Morel mushrooms – in northern Michigan this is a May-June delicacy, family tradition, and all sorts of foragers from professional to amateur come out to find that spot for even
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Mushrooms seem to be just ‘there’ in a way for the most part. They’re on pizza, in lots of wraps and sandwiches, can be made into burgers, and of course
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Matt has been studying and working on morel cultivation for over 6 years. He has been researching everything morel in myth and word of mouth to the books of science that lay out the pH changes in soil.
The goal of Midnight Harvest is to build sustainable, full scale morel mushrooms fresh to order.
