Proof! Well not scientific.

My wife and I were walking by this spot last week and to my surprise we found some oyster mushrooms. They are about a day past prime, but still wonderful. I want to say it has been about 2 or 2.5 years since I poured some spored oil on this stump and the trunk laying on the ground next to it about two weeks after it was cut down. The tree is still holding on to life.

Links to some cool sites

Brother Matt forwarded some links today, via CBS Sunday Morning story on mushroom foraging.

Far West Fungi -mushroom store in san francisco ferry building. Their website has some great mushroom facts, nutritional information, storage and handling info and wild mushroom calendar.

http://www.bayareamushrooms.org/index.html

Mycological Society of San Francisco

Brother Jon's backyard LBM's

These are some pics of nice looking LBM's that brother Jon found growing in his back yard. LBM's? Little Brown Mushrooms, not for eating or worrying about. Just leave them to their work.

Andra's Harvest

Look at what Andra found, while I'm living in Califoria.
She says these are the largest she's ever seen.
The other half are still on the logs.

Garden Oysters

These first two pictures are the first oysters to grow out of a log I inoculated with spored oil.
The second two are yummy oysters growing out of the stump of an Oak tree which used to grow out of my deck, but fell down 5 years ago.

David's Kombucha Recipie

(For 20 liters finished kombucha)

Materials:
6 liter glass carboy with air lock
Tube to siphon during bottling
20 liters Mineral Water
1600 g sugar
1 box celestlial seasonings "Fast Lane" or "Morning Thunder" tea
5 4l jugs or other bottles
2-4 L Kombucha Mother (see below)

Brewing:
Combine 4 L water, tea, and sugar in stock pot
bring slowly to a boil
keep at a simmer for at least 15 min to "sterilize"
let cool and add to remaining water already in carboy

once cool to the touch (many hours)
add 1/2 gal "Mother"

Bottling
Once bubbling stops and air lock slows down (<1>Kombucha Mother
This is a mini-recipe to increase the available volume of Kombucha culture
To get sufficient Kombucha starter, I purchase commercial Kombucha
This comes in 355 mL bottles
So, Make 3.5 L of tea with 100 g/L sugar,
once cool to touch, add entire bottle of commercial Kombucha (e.g. http://www.gtskombucha.com/kombucha.html)
Allow to sit until bubbling subsides
---------------------

While we're talking kombucha, these are my two favorite pre-made kombucha drinks:
http://www.gtskombucha.com/
http://www.wonderdrink.com/
aaron

more oyster pics