Why it’s Farmgate Friday priced: Because this is a sensible farm moment.

The Mushroom Order Book is OPEN

Black Oyster & Lion’s Mane are back — in limited numbers.
Despatching week beginning 14th September.

This is exactly what we had in mind when we came up with Farmgate Friday.

Something genuinely good becomes available.
We buy/make/grow a batch.
You buy it direct.
Everyone gets a better deal.

And when it’s gone, it’s gone.

No pretending we have an endless supply. No stretching an offer for another week because marketing says we should.

That’s farming.

And this week it’s FUNGI. 🍄

Fungi are much cleverer than they look...

We spend an awful lot of time at Wiggly Wigglers talking about worms, microbes, compost and soil.

And the more we learn, the more we realise just how important fungi are in the whole system.

The mushroom you eat is really only the fruit.

The main event is the mycelium — the extraordinary network of fine fungal threads growing through the block.

In nature, fungi are some of our great recyclers.

They produce enzymes that help break down tough plant materials including cellulose and lignin — the woody stuff that is much harder to decompose.

And in soil, fungal networks are part of the enormous underground biological system that cycles nutrients and helps build healthy soil structure.

So growing one of these kits is actually a rather brilliant little window into what is happening on a much bigger scale outside.

Except you get to fry the end result in butter.

Which is a definite bonus.

🖤 BLACK OYSTER — the easy one

Fast, dramatic and forgiving.

They produce wonderful dark clusters and have a proper savoury, meaty flavour.

Fry them in butter, chuck them into noodles, pasta or risotto, roast them or pile them onto toast.

If you've never grown mushrooms before, start here.

🦁 LION’S MANE — the bonkers one

There really isn't much else that looks like Lion’s Mane.

It appears as a great shaggy white pom-pom and has a firm texture and delicate flavour often compared with seafood.

Slice it, fry it in butter until golden and eat it straight from the pan.

And yes — it really does grow like that.

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