This is a Black Pearl, which I finally got to fruit thank goodness. And the reason it wouldn't fruit earlier is that it was just too warm, as these guys like it very cool. Now that the overall temps are much lower, my grow tent can maintain a chilly 65 degree F. I'm excited to expand my selection as my table at the market is a bit dull at the moment with grey oysters dominating.
@Ego
That is a topic I have definitely thought about and questioned the Market leadership about how to mitigate that risk. Short answer: once the product leaves your table you are exempt from any liability assuming it is unadulterated. Meaning it is something that you haven't cooked or baked or processed in any way like an extract for example.
When I was a car seat tech in the fire dept. believe it or not we had a similar policy. I specifically asked if we were responsible if a child was hurt or killed in a car seat that we had installed following a collision. Their answer: once that vehicle left our fire station parking lot, the parents assumed all liability with an example given that we have no control over what they do with the child or the car seat. Thank goodness I never had to find out whether that held or not and more than likely the same will be true for the mushrooms too.
I always handle the mushrooms with clean hands as well as disinfect the clean grow tent with a bleach solution. I also never try to fruit a block that has gotten contaminated because it is tempting if the contamination is slight. It goes straight to the woods. I always tell my customers not to eat them raw, to cook them however they see fit. Unfortunately, if you try to wash these mushrooms they become waterlogged and mushy, so I always tell them to cook, cook, cook.
But yeah, our protection is that we have no control over the product once it leaves our presence. I am working on getting liability insurance for my other business and now that I think about it I should probably include this business too.
