Schedule Your Pick Up

Lion's Mane: Looks like a sea creature, cooks like a dream. Slice it thick and sear in butter — it develops a golden crust and pulls apart with a texture that genuinely resembles crab or lobster. No earthiness, no funk. Just clean, slightly sweet flavor that works for almost anyone, including people who think they don't like mushrooms. 

Chestnut: Nutty, firm, and satisfying. Chestnuts hold their shape and crunch even when cooked hot, so they're great for stir-fries, pasta, or just roasted with olive oil and salt. One of the easiest mushrooms to cook with

Black Kings: Rich, savory, and meaty enough to anchor a meal. Roast them whole, slice into eggs, or throw them on a grill — they hold texture where most mushrooms would go soft. Bold, savory flavor and enough body to carry a dish on its own. 

Blue Oyster:  Delicate and fast. These cook in minutes and go with almost everything — butter, garlic, pasta, eggs, toast. The most versatile mushroom we grow.