Michigan Mushrooms

Marinated, sauteed, deep-fried, stuffed, stewed…is there a way that’s not good to eat them?

A few years ago we started experimenting with mushrooms and fell in love. Maybe it was their humble beauty, maybe it was their mysterious ability to turn waste and decay into food and medicine, or maybe it was just that they taste so good. Whatever it was it stuck, and we’ve been slowly expanding our mushroom farm and knowledge ever since.

Why are mushrooms so magical? Not only are they super tasty, but certain varieties have shown promise of powerful medicinal properties such as strengthening the immune system, nerve regeneration, detoxifying the body, and defending us against cancer. Similarly, some types of mushrooms have equivalent medicinal effects on the planet: the power to break down harmful chemicals and bacteria–cleaning our soil and waterways.

It doesn’t stop there; walk outside and you’re probably much closer to fungus than you realize–whether you see mushrooms or not. Mushrooms form a web-like system of underground “roots” called mycelium, which is likened to the internet for fungi. This web can cover vast distances, helping mushrooms and other fungi to spread, secreting acids to break down rocks, and transmitting information. Through this network fungi can even connect to plants and trees, sensing when there is injury or stress and directing sugars and nutrients toward the plants. In fact, it’s because of this fungal web that life on our planet is even possible, according to some scientists.

Of course, if you just want to appreciate them for how delicious they are, that’s totally fine too.

Currently we produce shiitakes, winecaps, and oysters spring through fall, and are experimenting with oysters year-round. Find our them at the East Lansing Farmers Market, Farmington Farmers Market, or email us to find out how you can get locally-grown Michigan mushrooms in your store or restaurant!


Ordering Options*

  • Online shop (click below)
  • Email for wholesale inquiries


*Look for us on Sundays between 10 a.m. and 2 p.m. at the East Lansing Farmers Market (June-Oct)!


Shop Now

Festive Kale Salad (serves 3-4 people)

(Time: 15-30 min.)


  • 1 bunch kale, cut into ribbons (click here for a quick and easy tutorial)
  • For the dressing:
  • ~1 cup fresh lemon juice
  • 1 tbsp high-quality mustard
  • 3 garlic cloves, minced or pressed (or more depending on taste)
  • 1 tsp horseradish sauce
  • ~12 chopped capers (can replace with anchovies or omit)
  • 1/2 cup high-quality extra virgin olive oil
  • salt and pepper to taste
  • 1 cup grated parmesan cheese (pecorino romano, or an alternative hard cheese would also work)
  • optional accents: halved cherry tomatoes, toasted pine nuts, croutons

Wash and chop the kale, set aside. In the bottom of your salad bowl whisk all ingredients until the oil becomes mixed in and the dressing looks uniform. Stir in the grated cheese. Top with the ribboned kale and toss until it is coated with the dressing. Serve as is or garnish with cherry tomatoes, croutons, pine nuts, or additional cheese. Make it a filling meal by topping with a pastured soft-boiled egg, or grilled free-range chicken.