• We begin with fresh cut oak logs that are cut between November and February.
• Next, we drill 1-inch deep holes along the length of the log on four sides.
• Using a special inoculating tool, we fill the holes with sawdust spawn (the mycelium) and then seal with hot wax to keep the log free from contaminants.
• During the next 6 to 12 months, the logs are stacked in a holding area and are monitored for proper moisture content and airflow. This is referred to as the spawn run and is the most important time for the log as it is when the shiitake is establishing itself within the log. White patches on the ends of logs are evidence of a good spawn run.
• After the spawn run, the logs are ready to start producing. Logs are placed in a cold water soak for

• Begin with an 4 - 6" diameter oak log, cut to 42 inches between November and February.
• Drill 1" deep holes along the length of the log on 4 sides.
• Fill each hole with shiitake sawdust spawn.
• Seal each hole with hot wax to guard against contaminates.
• Logs go through a 6-12 month spawn run, during which the shiitake mycelium (mushroom growth cells) colonizes the log.
• The spawn run is considered complete when the ends of the logs are white with mycelium. Now the fun begins!

• Once the spawn run is complete, it is time to start growing your mushrooms.
• Soak the logs in a cold-water bath for 12-24 hours.
• Remove the logs from the water and stack crib style or lean-to (we prefer crib style).
• Pinning will occur in 2-3 days - this is the primordial stage of the mushroom.
• In 5-10 days after coming out of the soaking, the shiitake mushrooms will be ready for harvesting.
• The forced-fruiting cycle can be repeated in 9-10 weeks.

• We cut all our shiitake so as not to have large amounts of stems adding to the product weight.
• We then hand sort the shiitake based on cap size - 1 ½" and smaller diameter for small caps, 2 - 3" diameter for medium caps, and 4+" for large caps.
• We carefully pack the mushrooms in the box stems down so that any dirt that may be on them from the logs falls to the bottom of the box and not in the gills.
• Finally, the mushrooms are refrigerated to 35 F. We produce our mushrooms on demand so we can provide our customers with the freshest products available!

Log-Grown Shiitake Mushrooms
Why Log-grown? Many of the shiitake mushrooms found in the supermarkets today are grown on artificial saw-dust logs. Log-grown shiitake have a richer flavor and a better shelf life. Studies on the nutritional value suggest they are superior to their saw-dust counterparts.

Shiitake mushrooms are an excellent gourmet choice as well. They are flavorful and stand up well to many culinary styles and flavors. In addition, they are an excellent protein substitute for those who wish to pursue vegetarian options.

In the Far East, the restorative powers of shiitake mushrooms are legendary. For centuries, they have been used to treat conditions such as colds and flu, poor circulation, upset stomachs and even exhaustion. Scientific studies support the fact that nutrients found in the shiitake may aid in cancer tumor treatment, reduce heart disease by reducing cholesterol and blood lipid levels, and be beneficial in treating HIV.

Shiitake versus Portabella
Looking for a true gourmet mushroom? Shiitake mushrooms have been in existence for centuries .. once reserved only for royalty in the Far East. Portabellas, on the other hand, are nothing more than a mature Crimini. And, the crimini is simply a different strain of the common white button mushroom. Are you going to serve a genetically-engineered mushroom?