This year I will collect, process and plant over 4000 lbs of substrate to produce nearly 1000 pounds fresh mushrooms. Even so, demand is up up up for my “green” mushrooms and my market exposure continues to increase. I have been selling out fresh mushrooms as fast as I can grow them and while I love getting new customers and expanding palates, YOU deserve a chance to reserve fresh mushrooms for when YOU need them.
I found a clever way to help make this happen! When you KNOW that you are going to enjoy these fresh mushrooms you can now pre-purchase fresh mushroom CSA Your Way credit, redeemable when YOU need mushrooms.
Whats the deal?
save 25% off fresh mushrooms
Reserve YOUR favorite mushrooms to ensure YOU wont hear “sold out” at market
FREE delivery to your door when I am in YOUR area, usually less than 1 week from order
ONLY a $24 investment to support YOUR local mushroom farm
Hows it work?
All fresh cultivated mushrooms are sold in units valued at $8 each
You will receive an E-mail with your coupon code, valued at $8 and valid for 4 uses (8×4=$32)
When you need fresh mushrooms, come to this website and “purchase” the fresh mushrooms, enter your coupon code at checkout and your order total is reduced by $8, yes $0 order for 1 unit of fresh mushrooms is perfectly fine 🙂
Indicate at checkout how, where, and when you would like to get your mushrooms
ENJOY your 25% return on YOUR investment in OUR communities agriculture
Catch?
There are always potential downsides… while I promise to do my best, I can not guarantee I will have the mushroom variety you want in stock when you want it. Making a user account at this website is not technically required, but it will ensure you can track your CSA share coupon. I do have to limit the program, currently customers are limited to one CSA share open at a time, you can purchase another share once you redeem an open share.
Now in my 10th season planting Shiitake mushrooms in Middle TN. Focus is my goal this year, I have discovered the repeatable process to make Donko or Hua Gu “flowering mushrooms” with my indoor Shiitake on substrate block program. Bears Head tooth, similar to Lions Mane, but healthier and tastier, is beginning to yield fruit and it is as spectacular as promised. Blue Oyster production is doubled this year from both my own strain caught here in middle TN and from the tried and true commercial source from Field and Forest Products. Good results have already manifested and with my continued focus, YOU can look forward to a season of incredible edibles.
I have TOP SHELF quality in 3 varieties this year.
Shiitake – moderately large ~4″ caps 3/4″ thick, superior shelf life, meaty texture, and mild to deep flavor.
Blue Oyster – from small to large clusters, tender and very little stem. Caps nearly mature at harvest for superior flavor
Bears Head tooth – petite, solid and NOT chambered inside, extra nutrient dense and extremely sweet, like crab meat
Markets
Still experiencing lots of change in the region in this regard. Schedules have changed, some have changed management, cost for attending some markets has increased by 50%. Yet I still strive to be consistent and provide Y’all with good access to reasonably priced, wild, rare, and special produce.
Rutherford County Farmers Market, Murfreesboro at Lane AG center on Tuesdays and Friday morning 7 – noon
Tullahoma Farmers Market, @South Jackson performing arts center, Mondays 3 – 6 pm
Bedford County Farmers Market, @celebration pavilion in Shelbyville Thursdays 3:30 – 5 pm
“The Farm” artisan market on Drake Lane in Summertown, 2nd Saturdays 9 – 2 pm
Smyrna Depot Farmers Market, at the train depot on Rt41 in Smyrna 1st and 3rd Saturdays 9 – 2 pm
Thank YOU so much for being a fan and keeping up with me. I hope YOU continue to Expand YOUR Palate!
Wow, sometimes you look up and POOF! time got right past you and a year or more has passed.
Pilgrimage Farm LLC has been busy and active in the real world last year, tried several new experimental mushroom growing methodologies, new strains, created a whole spore print to spawn program with nutrient enriched agar. I really do wish I had a bit of help, or just would be nice to have someone to share with.
Fails for ’25
This list is to remind myself that NOT every baby lives.
1/2 Gallon buckets FAILED every attempt to cultivate 4 different species with 5 different substrates
Lions Mane even from stable clean slant is very susceptible to contamination in the short term
Beefsteak mushroom mycelium is strong and aggressive, however it only eats more decayed material
Rhodotorula an airborne red yeast, known as bread yeast is not “considered” to be a contaminate, it is not harmful to humans, however, it can decimate Oyster mushrooms, the spore can live thru super-pasteurization and it likes to live on sterile plastics
Water collection, while very “green” is difficult to maintain level of sterility in fruit room
Wins in 25′
Murfreesboro market share at RCFM was better than expected, and has potential for growth
“The Farm” market continues to be a strong positive energy chanel and provide enough customer and emotional support
Patient and careful long term results for Lions Mane production from slant produced very strong spawn
New – Old process of steam, powered by propane, for super-pasteurization emerged as more effective for stable production
Off-Grid power investment made it possible to continue fruiting an additional 2 months at very low cost
Vehicles, facility, and Equipment performed well and are in fresh good working order for 26′
Smyrna Depot market with Carpe Artista emerged as a more effective Saturday market for 1st and 3rd
Both RCFM and Manchester Parks and Rec supported winter markets in Fall of 25′ and Spring of 26′
Bottom Line
I have now started planting my 10th season of Shiitake mushrooms here in middle TN, it may well be my last season, and thats OK. I will be at markets in 26′ and I hope with focus and dedication to be able to return for 10 more years.
Yeah, sure, there’s all colors of mushrooms… the ones you buy in the store, they are ALL carbon BLACK…
NOW, Carbon Neutral, Eco Friendly GREEN mushrooms, those are ONLY found here at Pilgrimage Farm, and in the wild
What is this all about? Who cares, I mean, does it have an “organic” stamp?
What exactly IS an “organic” stamp anyway? … Honestly, I was shocked, the truth is that the “organic” label is about $$$ and if you are a poor farmer, then there is NO WAY you can get that regardless of your farm practices. The intent behind the “organic” program is well intentioned, and was developed with mass agriculture of “normal” vegetative type crops. Unfortunately for YOU the average discerning consumer, this program is blind to cultivation of fungal fruit.
USDA commonly “certifies” mushroom factories as “organic” for exorbitant fees. This is one of the easiest food factories to get “organic” certified because the raw materials being used are NOT evaluated properly. GMO soy hull is said to be organic after the chemical residue has been “burnt off” before industrial pelletization. Additionally, hardwood pellets are a by-product of mass deforestation and have probably the most sinister nightmarish carbon footprint in the world. Organic is deceptive, it never means GREEN… unless you mean $$$
The ONLY mushroom farm which totally rejects this profit based abuse on our environment is Pilgrimage Farm LLC.
PROUD to have a 100% circular natural process which grows stronger with the local eco-system EVERY year!
We do NOT “grow” our substrate, we let nature do that… we ONLY harvest what nature provides, turn that into mushrooms in the LEAST impact way possible, and with a COMMITMENT to reducing carbon footprint year over year.
This year we have put the science to the test, and reduced power consumption by ANOTHER 30% while increasing seasonal production by 40% or more, effectively reducing the carbon footprint by 70% per pound of mushrooms.
We are passionate about what we do here, this year we invested in a new format for cultivation to reduce our bio-degradable plastic bag usage. Plastic which has only one time use is part of a carbon footprint that we just can not be satisfied with. Our farm takes it a step further, ONLY using OXO Bio-degradable plastic bags, and keeping the bags onsite to expedite the degradation process so that NO single use plastic pollution is being generated.
Spring is just around the corner, I often get the craziest looks this time of year. Henbit, Dead Nettle, Crow Garlic… people look and exclaim “but those are just weeds!” Yes, that’s right, they are. This time of year is special and important to our health, many cultures, traditions, and religions prescribe fasting during some period in the spring. The long months and short days of winter are nearly past now, naturalists have been living on preserves from last season for a time now and we need a boost of fresh nutrients. God provides, suddenly there is an eruption of natures microgreens, Henbit, Dead Nettle, Crow Garlic just to name a few of my favorites. Why am I calling THOSE WEEDS “microgreens”?
Nutrients, flavor, size and quantity. These wild greens are best when harvested early in the season, just after their first flowers bloom and before pollination can occur. Also, before anyone upwind of you sprays any bio-hazardous chemical on their industrial carbon pollution pumping “farm” fields. Seriously though, always check your wild harvest weeds for overspray, chemical damage is readily apparent on most of these, after all, they are the “enemy” of “modern” farming.
Only collect healthy looking, good smelling weeds for consumption, and eat them before any wilting can start. Wash you weeds twice, I recommend this practice with all wild food.
Recipe
1 1/2 oz Henbit
1 1/2 oz Dead Nettle
1 oz Crow Garlic
3 Eggs
3 Tbsp Cold Water
2 Tbsp Butter
to taste Salt
This fresh herb frittata is made in the Persian style, its a simple preparation and differs slightly from traditional KooKoo Sabzi, mostly in the cooking of it.
First, wash your wild greens, remove any dead leafs, trim the stem at the root, wash in small batches one ingredient at a time, spin dry in a salad spinner and set aside on a perforated rack.
Next, you should go ahead and bring the 3 wild ingredients together in a large salad bowl and rinse them with another quart of water or so, you will notice how much dirt was left after your first “washing”. Now, you may wish to repeat a 3rd time, its up to you, I find this normally sufficient, so I spinn-off the greens again, and set aside to drip dry while I gather my remaining ingredients and utensils. Resist the urge to blot dry your greens for this recipe, the extra moisture here will help make sure your greens come out nice and tender.
Now that everything is clean and on hand, go ahead and chop the wild greens. Start with the Crow Garlic so its flavor has some time to develop, I like to smash the clove with the side of my knife, then dice the whole thing fine.
Cutting the remaining greens can be done together, in about 1″ lengths, then turned 90 degrees and repeat, use your best judgement here based on the size of YOUR wild greens, you want them small enough so as not to “poke up” when you make the dish. Combine the chopped greens and the diced Crow Garlic in a large bowl and mix well.
Crack the 3 eggs into a medium bowl, add the water and salt, whisk vigorously to introduce air for a nice fluffy frittata. Go ahead and get a medium to large skillet hot on medium heat, and melt half the butter in it, coating the bottom. Fold the egg mixture into the chopped greens and immediately transfer to the skillet, cover, reduce heat to med-low and allow the disk to cook until the extra water has been completely evaporated, about 6 to 8 minutes. This is a long time to cook eggs, however its a relatively short time to cook wild greens. The long cooking time here ensures the greens steam nicely and become very tender.
When all the extra water is gone, turn the heat up to med-high, remove the cover and start checking the edge around the skillet for browning. Now you have some options, you can finish this several ways. Start by adding the remaining butter sliced thin to the top of the dish. The simplest finish is to place this in a hot oven at 425 and bake to desired finish on top.
Another method is to flip it in the skillet, cover and brown the 2nd side. You can add cheese on top and place this in a broiler for a quick hot finish also.
Slice this like a pie and it will serve 4. I like to pair this with some bulgarian white sheep cheese and a warm flatbread such as naan or lavash. Garnish with some fresh sage, basil, and parsley sprigs and voila! Bon Appetit!
This year I have done SO MANY upgrades to the farm here, There will be a better selection than ever this year as I upgrade my Natural process. Keep up with me this year as I expand into Murfreesboro at the Rutherford County Farmers Market twice a week. I will NOT be able to attend Marshall county market this year, but will instead continue to support my LOCAL community by opening Strong Oaks Market again, on Sunday afternoons in Marshall county.
Rutherford County Farmers Market – 7 am – 1 pm Tuesdays and Fridays, May thru Oct at Lane Agri park in Murfreesboro
Coffee County Farmers Market – 7 – Noon on 1st and 3rd Saturdays, May thru Oct at Fort St pavilion in downtown Manchester
“The Farm” Artisan market – 8 – 2pm 2nd Saturdays, April thru October at “The Farm” down Drake Lane in Summertown
Strong Oaks Market – 1 pm – 5 pm all fair weather Sundays at 815 John Lunn Rd in Lewisburg
Bedford County Farmers Market – 2:30 – 4 pm fair weather Thursdays, June thru Sept at the Celebration water tower pavilion in Shelbyville
Lawrence County Farmers Market 8 – 1 pm 4th Saturdays, May thru October weather permitting, on the square in Lawrenceburg
Lewis County Farmers Market 8 – 1 pm 5th Saturday, in August on the square in Hohenwald
Marshall County Farmers market, ~1:30 – 3 pm Tuesdays, June thru September at Rock Creek Park in Lewisburg
You may have noticed some small changes to the site recently?
Increasing risk when shopping online has become an issue for many companies large or small. Pilgrimage Farm LLC has NEVER had any security problems, and to further secure this website I am pleased to announce that I have upgraded this site with a Trust Seal, I now have an OV Security Certificate from Sectigo on display in the header of the site, feel free to click on it for verification! Below is a NON-linked screen shot, please click on the live trust seal in the header of every page on the site if you wish to verify. You can also hover over the seal for a pop-up verification of authenticity.
Your purchases here are ALWAYS confidential, and NOW they are insured as well. Thanks for continuing to Expand YOUR Palate!
Pilgrimage Farm is offering a FREE, hands on instructional session about mushroom cultivation on logs. Purchase your log by the pound, many to choose from, they range from $5 to $20! Then hang out and learn how to turn it into a delicious treat for years to come. You can choose to do nearly all the work yourself, just the “easy” stuff, or you can take the log, spawn, and wax home to do yourself. I will even have some pre-finished so you can buy one that I have all ready to grow.
All Thanksgiving weekend, from Thursday November 28 thru Sunday December 1st
Space is limited, Please fill out the form below to reserve your spot, it is first come first serve
EVENT WAS GREAT, signup is closed. LOOK FOR MORE IN THE FUTURE!
Honestly, I dont remember which way mom thought it should be, I think she said that soda is just seltzer water, and pop is the sweet bubbly drink. She married a man when I was like 8 and he said the other one… Either way, what I make at home is really neither. I will lay out my method in 2 stages, a basic recipe for the base, and then seperate herbal recipes to use with the base. Below is the recipe for the base, you can scale it, maintaining the proper ratios to suit your needs. Sugar is actually really important in this, the bug needs food, and you are going to kill off most of the food it would eat in the process, so sugar is needed to affect the fermentation process. If the end result is too sweet for you, then after fermentation is complete you can simply add some cold water when serving to taste.
Part 1, the base recipe
1 Gallon Water
2 cups sugar
2 oz fresh ginger
1 cup Ginger Bug (pre made)
Ginger Bug is easy to catch and keep, there are a million blog entries on how to do that so I will ask you to get up to speed with that and have it on hand before proceeding to make this recipe.
Simple, just use filtered sterile water add the sugar and dissolve it completely then boil the mixture. Clean the ginger well, but do not peel it. Now get your Ginger Bug ready, if it is in the fridge, take it out, feed it a little sugar, shake it up good and set in a warm spot to boost the growth while your cooking the mix. When your mixture is boiling good, remove from the heat and grate in the fresh ginger, and add your prepared herbs from the part 2 recipe. Cover and steep the brew until cooled below 90 degrees F.
Once you have on hand basic ingredients, like the Ginger Bug starter, sterile water, sugar, and ginger you can get creative with your own blend of herbs!
Part 2, Herbal blends
Spicy Birch (mushrooms)
1 oz Chaga mushroom chunk
1 oz Birch Polypore mushroom dried
1 oz Appalachian Allspice dried
Wild Flower Herbal
1/4 oz Golden Rod flowers dried
1/4 oz Honeysuckle flowers dried or wild Rose Hips
1/4 oz Yarrow flowers dried
1/4 oz Green Sassafras sapling bark dried
Wild Berries
1/4 oz dries Fragrant Sumac berries
1/4 oz dried Eastern Red Cedar Berries
1/4 oz Green Sassafras sapling bark dried
Everything
All the above ingredients combined ground into a coarse powder, I use about 1/4 cup per gallon
YOU can make your own blend too! The basic requirements are met entirely by the part 1 recipe. I like to use all dried ingredients for the part 2 herb blend, not fresh. It is important to remember a few things when brewing a Ginger Bug soda.
dont kill the bug… make sure your bug is healthy and hungry, awake and ready to feed. I check the temp of my brew with a cooking thermometer before adding the bug.
dont kill the herbs, the dried herbs should reach a good pasteurization temperature by adding them after the fresh ginger has been grated into the water just after boiling stops.
CLEAN and well sealed containers for fermentation are critical, and remember that plastic is ok to use, but can explode under the pressure created in a stout sugar ferment.
Choose your container carefully, be sure that you will fill the container over 90% full. Swing top glass bottles are probably the safest option, I hate having to pack the fresh grated ginger from the bug in thin neck bottles so I like to use half gallon food grade plastic jugs with a wider mouth. You can use plastic, just be sure to burp it if it starts blowing up like a balloon.
Now that your brew is cooled down, your bug is ready and your containers are clean you want to have the prep all done, and hopefully the workspace is recently cleaned and aired out. Setup a mesh strainer on a large clean pitcher and strain off the herbs from your brew, I like to drip dry my herbs and dehydrate for use again later. Time to give the ginger bug one last stir and add it to your brew, complete with the pulp. Stir the mixture and distribute to your bottle or bottles, again be sure to get some pulp in every bottle and fill the bottles about 90% full. When full, go ahead and wipe the tops clean with sterile paper towel and close/seal. Ferment your brew in a warm and relatively dark spot, I like to set mine on a slight incline on top of my fridge, a dishrack works well for this. Check your ferment every day if using a plastic bottle and burp very carefully if needed. If you ever do expand a plastic bottle like a balloon, discard it after your done with that brew, it is NOT safe to use that bottle again.
First step in working with lobster mushrooms, or any wild mushrooms is to cut, clean, and evaluate them. Typical findings of some evidence of insect damage is normal, when working with lobster mushrooms, it is very important to soak the cut pcs in water prior to use, they always have some “grit” and that rinses right out when done properly.
Now that you have the mushrooms “soaking” you can do the remaining prep. Combine the water, room temp is fine, and the flax seed, add olive oil and set aside to thicken. Next, sift the dry ingredients together. Finally chop the chile fine.
After about 20 min, the lobster mushroom pieces should be cleaned up, gently tap them in the water and then lift out and transfer to cutting board. Now, strain all but the last 1/4 cup the soaking liquid and reserve. Heat a cast iron skillet over high heat and go ahead and chop the lobster mushroom pieces to fine pieces. Place the mushrooms in pan and allow to heat, add some reserved liquid and let cook until dry. Repeat the process until all the reserved liquid has been used, the mushrooms should now be a deep pink in color. Remove mushrooms to a plate and combine with chile pepper, place in fridge until completely cooled.
Heat oil 1/4″ deep min in a cast iron skillet to about 375 degrees. Combine the ingredients to make the hushpuppy dough. Spoon balls about 3/4″ in diameter into the oil, the temp will drop to 325 to 350. Cook 3min covered, then rotate, repeat 5 times for total cooking time of 15 min. Remove golden brown hushpuppies from oil, place on paper towel to absorb extra oil, let rest 5 min and serve with cocktail or BBQ sauce.
MAKES about 30 Hushpuppies, serving up to 6 adults
