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When you can gradually decompose mushrooms, it is not difficult to grow mushrooms yourself. The most imp
Victoria Taft, an employee of Prospect Meadow Farm in Hatfield, inoculates logs with shiitake spores at the beginning of the mushroom growing season. Staff Photo/Carol Lowis
At Prospect Meadow Farm in Hatfield, a shiitake mushroom that grows on logs. ——Staff Photo/Carol Lowis
On Saturday, the shiitake log inoculation seminar hosted by New England Wild Edibles in Heath will see participants drilling and plugging oak logs, and everyone will bring a home with maintenance instructions. Photo provided/Paul Lagreze
On Saturday, Paul Lagreze, a mycologist and mush
Of course, pretzel, hummus, and vegetables are a tried-and-tested snack combination that can calm your snarling stomach before dinner. But that snack medley can get old quickly. Your game plan to revive the snack time: take a pack of seaweed snacks (Buy It, $2, target.com) and fix yourself a batc
Mushrooms are the fruit part of underground fungi and may be the strangest items we see on dinner plates, because they are neither plants nor animals. The largest organism on earth is a fungus nearly 4 miles long, and the underground line of mycelium may act as a kind of internet between plants.
David Kuchta, Ph.D. has 10 years of experience in gardening and extensive reading of environmental history and energy transition. Since the 1970s, he has been an environmental activist, as well as a historian, writer, gardener, and educator.
You don't need to like to eat mushrooms to
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From side dishes and salads to grilled meats and desserts, we have prepared all the best vegetarian recipes for your Thanksgiving feast.
These nutritious meal bowls from vegetarian Asians: the recipe i
Where do you live? In the beautiful city of Limassol.
The best childhood memory? In summer, in my village, after lunch, I took a nap with my cousin under a cypress tree, blowing in the breeze and smelling the fragrance of orange trees.
The most frequented restaurant and absolute favor
Sometimes I forget how lucky we are to live in Limassol, especially in the summer when the beach bar reappears, you can enjoy them to your heart's content. The experience of sitting on the beach and listening to the sound of the waves to wash away the daily stress is unparalleled. The Puesta Oyst
Combining arborio rice, grilled mushrooms (cream, small, yellow or blue oysters are available), sauteed Swiss chard, olive oil, garlic and chicken broth, this dish is a symphony of flavour opposition that Chef Carla dreams of. And you can't forget the true North Star of any risotto recipe: butter