Fungi

rhamphotheca:

Colorful mold you see on the surface is just a hint of what’s going on inside

by Carl (Chief Scientist at Imagination Station)

Because the colorful spores on the surface of your food are just part of the mold, scraping or cutting this part off of your bread or bagel won’t save you from eating a mouthful of fungus. While you probably won’t die from eating fungus, keep in mind that foods that are moldy may also have invisible bacteria growing along with the mold.

Most molds are harmless, but some are dangerous. Some contain mycotoxins. These are poisonous substances produced by certain molds found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples, and other produce. These substances are often contained in and around the threads that burrow into the food and can cause allergic reactions or respiratory problems…

(read more: Science Studio) 

adamartist:

Floral Experiment

- This picture was taken deep in the wood’s at a local park.  As a good friend of mine launched a large log off a small cliff, it fumbled through the air, with a thump accompanying it on impact; shattered, the log remained still.

A glimmering white essence was coming through, seeking life, it have revealed itself.  Still a mystery, this floral experiment is unknown to me but was quite the sight to see.

mod-elle:

mushroom wall hanging, Syroco available at StoptheClock

mushroomsandmosses:

Mushroom box 3 (by xerantheum)

internationalhouseofbranflakes:

pore by lilfishstudios on Flickr.

betweenduskanddark:

untitled by lidyª on Flickr.

varietyfeast:

N A M E K O   M U S H R O O M

The Nameko is a Japanese variety of mushroom that grows in tight, crowded clusters. They have a mild flavor, a shiny appearance and a slightly gelatinous film over their caramel-colored caps. As the mushrooms are cooked, they produce a viscous texture which makes them good for use as a thickening agent in soups.

Mushrooms are edible fungi and most that are sold in markets are produced on farms. It is recommended that only people trained in mushroom identification gather them in the wild.

H E A L T H   B E N E F I T S

Mushrooms are an important source of B Vitamins and proteins. They have immune system strengthening and anti-cancer properties. They are also being researched for their cholesterol-lowering and depression-fighting capabilities. 

H I S T O R Y

Mushrooms have been used by man for both food and medicine for many thousands of years, the first written records coming from China around 3000BC.

S E L E C T I O N  &  S T O R I N G 

When selecting Nameko mushrooms in the market, look for shiny, firm caps, avoiding ones that are cracked. To store, wrap the mushrooms in a paper towel and store them in the fridge and they will keep for several days.

P R E P   T I P S

Nameko mushrooms are commonly used in soups such as miso or in stir frys, imparting a sticky, saucy consistency to those dishes. In Japan, it is common to serve Nameko mushrooms cooked atop rice with a splash of vinegar.

R E C I P E S

Nameko Mushroom Salad • Miso Soup with Nameko Mushrooms • Scallop and Nameko Mushroom Chowder • Sweet Forest Nameko Mushroom Custard Tart • Wild Mushrooms with Polenta, Sun Dried Tomatoes and Goat Cheese • Stuffed Chicken Breast With Nameko Mushrooms