Regenerative Mushroom Production

Details

Th
is is a course at our demonstration Market Garden in Berkshire - public transport options are limited.
Please note, as a small non-profit organisation, it's not sustainable to offer refunds.
If you need to cancel your place up to one month of the course, you will be offered a credit towards another workshop.
After that time, we can only offer a credit if we have been able to re-sell your place on the course.
We will be taking a tour of the market garden, with an opportunity to taste and touch plants, and ask questions.
Please wear sturdy footwear and dress for all weathers!
This course is delivered mostly outside, and the ground is uneven.
Refreshments provided.
The venue is rural and the nearest shop is a 10 minute drive away (Lambourn).
The nearest train station is Didcot or Hungerford. It is very difficult to reach this venue on public transport.
Suitable for:
Home growers and those who produce at scale or commercially, who would like to explore growing mushrooms for home consumption or as an income.
About the event (including practical elements):
Using our market garden and polytunnel spaces, we will look at how we produce mushrooms regeneratively outdoors and under cover: -
Oysters and other varieties for buckets & bags
King Stropharia (Winecap) on woodchip
Shitaake and others on logs
We will show you various stages of the growth process.
We will discuss the process in detail, you will innoculate straw and woodchip on the day.
There will be an opportunity to buy some of our market garden produce on the day.
You will learn:
How to design and set up a regenerative mushroom garden
Which mushrooms to focus on for quick wins
Equipment needed
Fruiting & harvesting schedules
You will leave with a good understanding of how mushrooms can be grown in your space.
We do offer an advanced mushrooms coaching session which covers the detail of selling mushrooms. We would recommend you do this course first.
Next steps:
Attending our Advanced Mushroom course, GROWstart programme for home growing or FARMstart for commercial growing.
*Booking onto one of our courses adds you to our mailing list, you can opt out at any time, or email us to request you're not added. We don't share your details externally, and only use them for our own newsletter.*
Testimonials
:
Lovely course, thoroughly enjoyed it and would highly recommend :)
Lyndsey, Berks
I would recommend edge (formerly incredible edible) to anyone. I have never been a very confident gardener but the courses I have done have provided me with such a wealth of information and expertise that I now feel encouraged to give things a go.
Lorna, Wantage
"Very interesting and supportive. It has given me the confidence to research and try things I hadn't thought about before. Thank you Rachael"
Sarah, Berkshire
"Urban Design OBU benefited greatly from a workshop on urban food production using the UFP toolkit by Rachel Hammond of Edge landscaping. The students managed to develop a masterplan for a global city site measuring the productivity of their designs, management issues as well as understanding the social and environmental benefits of UFP. The workshops are compelling and effective for valuing UFP."
Regina L. Oxford Brookes University
About the Tutor
Rachel is a Landscape Architect & Urban Designer specialising in regenerative food production. She designs spaces for food, soil health and wildlife and biodiversity, as well as maximising harvests and reducing the work needed to achieve it.
She learnt to grow food from her Grandparents in Jersey who grew much of their own produce on their acre - including Jersey Royal Potatoes! Rachel still loves potatoes.
Growing food all her life, and commercially for the last 10 years, Rachel has worked with CSA, farms, market gardens, urban farms, community gardens and corporate businesses to increase food production and efficiency, whilst reducing labour and costs.
Rachel founded edge, a non-profit design agency, with the main aims of designing urban food production systems, growing food within whole ecosystems and educating others on food production systems and ecological farming practices.

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