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At this time, we do not conduct tours.
Currently, we sell at Old Town Temecula Farmers' Market. We do on occassion or based on the availability of the mushrooms do other markets. If we do attend other markets, we announce them on our stories from our social media platforms. Other farmers'markets we may attend are Promenade Temecula, Murrieta in Village Walk Plaza and Twin Peaks.
We grow our mushrooms, indoors, at Lake Elsinore, CA.
Our mushrooms are grown indoors in a 8'x8' grow tent, similar to that of a hydroponics tent.
In contrast of the mushrooms you find at your typical grocery store, these mushrooms are not grown in compost or manure. They only need a few ingredients: hardwood sawdust, soy bean shells and water. In addition, with other processes while growing tree mushrooms, other farms use gluten, like barley, rye, etc. We do not use any gluten-containing products, pesticides or any chemicals in our growing processes.
We do not grow the following mushrooms:
In the state of California, as farmers, we are only allowed to sell what we grow in Certified Farmers' Markets. Any mushrooms that are foraged from the wild and sold in these markets are illegal.
A lot of wild mushrooms are extremely difficult to grow like Chantarelle, Morel, or Truffle mushrooms to name a few. They need extremely specific conditions to grow which includes the symbiotic relationships they have with nature.
As for magic or psilocybin mushrooms, we do not grow them. We've been asked a lot of times, but we only grow tree, gourmet mushrooms for culinary purposes.
We are working on having mushroom supplies available. However, we won't have manure medium available. We will have wood based substrate medium in the near future.
We cook them relatively the same. However, between Oyster, Lion's Mane and Chestnut mushrooms, they are prepared differently before cooking.
For example, with the Oyster mushrooms that have their "petals." we shred them into strips with our fingers. There is an exception with the King Oyster and Black Pearl King Oyster mushrooms.
With the King Oyster mushrooms, we slice the caps and stems. On the other hand, we pick the Black Pearl King Oyster mushrooms individually.
For Lion's Mane mushrooms, we dice or slice them depending on how crispy or tender you would like them. They have a spongy consistency before cooking them. When you cook them diced or sliced, they may have a golden and almost crispy exterior and meaty on the inside.
For Chestnut mushrooms, we pick them into individual mushrooms.
Ultimately, when we cook them we do the following after their respective preparation described above:
The cooking instructions are also found directly in their respective pages for each mushroom under the Products tab. You may also find a lot of other recipes online. We just happen to enjoy eating them like this the best - simple and easy.
These mushrooms are tree mushrooms. In the wild, they grow on trees. At our farm, we mimic the tree and set up strict growing conditions like sterility, humidity and temperature to reach their optimal growth.
Here are several suggestions that we've experimented in the past. There are so many ways you can cook them. Just let your imagination go wild.
Oyster mushrooms (Blue, Pink, Golden, Snow, Italian):
King Oyster mushrooms:
Lion's Mane mushrooms:
Please keep them in the paper bag that we provide and store it in the refrigerator. Make sure the bag is not anywhere near the air vent, as it may damage the mushrooms.
You may also cook it and freeze it. When you do this, please cook it first in order to store it in the freezer because the integrity of the mushrooms will be damaged when it is kept in the freezer fresh.
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