Our farm is the only place in Poland where morels grow in a controlled way – we were the first ones in the country to take up the challenge of patterning ourselves on nature and acting in accordance with it. Until now, the morels sold in our country had to come from abroad, because gathering them in places where they occur naturally is not permitted here. In the country of the Vistula River, we are the first and only growers to have permission to run a morel farm and sell them. We know that adding this species of mushrooms to the dishes makes them unique, but restaurateurs and chefs have very limited access to them. However, we wanted to create a place where, with passion and devotion, we would participate in the process for which nature itself is largely responsible: our morels grow in the most fertile areas of the picturesque Mazovia. So we created for them the same conditions as having the mushrooms grow naturally in deciduous and coniferous forests. We know how important for their growth and quality the influence of light and humidity is, so we follow nature, listen to it and take a leaf out of its book. We also put great emphasis on ensuring that the entire farming process is fully ecological. We only use what the morels need in their natural environment and make sure that they do not come into contact with any substances that could affect their taste, smell or unnaturally fast growth. Both aspects are important to us – on one hand, the health of the people who will consume the morels and on the other that their unique taste enchants the restaurant guests from the first to the very last bite. We are proud to say that the quality of our mushrooms is in no way different from the ones that experienced mushroom pickers can find in the forests in spring.
We strongly believe that our work and the respect for the wisdom of nature will allow us to give the restaurateurs and chefs morels of the highest quality, that will please the best cooks in Poland. We demand a lot from ourselves and put all our hearts into our farm. We do it because we know that in this way we contribute to creating wonderful culinary experiences.
