We grow our mushrooms indoors, because that ensures our produce can be free of pests (which means free of pesticides), and because that means we can provide organic food to our community year-round – not just for a few months of the optimal outdoor growing season.
We started with a staple of kitchens everywhere – Pearl Oysters. These beauties are flippin’ delicious! We soon added other varieties such as Pink, Blue, and Golden Oysters to our supply, and most recently, we have started to cultivate Lion’s Mane!
This is all so exciting, because we don’t plan on stopping here – we are committed to this cause (that fungi is an amazing and sustainable food source), and therefore intend to keep the ball rolling! As our business grows, we look forward to cultivating even more varieties.
But! All in due time, right?
WHAT WE CULTIVATE
Pearl Oyster (Pleurotus Ostreatus)
The poster child of the Oyster Mushroom family, these mushrooms are favorites by people in North America. They can be found abundantly in the woods of the USA.
In terms of flavor, they have a milder and more tender flavor profile than a shiitake mushroom. The taste is described as woodsy but slightly sweet. Add them in your egg dish and it will transform it entirely.
Golden Oyster (Pleurotus Citrinopileatus)
Mostly found in northern areas of Asia and cultivated in China, this fungi has been reported to be finding its place in North American woods. The golden Oyster comes in clusters of bright yellow cap with thin and delicate flesh.
It has a very distinct fragrance about it compared to its cousins. Golden Oysters can be eaten braised, in soups, or fried.
Pink Oyster (Pleurotus Djamor)
With an appearance seemingly inspired by a flamenco dancer, the pink Oyster comes in vibrant pink with a ruffled look. Aptly named the flamingo Oyster, this fungi is native to the tropics as they like the warmer temperatures.
While the flavor profile is a bit similar to its cousins, it has a strong, woody smell and can be tougher than the others. If you were counting on its color to stick after cooking then you would be disappointed. Pink Oysters are often used as a substitute for seafood in chowder recipes.
Blue Oyster AKA Grey Oyster (Pleurotus Columbinus)
The Blue Oyster get’s it’s name because when the mushrooms first start to bloom they have blue caps. However, when you find them full grown the blue color actually turns grey. The caps are dark while the gills are pale. The distinct contrast between the cap and gill give it a regal appearance to some. Blue Oysters are favorite additions to Asian cuisines or stews because they don’t lose their shape in soup.
Another thing to note is that Blue Oysters are often used as meat replacements because of their chewy texture. As for taste, one will find it hard to distinguish the taste of a blue Oyster from a pearl Oyster.
Lion’s Mane (Hericium erinaceus)
Also called monkey head mushroom, bearded tooth mushroom, satyr’s beard, bearded hedgehog mushroom, pom pom mushroom, or bearded tooth fungus, Lion’s Mane is an edible and medicinal mushroom belonging to the tooth fungus group.
They have the flavor and texture of crab or lobster meat when cooked. You should not eat lion’s mane mushrooms raw, only cooked.
Native to North America, Europe and Asia it can be identified by its long spines (greater than 1 cm length), its appearance on hardwoods and its tendency to grow a single clump of dangling spines.