About Rebecca Farms
Jay And Rose Lewis Founded Rebecca Farms Mushrooms In 2010.
Jay’s grandmother, Rebecca Lewis, enabled us to begin our sustainable agriculture journey here in South Carolina, so it seemed right to name the farm in her honor.
Specialty mushrooms are a fixture in fine dining, and our mission is to bring gourmet mushrooms at grocery store prices to your table.
Our Mushrooms
Facts About Oyster Mushrooms
All of the substrate and supplements used to grow our mushrooms are from non-GMO crops, and we plan to incorporate more certified organic materials into our growing process as they become available.
All of our mushroom varieties are produced in-house from culture specially selected for peak performance. We do not import pre-inoculated blocks or spawn, so you can be sure that our mushrooms are as local as you can get.
Our mushrooms are carefully harvested by hand at the peak of freshness and delivered to you within 24 hours of packing.
All we do is mushrooms, so you can be sure you’re getting the highest quality. We are Certified SC Grown. If your restaurant participates in the Department of Agriculture’s Fresh On The Menu program, you can be sure that having Rebecca Farms mushrooms means you’re serving your customers the freshest, highest quality local ingredients.
Seasonal Varieties
Although we grow mushrooms year-round, we offer different varieties depending on the season.
April – October
- Elm
- Golden
- Pink
- Warm Blue
November – March
- Brown
- Cold Blue
- White
Our Farm
Our new facility on 30 acres in Pamplico, will provide over 5,000 cubic feet of climate-controlled growing space.
This location will be MGAP (Mushroom Good Agricultural Practices) Certified, making us the first mushroom farm in South Carolina with this distinction.
Also on the horizon are plans to incorporate more species of gourmet mushrooms, including shiitake and almond Portobello, among others.