Mushroom

Hammer Ridge Homestead

Owner: Anthony Klinkhammer

Address:
Moyie Springs, ID

Application Date: 2020-05-17

Applicant Details

Please briefly tell us why you are applying to be part of the Certified Naturally Grown program. *
As a grower and budding producer, I see the value of a higher standard. A relationship with what you are growing and what consumers are eating, from my perspective, should be based on that. A fellow local grower, CNG certified has highly recommended this certification as well. Maintaining the highest quality in all areas your certification demands is just good common sense!
Are you currently third party Certified for your produce operation by any other organization (Organic, Biodynamic, etc)? *
no
Have you held any certification/s in the past that you don't currently hold? *
no
Have you ever been denied certification? *
no
How did you hear about Certified Naturally Grown? *
Cloud 11 Farms. Next level operation to be sure!!!
How did you learn to grow mushrooms, and for how long have you been growing them for market? What has prepared you to farm successfully according to CNG standards? *

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.
No
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).
Internet sales

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)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
Oyster (Pleurotus)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
King stropharia, garden giant, wine cap (Stropharia)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
Reishi (Ganoderma)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
Enoki, velvet foot (Flammulina)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
Maitake, hen of the woods (Grifola)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
Butterscotch mushroom (Nameko)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
Lion's mane, pom-poms (Hericium)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
Chicken of the woods (Laetiporus)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
White button, portabella (Agaricus)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
Other (please specify)
Sterile, untreated and kiln dried oak and maple shavings and sawdust. Sourced locally from “waste” stream of a large cabinet factory. Also, organically grown bran and wood pellets. In addition, some “runs” will utilize, locally and sustainably deciduous logs. For log inoculation or chipping.
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? *
no
Do you use logs as a substrate? *
yes
Do you adhere to all state or local quarantines for forest products that there may be in your region? *
Yes
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. *
Sourcing all wood sustainably on property, under a managed forestry plan. A focus on overall forest health/habitat is a priority. All other wood products are sourced through a local arborist applying similiar management principles.
What do you use to seal logs after inoculation? *
Paraffin wax
If you use wax, how do you confirm that it does not contain ethylene-propylene co-polymer, synthetic colors, or perfumes? *
I do not use products contain ethylene-propylene co-polymer, synthetic colors, or perfumes. I confirm all ingredients on both the label and producers
Do you use wood chips, sawdust, sawdust blocks, or wood pellets? *
yes
Have you confirmed that these are not chemically treated, nor contain glue or other adhesives? *
yes
Do you use any of the following items as substrate: cardboard, paper, clothing, municipal compost, wood from rare trees harvested for mushroom production? *
no
Do you use manure as a substrate in your mushroom operation? *
no
Please describe all sterilization or pasteurization procedures and materials you use. (If none, please put N/A) *
Cold water and lime.
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. *
I redeploy spent substrate as mulch material in my orchard and gardens. Additionally, I do integrate much of it in composting.
How do you ensure that nutrients from used substrate do not leach into waterways? *
Distance to waterways primarily. Earthen swales constructed downhill of all composting substrate.

Containers, Racks, and Beds

Please describe the racks and beds used in production (if any). What are they made of? *
Beds made using hugelcoulture methods. Wood sourced sustainably from same property. Additional substrate added from verified sources. Container growing is done in food grade 5 gallon buckets. Some raised beds are contained by new/never used metal panels.
Please describe any containers used for sterilization, and/or pasteurization. What are they made of? *
Food grade 55 gallon plastic containers. Additionally, large water troughs, used solely for sterilization.
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". *
All food grade plastics.
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). *
New
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 *
no

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 *
no

Water

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.) *
Testing to be conducted through health department, independent lab
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.) *
I have not completed this requirement but will initiate it this week.
Do you use well water to mist or irrigate fruiting bodies? *
yes
Please note CNG mushroom standards require you test well water used to mist or irrigate fruiting bodies at least once per year for E. coli, and the results must be negative with no E. coli detected. Have you tested your well water for E. coli within the past year? What was the date of the most recent test? What were the results? Please keep lab results on file, and plan to have them available during your inspection. *
Have not tested but will begin process this week.
Do you use surface water to soak logs or to irrigate non-fruiting substrate? Surface water includes water from ponds, streams, and reservoirs. *
no
Do you ever use surface water to mist or irrigate fruiting bodies? *
no

Spawn

Do you purchase spawn or produce your own or some of each? (If purchased, please list the supplier.) *
Produce own as well as from suppliers. Fungi Perfecti and North Spore
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? *
yes

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.) *
Various pests. Maintaining a very diverse, healthy and clean approach to the surrounding cultivation areas. Use of fowl to control insect pressures. No standing water. Ever.
Describe your primary disease challenges AND methods of prevention and control. If you indicate a product, also specify how often it's used. *
I have no direct disease pressures for mushrooms. Some significant issues with Pear trees. Neem oil. Weekly for the foreseeable future to treat the pear trees.

Site Location and Buffers

Is your operation either partially or entirely INdoors? *
yes
Please describe neighboring land uses to the north, south, east and west of your INdoor operation. *
To the N,E,W , sustainably managed forestland. To the south a 30,000 orchard and gardens.
Do these uses pose a risk of drift or contamination? If so, please describe. *
No
How does your ventilation and air filtration system prevent possible contamination? *
The bulk of my growing has been outdoors. Indoor grow operation is in process. Only top tier best practices for air handling will be used. Currently still exploring options.
If you share space with other producers, please indicate whether they use synthetic chemicals, and if so, how do you protect your production area from potential contamination? *
No
Is your operation either partially or entirely OUTdoors? *
yes
Please describe neighboring land uses to the north, south, east and west of your OUTdoor operation. *
To the N,E,W , sustainably managed forestland. To the south a 30,000 orchard and gardens.
Do these uses pose a risk of drift or contamination? *
No
What is the distance between your outdoor production area and the nearest sources of possible contamination? *
1/8 mile
What other factors mediate the risk of contamination? (Prevailing wind patterns, windbreaks, method of spray, etc.) *
Biological controls. Cultural controls. Protocols for footwear, gloves, sanitation of anyone entering grow areas.
Has your outdoor production area been treated with prohibited substances within the past 36 months? If so, by what was it treated, and when? *
No

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.)
Whole operation is off grid. Substrate is largely waste stream locally or responsibly harvested. LED lighting. Minimal irrigation required using permaculture techniques. A whole system design minimizing needed inputs and plugging outputs of production into inputs of production. Minimize waste and strive to eliminate it to the highest degree possible
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.
Permaculture! System design by imitating natural, diverse and holistic principles to guide every decision, step and action.

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? *
no

Agreements

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.
Looking forward to this process. Mush Love!