Several mushrooms appeared in our LAGG vegetable and fruit garden. One of our Garden Keeper volunteers found the one pictured above.

We have had an abundance of rain this winter, so it’s a fine mushroom year.

All the mushrooms have been non-poisonous, a few are decent edibles. All are saprophytic (decomposers), which means they are helping our garden by breaking down larger organic material, mostly plant material: mulch, leaves, twigs. That helps restore helpful and healthy compounds to our soil.

Unless you live in an oak or pine forest, you are unlikely to find seriously poisonous mushrooms or the choice ones in your garden. Those are mycorrhizal mushrooms, which have a direct connection through their hyphae to the plant roots. This connection and partnership which is a symbiosis benefits both the fungus and the plant. Chanterelles, morels, giant puffballs, truffles are all mycorrhizal.

The cap appearance of the mushroom, gill color, spore color and the volva (end of the stem in the ground) are useful in identifying mushrooms.

This is a great “clean out fridge“ dish.

So, use what you have...

INGREDIENT SUGGESTIONS:

• Japanese fish broth (you can substitute with vegetable or chicken stock)
• yard long beans
• cherry tomatoes (you can substitute with regular tomatoes, cut up)
• malabar spinach
• kamaboko
• bits of beef
• leftover corn
• udon noodles
• a dash of soy sauce
• ginger (optional) 
• 1 Tb butter
• 2 tsp honey
• 2 Tb Harissa
• 2 Tb mint

The 2023 Earth Day observance was a big success, lots of fun, and very informative.

Sam brought very personable hens - and again they were a hit with both children and adults. Maybe if more people wore feathers and were slightly peckish, they'd be popular?

Shalimar and Mary (and Naba helping out) were culinary hits -- a dynamic duo who showed everyone how to make really delicious food with vegetables — one of the ways all of us can help the earth by putting less pressure on resources and reduce carbon emissions. If EVERYONE did meatless meals even one day a week – it would make a difference. Shalimar's richly colorful and tasty greens (and orange), including with our garden veggies, was refreshing and fresh-tasting. Mary made an impressive pesto with carrot greens (which impressed all) and lightly candied dried lemon peels. Lots of questions about how to make all these - a sign of true interest. You can find the pesto recipe here.

Denise brought some unusual items to reduce waste and save resources - especially bamboo - which grows and replaces itself quickly - so it's a great renewable resource: bamboo eating utensils, including chopsticks, a straw and a tiny brush to clean it out. All fit into a nearly pocket fitting compact kit. Great to keep in your purse or in the car.

I talked about the value of native plants for supporting the environment, including wildlife (and even people). I brought some samples - placed in vases - to show people they are as beautiful as any fancy rose. Go hiking in the next few weeks - local mountains are filled with these CA native plants - all in bloom, smelling fragrant and announcing Spring.

Grace and Beth grew a variety of seedlings (cilantro, broccoli), and I brought peppers, tomatoes, basil from friend Steve List at Sylmar High School. People were delighted to carry home vegetables/herbs to plant.

Jennifer made and gave away the cutest “earth” seed balls. Can’t wait to drop them before the next rainfall.