Listen, nothing beats that moment when you finally see those little mushroom caps pushing up—especially after you jabbed that log full of spawn, what, last spring? It’s like, “Whoa, I did that!” Also, I get it: the panic sets in. Are these things safe to eat, or am I about to make the world’s worst foraging mistake? Trust me, you’re in good company with that question. Been there, sweated that.
Here’s the thing—if you put the spawn in yourself, you’re golden. No mystery mushrooms here. At Caley Brothers, we’re not out here trying to mess with your dinner. We only deal in edible mushroom spawn and dowels, so unless you invited wild spores to the party, you’re set.
What do you get from us? All hits, no misses:
– Grey Oyster
– White Oyster
– Shiitake
– Lion’s Mane
That’s the lineup. No surprises, just good eats.
Alright, listen up—if you tossed one of our mushroom log kits out back and now you’re seeing some funky little fungi popping up that actually look like the ones you ordered? Yeah, you’re probably in the clear. Congrats, you’ve just become a mushroom parent. Not bad.
Now, if the mushrooms look a bit off—maybe a weird shape, or the color’s not what you expected—don’t freak out. Mushrooms are like us, honestly: a little moody, and they love to switch things up depending on the weather, the log they’re on, or even how much sunlight they’re getting. Sometimes those oyster mushrooms show up looking ghostly pale in the summer, or all frilly after a good rain. Nature’s dramatic like that.
But let’s get real for a sec. If you’re not sure, just don’t eat the thing. That’s the golden rule. “If in doubt, leave it out.” Yeah, it’s kind of a cliché, but also: you don’t want a surprise trip to the ER because you munched on the wrong shroom. Wild spores sneaking in is rare, but hey, nature’s got a sense of humor.
So, here’s what you do: check the mushrooms against the photos on our box (or bag, or whatever the kit came in). Snap a pic, grab your field guide, and do a little compare-and-contrast. Still not sure? Shoot us a photo—we’re not psychic, but we’re pretty good at mushroom ID.
Honestly, the best part of this whole log-growing adventure is getting to know your mushrooms. Watch how the cap color shifts, how the gills line up, the way the stems do their thing. Soon you’ll have a sixth sense for spotting the good ones—and the weirdos.
Ready to harvest? Don’t overthink it. Take some clean scissors and snip at the base, or just twist and pull like you’re picking the last cookie off the plate. Stick your fresh mushrooms in a paper bag in the fridge—they’ll be chill for about a week.
Oh, and cook ‘em. Always cook anything you pick from outside. No exceptions. You’re not a squirrel.
Bottom line: growing mushrooms on logs is kinda magical, super chill, and you get tasty food at the end. If your crop looks like what you planted, pat yourself on the back—you nailed it.