Our Farm
65 acres. One family. A lot of mushrooms.
Our farm is the backbone of HaaShrooms. We take pride in growing and sourcing the cleanest ingredients available. Each of our products contains the mushroom's whole fruit body — something we believe is extremely important.
Tucked into the Virginia woods.
The farm sits on 65 acres of mixed hardwood forest about 30 minutes west of Richmond. Oaks, maples, and beech trees give us the perfect microclimate — cool and humid in the grow rooms, dappled and rich in the wild-harvest areas where reishi and lion's mane grow on fallen logs.
90% of the land stays wild and untouched. The other 10% hosts our climate-controlled grow room and processing lab.
How we grow.
Every mushroom we sell follows the same four-stage process — from our sterile lab to your home.
Lab-isolated strains.
Each species starts as a sterile tissue culture in our on-farm lab. We maintain our own genetic library — no buying mycelium from outside sources.
Hardwood substrate, climate controlled.
The tissue culture is transferred to a nutrient-rich substrate — typically oak and millet — which grows mushrooms with a high vitamin and mineral content.
Hand-picked at peak potency.
Every fruiting body is harvested by hand at the exact stage where active compounds — beta-glucans, triterpenes, hericenones — peak in concentration.
Processed in small batches.
The whole fruit body of each freshly picked mushroom is dried and turned into a powder — just the first step in creating our extensive line of handmade small-batch products.
Regenerative by design.
"Sustainable" is the floor, not the ceiling. We measure ourselves by whether we leave the land healthier than we found it — and after many years, the answer is yes.
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Closed-loop substrate Spent mushroom blocks are composted into nutrient-rich soil for our garden, where we grow numerous herbs used in our products.
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Renewable Water 100% of the water we use comes from a well tapped underneath our property. All of the water we use is free of chemicals and given back to our land after use.
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60+ acres preserved Over half the farm stays wild — old-growth hardwood that we'll never develop. Forever.
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Ingredients that never leave the farm We grow as many ingredients as we can. From lemon balm to comfrey, we strive to reduce our carbon footprint and ensure the ingredients we use are truly clean.
We grow it. We harvest it. We bottle it.
Every product is made by our family on our 65-acre Virginia farm. No third-party packers, no imported powders, no broker chains. The person who pulls the mushrooms off the log is the same person who fills the bottle that ships to your door.
A walk around the farm.
The best way to learn about mushrooms is to find them.
We run guided foraging tours from spring through fall — three hours in the woods with Steve, extensive knowledge on native plants and fungi, and a chance to explore our farm.
