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	Shiitake Mushroom Logs We have been growing Shiitake (pronounced Shi it tak eh) mushrooms on logs at Ragmans for nine years. The idea comes from Japan, where Shiitake cultivation has been practised for centuries. We innoculate freshly cut oak logs with Shiitake mycelia using sawdust plugs. The logs are then stored on the farm for a period of one to two years to allow the mycelia to grow throughout the length of the wood. When colonisation is complete they will throw up fruiting bodies - mushrooms! This fruiting process can be initiated by soaking the logs, and is also triggered by temperature changes in the spring and autumn. Properties of Shii-take Shii-take are relatively high in protein, averaging about 20% of their dried mass. Low in fat and high in fiber, the mushrooms also provide several groups of vitamins, particularly thiamine, riboflavin, niacin, biotin, and ascorbic acid. Research is confirming that shiitake also stimulates the human immune systems. The Japanese include Shii-take in their diet for its robust flavour and texture and health-giving properties. They are best cooked slowly and gently - soup or stews are ideal. They can also be dried and reconstituted for dishes throughout the year (all the better if soaked in apple juice!). Log Care Buy a log! Despatch information and Refund Policy for mail order logs
	Oyster Mushroom Logs - New!! We have been growing Shiitake for over ten years. We are now inoculating poplar logs with Oyster mushrooms. Oyster mycelium is particularly vigorous, and will colonise the log very quickly. These logs will not last as long as the oak shiitake logs, but will produce prolific amounts of mushrooms under the right conditions. We have found that cooler weather prompts fruiting. The logs will fruit in spring and autumn. Once purchased, keep the log in a damp shady area of the garden watering the log in dry spells throughout the summer. Oysters can be picked in a cluster, or left to grow on until the caps are four or five inches across. This fruiting process can be initiated by soaking the logs, and is also triggered by temperature changes in the spring and autumn. Best cooked slowly and gently. The Japanese use Oysters in soups where there health giving properties are most accentuated.   Log Care Buy a log! Despatch information and Refund Policy for mail order logs
	Apple Juice We have been making apple juice at Ragmans since 1998, using nothing but local unsprayed fruit. This produces a deliciously good drink that tastes of apples as opposed to the many other things you find in mass-produced versions. In 2004 we acheived organic certification with the Soil Association, and now our entire range is organic. The fruit comes from organic orchards in Herefordshire. The fruit is washed and milled into pulp before being pressed on a hydraulic press. Apple varieties such as Annie Elizabeth, Cox, Blenheim Orange, Newton Wonder and Bramley are blended to give sweet, medium and dry juices. No sugar is added. The juice is left to settle overnight before being bottled and heated to 72C to pasteurise - this kills any harmful bacteria and increases its shelf life. We sell our apple juice locally through farmers' markets and small retailers in Gloucestershire and Herefordshire. We will be distributing through Essential from March 2007, so if you are an independant retailer interested in our product you will be able to obtain it through Essential. Please ring for further details. Help Ragmans sell juice to a local shop near you . . . Local Stockists

 

 

 

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