S & J's WoodFired Pizza

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Fungi Farmer #2

June 16, 2012 By Jonathan

Dare I say that I have embarked on part Deux of shitake log inoculation.  With the recent find of a few down oak trees at our pool, I decided to take advantage.  No reason for one of those trees to not continue to be useful.  Doug Mims helped me saw them up into 3-4′ sections, and I hauled them home.  The great thing about this is the timing.  It is almost 6 months since I inoculated my first set of logs.  It will be interesting to see if the warm weather strain does better on logs inoculated in winter or summer.  Also, the newer logs looked a little fresher and cleaner in terms of other growth on the bark.

Check out these pics. On the left is the inoculation date and mushroom spore type.  On the right, my stack.

 

 

 

 

 

 

 

 

 

 

 

 

As you can see…

no shitake growth yet.  We are still early, but doesn’t this wood get you excited.

Filed Under: Getting To Know The Chefs, Letters To The People

We take our wood-fired oven on the road to private events and farmers' markets all around metro Atlanta! S & J's Woodfired Pizza is available for catering any type of event you can think of. We serve hand-tossed pizzas topped with locally grown produce and meats. Our local farmers allow us to offer dozens of ingredients and make custom pizzas like you've never had before! Call 770-241-7738 or email us at info@sjpizza.com.
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Latest Blogs by the Chefs:

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