Smallhold
Permanently Closed
Urban mushroom farms cultivating unique varieties with sustainable practices
Information
630 Flushing Ave, Brooklyn, NY 11206 Get directions
Urban mushroom farms cultivating unique varieties with sustainable practices
630 Flushing Ave, Brooklyn, NY 11206 Get directions
"I love how deceptively simple and inventive Smallhold’s shiitake Bloody Mary is: created by the certified B corporation and urban farm for their cookbook Mushroom in the Middle (and later published on the farm’s blog), the drink is propped up by a home-brewed shiitake vodka made simply by dropping dried shiitakes into a non-reactive vessel with a half liter of vodka. That’s it—an earthy, whimsical spirit that’s easy to make and yields enough to keep you supplied for your next few get-togethers." - Kat Thompson
"An urban-focused specialty mushroom company that operated large farms in Los Angeles, Austin, and New York and produced very large volumes of spent substrate (roughly 80–100 cubic yards per farm per week). The company employed staff specifically to find productive outlets for the material, but its recent bankruptcy removed a major, consolidated source of donated substrate for community programs — highlighting both the value of the material and the fragility of nascent secondary markets for a new agricultural byproduct." - Doug Bierend
"Based in Williamsburg since 2017, Smallhold is an urban mushroom farm/headquarters that, along with Mushroom Queens, supplies the majority of Overthrow's mushrooms." - Melissa McCart
"I noticed the Brooklyn organic mushroom farm Smallhold supplying key components across the program: the fried maitake that starred in Ortiz’s cemita-style torta and the oyster mushrooms that Woldy Reyes transforms into a spectacular chicharon—salty and sweet, crisp and juicy after being dipped in coconut milk, dredged in rice flour and potato starch, and fried." - Hannah Goldfield
"New York's first indoor mushroom farm, Smallhold not only supplies restaurants like Maison Yaki but also produced the cookbook Mushrooms in the Middle, with recipes from local chefs (including Woldy Reyes, Tara Thomas, and Christina Chaey) that range from a mushroom‑filled Bloody Mary to a salted‑caramel shiitake mousse — a beautiful and practical resource for anyone wanting to cook with more fungi." - Erika Adams