Lion's Mane
Hericium erinaceus
This species is the current super star of the gourmets, legitimately famous now for it's well-known medicinal properties, specifically for its brain and nervous system healing and maintenance. However, it's value as a delicious food is less well-known. They are great, though, often used as a substitute for seafoods. Our favorite preparation of the lion's mane is to make "crab" cakes with them - SOOO good! (Check out our recipes page)
Black Pearl
Pleurotus spp.
This is a relatively new strain in the mushroom farming world, and its origins seems somewhat mysterious. It is apparently a hybrid of two Asiatic oysters, but it acts somewhat like a king oyster and somewhat like a common oyster. The whole stem is soft and edible, and the taste is delicate with a touch of soy and scallops.
Maitake
Grifola frondosa
Maitake, also known as "Hen of the Woods," is a delicate yet meaty, flaky, aromatic culinary delight, and our newest member of the farm. It's known for its complex, peppery, woodsy, even nutty flavors. And beyond its stellar culinary presence, maitake offers powerful immune-support and blood sugar regulation. It is also known to have anti-cancer benefits, boost metabolism, and lift energy. Dang!
Chestnut
Pholiota adiposa
Great butter with a crunch - that's what these are like in your mouth. Yeah, I know - SOLD, right? People are loving these newcomers to the artisan mushroom farming palette - they are the first to sell out every time for us at farmer's market.
King Oyster, or Trumpet
Pleurotus eryngii
Aptly named, the kings are king (who is queen, then?...). Their meaty density and well-rounded, earthy, delicate flavor have earned them an indisputable place amongst the finest of fungi. Their medicinal benefits are only now starting to be appreciated as well. They are rich in antioxidants, dietary fiber, potassium, selenium, anti-inflammatory compounds, and much more!
Shiitake
Lentinula edodes
This well-known, beloved, most-grown-mushroom-in-the-world is mostly grown in other countries, but this is a great one to have close to home. It's known for its rich, savory, woodsy, umami flavor, and as an immuno-boosting, cholesterol-regulating medicinal food with copious Vitamin D.
Blue Oyster
Pleurotus ostreatus
There are SO many oyster mushrooms grown and or wild-harvested for food around the world. And in the gourmet mushroom growing community, it is certainly the most ubiquitous of species, or rather, genus, as many different species are lumped under the umbrella term "oyster," or "common oyster." Indeed, you may have noticed that two of the above mushrooms NOT labeled as "oyster" here are also within the genus Pleurotus. The oyster mushrooms are as a whole considered the easiest to cultivate, the most prolific, and fastest growing of the gourmet fungi, which is certainly a heroic trio of attributes and thus it is understandable that they are so widespread. They are on the stonger-flavored side of choices among these options. That's not the same thing as saying they're the most delicious - I don't believe they are; however, they are great choices in any dish where more delicately flavored mushrooms may get drowned out by other strong ingredients. Their powerful and adaptable taste make them favorites in the restaurants (and the fact that they are more available and generally cheaper than other gourmets). We have grown many different oysters and will likely always continue trying out new oyster strains and species, but for now this is the one we grow for sale...
Reishi
Ganoderma multipileum
This strong medicinal mushroom is not for the dinner table, but it has been used for millenia as a heart-strengthening, immuno-boosting, antioxidant-rich companion for longevity and overall well-being. The dried fruiting bodies are commonly used to make tea, or tinctured to access their potent gifts.
Piopinno
Agrocybe aegerita
Pioppino, also known as Black Poplar, mushrooms are beloved for their rich, earthy, nutty flavor, that even has a bit of sweetness to it. They've got a nice, meaty texture that keeps firm through cooking. As with the rest of the crew, these delights are also favored for their antioxidant and anti-inflammatory benefits.