What We're Growing
Here's what we grow and what's coming soon. Text or email us for availability and pricing. We're happy to talk wholesale too.
Lion's Mane
Available Now
White and shaggy, like a little pom pom. Cooked, it's mild and a little sweet, with a texture a lot like crab. It's also the mushroom we use for our Lion's Mane tincture.
Uses & Ideas:
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Shred and sauté for a crab cake alternative.
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Add to pasta or risotto for a seafood-inspired flavor.
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Great in soups and broths.
Blue Oyster
Available Now
Blue gray caps with a mild, earthy flavor. It's our everyday mushroom, good in soups and stews or roasted in the oven.
Uses & Ideas:
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Roast with olive oil and herbs for a crispy side dish.
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Include in hearty soups for added depth.
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Sauté and serve as a satisfying meat alternative.
Golden Oyster
By Request
Bright yellow clusters with a light, nutty flavor. They're delicate, so cook them quick.
Uses & Ideas:
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Sauté or stir-fry for a pop of color and nutty taste.
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Toss into a grain bowl.
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Stir into a creamy pasta sauce.
Pink Oyster
By Request
The one that stops people walking by our table. Mild and savory, and they crisp up nicely in a hot pan. Fair warning, the pink fades when you cook them.
Uses & Ideas:
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Sauté for a crispy bite with bold color.
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Put them in tacos or on a sandwich.
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Roast them as a side.
Chestnut
Available Now
Little golden brown caps on long stems, nutty with a nice crunch. Good roasted, grilled, or sauteed with garlic.
Uses & Ideas:
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Roast with olive oil and garlic for a hearty texture.
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Add to a creamy soup.
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Grill them and toss on a salad.
Shiitake
Coming Soon
Earthy and meaty with a little smokiness. We're working on getting these going.
Uses & Ideas:
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Perfect for stir-fries or fried rice.
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Add to hearty ramen bowls.
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Cook down into a sauce.
King Trumpet
Unavailable
Thick, meaty stems with a mild, nutty flavor. Slice the stems into coins and sear them like scallops.
Uses & Ideas:
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Slice the stems into rounds and sear them like scallops.
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Grill or roast with simple seasoning for a meat-like texture.
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Toss them in pasta.
Reishi
By Request
Deep, woody, and distinctly bitter; best for slow infusions, stocks, and warm drinks. Use dried slices, powder, or tincture. Reishi isn't one for the frying pan.
Uses & Ideas:
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Simmer dried slices 45 to 60 minutes with ginger and orange peel; strain and lightly sweeten for a robust tea.
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Add a few slices to chicken/veg stock or miso soup while it simmers; remove before serving for a subtle, woodsy note.
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Stir 1/4 to 1/2 tsp reishi powder into coffee, chai, or hot cocoa; start small and adjust to taste (a few drops of tincture can deepen the flavor).
FAQ
Q: How do I place an order?
A: While we do not ship fresh mushrooms, you can call or email us to schedule a pickup or you can catch us at one of our farmers markets. Click Here for locations and times.
Q: How should I store fresh mushrooms?
A: To keep your mushrooms fresh, store them in the refrigerator in a breathable container or a paper bag to maintain their quality.
Q: How long do mushrooms last?
A: Fresh Mushrooms usually last 5-7 days when properly stored. Some varieties like lion's mane can last even longer!