Rocky Bottom Mushrooms LLC
Meet Daniel, Lee Anne, and Ike, the brains behind propagating the most delicious mushrooms in the Upstate. What’s their secret? Ike, the Mighty Mycologist. Originally from Transylvania (no, not the county), Ike has brought over the Rumanian methods of growing mushrooms. This method recreates the outdoors in an indoor environment controlling moisture and temperature with gentle breezes. Lee Anne describes it as “part science and part farm. It’s like a science experiment.” Take notes, class.
Exclusive Photography: FishEye Studios, Greenville, SC
Welcome to science class. Step one. It starts with a grind. This handy device is used to grind the straw used as a substrate for growing the oyster mushrooms. Different climates require different propagation.
Step 2. These bags are stuffed with the sterilized substrate in preparation for a 14-day incubation period for the oyster mushrooms. The mushrooms never see pesticides, fungicides, herbicides, synthetic fertilizers or GMO’s. Just breezes and occasional music.
Rocky Bottom has grown over 2 tons of mushrooms since they began production in August 2016. Often they donate their surplus to the Miracle Hill Ministries for their Overcomers program, an in-house treatment center with a very grateful professional chef.
Ike compares mushroom offerings available in our supermarkets to their oysters as comparing a “Kia to a Mercedes” in flavor and in health benefits. “Oyster mushrooms are a super food of up to 30% pure protein, not to mention a powerhouse of B vitamins, minerals and antioxidants. All this with no cholesterol and low in calories.”
The team forages in the woods for bears tooth, shitake, wine cup and porcini. Ike emphatically states, “You really have to know and identify edible mushrooms to forage. In Europe it’s commonplace but I wouldn’t recommend it here unless you are experienced.”
“In Japan they use mushrooms as an adjunct with chemotherapy.” says Lee Anne. Food as medicine. What a concept.
Rocky Bottom Mushrooms has been recently certified by the USDA as GAP meaning Good Agricultural Practices and hopes to be selling soon in local grocery stores. We're dreaming of an oyster mushroom pizza coming to a joint near you. Anyone?
Daniel and Lee Anne have been organic farmers for 15 years and have two wonderful kids, Max and Gabby.
Although they will not disclose the secret location of the mushroom farm, you can find them at the Traveler’s Rest farmers market or order online at www.rockybottommushrooms.com.
Writer: Lianne LaVoy