Forest Harvest is the work of Leo Mondragon, a farmer and forager based in Petersham, Massachusetts, surrounded by conservation land that includes the Harvard Forest and the Swift River Reservation. Leo grows several varieties of shiitake mushrooms in the traditional Japanese manner under a hemlock and pine canopy, inoculating locally harvested oak logs with mycelium strains each winter and leaving the rest to nature and the artesian waters of the Quabbin watershed. He calls the craft endlessly interesting and says the excitement of walking into the woods and finding a burst of fruiting shiitake never fades.

Beyond cultivation, Leo is an accomplished wild forager, sustainably harvesting mushrooms and other wild edibles across New England, the Ohio Valley, and as far as Quebec and New Brunswick. His customers include some of the finest restaurants in New York and Boston, among them Blue Hill at Stone Barns, where his collaboration with chef Dan Barber has spanned over fifteen years. Forest Harvest has been featured in Edible Boston, Foodies of New England, and Worcester Living, where Leo's mushrooms were described simply as the food of the woods.

Mushrooms

• Log-Grown Shiitake (12 strains: Japanese, Chinese, Siberian)
• Wild Chanterelles
• Chicken of the Woods
• Yellow Footed Chanterelles
• Other Wild Mushrooms (seasonal)

Wild Edibles

• Seasonal Foraged Wild Edibles