Terrafunga follows the Good Agricultural Practices (GAP) and Good Handling Practices (GHP) guidelines recommended by the FDA and USDA that ensures fruits and vegetables are produced, harvested, packed, stored and handled in a safe manner to diminish microbial food hazards.  Food safety is integrated into our growing operation from designation of laying areas for our logs, inoculation practices, worker hygiene, water quality, as well as, wild animal management, harvesting, sanitation, storage and shipping.

Through good record keeping, food safety plan manuals, employee training and program implementation, Terrafunga is committed to safe mushroom growing practices that minimize consumer risk.  We review, evaluate and revise our processes regularly as suggested by the Cornell University Grower’s Guide and follow guidelines from the developing Food Safety Modernization Act (FSMA).  Although the variety of mushrooms that we grow and harvest are not usually eaten raw thereby exempting our farm from these regulations, we prefer to self-audit and ensure that our practices follow those recommended by the FDA and USDA.

mushrooms & more

Protect your pets from poisonous mushrooms

With multiple news outlets reporting that several people have been poisoned by Death Cap mushrooms in recent weeks and the. Continue Reading >

Out of Darkness, Bright New Flavor

Wonderful NYT article from 2002 about Black Trumpets. Great recipes at the end! About Black trumpets courtesy of the New. Continue Reading >

Mushroom ragout over creamy polenta

Some say polenta is the precursor to bread, one of the earliest and simplest forms of food. Ancient grains such. Continue Reading >