#249: Nantucket Mushrooms

There are plenty of wild mushrooms
fruiting this time of year.
We have a couple of 3″ puffballs to add
to our omelets tomorrow morning.
But we also have a mushroom farm.
This is Todd Leftwich, explaining how it’s done:

He starts the mycelium here:

Then transplants it to bales:
 wherever he pokes a hole…

Pink oyster mushrooms. 
Nantucket is full of these tiny entrepreneurial businesses.
One of the ways we are made in God’s image
is our ability to create.
Nantucketers have it in spades. 
More to come!

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