Jupiter Ridge Farm

Owner: Adrian White

35217 Jupiter Rd.
Garber, IA 52048
Clayton County

daytime phone: (563) 321-2829
evening phone: (563) 321-2829
Web site:

Application Date: 2021-03-24

Applicant Details

Please briefly tell us why you are applying to be part of the Certified Naturally Grown program. *
We (Adrian White and William Lorentzen, co-owners and operators) farm using sustainable practices and are both very experienced. We farm on our land through the Sustainable Iowa Land Trust (SILT) which requires to have a 3rd party certification, and because, after examining our markets, the USDA Certified Organic sticker would not add as much value to our product for our sales (most of it direct sales/marketing). We were planning on being USDA Certified Organic but due to lack of income during the pandemic year and raised costs, we decided it was not the best value for us - and since CNG seems tailored to small farms that use organic practices and direct market anyway, we were drawn to your certification program. We use cover crops, crop rotation, only OMRI approved inputs when necessary (and only in curative instances rather than preventative), reduced tillage, a huge focus on soil microbial life and soil work. We grow mushrooms (shiitake, lion's mane, oyster mushroom) on natural hardwood logs that we sustainably harvest (using responsible forestry techniques or sourcing from the waste stream) and using certified organic mushroom spawn.
Are you currently third party Certified for your produce operation by any other organization (Organic, Biodynamic, etc)? *
Have you held any certification/s in the past that you don't currently hold? *
Have you ever been denied certification? *
How did you hear about Certified Naturally Grown? *
Sustainable Iowa Land Trust
How did you learn to grow mushrooms, and for how long have you been growing them for market? What has prepared you to farm successfully according to CNG standards? *

General Information

Check all types of mushrooms you intend to certify. Please include any types you intend to grow or harvest in the coming 24 months. *

Other types you'll be growing, not listed above:
Are there any mushroom types you grow or harvest for which you are NOT seeking certification? Please list all such types, and explain why you are not seeking to certify them.
Please check all markets you grow for (this will be displayed on your farm profile to help potential buyers find you). *

Please specify what other markets (if any).
Online Store

Substrate, Supplements, and Other Materials

For each type of mushroom you produce, tell us about your substrate. (Put "N/A" or leave blank for any type you don't produce). Please indicate in the appropriate box below: 1) what you use for substrates and supplements (if any) and 2) the sources of these materials. Include names of products and distributors where appropriate. If any substrate is obtained from a non-commercial source, please describe that source.
Shiitake (Lentinula)
Natural Hardwood Logs, Sustainably harvested off the farm or out of the local logging industry's waste-stream
Oyster (Pleurotus)
Natural softwood Logs, Sustainably harvested off the farm or out of the local logging industry's waste-stream
King stropharia, garden giant, wine cap (Stropharia)
Reishi (Ganoderma)
Enoki, velvet foot (Flammulina)
Maitake, hen of the woods (Grifola)
Natural Hardwood Logs, Sustainably harvested off the farm or out of the local logging industry's waste-stream
Butterscotch mushroom (Nameko)
Lion's mane, pom-poms (Hericium)
Natural Hardwood Logs, Sustainably harvested off the farm or out of the local logging industry's waste-stream
Chicken of the woods (Laetiporus)
White button, portabella (Agaricus)
Other (please specify)
Did you remember to indicate, for each of the substrates and supplements noted above, the sources of these materials? You may use this space to say anything else about the substrates you're using or may want to use in the future.
Do your substrates include corn, soy, cotton seed hulls, or other byproducts of crops that are grown commercially in GMO form? *
Do you use logs as a substrate? *
Do you adhere to all state or local quarantines for forest products that there may be in your region? *
Please describe any steps you take to ensure that the logs you use are harvested according to a forest management plan that will maintain or help improve the overall health of the forest. *
When harvesting the trees myself I will only harvest trees that are in tight groupings and will always choose the less dominant tree. I only will take trees out of a small area each year, and only harvest what I need for that current season. I avoid cutting down any trees if I can help it, after all the tree has top be fresh to be used for cultivation, I like to source logs though reputable logging companies in the area who put me in touch with landowners who allow me access to the the remaining tree tops to cut logs that are up to my specs.
What do you use to seal logs after inoculation? *
If you use wax, how do you confirm that it does not contain ethylene-propylene co-polymer, synthetic colors, or perfumes? *
Reputable Cert Org Supplier
Do you use wood chips, sawdust, sawdust blocks, or wood pellets? *
Do you use any of the following items as substrate: cardboard, paper, clothing, municipal compost, wood from rare trees harvested for mushroom production? *
Do you use manure as a substrate in your mushroom operation? *
Please describe all sterilization or pasteurization procedures and materials you use. (If none, please put N/A) *
How do you dispose of or re-purpose used substrate? Please indicate current practices as well as any plans you have for how the used substrate may be put to further productive use. *
How do you ensure that nutrients from used substrate do not leach into waterways? *

Containers, Racks, and Beds

Please describe the racks and beds used in production (if any). What are they made of? *
un treated Hardwood slabs attached to T-Posts (rails) I use to lean actively fruiting mushrooms.
Please describe any containers used for sterilization, and/or pasteurization. What are they made of? *
Please describe any containers used for production. What are they made of? If you don't use containers for production (as for log-based production) you may answer "n/a". *
250 gallon cubic tanks purchased unused from Feed Iowa First
Were the containers purchased new or repurposed? If re-purposed, please describe how the containers had been used previously, and how you confirmed this with the supplier(s). *
Purchased unused from another ag-related non-profit
In your operation, do any of the following materials come into direct contact with any substrate or fruiting bodies?Plastics that contain BPA, polystyrene, treated wood, railroad ties, containers that previously held toxic materials, re-purposed containers that had an unknown prior use *

Wild Harvest

CNG Mushroom certification covers cultivated mushrooms, not wild-crafted mushrooms. However, we include this section on the application for two reasons: #1 It is important to us that those who participate in our programs are mindful of the sustainability of the non-certified portions of their operations. #2 We want to give our members the opportunity to be transparent about their wild-crafting practices, and to minimize confusion about which mushrooms are certified.
Are any of the mushrooms you sell wild harvested (or "wildcrafted")? Yes/No *


What water contamination experts have you consulted to identify which contaminants are typically found in area water, and determine the tests that should be conducted? Relevant experts may include local or state health department officials, Natural Resource Conservation Service agents, state environmental protection or pollution control agencies, local well drilling and water testing companies. (If you haven't yet done this, please indicate who you will approach, and by when you expect to have completed this program requirement.) *
We had our well tested this morning (3/24/21) by Patty Ruff, the Clayton County Sanitarian, while we were waiting for the well to run I engaged her in a conversation about local contaminates. She expressed the main issues in our county are nitrates, Coliform bacteria, and E. Coli. she also said that it was doubtful any of those contaminants would show up because our specific township/ and location on the ridge and the lack of CAFOs and cropland in our vicinity as well as the relatively young age of our well (15 years).
Have you tested your water at the point of use for heavy metals or other contaminants that were identified by local water quality experts? When? What were the results? (If you haven't yet done this, please indicate by when you expect to have completed this program requirement.) *
We have not tested for heavy metals but are currently awaiting results for a test on E Coli and other Coliform bacteria as well as nitrates. If the heavy metal testing is specifically required we will complete this immediately.
Do you use well water to mist or irrigate fruiting bodies? *
Please note CNG mushroom standards require you test well water used to mist or irrigate fruiting bodies at least once per year for E. coli, and the results must be negative with no E. coli detected. Have you tested your well water for E. coli within the past year? What was the date of the most recent test? What were the results? Please keep lab results on file, and plan to have them available during your inspection. *
Had well tested this morning, 3/24/21. Still awaiting results, will keep certifiers informed as results come in.
Do you use surface water to soak logs or to irrigate non-fruiting substrate? Surface water includes water from ponds, streams, and reservoirs. *
Do you ever use surface water to mist or irrigate fruiting bodies? *


Do you purchase spawn or produce your own or some of each? (If purchased, please list the supplier.) *
Purchase spawn from Field an Forest Products, we also pay the extra dollar for proof of organic certification .
CNG mushroom standards prohibit for spawn production the use of adhesives, byproducts of GMO crops, or other materials prohibited for use as substrate. Are you confident none of these materials were used as a growing media for the spawn? *

Pest & Disease Management

Describe your primary insect pest challenges AND methods of prevention and control. (Do not answer "none". You MUST indicate actual pest challenges or LIKELY challenges, and you must ALSO indicate how you manage or how you would manage them. If you indicate a product, also specify how often it's used.) *
we have issues with larger pests like mice/birds/other critters we use traps for mice and physical barriers like tarps and shade cloth as well as live traps for larger mammals. We have issues with beetles but those are manually knocked out of the cap at time of harvest and swept out of the fruiting area. We have a smaller thrip that does not appear to do any damage but instead eats spores and is removed by knocking on the cap of mushroom because it is unsightly. Our oysters have suffered from fungus gnats and whiteflies as well as the resulting larvae we are in the process of improving our oyster production area with better physical barriers. Occasionally we will have slugs and will apply sluggo but that is only curative and never preventative. We do not spray any pesticides but try to control pests through timely harvest, physical barriers and manual removal.
Describe your primary disease challenges AND methods of prevention and control. If you indicate a product, also specify how often it's used. *
We very rarely have disease issues, but we do compete with aggressive native fungus as well as occasional cross contamination from oyster mushrooms. We deal with issues that arise through isolation and prevention. We use very few products over all, hydrogen peroxide being the only one used to sanitize equipment while inoculating and to clean the fruiting building as needed

Site Location and Buffers

Is your operation either partially or entirely INdoors? *
Is your operation either partially or entirely OUTdoors? *
Please describe neighboring land uses to the north, south, east and west of your OUTdoor operation. *
To the north of our shiitake/ lions mane yard is our farm and timber as well as an access to the neighbors pasture, to the south is timber for quite a ways, to the east is a strip of timber, then the road followed by our other neighbors pasture. To the west is timber and eventually our neighbors pasture. Our oyster area is centralized on our farm surrounded on all sides by timber and restored prairie.
Do these uses pose a risk of drift or contamination? *
What is the distance between your outdoor production area and the nearest sources of possible contamination? *
Shiitake yard is approx. a quarter mile from conventional corn/soy production
What other factors mediate the risk of contamination? (Prevailing wind patterns, windbreaks, method of spray, etc.) *
The large swath of timber and prevailing winds make contamination a non-issue
Has your outdoor production area been treated with prohibited substances within the past 36 months? If so, by what was it treated, and when? *

Sustainability Initiatives

What measures have you taken to conserve energy, improve energy efficiency, and/or use energy from renewable sources? (This could include system design, siting, insulation, lighting choices, and more.)
We check our irrigation line often for leaks and have begun using a timer for filling tanks and irrigating to conserve water and reduce waste. We currently draw 1/3 of our energy from existing solar panels on site and intend to expand our array.
Please use this space to highlight any other measures you take to reduce the environmental impact of your operation or to make it more sustainable in other ways.
Our mushroom structures are all constructed of second use, distressed, upcycled, or reclaimed materials.

Inspections & Networks

A core requirement of CNG certification is the on-site peer-review. Getting this completed is facilitated if you're a part of a network of mushroom producers who might serve as your inspector.
Are you a part of a network (informal or formal) of mushroom producers in your geographic area? *
Please tell us about your network. Does it have a name? Roughly how many members, and what geographic area does it cover? *
Informal- Several friends who currently grow mushrooms on natural wood in eastern Iowa


I will not label, or in any way lead consumers to believe that a farm product not raised in accord with CNG standards is Certified Naturally Grown *
I understand that I have to complete at least one Inspection of another CNG mushroom producer in my area each year, if there is one within a one hour drive. *
I understand that the inspection I conduct will NOT be of the same producer that inspected me. *
I have reviewed the Certified Naturally Grown mushroom certification standards, I understand them, and I will abide by them. If I have any questions I may contact CNG for clarification. *
You may use this space to tell us anything else you think we should know about your operation.
We have been producing mushrooms on natural wood logs for over 10 years and try to approach the process with an eye towards sustainability, food safety, and quality.