We grow our mushrooms on hardwood logs cut from our Regenerative Organic Certified® woodland and stacked in the shade of our own forest. We started with 5 strains across 3 species, and we're growing this part of the farm steadily as we learn what thrives in our woods. Log-grown mushrooms take patience. Shiitake logs usually fruit 8 to 18 months after inoculation and keep producing for 3 to 4 years, and lion's mane takes about 2 years to fruit.

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Grown On Logs, In The Forest

Most commercial mushrooms grow indoors on sterilized sawdust blocks, in climate-controlled rooms, on cycles of a few weeks. We use the older method. We cut logs from our woodland, let them dry for 6 weeks, drill them, and fill the holes with sawdust spawn. Each hole gets a wax seal to protect the mycelium, and the logs go into stacks in the forest shade, where the same canopy that shelters our silvopasture gives them the humidity, steady temperatures, and filtered light they need. 

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This method yields less per square foot and takes far longer than indoor growing. In return, the mushrooms grow at their natural pace on hardwood, which gives them their dense texture and deep flavor, and they stay part of the forest that stores carbon, holds water, and shelters wildlife. 

How The Working Forest Fits Together

What We Grow

We grow 5 varieties across 3 species, chosen for flavor, for how well they grow on our hardwoods, and for the range of buyers they serve.

Shiitake (Lentinula Edodes), In 3 Strains

Miss Happiness, Cumulus, and Night Velvet. Shiitake is the most widely cultivated edible mushroom in the world, and growers in China and Japan have raised it on logs for about 800 years. Our 3 strains fruit in different 

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conditions and seasons, which widens our harvest window and brings slightly different caps, colors, and flavors. Cooks love its savory, umami depth and meaty texture. Researchers study its beta-glucans, a group of natural compounds that includes one called lentinan.

Lion's Mane (Hericium Erinaceus).

A white mushroom that grows as a cascade of soft spines instead of a cap. It's tender, with a flavor cooks often compare to crab or lobster. It contains compounds called hericenones and erinacines, which researchers are 

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studying for brain and nerve health. 

Comb tooth (Hericium Americanum)

A close relative of lion's mane with a branched, coral-like shape and the same delicate, seafood-like flavor. It's rarely sold commercially, so chefs and specialty buyers seek it out. It belongs to the same Hericium genus as lion's mane, 

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the group researchers are studying.

Chefs prize all three. Supplement and nutrition brands also buy shiitake and the Hericium species.

Fresh and Dried

We sell our mushrooms fresh and dried, and each form suits different buyers.

  • Fresh

    Fresh mushrooms are seasonal and stay at their best for only a short time, so they're available in the weeks around each harvest. Chefs and restaurants who contact us early can reserve part of an upcoming harvest, and we'll coordinate timing with your kitchen.

  • Dried

    Dried mushrooms keep on the shelf and ship anywhere, and drying deepens their flavor. They'll be in o

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For Buyers and Partners

  • Direct Sales. Fresh by arrangement and dried through our shop, for chefs, makers, supplement and nutrition brands, and individuals. Harvests stay small while our logs come into full production, so send your inquiry below to reserve part of an upcoming harvest. 
  • Scale-Up Partnerships. We have the woodland, the method, and the capacity to expand significantly. If you need forest-grown mushrooms at a bigger scale than direct sales, and you care how and where they're grown, we'd welcome that conversation. 
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Our mushrooms are USDA Organic and grown on logs from our Regenerative Organic Certified® woodland. They aren't sold as a Regenerative Organic Certified® product. 

Inquiries for Mushrooms