Made in Transit: oyster mushrooms
Agata Jaworska
On Saturday I went to the farmer’s market to snag some nectarines and peaches. Unfortunately, by Tuesday they’d gone bad already, which left me wondering what farmers do with all the peaches and nectarines that become ripe on Monday: they can’t possibly last to Saturday’s market. Are they composted? Juiced? I have no idea.
The short shelf life of fresh produce is incompatible with our centralized, artificial metropolitan structure and shopping habits. That’s why supermarkets have tried everything, including genetic engineering (remember the flavr savr tomato?) to make fruit ripen more slowly, so it can survive transport and remain appetizing long enough to sell. Now here’s a nifty new idea, called “Made in Transit”: grow the food while it’s being shipped!
No, it won’t work for a peach, but mushrooms could keep right on growing in your grocery bag until you get around to using them. Sounds like a good idea to me.
Via culiblog.