Our Mission is to provide high quality fresh mushrooms to local restaurants, health food stores and farmers markets.
About our Mushroom Farm
We grow Oyster Mushrooms on Straw (Rye,Wheat or Barley) -Oyster Strains Include: Phonix (Brown), Golden (Yellow), Tree (Blue) and a Local Native Strain, China Grove Oyster Mushroom (PO-1) We also grow Shiitake Mushrooms on Hardwood Sawdust Blocks as well as Oak and Sweet Gum Logs
Our Mushrooms are cultured and grown from spores to harvest, from the sterile lab to the grow rooms. Chemicals and Fertilizers are not allowed in our farm. Cereal Grains are used as a Nitrogen source to enhance mushroom growth. Frogs, spiders and fly paper are used to control insects.
Our Mission at Cottonmill Mushroom Farms is to create a green, sustainable urban farm, to provide everyone within our reach access to fresh just picked oyster and shiitake mushrooms that haven't been on the back of a truck for hundreds/thousands of miles and haven't sat in a distribution center for days or weeks. As well as creating jobs for the local community.
A little History about how we got started:
Started in year 2007 as Landis Gourmet Mushrooms Converted a section of basement in an old cotton mill into a crude yet functional mushroom production facility under the guidance of Dr.Omon from NC A&T University All of our equipment with a few exceptions was fabricated on site using recycled materials We Produce Oyster and Shiitake Mushrooms on straw and sawdust from spores to harvest. Using sustainable methods without the use of chemicals, pesticides, or fertilizers In January of 2011 the farms Ownership was Expanded and the name was changed to Cottonmill Mushroom Farms. We are now staging to become a leading woodland mushroom producer in the Southeast.
China Grove Oyster Mushroom (PO-1) Information: September 2010 an Oyster Mushroom was harvested from an ancient Oak Tree Farm in China Grove, NC, about 2 miles from Cottommill Mushroom Farms. We are now producing this beautiful mushroom at the farm. Not only is it local grown but, its a native strain with its origin's right here in China Grove. Producing a wild native mushroom is an amazing and beautiful thing. We are continuously looking for local/native strains in god's garden, they in turn make our urban mushroom farm even more locally sustainable!
About the Mushroom Farmers
John Herron spent 23 years in the US Army and retired as a first Sergeant out of Fort Jackson. In the Military John was appointed the Civil Rights Advisor to the Commander of the 3rd US Infantry Regiment in Washing DC. John supervised 13 Drill Sergeants and together the controlled the training. After retirement John gained the passion and the knowledge to work with Mushrooms. After acquiring the knowledge to grow Mushrooms John started Landis Gourmet Mushrooms in the Old Cotton Mill in Landis and started production. The Cotton Mill is being transformed into a totally green and sustainable alternative farm, John acquiring a new partner Michael Thorp and the farm acquiring a new name, Cottonmill Mushroom Farms.
Michael Thorpe, a native of Kannapolis, North Carolina. After graduating from A.L. Brown High Schoolhe immediately attended the University of North Carolina at Charlotte with the intention of pursuing a degree in Computer Science. After a lack of interest in Computer Science a change of scenery was warranted. In 2009 he relocated to his 150 year old family farm in South Georgia. It was here that he developed an appreciation and understanding of nature and her ways. Becoming very interested in Horticulture he decided to attend Abraham Baldwin Agricultural College. Also during this time he was dabbling in his newest hobby, mycology. Mushrooms were absolutely mystifying to the young mycologist who understood their beauty and potential. Desiring to make his ambitions a reality he began organizing plans to start his own mushroom farm. While visiting his parents on a break from school his mother suggested visiting a mushroom farm known as Landis Gourmet Mushrooms in Landis,North Carolina. It was there he met John Herron, both sharing the same passion for mycology.
Chef Trey Wilson
Despite great professional success and well-deserved public accolades, Chef Trey Wilson still prefers the heat of his own kitchen to that of the spotlight. However, for what he lacks in self-promoting bravado, Trey makes up for in his intense focus and passion for his craft. Simply ask anyone who has been a patron of his first restaurant project, Customshop, and he or she will confirm that Trey’s extraordinary talent speaks directly through his food. A Charlotte native, Trey’s culinary journey began at age 16 with his first job tossing pizzas and making pasta in a small Italian restaurant. Here, he developed an infatuation with food that would eventually lead him to pursue a culinary degree from Johnson & Wales University. Trey completed several internships in Asheville and Charleston, and graduated with honors from JWU in 1996.Deciding to return to Charlotte, Trey continued to work with some of the area’s finest chefs in various restaurants, constantly seeking and learning new skills. In 2000, he began a 6 year stretch with Dean & Deluca in Charlotte, where he quickly rose to become executive chef.
Finally, after two years of meticulous planning, Trey and his team conceived and built the Customshop, which opened its doors in 2007. It is Trey’s insatiable curiosity along with his commitment to using local, farm-fresh foods that drive Customshop’s vision. Never satisfied with the ordinary, he searches worldwide for new and exciting dishes, wines, and methods to entice the palate of his patrons. At Customshop, Trey has pioneered the sous vide method, an advanced cooking technique that was developed in Eastern Europe, bringing something new to the Charlotte food scene and making a notable contribution to “New Southern Cuisine.” With the help of favorable articles in national and local publications, Customshop’s loyal patronage has been steadily building in number and geography. The professional humility and talent of Chef Trey and his team have quickly helped to make Customshop a tremendous success and local favorite.