I ordered some liquid culture from you a few weeks ago. Any idea when I should expect it?

Saturday check-in. What are you working on this weekend? At Southwest Mushrooms we're harvesting a big flush of shiitake, inoculating 200 blocks of blue oyster, and starting a new round of lion's mane spawn. Whether you're mixing your first bag of substrate or running a full production cycle, drop what you're up to below. Pictures are always welcome. And if you're just getting started and haven't grown anything yet, that counts too. What are you planning? What species are you eyeing? Let's hear it.

Do you still use your big mixer or do you use a machine to put dry substrate mix, along with the right amount of water in each bag. Seems like the bagger machines that deposit the right amount of ingredients into separate bags are very efficient

Curious what's on everyone's wish list. Beyond the usual oysters and shiitake, there's a whole world of species worth exploring: - Chestnut (Pholiota adiposa) -- incredible flavor, barely anyone grows them commercially - - Pioppino (Agrocybe aegerita) -- firm texture, nutty flavor, sells out at every market - - King trumpet (Pleurotus eryngii) -- thick stems that sear beautifully - - Maitake (Grifola frondosa) -- challenging but premium pricing - - Nameko (Pholiota nameko) -- huge in Japanese cuisine What are you growing now, and what's the next species you want to tackle? If you're thinking about a specific species and want to know if it's realistic for your setup, ask here.

This is the Ask Michael category. If you've got a question about growing mushrooms, running a farm, dialing in your process, or anything else, post it here. I read every single post and I'll get back to you. No question is too basic and no question is too advanced. I've probably run into it myself at some point. This community works best when people aren't afraid to ask. So ask.