About Us
About Us
About Our Mushrooms
Mushrooms are a fascinating crop! They're not plants—they're members of the fungus family. Unlike wild mushrooms that spring up only when seasonal conditions are ripe, cultivated mushrooms can be grown indoors year-round, provided the climate conditions are right.
It takes patience and skill to produce the best quality mushrooms. Like any crop grown in the field, mushrooms require close attention to achieve maximum flavor and nutrition.
From Farm to Home
Fat Moon Mushrooms brings a decade of commercial growing expertise directly to your kitchen. From 2016 to 2025, we supplied premium organic gourmet mushrooms to acclaimed chefs and distributors across New England—restaurants where our mushrooms were known for exceptional freshness, flavor, and beauty.
In 2025, we made a transition. After ten years of commercial production, we closed our growing operation and shifted our focus to two things: making restaurant-quality mushrooms accessible to home growers through premium grow kits, and helping other small farm and food businesses navigate their own transitions through consulting services.
How We Grow (Now How YOU Grow)
Our grow kits are built on the same organic methods we perfected over ten years of commercial growing. We partnered with experienced commercial growers who use certified organic materials and sustainable practices—the same standards we maintained when we were supplying top chefs.
Mushrooms need less water, energy, and growing materials than almost any other crop, which makes them top in sustainability. And, they're excellent recyclers of waste material, turning indigestible byproducts such as sawdust, coffee grounds, and straw into delicious food.
Each kit contains a 10-pound grow block that yields multiple flushes of mushrooms—varieties you can't easily find in grocery stores, grown using the same organic methods we used in our commercial operation.
What We Do Now
Mushroom Grow Kits: We offer premium grow kits featuring varieties we specialized in during our commercial years—shiitake, lion's mane, oyster, and more. These aren't beginner experiments. They're the same high-quality genetics and substrate composition we used to supply restaurants, now accessible for home growing.
Small Business Consulting: Ten years of running a farm teaches you a lot about systems, efficiency, and when it's time to evolve. We help small farms and food businesses implement AI tools, improve operations, and navigate business transitions—the same work we did successfully in our own business.
Community & Education: We still believe in sharing knowledge generously. Through our blog, recipes, and resources, we continue to support the local food movement and empower growers at every level.
Our Values Stay the Same
The nerdy passion for mushroom science, the generous sharing of knowledge, the commitment to organic methods, the focus on education and empowerment—all of that remains. We're just doing it in a new way, one that fits this season of life and allows us to help more people connect with high-quality, locally-grown food.
