Pine mushroom grow wild in many parts of Canada. T. magnivelare is found mainly in Eastern Canada and T. murrillianum is found mainly on the West Coast. They grow under coniferous trees in late summer and autumn. The caps are white to tan, initially round with curved edges, and then flat as they grow. Caps vary in size from 5-10 cm or more in diameter. Pine mushrooms have white holes and a bright membranous veil. The stems have remarkable rings and are long, thick and slightly slender.

Inside the fog-growing room, meat hooks hang from what look like piercing bags, covered with pink oyster mushrooms.

"We are building an artificial tree for these mushrooms to grow on," said Rachel Gruger, head of the Gruger Family Fungi and her husband, Carleton Gruger.

Nisku's work

Is the only indoor perennial mushroom farm in Canada. It works especially well with tree-loving mushrooms, so you won't see any grocery store portobello or button mushrooms growing here.

“These have a pungent smell like bacon. And they are starting to show off their gills, so that they can be harvested right now and put in a cell, ”said Rachel Gruger.

In just three years, the Grugers went from growing their first mushrooms in a converted container to producing about 12,000 pounds of mushrooms a month in their Nisku area.

• "What we could do on a day on our farm now was to take the whole season at that time," said Gruger.
• The beginning came from the desire to produce food and a new beginning.
• Bev Gruger, Carleton's mother, has been involved since Carleton and Rachel founded the idea.

“They were both living in the city, doing their best jobs, and they were not happy. They did not want to live that life - they wanted to farm. So they came up with a plan and asked them to come home, ”said Bev Gruger, who lives in Thorsby.

“We knew it was important to have food grown locally and nearby. We were mushroom online to grow vegetables, and we even tested a small worm farm, ”said Rachel Gruger.

Then they came across mushrooms, realizing that they could produce a natural source of protein that would appeal to vegetarians, vegetarians, and consumers who wanted locally grown food.

And they soon realized that there was a great need.

"When they started small, they realized that there really was a market but we had to raise the bar," said Bev Gruger.

They started marketing their mushrooms in local restaurants.

"As soon as the restaurants received a small sample box from us, they said, 'This is great - can we get 10 boxes a week?' That's when we realized we needed to expand," said Rachel Gruger.

• Now, the farm grows 10 varieties of mushrooms. Some will eat and some will be treatments designed to treat.
• Gruger could break down the nutritional benefits of all kinds of mushrooms here, but the whole family had to learn as the surgery progressed.

“We call this the research center because no one has ever done this - there is no mushroom online. What works in this room in this mushroom may not work in this room. "People don't realize that there is a lot of science going on after the incident," said Bev Gruger.