We are currently growing Lion’s Mane, Blue Oyster, Golden Oyster, Italian Oyster, and Chestnut. We plan to grow new types in the future. If you have a request for a certain type of mushroom, please let us know through our contact form or email.

Yes! You can pick up pre-packaged 6oz bags of various mushrooms at our Porch Pickup on Monday-Friday from 10am-7pm and Saturday-Sunday from 8am-5pm at 7289 Burkittsville Rd. in Middletown. We operate on the honor system and accept cash & PayPal for Porch Pickup.

Yes!

Yes! We already provide several local restaurants with high-quality fresh mushrooms for both regular menu items and specials, and we’d be happy to hear from you too. We offer competitive wholesale prices and flexible delivery and payment options. Pease contact us and let us know what you are looking for.

We complete all mushroom growing processes here at our farm and do not outsource any phases. This ensures 100% local, small-batch, and quality-controlled mushrooms.

Here’s our process in a nutshell.

We pour and sterilize individual bags of rye. Simultaneously, we incubate premium living fungal culture in sterilized Petri dishes of agar agar, which over a period of days or weeks begin to grow fungal colonies called mycelium. We then add slices (using a sterilized exacto knife) of the mycelium into the rye, and over a few weeks, the mycelium proliferate throughout the grain bags in a darkened colonization room, thus creating grain spawn.

Meanwhile, we mix and sterilize specialized filtered bags of hardwood oak and soy hulls to be used as substrate. We then carefully combine, using a custom-made vent fan and other sterile safety measures, the mycelium-colonized grain spawn with the nutritious substrate and allow for another week-long round of proliferation. Once the grain spawn abundantly populates the substrate bags, they are ready for the fruiting chamber.

For another few days or weeks, the grain spawn feed voraciously on their rich substrate, which is dense with protein, fiber, and other macro- and micronutrients. Temperature, humidity, light, air exchange, and other factors are strictly controlled in the fruiting chamber.

We harvest when the oyster mushrooms have grown into beautiful bouquets and the lion’s mane have grown into pretty pompoms.

We take special care to ensure that all phases of our growing process are meticulously safe and scientifically exact, which results in healthy decomposition and happy mushrooms.

We are not certified organic, but we are clean, natural growers. We do not spray or fumigate our substrate or mushrooms with fungicide, insecticide, urea, or any other chemicals commonly used with conventional mushrooms. Nor do we preserve them or fertilize them.

We are not doctors or health professionals, and none of the following statements have been evaluated by the FDA.

Oyster & lion's mane mushrooms are commonly believed to be beneficial for many things physical- and mental-health related. They are said to improve cardiometabolic health by regulating blood sugar and lowering blood pressure. As antioxidants, they are thought to fight inflammation. They potentially boost immune function and have interesting upcoming data suggesting cancer-fighting potential. They could help maintain or aid cognitive function by reducing the risk of neurodegenerative diseases like dementia. There is also exciting scientific research into mushrooms’ ability to help alleiviate and prevent depression. Much information is available from reputable online sources, including peer-reviewed studies, on the health benefits of mushrooms, and we invite you to look into it! They are extraordinary little guys.

Nope. We grow culinary mushrooms.

Our Blue, Italian & Golden Oysters cost $10 for 6 ounces, and our Lion’s Mane costs $12 for 6 ounces.

We work hard to exceed expectations of quality and freshness, but we can't guarantee total perfection. We harvest every day, and we only package mushrooms that are same-to-3 days post-harvest.

Mushrooms are part of nature, so there is variety in how each mushroom grows, looks, feels, keeps, and ages. Oysters can be light, dark, ruffly, flat, small, large, etc. Lion’s Mane can be white or have a yellow-ish or pink-ish hue. All good!

At farmer’s markets and at our porch pickup, we encourage you to look in the bags to make sure you’re satisfied.

If you are not completely satisfied with your purchase, just let us know and we will make it right. Stuff happens!

The mushrooms will all keep nicely for several days in the fridge, with the exception of the goldens, which are not cooperative with time and have a very short shelf life and should be prepared the day you bring them home.

If you happen to leave the blue or Italian oyster or the lion’s mane in the fridge for longer than a few days and they’ve become somewhat shriveled, broken, or darkened, they are still fine to eat. We certainly cook & eat ours even if they are looking worse for wear. Never eat really old mushrooms that have become slimy or moldy, obviously!

Cooked, all of our mushrooms can keep in the fridge for up to another several days. You can also freeze them after cooking.

Store them in the paper bag or box you bought them in and place them in the fridge. This is the best way to keep them from drying out and simultaneously let them breathe.

We cook them. See our Recipes & Cooking Tips page for ideas! You can eat both the caps and the stems. Cut off the substrate (woody grainy part at the bottom of many stems) before preparing.

Not yet! If you stop by for a Porch Pickup, you're welcome to take in the view, stroll through the garden, or say hi to us if we're around outside.