HydroJenn Farms

09/30/2026

09/30/2026

OK—so I was in the garden when Eric and Gwen dropped off “some mushrooms.”

I didn’t realize how massive these specimens are!!! Ganoderma oregonense is the PNW version of Ganoderma lucidum (lingzhi or reishi), regarded in Asian cultures as the “mushroom of immortality.”

Ganoderma species contain beta-glucans/polysaccharides and triterpenoids, the two groups of compounds most associated with their medicinal research. Across Ganoderma and fungal beta-glucan studies, the strongest area of evidence is immune modulation—influencing immune activity rather than simply “boosting” it. A systematic review of fungal beta-glucan trials found immune-related effects.

I almost don’t want to process this for our Lingzhi skin care line and just dry them for display. They’re too gorgeous but I also want want the Townsends to have gorgeous skin LOL!

Stay tuned for our Lingzhi skin care line launching soon!

Thanks, Eric S. Townsend!

09/03/2026

When a customer sends you this photo with the caption below to tell you what they did to the lion's mane mushrooms we sold them and we wish we could move in with them...

"Korean-style veggie bowl with soy-glazed Lion’s Mane, green onions, cucamelons (aka “mouse melons”, a type of cucumber), kimchi, and steamed broccoli over rice with Sriracha and toasted sesame seeds."

09/01/2026

Exciting news! (At least for us…) We are adding baguettes to our weekly bake! Message us for pick up or delivery every Wednesday. Order by Sunday to get on the list for the bake on Tuesdays.

For limited time, we’d like to offer our customers a sample jar of jam or jelly made with fruits from the farm. It’s free in exchange for feedback while we perfect the recipe! What’s available: blueberry/jalapeno, plum/ginger, blackberry/basil, and apple/rosemary. Limited stock so DM us now!

08/29/2026

We may have too much tomatoes for two people…

Which reminds me—20 years ago, when we lived in Putney, VT, late summer was the only time of the year people lock their cars when they go shopping. If you leave your car unlocked, people would leave zucchinis, tomatoes, and other veggies in abundance in your car. I wonder if that is still true today.

BTW, we have lots of organically-grown sweet basil. Message us for a fresh bunch for $5 for pick up next day. We’ll pick it the night before.

08/21/2026

I don’t have time to can… but I do have time to ferment!

Tonight’s little kitchen project: fermented cherry tomatoes with fresh basil from the garden, and honestly this may be my new favorite way to preserve summer.

I had:

* about 4 lb cherry tomatoes
* a big handful of fresh basil
* enough water to cover
* 2.5% salt by total weight

After taring my jar, my tomatoes + basil + water came to 3713.5 g, so I added 93 g salt.

How long to ferment: I’ll start checking around day 4–5. Once the tomatoes taste pleasantly tangy, I’ll move them to the fridge.

For the best texture and flavor, I’d use them within about 3–4 weeks, though they can often keep 1–2 months in the refrigerator if they stay fully submerged in brine and you always use a clean utensil. Tomatoes soften faster than firmer fermented vegetables, so I’d enjoy them sooner rather than later.

These are going to be incredible with sourdough:

* spooned over toasted sourdough + ricotta or goat cheese
* chopped into a quick bruschetta
* layered on avocado sourdough toast
* served with olive oil, flaky salt, and fresh cheese
* tucked into a grilled cheese or panini
* paired with labneh on sourdough
* served on the side of a sourdough sandwich board

And I don’t toss the brine — it’s gold. I use a splash in:

* vinaigrettes
* marinades
* salad dressing
* dips

Printable recipe card in comments. We have basil if you need some!

08/15/2026

Experimenting with ube mini sourdough loaves.

Ube, or purple yam (Dioscorea alata), has been cultivated in the Philippines for generations and is deeply woven into Filipino food culture. Traditionally used in desserts such as ube halaya, ice cream, cakes, and pastries, its distinctive purple color and gently sweet, earthy flavor have made it one of the Philippines’ most recognizable ingredients.

Beyond its beautiful color, ube is a naturally nourishing root vegetable that provides complex carbohydrates, fiber, potassium, vitamin C, and antioxidant plant pigments called anthocyanins. Root crops like ube have long been an important part of the Filipino diet, providing an adaptable source of energy that could be grown and prepared in many different ways.

Our Ube Sourdough Mini Loaf brings together that Filipino tradition with naturally fermented sourdough—a soft, subtly sweet bread with the unmistakable color and flavor of ube and a little taste of the Philippines in every slice.

Message us to be in our list for bake days and get some free R&D loaves!

08/14/2026

Update on the Qlpr system. Didn’t work for heavy fruits like beefsteak but still great for cherries!

08/11/2026

We’ve got some extra freshly baked seeded and plain sourdough ready to pick up or deliver today, Tuesday 8/11. Message us to reserve yours before they’re gone! $10/loaf.

07/30/2026

Unlike determinate tomatoes, which grow to a certain height and then stop, indeterminate tomatoes keep growing, flowering, and producing fruit all season long.

That continuous growth is great for a long harvest, but it also means the vines can quickly become too tall to manage.

That’s why I use the Qlipr system. Instead of letting the plants grow out of reach, I lower and lean the vines as they grow, keeping the fruit within easy picking height while making better use of vertical space.

It’s a simple technique that makes harvesting easier and helps keep the plants productive all season.