Mushrooming

Is one of the activities that can’t be carried out in Singapore. Or perhaps I’m not looking in the right places. We have precious little fresh mushrooms in singapore, most of the mushrooms housewives buy are canned. Which makes more sense to me (They taste great, not really loaded with preservatives or anything) since you don’t have to worry about them rotting in the fridge.

Liangze and i went to sapsucker woods yesterday (after being bored out of our minds at home cause we’d played only about twenty million games of monopoly deal trying to put off doing my research) just on impulse and we saw ever so many mushrooms! which you can see in the second half of this album. I have a nasty habit of picking lotsa mushrooms (too many mushrooms) and then just leaving them to rot in my fridge. Currently I have a batch of honey mushrooms (armillaria mellea) i picked outside of malott after my research meeting with Ed last Tuesday and they are slowly and steadily going bad. I found a few coprini (inky caps) whose caps decompose/melt as they go along, allowing their spores to be dispersed. And kept the coprinus together with the honey mushrooms. Needless to say the whole lot was ruined.

But it’s just so exciting to spot these fleshy fungi sprouting out overnight in random patches of compost/wood chips and even more exciting when they are edible, or poisonously coloured like the fly agaric, which i spotted in the woods yesterday. It is more commonly known as the red toadstool on the cover of our primary school science textbook.

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