Dear Curiosity Journal,
Rufus brought in the last of the shitake mushrooms for the season, and after a feast of the decadent fungi, marinated in merlot, we decided to dehydrate the remainder. I’ve mostly run the dryer on a lower setting for herbs, about 105 degrees, but I’m turning up the heat a bit for this denser specimen, putting the temperature around 125 degrees. It’s fun to experiment with these small batches of dehydrated goods, learning what each plant needs for time and temperature to reach that sweet spot of preservation, without being overcooked. With two commercial dehydrators coming next season, I’m trying to learn as much as I can before our uptick in production.
~Joy