farm feature: blue house mushroom
from farmers to winemakers, to fishermen and cheesemakers- we wouldn’t be able to do what we do here without their hard work and skill. the story of the tillerman includes the stories of all the incredible people who bring this place to life, so we are beginning a new q+a series to shine a light on some of our local food partners who pour their heart into what they do. up next, we have blue house mushroom! if you have had our beloved funghi pizza, then you know! if not, be sure to order one next time you come in.
who: kat of blue house mushroom
what: year-round mushrooms
where: ferrisburgh, vermont
(18.3mi from the tillerman)
Tell us about Blue House and the values that guide your work?
We grow culinary gourmet mushrooms year round indoors. We are inspired to bring the best, freshest mushroom to your table and we do it because we love food and we love what our chefs and homecooks come up with. For me, growing mushrooms keeps me connected to the people I get to work with, they are the catalyst to community.
In what ways does community play a role in farming for you?
We grow mushrooms so our community can have access to locally grown fresh and delicious mushrooms. We feel both gratitude and honor that our mushrooms create both nourishment and flavor from our restaurant customers to retail and CSA.
How do you wish for our guests here at The Tillerman to feel when they eat or experience what you grow?
I hope they love them and feel the love. Chef Taylor and his team have all the skill in the world and we are just honored to be a part of it all. The Tillerman was one of our very first customers when we first started, so it all feels pretty special.
What has mycology and growing mushrooms taught you that you wish more people carried with them in their everyday lives?
Growing mushrooms keeps me connected to our tactile, material world. Using my hands and my mind to grow mushrooms is an everyday skill that connects me to my creativity. When we are connected to our creative selves, our ideas are able to come to life, and are tangible.
What is a source of inspiration for you at the moment- in or out of the grow room?
In my free time, I work with the Ferrisburgh elementary school as their sap and garden coordinator. Together, I work with the whole school PreK - 5th grade students to gather sap to make maple syrup and to plant and tend our community garden where all of the crops we grow are used in our school’s lunches.
bluehousemushroom.com
@bluehousemushroom on instagram
bluehouse has year-round pickup locations as well as a 13-week csa offering! head to their website to learn more or put in an order. you can also find their mushrooms locally at different grocery stores in the area.
