The husband-and-wife team quickly turned misfortune intoTrammell Treasures Mushroom Farm .
Less than a year ago they started intentionally growing mushrooms in a pop-up greenhouse set up in the apartment’s master bedroom. By fall they were so successful they moved their operation to a 20-acre farm outside Chilhowee, Mo.
Over the summer, while selling at the Overland Park Farmers Market, the Trammells met Renee Kelly, chef/owner of Renee Kelly’s Harvest in Shawnee. Every Wednesday throughout the winter, the Trammells have been dropping off staggeringly beautiful specimens of delectable fungi: elegant white elm, grey dove and poho oysters, as well as full-bodied shiitakes with meaty caps, for Kelly to weave through her farm-to-table-inspired menus.
Lest you think all mushrooms taste like bland button mushrooms commonly sold in supermarkets, Nora says try again: “The pink oysters (sadly not available until spring) taste like shrimp.”