Get our daily Pasadena newspaper in your email box. Free.Get all the latest Pasadena news, more than 10 fresh stories daily, 7 days a week at 7 a.m. Make a comment 14 recommended0 commentsShareShareTweetSharePin it Business News faithfernandez More » ShareTweetShare on Google+Pin on PinterestSend with WhatsApp,Virtual Schools PasadenaHomes Solve Community/Gov/Pub SafetyPASADENA EVENTS & ACTIVITIES CALENDARClick here for Movie Showtimes Herbeauty15 Countries Where Men Have Difficulties Finding A WifeHerbeautyHerbeautyHerbeauty5 Things To Avoid If You Want To Have Whiter TeethHerbeautyHerbeautyHerbeautyHere Are Indian Women’s Best Formulas For Eternal BeautyHerbeautyHerbeautyHerbeauty6 Strong Female TV Characters Who Deserve To Have A SpinoffHerbeautyHerbeautyHerbeautyWant To Seriously Cut On Sugar? You Need To Know A Few TricksHerbeautyHerbeautyHerbeauty8 Easy Exotic Meals Anyone Can MakeHerbeautyHerbeauty Home of the Week: Unique Pasadena Home Located on Madeline Drive, Pasadena Name (required) Mail (required) (not be published) Website More Cool Stuff Cioppino. This warm seafood stew with its flavorful tomato broth is what the Fata family looks forward to eating on Christmas day. Itâ€™s a holiday tradition for the owners of Charlieâ€™s Trio and their extended family to gather and share a large pot cioppino once a year. Each family member savors every bite of fish, each strand of pasta, and has a habit of using fresh bread to soak up every last drop of broth.Although this family eagerly anticipates Christmas day to enjoy their bowl of cioppino, Charlieâ€™s Trio has it on the menu year round. Cioppino is offered as an entrÃ©e with pasta or as an appetizer with bread. You are invited to experience a taste of the dish this family finds comfort in each year.Enjoying meals in the company of family and friends is something that becomes appreciated a little more during the holiday season. Charlieâ€™s Trio is eager to make the holiday season easier for you to enjoy time with loved ones, whether that entails catering for an event, providing a meal for take-out when youâ€™re in a rush or would prefer to eat in comfort of your home, or when you would like a relaxing dine in experience.Come to one of the two locations: 5769 N. Huntington Dr. in Los Angeles or 47 W. Main St. in Alhambra or visit charliestrio.comÂ andÂ charliestriocafe.com. Subscribe Community News Pasadena’s ‘626 Day’ Aims to Celebrate City, Boost Local Economy Your email address will not be published. Required fields are marked * Food & Wine Charlieâ€™s Trio Shares a Family Holiday Tradition with Customers From STAFF REPORTS Published on Monday, December 16, 2013 | 1:30 pm First Heatwave Expected Next Week Pasadena Will Allow Vaccinated People to Go Without Masks in Most Settings Starting on Tuesday Top of the News EVENTS & ENTERTAINMENT | FOOD & DRINK | THE ARTS | REAL ESTATE | HOME & GARDEN | WELLNESS | SOCIAL SCENE | GETAWAYS | PARENTS & KIDS Community News
Sarah Workman loves mushrooms, so much so that she grows them on her property in Watkinsville, Ga. She uses the homegrown fungi in recipes, sells them at local farmers markets and pays her property taxes with the profits.The forest ecologist with the University of Georgia College of Agricultural and Environmental Sciences shares her mushroom knowledge at workshops and classes across the state. Warm strains bestFor Georgia’s climate, Workman recommends backyard mushroom growers use warm weather strains of starter. “The inoculation material is usually a mixture of sterilized saw dust or other fiber substance and a liquid culture of the specific fungus,” she said.The material costs $25 to $50 for small amounts and can be ordered from various sites online. Three growing mediumsMushrooms grow in three basic mediums: wood, soil and dung, she said. For growing shiitake mushrooms, for example, she recommends using wood as the growing base. Most sources recommend oaks, but sweet gum, elm and other hardwood trees also work.“Trees used for mushroom culture should be cut in the winter before the sap rises,” she said. “If the tree has budded, it’s too late to use it.”Start with 5 to 20 logsLogs used for mushroom growing should be easy to move and small, say 8 inches in diameter and 2 to 4 feet long. “If they are much bigger they will be too large and heavy for one person to handle,” she said.Workman recommends a beginning mushroom grower start with 5 to 20 logs. To insure success, the logs should be inoculated as soon as possible, or within a month from the time they are cut. “Lay the logs on a tarp if you can’t immediately inoculate them,” she said. “You don’t want to lay them on the soil and give insects or other fungi an opportunity to enter the logs.”Select trees with few low branches and avoid any with broken or rotten limbs. Treat the logs with care. Injured areas could become points for diseases or competing fungi to enter the logs, she said.Insert starter into holesTo inoculate the logs, drill holes three-eighths of an inch deep every 6 inches using an alternating pattern.Insert the inoculants material and cover the holes with melted wax. Stack the logs in a log cabin arrangement or slant them in inverted-V rows. She places hers three to four logs high in a crisscross pattern on a concrete block base.Label the logs with the year and the innoculum type. Water well and oftenKeep the logs well irrigated for four to six months. Workman typically waters 10 minutes in the morning and 10 minutes in the evening every day. But water needs will vary depending on rain. “If it rains, don’t irrigate the logs as they shouldn’t be overwatered,” Workman said. “If the logs aren’t watered enough, the mushrooms will crack or just not produce.”A white coloring under the bark or on the ends of the logs is a sign that fungus is actively growing inside the wood.To initiate a fruiting cycle, soak the logs overnight then restack them. In two or three days, “little buttons” should emerge and begin to expand, she said.“Most logs should produce mushrooms for about five years,” she said.Harvest in spring and fallMushrooms will emerge from the inoculated logs in the spring and fall, usually best when the days reach 75 to 80 degrees and the nights are above 60 degrees. The logs will likely not produce much during the summer, but will come back and continue to produce mushrooms through the fall. “Moisture, temperature and day length governs how much fruit is produced,” and how many mushrooms you will have to use or sell Workman said. For a little effort, you can have fun growing mushrooms that are both good food and good sellers at market.
Published on April 11, 2017 at 11:06 pm Contact Charlie: [email protected] | @charliedisturco Facebook Twitter Google+ Jordan Evans’ role had changed. The attack, who for most of his career was always looking to score, had to adjust. So as the season’s progressed he became more of a facilitator, passing rather than trying to create his own shot.But on Tuesday night in Syracuse’s 15-8 win over Cornell, he became more than that. Evans used his body and dodged more. He created open looks for himself. Other times, he took a step back and worked the ball around the offense, looking for the best opportunity to score.Top-ranked Syracuse (9-1, 3-0 Atlantic Coast) used a 10-0 run to pull away after trailing early. Evans scored all three of his goals in that stretch, proving himself instrumental in the win over Cornell (3-7, 2-2 Ivy), 15-8, on Tuesday night inside the Carrier Dome. Then win marks SU’s best 10-game start to a season since 2011. Evans finished the game with his first multi-goal performance since Feb. 25 and added a pair of assists to Nate Solomon.“He’s got great vision,” Solomon said, “and knows where everyone would be in the offense.”Evans played more comfortable than he had in the previous six games. He was held goalless two separate times and never had more than two points in a game. Oftentimes, other options would lead the way for SU. Nick Mariano took the bulk of the shots or Brendan Bomberry used his body to create offense in front of the goal. Even unlikely names like Jamie Trimboli or Matt Lane broke out to guide the Orange in its stretch of seven one-goal games.AdvertisementThis is placeholder textBut on Tuesday, he had the vision that was shown in the season opener against Siena and then again two weeks later versus Army. He knew when to make the pass and when to dodge and shootIn all but two games this year — Siena and Cornell — Evans has shot the ball four times or less. On Tuesday night, Evans’ physicality created more open looks. He tied the game up at four by running against his defender and using his speed and body to gain enough space to shoot and score with ease.“(Evans) attacked his matchup,” Cornell head coach Matt Kerwick said. “… The key with them is you can’t chase stick and you can’t expect to put the ball on the ground against their offense.”Other times, he knew the when the defense would slide and found himself running off-ball into open space. Senior midfielder Sergio Salcido charged toward the net and, as defenders collapsed on him, found Evans waiting next to the net. He caught the pass, ran in front of the net and scored.His facilitating didn’t falter, either. After a Cornell shot hit off the post and bounced 60 yards in the opposite direction, Evans ran at the sideline. He missed the rebound, but was the closest player to the ball. Catching the defense off-guard, he quickly scooped the ball and threw a 20-yard pass in front of the net toward Solomon. The sophomore attack scored the third of 10 straight Syracuse goals.“The attack in general, but especially Jordan,” SU head coach John Desko said, “thought they understood who Cornell was and how they liked to slide.”And while everyone did play well, it was Evans who was the main threat against Cornell. When attention shifted to Syracuse’s other threats, Evans wasn’t hesitant. He rose to occasion, ran the offense and became the player he was once expected to be. Comments