In this earthy and enthusiastic episode, I chat with Sarah Williams—permaculture gardener, mushroom grower, and the green-fingered soul behind Sarah’s Green Acres—about growing wine cap mushrooms, also known as burgundy mushrooms or garden giants.
We explore:
- How to grow them in a food forest or permaculture orchard
- Why yours might not be fruiting yet (ahem, speaking from experience!)
- Cooking, freezing, and eating them—especially if you're cutting back on meat
- Why they’re hard to find in shops, and why that's exactly why we should grow them
- Their role in nutrient cycling, soil health, and lazy gardening magic
Plus, we spiral delightfully into tangents about refractometers, bitter greens, the spray-heavy brassica world, and why we sometimes avoid testing our soil (just in case it bursts our bubble).
If you’ve ever wanted to grow something that tastes amazing, supports your soil, and you can’t find at the supermarket—this episode is for you.
✨ Want us to dive deeper into mushrooms, logs, bags, or bitterness? Let me know!
📸 Find me @whitestrawberriespodcast
🌱 Follow Sarah on Instagram at @sarahsgreenacres
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