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lovesquare
Love²

Registered: 06/04/15
Posts: 556
Last seen: 8 years, 4 months
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Going Gourmet, need advice and suggestions.
#21889150 - 07/02/15 05:28 PM (8 years, 6 months ago) |
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So I'm looking to turn some extra space in the house into a Gourmet Grow Room to supply locals with the best mushrooms possible. I want to utilize quart jars and spawn to bulk, starting on agar. What would be some highly sought after, gourmet mushrooms that I can use quart jars to begin growing. Also if it's better to utilize a different method, I'm all ears. I want the easiest and best methods to go bulk from the beginning and to stay as organic as possible. What are the best species for this venture? I would like to make a decent profit, but providing the utmost quality at the same time.
Rates going out to all those that provide suggestions, advice, feedback, links and all else to help me out, and yes I have experience growing mushrooms.
Love and vibes, Lovesquare
-------------------- If you go down round the bend in the river, You're gonna find a few changes been going down there. If you go down to the gas-powered flatland, Where most of the people just think that they're free, Remember the peace that you had on the mountain, Come back to the love that you had here with me...
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SteveRogers
gandy dancer


Registered: 10/24/06
Posts: 3,450
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Re: Going Gourmet, need advice and suggestions. [Re: lovesquare]
#21889184 - 07/02/15 05:39 PM (8 years, 6 months ago) |
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I have had great success selling oysters at local farmers markets and to local restaurants. I realize this isn't groundbreaking, but due to the difficulty in shipping them at optimal quality, I have had great results with this species. It's very forgiving and will let you selectively test different lines of genetics....Oysters were easiest to grow for me (blue oyster or golden oyster recommended), king oysters were a little harder. Shitake takes forever to grow for me, but you could probably get it to work. Then I would say black poplar, lions mane, and nameko are also good ones that I am currently working with
Reishi has also been very good to me, it requires a more educated niche market, but when capitalized on can be very lucrative.
-------------------- "General, I am loyal to nothing......except The Dream"
Edited by SteveRogers (07/03/15 03:05 AM)
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lovesquare
Love²

Registered: 06/04/15
Posts: 556
Last seen: 8 years, 4 months
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Re: Going Gourmet, need advice and suggestions. [Re: SteveRogers]
#21889427 - 07/02/15 06:35 PM (8 years, 6 months ago) |
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Quote:
SteveRogers said: I have had great success selling oysters at local farmers markets and to local restaurants. I realize this isn't groundbreaking, but due to the difficulty in shipping them at optimal quality, I have had great results with this species. It's very forgiving and will let you selectively test different lines of genetics....
Reishi has also been very good to me, it requires a more educated niche market, but when capitalized on can be very lucrative.
Cool thanks for the reply.
-------------------- If you go down round the bend in the river, You're gonna find a few changes been going down there. If you go down to the gas-powered flatland, Where most of the people just think that they're free, Remember the peace that you had on the mountain, Come back to the love that you had here with me...
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