Specials
Although not in our regular rotation, we test many species
A central part of our mission is to find the mushrooms that can do the most with the least resources, and finding ways to reduce the environmental toll that comes with conventional gourmet mushroom farming. Working mainly with strains that are naturally present in New England and discontinuing species that might interact harmfully with native strains is important to us. Some of our experiments are winners, some are losers, and some, like these New England woodland native olive oysterling mushrooms, we hope to bring to your table soon!
Occasional Visitors to Our Table
Reishi
Chestnut
Chestnut
Ganoderma lucidum -extremely slow growing mushroom. We hope to replace this in our culture bank with a local Ganoderma sp.
Chestnut
Chestnut
Chestnut
Pholiota adiposa - gorgeous and beloved mushroom but extremely prone to molds, we find it suitable mostly for drier times of year.
Nameko
Tarragon Oyster
Tarragon Oyster
Pholiota nameko - a brand new to us species, watch this space!
Tarragon Oyster
Tarragon Oyster
Tarragon Oyster
Pleurotus eunosmus - We love this fragrant British-origin oyster with mottled gray cap but its lower productivity makes it a limited treat