The Maitake Mushroom

A large produce company, Basciani Foods has been family owned for five generations. It is primarily known for its mushroom products, which it grows from its headquarters in the unofficial mushroom capital of the world, Avondale, Pennsylvania. One of the mushroom variates sold by Basciani Foods is the maitake.

A clustered mushroom, the maitake has fan-like fronds that resemble a feathery hen tail. Its feathery appearance has earned it the nickname “hen of the woods.”

The delicate texture of the maitake is paired with a savory, earthy, slightly spicy flavor. This mushroom is particularly high in protein polysaccharides and vitamin D, both of which have a beneficial effect on the immune system. The maitake can also prove helpful in diabetes management and improve the health of bones and the circulatory system.

Ancient samurai warriors considered the maitake sacred. Convinced that eating maitakes made them unbeatable in battle, samurai would legendarily trade the mushrooms for their weight in silver.

Mushrooms Are Most Sustainable Foods

Founded in 1925, Basciani Foods is a leading producer and distributor of mushrooms in the United States. Headquartered in Avondale, Pennsylvania, Basciani Foods is a family-run business. Five generations have been involved in growing, packing, and shipping mushrooms.

According to the American Mushroom Institute, mushroom is one of the most sustainable foods on the planet. From planting to harvesting, mushrooms use fewer resources and cause fewer carbon dioxide emissions than many other foods.

Farmers use upcycled materials from other agricultural divisions to plant mushrooms, such as chicken litter, cow manure, almond husks, cotton hulls, and corn cobs. Once grown, mushrooms consume little water. One pound of mushrooms, for instance, uses less than two gallons of water, far less than many fruits and vegetables that use tens of gallons.

Mushroom farming requires less land because they are often grown vertically stacked indoors. One foot of land can produce 7.1 pounds of mushrooms per year, with every pound emitting only 0.7 pounds of carbon dioxide. 

Cremini - Mild Flavorful Mushroom Ideal

Basciani Foods is an Avondale, Pennsylvania producer and distributor of fresh produce that ranges from quality mushrooms to berries. Among Basciani Foods’ core mushroom offerings are those of the cremini variety. Many consumers do not realize that this staple fungi, technically known as Agaricus bisporus, is the same as that which yields white button and portobello mushrooms.

The difference is that the white button mushroom is picked when young. It has a softer texture and white color when cultivated, and a browner color in the wild. The portobello, by contrast, has been allowed to grow into a mature specimen that features a large meaty cap that home chefs prize for its complex flavor.

Situated in the middle, the cremini is moderately mature and has a flavor similar to its white button sibling. In some grocery stores, it may be marketed as a “baby portobello,” to make clear that it is of the same species. The cremini mushroom is ideal for those who create soups and stews, and want a substantial fungi that adds flavor while holding up well to hot liquid, maintaining its texture and consistency.

Homegrown Fruits Taste Better Than In GS

Avondale-based firm, Basciani Foods Inc. is a wholesaler that sells fresh mushrooms, vegetables, and fruits. Basciani Foods Inc. is a full-service mushroom conglomerate that grows, packs and ships natural and fresh mushrooms.

It’s no mystery that homegrown vegetables are healthier and more natural than vegetables found at the grocery store. Homegrown vegetables have a better flavor and taste because groceries sell products that are made to resist more since they are shipped and have to stay on shelves before they are actually bought. Fruits and vegetables can get some of the characteristics of other plants if they’re part of the same family and through controlled hybridization, the products are made to last longer and seem fresher on shelves, but the same process can sacrifice a fruit’s taste and nutrition.

Because vegetables and fruits that are found at groceries travel a long distance, they cannot be harvested at their peak and are ripened artificially. Also, homegrown fruits and vegetables taste better because upon harvest the sugar turns into starch, and homegrown vegetables have a shorter trip from harvest to the plate. A study from Purdue University showcases that corn loses up to 50 percent of sugar in 12 hours after being harvested.