People are always asking me about collecting plants; what parts, when to collect and how to use, etc. So, here are a few tips on collecting them safely.

1) Always make sure that you have correctly identified the plant; (there are some that have look-a-likes that are poisonous). One of the best ways to do this is to learn the poisonous plants first. If you are not sure about the identification try to find someone that does know. Here in WV we have many; (WV Herb Association, Master Gardeners, Master Naturalist org. etc).

2) Always make sure the location in which you are collecting hasn’t been sprayed with poisons, and don’t harvest within 50 feet of roads, near mining, agribusiness, etc.; because plants can pickup the toxins from vehicles and sprays. Beware of areas where fertilizers, pesticides or weed killers have been used and do not gather as they may be toxic.

3) Don’t collect plants that are on the endangered list. (It’s illegal).

4) Practice replanting areas so that there are plenty of them left. Tend and care for these areas as though you were caring for your home garden. Leave plenty of healthy, mature, seed producing plants where they can easily reproduce.

5) Do not harvest the same area over and over.

6) Only gather what you need and only if there is a sufficient amount of plant available to leave some behind. The Cherokee way of gathering plants was not to pick any unless there was at least four of them and then to gather only one of the four. You leave one for seed, one for the one who comes after you that may need it and one to be with the first one to make a pair so they can reproduce and one for you.

7) Consider what effect your actions will have on the plant community, and strive for minimal impact and leave the area as wild and beautiful as you found it.

When you are collecting these plants make sure that you know when to collect them as some plants should only be collected at certain times of the year or in the case of some berries; only when they are ripe.

9) Whether you are gathering for food or medicine make sure that you know how to prepare the plant and how much to use and for what it should and shouldn’t be used for.

10) Make sure that you know what parts of the plants are used for food or medicine.

11) Study the plant closely and consult multiple books for identification and uses.

  Here are a few books you can use to identify plants:

1) Medicinal Plants, Trees & Shrubs of Appalachia, Bill Church, available thru LuLu Press.

2)  Common Summer Wildflowers of West Virginia, Norma Jean Venable, WVU Extension Service

3) Eastern Forrests, Ann Sutton & Myron Sutton, 1997, Chanticleer Press

4) Herbs, Lesley Bremness, 1994, DK Publishing

5) Newcomb’s Wildflower Guide, Lawrence Newcomb, 1997, Little, Brown and Company

6) Peterson Field Guides to Eastern/Central Medicinal Plants, Steven Foster/James A. Duke, 1997, Houghton Mifflin

7) A Field Guide to Edible Wild Plants Eastern and Central North America, Peterson Field Guide Series No. 23 by Lee Allen Peterson

Botany In A Day – The Patterns Method of Plant Identification, Thomas J. Elpel’s Herbal Field Guide to Plant Families (5th Edition, January 2004)

9) The Illustrated Book of Wildflowers and Shrubs, William Carey Grimm, 1993, StackPole Books

10) How To Identify Plants, H.D. Harrington (Author), L.W. Durrell (Contributor)

     Bill Church is a certified Master Naturalist. Articles courtesy of Gilmer County Master Naturalist Association.

by Leslie Hutcheson

Shiitake mushrooms originated in the orient. As a food source they have the combined attributes of being appetizing, nourishing, high in protein, diabetic and healthful.  Researchers have reported that consumption of Shiitake mushrooms lowers blood cholesterol levels.  It has also been shown to lower high blood pressure in laboratory animals.  Lentinan, a highly purified polysaccharide extracted from Shiitake Mushrooms, is an approved drug in Japan.  Lentinan is used for cancer treatment as well as for AIDS research.  Shiitake contains all eight essential amino acids in better proportions than soybeans, meat, milk or eggs.  They also contain a good blend of vitamins and minerals including vitamins A, B, B12, C, D, and Niacin. Shiitake produces a fat absorbing compound, aiding in weight reduction.

      Shiitake mushroom cultivation is done by cutting down a live healthy tree. Oak is the best, though many other hardwoods work well.  Cultivation is usually done with logs 3 to 4 feet long and having a diameter of 4 to 6 inches. The best times for cutting trees are when they are dormant from late fall and before spring budding.  After felling the tree, it is customary to wait a couple of weeks before inoculating, so that the tree doesn’t reject the spawn.  Inoculation should be completed no later than 6 weeks after cutting to prevent stray fungi from colonizing the logs.

The most common ways to inoculate logs is by using plug or sawdust spawn. The spawn is the medium used to introduce the Shiitake mycelium into the wood.  Sawdust spawn is less expensive than plug spawn, although it is more time consuming and requires a specialized tool.  The equipment needed for inoculating with sawdust spawn is a drill, drill bit, spawn purchased from a reputable source, cheese wax, inoculation tool, something to melt wax in, and a sponge brush. When using sawdust spawn, drill 1 inch deep holes in rows the length of the log, spacing the holes 6-8 inches apart within the row.  Leave approximately 2 to3 inches between the rows and offset the holes so that they form a hexagonal pattern.  Next plunge the inoculating tool into the sawdust and then insert the spawn into the holes.  Make sure the spawn is packed tightly in the holes.  As each log is completed, cover the holes and spawn with the melted wax using a foam brush.   Plug spawn is ideal for those wishing to inoculate only a few logs and only requires the correct size drill bit, a hammer, and cheese wax.

When you are finished inoculating your logs, place them in a shaded area where they are exposed to the weather.  They need rain and snow to avoid getting dried out which kills the mycelium.  DO NOT bring them indoors. It takes six months to a year before the log is colonized and will begin producing mushrooms.

The logs will fruit naturally in the spring and fall after a good rain and distinctive temperature change.  The best fruiting temperature is between 60-80 degrees.  Generally a log will produce one year per inch in diameter when allowed to fruit naturally.  After the log has produced mushrooms naturally, it can be force-fruited.  This can be done by waiting 8 weeks, then soaking (submerging) the logs in cool water for 24 hours.  Mushrooms should start to appear a few days later.  Check daily.  They are ready to pick when the underneath of the cap starts to open.  Logs will produce anywhere from a few ounces to a pound of mushrooms per fruiting, depending on the size and age of the log.  The log must stay in contact with the ground.  There are several reputable sources on the internet for mushroom spawn and equipment-try www.fieldforest.net

Dear Sarah,
I wish you could have joined us on our weekend in Lewisburg! We had such a good time. The girls and I arrived at the General Lewis Inn early Friday evening. This lovely place sits at the top of Washington Street, the main drag in Lewisburg. We settled in the inviting white rocking chairs on the front porch where we sat and watched the world go by while we reviewed the evening’s entertainment choices. There were live shows scheduled at Greenbrier Valley Theater, Lewis Theater & Trillium and Carnegie Hall.

We slept in a bit Saturday morning before having the most delicious brunch on the main floor of The General Lewis Inn. We all ordered different foods so we could sample each other’s meal. All the food was wonderful, but I was particularly curious about the rice, it was so moist and full of flavor. Our server shared the chef’s secret — he cooked it in chicken broth.

Having done some homework on what to do before we came, we decided to just leave the car in the parking lot until we left again on Sunday. How nice is that? We did have to walk back up the hill a few times but we counted that as exercise and felt virtuous in the process.  Jim Morgan, who runs the Inn, said his father used to say the walk to downtown was, “Three blocks there and six blocks back.” He wasn’t kidding.

We started our Lewisburg adventure shopping, of course. The shops of Lewisburg are a quirky mix of old and new, antiques, art galleries, dress shops and, oh – we’ll just have to visit again so you can see for yourself. Truly, there is something for everyone. There are more than five galleries in town, plus  more than a dozen specialty shops. We got waylaid in a few, talking to the owners, all of whom are just like Aunt Linnibelle. I felt Linda at Howe’s Things would offer us a glass of iced tea and lemon cookies at any moment.

While we were shopping we paused at a new bike shop called, I love this, “Hill and Holler.”  We decided not to act our age and rented a few bikes in the afternoon. What fun. The owner, Merrick, helped us pick out bikes with baskets and we peddled down the street. We got some strange looks; let me tell you, but the wind in our hair made us feel like we were 12 years old again.

We made a detour to Bella’s ~ a kitchen shop on the main street ~ and picked out a huge market basket of goodies for a late picnic lunch. The shop girl, Amy, recommended the best cheese twists ever. Next time, when you can join us, we‘ll get food and pick out a few bottles of wine.

Oh Sarah — Carnegie Hall. Stately, exquisitely restored, nestled at the end of town next to the college and the North House (a museum for our next trip). We parked our bikes and ourselves under a blooming tree in the Hall yard for our picnic. When we finished eating, we ventured inside to view the free art exhibit. Next trip, when you join us, we’ll catch a performance there.

     That afternoon, we rode around the town towards our scheduled highlight of our Girl’s Day Out ~ a spa treatment! What heaven. Remember how we were told not to miss Botanique Skin Studio? Well, Kacie, the owner, is about as sweet as can be. Susan and I got facials, but Peggy went shopping some  more. (I think she saw something earlier that she wanted to buy for Susan’s upcoming birthday.)

Pampered and primed, we returned to the Inn for a quick change and then back downtown for dinner and some drinks. So many choices to make. Traditional? Upscale? Mexican? American? Cafe? We ended up at the Irish Pub, which felt as though we took a detour and somehow, ended up in Ireland. We enjoyed Irish stew,  and could choose from dozens of select beers.  Peggy had margaritas, but Susan and I tried a few of the darker beers. Giggling afterwards, we kicked off our heels for the walk back to the Inn and felt as though we were all back in high school.

I slept late Sunday morning, and found the girls walking the halls of the Inn when I left my room, admiring all the antiques on display. You would have loved the antique furnishings and decorations that fill the Inn.  In fact, this town is flourishing with antiques. Sarah, you would just drool.

We had brunch at the Inn before we gathered our bags to leave. During brunch, a lady at the neighboring table suggested we stop on our way out of town at Fortunate Finds, the most adorable little vendor mall. I found yet another Brownie camera for my collection, Sarah, and you would have spent a pretty penny there too I am sure.

We missed you this weekend Sarah. I hope you are recoup-erating well. Next time, you will join us on our little escape. We’ll just have to come back so you can enjoy it with us. OK? Really! Get out your calendar and see how July looks for you, because next time we’re taking  bikes along the Greenbrier River Trail and a trip down the Greenbrier River too.

I can’t wait to see you, Love Jane

WEDNESDAY, MAY 2

SEED SNAP BEANS

THURSDAY, MAY 3

SEED HEAD LETTUCE

FRIDAY, MAY 4

Burnsville Methodist Church Rummage/Bake Sale, Thru May  5. 9 – 4 each day.  304-853-2476. Right beside Little General Store

Gilmer VFD Spring Fling Begins – (thru 5/60). Gilmer County Recreation Center. Entertainment, games, food. 304-462-7700

The McKameys with special guest Forgiven 4, 7 p.m. at Spencer Middle School Auditorium. Advance Tickets are $12, at door $15. Tickets may be purchased at with credit card or PayPal at  www.roanehomecoming.com.

Roundup Country, Big Otter Community Center, 7 pm

SATURDAY, MAY 5

FULL FLOWER MOON

Mountain Flea Market, Methodist Church, Mountain WV (Ritchie County) 9 am to 2 pm. Rent a table by calling 304-659-3140.

Ohio Valley Limousin Association Sale, 1 pm. Interstate & Exhibition Fairgrounds, Mineral Wells. For info, 304-483-1748

Ramp Dinner – 11 a.m. to 5 p.m. at the Erbacon Community Center, 304-742-3903

17th Annual Marble Festival – Cairo Community Building,  10am-3pm.  No admission, no set-up fee. 304.628.3445

Longaberger Basket Bingo Saturday, Heritage Park Community Building, Spencer, WV. Doors open at 3:00 p.m.

The Round Ups, 7 pm. UWF Park, Rt 16, Chloe, WV

SUNDAY, MAY 6

Ramp Dinner, 11 am, Frametown VFD. For info, 304-364-5519

Sunday Dinner – 12:00-2:00, Big Otter Community Center.  $8 adults,   $4 children.

MONDAY, MAY 7

SEED CUCUMBERS

Monthly Meeting  at the show-grounds for the Bluegrass Riding Club,  6:30 p.m.

Bingo, 6 pm, Gilmer County VFD

American Legion Post 33 Meets, Braxton Senior Center, 7pm. All Veterans Welcome, 304-765-4107.

TUESDAY, MAY 8

PRIMARY ELECTION DAY

WEDNESDAY, MAY 9

SEED SWEET CORN

FRIDAY, MAY 11

Basket Bingo, Calhoun County Middle High School Commons Area, 6:00 p.m.

Appalachian String Band, Big Otter Community Center, 7 pm, Doors open at 5.

SATURDAY, MAY 12

West Virginia Strawberry Festival – “An Exciting Family Tradition”. May 12 – May 20
Buckhannon, West Virginia – www.wvstrawberryfestival.com, ( 304) 472-9036

Yard Sale – Big Otter Community Center, 8 a.m. – ? To rent a table for $10.00 call 304-286-2383.

Bluegrass Riding Club Show at showgrounds – 3 p.m.  For information call (304) 927-1977.

Sharpshooters, 7 pm. UWF Park, Rt 16, Chloe, WV

1st WVSF Horse & Carriage Parade, 5 pm. Strawberry Lane, Buckhannon. 304-472-9036

SUNDAY, MAY 13

MOTHER’S  DAY

MONDAY, MAY 14

Bingo, 6 pm, Gilmer County VFD

FRIDAY, MAY 18

Sharp Shooters, Big Otter Community Center, 7 pm

SATURDAY, MAY 19

Calhoun Tire Collection – Cabot Recycling Station, 9a.m.- 4 p.m.  Residents of Calhoun may bring old tires for disposal. Only car, ATV, and light truck tires 16 inches or less.  304-354-7786.

Second Annual Charity Bike Show., Weston,  Main Street, 8am-8pm. 304-439-1085

Elk River Pedal & Paddle Challenge, Clay County, For info, 304-587-4455

County Line Country, 7 pm. UWF Park, Rt 16, Chloe, WV

Ki No Me Bonsai Show – Town Square, Cairo, WV.  304.628.3905,   saturdaysonthesquare@yahoo.com

SUNDAY, MAY 20

NEW  MOON

MONDAY, MAY 21

Gospel Sing – Big Otter Community Center.  Opens at 4p.m. w/ concessions available. Singing starts at 6.

Bingo, 6 pm, Gilmer County VFD

TUESDAY, MAY 22

SEED  SWEET CORN

THURSDAY, MAY 24

Webster County Woodchopping Festival Begins, Webster Springs, for info – 304-847-7666. Runs thru 5/27

FRIDAY, MAY 25

37th annual Vandalia Gathering Beings, thru 5/27. Charleston Capitol Complex. www.wvculture.org/vandalia/

Upper West Fork Park Music Festival Begins. Rt. 16, Chloe, WV. Runs thru 5/27.

Sharp Shooters, Big Otter Community Center, 7 pm

SUNDAY, MAY 27

Memorial Balloon Launch – purchase & release a balloon in memory of a loved one. Sales begin @ 2 PM, Launch is @ 4: pm.  Clay County Park at Maysel, WV. 304-587-7530

MONDAY, MAY 28

MEMORIAL DAY

Bingo, 6 pm, Gilmer County VFD

THURSDAY, MAY 31

FIRE SEASON ENDS

Calhoun County Wood Festival Begins, Grantsville, WV. For info, 304-532-0084

It all started a few years back, when I visited a friend who had three or four hens, and two small chicken tractors (mobile pens) that were maybe four feet wide, five feet long and four feet high. They were like little tents made from chicken wire, half covered in two cut-open lawn size trash bags.

Her hens laid their eggs in a hanging basket pot, hung from the high point of the tractor. Their water bottles were vinegar bottles, with one top side cut open, the handle wired to the wall of the chicken tent.

Every day she moved the tractor a little to give the hens fresh grass, and every evening let them out to roam for an hour or so before they went back in their pen at dusk.

I thought it was the most adorable thing I had ever seen, and… I then wanted hens of my own. My friend was more than happy to give me one of her no-longer-in-use chicken tractors she made, large enough for 6-8 hens. We loaded it into the back of my truck, and I brought it home, announcing to Frank that I wanted hens, and could house up to eight of them.

He groaned. And we compromised on four.

Now, at this point, I don’t know a darn thing about chickens. Didn’t know where to buy hens in the middle of summer, didn’t know what they ate, what their needs were, how often they lay eggs, how much they poop. But we had neighbors who were overrun with yard foul, and I asked for “four hens that lay brown eggs.” It didn’t matter what breed they were, or how old they were, I didn’t know anything about breeds or age or any of that. We came home with one black, one white, one red, and one peppered hen.

I named them all right off the bat. I looked forward to letting them out in the mornings, and would set my lawn chair in the afternoon shade so I could watch the four ladies pluck around the side yard I had thrown a make-shift fence around with old safety fence. Within a short period of time, they were fat and happy. That winter, I ordered “The Complete Idiot’s Guide to Raising Hens,” and the next spring, decided I wanted more.

Frank built a BIG chicken tractor. Not an adorable tent I could move myself. A huge framed coop covered with chicken wire, a metal roof, and full-sized door. HE could move it; I needed the John Deere mower to move it. But, at least he was getting on board with the hen idea. We purchased six year-old leg horns from neighbors for a total of ten hens.

Now, I didn’t realize that the first four hens were fat hens bred for eggs laying and for meat. Leghorns are fit and trim and don’t even give a fence a second look. Fat meat hens are too lazy to care what’s on the other side of the fence, as long as there’s plenty of food on their side.

But Leghorns are adventurous. They’re active. They’re curious. They want to know what’s on the other side of every fence they encounter. Want to see the view from the roof of the outbuilding, and from the back porch swing. Leghorns give fat meat hens the idea that the pickin’s are better on the other side of the fence. And then the fence is pointless.

When hens aren’t busy tearing up every flower bed in your yard, they like to sun themselves by the door you use when you carry their feed from the house. When one of the nameless Leghorns up and died one day out of the blue – I wasn’t that troubled. “They’re livestock,” I told myself, “and I’m a farm-girl now.” Besides, there were five other hens that looked just like it tossing the mulch out of my lily bed right there.

Frank, being a farm-boy and a man, wasn’t that bothered by torn up flower beds or poop on the porch. And I admit, since we get company so rarely, I spent more time trying to protect my flower and herb gardens than the porch.

And then Pepper died. You know, the peppered hen of the original four.  The Barred Rock hen I loved the most. I managed not to cry — barely. And when I saw someone post online that they had 20 Barred Rock hens for sale last fall, Frank agreed we would build some kind of chicken containment come spring, and we decided we’d get five hens right then. He came home with ten.

Well, since we were building containment in the spring, had regular orders for eggs, and two chickens tractors — I decided I’d get six fat, lazy meat-and-egg chicks last month. You know, in case grocery prices keep rising. I ended up with eight. They’re adorable, peeping from their wash tub in the basement, though their pen needs daily cleaning and our beagle Daisy is not quite pleased with their presence.

I’ve been pushing Frank lately for that promised chicken containment field. But I had that wifely feeling my nagging was battling a husband’s selective hearing – until today when he came home and announced that he’d just bought 13 more hens. I’m pretty sure it was the look he got from me that made him quickly follow up with, “I’ll start working on that containment field tomorrow.”

So, apparently we now own – what…. 39 hens? How did this happen? I’ve already posted the 13 new ones for sale online. And, we’re taking orders for eggs again as we eat egg salad sandwiches and deviled eggs for lunch. (Scrambled for breakfast, and pickled with dinner.)

And though I ordered chicks that all look alike so I couldn’t name them or bond with them, alas, one  looks different than the others. Her name is Ester.  And I know that she, and none of the others, will ever be meat.

By Megan Greco and Morgan Young, WV Uncovered

At 10 a.m. trucks overflowing with everything from crushed cars to rusty washing machines begin the slow trek onto the industrial scale at Coffman Metals in Birch River, W.Va. Customers from all over central West Virginia come to Coffman’s to cash in on their finds at 50 cents a pound for mixed aluminum. The loud clanging of unsecured scrap is not enough to drown out idling engines and ringing phones.

“Everyday we have 100 to 150 customers,” said Tony Coffman, owner of the recycling center.

Coffman’s career path was already set in stone at 14-years-old. As a high school sophomore he began his education in the family recycling and trading business. A common love for the outdoors made a job working in his grandfather’s establishment ideal.

“Then kids mowed lawns. I worked for my grandfather,” Coffman said. “I just liked hanging out with my granddad; he was a pretty cool dude.”

In 1928, Tony’s grandfather, Guy Coffman, started trading fur and natural roots, such as ginseng,  with community locals in Nicholas County. It wasn’t until after Guy’s death in 1987 that the recycling aspect of the business took hold. A year after his high school graduation, Tony was the logical choice to carry on his grandfather’s legacy.

“I’m the only guy who showed any interest in my grandfather’s business,” he said. “That was the whole idea I think, from his point of view, someone to carry on. He had nine children, and none of them were in the business. My dad was in insurance, [he] owned an insurance agency, and my brothers they were all in insurance.”

By helping to clean up his hometown, Coffman began his own 30-year tradition. He says it wasn’t long ago that discarded bed frames and tossed beer cans were fixtures of the Birch River landscape.

“I used to walk quite a bit, and it was all over the hills,” he said. “You go for a nature walk and any where along a gravel road or a wide spot they were throwing garbage over the hill, old refrigerators and washers and dryers.”

In 2007, the state exported approximately 440,359 tons of solid waste according to the West Virginia Solid Waste Management Plan.

“In more rural areas, if people are paid to recycle it really gives them the incentive to clean up their properties,” said Laura Stiller, Recycling Coordinator for the Monongalia County Solid Waste Authority.

According to Stiller, because West Virginia is so rural, recycling can be kind of tricky. The location of recycling centers pose an obstacle for many residents, but the reward of monetary gain is great motivator.

“Recycling really helps the community develop. No one wants to put a business next to a rundown piece of property. If it takes a couple of cents to get people to clean up West Virginia then it is worth it,” said Stiller.

With the invention of the shredder, what was once useless became valuable, creating a market for resourceful customer.

“West Virginians aren’t lazy,” Coffman said. “You take your can and pitch it out along the road – someone is going to pick it up and bring it [here] because it has a value on it.”

Coffman’s pays 70 to 80 cents a pound for aluminum cans, a common sale. Approximately 50,000 pounds of cans come through the recycling center every month.

While recycling is the bulk of the business now, Coffman has not forgotten his roots in trading. Though ginseng digging and fur trading are on the decline because of government regulation, the old practices still bring in business throughout the season.

Coffman’s relationship with ginseng began where his career did, with his grandfather and the surrounding community.

As a child, Coffman was always around ginseng but it wasn’t until he and his friends saw a way to make some extra cash that he became interested in the root.

“I remember the year that [ginseng] went from $20 to $50 a pound and in the ’70s that was a lot of money,” he said. “It was always just for fun.”

In the recent economic climate, what was once “money for boys” in Coffman’s childhood is now an additional source of income for some. Last year, the recycling center paid out $13 million into the hands of West Virginia residents.

“We give a lot of people jobs and we hand a lot money out to the economy,” Coffman said. “And we cleaned the place up and I’m kind of proud of that, I wish my grandfather was there to see it.”

Photo gallery of The Family Business.