I had no idea that Chester County, Pa., was one of the important mushroom-growing centers in the world. Neither had I any remote idea how they were produced, though I had a vague understanding of very rich compost being part of the story.
I read today that the crop (as commercially grown) is very energy-intensive. The crop is apparently climate-controlled 24/7, going from heat to air-conditioning and dehumidification to avoid spots and other imperfections. Good reason to grow them at home, give them up, or find a “green” producer.
I try to buy as little refrigerated food as possible, but really like mushrooms for my vegetable stock, not to mention their nutritional value. I wonder how much of that value survives the drying process, and whether mushrooms grown for the dried-and-bagged market are raised in the same energy-hogging, climate-controlled environment as the fresh ones?
February 25, 2008 at 10:10 pm |
Hi Martha,
I just looked at some of our R4A comments, and you’ve left several great ones for us. Sorry – it’s so difficult to find them. Unfortunately that re-blog system isn’t set up very well. Hopefully the kinks will be worked out at some point. I know Miranda has a lot going on.
At any rate, wanted to thank you for your comments, and to introduce myself. Don’t have a lot of time, but I hope to come back and spend a bit of time with your blog over a cup of tea.
Our site is here: http://www.elementsintime.com/Blog.html
Cheers,
Melinda