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themushroomshopllc_

Gourmet Mushroom Farm
Farmers Markets and Restaurants
Original Cultures Of Mycelium
Salem, New York

Hybrid of 6 species. The spores were collected and Hybrid of 6 species. The spores were collected and mixed in a solution with propylene glycol, then dripped onto Petri dishes. After they germinate I’ll fruit them on our farm and see what kind of crazy results we get.

#mycology
Harvesting Nameko, or Nametake. Name (nah may) tra Harvesting Nameko, or Nametake. Name (nah may) translates from Japanese to slippery or slimy. The caps are slick with an orange jelly-like substance. Traditionally these are prepared in miso soup. I think they taste nutty and a bit like flowers.
Part 1 of growing Enoki found from the wild. These Part 1 of growing Enoki found from the wild. These were growing just across the street from the Shop. I took a spore print and I’ll germinate them on a Petri dish. Follow along for updates!
Our Medicinal Mushroom Coffee combines the rich, r Our Medicinal Mushroom Coffee combines the rich, robust flavor of locally roasted coffee beans with the incredible power of four medicinal mushrooms- Reishi, Chaga, Lion’s Mane, and Turkey Tail- sustainably cultivated and hand-foraged from the wild landscapes nearby.

Each sip is a perfect balance of smooth, luxurious coffee flavor, with subtle earthy undertones from the mushrooms.
Brew it just like your favorite cup of coffee, and you’ll enjoy a gentle, natural boost to your mental clarity, energy, and immune system.

Why You’ll Love It:

• Locally Roasted Coffee: Handcrafted, small-batch from Nally Coffee using fair trade and organic beans. Medium roast and ground perfectly for drip, Keurig, pour over, or French press.

Real Fruit Bodies, Not Mycelium!
Our Lion’s Mane and Reishi is cultivated from scratch on non-GMO, chemical free substrates and grown in biodegradable bags within a climate controlled environment to ensure exceptional quality, consistency, and sustainability. Our Chaga and Turkey Tail are carefully and sustainably foraged from the forests of upstate New York.

Ingredients: Coffee, Chaga, Reishi, Lion’s Mane, Turkey Tail
Pouring Petri dishes for culturing mycelium. Essen Pouring Petri dishes for culturing mycelium. Essentially just a mixture of sugar, water, and gelling agent. Since we grow from scratch this is how everything on the farm gets started. Spores get germinated on these, and clones begin to multiply.
Come visit us at the farmers market this weekend! Come visit us at the farmers market this weekend!

@gffarmersmarket 
@saratogafarmersmarket 
@schenectadygreenmarket 
@spacityfarmersmarket
I was always interested in gardening and science s I was always interested in gardening and science since I was a kid. I saved up money to buy a nice microscope when I was 13, and loved chemistry sets and I’d take summer science workshops at a local community college. I was really into bonsai trees and gardening with my grandparents, both of which had very large gardens. Also I made my own hydroponic setup in my basement when I was a kid to grow veggies.

  I had been buying oyster mushrooms from the grocery store in high school after I got my first car and began shopping for myself. One day I was walking in the woods and discovered oyster mushrooms growing from a log and instantly recognized them. I didn’t know edible mushrooms grew wild in this area, I realized that I knew absolutely nothing about fungi. So that day on I became obsessed, and found the field was a perfect combination of my love of growing food and my love of science. 

  Thank you to the Agricultural Stewardship Association and the Garden Explorers club for hosting my mushroom class recently. I enjoy so much being able to share my favorite subject with people who are interested.

Thanks to @518asianeats for the photography
Our American Enoki grow really large, with a vibra Our American Enoki grow really large, with a vibrant yellow color and a rich flavor. Their long firm stems are very popular for using like noodles in soups or pasta style dishes.

The Enoki species we grow is known as Flammulina velutipes. The species name “velutipes” translates from Latin to “velvet foot” due to the fuzzy brown texture on the base of the stem. Velvet Foot is another common english name. It’s abundant in the forests of northeastern USA.

Mycologist Jeff Manganaro, from
@appalachiangold_fungi widely known for his work breeding Cordyceps militaris, cloned this strain from the wild. Found just north of Pittsburgh PA.
It was found in late August of 2019 growing from Elm with temperatures in the 80s. Jeff’s strain tolerates warmer growing conditions than Asian white enoki and grows much larger.
Peach caps, Rhodotus palmatus. They smell minty an Peach caps, Rhodotus palmatus. They smell minty and fruity and taste sweet when fried.
Harvesting Lion’s Mane for the pop up @saratogasbr Harvesting Lion’s Mane for the pop up @saratogasbroadwaydeli . Super fresh and grown from scratch. @518asianeats prepares these so well you’d swear it’s meat. Grab some before they’re sold out!
Peach Caps, Rhodotus palmatus. I’ve been playing a Peach Caps, Rhodotus palmatus. I’ve been playing around with growing these for a while and just recently I’m having good results. These are naturally sweet tasting and they smell minty and fruity. The droplets on the stems is called guttation and it’s one of the features of this species. I’ve been having fun thinking of ways to use these in sweet dishes like candy caps.

Happy #internationalfungiday
Our Medicinal Mushroom Chai combines the aromatic, Our Medicinal Mushroom Chai combines the aromatic, spiced flavor of organic rooibos chai with the incredible power of four medicinal mushrooms- Reishi, Chaga, Lion’s Mane, and Turkey Tail- sustainably cultivated and hand-foraged from the wild landscapes nearby.

Each sip is a perfect balance of rich, warming chai flavor, with subtle earthy undertones from the mushrooms. Steep it just like your favorite cup of loose leaf tea, and you’ll enjoy a gentle, natural boost to your mental clarity, energy, and immune system. A delicious mushroom beverage, without the caffeine!

• Organic loose leaf Rooibos from the Cederberg Mountains in South Africa.
Accentuated by spicy notes of cinnamon, clove, cardamom, and ginger. Naturally caffeine free.
Blended perfectly for tea ball strainer, tea pot or tea bags.

Now available on our website!
I’m doing a biology and cultivation class on Octob I’m doing a biology and cultivation class on October 26th, each participant gets a grow kit, tickets are $10. 

DATE: October 26, 2025
TIME: 4:00 pm - 6:00 pm
PLACE: Battenkill Community Center
ADDRESS: 2530 NY-40, Greenwich, NY 12834

Tickets can be found on the Agricultural Stewardship Association’s website, link in bio.
 
In the first hour of the class, we’ll explore the basics of mushroom biology and evolution, uncovering how fungi fit into the web of life and why they’re so much more than just plants or decomposers. We will explore the fundamentals of wild mushroom foraging (with a strong focus on safety and edibility), and take a global tour of traditional and modern mushroom cultivation practices.
In the second hour, we’ll shift from theory to practice as we dive into mushroom cultivation. You’ll learn the basics of growing your own mushrooms at home using low-tech, accessible methods - no prior experience needed.

Each participant will receive a take-home mushroom grow kit to kickstart your own cultivation journey.
When the weather starts cooling down around this t When the weather starts cooling down around this time of year, we have to significantly change up how we grow. Incubation and fruiting take longer, and we switch to more cold weather species, each with their own special requirements. 

Beech, Chestnuts, King Trumpets, and Purple Muki are being added to our regular spawning schedule now, and of course I’m trying out a few other unique ones. 

I always look forward to the huge diversity in the types we can grow in fall and winter, and this year we’ve about doubled our incubation space, allowing consistency and quality that will make it the best fall and winter yet.
Our Antler Reishi this summer was grown in a valle Our Antler Reishi this summer was grown in a valley by a stream. Shady and humid conditions were perfect for these Reishi and they grew incredibly well. 

Each evening the setting sun shines straight down the valley and makes them look dreamy.

It’s been about 5 years since we’ve cultivated reishi fully outdoors and I’m very pleased with the results. Will definitely be growing more in this spot next summer!

This Reishi will be used in our Tea and Coffee throughout the fall and winter. You can find them on our website or at our farmers’s market locations! 

Thank you to @518asianeats for help with the photos📸

#reishi #ganoderma #reishitea #reishicoffee #ganodermalucidum #ganodermacoffee #ganoderma🍄
Fluffy, soft and delicious Lion’s mane. This is a Fluffy, soft and delicious Lion’s mane. This is a strain sourced from the wild in Tennessee just a few years ago, now cultivated on our farm. Really loving the fall weather 🍂
Made a story highlights section on our profile for Made a story highlights section on our profile for some of the Mycology projects over the past year.
Found a Reishi growing in the Saratoga Springs Par Found a Reishi growing in the Saratoga Springs Park. I’m cloning it from tissue samples on Petri dishes, to get a culture of the mycelium, so that we can cultivate it on the farm. Thought it would be cool if the Reishi we sell at the Saratoga farmers’ markets in the future was native to Saratoga, growing by the natural springs.
Pleurotus giganteus, is native to southern China a Pleurotus giganteus, is native to southern China and parts of Southeast Asia and is cultivated commercially.

The commercial strains are actually a hybrid of two closely related species.

They have a crunchy texture similar to Veiled Oysters. They also have an eggy flavor like veiled oysters. 

Difficult to grow in upstate New York, but maybe they can be grown commercially in Florida.
Gold wine caps cultivated indoors on unpasteurized Gold wine caps cultivated indoors on unpasteurized straw with bacterial casing. 

These took 2 months to incubate after spawning and started pinning 2 weeks after introducing to fruiting conditions.

This is a culture I cloned locally from the wild 2 years ago.

I think they taste like potatoes 🥔
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