Buy this image Lion's mane, or hericium, mushroom at Mark Lumpe's Wakarusa Valley Farm in rural Lawrence.
Buy this image In front of his garage, a pile of neatly stacked oak logs await inoculation with shiitake mushroom spawn. Alan Terry farms shiitake mushrooms at his Oak Ridge Farm in rural Baldwin City. Terry said that he inoculates about 500 logs to replace the 500 that no longer produce. He has about 4000 colonized logs sitting in the woods on a hillside.
Buy this image Alan Terry demonstrates drilling holes in oak logs before inoculating with shiiitake mushroom spawn. After inoculation, the holes are covered with wax. Terry grows shiitake mushrooms at Oak Ridge Farm in rural Baldwin City. His clients are restaurants.
Buy this image Alan Terry shows the device he uses to inoculate shiitake mushroom mycelium "spawn" (right) into oak logs.
Buy this image Mark Lumpe harvests "second flush" oyster mushrooms at Wakarusa Valley Farm in rural Lawrence Tuesday, Nov. 20, 2012. The first flush are mushrooms harvested from the bags of substrate. After the fruiting bodies are harvested, what's left is spread out in a greenhouse to continue growing.
Buy this image Oak logs colonized with shiitake mushrooms at Alan Terry's Oak Ridge Farm in rural Baldwin City Tuesday, Nov. 20, 2012.
Buy this image Mark Lumpe, owner of Wakarusa Valley Farm in rural Lawrence, moves some gray dove mushrooms to another room to be harvested.
Buy this image Mark Lumpe (left) brings in ingredients for mushroom substrate as intern Bobby Sauder mixes it.
Buy this image Freshly harvested gray dove (left) and sajor-caju (common oyster) mushrooms at Mark Lumpe's Wakarusa Valley Farm in rural Lawrence.
Buy this image Primordia phase of oyster mushrooms at Mark Lumpe's Wakarusa Valley Farm in rural Lawrence.
Buy this image In the fruiting room of Wakarusa Valley Farm in rural Lawrence, Mark Lumpe uses a razor to cut open a bag with mycelium growing throughout it Tuesday, Nov. 20, 2012. Mushroom fruiting bodies will grow out of the substrate, which has become white.
Buy this image Bobby Sauder, an intern at Wakarusa Valley Farm in rural Lawrence, harvests mushroom fruiting bodies with a pair of scissors.
Buy this image Mark Lumpe shows the slants of mushroom culture he maintains in his lab. The bags behind contain sunflower seed and sawdust substrate, which is what the mushroom will grow on.
Buy this image Sajor-caju (common) oyster mushrooms at Mark Lumpe's Wakarusa Valley Farm in rural Lawrence.
Buy this image Oak logs colonized with shiitake mushrooms at Alan Terry's Oak Ridge Farm in rural Baldwin City Tuesday, Nov. 20, 2012. Terry said he has about 4000 logs on this quiet hillside.
Buy this image Alan Terry, among oak logs colonized with shiitake mushrooms at his Oak Ridge Farm in rural Baldwin City Tuesday, Nov. 20, 2012. Terry said he has about 4000 logs on this quiet hillside.
Buy this image Mark Lumpe shows the agricultural waste - sunflower seed shells - that he uses in his mushroom substrate.
Buy this image Mark Lumpe places inoculated bags of mushroom mycelium and substrate to shelves in a grow room of his Wakarusa Valley Farm in rural Lawrence.
Buy this image Larger pohu mushrooms (younger ones can start gray) at Mark Lumpe's Wakarusa Valley Farm in rural Lawrence.
Buy this image Mark Lumpe harvests "second flush" oyster mushrooms at Wakarusa Valley Farm in rural Lawrence Tuesday, Nov. 20, 2012. The first flush are mushrooms harvested from the bags of substrate. After the fruiting bodies are harvested, what's left is spread out in a greenhouse to continue growing. He sends the warm, moist air from the fruiting room into the greenhouse, where salad greens (left) thrives.
Buy this image Mark Lumpe, owner of Wakarusa Valley Farm in rural Lawrence, shows a large autoclave that will be able to pressure sterilize many more bags of mushroom substrate than the current one that can handle six at a time.
Buy this image Mark Lumpe keeps track of his batches of mushrooms on a log at his Wakarusa Valley Farm in rural Lawrence.
Buy this image Alan Terry walks among his oak logs colonized with shiitake mushrooms at his Oak Ridge Farm in rural Baldwin City Tuesday, Nov. 20, 2012. Terry said he has about 4000 logs on this quiet hillside.
Buy this image In his lab at Wakarusa Valley Farm in rural Lawrence, Mark Lumpe shakes an inoculated bag of substrate and mushroom mycelium to distribute the culture throughout the substrate.
Buy this image Mark Lumpe uses agricultural waste, in this case sunflower seed shells, as mushroom substrate at his Wakarusa Valley Farm in rural Lawrence. He soaks the shells so the remaining seed sinks and the shells rise to the surface.
Buy this image Bobby Sauder, an intern at Wakarusa Valley Farm in rural Lawrence, harvests mushroom fruiting bodies with a pair of scissors.
Executive Chef Charles d'Ablaing of Chaz on the Plaza uses local oyster mushrooms in some of his recipes like this steak filet dish.
Executive Chef Charles d'Ablaing of Chaz on the Plaza uses local oyster mushrooms in some of his recipes like this steak filet dish.
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