Gill & Spore

This week our farm inspection takes us to Gill & Spore Mushroom Farm in Louisburg.

Owner Donia Jabbour grows a stunning assortment of mushrooms which she not only brings to our market, but also supplies to some of Raleigh’s most acclaimed restaurants, including Stanbury , Figulina, Pooles Diner , and Tamasha .

It’s always interesting to see how different mushroom farming is from row farming. As we’ve discussed at so many of our inspections this year, a lot of a farm’s success is a at the mercy of the weather.

Mushroom farming is different. It is done indoors and all about creating a precise, controlled environment for the fungi to thrive. Each variety of mushroom has their own unique growing conditions – some warmer, some cooler, and all with varying humidity levels. From pink oyster to coral tooth, they all require their own specific care.

One subject that always comes up on our farm inspections is that mushrooms are one of those farmers market items that don’t get the love they deserve.

For some folks, they have an idea set in their head based only on eating standard button mushrooms. Some have a texture aversion based on how they’ve had them prepared before. And others are just intimidated or unsure of how to use them.

The truth is, different varieties of mushrooms have completely different tastes, textures, and ways in which they can be cooked. Don’t let a negative past experience ruin a great ingredient!

If you want to try them but just don’t know how to prepare them, let our great local chefs guide you. Next time you’re at one of the restaurants listed above and you see a dish with oyster, or lions mane, or chestnut mushrooms, order it! This goes for any produce you’re uncomfortable with btw.

A chefs job is to make great tasting food that keeps customers coming back, so let them do the hard work of figuring that out and then take those lessons home with you to your kitchen.

Of course, you can always stop by the info booth and chat with us as well. Mitch, Brett, and Tootie are always happy to help share recipes and techniques.

Ready to try them out? Find Gill & Spore at our market every Saturday from 8am-12pm.