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Could New York Become the Mushroom State?
12.07.2024 - 20:29 / modernfarmer.com
On the banks of the Hudson River in Troy, NY, there’s an unassuming forest-green building, tucked between a used-car lot and towing business. This refurbished auto-body shop fits right into the neighborhood of commercial buildings. There are no open fields or garden beds thick with produce. But step inside and everything changes. You’ve found Collar City Mushrooms.
Colorful paintings by local artists hang on the walls. There are reference books such as “Medicinal Mushrooms: An Essential Guide” and recipes for dishes such as Smoky Spanish Style Oyster Mushrooms. A stuffed gnome sits on a window sill.
The refrigerated display case is where buyers can find Collar City’s crop: the specialty mushrooms produced in its three climate-controlled grow rooms.
Each room houses vertical racks, lined with brown blocks of substrate that provide the nutrition and energy mushrooms require to grow and fruit. Just 320 square feet in total, the grow rooms yield approximately 150 pounds of mushrooms per week. At any given moment, a half-dozen different kinds of mushrooms are in production.
“We have mountains of mushrooms right now,” Avery Stempel, owner of Collar City, informs a customer eyeing the oyster, shiitake, lion’s mane and king trumpets in the case. “Want me to put a mix together?”
Collar City, established in 2020 by Stempel and his partner, Amy Hood, is premised on the idea that to know mushrooms is to love them. However, most Americans need a better introduction to the wide diversity of edible fungi species, many of which can be found in their own backyards. Stempel and Hood, for instance, began loving mushrooms through foraging.
“I would go to the forest, and finding that splash of color, the mysterious mushroom that just
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