The very first Lion’s Mane mushroom we grew at home from a kit.
We started growing shiitake mushrooms about nine years ago after buying a couple of already inoculated logs at the farmer’s market in downtown Staunton. It was nice to have these mushrooms and it was a great first experience to grow our own at home. More recently, we became interested in growing Lion’s Mane mushrooms after reading about the health benefits and the taste. https://www.forbes.com/health/body/health-benefits-of-lions-mane/. We were so glad we did as they are delicious. The taste mimics crab, scallops or lobster. We sauté on high heat in a dry pan for 10 minutes then add olive oil salt pepper and garlic. Then we eat it on its own or with salads. We have heard they make great “crab” cakes. We will try this soon.
This Root Mushroom Farm grow kit was great. It came full of mycelium and ready to grow. We were so successful with it, we ordered plugs inoculated with Lion’s mane, Hericium erinaceous. Weeks ago, we cut down a beech tree from the farm and we aged the logs a few days. Then we drilled holes for the plugs.
The inoculated plugs and beeswax bars for growing our Lion’s mane on beech logs at home and Saint Andrew’s Forest Farm. Drilling the holes for the plugs. We filled the holes in with our inoculated plug and then put warm beeswax to seal it in and keep moisture. Now we wait for the mushrooms to grow! We are going to also inoculate logs at the farm to continue to diversify the already thriving mycelium in our soil.
We are heading back out to the farm later today to inoculate some of our hardwood logs.
Lion’s mane mushroom and spinach salad with walnuts and Dijon vinaigrette Our supplies needed to drill holes and inoculate the logs at the farm. We built a simple stand for tulip poplar logs in the forest at the farm and are inoculating them with Lion’s mane spawn plugs. We hope to add Hericium erinacious to our home grown mushrooms. They are native to Virginia.
We went to the farm and did weekly chores. After mowing and weed whacking, we blazed a new trail which wound around from the front and followed along a new waterway we found that meets the waterway from the south through to the creek. We made a trail and connected it to chanterelle trail and then made it about half way to the north trail. We used loppers. As we culled these trees, we laid them down along the edge of the trail. We laid them perpendicular to the water flow to begin to build up a berm along the outside of paths. Where we left off, it was still really very dense with tiny light-starved trees.
We found multiple types of mushrooms. When we pulled in we found large red and yellow boletes. We have narrowed these down to several possibilities to identify. We need further testing and data but we enjoy looking at them for now and leaving them alone.
Either boletus sensiblis, hortiboletus rubellus or boletus subvelutipes. Photo credit: Chris Okay 👍🏼 The top of the unidentified bolete.Hygrocybe tops found along bottom edge of clearing. Underside with gills of waxy cap. The second time we have found a small puffball mushroom along the driveway up on top of the hill.Yellow necked caterpillar, Datana ministra. A moth in the family Notodontidae. Found along the new path we made along the south west end of property near the power lines.We saw many mosses and ferns along the edge of the waterway.Boletes popping up, Chris’ foot is pointing at another beginning to push through the layer of pine needles.Animal dens in the stumpery.
Chris and I excited to be at our newly christened Saint Andrews Forest Farm late spring 2023
On April 13th 2023, Chris wanted to go to Buckingham County to look at a property with forest covering most of the 13 + acres. We drove to Afton, over Route 29 and into Buckingham County going deeper and further into beautiful and old woods. Magical seeming forests with giant trees arching over the roadways creating a canopy of green. Little moss covered hamlets of yesteryear with giant boulders covered in greenness and ferns sitting in a creek bed. Gorgeous vineyards and farms. We also saw forests recently violently cleared by loggers. Jagged and torn and pillaged. The roadways beaten and abused by giant trucks full of timber. We saw what looked as though the forests had regrown a year or two after being cut, and also stands that appeared to be five to 10 years on. We began to see ages and stages of development. It was an incredible journey for us because of its unique beauty as well as other circumstances. We both really needed to be in the woods again. We had been away too long. When we arrived and saw the pines and poplars, we both immediately fell in love with our forest.
Chris walking down the driveway in the shade of the black cherry tree.
Our guess was that it had been cleared about 20 years ago. Water had made paths through the woods. Right away, we began to find interesting mushrooms with our exploration mostly limited to the top of the hillside and the edges of the clearing.
Orange waxy cap: The first mushroom we found at St Andrews Forest Farm on May 19. We narrowed this down to a hygrocybe species maybe conica group. (Thank you Reddit mycologists. ) We found it in the clearing near a tulip poplar and black cherry tree. We became hooked on determining the types of fungus we had growing on the farm. We could not wait to get into the woods and down by the waterways to explore the interesting features down there.
As summer came, we began to realize we had a sizable tick population to deal with and thought we would be kept from our explorations of the woods until winter. Glad that was not the case. As it stands, there are still several areas that are infested with nymph ticks as evidenced by when we walk into that area we immediately see between two and twelve on our shoes and socks.
Right now, we are aware that the ticks appear to like moisture. The drier it is, the safer we are. We always wear our permethrin coated shoes and socks. We wear light colors so we can see them more easily. We watch out for each other’s backs. We want to stay safe. Chris has had several bites this summer. He has removed the ticks immediately and cleaned the area well. So far, no symptoms or side effects. When we camp, we will coat our tent and appropriate supplies with permethrin.
The other note I have about ticks is that it is tall grasses and weeds that they are able to attach to our socks and shoes and then climb up to find skin. Stay out of tall weeds and grasses. If you must walk in, look at the tippy tops and you will see the ticks with their legs out. I’d only do this with a mower or weed whacker in front of me. Anyway, they do not fall from trees. They do not fly. They are opportunistic. (However, they can fling themselves out onto you using static electricity. Look it up. Here https://www.science.org/content/article/watch-ticks-fly-through-air-power-static-electricity or on YouTube). This was all helpful for me to learn in order to determine best practices to avoid them.
Keeping our clearings mowed and weed whacking our paths has been extraordinarily effective. It has become easier now that we have the truck and tractor. Lastly, I’ll add that ticks dislike hot and dry. The clothes dryer kills them after 10-15 minutes. This was also helpful for us to know.
Honda Ridgeline and ancient Husqvarna with a v-twin engine – they don’t make these like this anymore. Lots of steel! Our gate to keep out the neighborhood dogs (and any other riff raff or unwanted mushroom bandits. )Unknown Russula species
One of the best things so far has been looking forward to rain out in Buckingham County. We get very excited and wait as long as we can afterwards to go and see what new mushrooms we can find. We have been surprised and delighted every time with new finds. Mushrooms love moisture. So far SAFF has been moist! We’ve been astonished by the diversity of life and can’t wait to see more.
Cyathus striatum, splash cups, commonly called the fluted bird’s nest mushroom, found along the water way in back left corner of farm. It is saprobic, a decomposer growing on dead branches. The inside of cup appears white. Notice the cup with dark eggs which get hit with water and release spores. Ridges along the cup. Light brown or cream colored.
We went back and explored the bottom left corner of the farm and found another property marker. The earth is exposed and red back there, and has recently been washed through by a cleansing rain. In some parts it is easy to see the water moved with force and power. 48 hours after the last rain, we saw pools of water in places as well as found a deep pool with water dripping into it from an underground source.
The pool with water dripping into it from underground.
We found mushrooms and plants growing all along the edges of the waterway. In this area, mountain laurel grows. Ferns and mosses were also present. Tiny mushroom pins that need another rain to grow and mature were everywhere when we stopped and looked around carefully, we saw multiple fruiting bodies.
Numerous cinnabar red chanterelle pins awaiting more moisture to mature. Blue ground cedar and unidentified moss along waterway Multiple unknown brown polypore mushrooms at base of tree along waterway’s edge.
We made our way towards the midline of property along the waterway and stopped when it deepened significantly. We didn’t notice any animal tracks or scat along our way. Yesterday, we saw a rabbit along what we are calling Chanterelle Trail. It was gray and hopped away from us quickly as we were making noise culling numerous tulip poplar and other small, undeveloped trees. We heard the woodpecker off in the distance today but it didn’t come and interact with us directly like yesterday.
Then, we culled more trees as well as trail blazed midway down the hill and made about a third of the way to the north trail. It was dense with sunlight starved trees. We began laying the trees along the outer edges of the trail to build up a berm to help with water flow and soil retention on the slope.
Good onion soup takes love and devotion. The onions take at minimum an hour, and often two hours, to get to the right stage of carmelization. I start with 5 or 6 large onions. Sometimes I get different types to mix together. They’re all delicious once they’ve been cooked forever. I slice them lengthwise and into half rings. Wide slices are fine. Cook them over medium heat — stir frequently for uniform cooking, and to prevent sticking — until they’re dark brown but not burned and black. Add beef stock and red wine. You can thicken it with flour but I don’t.
Besides cooking the onions with lots of attention for over an hour, the other most important thing that I’ve found with onion soup is your choice in cheese. I used to just use Swiss cheese of any kind, but in the past few years I’ve realized that gruyere or emmenthaler is best. Mixing them is even better.
This is just before they are ready to have the stock and wine. I usually deglaze the pan with wine while the onions are cooking too..
This is what they look like more up close when they’re done.
When you add the broth, they are kind of opaque instead of just translucent and shiny.
Then add about 8 cups of beef broth and a splash more of wine. Simmer a bay leaf for 15 minutes.
Cut a slice of crusty or hard bread and put the gruyere and/or the emmenthaler cheese on top. Broil it until bubbly and light brown.
We always start our eggs by adding butter to a nonstick pan with poblano peppers or mushrooms or both. We throw in fresh herbs. Tarragon has been a favorite lately, but in the Summer when it’s plentiful, basil is the usual choice. We shred cheese, usually a sharp cheddar. We found a 3 year cheddar at a local cheese shop recently. It makes a difference to use special cheese. Feta adds even more yum.
We let the cheese get good and melted. We both like it when it gets crusty with cheese around the edges and wherever it’s leaked out. We fold both sides over a bit and voila! A delicious treat morning, noon or night.
Saint Andrew’s Forest Farm 
