From our farm
The fresh mushrooms we grow
These are the mushrooms we grow on our own farm in New Smyrna, Florida, and what each one is like to cook. Fresh mushrooms are farmers market pickup only. We do not ship them, so plan on meeting us at the booth.
Meet the varieties
What we're growing
What's on the table rotates with the season. These are the mushrooms we grow to eat, and the ones you'll see at the booth.
Lion's Mane
One big pom-pom of soft white spines. Tender and mild, a little sweet, with a delicate seafood-like texture. Sear thick slices like a steak.
Blue Oyster
Blue-grey caps in thick clusters. Deep, savory flavor, and about five minutes in a hot pan is all it needs.
Pink Oyster
Vivid pink, ruffled caps. That color is natural, and they cook up hearty, with real body in the pan.
Italian Browns
Tan-brown caps in dense clusters. Same quick-cooking oyster family, tender and delicate in the pan.
Pioppino
Slim brown caps on long stems. A grown eating mushroom we bring to market when the season is right.
Chef Mix
Can't pick one? The Chef Mix bag carries a bit of whatever came off the farm best that week.
Our farm
Grown here, start to finish
We're the only mushroom farm in Florida cultivating outdoors, on land that's been farmland for over a hundred years. We grow indoors and outdoors both, and either way the mushrooms are raised, harvested, and sold by the same people. Supermarket mushrooms are usually raised far away in compost beds and trucked in from Pennsylvania. We pick ours in New Smyrna and drive them to market ourselves. We grow these on our own land, because in this day and age you want to know who grew your food.
From the booth
What you tasted at the market
If you stopped by the booth, this is the same mushroom you tasted there, and stopping by is how you get them every single week. Whether you're at the booth or ordering for pickup, I'm always going to hand you the best one for your family's dinner. If you ever need help deciding, just ask.
