Swan Creek Farm

Our founder, Dr. Catherine Browne, envisioned an experiential farm store where visitors could witness firsthand the fascinating processes behind cultivating functional mushrooms. “There are very few mushroom farms that invite the public to see inside a mycology lab or peek into a fruiting chamber,” Dr. Browne explains. “The process is captivating, and we love sparking curiosity in citizen scientists through education. Once people see modern mushroom‑growing techniques up close, the intimidation fades and even leaves some inspired to try cultivating mushrooms themselves.” Many visitors to our microfarm have never tasted mushroom koffee, marinated mushroom jerky, or umami seasoning, so offering samples helps introduce them to the wide range of delicious and creative ways mushrooms can be used. This one-of-a-kind theme store was intentionally designed with an open floor plan, giving you a front‑row view of your mushrooms being processed and your remedies being crafted in the working apothecary. “The transparency of our store allows people to see exactly how their products are grown and crafted, which builds real confidence in what they’re taking,” she explains. “Our North Carolina customers appreciate being able to source their wellness products locally, especially since nearly all functional mushrooms sold online, like lion’s mane, cordyceps, and turkey tail, are imported from China,” Dr. Browne explains. “When it comes to functional mushrooms, quality and purity truly matter. It’s all too easy to buy something online that delivers no real benefits." “Visitors also appreciate that our indoor operation requires no pesticides or chemical fertilizers.” With experience that stretches back to founding and running an organic herb farm from 1983 to 1999, Dr. Browne brings a deep understanding of the benefits of organic farming to every aspect of the microfarm. Sustainable farming practices are also woven into every part of our functional mushroom production. We grow our mushrooms on a substrate made from agricultural by‑products such as soybean hulls, wheat bran, and hardwoods (never manure); our oxo‑biodegradable grow bags minimize waste; the process uses very little water; and every part of the harvest is put to use: stems become umami seasoning, surplus culinary mushrooms are transformed into jerky, and spent mycelium blocks are used for soil remediation on our property or shared with local gardeners. While many growers rely on year‑round production to meet market demand, we choose to take our time and grow seasonally. This is another sustainable aspect of our microfarm that allows us to avoid heavy air‑conditioning for cool‑weather varieties and excessive heating for warm‑loving species. If you appreciate the philosophy behind “slow food,” you’ll love our “slow mushrooms”, some of which take up to six months to cultivate, harvest, and prepare. The apothecary now produces nearly 100 remedies inspired by Chinese medicine, reflecting Dr. Browne’s deep background and long-standing commitment to self‑care education. “I am a Doctor of Acupuncture and Oriental Medicine (DAOM). During my six years in Oriental Medical School, much of my training centered on processing and applying botanical medicines, and I’ve been working with functional mushrooms and herbs for decades. While functional mushrooms just started trending in the US during the past ten years, they have been used in Chinese medicine for over two thousand years.” Many businesses have jumped on the "Green" bandwagon, but our founder, Dr. Browne, began organic herb farming in 1983. She grew and sold 1/2 million herb plants delivered to garden centers throughout the Southeast each year until 1999, when she entered Oriental Medical School. She also developed an educational program training medical herbalists. Organic farming is not just a business plan; it's a lifelong passion! Dr. Browne's wayback herb farm was also a busy agritourism destination. She purchased the SwanCree