Smiling Earth Mushrooms

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Long Branch, NJ
Smiling Earth Mushrooms

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We cultivate specialty mushrooms for sale to restaurants and the public. We also create mushroom pro

09/30/2026

We make a big batch of fire c***r so you don't have to shop for all of those ingredients! New batch brewing up right now. And if my tears and burning fingers are any indication, it's gonna be a good one!

09/28/2026

Apple muffins! They're healthy because they have our homegrown apples 🍎, applesauce and I put my homemade yogurt and some oats in there 😆. I'm proud of these because it's my own recipe that I created using a book on cooking ratios and some trial and error. I'm not proud that I forgot to set the timer on the first tray and didn't guess right. But they're still yummy and a little cream cheese will hide the burnt edges. 🤤

09/27/2026

Making yogurt is so easy! I started doing it years ago because I was tired of "extras" in the ingredients as well as a recycling ♻️ bin full of little tubs I doubted were really being recycled. In a perfect world, I'd have my own cow 🐄 or goat 🐐 , but I'm OK with not doing it all. I just buy regular old organic whole milk and a box of these starter culture packets.
1. Heat 1 qt milk to 185° or so. I've found it's not an exact science. You just don't want to boil or burn the milk, so I do it slow and low, stirring often.
2. Let the milk cool to about 110°, then add the culture and stir.
3. Pour into jars. These jars came with my yogurt maker. You can use any size Mason jar too.
4. Place jars into the yogurt maker. They aren't too expensive and are basically fancy shaped heating pads. You can also use a heating pad for plants, placed in a cooler. Some dehydrators and air fryers, or other specialty appliances have a setting for yogurt or dough proofing (I think that's what it's called, my bread making skills are sub-par). You just want it to maintain a temperature around 105° for at least 8 hours. I often have it sit 12 because it finished while I'm asleep. You can go even longer if you want. Some people do 24 hours. The longer, the more bacteria, less lactose and tangy-er flavor.
5. Cover and refrigerate. It'll last about a week before it gets moldy on top.
6. You can save some of this batch to use as a starter for the next batch, but I've found it doesn't come out as smooth and sometimes fails all together. My third round never came out well. I just use a new packet of dry starter.
Cows milk works best. I've had some success with goats milk. I think a different culture might work better. For me, cows milk is just more readily accessible.

09/23/2026

I'm not an early pumpkin spice girl. But I feel like now is ok. It's officially fall, pumpkins 🎃 are out, my garden is slowly fading away, the days are shorter and the shadows longer. I'm also wearing a sweatshirt and maybe would be happier if I'd put pants on today. Sounds like pumpkin spice season to me! Gonna pick up some apple c***r 🍎 to have warm spiced c***r tonight. Probably put this goes in my coffee ☕️ starting tomorrow. Order online or message me to get some mushie pumpkin spice sprinkle!

09/19/2026

Hi! I'm at Pine Barren Makers Fest 🌲 today and tomorrow! It's a beautiful day! Stop by, shop, share a smile!😀

09/16/2026

My friend Jay. He's been very vocal about the peanuts.

09/08/2026

Sometimes I see Ground ivy and get excited that my gotu kola is growing in new places! They look a bit alike, but if you look up close, you see Ground ivy is pretty fuzzy where gotu kola is smooth. They both send out runners, but gotu kola has flowers at the ends, Ground ivy just has more leaves. Both send out roots from runners. You can eat both. I tried making a pesto with Ground ivy and some other wild greens. I didn't love it. I'm not sure I'd love a gotu kola pesto either. I'll stick with basil, thank you.

09/01/2026

I took a close up look at the tiny flowers of gotu kola yesterday. This wasn't easy to do while mosquitoes buzzed in my ear and bit my arms and feet. It's kinda cool how you can see the tiny anthers and stamens. Gotu kola is in the carrot family, Apiaceae. But it's kinda the black sheep of the family. Most of the other members like dill, carrot, fennel, parsley, carrot and angelica have white umbelliferous flowers. The family used to be Umbelliferae. Umbrella-like. Gotu kola decided to have pink florets, and less of them. But it still produces seeds fused in pairs like the rest of the family.

08/31/2026

My gotu kola tincture. This is an herb that's nice to use fresh in a salad or juice and it's best taken daily. This is hard to do if you don't have an abundance of the plant. So I stretch it and other plants with methods like tincturing or oil infusions. These methods also are great for preserving and extending shelf life. Every method has its ups and downs. Tinctures make it easy to take an herb daily without a lot of prep work every day. Since gotu kola can help with mental clarity and longevity, you kinda want to take it for the long run! I take it every morning in our Brainy Bitters elixir.

08/24/2026

We went to Costa Rica two and a half years ago. Gotu kola was everywhere. It loves the shady understory and humidity while not having wet feet. It's not native to the Americas, but it does very well down there. I can't believe I didn't get more pictures! I zoomed in to give a closer look. The last picture is ours in the garden. It's only hardy to zone 8 so we keep it in pots to bring inside for the winter. I tried it in the ground, but it didn't do any more than it would have in a pot, so now I save myself the trouble! It gets very cranky by March (me too) and dies back completely no matter how hard I try. The air is just too dry. But every May it starts to come back, maybe from the roots or from seeds it dropped. I'm just excited every time!

Address

Long Branch, NJ
07740

Telephone

+17323515278

Website

http://www.smilingearthfarm.com/

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