Mushrooms are steeped in lore and mystery. Their study is known as the science of mycology, derived from the Greek word myco. Oriental medicine has long revered mushrooms for their health-giving and health-preserving properties and modern studies now show that polysaccharides contained in some mushroom species act as immune system stimulants, blood pressure regulators and cholesterol watchdogs. 

Growing your own organic mushrooms is a healthy, fun and educational experience. Kits for indoor growing and logs or spawn for outdoor garden culture give you flexibility for year round cultivation. 

Mushrooms are a versatile ingredient - Quick and easy to cook, they not only make a tasty addition to almost any dish, but can easily stand alone of the star of a meal as well.  Check out of recipe page for some our favorite dishes around the farm. Mushrooms are best stored in brown paper bags, never plastic. If left in the fridge crisper drawer, they may dehydrate naturally. To rehydrate simply soak them in warm, not hot, water for about 20 minutes. 

 

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Varieties - All organically grown

 

Shiitake/Shiang Ku: - Lentinula edodes

Earthy, smokey and meat-like. Great for stir-fry and BBQ.

 

Oyster: - Pleurotus ostreatus

 

Beech: - Hypsizygus tessulatus

Light, crisp addition to stir-fry or salads.

 

Elm Oyster: - Hypsizygus ulmarius

White, delicate flavour best suited to chicken and fish dishes.

 

Enokitake: - Flammulina velutipes

Float on miso soup for a delicious treat.

 

Reishi/Ling-Zhi: - Ganoderma lucidum & tsugae

Medicinal mushroom taken as a tea to stimulate the immune system.

 

Maitake: - Grifola frondosa

 

Pink Oyster: - Pleurotus djamor

Sweet taste and crunchy texture.

 

King Oyster: - Pleurotus eringii

Dense, satisfying white flesh.

 

Lion's Mane: - Hericium erinaceus

Great baked, basted with olive oil.

 

Yellow Oyster: - Pleurotus citrinopileatus

 

Cinnamon Cap: - Hypholoma sublateritium

Lovely white-stitched caps can be crisped as a colourful side dish.

 

Nameko: - Pholiota nameko

The yellowy flat caps are much prized in stir-fries.

 

Pioppino: - Aegrita agrocybe

 

White Ferula: - Pleurotus nebrodensis

 

Turkey Tail: - Tramets versicolor

 

Mushroom Storage:

Fresh mushrooms are stored in brown paper bags, in the fridge.
Dried mushrooms should be stored in airtight containers.