A plan that began in the midst of the Global Financial Crisis has turned into a 'fungtastic' business for the Margin family.
And Maitland shoppers couldn't wait to get their hands on the small farm's mushrooms when they arrived at the Slow Food Earth Market in The Levee on Thursday.
They were in such high demand that all of the mushrooms were gone by mid morning.
Now farmer Chris Margin is preparing to increase the supply for the October markets in a bid to keep shoppers happy.
"We've been received really well, and everyone is enjoying the mushrooms, so we'll be back," she said.
"They are beautiful mushrooms, they are fresh and looked after from the moment it is put in the room to the moment it is pulled out of the room and sold.
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"We sell them at farmers markets so we get to meet the end user.
The Coronavirus pandemic gave Maitland the gift of fresh mushrooms.
You see, the family usually attend a market in Redfern when the earth market is on. But, that market has been put on hold due to COVID-19 and when Mrs Margin heard about Maitland's fresh food revolution she was quick to pick up the phone and find out more.
"We like the concept of the Slow Food Earth Market, it goes with our philosophy," Mrs Margin said.
Mrs Margin runs the farm with her husband Kim and eldest son Charlie. Younger son George also plays a role when he can.
Woodie McClean is also part of the team and has been connecting with shoppers at the earth market.
The mushrooms are grown naturally without the use of pesticides and chemicals.
So what's their favourite thing to do with mushrooms?
Eat them, of course, Mrs Margin says.
"It's about 18 days from putting a room in that we get our first mushrooms. Within that week we will go from picking little buttons to big Portobellos or big Barbecue Flats," Mrs Margin said.
"I love stuffing them, I love them in casseroles and curries - I substitute a lot of my meat for mushrooms and I fry them up and add them in salads. You can do so much with mushrooms and they're good if you're health conscious.
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