Black Trumpet Farm specializes in growing gourmet mushrooms
Farmer’s Markets 2025
North Asheville Winter Tailgate Market on Saturdays 10:00-1:00 at UNCA, Lot P34.
River Arts District Market on Wednesdays 3:00-5:30 at New Belgium Brewery.
Email blacktrumpetnc@gmail.com to pre-order for markets.
We offer a variety of culinary and medicinal mushrooms including:
Our Story
Jay and Gwen have been living in the Asheville area for 18+ years. Our background is steeped in regenerative agriculture and agro-ecology.
Gwen began her farming career in 2006 with an apprenticeship at the Aprovecho Institute in Cottage Grove, Oregon. She then moved to Asheville to be closer to family. She has an M.S. in Horticulture, a B.S. in Biology with a focus on field botany and plant genetics, and certificates in woodworking and permaculture design. She is an Organic Growers School Farm Beginnings and Journeyperson graduate.
Jay grew up in Marion, NC on his family’s homestead. He has a bachelor’s in Photography from UNCA and an associate degree in Civil Engineering. He loves to design earthworks, water catchment systems, and efficient mushroom production spaces.
We both volunteer as mushroom identifiers at the Asheville Mushroom Club. Come out to a foray!
Our mission is to promote community food security by providing delicious, affordable, and nutrient-dense mushrooms.
Chestnut
(Pholiota adiposa)
Chestnut mushrooms, also called cinnamon caps, boast an earthy, nutty flavor packed with umami. They have a firm, crisp texture that holds up well under heat. Chestnuts pair nicely with pasta, rice, and red meat dishes.
Lion’s Mane
(Hericium erinaceus)
Lion’s Mane has a unique texture akin to crab or lobster. This mushroom has a savory and seafood-like flavor. Folks often use it to make faux crab cakes. It can be sautéed, roasted, or grilled.
Pioppino
(Agrocybe aegerita)
Pioppino, also called Black Poplar, is known for its nutty, earthy flavor. It has a firm texture and tender edible stems. Pioppinos pair nicely with risottos and pasta dishes, as well as pork, chicken, and fish.
Pink Oyster
(Pleurotus djamour)
Pink oysters are known for their bacon or ham-like flavor. This aromatic mushroom has a chewy texture. It work wells as a meat substitute. Fry it up and create a faux pulled pork sandwich.
Black Pearl Oyster
(Pleurotus ostreatus - hybrid)
Black Pearls are actually a hybrid between the oyster and king trumpet mushrooms. Black Pearls are more dense and meaty than your typical oyster but they have a similar flavor. You can slice the large stems into rounds to make faux scallops.
Grey Oyster
(Pleurotus ostreatus)
The grey oyster is a versatile mushroom with a mild umami flavor. They have a tender silky texture. Oysters are a great addition to pizza, pastas, or toast. Try slicing them thinly and allowing them to crisp up.
Shiitake
(Lentinus edodes)
Shiitake mushrooms are known for their silky texture and rich buttery flavor. Shiitake can also be slightly earthy and impart a moderate umami to your dish.
Chaga
(Inonotus obliquus)
Chaga is a medicinal mushroom used in teas and tinctures. Chaga has a long history of use in Russian and Siberian cultures. It is used to reduce inflammation, boost immune response, lower blood pressure and blood sugar, and slow aging by counteracting oxidative stress.
INSTRUCTIONS
Ready-to-Grow Kits
Recipes
Fresh mushrooms will last 5-7 days after purchase. Store them in the fridge in a paper bag or open container. Do not use plastic bags!
Trim off the very bottom of the stem. Indoor grown mushrooms are generally clean, but if needed, use a vegetable brush or paper towel to gently brush off any dirt.
You can dry your mushrooms in a dehydrator or in the oven on low heat (100-175 F). You can also sauté, allow to cool, and store in the freezer.
Please contact us for pricing and seasonal product availability at blacktrumpetnc@gmail.com or use the form below.
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