Full Podcast: https://lovethenorth.ca/article/260927-farm-to-table-in-northern Brianna from Radical Gardens in Timmins explains how their farm-to-table operation grows up to 200 pounds of mushrooms per week — including varieties such as oyster, king oyster, shiitake, enoki, and lion’s mane. Those mushrooms are not just sold fresh. They are used throughout the restaurant to build flavour into a variety of dishes, including ramen, seasonings, and other menu items. A portion of the harvest is also dehydrated and ground into powder, allowing Radical Gardens to preserve that deep, earthy mushroom flavour and continue using it long after the fresh growing season has passed. It’s a great example of what true farm-to-table can look like in Northern Ontario — growing locally, using as much of the harvest as possible, preserving food for later, and building the menu around what the farm can produce. From the grow room to the kitchen, those 200 pounds of mushrooms become part of the entire food experience. #RadicalGardens #FarmToTable #Mushrooms #Timmins #NorthernOntario #LocalFood #EatLocal #FoodProduction #NorthernAgriculture #LoveTheNorth