The Open-Source Protein project continues on.
Fungi, like most *every other living thing* need variety. Some of the tried and tested complementary substrates have been
– Root vegetables (carrots, leeks) and tubers (yams/sweet potatoes)
– Yerba Mate (p. ostreatus consumes it faster than anything else we’ve tried)
– Cat hair
– Fresh kombucha scoby
– Moose manure (tried in a different location from the other cultures. Mushrooms for me, yeah. Moose-leavings? Nahh)
– Dried kombucha scoby cleaned with a vinegar wash. The fungus simply routed around, though it never molded
The first jar of culture that we naturalized with cat hair has sprouted a cluster of fruitbodies in the past day and a half. New blend of coffee/yerba-mate are developing strong mycelium.
2 jars have been naturalized in the developing compost pile.
1. Red-wrigglers (vermicompost) also like coffee grounds, and many species of mushroom will readily feast on worm-castings with all the rest. Waiting for it to get warm enough that the worms come up into the compost more.
Hypothesis: Worms (great soil-builder/decomposer) and p. ostreatus mycelium will form symbiotic bonds filling in complimentary ecological niches. Increase rate/thoroughness of compost process. If a developed culture is installed in middle of raised garden beds, the oyster mushroom mycelium will also form symbiotic/mycorrhizal bonds with the vegetable roots.
2. Seeing as how p. ostreatus can digest crude oil and nuclear waste (? Trying to find source), and kombucha can partially break down rubber and lower-grade plastics (it turned the rubber gasket on a flip-top locking bottle to a nasty goo. Bottling with caps is a lot better), one wonders if the two can work in tandem to accomplish bio-recycling (related to bioremediation). If the kombucha scoby can be inoculated with that culture they found in South America hat digests nylon, like it can with kefir, the sky’s the limit.
Oh! And before I forget. . .if you happen to find a (**legitimately licensed, of course) copy of the 2-volume set of “Edible Forest Gardens” by Dave Jacke and Eric Toensmeier, READ IT. There are very few “should”s in this world, this is one of them