Mushroom, Pearl Oyster (approx 227g)

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The mushrooms love this weather and are growing faster than we can eat them, so we wanted to share them with you!

Pleurotus Ostreatus

“The Snow Fairy”

Deep in the woods beside a little farm, live the Forest Fairies. They are subtle creatures: mild yet earthy, delicate yet woodsy, with smooth, velvety wings, and extremely good taste. This winter wonder is named The Snow Fairy, not just because of its snowy-white wings, but because it has the power to flourish in cold temperatures and withstand the frost!

Our family’s favourite way to use these is to tear them up by hand and add them to salad (though they can be eaten raw, we like to saute them first to bring out their flavour). They hold their shape well during cooking, pair nicely with chicken and fish, and make a yummy addition to egg dishes such as omelets, quiches, and frittatas! Store them in a paper bag in your fridge for up to a week.

 About Mushaboom Mushrooms by Kendal Hills Farm

Kendal Hills Farm grows & forages its own mushrooms, under natural conditions.  The varieties change with the seasons.

We also source mushrooms from:

  • King Oyster (certified organic) from EnviroMushrooms in Burlington, Ontario
  • Shiitake (certified organic) from Weth Mushrooms in Goderich, Ontario
  • Maitake (certified organic) from Weth Mushrooms in Goderich, Ontario
  • wild mushrooms from Mikuni Wild Harvest in British Columbia
  • wild mushrooms from local foragers 

 

Kendal Hills Game Farm is situated on 70 acres of rolling woodland in the ecologically sensitive Oak Ridges Moraine. Emily has called Kendal Hills home since she was a child and now she and Dave, as well as their two kids and her parents, are working with the land to farm pasture-raised fowl & other livestock and to cultivate and wild-harvest gourmet mushrooms. Emily & Dave are committed to the principles of regenerative agriculture.

Regenerative agriculture is a system of farming principles and practices that increases biodiversity, enriches soils, improves watersheds, and enhances ecosystem services. By capturing carbon in soil and aboveground biomass, regenerative agriculture aims to reverse global climate change. At the same time, it offers increased yields, resilience to climate instability, and higher health and vitality for farming communities. The system draws on decades of scientific and applied research by the global communities of organic farming, agroecology, holistic grazing, and agroforestry.

In addition to the farm, Emily works as an academic librarian and Dave draws upon his 15 years working on community food security and social innovation as Executive Director of the Rhizome Institute for the Future of Food, a national nonprofit dedicated to developing and testing new ideas that contribute to a regenerative food system.