Growing “It starts with tree selection,” says Nick. “We look for primarily oak, but any hardwood tree will work. We make our selections based on road management and forest management in order to do well by the ecosystem. In the winter, when the trees drop their leaves, that indicates that they are storing their sugars and carbohydrates. We will fell the tree and let it sit for one month with the branches and then we cut it into our 36 inch logs and remove the branches. Next, we immediately inoculate by drilling holes into the log, filling it with sawdust spawn and then wax over the holes and on the 16 | PENSACOLA MAGAZINE end of the logs to protect the log from invasive fungus, bugs and weather. It sits under cover in 100 percent shade with a misting system for about 10 months of incubation. After that, we stack them vertically and soak them in water for 24 to 48 hours. In about seven days we have edible mushrooms.” Although Coldwater’s mushroom production is larger in scale (roughly 500 logs), it’s relatively easy for a home grower to use the same process on a smaller scale. Nick recommends home gardeners have eight logs, soaking one per week for a continuous supply of mushrooms. The season here runs roughly from early October to early June. They will produce in mild winters, but not in freezing weather. After harvest, you wait eight to ten weeks and then soak it again. For Coldwater Gardens' 36 inch logs, each log produces between one to three pounds per post soaking harvest. Be sure to keep them moist with a mister or garden sprinkler. Logs require about 40 percent internal moisture content during resting and about 60 percent during fruiting. Wood moisture meters are available online. DIY Shiitaké
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