Perhaps a full 24 hours of work went into making all of these logs into the mushroom factories that they will become in the next year.
I ordered wooden dowels inoculated with shiitake spawn, drilled holes into the logs, hammered the dowels in deep, and sealed over the holes with cheese wax to keep it moist. The last part is waiting for the logs to become inundated with the mycelium of the shiitake mushroom.. and when the conditions are right, say when it rains a lot and stays cool.. mushrooms will begin popping out of the logs, ready to consume.
I am very excited. I don’t recall ever enjoying shiitake home grown mushrooms by themselves before.. I wonder the flavor.
These logs can produce mushrooms for years if kept in good care. I have mine lifted off the ground on pallets.
Must be about a thousand pounds of cherry wood containing shiitake spawn.. you only what you sow.
Steepshot