Three Cap Farms

Three Cap Farms Three Cap Farms is a small, local cultivator of gourmet, boutique mushrooms. For details, check out https://linktr.ee/threecapfarms

We are currently selling fresh and dried goods at various local farmers markets and grocers.

Here's something you don't see every day - the tarragon Oyster, right next to the first season's batch of Italian Oyster...
08/31/2026

Here's something you don't see every day - the tarragon Oyster, right next to the first season's batch of Italian Oyster, also freshly picked. To commemorate the event, we want to talk a bit about each.

The Tarragon Oyster - a surprisingly hearty spring/summertime oyster mushroom varietel that's exceedlgly rare. It's a bit more rich than your typical summer oyster mushroom (think dark meat poultry meatiness) with that delicate nuance of tarragon herb at in the finish. Hard to grow, but totally worth it when you experience those flavors.

The Italian Oyster - a richly robust fall/winter oyster mushroom varietal. What it lacks in nuanced flavor profiles, it more than makes up for in bold, meaty flavors. We lovingly refer to this mushroom (and its hybridized counterpart, the black pearl) as the red meat lovers mushroom. It's rich enough to not get lost in dishes like beef stew. Perhaps it's no wonder that it's our favorite mushroom to introduce newbies of gourmet mushrooms.

Strong statements above, we know. Still, we've been able to stand by them now for 6 years, and we haven't been discredited yet. As such, we invite you to try both out. The timeline where both of these wonderful ingredients will be available is very short, to get to get to them soon!

08/25/2026

As we said in our previous post, here's more info on why we switched out our summer oyster mushroom lineup early and what's coming out next!

🍄 Italian Oyster - we've been growing this lovely fungus for several seasons now, but this is the earliest we've brought it out yet. Very hardy in flavor and texture. A great grilling mushroom that will stand up to the richest dishes. We expect to have this gem growing well into the fall and winter seasons.

🍄 Symmer White Oyster - this additional summer varietal Oyster mushroom will be heavy on the caps. This mushroom is great sauteed or deep fried. Similar to the PoHu from seasons past (just hopefully not as delicate), we anticipate growing this mushroom for the next 2 months before we shift into fall mushroom mode. As such, this is a limited availability mushroom so get to the markets quick before it goes bye bye!

More info on availability will be posted as soon. Hopefully you can find either if these guys at your local market or farm shop in the next week or two.

See you at the market 👍🍄✌️

08/24/2026

This is a long reel, we know. This video just wasn't able to be edited down without taking much of the meat and potatoes of the subject matter out. Also, the topic, while not at all fun, is important enough that we believe it necessary to be clear and concise. Still, the summation of everything learned is this:

Farming can be a massive pain in the ass, emotionally and psychologically taxing, and financially disastrous at the drop of a hat. This truth definitely includes mushroom cultivation, as we've hopefully shown. All one can really do is try to learn from mistakes, and fix what can be fixed, and just weather the storm. This isn't the first time 3CF has encountered issues such as this, but they're always just exhausting.

Still, as stated, perhaps we're close to the light at the tunnel. If that's any consolation, we'll take it. If anyone learns anything from all this, all the better.

Hopefully soon we'll be back to business as usual. Until then...

👍🍄✌️

08/17/2026

So - some important and info that needs being relayed to you all at MetPark.

Going forward, 3CF will no longer be attending the EATLOCO FARMERS MARKETS MetPark Arlington Market. This decision wasn't made lightly. In fact, making the decision to leave MetPark has been one of the hardest decisions we've had to make since we began back in 2020.

This isn't the first market we've left, but because of our awesome customers here, it's easily been the hardest. We've seen some of you all for over 4 years. We've gotten to know you and become a part of your community. That isn't something that's easy to walk away from. Still, the time has regretfully come to do so.

As such, we want to take a moment to thank all our customers, and especially our regulars (you know who you are) who supported us for so long. It's been a great time and an experience that we at 3CF won't forget any time soon.

So with all that being said, again, a huge THANK YOU again to our friends at MetPark. Also, a huge THANK YOU to the people EATLOCO FARMERS MARKETS for making the market possible at all. Take care of yourselves and each other, and maybe we'll see you some time in the future.

Peace 👍🍄✌️❤️

08/04/2026

So quick recap:

Because the tarragon is still proving to be a major pain in the butt, even after (hopefully) resolving the contamination issue, we're 86ing the tarragon from the fresh lineup for the rest of the season! This means that the Italian Oyster will be back a bit earlier than initially expected! Yay!! Expect the change to occur over the next 5-6 weeks!

07/27/2026

Recap!

We're back at the The Co-op in Lovettsville Va! If you haven't stopped on by, we highly recommend, especially after they stock their shelves with our lovely dried mushroom products.

What's coming to The Co-op:
🍄 Dried Black Pearl Oyster mushrooms
🍄 Dried Chestnut mushrooms
🍄 Dried Tarragon Oyster mushrooms
🍄 Dried Lion's Mane mushrooms

Expect these to be on the shelves very soon!

Hit us up if you've any questions at all. In the meantime, we'll see you at the markets and your local farm stores! 👍🍄✌️

So a thing. 3CF has partnered with local apairy Loudoun Honey to create a unique and tastey concoction that blends (lite...
07/10/2026

So a thing. 3CF has partnered with local apairy Loudoun Honey to create a unique and tastey concoction that blends (literally) the best of what our two farms have to offer. May we present Creamed Lion's Mane Honey! This takes local honey and our powdered Lion's Mane to the next level of flavor!

Interested? Well we'll be doing free samples at our markets over the coming weeks for you to try personally! After that, expect the first jars to arrive soon!

See you at the markets! 👍🍄✌️

07/01/2026

We've been growing pink oyster mushrooms now for the last 5 summers, and every summer we meet new customers who think that the smell a pink oyster exhibits means it's rotten. Nothing could be further from the truth, and we're happy to dispel this notion!

Sone good mushroom habits to keep your fresh, fresh!

🍄 buy early in the morning as you're leaving the market. Hot humid days can exasperate the pungent smell of the pink oyster

🍄 keep in the fridge with good airflow. We don't use preservatives so keeping our mushrooms cool keeps their freshness longer. Good airflow helps the mushroom from getting slimy

🍄 use withinn 10-12 days of harvest. We usually hsrvest no later than 3 days from market day.

Following these simple steps ensures you don't lose out on this culinary delight!

Hit us up with any questions and see you at the markets! 👍🍄✌️

06/23/2026

Here at 3CF, we like to grow stuff, even if only a portion of what we grow ends up at the markets. So even while we may complain about rain during any given weekend market, it's still good for a lot. It's always a good thing to be reminded of this fact. Better, of course, if the rain comes during a weekday! 👍😉👍

Hope you're enjoying this lovely, rainy Tuesday! 👍🍄🌶🍅🍆🍈👍

Did you know that in this picture are two of the same types of mushrooms? They're both examples of the pioppino mushroom...
05/31/2026

Did you know that in this picture are two of the same types of mushrooms? They're both examples of the pioppino mushroom. What's more, they're actually genetically identical. So why the variance in shape and size?

To be completely honest, we at 3CF aren't entirely sure. It's most likely due to variables that can be cataloged in the "nature and nurture" categories. Nature - the genetic profiles of this mushroom play a role in when and how it grows. Nurture - the conditions of the environment the mushroom is subjected to can influence how they grow. It's currently impossible to say just what variables influence the growth and in what way, but one thing is abundantly clear: there are factors in play that can influence how our mushrooms grow, and these variables can create wonderful visual and culinary opportunities.

It's perhaps important to note that this isn't a situation unique to fungi. The same can be said of all life on this planet, and that definitely includes the food we eat. Perhaps we're so used to produce uniformity in the modern food system that we've just forgotten this simple fact. Still, when we're made aware, we become just a bit closer to how our food system naturally works. The results - a better appreciation of what we eat and the plethora of variance out there.

So have fun learning about your local food systems please enjoy the culinary benefits!

And as always:
See you at the markets 👍🍄✌️

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Leesburg, VA
20175

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