Spring Sprouts

I know its been awhile since my last post, but I have good reason! My new daughter Abigail has finally arrived. She is undeniably the most precious and beautiful thing I have ever helped cultivate.

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Exciting baby news aside…this Spring is taking its time, but things on the farm and in the greenhouse are coming along nicely, just see for your self. This coming week we begin the initial steps of cultivating our infamous mushrooms and break ground outdoors to make way for pea, onion and kale plantings!

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Kale sizing up for transplant.

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Rosemary setting its roots.

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Tomatoes enjoying there new digs after being “up sized”

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Our online store is now open !!!

Its official! Its been a long cold winter and Dave’s been busy, you can now find our full line of dried mushrooms, dried herbs & spices & seeds for sale online. Why wait or be without things you have come to love, these are all products that we typically carry at the farmers markets, but now you can shop when, where and how you choose. We will be adding more items when they become available as the season progresses, so check back often.

 To see our store just click “Buy Online” on the top navigation bar.

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Up Coming Winter Talk

Long Island Grown: Food & Beverage Artisans At Work

Join us for conversations with some of the most innovative and dynamic food & beverage artisans on Long Island.

 

On March 2nd come see David Falkowski of Open Minded Organics, LLC , Fred Lee of Sang Lee Farm, and Pete Ludlow of Mecox Bay Dairy participate in a not to be missed panel discussion moderated by Laura Donnelly, Local Pastry Chef & Writer for the East Hampton Star. This is the first in a series of four hosted at the Bridge Gardens on Mitchell Lane Bridgehampton. Seating is limited, so prepaid reservations are required.

Hope to see you there !

 

Fall color….

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Blue Oyster mushrooms (Pleurotus ostreatus var. columbinus)

I have been growing this true “blue” oyster strain for 10 years now. This strain a gift to me upon completing my first mushroom cultivation seminar, as it originally was to Paul Stamets who gave it to me.

Not to be confused with more common “grey” varieties found in the grocery stores. All of my blue oyster mushrooms sold fresh at markets originate from “spawn” that I make in my lab, as seen in some of my previous posts.

 

Its Maitake season !!!

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Found this beauty not far from home.

Grifola frondosa, commonly known here in the North East as “Hen of the Woods”, not to be confused with “Chicken of the Woods” (Laetiporus sulphureus) found in my previous post.

This beauty is off to my lab this evening to be cloned and cataloged in my culture library, then to the frying pan and my dinner plate.