Our logs are sustainably harvested from a large conservation area that has been set up and stewarded by our family for many generations. We are extremely selective in our harvesting of logs, for example, by cutting trees that are growing too densely. When harvesting our logs we use a battery-powered chainsaw with biodegradable bar oil to prevent contamination of logs and the environment. Our mushroom spawn is sourced locally in Winnipeg through Tom Nagy at River City Mushrooms.
Proceeds support maintaining this conservation area for the benefit of local wildlife and the larger environment. Our aims with growing mushrooms and providing logs are twofold. First, we aim to ensure that we can continue to maintain, steward and even enhance the conservation area. Second, we want to provide customers with the ability to produce high quality and nutritious food in a very low impact way.
We use and provide biodegradable wax to seal the mycelium and prevent them from drying out. Paraffin wax can also be used, but it is much more energy intensive to produce and we prefer allowing our logs to decompose and enhance the soil when they have finished their fruiting lifespan rather than leave pieces of non-biodegradable wax leftover.
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Oyster
(Pleurotus spp.) are an excellent choice for those new to mushroom cultivation or are otherwise interested in working with an aggressive, high yielding and adaptable mushroom species. Expect several bountiful flushes of delicious mushrooms from tried and true productive strains.
White Oyster:
Produces loose clusters of cream, light grey or pure white, delicate mushrooms. Harvest when caps begin to turn upwards.
Black Pearl Oyster:
Produces clusters or large ,firm mushrooms with thick stems and dark grey or brown, mottled caps. Harvest when cap margins begin to turn upwards.
Blue Oyster:
Produces large, deep blue or navy coloured caps that are dense and meaty. Harvest when cap margins begin to turn upwards.
Shiitake
(Lentinula edodes) are one of the most popular gourmet mushroom types, and for good reason. They have a delightfully rich and savoury flavour that holds up well to braising or simmering in soups. They are also delicious stir fried or marinated and roasted. Mushrooms develop individually or in small groups all around the log in which it is growing. Although not as high yielding as some of the other commonly cultivated species, the mushrooms that are produced are very high quality, have an exceptional fresh flavour, and have a good, refrigerated shelf life. They also dehydrate wonderfully.
Lion's Mane
(Hericium erinaceus) are an easy going, beginner friendly and highly adaptable mushroom species. It matures quickly and reliably produces multiple, abundant crops of rounded, white or cream colored mushrooms that develop cascading spines as it matures. Harvest when the spines noticeably elongate, those on the top of the mushroom begin to curl, and / or if the top of the mushroom takes on a slightly yellow-ish hue.