Happy Dancing Turtle Blog

Who doesn't love a good mushroom? I love 'em, especially on my pizza and on my burgers, but, have you ever thought about where real mushrooms come from? There are many places to find mushrooms, (including different castles and houses) and when you start including the different varieties of mushroom that are edible to humans, you can find mushrooms almost anywhere.

But, we're kind of impatient when it comes to just waiting for mushrooms to sprout up. So, Jim C. and Dave W. have decided to take matters (and spores) into their own hands and have set up our very own mushroom garden. And, while it's not much to look at, it certainly has its uses.

Jim found some great trees in our backyard

They first had to find suitable sized logs in which to plant the spores.

Here, Dave is transferring the downed logs to the bobcat for delivery to the auto-bay.

Jim and Dave working hard.

Once transferred, Jim and Dave drilled holes into the logs and placed small wooden dowels into the holes. These wooden dowels have been coated in a shitake spore. Once the dowels are placed in the drill holes, they are sealed in by using hot wax. This keeps the spores from sneaking out the hole and keeps the moisture in. This process is called "inoculation".

Here you can see the dowels after they've been sealed into the logs.

Once they've been sealed, they logs are tagged with a date and set outside to sit for several months. This is to give the spores plenty of time to work their way through the log. After six months to two years, if you do it right, beautiful full shitake mushrooms will start to bloom all over the logs. During dry months, make sure to keep the logs moist by watering them.

There's a method of forcing the mushrooms to sprout. It's called "shocking" the spores. If you'd like the mushrooms to bloom on demand, you submerge the log for 24 hours and within a day or so, mushrooms will start to appear. 

This is what our logs will look like next year.

If you're interested in finding out more on mushroom cultivation, we've selected several books to help you get started.

We're gearing up for the hectic summer schedule. Plants are getting planted. Materials for crafts are being collected. Staff is getting psyched. I had a chance to talk with Barb Beck, education and events coordinator for HDT, and she says that activities are already being planned for the 7th Eco Camp summer.

"We're scheduled to visit B&B Farm just south of Pine River. Other field trips are being finalized," said Beck.

Kids will travel to B&B Farm in Pine River.


We have many nature trails that campers will use.

Among field trips, campers will be able to make gifts from re-purposed materials, eat foods grown fifty steps from the door, and explore nature every day of the camp.

Campers will learn neat ways to eat healthy.


Kids will see the beauty of nature.

"We follow five themes throughout the camp," explained Beck. "Environmental Conservation, Ecosystems, the 3R's, Food & Nutrition, and Land Use & Resources."

These themes are peppered into the curriculum of fun, activities, and crafts all week.

"Something we are offering new this year will be the choice between morning OR afternoon camps for your pre-K (4&5 year old). This is being offered because last year's Pre-K camp filled up early and several campers had to be turned away. With camps being offered throughout the summer, you will be able to find one that fits your needs.

Ecology and ecosystems are something our campers learn.

Our campers have a blast

There are four weeks during the summer to choose for your child.

Grades 1-2: June 17-21

Grades 3-4: July 15-19

Pre-K (Ages 4&5): July 29-August 2

Grades 5-6: August 19-23

It's the first week of May and the snow and cold are finally receding enough so we can start our outdoor planting in ernest.

Barb, Dave, and Jim soaked clippings of several different species of currant plants, Cherry Red, Renata, and Champaign White. I was told you can use the berries for juice, jellies, and even wine. 

It was a unique way of planting, to be sure. After dipping the end of each clipping into a bucket of sand-like looking substance called mycorhize, they stuck the tip into the ground and covered it up with dirt and mulch. It looked like one of my kids took a handful of sticks and stuck them into the ground. We'll see how they look in a couple of weeks. 

The team also went to get the other berries in the garden ready for the summer. Dave pruned back the tips of the raspberry bushes and Jim started uncovering the strawberry plants.

Jim also raked away the mulch covering the garlic plants planted last fall. After searching, we found that they are already beginning to sprout. 

Also, as of this morning, hiding underneath a cover of white fabric were freshly planted carrots, onions, lettuce, broccoli, and turnips. 

Dave also spent a morning transferring moss from the pine clearing just to the east of campus to the raised beds in front of Old Main. He placed the moss to help mitigate water loss. The plan is to use the raised beds to grow herbs for the kitchen.