Author: Adrien

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[CANCELLED] Mushroom Log Inoculation Workshop 2020

mushroom inoculation workshop

Due to the current state of emergency, the workshop is cancelled

Mushroom log inoculation is a great way to get edible mushrooms out of your agroforestry system and it fits well within forest improvement practices.

While many mushroom species can be inoculated on logs, in this workshop, you will learn the process we use to inoculate logs with shiitake mushroom. We will cover wood selection, log preparation, spawn handling, inoculation, sealing, log storage and management. We will also talk about other mushrooms that can become part of your system. Continue reading [CANCELLED] Mushroom Log Inoculation Workshop 2020

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Mushroom Log Inoculation Workshop 2019

mushroom inoculation workshop

Mushroom log inoculation is a great way to get edible mushrooms out of your agroforestry system and it fits well within forest improvement practices.

While many mushroom species can be inoculated on logs, in this workshop, you will learn the process we use to inoculate logs with shiitake mushroom. We will cover wood selection, log preparation, spawn handling, inoculation, sealing, log storage and management. We will also talk about other mushrooms that can become part of your system. Continue reading Mushroom Log Inoculation Workshop 2019

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Mushroom Log Inoculation Workshop 2018

mushroom inoculation workshop

Mushroom log inoculation is a great way to get edible mushrooms out of your agroforestry system and it fits well within forest improvement practices.

While many mushroom species can be inoculated on logs, in this workshop, you will learn the process we use to inoculate logs with shiitake mushroom. We will cover wood selection, log preparation, spawn handling, inoculation, sealing, log storage and management. We will also talk about other mushrooms that can become part of your system. Continue reading Mushroom Log Inoculation Workshop 2018

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Clay Oven Workshop

At Edible Forest Farms, we talk about producing food from agroforestry systems, but once the food is produced we need a way to cook it. Clay ovens are a traditional way to cook pizza, bread and all sorts of other dish that would usually go in an electric or gas oven.

This is a two days workshop that will teach the basics of building a clay oven.

When: July 8th and 9th 2017
Time: 9 am to 4 pm
Instructors: Bob Chambers and Michelle Thomas
Location: Kingston (details available upon signup)

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Spring 2017 Pickup

Pickup for all orders will be on Satruday April 29th from 12:30pm until 4:00pm at the farm (3410 Greenfield Road, Inverary).

All plants are bare root and will be packaged in bags with sawdust to keep the roots moist.

If you cannot make it for pickup please contact us via email (info at edibleforestfarms dot ca).

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Mushroom Log Inoculation Workshop

mushroom inoculation workshop

Mushroom log inoculation is a great way to get edible mushrooms out of your agroforestry system and it fits well within forest improvement practices.

While many mushroom species can be inoculated on logs, in this workshop, you will learn the process we use to inoculate logs with shiitake mushroom. We will cover wood selection, log preparation, spawn handling, inoculation, sealing, log storage and management. We will also talk about other mushrooms that can become part of your system. Continue reading Mushroom Log Inoculation Workshop

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Spring 2015 Pickup

We are pleased to announce that our pickup day will be on May 3rd 2015 from 9:00 am to 5:00 pm at 3410 Greenfield Rd. Inverary, ON K0H 1X0. You will get a chance to see the nursery beds, the newly established 4 acres agroforestry plot, our mushroom logs and more.

Some of our plants are sold out and some are getting low, so if you are thinking about getting some plants at pickup, you might be better pre-ordering them now, in case we are sold out by then.

Check out our selection: edibleforestfarms.ca/trees/

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Fermentation Workshop

The class is cancelled

sauerkraut
It is good to be able to grow ones food, but in our Northern climate, it is almost as important to be able to preserve the summer’s bounty to go through the lean months of winter.

A low energy and low-tech technique for preserving vegetables (meat, grains, and dairy also) is to ferment them. Not only does fermentation extends the shelf life of food, it also enhances its nutritional value and taste.

During this 2.5 hrs workshop, master herbalist Rain Lill will teach the participant the basics of lacto-fermentation of vegetables. Participants will get a chance to practice the skills and make their own jar of sauerkraut from local vegetables. Continue reading Fermentation Workshop