Three Cap Farms
Share
Three Cap Farms is a small, local cultivator of gourmet, boutique mushrooms. For details, check out https://linktr.ee/threecapfarms
We are currently selling fresh and dried goods at various local farmers markets and grocers.
Here at 3CF, we like to grow stuff, even if only a portion of what we grow ends up at the markets. So even while we may complain about rain during any given weekend market, it's still good for a lot. It's always a good thing to be reminded of this fact. Better, of course, if the rain comes during a weekday! 👍😉👍
Hope you're enjoying this lovely, rainy Tuesday! 👍🍄🌶🍅🍆🍈👍
05/31/2026
Did you know that in this picture are two of the same types of mushrooms? They're both examples of the pioppino mushroom. What's more, they're actually genetically identical. So why the variance in shape and size?
To be completely honest, we at 3CF aren't entirely sure. It's most likely due to variables that can be cataloged in the "nature and nurture" categories. Nature - the genetic profiles of this mushroom play a role in when and how it grows. Nurture - the conditions of the environment the mushroom is subjected to can influence how they grow. It's currently impossible to say just what variables influence the growth and in what way, but one thing is abundantly clear: there are factors in play that can influence how our mushrooms grow, and these variables can create wonderful visual and culinary opportunities.
It's perhaps important to note that this isn't a situation unique to fungi. The same can be said of all life on this planet, and that definitely includes the food we eat. Perhaps we're so used to produce uniformity in the modern food system that we've just forgotten this simple fact. Still, when we're made aware, we become just a bit closer to how our food system naturally works. The results - a better appreciation of what we eat and the plethora of variance out there.
So have fun learning about your local food systems please enjoy the culinary benefits!
And as always:
See you at the markets 👍🍄✌️
All the good things!
So please excuse the studdering. It was already 85 degrees when the boss man got out to work and ripping walls down is hard work! Still, proof posit that slow composting spent substrate works wonders!
The Loudoun Spring Farm Tour is soon here! Provided by check out their page for more details or search Loudoun Spring Farm Tour 2026.
What to expect at the Farm this Weekend:
🍄 tours running non stop
🍄 6 varieties of fresh mushrooms (while supplies last)
🍄 2 free sample options using our mushrooms (again, while supplies last)
🍄 dried and powdered products
🍄 2 varieties of DIY 3CF Mushroom Grow Kits (Lion's Mane and Pink Oyster)
🍄 Mushroom related arts and Crafts provided by
🍄 will be in attendance talking about their farm as well as providing free honey samples and selling their goods
Hit us up if you've any questions about anything.
All this and more, at the tour. 👍🍄✌️
Always trying something new. Even if these little experiments don't pan out, it's always fun to see what happens! 👍🍄✌️
05/05/2026
Remember when we talk about mushrooms for breakfast? Presenting!
Sauteed tarragon oyster mushroom with poached egg, covered in hollendase sauce, served on an open face English muffin. Home fries on the side!
decided to go crazy this morning, putting together this delicious gem. Don't let her self effacement fool you - this dish is utterly superb, more than a bit filling, and definitely an excellent example of what quality ingredients (and culinary skill) can accomplish.
Love you and thank you for the delicious meal! ❤️🍄👍
05/04/2026
Recently the Bossman traded out the old, unreliable Subaru for a gas puzzler. Not the greatest time to make the shift, but there were good reasons for it. Case in point: hardwood sawdust is the primary dry ingredient for all substrate that we produce on the farm. It's heavy, not easy to transport, and the price has doubled in the last 4 years. So! The new truck helps us to get more hardword sawdust the farm at any given time, and for better, bulk pricing. This isn't necessarily a game changer, but it's a step in the right direction.
All in all, it's very nice to see a large stack all neatly piled up sawdust bags in the barn... 👍🍄✌️
So to recap:
Anytime you're working with wild grown mushroom fruiting bodies in cloning, you run into high risk of contamination. This is due to the simple fact that bringing in wild mushrooms means you also bring their ecosystem along for the ride. As such, your chances of contamination are much higher. Add the fact that getting sterile flesh from morel fruiting bodies is a massive hassle, it's little wonder that not all of our morel agar plates didn't die outright. So!
We still have one agar plate from the original 10 created. To supplement this, we decided to purchase Morchella americana liquid cultures to supplement the dwindling experimental batch already on hand. This culture is (hopefully) the same genius species of morel we harvested locally. We'll create a large batch of agar plates with the sterile cultures purchased and see how that goes.
As always, we'll keep you posted of any interesting outcome. 👍🍄
So to recap:
🍄 Shiitake gone, tarragon already here for the summer
🍄 Italian Oyster soon gone, Pink Oyster here as soon as next week and staying into the summer
🍄 Chestnut mushroom gone in the next 5-6 weeks, Pioppino expected soon thereafter and staying throughout the summer
🍄 Lion's Mane to stay for the year
Lots of changes but that just means more yummy mushrooms to try out!
See you at the markets 👍🍄✌️
Click here to claim your Sponsored Listing.
Contact the business
Website
Address
Leesburg, VA
20175