Mushrooms

Many types of mushrooms can be grown. Most mushrooms grown in our region of New York are Shiitake or Oysters, both considered "specialty mushrooms" by the USDA. These mushrooms are grown in a variety of outdoor, indoor, and hybrid systems including on logs, in the ground, in raised beds, or in blocks contained in buckets or plastic bags. Crops are sold fresh, dry, powdered, or incorporated into value-added products.
Relevant Events
Allium Pests!
February 26, 2025
Elba Muck Onion Growers Pre-Season Meeting: SLB in Transplants, Onion Thrips

March 10, 2025
Elba, NY
2025 NYS Processing Vegetable Industry Meeting

March 11, 2025
Batavia, NY
Oswego Muck Onion Growers Pre-Season Meeting: Bacterial Bulb Rot

March 13, 2025
Baldwinsville, NY
2025 NYS Dry Bean Meeting and Cutting Event

March 19, 2025
Geneva, NY
Things to Consider When Adding Specialty Mushrooms to Your Farm
Lori Koenick, Extension Support Specialist
Cornell Vegetable Program

Let's set aside the familiar button, cremini, and portabella mushrooms (all in the same species of Agaricus mushrooms) and focus on a different and growing segment of the mushroom industry: specialty mushrooms. The USDA defines "specialty mushrooms" as any non-Agaricus mushroom, which includes Shiitake, Oyster, Lion's Mane, and many more.
Specialty mushroom production benefits include new income sources, crop diversification, utilization of unused space or waste streams, and building soil health. These mushrooms are grown in a variety of low-cost ways in outdoor, indoor, and hybrid systems including on logs, in the ground, in raised beds, or in blocks contained in buckets or plastic bags.


Upcoming Events
Food Safety Lunch and Learn Webinar Series
February 11, 2025 : Part One: What's Going on with Food Safety?
NYS Department of Agriculture and Markets FSMA inspectors are expected to step up farm visits this season. Why are they showing up on the farm asking about FSMA? Aren't we exempt? This noontime hour we will discuss the purpose of the farm visits and what produce farmers need to know.
February 18, 2025 : Part Two: What Counts as Food Processing?
In this session, we will discuss what counts as processing and what doesn't. Stories of inspectors coming to farmers markets and auctions telling some growers certain products can't be sold usually without much explanation. We will try to make some sense of things and clear up some misunderstandings so hopefully the upcoming season goes smoothly.
February 25, 2025 : Part Three: Traceability - Benefits for Food Safety and Beyond
Can having a traceback process for your produce (and other farm products) make good business sense regardless of FSMA regulations? We will (try to) make the case for farms to have some sort of traceability mechanism in place.
Allium Pests!
February 26, 2025
Presented by Christy Hoepting (CCE Cornell Vegetable Program) and Ann Hazelrigg (Univ. of VT), this webinar will focus on organic management of pests and diseases of onions, garlic, leeks. The webinar is part of a series supported by the Transition to Organic Partnership Program.
Good Agricultural Practices (GAPs) Training
March 4 - March 5, 2025
Syracuse, NY
This two-day workshop will train fruit and vegetable growers and others interested in produce safety, the Food Safety Modernization Act (FSMA), the Produce Safety Rule, Good Agricultural Practices (GAPSs), and co-management of natural resources and food safety. (A remote attendance option is available.)