MUSHROOM MOUNTAIN

A trip to South Carolina

June 12 - 14, 2009

 

A REAL PEACHY PLACE

 

We drove by this giant water tower peach outside of Gaffney, South Carolina. It was commissioned by their Board of Public Works and sports a jaunty seven ton, 60-feet long peach leaf on one side.  Its purpose is to leave no doubt as to which state grows the most peaches.

Peaches were already in season in South Carolina as were boiled peanuts, otherwise known as "goobers."  We stopped at the roadside stands and bought some of each.  After four and a half hours of driving, we arrived at our destination and were warmly welcomed by our hostess Ellen, former yacht crew member, world traveler and current baker of all things.

 

AMETHYST INN

 

Ellen runs a tight ship which feels light and airy due to the fanciful decor.  We felt immediately at home and made a new friend over hummus and a drink on the back patio at sun down.

 

MUSHROOMS IN THE WOODS

 

But first, we went for a little hike down to the lake and back.  Our purpose for this trip, other than to spoil ourselves with a little get away was to attend a day long mushroom workshop.  During our walk, we spotted many large and healthy mushrooms, including these two.

 

MUSHROOM MOUNTAIN WORKSHOP

 

Host Tradd Cotter and partner Olga Katic have a beautiful place and were happy to share a huge lunch and lots of hand's on expertise.

 

WHEAT BALE GARDEN

 

Tradd shared a nifty method for building soil and growing a garden at the same time using the help of elm oyster mushrooms.  First, pick a low spot on the property where water naturally drains.  Make a hole in the bale, add some mushroom spores, plant basil, tomatoes or peppers  and let them grow.  They don't need rain because the wheat sucks up moisture from the ground.  Eventually, the bales themselves become soil and the low spot has been filled in.  Meanwhile, you have the makings for a good Italian sauce! 

 

BREAKFAST

 

We ate on the patio before starting our drive north.  Ellen made vegan banana pancakes which were delicious with the strawberry jam she had made the week before.  The doily over the (soy) creamer was hand-crafted in the Philippines to fit the pitcher.  It was hard to say goodbye but we promised to stay in touch.  Next time we're headed south, we're definitely going to stay at The Amethyst Inn.

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