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Farmers Markets and Restaurants
Original Cultures Of Mycelium
Advanced Mycology
Salem, New York

Summer is the most challenging time for us, it’s t Summer is the most challenging time for us, it’s the most difficult weather to grow mushrooms, and there’s like 3x more demand compared to winter. Growing lots of mushrooms that are fighting us the whole way lol. Still been able to bring some pretty cool stuff to the markets each weekend. Peach caps, mock oysters, wild chestnuts to name a few. Each year we get a little better at growing them
#chanterelles #tartine #chanterelles #tartine
Peach caps, Rhodotus reticeps is a species native Peach caps, Rhodotus reticeps is a species native to North America and grows abundantly in the Midwest. This is a strain developed for commercial production, with high yields and improved flavor. Culture available on our Etsy!

#wrinkledpeach #rhodotuspalmatus #peachcolor
Culture available on our shop! #木耳 #woodearmushroo Culture available on our shop! #木耳 #woodearmushroom #キクラゲ
Mock oysters growing much larger and faster after Mock oysters growing much larger and faster after only one generation of selective breeding.

Germinate spores ➡️ fruit the multi spore culture ➡️ clone your favorite one ➡️ fruit the clone ➡️ collect spores from your favorite one ➡️ repeat 

This method is pretty easy and gives all sorts of cool results. To me it seems wild genetics show the fastest rate of change compared to commercial strains
Making a beautiful arrangement at the market is ve Making a beautiful arrangement at the market is very important 🍄

#bouquet #flowerarrangements #ikibana
2021 at our first farmers market on top, vs last w 2021 at our first farmers market on top, vs last weekend on bottom.

So grateful for everyone who has supported us over the years
Morels are like cordyceps because how you maintain Morels are like cordyceps because how you maintain the mycelium culture is very important. Growing cordyceps with an old $8 LC syringe side by side with a fresh $30 culture supplied by an expert, the difference in performance is clear. Morels also require careful attention to the type of media, temperature, and age of the mycelium in culture. The Chinese book I got on morel cultivation says the mycelium germinated from spore should be transferred no more than 20 times before genetic drift and senescence is obvious. This bin of new morel culture I’ve been incubating indoors is an example of that by producing a lot of sclerotia in only two weeks, compared to the last old culture I was using that wouldn’t form this amount of sclerotia if given months. For morel cultivation, substrate is typical garden soil, the challenge comes from the work beforehand.
That’s my theory anyways

#morels #morelcultivation #morel
Volvariella bombycina is a species native to North Volvariella bombycina is a species native to North America, and parts of Asia and Europe. You might have eaten its cousin the paddy straw mushroom included in Thai, Filipino or Vietnamese food before. Culture is now available on our website!

#paddystrawmushroom #silkyrosegill
Our farmers market locations are @schenectadygree Our farmers market locations are 
@schenectadygreenmarket @glensfallsfarmersmarket @saratogafarmersmarket @spacityfarmersmarket
chestertownfarmersmarket

Culture is available on our shop.

Thanks to @518asianeats for the jeon recipe.

#chamsongi #koreanfoodie #518eats #shiitake
Phyllotopsis nidulans is an orange fuzzy species n Phyllotopsis nidulans is an orange fuzzy species native to temperate regions of the northern hemisphere. It can be grown similar to oysters.
Culture is now available on our shop!

#foraging #veganfood #veganeggs #plantbasedfood #phyllotopsisnidulans
This year for my birthday I did 围炉煮茶 Wéi Lú Zhǔ Ch This year for my birthday I did 围炉煮茶 Wéi Lú Zhǔ Chá with @518asianeats. Usually the grill uses charcoal but I wanted an electric version so we could do it indoors. Instead of importing one we decided to make our own. We got a ceramic planter, and cut a hole in the bottom for the cord of an electric cooktop.
Then added a wire grill grate on top. This setup worked surprisingly well, the tea boiled quickly and it was able to roast potatoes. Siwei brought tons of cool Chinese snacks and fruits for the grill, as well as different ingredients for making teas. It’s sort of like the Korean BBQ of tea parties, flipping and turning the foods, and creating small batches of different tea recipes is hours of fun.
#围炉煮茶 #teaparty #mushroomtea #chinesetea
#518eats
These enoki were growing on a tree literally acros These enoki were growing on a tree literally across the street from the Shop, so I decided to record the whole process of cultivating them from spore. We grow several varieties sourced from nearby forests and bring them to the market each week. 

#mycology #gourmetmushrooms #enoki #518eats #518foodies
We have wild cloned Chestnuts, Nameko, wild cloned We have wild cloned Chestnuts, Nameko, wild cloned  Enoki, Purple Mukitake, Shiitake, Oysters, Lions Mane from Mongolia, and Black Pearls today @gffarmersmarket and @saratogafarmersmarket
This mushroom started as a quiet forest find and e This mushroom started as a quiet forest find and ended up far beyond it. Purple Mukitake (Panellus serotinus) a cold-loving, late-season mushroom with deep umami and a surprisingly long reach. Culture available on our Etsy page.

#Mukitake
#PanellusSerotinus
#Mycology
#gourmetmushrooms 
#wildmushrooms
This is hairy tofu, a traditional Chinese fermenta This is hairy tofu, a traditional Chinese fermentation where fungi go first, bacteria follow, and enzymes transform soy into something richer, creamier, and easier to digest.

Would you try it? 👀

#HairyTofu #MaoDoufu #Fermentation #FoodMicrobiology #Mycology
We started The Mushroom Shop 5 years ago on New Ye We started The Mushroom Shop 5 years ago on New Year’s Day. Incredibly grateful for the support of our friends, family, and community.
The “Rainworks Oyster”. I crossed two wild oyster The “Rainworks Oyster”. I crossed two wild oyster mushroom strains—one from New York and one from Washington—by mixing spores and growing them together on agar. The result is a hybrid with large, wavy caps and a firm, meaty texture. This is traditional mushroom breeding, using natural genetic recombination.
Just listed a few cultures! You can find this Etsy Just listed a few cultures! You can find this Etsy listing by visiting our website or searching Etsy for The Mushroom Shop.
These are known as Beech, shimeji, or seafood mush These are known as Beech, shimeji, or seafood mushrooms, I originally this cloned from the wild in October of 2023.
It was growing from a pine tree in Queensbury, New York.

That single mushroom became the culture I  grow today on my farm-now cultivated on pine sawdust, trying to replicate its original habitat.

The major thing makes this strain unique is its size.
Cultivated Beech are usually small, but this one consistently grows much much larger than what you’d normally find in a grocery store.

These mushrooms have a great chewy  texture and nutty mild flavor, perfect for stir fry’s and soups.

Every harvest is a continuation of that original moment in the forest— the same genetics, carefully grown, season after season.
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