Food.Farmer.Earth Newsletter: Wild and Cultivated Mushrooms

Salmon En Papillote with Wild Mushrooms

Chef Kathryn Yeomans of The Farmer’s Feast demonstrates how to make a succulent wild and cultivated mushroom dish with fresh salmon to deeply satisfy all earthly pleasures.

A Glimpse Inside a Wild and Cultivated Organic Mushroom Farm

Dustin Olsen and his wife Jennifer run the Mushroomery where they grow wild and cultivated organic mushrooms: Blue Oysters, White Elm, Almond Portobello, Lion’s Mane, Shitake, and others.

Growing Backyard Mushrooms

Dustin Olsen of The Mushroomery in Lebanon, Oregon shares some tips for growing a variety of mushrooms in your own backyard.

Coming Next: Backyard Goats

  • Tuesday
    Nori Gordon, of the Going Goaty Collective, demonstrates how to make chevre from fresh raw goat milk. Gordon, and the other members of the collective, milk their mini-LaMancha goat twice a day, producing about 2 quarts to a gallon per day throughout the year. For those who may be wondering, Gordon makes about a pound and a half of cheese from each gallon of fresh goat milk collected.
  • Wednesday
    For Ed and Nancy Arcement, their love affair with goats first began with artisan goat cheese. Ed loves it to eat, and Nancy thoroughly enjoys making it. They purchased their first milking goat, Variety, in 2005. Now they have 7 girls (all goats), producing enough milk not only to make award-winning cheese, but extra raw milk to legally sell from their Abita Springs Farm to neighbors and friends.
  • Thursday
    Wondering if raising backyard goats is feasible for you? Long time goat owner (and lover!) Naomi Montacre of Naomi’s Organic Farm Store, shares some basic tips and advice to get you started.

The Weekly Roundup

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