Ruth Haffly wrote to Dave Drum <=-

It's just double labour. So he'll have more "sweat equity" in the
deal.

We have a yard service for the mowing/edging so would have to get
them in on the change over, if there is to be one.

It (the Zoysia) will require some extra watering to help it get over
being transplanted - and to encourage it to begin spreading out. Mint,
as you have already got some, just needs room to spread.

Well, right now it's in the talk about stage. We'll see how far it progresses from there.

I've got several projects that are in the "Wouldn't it be nice ... "
stage. One or two may actually comt to fruition.

And like mint (which spreads much the same way) you'll need metal or concrete/rock borders to keep it from places you don't want it to go.

Not a problem initially. Just planted an Easter lily today, courtesy of our preaching pastor's wife. We've a small area where a tree was taken down some years ago that we're working on breaking down the stump
remains by planting lilies and other flowers there.

Do they contribute to the stump removal like saltpeter would. Or are
they just pretty "screening" from the reality of the dead stump?

Not sure but I think the spreading of the root system helps break down
the tree roots.

That and the creepy-crawlies in and on the soil which make a living off
of your dead wood.

The stump is breaking down; the tree has been gone about 6 or 7 years. Steve made some cross cuts in the stump, also seeded (unsuccessfully)
with mushroom spoores once. All in an effort to encourage the stump to break down so a couple of years ago he turned the area into a small
flower bed.

Too bad the 'shrooms didn't work. If he's like to try again here's a
link to a primer on growing them on a stump:

https://zm.meridianfarmersmarket.org/7091-mushrooms-on-stumps.html

Nice pixtures and explanations.

That's to be determined at this point, not until next year at the earliest.

I harvest puff balls in my front yard. They are growing in the area
over the root system of the cherry tree that I lost to a wind storm the
first year I lived here. I had the tree service leave a six-foot "stump"
with the idea of hiring a chain-saw carver to make something clever of
it. I could never get together with any of the artists in my area and
the snag has deteriorated past the point of doing much with it. And I
have a local "no open burning" ordinance to contend with. I've put some
"match light" charcoal briquettes into strategic spots and I'm letting
things smoulder away. Soon it will be but a memory.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Puffball Mushrooms
Categories: Mushrooms, Breads, Citrus, Greens
Yield: 3 Servings

Fresh puffball mushrooms
Salt & fresh ground pepper
High heat cooking oil
A-P flour
Panko breadcrumbs
Eggs; beaten well
+=WITH=+
A splash of dairy or water
Fresh arugula (or whatever
- greens you have/prefer)
Fresh lemon juice or wedge
Extra virgin olive oil

Set an oven @ 225┬║F/107┬║C, or to a warm setting.

Season the flour with a couple good pinches of salt and
mix well. If you can grind the salt in a spice grinder,
do it.

If you haven't already, slice off the root end of the
puffball and inspect for any bug damage, the flesh of
the mushroom should be perfectly white, not at all
greenish-yellow.

Using a long, sharp slicing knife, slice the puffball
into 1/2" (13mm) or so slices. Liberally coat the
mushroom slices in flour, then tap off the excess and
dip them in beaten egg, then the panko breadcrumbs. Heat
a generous amount of oil in a pan (1/4-1/2 cup should
be good depending on the size of your mushroom slices)
then, when sizzling hot, add the puffballs and cook
until golden brown on each side.

Pay close attention to the amount of oil in the pan, the
breadcrumbs are going to soak up a ton of oil, and you
don't to let the pan get dry, think of it like a shallow
deep-fry.

Once the mushrooms are browned, place them in the warm
oven on a cookie sheet with a resting rack to prevent
the heat from being trapped and steaming the crispy
crust until you're done with the rest.

When the mushrooms are all fried, dress the arugula or
other greens with the lemon, olive oil, salt and pepper
to taste, then serve immediately.

NOTES: I recommend making these for 2-4 people at a
time. Trying to fry your whole puffball, if it's large,
will require a hood vent or outside cooking.

RECIPE FROM: https://foragerchef.com

Uncle Dirty Dave's Archives

MMMMM

... Pilot: "What's this mountain goat doing up here in a cloud bank?"
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

It (the Zoysia) will require some extra watering to help it get over
being transplanted - and to encourage it to begin spreading out. Mint,
as you have already got some, just needs room to spread.

Well, right now it's in the talk about stage. We'll see how far it progresses from there.

I've got several projects that are in the "Wouldn't it be nice ... " stage. One or two may actually comt to fruition.

I think we all have some dreams/ideas like that.

And like mint (which spreads much the same way) you'll need metal or concrete/rock borders to keep it from places you don't want it to go.

Not a problem initially. Just planted an Easter lily today, courtesy of our preaching pastor's wife. We've a small area where a tree was taken down some years ago that we're working on breaking down the stump
remains by planting lilies and other flowers there.

Do they contribute to the stump removal like saltpeter would. Or are
they just pretty "screening" from the reality of the dead stump?

Not sure but I think the spreading of the root system helps break down
the tree roots.

That and the creepy-crawlies in and on the soil which make a living
off of your dead wood.

True, and it's far enough from the house that we don't have them
invading.

The stump is breaking down; the tree has been gone about 6 or 7 years. Steve made some cross cuts in the stump, also seeded (unsuccessfully)
with mushroom spoores once. All in an effort to encourage the stump to break down so a couple of years ago he turned the area into a small
flower bed.

Too bad the 'shrooms didn't work. If he's like to try again here's a
link to a primer on growing them on a stump:

https://zm.meridianfarmersmarket.org/7091-mushrooms-on-stumps.html

Nice pixtures and explanations.

That's to be determined at this point, not until next year at the earliest.

I harvest puff balls in my front yard. They are growing in the area
over the root system of the cherry tree that I lost to a wind storm

I've never had them. Only puff balls I recall are from my
childhood--they were dried balls of mushroom we'd squeeze (puff) and a
bunch of spoors would come out of the top. I know they are an edible
mushroom but I've never seen one in that state.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Do they contribute to the stump removal like saltpeter would. Or are
they just pretty "screening" from the reality of the dead stump?

Not sure but I think the spreading of the root system helps break down
the tree roots.

That and the creepy-crawlies in and on the soil which make a living
off of your dead wood.

True, and it's far enough from the house that we don't have them
invading.

The creepy crawlies that live off dead wood don't tend to invade homes.
Main invaders here are ants and vinegar flies. I've noticed pismires
scurrying across the counter near the sink already this season. Time
to get out the jam/jelly single-serve packets and mix the boric acid
powder into them. That will soon put "paid" to their six-legged efforts.

The vinegar flies are an ongoing battle. And I have found that these
really are, despite being told they are "vinegar" flies, "drain" flies.

Vinegar flies are related to fruit flies. Drain flies, also called sink
flies, filter flies, sewer flies, or sewer gnats, is a family of true
flies. Some genera have short, hairy bodies and wings giving them a
"furry" moth-like appearance, hence one of their common names, moth flies.

Tried all the suggested methods for getting rid of them - from boiling
water to the more esoteric suggestions:

https://www.thisoldhouse.com/pest-control/21339927/how-to-get-rid-of-drain-flie

None seem to be totally effective. So, I maintain a pair of electric
bug zappers near the kitchen sink and in the bathroom.

8<----- EDIT ----->B

I harvest puff balls in my front yard. They are growing in the area
over the root system of the cherry tree that I lost to a wind storm

I've never had them. Only puff balls I recall are from my
childhood--they were dried balls of mushroom we'd squeeze (puff) and a bunch of spoors would come out of the top. I know they are an edible mushroom but I've never seen one in that state.

Once they're dried out I don't have much use for them. These guys are
from golf-ball to baseball sized and pop up, seemingly, overnight. My
research told me there are 32 varieties of puffball mushroom. Most are
safe to eat. Those which are not have gills that are discernable when
examined closely. NEVER HARVEST A MUSHROOM WITH GILLS!!! They can turn
your lights out - after causing you much agony and distress.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mushroom Swiss Burgers w/Sauteed Puffballs
Categories: Five, Beef, Mushrooms, Cheese
Yield: 2 servings

2 sl (1/4") puffball mushroom
2 Hamburger patties; grilled
2 Hamburger buns
2 sl Emmenthal (Swiss) cheese;
- deli sliced
Butter; to saute

Saute' the mushroom slices in butter. They will turn the
color of other cooked mushrooms. They also shrink in
size so if you want them thicker cut them thicker.

load your burger with mushroom and cheese and enjoy.

ADDED NOTES: Most puffballs are safe to eat, although
rare reactions have been reported. Assuming you have
obtained reliable puffballs, you should sitll follow
these steps before eating them: They must be all-white
inside. Any shade of yellow or purple makes them
inedible or upsetting. When cut, they must have a
uniform internal consistency.

The external appearance of immature Amanita species is
similar to puffballs. However, the cap and gills of
these unexpanded mushrooms become apparent when the
egg-shaped fungi are cut in half. The Amanita genus
includes the most poisonous species of mushrooms.

CLEANING: Clean them as necessary and dry on paper
towels. Some people develop intestinal irritation from
the outer covering, so peel this layer with a knife.

By Stormy Stewart

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Archives

MMMMM

... My taste buds were unprepared much like an Amish in Las Vegas
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi David,

That and the creepy-crawlies in and on the soil which make a living
off of your dead wood.

True, and it's far enough from the house that we don't have them
invading.

The creepy crawlies that live off dead wood don't tend to invade
homes. Main invaders here are ants and vinegar flies. I've noticed

We've had termites in a couple of houses we've lived in--swarmed inside
the house a couple of times when we lived in NC.

pismires
scurrying across the counter near the sink already this season. Time
to get out the jam/jelly single-serve packets and mix the boric acid
powder into them. That will soon put "paid" to their six-legged
efforts.

We've not had to worry about them yet this season.

The vinegar flies are an ongoing battle. And I have found that these really are, despite being told they are "vinegar" flies, "drain"
flies.

We had drain flies in our master bedroom's bath room a few months after
we moved into this house. Don't recall what Steve did but he went with something that knocked them out, not returned yet.

Tried all the suggested methods for getting rid of them - from boiling water to the more esoteric suggestions:

https://www.thisoldhouse.com/pest-control/21339927/how-to-get-rid-of-d ain-flie

None seem to be totally effective. So, I maintain a pair of electric
bug zappers near the kitchen sink and in the bathroom.

So far this year we're doing good on pest control. Steve brought in some
small ants on the compost bucket just before we left, but they were only
on the bucket and got washed down the kitchen sink...fast.

8<----- EDIT ----->B

I harvest puff balls in my front yard. They are growing in the area
over the root system of the cherry tree that I lost to a wind storm

I've never had them. Only puff balls I recall are from my
childhood--they were dried balls of mushroom we'd squeeze (puff) and a bunch of spoors would come out of the top. I know they are an edible mushroom but I've never seen one in that state.

Once they're dried out I don't have much use for them. These guys are
from golf-ball to baseball sized and pop up, seemingly, overnight. My

We had not much bigger than a marble ones.

research told me there are 32 varieties of puffball mushroom. Most are safe to eat. Those which are not have gills that are discernable when examined closely. NEVER HARVEST A MUSHROOM WITH GILLS!!! They can turn your lights out - after causing you much agony and distress.

We don't harvest many mushrooms--LIon's Mane for a couple of years but
it didn't grow this past fall. Other than that, we harvest them at the
grocery store. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Everyone has a photographic memory. Some don't have film.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I harvest puff balls in my front yard. They are growing in the area
over the root system of the cherry tree that I lost to a wind storm

I've never had them. Only puff balls I recall are from my
childhood--they were dried balls of mushroom we'd squeeze (puff) and a bunch of spoors would come out of the top. I know they are an edible mushroom but I've never seen one in that state.

Once they're dried out I don't have much use for them. These guys are
from golf-ball to baseball sized and pop up, seemingly, overnight. My

We had not much bigger than a marble ones.

Those can be very good, sauteed in butter.

research told me there are 32 varieties of puffball mushroom. Most are safe to eat. Those which are not have gills that are discernable when examined closely. NEVER HARVEST A MUSHROOM WITH GILLS!!! They can turn your lights out - after causing you much agony and distress.

We don't harvest many mushrooms--LIon's Mane for a couple of years but
it didn't grow this past fall. Other than that, we harvest them at the grocery store. (G)

My main "pick your own" are the puffballs and an occasional mushrooming expedition looking for morels. For the most part, though, I'm like you
and do my mushrooming at the produce department.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wolfgang Puck's Mushroom Soup
Categories: Soups, Mushrooms, Dairy, Poultry, Citrus
Yield: 5 Servings

1 lb Button Mushrooms; rinsed
1/2 Lemon; juiced
1 tb Butter
2 tb Minced shallot
1/2 California Bay leaf
1/4 ts Dried thyme
2 c Whipping cream
1 1/2 c Chicken stock
1 ts Salt
1/2 ts Fresh ground pepper
1 tb Arrowroot *
+=DISSOLVED IN=+
1 tb Water
1 tb Chopped parsley; garnish

Chop mushrooms with lemon juice in food processor.

Melt butter in large skillet over medium heat. Add
shallot and saute lightly. Add mushrooms, bay leaf and
thyme and cook, stirring frequently, until liquid is
completely evaporated, about 10 minutes.

Blend cream, chicken stock, salt and pepper and bring to
boil. Reduce heat and simmer 20 minutes. Add dissolved
cornstarch and simmer 10 minutes longer.

Adjust seasoning.

Ladle into heated bowls and sprinkle with parsley.

* Original recipe said cornstarch. But it does not get
along well with the acid in the lemon juice so I used
the arrowroot. -- UDD

Makes 4 to 6 servings.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... I'm a little tagline. When I grow up I wanna be a novel.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Dave Drum wrote to Ruth Haffly <=-

My main "pick your own" are the puffballs and an occasional mushrooming expedition looking for morels. For the most part, though, I'm like you
and do my mushrooming at the produce department.

The only ones I 100% can identify are the morels, so those are the ones we
hunt for each spring. We still have access to a property owned by friends
for my spring goodies. (morels, ramps, fiddleheads) As I understand it
this will be the last spring as their family is plowing the entire property
and building a subdivision.

Shawn

... Useless Invention: Braille TV Guide.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Dave,

I've never had them. Only puff balls I recall are from my
childhood--they were dried balls of mushroom we'd squeeze (puff) and a bunch of spoors would come out of the top. I know they are an edible mushroom but I've never seen one in that state.

Once they're dried out I don't have much use for them. These guys are
from golf-ball to baseball sized and pop up, seemingly, overnight. My

We had not much bigger than a marble ones.

Those can be very good, sauteed in butter.

I would think so; I've had other mushrooms done that way.

research told me there are 32 varieties of puffball mushroom. Most are safe to eat. Those which are not have gills that are discernable when examined closely. NEVER HARVEST A MUSHROOM WITH GILLS!!! They can turn your lights out - after causing you much agony and distress.

We don't harvest many mushrooms--LIon's Mane for a couple of years but
it didn't grow this past fall. Other than that, we harvest them at the grocery store. (G)

My main "pick your own" are the puffballs and an occasional
mushrooming expedition looking for morels. For the most part, though,
I'm like you
and do my mushrooming at the produce department.

There is a vendor that sells them at the local farmer's market; I ought
to see if he has any puff balls.

Just got back from a trip to NY for the final services for my FIL. While
up there, the truck got a new rear axle. It was making noise on the way
up so we stopped at a dealership and set up an appointment. Steve took
it early on Monday; they had it ready late Tuesday afternoon. We're
going to start looking more seriously for a newer vehicle.

Title: Wolfgang Puck's Mushroom Soup
Categories: Soups, Mushrooms, Dairy, Poultry, Citrus
Yield: 5 Servings

Looks good; I've had mushroom soup a few times but not home made. This
might be something to try.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)