The Craft of Cultivation
A Little Breathing Room
Like all plants — and people for that matter — mushrooms rely on air to grow and thrive. The cleaner the air, the happier the mushroom, and Sauvie Island boasts some of the freshest air in North America.
A nice stiff drink
We source our water straight from the Multnomah Channel, which carries snow melt from peaks of Mt. Hood all the way down to our farm.
Two Shiitakes, Sitting In a trEe
If you’ve ever hiked in Oregon, you know wild mushrooms love trees. Our farmed mushrooms have similar tastes when it comes to grub — they grow by digesting wood, and we supply all of our varieties with a steady diet of local Douglas Fir or Alder Wood.
Protection From the elements
We use shipping containers to give our mushrooms the temperature and humidity they like best, while protecting them from any extreme shifts in weather. Each variety is grown in its own container, and then moved to a special "fruiting" area right before harvest.
All of our mushrooms begin their lives in the expert hands of local Oregon mushrooms experts who've worked for years to cultivate these varieties for their flavor and heartiness.
Growing & Incubating
We add our mushroom cultivars to growing blocks, which are like an all-you-can-eat buffet of wood. Then each of our species spends a specific number of days doing their thing, chowing down on that delicious Douglas Fir and building up the nutrients that will help them fruit.
Once they're ready to pop, we move the mushrooms to a higher humidity, lower temperature container with perfect spectrum and efficient LED light so they can begin the quick and magical process of fruiting. It's a matter of days, and sometimes only hours, before we go from growing blocks that don't look like much to mushrooms sprouting everywhere.
We hand pick several times a day to get the mushrooms at their tastiest moment. From there, they go straight to our restaurant customers and farmers markets to get dished up.