About Our Log Grown Shiitake Mushroom Farm
Timbertop Farm is a naturally grown shiitake mushroom farm located just outside of Ashland City Tennessee.
Our mushrooms are grown on premium oak wood logs. We make every effort to acquire these oak logs from newly harvested trees from our local logging industry. The tops of these oak trees are considered a waste product by the industry and by harvesting these oak tops we are taking a waste product and converting them into a viable food source, the Shiitake mushroom. A food source that not only tastes good but also a food that is considered a "Mega Food" because of itsnut nuritional and medicinal values.
The logs are stripped of their branches, inspected for insects and other issues. They are then inculcated with the shiitake mycelium, sealed with wax and placed in our resting yard for approximately six months. After six months the logs are placed in soaking tanks for 24 hours. In order to help ensure the soaking water is at its maximum benefit for mushroom pinning, we use GMX magnetic fluid conditioners to help with hard water and water retention.
The soaked logs are then moved to the fruiting racks in one of our climate and moisture controlled green houses to promote pinning and the growth of the Shiitake mushrooms. They are constantly inspected to ensure there are no insects or other issues that may affect the growth and quality of the mushrooms. We don’t use insecticides, herbicides or fungicides on the mushrooms. In about seven to 10 days, we harvest the mushrooms.
After harvesting the mushrooms, the logs are moved back to the resting yard to be used again after several months of resting. Harvested mushrooms are kept at a cool dry temperature before we bring them to market or sell them. We make every attempt to sell our mushrooms
freshly harvested.
Our Shiitake Mushrooms
We have added microgreens to our farm. We believe this addition expands our value of offering "Mega Foods" to our community. Our microgreens are grown in seed raising media in our shop’s growing room. We use only organic or non-GMO seeds for our microgreens. Often Commercial seeds are chemically treated with fungicide and pesticides to prevent mold or insects and animals eating them during storage or genetically modified to produce a fruit to look a certain way or kill pest that feed on them. We don’t use these kinds of seeds.
During seed germination, the seed leave(s) emerge from the soil first.
Through photosynthesis, the first leaves provide initial food to give the plants a burst of energy for the true leaves to develop. Microgreens are the next stage in a plant’s development, kind of like the ‘toddlers’ of the plant world. Microgreens can be harvested when the germinated seeds have developed tiny roots and at least their first true leaves. They have similar health benefits to sprouts but greater nutritional value, in many cases these tiny little plants have more nutritional value at this stage than their grown counterparts and their fruit, offering maximum nutrition.
Some common varieties we grow include; amaranth, basil, dill, beets, broccoli, cabbage, celery, onions, chard, chervil, coriander, cilantro, kale, kohlrabi, lettuce, mustard, parsley, peas, beans, radish, arugula, spinach, sunflower, and sorrel.
Flavors range from mild to quite intense depending on the variety. It is a great way to add nutrients to your diet.
Our microgreens are grown on small trays and delivered alive to the market. This allows the microgreen to be harvested at home when needed. Otherwise, we might harvest them store them in cool dry temperature before we bring them to market or sell them. We make every attempt to sell fresh and within a few days of when the first leaves appear.
Our Microgreens
A Tennessee Naturally Grown Shiitake Mushroom Farm | Organic Shiitake Mushrooms
Food Safety Mission Statement
Timbertop Farm: People are the critical component of a food safety culture. Our behavior and activities, from processes on the farm to serving customers all contribute to the safety of food. It is important for us to establish and implement a formal food safety program that clearly defines individual roles and responsibilities. Major elements of this goal include everything from worker health, hygiene and training. We require an atmosphere to the extent to which people are empowered to promote food safety that will allow the farm the ability to adapt, improve and sustain its food safety culture. We require a safe and productive working environment that allows food safety in our Field Operations, Packing responsibilities and Deliveries. Timbertop Farm will pursue this responsibility under the FSMA Produce Safety Rule and GAP recommendations.