Mushroom Application

Tiny House Farm Augusta NY

Owner: Ronald Delaney

Augusta, NY

daytime phone: (315) 264-8969
evening phone: (315) 264-8969
Web site:

Application Date: 2016-06-01

Applicant Details

Please briefly tell us why you are applying to be part of the Certified Naturally Grown program. *
Would like to be held to a verified / higher standard.
Are you currently third party Certified for your produce operation by any other organization (Organic, Biodynamic, etc)? *
Have you held any certification/s in the past that you don't currently hold? *
Have you ever been denied certification? *
How did you hear about Certified Naturally Grown? *
Steve Gabriel - Farming the Woods

General Information

Check all types of mushrooms you intend to certify. Please include any types you intend to grow or harvest in the coming 24 months. *

Other types you'll be growing, not listed above:
Are there any mushroom types you grow or harvest for which you are NOT seeking certification? Please list all such types, and explain why you are not seeking to certify them.
Please check all markets you grow for (this will be displayed on your farm profile to help potential buyers find you). *

Please specify what other markets (if any).

Substrate, Supplements, and Other Materials

For each type of mushroom you produce, tell us about your substrate. (Put "N/A" or leave blank for any type you don't produce). Please indicate in the appropriate box below: 1) what you use for substrates and supplements (if any) and 2) the sources of these materials. Include names of products and distributors where appropriate. If any substrate is obtained from a non-commercial source, please describe that source.
Shiitake (Lentinula)
Shiitake, grown on sugar maple using Organic Field and Forest products and spawn. Bolts come from family friend located less than 50 miles from farming operation.
Oyster (Pleurotus)
Aspen (Poplar), Cottonwood, Willow, other “soft” hardwoods Preferred – Aspen, available
King stropharia, garden giant, wine cap (Stropharia)
Grown in a bed of hardwood woodchips from a neighbors tree being removed. Secured chips from cutting service hours after chipping. Organic Field and Forest products and spawn.
Reishi (Ganoderma)
Enoki, velvet foot (Flammulina)
Maitake, hen of the woods (Grifola)
Butterscotch mushroom (Nameko)
Lion's mane, pom-poms (Hericium)
Beech (by far the best), Oak, Sugar Maple Preferred – Beech, available
Chicken of the woods (Laetiporus)
White button, portabella (Agaricus)
Other (please specify)
Did you remember to indicate, for each of the substrates and supplements noted above, the sources of these materials? You may use this space to say anything else about the substrates you're using or may want to use in the future.
Do your substrates include corn, soy, cotton seed hulls, or other byproducts of crops that are grown commercially in GMO form? *
Do you use logs as a substrate? *
Do you adhere to all state or local quarantines for forest products that there may be in your region? *
yes, 50 mile limit
Please describe any steps you take to ensure that the logs you use are harvested according to a forest management plan that will maintain or help improve the overall health of the forest. *
Bolts cut by a family friend, on his personal property. Young trees selectively cut to open remainder of sugar bush.
What do you use to seal logs after inoculation? *
cheese wax
If you use wax, how do you confirm that it does not contain ethylene-propylene co-polymer, synthetic colors, or perfumes? *
yes, Field and Forest
Do you use wood chips, sawdust, sawdust blocks, or wood pellets? *
Have you confirmed that these are not chemically treated, nor contain glue or other adhesives? *
Do you use any of the following items as substrate: cardboard, paper, clothing, municipal compost, wood from rare trees harvested for mushroom production? *
Do you use manure as a substrate in your mushroom operation? *
Please describe all sterilization or pasteurization procedures and materials you use. (If none, please put N/A) *
How do you dispose of or re-purpose used substrate? Please indicate current practices as well as any plans you have for how the used substrate may be put to further productive use. *
We do not have any spent bolts yet. We plan on returning these back to the land by using them around garden borders or as markers for our forest naturals such as ginseng, ramps, black cohosh and fairy wand.
How do you ensure that nutrients from used substrate do not leach into waterways? *

Containers, Racks, and Beds

Please describe the racks and beds used in production (if any). What are they made of? *
Crib stacks on recycled plastic pallets. Later moved to A-Frame stacks as they mature, show signs of pinning. All wood is non-treated.
Please describe any containers used for sterilization, and/or pasteurization. What are they made of? *
Please describe any containers used for production. What are they made of? If you don't use containers for production (as for log-based production) you may answer "n/a". *
Were the containers purchased new or repurposed? If re-purposed, please describe how the containers had been used previously, and how you confirmed this with the supplier(s). *
In your operation, do any of the following materials come into direct contact with any substrate or fruiting bodies?Plastics that contain BPA, polystyrene, treated wood, railroad ties, containers that previously held toxic materials, re-purposed containers that had an unknown prior use *

Wild Harvest

CNG Mushroom certification covers cultivated mushrooms, not wild-crafted mushrooms. However, we include this section on the application for two reasons: #1 It is important to us that those who participate in our programs are mindful of the sustainability of the non-certified portions of their operations. #2 We want to give our members the opportunity to be transparent about their wild-crafting practices, and to minimize confusion about which mushrooms are certified.
Are any of the mushrooms you sell wild harvested (or "wildcrafted")? Yes/No *


What water contamination experts have you consulted to identify which contaminants are typically found in area water, and determine the tests that should be conducted? Relevant experts may include local or state health department officials, Natural Resource Conservation Service agents, state environmental protection or pollution control agencies, local well drilling and water testing companies. (If you haven't yet done this, please indicate who you will approach, and by when you expect to have completed this program requirement.) *
Source of water is spring based. Tested by accredited lab (Certified Environmental Services) two times to date. Levels show a e-coli level of 4 and 5. I have consulted Oneida County NY Soil and Conservation Water District who then led me to NYS Department of Environmental Conservation. Sconondoa Creek has been heavily studied - Heavy metals are not an issue in my locale.
Have you tested your water at the point of use for heavy metals or other contaminants that were identified by local water quality experts? When? What were the results? (If you haven't yet done this, please indicate by when you expect to have completed this program requirement.) *
Have studies and inspection reports from New York State Department of Environmental Conservation (NYSDEC)showing water quality within property, and entire stream system not effected by pollution / heavy metals.
Do you use well water to mist or irrigate fruiting bodies? *
Do you use surface water to soak logs or to irrigate non-fruiting substrate? Surface water includes water from ponds, streams, and reservoirs. *
Please note CNG mushroom standards require you to test surface water used to soak logs or irrigate non-fruiting substrate at least twice per year for E. coli, including at the beginning of the season and in the middle of the season, and E. coli levels must fall below 235 cfu/100ml. How often do you test for E. coli? What was the date of the most recent test? What were the results? If you haven't tested recently, by when can you have your surface water tested? *
To date, two times. Last date 4/7/16. E. coli levels of 5. Will have test within the next month.
Will you agree to test according to the required schedule if you are a part of the Certified Naturally Grown program? *
Do you ever use surface water to mist or irrigate fruiting bodies? *


Do you purchase spawn or produce your own or some of each? (If purchased, please list the supplier.) *
All spawn purchased from Field and Forest products. Certified organic.
CNG mushroom standards prohibit for spawn production the use of adhesives, byproducts of GMO crops, or other materials prohibited for use as substrate. Are you confident none of these materials were used as a growing media for the spawn? *

Pest & Disease Management

Describe your primary insect pest challenges AND methods of prevention and control. (Do not answer "none". You MUST indicate actual pest challenges or LIKELY challenges, and you must ALSO indicate how you manage or how you would manage them. If you indicate a product, also specify how often it's used.) *
Slugs. Hand picking, diatomaceous earth and Sluggo. Used only when activity / damage becomes commonplace. Been a good year so far.
Describe your primary disease challenges AND methods of prevention and control. If you indicate a product, also specify how often it's used. *
No disease

Site Location and Buffers

Is your operation either partially or entirely INdoors? *
Is your operation either partially or entirely OUTdoors? *
Please describe neighboring land uses to the north, south, east and west of your OUTdoor operation. *
Forest grown operation on 10.5 acres. Surrounded by local farming operations. Standoff to my laying yard is near perfect.
Do these uses pose a risk of drift or contamination? *
Distance from fields well beyond any drift. Coupled all sorts of trees and natural vegetation.
What is the distance between your outdoor production area and the nearest sources of possible contamination? *
Easily 300 - 400 yards with tree stands and dense vegetation.
What other factors mediate the risk of contamination? (Prevailing wind patterns, windbreaks, method of spray, etc.) *
Windbreaks and distance.
Has your outdoor production area been treated with prohibited substances within the past 36 months? If so, by what was it treated, and when? *

Sustainability Initiatives

What measures have you taken to conserve energy, improve energy efficiency, and/or use energy from renewable sources? (This could include system design, siting, insulation, lighting choices, and more.)
Power from efficient Honda generator only used for power grinder/drill and hot plate. All other operations take place outdoors in a large tent.
Please use this space to highlight any other measures you take to reduce the environmental impact of your operation or to make it more sustainable in other ways.
Tree cutting limited to dead trees only. Trash and debris removed from property. Trees have been replanted in mass to replace damaged trees by previous owner. Open field being utilized first time in 10 years. Started with three successions of cover crops used as green manure. Pawpaws and elderberries just planted to start an orchard. Started ginseng, ramps, black cohosh, fairy wand, jack in the pulpit in forest.

Inspections & Networks

A core requirement of CNG certification is the on-site peer-review. Getting this completed is facilitated if you're a part of a network of mushroom producers who might serve as your inspector.
Are you a part of a network (informal or formal) of mushroom producers in your geographic area? *
Please tell us about your network. Does it have a name? Roughly how many members, and what geographic area does it cover? *
The Temperate Forest Mushroom Growers Network of North America (formerly Northeast Forest Mushroom Growers Network) Mushroom Growers


I will not label, or in any way lead consumers to believe that a farm product not raised in accord with CNG standards is Certified Naturally Grown *
I understand that I have to complete at least one Inspection of another CNG mushroom producer in my area each year, if there is one within a one hour drive. *
I understand that the inspection I conduct will NOT be of the same producer that inspected me. *
I have reviewed the Certified Naturally Grown mushroom certification standards, I understand them, and I will abide by them. If I have any questions I may contact CNG for clarification. *
You may use this space to tell us anything else you think we should know about your operation.
We are now in our second year of production and we now have over 550 Shiitake bolts, along with eight beds of Red Wine Cap mushrooms. Goal is to have / maintain over 1000 bolts. We consider ourselves a family owned forest farm.