1. Editors Corner
   • Dr. Tomato on Mushrooms
   • Healthy Living Thoughts
   • Quote of the Week
2. News & Events
   • Newmarket Farmers Market
   • Mushroom Update
   • Farmington Library – Seed Exchange
   • Farmington Library – Hiram Watson
3. How To:
   • Prepare your greenhouse for spring
4. Questions from Readers
   • Will I ever have a nice garden?

Editors Corner

Dr. Tomato on Mushrooms

Recently, because Healthy Home Harvest LLC is becoming so well known for the fine gourmet mushrooms we grow, I have gotten quite a few questions about mushrooms. So I will try to answer most of them in this short discussion about the wonderful world of mushrooms!

One of the most basic questions that I get is “What the heck IS a mushroom anyway?” One would think that this would be very easy and straight forward to answer, right? Well, yes and no. Remember in the last newsletter we looked at the field of TAXONOMY or the system of classification of organisms? Well, taxonomy is a VERY hotly debated field that is in constant flux. As new research and methodology emerge, classifications change and, indeed, whole new systems of classification are proposed. So, I will proceed here as I did talking about OPEN POLLINATED, HYBRID AND GMO organisms – in over simplified generalities to help you understand the basics and allow you to research further on your own.

First, mushrooms belong to neither the plant NOR animal KINGDOM (remember your taxonomy). Instead, they belong to the KINGDOM of FUNGI. OK, you say, so what are FUNGI? FUNGI cells are similar to plant and animal cells in that they have a definite outer cell membrane and definite complex structures within their outer cell membranes. AND these inner complex structures are also contained within membranes (the most important being a nuclear membrane). This makes FUNGI and plant and animal cells all fit into a classification called EUKARYOTIC. But, unlike plant cells, FUNGI cell membranes DO NOT contain cellulose like plant cells do. Instead, they contain a substance called CHITIN and another group of substances called GLUCANS. This, along with other differences, place FUNGI in their own KINGDOM.

Fungi also do not have any chlorophyll and thus cannot produce any of their own food through photosynthesis as plants do. Therefore, to get food, they must actually digest the material or substrate they live on and absorb the nutrients. When you walk through the woods and see mushrooms coming up all over the place after a storm, most of them are living on dead organic material (leaves, twigs, stumps, decomposing plants). They are digesting the material and absorbing the nutrients. These FUNGI are called SAPROBES or SAPROPHYTIC FUNGI. There are also fungi that live off of LIVE organisms such as plants, other fungi and even humans. These fungi are called PARASITIC. Can’t think of any examples of these “nasty” Fungi? How was your garden last year? Powdery mildew? Alternaria Blight? Black spot on your roses? Botrytis? Downy mildew? Fusarium or other “root rots? Rust? Scab? Not to mention the dreaded LATE BLIGHT! Dutch Elm disease. Chestnut Blight. I could go on and on! And how about in humans? Ever had a yeast infection? Fungus under a finger or toe nail? In third world countries, fungal diseases cause severe illness often resulting in death.

Then there is a third type of fungus that takes part in a fascinating process called MYCORRHIZAL  SYMBIOSIS.  This is a mutually beneficial relationship between plants and Fungi. The Fungi inhabit the soil and form a “working relationship” with the roots of the plant. Through a complex process the Fungi can increase the availability and facilitate the uptake of key inorganic compounds – like nitrates and phosphates critical to plant growth and development – in soils low in these key nutrients. Many farmers actually inoculate their soils with mycorrhizal strains to increase productivity.

Want more proof of the ubiquitous and divergent nature of the Fungi? Can you say PENICILLIN? Ever bake bread with yeast? Drink beer?

How do Fungi grow? In an over simplified answer, fungal cells grow in a long tube configuration called HYPHAE. These Hyphae continue to lengthen and go through a branching process. The result is a mat like structure called the MYCELIUM. In the woods, turn over a section of the forest floor and you will see a white, fibrous mat like structure. This is MYCELIUM that is growing. So what is a MUSHROOM? Think of the MYCELIUM as an apple tree and the MUSHROOM as the apple. The Mushroom is the “fruit” of the mycelium. When we pick a mushroom in our production chamber, the mycelium will continue to grow and produce more “fruit” (mushrooms) for a fairly long time if nurtured correctly. OK, then how do mushrooms reproduce? I could make this the long scientific answer which might take volumes, or keep it over simplified – which I will do. They can reproduce both ASEXUALLY through a natural cloning process. This can be through VEGETATIVE SPORES called CONIDIA or by fragmentation of the MYCELIUM as the HYPHAE branch and lengthen. OR, they can do it the good old fashioned way through SEXUAL REPRODUCTION. Instead of a “seed” being produced, SPORES are produced and then discharged. When the OYSTER mushrooms start dropping spores, it can look like a snow storm on top of Mount Washington!

The study of mushrooms is called MYCOLOGY. Want to know one of the cardinal rules amongst Mycologists? DON’T GO INTO THE WOODS AND PICK YOUR OWN MUSHROOMS FOR SUPPER!!!!! There is no definitive answer to how many types of mushrooms there are in the world. Estimates run as high as 1,500,000 species! The more you study mushrooms the more you realize how difficult it is to be 100% sure of what type of mushroom a field found sample is. The only sure way is through microscopic evaluation of spore geometry combined with spore drop patterns combined with chemical reagent evaluation. Many mushrooms will reward your taste buds with an exquisitely delightful culinary experience – those wonderful gourmet mushrooms! Some mushrooms you could eat and not know if you were eating a piece of cardboard or not. Many mushrooms can make your stomach – shall we say – very unhappy for a while. And a very few can cause your liver to stop functioning in a matter of hours!

The solution? Stick with those mushrooms grown by serious professional growers. We here at Healthy Home Harvest LLC start with the finest and purest spawn available! Period. It is grown in a laboratory under the most stringent guidelines. It is certified organic and pure. There is NO question about its purity OR your safety. PERIOD! There is NO chance for “misidentification” as there is with field harvested mushrooms. Your ONLY concern is how to cook them!!!

The Egyptian Pharaohs highly prized mushrooms as a delicacy (after their food tester tried them!) The Greeks and Romans thought they imparted strength and bravery to their warriors and the Chinese have been using them as food and medicine for over 6000 years. Today, we have access to a wonderful variety of fine gourmet mushrooms year round. We know what a tremendous addition they are to so many of our favorite culinary creations. But what are the health benefits, if any?

Mushrooms are very low in calories, salt and fat and are a good source of fiber. They are rich in vitamins, minerals and nutrients such as riboflavin, niacin (linked with a reduction in the risk of Alzheimer’s, and the ability to reduce homocystein levels in the body) , copper, iron, phosphorus and potassium (shown to help lower blood pressure and the risk of stroke). They are also rich in SELENIUM , an antioxidant that has been linked to lowered risk of prostate cancer. More recent research has begun to answer some of the questions about mushrooms’ reputation for possessing cancer fighting and immune boosting properties. Mushrooms (like most plants-but remember mushrooms are NOT plants!) contain compounds called POLYSACCHARIDES. These compounds are known as PHYTONUTRIENTS (phyto- meaning a plant or “that which grows”). These PHYTONUTRIENTS possess potent anti-cancer properties. Research shows that this cancer fighting property comes from the phytonutrients’ ability to inhibit the production of an enzyme called AROMATASE which is involved in estrogen production. Aromatase can lead to a condition called HYPERESTROGENEMIA, a definite risk factor for breast cancer. In men, these phytonutrients can inhibit the action of 5-alpha-reductase, which converts testosterone to DHT. Increased DHT levels is a definite risk for prostate cancer.

SHIITAKE MUSHROOMS have long been praised for their ability to strengthen the immune system, fight infection and prevent disease. Shiitake mushrooms contain another one of those polysaccharides. This one is called LENTINAN, which is classified as a BRANCHED BETA GLUCAN. Lentinan has had so much research done on it that it is an approved drug for the clinical treatment of cancer in Japan. Recently, another powerful antioxidant – L-ERGOTHIONEINE – has been identified in Shiitake and Oyster mushrooms.

Yet another compound called ERITADENINE has been found in Shiitake mushrooms. Numerous studies have shown that ERITADENINE has strong cholesterol reducing properties.

Any negatives to report? Well, like all foods, a limited number of people have to be careful eating mushrooms due to pre-existing conditions. Shiitake mushrooms contain certain naturally occurring substances known as PURINES (which are found in plants, animals and humans). PURINES can be broken down into URIC ACID. A small number of people have problems dealing with PURINES in their body. For these few people, eating too many foods with PURINES (high levels in – liver, kidney, sweetbreads, heart, anchovies, sardines in oil, gravies, fish roe, herring: moderate levels in – fowl, lentils, whole grain cereals, beans, peas, asparagus, cauliflower, mushrooms, spinach) could lead to a subsequent build up of uric acid in their system. The two most common ailments caused by such a build up are GOUT and KIDNEY STONES. So, people with kidney problems or gout should check with their doctor before eating ANY PURINE rich food.

Store your fresh mushrooms in a loosely closed paper bag in the refrigerator. Store dehydrated mushrooms in a tightly sealed container in your refrigerator or freezer for up to 1 year!

Your Shiitake (which translates as “Oak Mushroom”) mushrooms from Healthy Home Harvest LLC will be given to you in a brown paper bag suitable for storage in your refrigerator. The bag also has several recipes printed on it!

So go forth and enjoy the wonderful world of mushrooms! Hit the woods and see if you can identify Family, Species and Genus of Fungi such as: Split gills, Chanterelles, Gilled, Boletes, Polypores, Tooth Fungi, Cauliflower Mushrooms, Branched and Clustered Corals, Fiber Fans and Vases, Jelly Fungi, Crust and Parchment Fungi, Puffballs, Earthstars, Earthballs, Stinkhorns, Bird’s-nest Fungi, Galls, Rusts, Smuts, Morels, Cup and Saucer Fungi, Earth Clubs, Earth Tongues, Cordyceps, Carbon Fungi or Cushion Fungi. Take pictures of them, draw them, keep a journal about your finds. But when it comes to supper time – head to your refrigerator and prepare ONLY those mushrooms you have bought from professional growers who can assure you of quality, purity, incredible taste and safety! BON APETITE!!

Healthy Living Thoughts

You already know that my interest in the link between diet, exercise, mental conditioning and overall health and wellbeing is very deep. I have been a WELLNESS COACH for, let’s just say MANY years. The overwhelming evidence from decades of research is indisputable. Remember your mother’s words – you are what you eat? With every newsletter I like to leave you with a few pieces of data to ponder. The February 2010 special issue of U.S. NEWS AND WORLD REPORT – titled How to Live to 100 – is well worth locating and reading. Remember my comments a couple of newsletters ago about the field of science called EPIGENETICS? There is a really good article called- OUR GENES, NOT THE WHOLE STORY. I advise you to get this issue. I will give you just a couple of direct quotes just to prime your interest pump.

“First, carrying an extra 20 or 30 pounds with you into old age doesn’t bode well for attempts to head off the myriad of diseases that strike in midlife and later and are linked to weight – including diabetes, arthritis, heart disease and some forms of cancer.”

“But paying attention to what you eat isn’t only about controlling weight; the need for certain vitamins and minerals increases with age. One is calcium, necessary to protect bones. Another is B12, since some older adults make less of the stomach acid required to absorb the vitamin. More vitamin D is required. “The skin gets less efficient at converting sunlight into this vitamin, so more is needed from other sources”, Lichtenstein says. Fewer than 7% of Americans between 50 and 70 get enough vitamin D from the foods they eat and fewer than 26% get enough calcium.”

“Once a person reaches age 50, calcium requirements jump from 1000mg to 1,200mg per day.”

“By midlife, adults also need at least 800 to 1000IU of vitamin D to help the body absorb calcium and, possibly, prevent other diseases, according to the NOF” (NOF is the National Osteoporosis Foundation).

“Lowering high blood pressure before it contributes to the development of heart disease is vital for people in midlife. It can be accomplished with an eating plan known as the DASH (DIETARY APPROACHES TO STOP HYPERTENSION) diet. “The DASH diet has the same effect as taking a blood-pressure-lowering-medication,” Eckel says. The DASH –Sodium version, which subtracts salt, works as well as up to two medications. The plan is rich in fruits and vegetables (eight to 10 servings a day for someone on a 2,000-calorie diet), grains (six to eight servings daily, with most being whole grains), and low fat protein sources.”

“Research has repeatedly demonstrated that type 2 diabetes and insulin resistance (a precursor to the disease in which the body begins to respond less well to the hormone that clears glucose from the bloodstream) can often be prevented or postponed with a healthful diet, exercise, and weight loss.”

“Alas, there’s no magic bullet that will guarantee protection from dementia. But researchers are finding that a Mediterranean diet – similar to a conventional healthful diet but with an emphasis on fish and olive oil – seems to lower the odds of developing cognitive problems. Scientist at Columbia University followed more than 1,300 people for up to 16 year; those most closely adhering to this diet developed Alzheimer’s at half the rate of those who didn’t.”

“Some 45 percent of colon cancers, 38 percent of breast cancers, and 69 percent of esophageal cancers would never occur if Americans ate better, weighed less, and exercised more, estimates the American Institute of Cancer Research.“

Quote of the Week

I recently saw a clip of Dr. Wayne Dyer giving a talk somewhere. He used a quote that I really liked.

“NEVER UNDERESTIMATE YOUR ABILITY TO CHANGE YOURSELF.

NEVER OVERESTIMATE YOUR ABILITY TO CHANGE OTHERS.”

Until Next Time,

The Healthy Home Harvest team
feedback@healthyhomeharvest.com

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News & Events

Newmarket Farmers Market

When: Saturday, February 20th from 9:00am until 1:00pm.

Where: The Stone Church, Newmarket NH.

The February 20 Newmarket Farmers Market is going to be exciting; as we hope to unveil our first ever winter crop of Shiitake mushrooms!  As always, we will have some of our oyster mushrooms along with bags of various fresh-picked winter greens and herbs.  Dr. Tomato and James will be there, as always, to answer any of your gardening and growing questions.

The venue is small and intimate. The vendors are diverse, enthusiastic and friendly. There is great food available and some very talented live musicians provide first class entertainment. The feeling is more like a family gathering than a trip to the local store. We look forward to seeing you at the next Newmarket Farmers Market!

For those of you not familiar with Newmarket, the Stone Church is up on the hill behind the Post Office in downtown Newmarket. This is our favorite farmers market! Good atmosphere, live music, some wonderful vendors, good food and a variety of  products. See you there!

Mushroom Update

After spending quite a bit of time at the beginning of this newsletter talking about the biology of mushrooms, here’s an update on our mushroom production. As I told you in the last newsletter, James and I have redesigned our environmental growing chamber and basically quadrupled production. The result? We now have Oyster AND Shiitake mushrooms available all the time! In fact, if you want to try some of the Shiitakes before we see you at the Newmarket Farmers’ Market, drop us an e-mail and we can hook you up with some immediately. Although I am a little biased, I have been raising mushrooms and eating them for years and these new Shiitakes are AWESOME!

Farmington Library – Seed Exchange

As you know, Dr. Tomato was at the Farmington Library on the 3rd of February to give a talk on a variety of gardening subjects. The library folks were WONDERFUL to work with! They are doing a great job getting gardeners and speakers together. My thanks and congratulations! Their intent is to have monthly events and presentations throughout the year to help the home gardener become more knowledgeable and thus more productive. As I understand it, on Wednesday March 3rd at 6:00pm they will be holding a SEED EXCHANGE. This is a fabulous opportunity to meet other gardeners and exchange both seeds and tips. Dr. Tomato plans on being there! I hope many of you also plan on going. If you are bringing seeds to swap, remember to try to label them and indicate as much as you know about the variety. Remember the last newsletter about OPEN POLLINATED, HYBRID and GMO seeds?  What will happen if you bring seeds you gathered from a HYBRID plant you grew last year?

Farmington Library – Hiram Watson

Then, on Wednesday, April 7th at 6:00pm at the Farmington Library Hiram Watson will be there with a great presentation called SECRETS OF GROWING GIANT PUMPKINS! Dr. Tomato is fortunate to know Hiram as both THE source for information on growing MONSTER PUMPKINS and a good friend. I know that a lot of you are interested in the world of Giant Pumpkins. When I visit Hiram at his farm on Meaderboro Road and go look at one of his “small” 800 lb plus pumpkins I marvel at the sight! His dedication to growing these monsters is amazing as is the process used to coax these behemoths into existence. Come meet Hiram and learn some fascinating things about the world of giant pumpkins.

How To:

Prepare your greenhouse for Spring

If you have a little greenhouse of your own which you will be using to start your spring plants in soon, it is important to remember to clean it up THOROUGHLY before you start growing.  Ideally, there should be no other plants in there to start (over wintered, house plants, stock plants, etc).  They are a source of initial disease and pest problems that could plague your greenhouse as you go into the spring.  Also, all debris on the benches, floor, etc should be vacuumed up and discarded.  All weeds growing on the floor should be removed.  A greenhouse is the perfect place for pests to over-winter, therefore it is necessary to remove all of their environments, if possible.  At this stage, although there is nothing in your greenhouse and it is vacuumed and clean, there are still potential contaminants to consider.  Fungus, mold, bacteria, viruses…all still lurking from last year.  The greenhouse should be sterilized before usage.  Research which method is best for you given your growing techniques.  Various commercial and residential, organic and non-organic solutions are readily available and inexpensive.

Questions from Readers

Question:

Last year, I was really excited about having a garden.  I’ve tried a couple of times in the past, but most of my veggies were taken out by bugs.  I got myself all geared up again last spring, only to have everything I tried growing destroyed by the weather.  I really want to grow my own food, but I’m really discouraged.  Should I even bother to keep trying?  How do people stay so positive about growing despite all the factors?  Will I ever have a nice garden?

Answer:

I’ve been growing professionally for almost 20 years.  I am, by no means, the most talented grower the local area has ever seen; however I’d like to think (and have been told!) I’m good at what I do.  I’ve managed a garden center, worked for multiple growers, own and manage a landscaping business, and of course, am currently operations manager for Healthy Home Harvest.  I’ve grown ornamental crops, shrubs, spring veggie starters, food crops, mushrooms, etc…That all being said, last season I lost scores of tomatoes in a matter of 5 days to the late blight.  I lost my entire first cucumber crop to a woodchuck.  A couple years ago, in one night a deer ate over $1500 worth of perennials that were just about to be sold. One season, my entire pansy crop began to take on bizarre leaf coloration for no apparent reason.  What is my point?  It happens to the best of us.  Talk to any grower, be it a backyard farmer or a large scale commercial producer, and you will hear stories of devastating losses and strange and catastrophic pest/disease problems.  You will also notice that in spite of this, most of them are still growing because they are passionate about what they do and learn to battle the various elements as they go along.

To answer your questions, yes you should keep trying if it is something you really want to be able to do.  Staying positive can be difficult sometimes when you are staring a disaster in the face.  But it’s necessary to remember there are always solutions.  We need to learn from our mistakes and environmental problems and adapt our methods accordingly.  I learned that growing my tomatoes under cover made all the difference (the ones in the greenhouse were fine and produced until November); I learned how to effectively trap a woodchuck; I learned that a $200 dollar fence was worth the investment to prevent thousands in losses to deer; when plagued with unexplainable problems on our pansy crop we consulted with the experts at UNH who helped us to understand a nutrient deficiency and how to counteract it.  Whereas problems in the garden or greenhouse can be costly and frustrating, remember, they provide us with opportunities to learn very important lessons and techniques on our quests to be the remarkable growers we strive to be.

About the Newsletter

The Healthy Home Harvest newsletter is a bi-weekly publication which consists of news, events, how-to and reader submitted questions.