Grown in the dark.
Packed in purple.

Three generations.
One farm.

Bill Darm started it in 1985. His son Bob bought it a few years later and runs it today with Leo Perez and his grown kids.

We make our own compost on site. It's loud, it's warm, and it smells like a real farm. Then the compost goes into darkened barns where the mushrooms do their thing for a couple of weeks.

Two varieties we're known for: crimini and portabella. Plus whole and sliced whites when the beds call for them.