Do you know the mushroom man? If you happen to be a devout epicurean, you should. Fans of News12's "East End" and of Food Network's "Barefoot Contessa" have already been introduced. For the rest of you, it’s time to meet David Falkowski, known to eastern Long Island farmers and restauranteurs as the mushroom man.
Do not let his playful dreadlocks and youthful visage fool you. Bridgehampton farmer David Falkowski takes his mushrooms very seriously. Falkowski is no stranger to farming, growing up on the farmland that has been in his family for more than 150 years. Farming was not a passion during his formative years, and his college studies were not geared toward agriculture. However, the time came when he could not deny the vocation that was in his genes, nor could he ignore the inspiration of international mushroom expert, Paul Stamets, under whom Falkowski studied at a permaculture conference in 2003 and received his mushroom cultivation certification. This prompted him to set up a spore laboratory and greenhouse on his home property, apply what he had learned into practice and experiment with growing mushrooms. Success was swift, as the first batches produced exquisite specimens that were quickly depleted by local restaurant kitchen orders. Mycology and the principles of eco-friendly farming came together and became Falkowski's passion, and his business, Open Minded Organics, was born.
In its earlier days, Falkowski's greenhouse yielded 50 pounds of mushrooms a week. The young entrepreneur began knocking on restaurant doors to peddle his wares, and chefs were instantly impressed. Falkowski picks and vends the mushrooms on the same day, enabling chefs to infuse maximum freshness and peak appearance into their dishes. A decade later, Open Minded Organics now produces 300 pounds of the flavorful fungi weekly. Falkowski cultivates blue oyster mushrooms regularly, and grows white oyster, yellow oyster and shiitake mushrooms as well.
The farm has expanded to include chickens and vegetables. A proponent of organic agriculture, the mushroom cultivation process produces humus, an organically rich soil that has contributed to the success of the farm's bountiful produce crops. Despite the growing respect that Falkowski has earned as a grower of various edibles, throughout the farming community, he will always be affectionately known as the mushroom man.
You can find Falkowski at various east end seasonal farmers markets, including Sag Harbor, Bridgehampton, East Hampton and Southampton. His mushrooms, eggs and produce can also be procured from his farm stand in Bridgehampton, and his mushrooms can also be savored at local restaurants across the east end.
The Open Minded Organics farm stand is located at 720 Butter Lane in Bridgehampton.
Do not let his playful dreadlocks and youthful visage fool you. Bridgehampton farmer David Falkowski takes his mushrooms very seriously. Falkowski is no stranger to farming, growing up on the farmland that has been in his family for more than 150 years. Farming was not a passion during his formative years, and his college studies were not geared toward agriculture. However, the time came when he could not deny the vocation that was in his genes, nor could he ignore the inspiration of international mushroom expert, Paul Stamets, under whom Falkowski studied at a permaculture conference in 2003 and received his mushroom cultivation certification. This prompted him to set up a spore laboratory and greenhouse on his home property, apply what he had learned into practice and experiment with growing mushrooms. Success was swift, as the first batches produced exquisite specimens that were quickly depleted by local restaurant kitchen orders. Mycology and the principles of eco-friendly farming came together and became Falkowski's passion, and his business, Open Minded Organics, was born.
In its earlier days, Falkowski's greenhouse yielded 50 pounds of mushrooms a week. The young entrepreneur began knocking on restaurant doors to peddle his wares, and chefs were instantly impressed. Falkowski picks and vends the mushrooms on the same day, enabling chefs to infuse maximum freshness and peak appearance into their dishes. A decade later, Open Minded Organics now produces 300 pounds of the flavorful fungi weekly. Falkowski cultivates blue oyster mushrooms regularly, and grows white oyster, yellow oyster and shiitake mushrooms as well.
The farm has expanded to include chickens and vegetables. A proponent of organic agriculture, the mushroom cultivation process produces humus, an organically rich soil that has contributed to the success of the farm's bountiful produce crops. Despite the growing respect that Falkowski has earned as a grower of various edibles, throughout the farming community, he will always be affectionately known as the mushroom man.
You can find Falkowski at various east end seasonal farmers markets, including Sag Harbor, Bridgehampton, East Hampton and Southampton. His mushrooms, eggs and produce can also be procured from his farm stand in Bridgehampton, and his mushrooms can also be savored at local restaurants across the east end.
The Open Minded Organics farm stand is located at 720 Butter Lane in Bridgehampton.