Appalachia Unveiled

08/28/2026

Hey Portsmouth friends!
Come find us at the Main Street Portsmouth In Bloom Farmers Market tomorrow from 9-12!
We hope to see you there! 🍄

08/21/2026

Come see us tomorrow at BOTH Chillicothe Farmers Market & Main Street Portsmouth In Bloom for fresh gourmet mushrooms!
We will have lion's mane, pink oyster, pioppino, and black pearl. There will also be grow kits and lion's mane tinctures. Hope to see you there

08/15/2026

Come see us this morning Chillicothe Farmers Market !

08/07/2026

We have cracked the code on making scallops from our thick, meaty black pearl oysters!

Simply scored, marinated, and seared in a rich garlic butter--they get perfectly golden and crispy on the outside, while staying incredibly tender and juicy on the inside!

Might I add the smell of these alone is enough to make you drool!

Recipe below:

8oz Black Pearl Oyster stems

Your choice of oil/butter

4 cloves of garlic

1 tbsp soy sauce

1 tbsp rice vinegar

1/4 cup of veggie broth

1 tsp lemon

Prep the stems: Cut off the hard bottom ends of the Black Pearl mushrooms. Slice the thick stems crosswise into I-inch thick rounds to mimic the shape of sea scallops.

Score the surface: Use a sharp knife to lightly score a crisscross pattern on the top and bottom faces of each mushroom round, cutting just a couple of millimeters deep. This helps the marinade pe*****te and creates a realistic look.

Make the marinade: In a shallow dish, whisk together the warm water/broth, soy sauce, and rice vinegar.

Marinate: Place the mushroom rounds in the marinade. Let them sit for 10 to 15 minutes so they absorb the flavors without getting soggy. Remove and pat dry gently with a paper towel.

Sear: Heat the butter in a skillet over medium-high heat. Place the mushrooms scored-side down. Sear undisturbed for 3 to 4 minutes until deeply golden brown.

Flip and baste: Flip the scallops over. Lower the heat, add the remaining butter and the minced garlic to the pan. Spoon the melted garlic butter continuously over the tops of the mushrooms as they fmish cooking for another 3 minutes.

Finish and serve: Drizzle with fresh lemon juice, garnish with fresh herbs, and serve warm!

08/05/2026

Come see us at Chillicothe Farmers Market Saturday 8-12pm! We will have fresh pink oyster, lion's mane, pioppino, and black pearl. There will be pink oyster grow kits and lion's mane tincture as well!

You can also find out fresh mushrooms at:
Way Farms
Foster Farmstead Marketplace
Kitchen Collective

08/01/2026

07/31/2026

Come see us tomorrow Main Street Portsmouth In Bloom for some fresh mushrooms! You may run into a Morel or Amanita, if you're lucky!

Pictured are Trillium Project's fun gals Amanda and Rhonda several weeks ago.

07/30/2026

Dropped off some pioppino and lion's mane at Kitchen Collective today!

We'll also be attending Main Street Portsmouth In Bloom Saturday morning! Come and see us for fresh gourmet mushrooms, grow kits, and lion's mane tinctures!

07/26/2026

Fresh Lions Mane and Pioppino are back on the shelves!

We dropped off at Way Farms in Waverly and Foster Farmstead Marketplace in Chillicothe, both reopening again come Monday!

Go get em while you can! 🍄‍🟫😋