

Live as close to the earth as practical and possible, and build social capital in our community.  Personal integrity is the most enduring asset.

Play is essential.  Especially in dark times, we need to create joy in our home.  Art-making can fit within that, while also teaching resourcefulness and creative problem solving. That is what our art farm is really about.

Everything has its counterbalance.  Even amidst dark and dire times, there is hope and light.  That is not a pollyanna notion, but something essential; as a balance sheet must have assets to the liabilities, as yin has its yang.

A New England saying is “a rising tide lifts all boats.” But any Yankee fisherman also knows the tide always goes out.  The real and natural cycle has both ebb and flow.

Therein lies the balance.


John Cage, 1928

“One of the greatest blessings that the United States could receive in the near future would be to have her industries halted, her business discontinued, her people speechless, a great pause in her world affairs created….  We should be hushed and silent, and we should have the opportunity to learn what other people think.”


Work-in-progress

I am turning a Japanese Maple tree into a sculpture, spraying it with Chinese Red oil paint, with lacquer to follow.  The piece will be mounted on a metal bracket attached to the wall.  The roots will be left unpainted and dipped in thinned out lacquer.  While painting, the tree hangs from the roots to allow me easily to turn it while I spray the color.  These photos show the tree after three coats of primer, and then two successive coats of color.  I anticipate several more coats will be needed to reach full color.


All Aboard!

A roll of paper and colored pencils…


Beet Ice Cream, with Orange Zest, Mascarpone, and Poppy Seeds

This recipe comes from “Jeni’s Splendid Ice Creams at Home.”  Thanks go to June Gillis, who gifted the book to me.

Wrap two medium beets in aluminum foil and roast, at 400 degrees, until very soft, about 90 minutes.

When cool to the touch, peel and chop, and then puree in a food processor.  Press the puree through a sieve, and combine 1/2 cup puree with 2 tablespoons sugar and set aside.

To the beet puree, add 2 tablespoons mascarpone cheese and 1/2 teaspoon sea salt.  Mix until smooth and set aside.

Combine 2 tablespoons whole milk with 1 tablespoon plus 1 teaspoon corn starch to make a slurry.  Set aside.

Combine 2 cups whole milk, 1 and 1/4 cup heavy cream, 2 tablespoons light corn syrup (or 1 tablespoon Agave Nectar), and zest of one orange (use a vegetable peeler so the zest is large pieces) and bring to a rolling boil for four minutes.  Remove from the heat and wisk in the slurry, return to the heat and boil for one minute, until it thickens.

Remove the thickened base from the heat and slowly wisk in the beet/mascarpone mixture.

Pour the mixture into a one gallon zip-lock bag and submerge in an ice bath for 30 minutes, or until chilled.

Once chilled, remove the orange zest and pour into an ice cream cannister.  Add 2 tablespoons of poppy seeds and churn according to the manufacturers instructions.  Once the ice cream has the thickness of soft serve, put into a one-quart container, cover with parchment paper and freeze, in the coldest part of your freezer, until firm, at least four hours.

Sure to please!




August means Blackberries

On our way to the beach we foraged…


Richard Manning, “Against The Grain”

“There is a story in my family about my paternal grandfather, a respected and successful, albeit bullheaded, farmer in Northern Michigan.  The story…occurred during the Great Depression, in a period of poor prices.  Then, my grandfather raised mostly potatoes.  That fall, he loaded a truck full of potatoes and took them to the local selling shed, where buyers offered him a price he thought pathetic.  So he refused to sell, backed the truck across the road, dumped the potatoes in the ditch, and then drove the truck over them to crush them, as the buyers looked on.  To this day, farmers are offered pathetic prices for crops, but no one in his right mind would do what my grandfather did.

As far as I know, he was in his right mind, and besides his potatoes, he also had at home cattle, hogs, chickens, eggs my grandmother used or sold, milk and cream from cows, apples, seed potatoes saved, and manure piling up to fertilize next year’s crop.  A wood lot gave him lumber and fuel to heat the house.  Neighbors supplied him with labor when he needed it, and he repaid them in kind.  He had alternatives and could get through a year without selling his potatoes.  His was the last generation of farmers to have that independence, before it got traded away for efficiency.”


Ripening fruit, Pears: August



Ripening fruit, Grapes: August