So mush-room in our hearts for Canadian farmers

Since December 2024, Farmer’s Fresh Mushrooms in Abbotsford, BC has experienced a surplus of mushrooms — largely due to tariff impacts. Rather than let them go to waste, they’ve generously donated more than86,000 lbs to communities across the province through Second Harvest.

With a shelf life of just 4 to 5 days from the time we receive them, and the need for consistent cool temperatures, these mushrooms offered incredible potential to nourish communities, but also posed a few logistical challenges.

We began distributing mushrooms across the lower mainland, but our partners quickly reached their capacity. So, we tapped into Second Harvest’s wider network across the province, and got to work coordinating deliveries to food banks, meal programs and community organizations, making sure this fresh food got to where it was needed — fast.

In some cases, like with the Kalum Community School Society, large donations were further redistributed through community networks. Marja Burrows, the society’s president, shared the impact of receiving a recent 20,000 lb donation:

“As I read the amount out loud right now, I am overwhelmed and astounded by the amazing generosity shown to the people of our region,” she shared.

“I would like you to know we were able to share this gift with so many people throughout the Northwest. Folks from the five Nass valley villages, Kitsumkalum and Kitselas First Nations, Kitwanga, Gitanyow, as well as Terrace, Prince Rupert and Kitimat pick up mushrooms for use and preservation.

Our volunteers are still talking about the gratitude expressed by recipients. For many, the gift of usable food makes all the difference in the quality of life they experience.”

She added that they’re still receiving photos of soups and meals made with the mushrooms, some fresh and some preserved. It’s a great reminder that even highly perishable food, when shared quickly and thoughtfully, can nourish entire communities.

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Abundance of mushrooms and days to use them? Here’s what to make:

• Stuffed Mushrooms: Fill with breadcrumbs, cheese, herbs, diced veggies or even sausage for an easy appetizer or snack.
• Meatless Mushroom “Ground” – Chopped mushrooms and walnuts make for a filling, flavourful alternative to ground meat that can be used in tacos, pasta or     chili.
• Mushroom Risotto: A rich, comforting dish that makes mushrooms the star.
• Mushroom Soup: A classic that freezes well and feeds a crowd.
• Quick Pickled Mushrooms: Add vinegar, garlic and herbs for a tangy, fridge-friendly topping that keeps.

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Storing Tip:

• Store mushrooms in a paper bag in the fridge to keep longer.

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Still too many mushrooms? Mushrooms can be frozen if steamed or sauteed first.

Try drying them. Slice and air dry, oven dry or use a dehydrator. Once dried, mushrooms can last for months and be rehydrated for soups, sauces or sautés.

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