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Backyard Gourmet Mushroom Growing
5 May 2019 @ 12:00 pm - 3:00 pm$55 – $70
presented by Marita Smith | Milton Mushroom
Please note the date change*
Sunday 5 May 2019 | 12noon – 3pm
Join local mushroom grower Marita Smith to learn how to grow your own delicious gourmet mushrooms at home and without the need of any specialist materials. Marita will be working with a variety of easy to grow fungi such as phoenix oyster, white oyster, king oyster and reishi mushrooms.
Mushrooms are a nutritious, protein-packed product that can be produced with a small carbon footprint. They easily grow chemical-free and in your backyards. If you love mushrooms and always wanted to grow your own then join us on this FUNgi workshop at SAGE.
This three-hour course will cover:
- An introduction to the wonderful world of fungi.
- Overview of local mushrooms: edible, bioluminescent, medicinal, and more!
- Key steps in gourmet mushroom cultivation.
- A hands-on growing session – with all participants preparing their own take-home mushroom kit (all materials provided – valued at $25).
- Alternative low-tech mushroom cultivation techniques, including stem-butt cardboard cultures.
Cost: $55 (SAGE members) or $70 (non members).
Provided: All materials to make your kit (inc grain spawn + mushroom bags).
Includes: Afternoon tea.
Bring: 1 or 2ltr recycled plastic containers (eg yoghurt, feta containers) and a notepad. There will also be an opportunity to buy mushroom cultures, grow kits, and medicinal mushroom products to further kick-start your growing!
About Marita Smith
Marita spent her formative years in Milton after her parents made the sea-change from Sydney. Although initially an unwilling gardener in family working bees, after graduating with a PhB (Hons) from ANU (majoring in organic chemistry and molecular biology because SCIENCE IS RAD) she spent a year WWOOFing and farm-sitting her way around England, Scotland and Wales. Turns out she did love gardening, after all. She returned to the south coast to pursue her love of organic farming, self-sufficiency and science.
Her fave way to eat mushrooms is sautéed with a dab of coconut oil, fresh garlic, Himalayan salt and black pepper – tossed with fresh parsley, nasturtiums and warrigal greens and paired with fresh scrambled eggs and sourdough. YUM!
- Reasons for the reschedule
Marita write…”I am so very sorry that I have had to reschedule my mushroom workshop. Unfortunately, I’ve had some difficulties in the lab with the humid weather we experienced over the summer, which has affected the growth of my petri dish and grain cultures. As a result, I don’t have anywhere near the level of cultures I was aiming to have prepared for the workshop to share with you. Thank you so much for your understanding and patience. As a small-scale, one-person grower it’s down to me to deal with all lab crises, but I’m working hard to get my shroom stocks pumping again. I can’t wait to talk about all things mushrooms with you soon! Cheers, Marita”