Jeremy and Marco from Paradise Farms
At Green Tomato, it's both an honor and a joy to build direct relationships with the farmers who grow our food. With open arms and gates, these farms invite us to experience a different side of Florida—one with a beauty that’s both unexpected and clarifying, that’s just a short drive from the city. The abundance a few acres can produce offers a glimpse into the richness this land holds.
Meeting the people behind the production brings these spaces to life. The farmers and workers—deeply passionate and knowledgeable about their craft—make every conversation both enlightening and personal.
Paradise Farms specializes in culinary-focused produce, adding another layer of expertise. We had the chance to speak with their mushroom expert, Jeremy, who walked us through the regrowth and harvesting process. Inside a carefully insulated room, we observed up close how mushrooms are stored and cultivated. Jeremy detailed the journey from sourcing to germination.
Mushrooms begin with starter blocks made of food substrate, similar to soil, and mycelium—the “seedlings” of mushrooms. These blocks are responsive to their environment, growing based on temperature, humidity, and lighting conditions. After two to three weeks of incubation, they’re moved into a fruiting room where mushrooms begin to emerge over seven to ten days. A second, smaller harvest can occur about ten days later.
Jeremy shared that his favorite variety is the pink oyster. While beautiful, they have a short shelf life and must be eaten soon after harvesting. This led to a discussion about the realities of selling fresh produce. Farmers markets are helpful, but for such a delicate and nutrient-dense item, the shelf life is typically just one to two weeks.
Every fruit, mushroom, and vegetable has a story—and someone devoted behind it. Bringing fresh food to the table isn’t always simple, but at Green Tomato, we’re proud to honor the process and share it with you.
On the right, Jeremy, the Mushroom Specialist. On the left, Marco from Paradise Farms and Vanessa Aflalo, CEO and Founder of Green Tomato.