Burgeoning Farm

Cultivating A Better Earth

Cultivating a Better Earth

Burgeoning Farm focuses on perennial agriculture and wild foraged foods. By doing this we reduce the need for fossil fuels and land loss due to tillage.

Harvesting mushrooms, stewarding bees in sanctuary havens and fermenting perennial foods are the foundations upon which we strive to cultivate a better Earth.

FERMENTS

By utilizing local raw ingredients and natural fermentation processes, this living food is created to be devoured. The flavors and textures of all ferments will change as the culture continues to grow.

Raw Honey

Honey is a natural product that contains living enzymes. All pure honey is dependent on the flowers in the bee’s range and changes flavor from season to season and year to year.

Dried Mushrooms

Our mushrooms are wild harvested from the majestic forests of Floyd County, Virginia or cultivated using woodchips and logs provided by local tree removal companies.

Ferments

We locally cultivate as many ingredients for our ferments as we can. Using natural and sustainable practices including wild harvesting, permaculture and biodynamics, we strive to minimize our energy footprint on the Earth while promoting an Earth-supporting culture.

By utilizing local raw ingredients and natural fermentation processes, this living food is created to be devoured. The flavors and textures of all ferments will change as the culture continues to grow.

Enjoy alone, on crackers, or in salads and sandwiches while helping us cultivate a better Earth.

Dilly Sun Roots or Ginger Sun Roots

Jerusalem artichokes
(Helianthus tuberosa)
The Sun Root, also known as , sun chokes, earth apples, and topinambour, is a member of the sunflower family native to the eastern U.S. Sliced fresh it has a juicy, crisp texture like a water chestnut with a light nutty flavor. It is a perennial crop that can be harvested for many years after planting, reducing the need for fossil fuels to plow the land, plant and weed every year, helping to reduce our impact on Mother Earth.

RampChi

Ramps
(Allium tricoccum)
Ramps, also known as wild leeks, are another perennial woodland plant native to the Eastern United States. Members of the Lily Family, they thrive in the shade of our majestic forests. Focus on leaf harvest allows the perennial bulbs opportunity for regrowth in years to come. Appropriately gathered from suitable habitats, Ramp culture requires no tillage, weeding or irrigation, thereby reducing our footprint on Gaia.

Raw Honey

Honey is a natural product that contains living enzymes. It takes about 2 million visits to flowers to create the honey in one 16 oz jar. All pure honey is dependent on the flowers in the bee’s range and changes flavor from season to season and year to year.

Dried Mushrooms

Our mushrooms are wild harvested from the majestic forests of Floyd County, Virginia or cultivated using woodchips and logs provided by local tree removal companies.

Chanterelles, Maitaike, and Oyster mushrooms grow in abundance in the temperate rain forests of Virginia’s Appalachia. Wild harvesting allows us to reduce our footprint on the Earth while producing a better flavor and life force than cultivated mushrooms.

Delicious Wine Caps and Shiitake mushrooms are easily cultivated in our region. Using the waste products from tree removal companies means that we have no need to cut or harvest trees that would otherwise live long, Earth-friendly lives.

We dry the mushrooms using a simple dehydrator, leaving them firm, tasty and ready to use. Rehydrating dried mushrooms is easy – simply soak in warm water to rehydrate and cook or toss into soups, stews, sautés or casseroles.

Chanterelles
Chanterelle cibarius, C. lateritius
Chanterelle mushrooms are considered a delicacy around the world and is known for its delicate taste and hearty texture. Here in Floyd County, we are fortunate to have an abundance of them.

Maitaike
Grifola frondosa
These extraordinary mushrooms are a meaty and earthy flavored treat. They are wild harvested with an thought for sustainable forestry. Wild harvesting allows no need for fossil fuels as well as better flavor and life force than cultivated mushrooms.

Oysters
Pleurotus ostreatus
Oyster mushrooms offer a meaty yet delicate vegan flavor of fresh seafood. They are rich in protein (up to 30 percent by dry weight), plentiful in B vitamins, have no cholesterol, and have significant levels of the cholesterol-lowering molecule lovastatin — up to 2.8 percent by dry weight.

Shiitake
Lentinula edodes
These are a delicious, meaty, log-grown mushroom. Native to the forests of southeast Asia, Shiitake are known to have been cultivated since the early 11th century for their hearty flavors and nutritional value. We work with local tree removal companies to utilize trees already being cut instead of cutting trees just to grow the mushrooms.

Wine caps
Stropharia rugosoannulata
These mushrooms are gourmet mushrooms grown on woodchips. We take a local waste product (wood chips) from tree removal companies and use them as mulch around trees, shrubs and other perennials. By growing mushrooms on the woodchips, we are utilizing permaculture techniques to reduce our impact on the Earth and create wonderful food. They have a mild nutty flavor.

Latest From Our Blog

The Word From Around The Beehive

Burgeoning Farm Featured on WVTF NPR!

Reap What you Sow; Seed Money for Niche Agricultural Entrepreneurs in Floyd County On August 17th,  RADIO IQ broad-casted an interview Adam gave. You can listen to this piece on the Radio IQ website. 

Drop Us A Line

1 + 12 =

Contact

Phone

(540) 216-1357 

Address

607 Ridge Road, NE
Pilot, VA