Applies permaculture principles in the foraging and cultivation of wild fungi. Field activities include collection, identification, and cultivation of fungi for culinary purposes. Students learn to identify, cook, and preserve safe-to-eat mushrooms using field guides. Students acquire cultivation skills for shiitake, reishi, and/or oyster mushrooms and understand how to integrate mushroom logs into homescale gardens.
This is the non-credit option of AGR 113. For more information about blended learning classes go to: www.gcc.mass.edu/blended.
NOTE: A spring offering focuses more on cultivation while a fall offering focuses more on foraging. Special Requirement: Field trips. Students assume any travel costs.
9/29 and 10/6 class meets off-campus for fieldwork.