Black Pearl Oysters are said to be a hybrid of King Trumpet Oyster and Blue Oyster that were originally bred several years ago in Japan. This culture made its way to the states about five years ago and has become a staple of growers and Chefs everywhere. It has the large stems of King Oysters with a slightly more tender texture. They grow in beautiful clusters that can weigh as much as three pounds. This mushroom has a good shelf life due to its density and high moisture content. 

 

Blue oyster, also referred to as Grey Oyster, is perhaps the most commonly grown and eaten gourmet mushroom in the world. Native to northern Europe, it is a vigorous and fast grower making it a reliable cash crop around the world. During and after WWI, Germany relied on cultivated oyster mushrooms grown on straw as a source of protein for a famished population suffering from a destroyed farming infrastructure. Unsurprisingly, this mushroom is a favorite with our vegan and vegetarian chefs due to its tender, meat-like texture. It is exceptional deep fried and is maybe the most versatile mushroom due to its mild, slightly anise flavor. 

 

Chestnut has a history as a foraged mushroom in the British Isles but is relatively new to the American food scene. It was virtually unknown to American chefs before it was domesticated by mushroom growers about 15 years ago. Beloved for its firm yet juicy texture, chestnut is a staple in our Chef’s Mix. It is probably the most visually stunning mushroom we grow and also the most challenging to cultivate, explaining it’s higher price point. It is a sophisticated alternative to recipes calling for the less flavorful yet crunchy Beech mushroom.

 

Coral Tooth is a close relative of Lion’s Mane. It possesses a slightly sweeter flavor and drier texture. It has not been subject to the same degree of research into it's medicinal properties.

 

Gold oyster originated in Asia but has since spread around the world and can be found in forests in the US. It is tolerant of a wide range of temperatures which makes it a flexible mushroom to cultivate. Commonly mistaken for chanterelle, it also possesses a strong, rich shroomy flavor and delicate texture. Before it’s harvested it smells sweet and floral like honey nut cheerios. Due to its delicate texture, it is prone to drying out in refrigeration and should be used quickly.

 

This mushroom can be found growing on hardwoods in early winter, in many places around the world. We find them in Tallahassee from December to March. They have been in the limelight for years now due to their medicinal properties. Research suggests Lion's Mane contain compounds that encourage the production of Nerve Regrowth Factor in the human brain. As a culinary mushroom it is often misunderstood do to its spongy, almost tofu like texture. It is a fantastic imitation of crab, scallops and even steak and chicken in the right hands. An added bonus to Lion’s Mane is a very long shelf life due to its density and low surface area. 

 

This mushroom is often referred to as Italian or Brown oyster. This mushroom possesses a lower moisture content and a silkier texture than its blue oyster cousins. One of our favorites on the farm. This is the fastest growing mushroom we grow. From inoculation to harvest it takes only around two weeks!

 

In Italian, pioppino translates to “little poplar mushroom.” As it’s name suggests, it is most commonly found growing on poplar trees in the Mediterranean region. Pioppino has a light almond flavor with a natural umami. The caps are buttery and the stems possess a crunchy texture with a lovely bite. One of our favorite mushrooms here at the farm, it makes a wonderful pizza topping and lends a stand out texture to pastas and more.

 

 

To receive our wholesale pricelist, request a sample, or any other wholesale inquiries, contact us at:

 

Josh Saul - (850) 570-1445