Smallhold

Changing minds with mushrooms. Smallhold is on a mission to dramatically shorten the distance between you and fresh, gourmet mushrooms.
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Our growing network of organic farms is upending the traditional farming model with patented technology and a sophisticated supply chain, dramatically increasing access to freshly harvested mushrooms. You can find Smallhold in places like Whole Foods, Central Market, FreshDirect, farmers markets, and more. You can watch our mushrooms grow in tech-enabled minifarms inside restaurants, grocery store

s, and nonprofits, or even on your own kitchen counter with one of our home grow kits, available at smallhold.com.

01/24/2024

Our blue oysters are some of our fastest growing mushrooms on our farms. Once they are prepared to fruit, they only take about 5-7 days to grow to maturity, and then are quickly harvested.

01/22/2024

Mushroom Pesto is making its way to kitchens across the country. Stay tuned for more store announcements so you can grab a pesto near you!

01/18/2024

The prettiest pleurotus in town.

12/30/2023

2023 was a big one. We're still processing all that went down…

-Launched Mushroom Pesto! And Mushroom Rubs! And Vermicompost!
-Became a B Corp!
-Went national with and so many other incredible retailers who see the growing demand for mushrooms including , Ralphs, and more
-Composted literal tons and tons and tons of spent mushroom substrate from all three farms
-Hung out with Martha Stewart. We’ll never stop talking about that.

And so much more. Thank you to our team, thank you to anyone who has told a friend about us or just cooked up delicious mushrooms. We love y'all! See you in 2024 with even more mushrooms for your belly, cabinet and fridge.

12/20/2023

Your holiday table *needs* and *wants* more mushrooms. Here are a few of our favorite recipes, all linked in bio!
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1. Whole Roasted Oyster Mushroom by .babykitchen
2. Mushroom Wellington from
3. Mushroom, Sweet Potato & Kimchi Pie by
4. Mushroom Celebration Rice by
5. Roasted Mushrooms with Charred Onion by
6. Mushroom Meringues from

12/19/2023

Hello LA!! We will be having another mushroom sale right next to our dear friends at , right on the patio. We will there rain or shine AND we will also be selling our new mushroom pesto if you wanna give it a try. Our 5 lb boxes of mushrooms will be $30 a pop. Buy 3 boxes and get a pesto for free 😁

12/18/2023

Our mission has always been to get people to eat more (and better) mushrooms. We wanted to make it easier and faster to enjoy our favorite fungi, so we created something brand new: Mushroom Pesto! Our pesto is made with 3 key ingredients:

1. Mushrooms (duh!): Our blue oysters, trumpets and shiitake create a symphony of umami flavor. Meaty and chewy meets sweet and nutty meets umami. Each container of pesto contains half a pound of mushrooms.

2. Onions and garlic: Mushrooms and alliums are a match made in heaven. We cook the onions and garlic down until fragrant, sweet, and caramelized.

3. Sunflower: Sunflower butter gives a unique flavor and texture while also ensuring that our pesto is allergen-free, so more mushroom heads can enjoy. Nuttiness without the nuts!

12/13/2023

Say hello to MUSHROOM PESTO, a rich umami sauce for dips, dollops, and spreads.
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Nutty, deeply savory, a little earthy, subtly sweet, with a hint of acidity and definitely mushroomy. Put it on sandwiches, pasta, crackers. Eat it with cheese, carrots or whatever you want. A new kind of pesto, unlike anything you’ve ever tasted.
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Every Mushroom Pesto contains over half a pound of blue oyster, trumpet, and shiitake mushrooms. They’ve been dehydrated for ultimate umami concentration, simmered with roasted onion, garlic, spices, and finally swirled into a *literal* mushroom container.
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We are so proud to be on the shelves of our favorite independent grocers. You can find the very first tubs of Mushroom Pesto at , , , , , , , and more on the way!

11/07/2023

We’re doing out monthly block pickup TOMORROW at our LA and Brooklyn farm locations. Please fill out our Google form in our bio to let us know if you’re comin! Reminder that our spent blocks are great to grow more mushrooms in your home or garden and are also an amazing compost additive. See ya soon!

11/04/2023

You can find the whole mushroom fam (fresh and dried!) at ! Grab a couple bags and clams for your soups, your casseroles, your stir-frys, your pastas and sauces, and anything else that needs a kick of umami.

11/02/2023

Mushrooms on the menu at some of our favorite spots:
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1) 's insanely loaded waffles with crispy fried mushrooms
2) 's grilled al pastor oyster mushrooms served with pickled pineapples, tomato, avo, romaine, and salsa macha aioli on .la baguette
3) /'s mushroom and cabbage crispy rice salad with peanuts, fried herbs, chili and and lime
4) ’s umami packed brown rice with shiitake, blue oyster and lion's mane mushrooms
5) .la’s mushroom compound butter served over seared wagyu with garlic chives
6) 's prime sirloin cap au poivre with a mushroom conserva

10/30/2023

There is no denying mushrooms’ association with the underworld. Mushrooms’ role in our ecosystems enables the transition of death into life, again and again and again. In this way, they are nature’s alchemists, recyclers, and maybe even chefs. This Halloween eve, pick a Decomposition tarot card (or learn all the steps in today’s Mushroom Digest, linked in bio) to see what lies in your fortune.
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Tarot overview:
1. DEATH: Mushrooms eat a dying tree. This signifies that a major change is about to happen:
2 . THE MAGICIAN: Mycelial enzymes chop up the decaying matter. Tap into you full potential, manifest your desires.
3. HIGH PRIESTESS: Mycelium enjoys a dinner of decaying matter. Yum! Trust your inner instincts, even when mystery is before you.
4. THE LOVERS: Mycorrhizal fungi exchange nutrients throughout the ecosystem. You may be at a crossroads and need to make serious decisions about commitment/your relationships.
5. THE WORLD: A happy trick or treater eats some mushrooms, completing the mushroom/decomposition lifecycle. An ending to a life cycle, a pause before the next big one.

10/22/2023

Smallhold Session #2: What’s in a block? 🕵️‍♀️
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All of the mushrooms that we grow at Smallhold are saprotrophic (peep the last few slides to learn about other types of mushrooms), wood-loving species. This means that their daily diet consists of decaying organic material, such as hardwood trees.
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All of our substate blocks (aka mushroom food aka the big white blocks that you see our mushrooms growing out of) are mainly composed of sawdust from hardwood trees (a waste stream from the timber industry). But that’s not all. There are a lot of other important factors to make our blocks ideal mushroom food, including mineral content, moisture levels, acidity, and nitrogen. On top of that, the blocks need to be super sterile to prevent any other yucky growth (bacteria, microorganisms, unwanted mushroom friends) from taking over. Once a block has been inoculated with spores (and placed in ideal growing conditions), mushrooms can fruit, sometimes more than once.

After each cycle of growth and harvest, there is potential for more mushrooms (flushes) to fruit, until the entire food source (the block) has been depleted. Each subsequent yield, following the first flush, will be smaller and smaller, due to the resources that are available in the slowly dwindling block.

10/15/2023

Today is National Mushroom Day and all of our Scrumptious Smallhold Seniors have gotten camera-ready just for you! Swipe through to find out a little more about your favorite senior (and show your school spirit at your local , we have a lil sale happening through Tuesday!).

10/04/2023

Yellow oyster mushrooms aka 🍋 mushrooms aka golden oysters can take the heat. These tropical beauties prefer warmer temperatures, they can grow in almost 90F, and typically fruit during the summer. Their bouquets are quite delicate, so be careful when handling them if not cooking them up right away. They are light, nutty, and floral in flavor (cooking them is the best way to consume them); when raw, some folks have described them as having a fresh scent, like 🍉... let us know if you agree.

09/26/2023

Greetings mushroom students from across the globe. Our enrollment period to Smallhold Sessions has begun. Grab your mushroom cap and join us on the forest floor each week for a new discussion. Here are some things that we will be covering:
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-What is mushroom? How does it live? (Anatomy + Lifecycle)
-How we mushroom? (How do we grow our mushrooms in our farms and Minifarms)
-What do our mushrooms eat? ( Inside our mushroom substrate blocks)
-When did we mushroom? (The history of mushrooms and their uses, by humans)
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All of our lessons will be taught by our deer friend, Professor Reed, as well as some special guest lecturers. Pay attention, you will be quizzed every few weeks! LIMITED SPOTS AVAILABLE, ENROLL TODAY!

09/21/2023

Our beloved Minifarm at the . This custom Minifarm is one of the first Minifarms we installed in NYC (swipe through to see the installation photos with our small team of 3) and has been around since 2019. It was a slightly nerve wracking endeavor but we pulled through! Stop by No Bar, grab a drink or some food (they have quite few tasty mushroom meals on the menu) and watch our mushrooms grow bask in the light, morning, noon and night.

09/18/2023

Our mushrooms as far as the eye can see at .

09/13/2023

It's been a minute but today's Mushroom Digest (our monthly-ish newsletter) will be spotlighting an organization doing some incredible work for our farmers and food systems. The National Young Farmers Coalition (), founded in 2011 in the Hudson Valley, was established by a group of farmers who sought to tackle the challenges they and other beginning farmers across the country were facing. Over the last twelve years, they have grown to 30 farmer-led chapters in 23 states and over 200,000 supporters nationally. For the next 2 months, you can support Young Farmers with every Smallhold purchase (through our link in bio!). And, if you haven't signed up for our Digest, you can also find the link there, too.

09/12/2023

Luminous lions in their lair 🦁

08/29/2023

Every one of our boxes (clamshells or clams for short) is filled with hand-packed, hand-selected, freshly harvested mushrooms. The slits in the clams allow the mushrooms to breathe while they’re on the way to you, in the store, or in your fridge. Once you’ve had your tasty mushroom meal, pop out the window and compost your clam!

08/20/2023

Blue is the color of your energy. 💙🦋🐬🦕🌀

08/13/2023

.la has got two new fiery mushroom dishes on the menu that we can’t stop thinking about. If you’re feelin spicy, try their sizzlin sisig with our blue oysters, red onion, thai bird chili, and egg. Or, if you’re craving some noodles (who isn’t), their pancit kang kong, with water spinach, blue oysters, yakisoba noodles, and garlic-calamansi sauce will make your tastebuds dance.

08/07/2023

Thanks to everyone who was able to make it out to our harvest event at our LA farm this past weekend! We're v thankful that our mushrooms were able to find some loving homes (via suitcase, box, and basket!). We'll let you know if we have another one coming up in the future, stay tuned.

08/02/2023

It’s happening again! Join on us on an urban foray, into our farm, where you can load your baskets, purses, suitcases, trunks, and arms with FREE MUSHROOMS (that you harvest yourself!) at our LA farm. It’s all happening this Saturday, see ya there!

07/26/2023

We've had some big news this week, which always prompts us to think back to the beginning...
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Then: (~2017) We were growing mushrooms out of a shipping container (~160 square feet) underneath the Williamsburg bridge in North Brooklyn farms. We were thankful if we were able to grow enough mushrooms to fill a box... then enough to supply one restaurant... then enough to supply a grocery store! We were a scrappy team of 4.
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Now: We have three farms located in Brooklyn (1,200 square feet), Austin (24,000 square feet), and Los Angeles (34,000 square feet), run by a team of nearly 100 mushroomheads. We grow thousands of pounds of beautiful, organic, specialty mushrooms every week, enjoyed by people all over the country. We're feeling very luck and grateful to our team and customers.

07/20/2023

Our towering trumpets (pleurotus eryngii) actually produce some sweet tunes (peep our reel on trumpet music if you're curious). They (like most mushrooms) go by many names including royal trumpet, king oyster, and the French Horn mushroom. A few quick facts and all that jazz:
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👑 Trumpets are the largest edible member of the oyster mushroom family (yes, they are related to our blues and yellows! Maybe cousins? Once removed?).
👾 Similar to our other mushrooms, trumpets contain v impt antioxidants such as ergothioneine (a master antioxidant!) and selenium.
🦴 Studies (in rats) show that trumpet mushrooms may be protective for bone health (and against bone loss).
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As always, do your own research! Update us with your findings! Let us know what else you want to learn about in the mushroom world. 👩‍🚀

07/08/2023

Grab yourself a bottle of Psych Metal, ’s new beer, made with our cutie little cordyceps! This beer will be available on their menu for the foreseeable future. Grab a case and your favorite mushroom snacks for your next picnic, bbq, or fungi hangout.
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But what does it taste like? Psych Metal is a blend of young farmhouse ale with some Munich malt in the grist with Jester King SPON (a biere de coupage), cordyceps, wormwood, lemongrass, and butterfly pea flower— AKA delicious.

Address

33 Carlton Avenue
New York, NY
11205

Website

http://www.smallhold.com/

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Videos

@andrea_aliseda's ode to norteño tacos, a marriage between Mexicali tacos and Tijuana-style carne asada. Andrea used @buttina’s "squish" method to make her mushroom carne, and gave it a personalized spin! Ingredients: Smallhold blue oyster mushrooms, 8 oz Tortillas de harina (flour tortillas) or maiz (corn) Marinade: 1 medium to large white onion 3-4 garlic cloves ¼ cup dry red wine (cabernet sauvignon) ¼ cup and 1 tbsp of high heat cooking oil, safflower 1 lime 1 medium to large orange 1 tbsp and 1 tsp of soy sauce ½ tsp of worcestershire sauce 1 tsp tomato paste Salt to taste 1) Place mushrooms on the pan, without oil, and immediately squish with a round press or another pan for about 30 seconds to a minute. Once you see the mushrooms expel water, they’re done. 2) Place mushrooms in a 200 degree oven for an hour to dehydrate. 3) Make marinade: Char onion and garlic, blend in food processor. Heat up a pan and cook your onion and garlic mixture until translucent, then toss into a bowl with the other ingredients. 4) Marinade mushrooms in the mixture for about five minutes. Then, sear mushrooms. 5) Give mushrooms a rough chop and coat with additional marinade. 6) Heat up your tortillas. Build your taco with a base of whole pinto beans, mushrooms, and top with salsa of your choice, chopped white onion and cilantro. Salud!

Cut into @seechaey‘s phyllo pie and satisfy all of your ASMR desires. Crispy, crunchy phyllo dough is filled with velvety roasted mushrooms, caramelized onions and greens, and gruyere. This recipe (and more!) is available in our new cookbook, check out the link in our bio so you can get cracklin'. 🎶: Now U Got Me Hooked- Against All Logic

🚨Heeeey New York, we got more breaking news for you!!! 🚨 Do you want fresh mushrooms all day every day...delivered right to your door? We got you covered! As of TODAY you can find our mixed oyster mushroom packs and lion's mane on @freshdirect Mushrooms all day every day. Come n get it #itsmushroomsummer