OYSTERS — cluster shot, soft window light
Pleurotus ostreatus & family
Elegant Oysters
Velvety blues, frilly pinks, golden yellows. Crispy when baked, silken in pasta — our most versatile family.
Beginner-friendlyYear-round
A tiny family farm cultivating oysters, lion's manes, and rare delicacies — picked the morning of delivery, never trucked in. Stop by a market, or order what we have on the shelf today.
Velvety blues, frilly pinks, golden yellows. Crispy when baked, silken in pasta — our most versatile family.
Three isolations of the same beloved species. Crab-like texture, gentle umami — a true plant-forward steak.
Chestnuts, cauliflowers, pioppino, hens of the woods — the rotation that keeps chefs calling back.
Each strain starts as a single isolation, kept alive in nutrient broth on a quiet shelf.
The culture is run onto sterilised rye and millet — a slow, patient colonisation.
Spawn meets pasteurised hardwood & soy hull blocks, then fruits in our humid grow room.
Harvested the morning of delivery, packed in compostable wax paper, never refrigerated long.
Cove Fungi began in our basement, inside a single small tent with barely enough room to fruit four pounds. Within weeks we'd doubled up and added a second tent beside it. Then it dawned on us we were probably seeding the whole house with spores — so we bought a much larger tent to enclose the first two, added a HEPA filter, and started using the whole interior as one growing room. That setup brought us to about thirty pounds a week, and more importantly, it taught us what mushroom farming actually demands.
Thirty pounds was enough that we started showing up at farmers' markets, and the demand made the math obvious. So we bought the big tent. It sits in our dining room, takes up the whole space, and grows up to eighty pounds a week — with room left to push higher.
The whole thing started with a foraging class. We spent a season tramping through the woods learning what was out there, and when the cold shut the season down, we decided we'd grow our own rather than wait until next year.
One unexpected bonus: we plant our spent substrate blocks straight into the outdoor garden. The garden has never been more alive. The slugs and bugs eat the mushrooms fruiting from the spent blocks and leave the vegetables alone. It works absurdly well.
"Started as four pounds in a basement. Now it's eighty pounds in the dining room."
— Jayson, Cove Fungi
We answer email within a day or two — usually faster, unless we're elbow-deep in substrate. For same-day inventory, the shop page updates every morning.