NaturNext • October: the new Pleurotus Sajor-Caju has arrived!

Ottobre: kicked off with the new Pleurotus Sajor-Caju

With the arrival of October, NaturNext presents an extraordinary novelty for all home cultivation enthusiasts: Pleurotus Sajor-Caju substrates, perfectly designed for our Grow Box. This mushroom, known for its exceptional nutritional properties and unmistakable flavor, represents the latest frontier in amateur mycoculture.

October marks not only the beginning of autumn but also the perfect opportunity to dedicate yourself to growing mushrooms at home, taking advantage of the ideal climatic conditions this season offers.

Peculiarities of Pleurotus Sajor-Caju

Pleurotus Sajor-Caju, often called the "grey oyster," is distinguished by its fan-shaped, gray-bluish cap that fades to brown. This variety is particularly appreciated for its meaty texture and delicate flavor that vaguely recalls hazelnut.

Nutritional properties

Rich in proteins, B vitamins, minerals like potassium and phosphorus, and with very low caloric content, Pleurotus Sajor-Caju is a true superfood that should not be missing from a balanced diet.

Adaptability and resistance

This variety has proven particularly suited for cultivation in domestic environments, showing remarkable resistance to the temperature fluctuations typical of the month of October.

Ease and cultivation times

Our October substrates have been designed to make cultivation accessible to everyone, even those with no prior experience with mushrooms. Just place the block in the Grow Box, follow the simple instructions, and wait for nature to take its course.

Fast growth times

One of the most appreciated advantages of Pleurotus Sajor-Caju is its growth speed. After placement in the Grow Box, the first pins (the small beginnings of the mushrooms) appear after just 7-10 days, and within another 5-7 days, you will have mushrooms ready for harvest.

Multiple harvests

Each October substrate can produce up to three successive harvests, guaranteeing a constant supply of fresh mushrooms for several weeks.

Ready in 15 days

From placement in the Grow Box to the first harvest takes only two weeks

Zero skills required

No need to be an expert, just follow the simple instructions

Guaranteed harvests

Our October substrates ensure excellent results

Deliciousness and culinary uses

The Pleurotus Sajor-Caju cultivated in October develops a rich and aromatic flavor that lends itself to numerous culinary preparations. Its firm texture holds up well to cooking, maintaining a pleasant softness without falling apart.

In the kitchen

These mushrooms are delicious sautéed in a pan with garlic and parsley, but they are also great for baking, adding to risottos, using as a filling for ravioli, or as the main ingredient in pasta sauces. Their versatility makes them suitable for both traditional Italian dishes and more innovative recipes.

Quick recipe: sautéed mushrooms with garlic

Ingredients: 200g of Pleurotus Sajor-Caju, 2 cloves of garlic, extra virgin olive oil, fresh parsley, salt and pepper.

Preparation: Clean the mushrooms with a damp cloth (do not wash them under water). Slice them, not too thinly. In a non-stick pan, heat the oil with the crushed garlic. Add the mushrooms and sauté over high heat for 5-7 minutes. At the end of cooking, season with salt and pepper and finish with chopped parsley. Serve immediately.

Storage

Fresh mushrooms harvested in October can be stored in the refrigerator for 5-7 days. To extend their shelf life, you can dry them or freeze them after a quick blanching.

Why choose october's substrates

Our substrates are produced following strict sterilization protocols and using only top-quality ingredients, guaranteeing healthy cultivation free from contaminants.

Sustainability

Growing your own mushrooms at home means reducing the environmental impact associated with the transport and packaging of products bought at the supermarket. Furthermore, spent substrates can be composted, completing a virtuous and sustainable cycle.

Personal satisfaction

There is nothing more rewarding than enjoying a dish prepared with ingredients grown with your own hands. October's substrates turn this experience into something simple and accessible to everyone.