Oyster mushrooms' sweet, mild flavor and velvety texture make for delicious eating, whether raw or cooked. They're also the easiest and most forgiving variety to grow, especially on Howard Berk and Todd Pittard's Pittard's mushroom growing log. The duo salvaged recently felled aspen and poplar trees, cut them into logs, and planted organic oyster mushroom spores inside. All that's left to do is soak your log and keep it in a damp, cool, dark place. Soon: fresh oyster mushroom heaven. Re-soak and harvest every six weeks or so for up to three years. That's a lot of shrooms for stir-fries, stuffings, salads, and sauces. Put a smile on the face of your favorite mushroom lover, gardener, or mad scientist. Handmade in Georgia. Fungi fact: Each log has different nutrient contents and can fruit at different rates. Initial fruiting can be as quick as six months, while some can take over a year.
