Oyster Mushrooms: Putting the fun in fungi

story and photos by Grace DickinsonWe can find an estimated 10,000 kinds of mushrooms just in North America. Of these, only 250 are edible, but still—that’s a lot of options. Diversity can be an asset to the typical cook and eater, but what makes the mushroom a staple in the locavore kitchen is its adaptability to be grown outside and inside. Mushrooms are essentially available year-round, making them a popular local ingredient, even in the last few weeks of winter.
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Mushrooms

Only the hardiest souls flourish in the dead of winter. Far from the glimmer of spring, with little sun and no warmth, most reasonable organisms are hunkered down. Fortunately, mushrooms (like bloggers) don’t have much use for nice weather—they do just fine in the damp darkness of February. So, at a time of year when most local produce is coming out of storage, these fungal frontiersmen are still growing away in sheds, notably in Kennett Square.
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