Not leaving 'mushroom' for the competition: 2 fun guys Shitake logs...oh no she went there!!!!!

There is nothing more that THE EPICUREAN loves then someone who is doing what they are passionate about, and passionate about what they do: She is lucky enough to run into a couple of folks most Saturdays at her local farmers market.

Yesterday THE EPICUREAN took a little field trip to the "laying yard" for 2 Fun-Guys, and what a treat it was! Not only did she make off with some pretty delicious treats -a little blue oyster mushroom buddy for her shitake log she already procured from these two mushroom enthusiasts and some banana peppers she snuck away with was an added bonus- but some wonderful information as well:

                                         ~ ~ ~ ~ ~ ~ ~ ~ 


Howard Berk and Todd Pittard are the masterminds behind the 2-Fun-Guys, which began two years ago as an enthusiastic side project and is blossoming into a small scale production that has so much potential. Not only are these two chaps committed, but they are producing an amazing product. At my visit to his back yard 'shroom factory. Howard (1 fun guy) demonstrated both of these wonderful attributes to this positively awe struck lass.

The set up.

First you find some logs.

Pulling up to Howard's driveway, I was met by a stack of logs - which in turn affirmed that google maps had done me proud.

The logs provide the best woody womb in the Autumn months, when the carbohydrates and sugars  are contained within the pulp of the tree rather than expended in the leaves. Fresh logs taken from fallen trees are the best, and considering the rampant storms that we here in the good 'ol south are subject to, it would appear these boys are not in short supply.

Holes are drilled into the log, and then either thimble or dowel spawns are plugged into the holes and sealed with cheeses wax. These spawns are colonized with the mushroom Mycelium, and this is what gives life to these tasty little morsels of love.

thimble spawn

dowel spawn

Mycelium refers to the vegetative part of the fungus; thread like structures that branch out in long filaments. It is through the mycelium that the fungus absorbs nutrients. The log, once inoculated, becomes a incubator for these hair like filaments, and (so long as the longs are kept wet) will fruit some of the most flavourful 'shrooms. The logs themselves take about 6-12 months to fruit depending on the strain and the type of spawn used. As well as logs, the guy's also have mushroom bags, which fruit in a shorter period of time, and are spawned in wheat straw and rye berries. These are great for the city condo dweller with limited space!

The beauty in this type of production is sustainability. The use of the tree logs, rather than straw or saw dust in most commercial mushroom manufacture, means utlising and capitalising on natural found products. Fallen trees, or logs and branches present a prime growing environmnent for our sporocarps, turning what would be dead into something bursting with life. Carting my new log home  I couldn't help thinking: It's alive....ALLIIIIIVEEEE!!!!

The Shrooms.

Now this is the part where the science geek in me is trumped by the food nerd! The truth is in the tasting!

howard selecting my new log

2 fun guys aren't producing your run of the mill white button mushrooms that you can pick up in your nearest super market. Rather, these blokes are producing some beautiful rare and exotic breeds, including many different strains of shitake as well as blue pink and golden oyster mushrooms. The gastronome in my head does a little touchdown dance when thinking about it.

I am the proud owner of not one, but two, yes TWO, mushroom logs. My first log- inoculated in February of this year- is a wide range shitake mushroom, which according to Todd and Howard produces a meaty 'shroom with a lobster like quality. My second log, inoculated in late November of last year is an blue oyster and should fruit soon. I am like a giddy school girl waiting for Christmas morning I tell you! 

The laying yard

Now, those who know me, know that I will never pass up an opportunity to sample someone's wares, and Howard was kind enough to give me a wee nibble of some of the pink oyster mushrooms that were in fruit in one of the many grow bags hanging under his deck. OMG (yes that is right, OMG) y'all. Howard had mentioned that this particular strain has a slight bacon like quality in its flavour, and after sautéing a few in little butter I couldn't believe it. The taste was absolutely incredible. The mushroom has a meaty texture, and a more succulent well rounded mouth feel than your commercial counterparts, and there was indeed a slight ham quality to the taste. It reminded me of the flavour one gets in a good mortedello: subtle, savoury and succulent.

Each strain has its own unique flavour profile, and that is what makes 2 Fun Guys so special in what they are doing. Turning the seemingly mundane, into the gourmet and reframing what we think of when we think of mushrooms.... so please I beg, if you get your hands on these puppies don't - for the love of god- don't dump them in a vat of Cambells soup! savour them, nurture them, give them a wee splash of white wine and butter if you want, but trust me when I say, these bad boys speak for themselves.

The Boys

Todd and Howard are not only fun guys, but pretty darn great guys as well. Their mutual commitment to producing a superior product is perhaps only out shone by their commitment to local, and sustainable agriculture. Todd champions the Pure Food Movement, a facebook group committed to shedding light on large corpro-gulture conglomerates such as Monsanto, and promoting a GMO free world. Howard has worked closely in organising local farmers markets, and his back garden speaks for itself in the wide variety of heirloom vegetables he grows as well as the heritage chickens that strut around and dig up his marigolds. 

Visit Brookhaven Farmers Market on Dresden Rd in Atlanta, and most Saturdays you can spot these two enthusiastically engaging with curious customers, and answering questions such as "why are you fella selling a pile of wood"..... Not only do they know their stuff, but you will receive care instructions about your particular strain, as well as an e-mail when Howard or Todd's 'shrooms are fruiting so that you can scamper up to the wood behind your house to check on your own babies (or maybe that is just me?).

Go ahead, visit their website: www.2fun-guys.com, or follow them on Twitter @2funguys…. Just look at these faces! Don't you just want to touch their 'shrooms? 

I love what these boys are doing. I love their drive, their care and their spirit. I love their mushrooms. I know that there is nothing but great things ahead for these chaps, and if anyone deserves it, these two do.

When I a first sat down with Howard  (Todd is hiking the Inca trail with his lovely wife, so I shall excuse his absence) I asked him "Why, Mushrooms?", he laughed as said "Yeah, why mushrooms?"... now I get it!

Good eating y'all, Love THE EPICUREAN