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More Room for Mushrooms
| Article
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14629 |
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Section : |
LIFE
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| Issue
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5 / 1988 |
1,249 Words |
| Author
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Lynn Skow
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Before the twentieth century, only royalty and those who foraged in field or forest could enjoy a dish made with mushrooms. Now, the mushroom regularly appears on American tables. Whether a garnish for gourmet dishes or an addition to a humble meat loaf, the mushroom has been adopted by American cuisine.
The mushroom boom did not come overnight. Growers will tell you that mushrooms are more difficult to cultivate than orchids, and only within the past two hundred years has the formerly secret art of mushroom gardening been made public. Mushrooms had an almost mystical renown for years, because no one understood how they wee propagated. Instead of developing from seeds, mushrooms spring from microscopic spores, which develop rapidly, as if by magic, when conditions are right.
The first known mushroom farm was in limestone caves outside Paris, where crops were harvested for the court tables of Louis XIV. This delectable vegetable was also a delicacy among the elite of early America. Thomas Jefferson, a patron of French culinary arts, attempted to raise mushrooms at Monticello, with little success.
Today, the world's mushroom capital is Kennett Square, Pennsylvania, in the historic Brandywine Valley just outside Philadelphia. No climatic or geographic reason explains why more mushrooms are grown here than anywhere else. It seems a matter of coincidence that around 1885 two industries developed in the area that contributed to the mushroom's popularity. Greenhouse production of winter vegetables for restaurants in large cities and of carnations and roses for year-round growers led to a search for a complementary crop for added income. The
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