One of Summer’s Forgotten Secrets

By Claudia (TP Gardener)

While strolling in and around the Tyler Place, you might have noticed the beautiful, bright red berry  cones on the Staghorn Sumac trees.

Sumac is a well known feature of the North American landscape, and yet  few people know that these little trees have provided a delicious and refreshing summer drink throughout much of the world for thousands of years.
Yes, there is one poisonous sumac but you probably won’t ever see it and it really doesn’t look like the rest of the sumacs. It resembles an alder, has white berries that grow out of leaf axils and prefers to live deep in swamps, meaning you will have to wade to find it.
The past  hot  summer days at TP had a great impact on the ripening process of the Sumac berries, so I couldn’t resist to pick the first dark red berry clusters.
I take my half-dozen berry clusters, cram them into a pitcher, pour cold water over them, crush them up a little with my hand, and then let the pitcher sit in a cool place for a while.  The longer the berries infuse, the stronger the drink will be. When the flavor is to your liking, just strain the drink through a cheesecloth to remove seeds and hairs. Sumac-ade is pleasantly tart with a light pink color. Some people add sugar, but I prefer it without.
If you are unsure when to pick your berries, just touch your finger to a berry then your finger to your tongue  to test, but not right after a rain, which washes off the citric acid.

You can also prepare it the early pioneer/ native American way:

1 quart of sumac berries
1 gallon water
sugar to taste
Bring water to a boil
Place sumac in a large teapot or non-metal container
Pour boiling water over the sumac
Steep for 20minutes - 2 hours
Strain through cheesecloth or a coffee filter
Enjoy over ice
Add sparkling water for a little fizz
Enjoy!

**Please be aware that Sumac is related to cashews and mangoes, anyone allergic to those foods should avoid it, or proceed with extreme caution.

Angelica Tincture

Angelica is also known by the names Archangel Root, Masterwort, Wild Celery, Root of the Holy Ghost, and Dong Quai. 

Angelica is an anti-spasmodic for strong menstrual cramps with minimal flow and an expectorant for coughs. It also aids in alleviating intestinal colic and poor digestion. Angelica is used to strengthen the heart and lungs and improve liver and spleen function. Small amounts stimulate digestive secretions. It is commonly used for loss of appetite, peptic discomforts such as mild spasms of the gastrointestinal tract, feeling of fullness, and flatulence.

1.  Fill a glass jar with chopped Angelica, including flowers, stems, and leaves. Slowly pour dark rum until the herb is  entirely covered. Then add an inch or two of additional liquid.

2.  Seal the jar tightly so that the liquid cannot leak or evaporate. Put the jar in a dark area or inside a paper bag.

3.  Shake the jar every day.

4.  After 2 weeks pour the tincture through a cheesecloth into another jar or dark colored tincture bottle. Squeeze the saturated herbs, extracting the remaining liquid until no more drips appear.

5.  Close the storage container with a stopper or cap and label.

6.  Use half an eye dropper twice a day when needed.

Shiitake Farming

·      Find a good, freshly-cut tree log between 4 to 10 inches wide and cut to no more than 4 feet long. Oak  tree logs are recommended, but other hardwood trees, such as Maple, Beech, Alder work well too.

·      Depending on how many logs you have you need to estimate how much of the mycelium you need. I use dowels/plugs ( you need about 25 per log)These are wooden dowels that are colonized by shiitake mushroom mycelium. They are usually about ¼-inch wide and 1-inch long. . I get my plugs from Fungi Perfecti  (FUNGI.COM)and cost about $44.00 for 1000 plugs.

·      Drill holes in the log with a 3/8-inch drill bit. The holes need to be about 2 inches deep and 4 inches apart. A spiral pattern will result in a beautiful appearance once the mushrooms begin to grow.

·      Push the plugs into the holes on the log and tap on each with a rubber mallet until they fit snugly. Be careful not  to damage the log bark.

·      Melt cheese wax .. Cheese wax costs around $5 for a 10-pound blocks. I get mine from www.cheesemaking.comSeal each plug with melted cheese wax using a brush or turkey baster. This will protect against other fungi and insects.

·      Stand the log up in a shaded area. The log can be set against a fence, wall, or any other structure. Make sure logs don’t touch soil underneath. I covered the grounds with straw.

·      Water the log regularly to maintain an internal moisture level of about 35 to 60 percent. Every 2 weeks will do. Be sure to only use chlorine-free water, such as filtered water, well water or rain water.

·      Wait for 6 months to 1 year for mushrooms to appear. A well colonized log will last  up to 6  years, until most of the wood cells have been replaced by shiitake mushroom mycelium cells.

·      Patience, regular moisture checks, shady location, and more patience are a must. You can tell that the Shiitake spawn has begun to colonize the logs when white fungus-like growth rings appear on the ends of the logs. This happens 4 to 10 months after inoculation. Your first harvest will not be far behind. When the weather is right, small brown buttons will rise from the bark. This is called “pinning.” Mushrooms will follow in a few days if it stays warm and damp; cold temperatures and drying winds can stall them for weeks.

·      For the finest taste and texture, harvest Shiitakes when the mushrooms are not fully opened. If you prefer larger mushrooms, let them grow until the cap expands completely, a day or two after the veil that protects the gills has separated from the stem.

·      At full fruit stage, the Shiitake has a cap that is maroon-brown and speckled with lovely gem-like dots around the rim. Gently break or cut the stems off the logs and place them in cardboard boxes or paper bags. Once picked, the mushrooms will only stay fresh for a couple of days during hot weather. With refrigeration, they can keep for two to three weeks.

·      After first fruiting, it can be forced every 2 months by shocking the mushrooms with ice cold water. This can be done by soaking the log in cold water for 24 hours, or set outside for a few days in the winter. Freezing will not hurt it. After shocking, remove the log from the water and stand it up again in a room temperature location. The mushrooms will think that winter has just passed and it is now spring, causing them to grow in a few weeks.

Hope this helps. Let me know if you have any more questions,

Claudia