Video by Stefano
Inside the World of Humble Fungi: A Small Farm with Big Passion
Humble Fungi, run by Nate and his wife, is a growing mushroom farm tucked away in the U.S., but with roots that stretch all the way to Japan. After returning from teaching and missionary work overseas, the couple decided to embrace a new chapter—one rooted in agriculture. Although traditional farming didn’t click for them at first, Nate quickly found his stride in the world of gourmet mushrooms.
The tour of Nate’s farm reveals just how hands-on and detailed the mushroom cultivation process really is. He walks visitors through his modest but efficient lab, where shiitake blocks are slowly colonizing and nearing the fruiting stage. Each block is carefully made from a blend of hardwoods—like oak, walnut, or alder—combined with soybean hulls, which serve as a supplement.
Nate’s commitment to sustainability is evident in his partnership with a local woodworking shop that donates sawdust otherwise destined for the landfill. This waste is recycled into nutrient-rich mushroom substrate, exemplifying a full-circle approach to growing food responsibly.
While he enjoys experimenting with many mushroom types, Nate mentions that chestnut mushrooms are among his favorites for their flavor and texture. He currently sells his harvests at local farmers markets, often in small cartons that price out to around $15–$20 per pound.
He’s also working to expand into restaurant sales to create a year-round revenue stream. Like many small mushroom farmers, Nate uses a mix of straw and hardwood substrates depending on the strain and availability. He notes subtle differences in mushroom appearance and texture based on the medium, especially when comparing straw-grown mushrooms to those grown on wood-based blocks.
During the tour, he also shares his setup for inoculation, which includes a custom-built flow hood, positive pressure fans, and sterilizers that prepare his bags for colonization. He uses birdseed-based grain spawn, a common and accessible option for many growers.
The grow rooms—built with budget-friendly materials like poly sheeting—are sectioned into incubation and fruiting zones. Here, straw logs hang neatly while hardwood blocks sit on custom shelving. Each mushroom type has its own quirks; chestnuts, for example, require longer colonization times but produce beautiful, market-ready clusters.
Nate emphasizes the importance of watching for contamination, particularly green mold like Trichoderma, which can quickly spread if not addressed. He’s made strides in improving ventilation and temperature control to keep his mushrooms healthy, even during warmer months.
By the end of the tour, Nate proudly shows off clusters of chestnut, lion’s mane, king oyster, elm oyster, and blue oyster mushrooms—many ready for harvest. His genuine passion, resourcefulness, and community-focused values make Humble Fungi a shining example of how small-scale mushroom farming can thrive with care and purpose.
5 Common Questions and Answers for Gourmet Mushroom Farmers
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What’s the best substrate for growing gourmet mushrooms?
It depends on the strain. Hardwood sawdust with supplements like soybean hulls is ideal for lion’s mane, shiitake, and chestnut mushrooms, while straw is more suitable for faster-growing varieties like blue oyster and pink oyster. Mixing substrates can also help balance cost and yield. -
How do I know if my mushroom blocks are contaminated?
Common signs include green patches (often Trichoderma), foul odors, or unusual textures on the surface of the block. Contaminated blocks should be removed immediately to prevent spread to healthy ones. -
When is the best time to harvest mushrooms for market?
Harvest when the caps are fully formed but haven’t flattened out completely. This keeps the mushrooms fresher longer and improves their visual appeal. Chestnut mushrooms, for example, are ideal when the caps just begin to open. -
How should mushrooms be packaged for sale at farmers markets?
Use quarter- or half-pound clamshell cartons or boxes that showcase the variety and beauty of your mushrooms. Label them clearly and consider rotating strains to keep customers interested week to week. -
Is it profitable to sell mushrooms at farmers markets?
Yes, many growers report good profits, especially after the first year when production and customer relationships improve. Selling direct to consumers allows for better pricing and stronger community ties, making it a solid choice for new farmers.