Our Story

Welcome to Finch Family Farm, where our passion for mushrooms and microgreens intersects with our love for culture, nature, and sustainable farming. Established in 2024 in the scenic Pacific Northwest, our family-owned farm is dedicated to cultivating a diverse array of mushrooms, including Blue Oysters, Pink Oysters, Lions Mane, Chestnuts, King Trumpets, Wine Caps, and more. In addition to mushrooms, we also offer fresh, vibrant microgreens directly to restaurants, providing chefs with the highest quality, nutrient-packed greens for their menus.

At Finch Family Farm, we honor the deep-rooted symbiotic relationship between mushrooms, microgreens, and the environment. Mushrooms have been celebrated across cultures for centuries, not only for their distinctive flavors but also for their health benefits. Here’s how mushrooms have shaped culinary traditions and cultural practices worldwide:

Asian Cultures: In countries like China and Japan, mushrooms such as Shiitake and Maitake have been integral to traditional medicine and cuisine for over a thousand years. They are used in soups, stir-fries, and teas, valued for their umami flavor and immune-boosting properties.
European Traditions: European cuisine, from Italian porcini to French morels, highlights mushrooms in a variety of dishes. In France, mushrooms are featured in sauces and pâtés, while in Italy, they are a key ingredient in risottos and pasta.
Native American Practices: Indigenous peoples in North America have utilized local mushrooms for their nutritional value and medicinal properties. For instance, the Chaga mushroom, found in colder climates, is prized for its antioxidant properties and use in traditional remedies.
Modern Culinary Arts: Today, mushrooms continue to inspire chefs around the globe, from gourmet restaurants to home kitchens. Their versatility and rich flavors make them a favorite in vegetarian and vegan dishes, providing depth and umami without meat.

Our commitment to these traditions is reflected in our farming practices. We use locally sourced organic materials to cultivate our mushrooms and microgreens, ensuring that we support both the ecosystem and sustainable agriculture. By cultivating microgreens such as arugula, radish, pea shoots, and sunflower, we provide restaurants with fresh, flavorful ingredients to enhance their dishes while promoting healthy eating. Microgreens are packed with nutrients, including vitamins A, C, and K, antioxidants, and essential minerals, making them an excellent choice for health-conscious diners.

As the sole operator of Finch Family Farm, I blend my passion for outdoor adventures with my commitment to mushroom cultivation and microgreen production, driven by a desire to learn, grow, and connect with others.

Join us in celebrating the unique role of mushrooms and microgreens in our lives and cultures, and discover how they can enrich your kitchen, your restaurant, and your well-being.

- Baxter Finch