Summer Creek Farm, a USDA Certified Organic farm, located in Thurmont, announces the creation of a new business division: Monocacy Valley Mushrooms. Summer Creek has built a 200-square-foot environmentally controlled growing lab, and added Mycologist Anita Phillips with over twenty years’ experience in Mycology, to produce high quality Oyster Mushrooms for the mid-Atlantic region.

Using organic substrates grown by Summer Creek Farm, mushroom production has begun in small batch quantities, with the projection of 500 pounds of mushrooms a month by February 2017. Adhering to the traditional high-quality standards set by Summer Creek’s Organic Vegetable production, the Oyster Mushrooms will be sold fresh to many local high-end restaurants, as well as featured at the Common Market Co-Op and West Frederick Farmer’s Market.

Oyster Mushrooms (Pleurotus ostreatus) are not only delicious, but incredibly nutritious. They’re low in sodium and very low in saturated fat and cholesterol. They are also an excellent source of protein, up to thirty percent by dry weight! In addition, they provide a significant percentage of the RDA of thiamin, vitamin B6, folate, iron, magnesium, zinc, and manganese, and are a great source of dietary fiber, riboflavin, niacin, pantothenic acid, phosphorus, potassium, and copper. Studies have shown that Vitamin D reduces inflammation in the body and retards the onset of diabetes, while the statins and lovastatins provided by the mushroom work to lower cholesterol.

Oyster mushrooms typically grow in subtropical regions and have a delicate, mild flavor when cooked. The combination of delightful flavor and exceptional nutrition make Oyster Mushrooms a valuable part of a healthy diet.

Summer Creek Farm is known for its high quality produce and organic soil-free greenhouse mixes. Celebrating its twenty-fifth year of operation, Summer Creek Farm has set the standard for many organic growers in the region.

For more information, visit or or

Share →