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We are an urban micro farm driven to provide the highest quality gourmet mushrooms to the Akron area.

10/11/2025

Great meals are in the making as week 2 of the Fall CSA goes out to our members today. Kings are still producing nicely, and the nameko and chestnut are popping as the fruiting room is getting back up to speed after our little break.

07/11/2025

Did you know that king trumpet mushrooms are so firm, you can slice them noodle thin with a mandolin (or just with a knife), boil and dress them like a salad? This is one of my favorite things to do! King mushrooms and others available now and

06/11/2025

This beautiful autumn week also is the start of our Fall CSA. Some amazing King Trumpets, Black Pearl Kings and Oysters went out to our members. Get out to peep some amazing foliage and maybe spot a few mushrooms. While you're at it stop at our farm market partners.

31/10/2025

We are happy to be back after our October break and delivered mushrooms to both and today! It's a perfect fall weekend to get out, shop local and pick up some shrooms! PS: Some gorgeous king trumpets are at both markets!

24/10/2025

A beautiful harvest of king trumpet mushrooms today! This is just one example of the type of mushroom you could get in our Fall CSA. Message us here or email us at [email protected] to sign up and get fresh mushrooms like this delivered to your door!

21/10/2025

Our Fall CSA signups are here! The first six week share starts in November. We have a couple options to choose from with both weekly or biweekly pickup/delivery. Email [email protected] or message for full details and member agreement. Sign up now, we have limited spaces available.

17/10/2025

We took a much needed vacation this month and paused our mushroom fruiting. But we are back and are excited for our Fall CSA! We will post more about it soon, but you can message us and we will send you the info.
What’s a CSA?
Community supported agriculture. Ours runs for 6 weeks, will start in November and you will get a pound of mushrooms every week or every other week- you decide! It’s a great way to get fresh gourmet mushrooms now that our farmers markets are all done.
🍄‍🟫❤️🌊

26/09/2025

Our final recipe for the market season is a comfort food favorite, Mushroom Stroganoff. Yes, sadly the end of market season is upon us, but you have two more chances to say hi and get fresh mushrooms at the market. Visit us one last time Saturday (9/27) at and Tuesday (9/30) for the Barberton Farmers Market.

Mushroom Stroganoff
• 1 lb egg noodles, cooked
• 1 lb mixed mushrooms, sliced/torn
• 4 TBS butter,
• 1 medium onion, diced
• 3 garlic cloves, minced
• ¼ tsp dried thyme
• ½ tsp salt
• 3 TBS flour
• ½ c vermouth (I use sweet), white wine or water/stock
• Up to 2 cups beef stock/veggie stock or water
• ½ c sour cream
• Black pepper to taste

Bring a large pot of water to boil to cook noodles. Heat a large pan with 1 TBS butter and cook mushrooms (in batches if needed) until slightly browned. Remove from pan, add the remaining butter, salt and onions and saute until soft. Add garlic, thyme and mushrooms back to the pan, stir until fragrant. Add flour and stir until combined then add vermouth if using. Stir and cook until thickened then add the remaining stock or water 1 cup at a time until it is the thickness you prefer. Stir in the sour cream and black pepper, taste and adjust seasoning as needed. Add the noodles and toss in the sauce. Garnish with chopped chives and parmesan cheese if you desire.

23/09/2025

I'm afraid we won't be able to make it to the Barberton Farmers Market today. Make sure to visit Angie next Tuesday (9/30), and ask her about our Fall CSA.

12/09/2025

Soup season is upon us, and Lion's Mane Bisque should be on your menu. Stop by one of our farm friends stands: and . Or visit us this Saturday at the , or on Tuesday at the Barberton Farmers Market.

Lion's Mane Bisque
• ½ lb lions mane (+¼ lb more if you want chunks for topping)
• 3 TBS butter
• 1 c onion, diced
• 1 medium carrot, diced
• 1 celery stalk, diced
• 2 garlic cloves, minced
• 1 TBS tomato paste
• 1 TBS Old Bay Seasoning
• 3 TBS flour
• 1 can coconut milk
• 1-2 c chicken stock (or water/vegetable stock)
• Juice of ½ a lemon
• ½ tsp salt (+more to taste)

Tear lions mane into bite sized chunks and cook in a dry skillet until slightly browned and they release some of their juices. Set aside.

Melt butter in the bottom of a soup pot and cook onions, carrots and celery over medium heat until vegetables are softened. Add old bay seasoning, garlic and tomato paste, cook until fragrant and then add reserved lions mane chunks. (hold back any you are using for topping). Sprinkle flour over the top and stir until combined. Add the coconut milk and 1 cup of chicken stock or water. Bring to a simmer and cook until veggies are tender (about 10 minutes). Blend using an immersion blender then return to low heat. (you can add more stock if you like a thinner soup) Stir in the juice of ½ a lemon, taste and adjust seasoning. Top each bowl with reserved lions mane chunks if using and serve with oyster crackers, more Old Bay, lemon wedges and parsley.

05/09/2025

As the days begin to cool, spaghetti is often my go to comfort food. Here is our favorite sauce with mushrooms. We are at the again this week. So, come say hi, and pick up fresh mushrooms for your upcoming meals. Today is our delivery day for our farm market friends: , and . And we'll be at the Barberton Farmers Market on Tuesday.

Spaghetti Sauce with Mushrooms
• 3 TBS oil
• 1 medium onion, large dice
• 2 tsp salt
• 1 tsp dried oregano
• 1 tsp red pepper flakes (more or less to taste)
• 1/4 c packed fresh basil leaves
• 4 cloves of garlic
• 1 TBS brown sugar
• 16 oz (2 cups) diced tomatoes
• 1/2 lb mushrooms, sliced (any variety will do, I use lions mane)
• 1 TBS balsamic vinegar

Heat oil in sauce pan, add onions, salt, oregano and red pepper flakes. Stir, cover and let cook until onions are starting to soften. Add half the sliced mushrooms, cook until mushrooms start to soften and slightly brown. Add garlic cloves, basil, sugar, and tomatoes. Cover and simmer for 30 minutes to an hour.

While the sauce is simmering, brown the remaining half of mushrooms in a bit of oil and set aside. (if you don’t like any chunks of mushrooms in your sauce, skip this step and put all the mushrooms in the sauce to start.)

Using an immersion blender, or food processor/blender blend the sauce until your desired consistency. Return to low heat, add vinegar and taste for seasoning. Adjust as needed. Stir in whole mushroom slices if using. Serve with cooked pasta noodles, with Parmesan cheese and more fresh basil.

*if you want to add meat to this sauce, brown 1/2 lb ground beef or pork in pan first. Remove, then start with step one. Add your browned meat back into the sauce after you blend. Simmer for another 20-30 minutes before adding in your mushroom chunks/serving.

*this sauce freezes well

29/08/2025

Lion's Mane "Chicken" and Waffles, a "chick" patty sandwich, schnitzel, nuggets. This weeks recipe is so versatile. And is a great way to serve up Lion's Mane. Good thing we have a lot of Lion's Mane heading to our farm friends: , and . And we'll be bringing plenty to tomorrow. Visit us in Medina tomorrow, or our friends all weekend! Have a great Labor Day!

Lions Mane Fried Cutlets
• 1 lb lions mane, separated into 4-6 large balls/chunks
Mix together in bowl:
• 1 c buttermilk
• 1 TBS your favorite hot sauce
• 1/2 tsp salt
Mix together in separate bowl:
• 1 c flour
• 1/2 c corn starch
• 1 tsp baking powder
• 2 tsp garlic powder*
• 2 tsp onion powder*
• 2 tsp kosher salt
• 2 tsp black pepper
• Oil to fry in

Bring a cast iron or stainless pan to med/high heat (you can lightly oil if using stainless) and working in batches if needed (don’t overcrowd the pan) place the lions mane hunks on the hot pan and press down with a spatula or heavy weight. (you can put parchment on top of the lions mane and place another heavy pan or dutch oven on top to smash them down. Sear until flat and brown on one side, flip and repeat until both sides are browned and you have released most of the water from the mushrooms. This step can be done up to a day ahead of time, cool and refrigerate until ready to proceed.

Heat oil to 350° in your frying pan. (I use a shallow frying pan with about 1-2 cups of oil)

Dip prepared cutlets in buttermilk mixture, then into the dry seasoned mix, then into hot oil. Fry, flipping as needed until golden brown on both slides.

Remove from oil and rest on paper towels to absorb any excess oil.
*you can use your favorite spice mix for these, get creative!

Enjoy in a variety of ways!
• On a bun with your favorite sauce, pickles and shredded lettuce
• On waffles with maple syrup and powdered sugar
• Keep the chunks large and prepare like a schnitzel
• Make the chunks smaller and eat like “nuggets” with your favorite dipping sauce

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