Rooted in Love. Grown with Purpose.
Root & Cap Farm specializes in organically grown culinary mushrooms, seasonal forage, and microgreens. Built by co-founders and farmers Rebecca Applegate and Charlie Brown, our farm was born from an insane love for each other and an equally insane love for exceptional food grown the right way.
From Root to Cap
A farm centered on flavor, sustainability, and a deep respect for the earth that feeds us.
Where Love and Soil Meet
Root & Cap Farm was founded in 2026 by co-founders and farmers Rebecca Applegate and Charlie Brown.
What brought us together was more than just a shared vision. It was an intense love for one another and a passion for growing food with depth, purpose, and character. Mushrooms became the natural center of that story.
Today, our farm focuses on cultivating beautiful gourmet mushrooms, growing nutrient-dense microgreens, and responsibly foraging in season. Everything we do is guided by environmental sustainability, organic growing principles, and respect for the ecosystems around us.
Connect With UsWhat We Grow
We focus on fresh, flavorful, carefully grown products that reflect the seasons and the land around us.
Culinary Mushrooms
Organically cultivated gourmet mushrooms grown for flavor, freshness, and culinary performance.
- Lion’s Mane
- Blue Oyster
- Pink Oyster
- Shiitake
- King Oyster
Microgreens
Fresh-cut microgreens grown for chefs, home cooks, and anyone who values clean, vibrant nutrition.
- Sunflower
- Pea Shoots
- Radish
- Broccoli
- Seasonal Mixes
Seasonal Forage
In season, we responsibly forage select edible plants and wild ingredients with deep respect for nature.
- Seasonal wild mushrooms
- Forest edibles
- Wild herbs
- Foraged greens
- Limited seasonal offerings
Environmental Sustainability Comes First
Root & Cap Farm exists to grow extraordinary food while honoring the earth. Sustainability is not a side note for us — it is the foundation of every decision we make.
Sustainability & Organic Growing
At Root & Cap Farm, sustainability is not a marketing phrase — it is the foundation of how we grow food. From substrate to harvest, every decision we make is focused on reducing environmental impact while producing exceptional culinary mushrooms and microgreens.
Reusable Containers
Root & Cap Farm uses reusable containers whenever possible in order to reduce our waste stream. Many mushroom farms rely heavily on disposable plastics, but we actively work toward reusable systems that allow us to minimize landfill waste and lower our overall environmental footprint.
Our goal is to continually improve our packaging and harvesting systems so that sustainability becomes part of every pound of mushrooms we produce.
Reforestation Partnership
We proudly partner with One Tree Planted, a global reforestation organization dedicated to restoring forests around the world.
For every 10 pounds of mushrooms sold, Root & Cap Farm funds the planting of one new tree. This initiative allows our farm to directly contribute to rebuilding forests, improving biodiversity, and helping offset carbon emissions.
Organic Growing Practices
We focus on organic inputs and clean growing practices that support both soil health and ecosystem balance. Our mushrooms are cultivated using natural substrates such as hardwood and agricultural byproducts that would otherwise be wasted.
By transforming these materials into nutrient-dense food, mushrooms become one of the most sustainable crops on the planet.
Low Impact Food Production
Compared with traditional agriculture, mushroom cultivation requires very little land, water, and energy. This allows Root & Cap Farm to produce high-quality food while maintaining a significantly smaller environmental footprint.
Our farm is built around the idea that small-scale, regenerative food production can feed communities while protecting the planet.
Responsible Foraging
When we forage in season, we do so with deep respect for the forests and ecosystems that provide these ingredients. Sustainable foraging means harvesting carefully, leaving healthy populations behind, and protecting natural habitats.
Our goal is to celebrate wild foods without disrupting the balance of nature.
Growing for the Future
Root & Cap Farm believes that agriculture must evolve to become more sustainable, local, and environmentally responsible. By combining organic practices, low-waste systems, and reforestation efforts, we aim to produce food that nourishes both people and the planet.
Every harvest represents a step toward a healthier food system.
Our Farm Process
From culture to harvest, our process is designed to deliver quality, consistency, and flavor while staying aligned with our values.
Cultivate
We begin with carefully selected mushroom varieties and clean growing practices built around quality and health.
Nurture
We manage each crop with attention to temperature, humidity, airflow, timing, and natural development.
Harvest
Our mushrooms and greens are harvested at peak freshness for texture, beauty, and culinary value.
Share
We bring our harvest to local customers, chefs, and communities who care where their food comes from.
Farm Fresh in Southeast Tennessee
Root & Cap Farm proudly grows fresh gourmet mushrooms, microgreens, and seasonal forage for customers who value flavor, sustainability, and local food.
Whether you are a chef, a farmers market shopper, or someone who simply wants better ingredients, we are building Root & Cap Farm to bring carefully grown food to our local community.
Let’s Grow Something Meaningful
Interested in farm-fresh mushrooms, microgreens, seasonal forage, chef partnerships, or local availability? Reach out and connect with Root & Cap Farm.
Email Root & Cap Farm