Tag Archives: food security

Shaggy Mushroom

This fall I’m really trying to let fungi thrive.  Mushrooms pop up in several spots around our place.  They’re pretty, but for some reason I’ve always weeded them out…

Coprinus comatus
photo by SVSeekins

Perhaps they scare me a bit.
Are they edible?
Hallucinogenic?
Medicinal?
Poisonous?

Perhaps I’m just a neat- freak?

Years ago someone told me that trees use fungi root systems as information highways between other trees.  I dismissed the idea.  It sounded too airy-fairy.  But scientists are looking into it.  BC’s Suzanne Simard explores & maps the fungi mycelium networks that trees use to share nutrients with offspring & neighbors.  Sounds a bit like the story line to Avatar, doesn’t it?  Perhaps the Old Ones were on to something?

Coprinus comatus, shaggy mane
photo by SVSeekins

The Pacific Northwest is a great place for mushrooms.  The rainforest at one of our favorite campsites is prime.  In 2015 I was charmed by orange stools with white spots.  This October, right in our campsite, was a beautiful white shaggy mushroom.

Coprinus comatus, shaggy mane, lawyers wig, mushroom fungi fungus edible garden Victoria, Vancouver Island, BC, Pacific Northwest
photo by SVSeekins

Growing in afternoon sunshine beside a well trodden gravel pathway, not far from the beach, it struck me as unusual.  This is not the regular deep humus-rich growing site I’d expect for fungi.

The shape & outer texture of the mushroom are distinctive.  I’m pretty sure it’s the edible  Shaggy Mane, aka Lawyer’s Wig, aka Coprinus Comatus.  That said, I’m no expert.

Coprinus comatus
photo by SVSeekins

For several days we carefully left the cap to its business. While striking camp, the mushroom was knocked open.  I felt bad, but took the chance to look at the inner gills where the spores were maturing.  The dark coloring is further evidence that the ID is correct.  Maybe we should’ve made mushroom soup. (Actually, I wasn’t tempted to use it because of the high traffic area & the large population of dogs around camp.)

Coprinus comatus
photo by SVSeekins

Did you also notice how much the fruit grew in just 3-4 days?  Doubling size  in 48 hours seems amazing to me. The apples in our garden don’t produce like that.

Now I’ll try to keep a closer eye on the fungi growing through our gardens.  Perhaps I’ll shift even further out of my  comfort zone & explore farming some edible types.
🙂

-30-

 

Tomatoes In December

Two months ago, at the end of October, we harvested the last of the tomatoes  before  tidying up the bed  for the season.

The end of season tomatoes, garden Victoria BC Pacific Northwest
photo by SVSeekins

I found a big fistful of orangey-red tomatoes.  They made good snacks, although weren’t as tasty as the sun-warmed-super-red tomatoes we enjoyed in September.

But what impressed me was how many green tomatoes survived on those naked vines through October. (Unfortunately, they taste gross. )

tomatoes ripening under full spectrum lights garden Victoria BC
photo by SVSeekins

What is there to do with 1 pound (600 g) of green tomatoes?

Well C’s mum used to make Green Tomato Mincemeat .(Recipe in November post)

The fruit sat on our counter for a few days as I searched out the recipe… and wouldn’t you know a few more tomatoes turned red!
I ate them    🙂

tomatoes ripening under full spectrum lights garden Victoria BC
photo by SVSeekins

Soon there weren’t enough green tomatoes to make the recipe…. so I continued with the experiment…

By the end of November & I’d had treats all month.  It’s a wonder what those full spectrum fluorescent lights do!

tomatoes ripening under full spectrum lights mid December, garden Victoria BC Pacific Northwest
photo by SVSeekins

I’d decided to hold out to see if the last couple turn color.  Can you believe – – They did!!  Granted, they were puny & a bit wrinkled – – but they turned red.
🙂

Well, I did eat a couple in mid December, but the last few went on top of the compost pile.

Maybe they’ll volunteer!
Maybe they’ll grow into even more productive  tomatoes in the spring.!!
Who knows?
🙂

-30-
© SVSeekins, 2014

Tomatoes Through November

Exactly a month ago the last of the tomatoes were harvested before the bed was tidied up for the season.

The end of season tomatoes, garden Victoria BC Pacific Northwest
photo by SVSeekins

I found a big fistful of orangey-red tomatoes.  They made good snacks, although weren’t as tasty as the sun-warmed-super-red tomatoes we enjoyed in September.

But what impressed me was how many green tomatoes survived on those naked vines. (Unfortunately, they taste gross. )

tomatoes ripening under full spectrum lights garden Victoria BC
photo by SVSeekins

What is there to do with 1 pound (600 g) of green tomatoes?

Well C’s mum used to make Green Tomato Mincemeat .
(see recipe below).

The fruit sat on our counter for a few days as I searched out the recipe… and wouldn’t you know a few more tomatoes turned red!
I ate them    🙂

tomatoes ripening under full spectrum lights garden Victoria BC
photo by SVSeekins

After not too long there weren’t enough green tomatoes to make the recipe…. so I continued with the experiment…

Now it’s the end of November & I’ve had treats all month.  It’s a wonder what those full spectrum florescent lights do.

tomatoes ripening under full spectrum lights garden Victoria BC
photo by SVSeekins

I’m still waiting to see if the last couple turn color.

Won’t it be  impressive if they do?

I’ll have to try JM’s recipe next year.

🙂

Green Tomatoe Mincemeat

ingredients:
2 lb. green tomatoes ( 2 cups = 1 lb.)
2 lb. apple
1 1/2  cup raisins
2 lemons (or 1/2 cup vinegar)
2 1/2 lbs. sugar
1 1/2 tsp. salt
1 tbsp cloves
1/2 tsp. nutmeg
1/2 cup mixed peel (if desired)
4 cups boiling water

instructions:
Grind tomatoes in a blender & scald with 2 cups boiling water.  Pour off & repeat.
Grind apples & raisins… add with other ingredients to tomatoes
Simmer 1 hour or until tender.
Bottle & seal with wax.

Yields:  2 quarts
(Thanks to LM for tracking the old recipe down.)

How do you use green tomatoes?

-30-
© SVSeekins, 2014