As you know, we're celebrating mushrooms this month, and in addition to sharing our favorite fresh and dried varieties, we're giving you an inside look at one of our favorite mushroom farmers, Mother Earth Organic Mushrooms.

Between 1921, when Arthur P. Yeatman started experimenting with growing mushrooms on his dairy farm in Pennsylvania's Chester County, and now, Mother Earth has become the largest producer of organic mushrooms in the U.S. As the country's first certified organic mushroom operation, Mother Earth takes pride in preserving its land and resources, and fourth-generation owners Tim Hihn and Jerry Yeatman believe they're just taking care of the business until the next generation assumes leadership of the operations. Their recycling methods -- mushrooms are grown on compost and after the mushrooms are harvested, the spent mushroom compost is used as fertilizer -- are just one example of the farm's sustainable practices.

For more information on the Yeatman family and Mother Earth Organic Mushrooms, check out this Emeril Green video, which was featured on Discovery's PlanetGreen.com.

Last but not least, check out this Mushroom Salad recipe shared with us by the Yeatman family. After 91 years of growing mushrooms, they know a thing or two about enjoying them!

Mushroom Salad

Makes about 12 pints

12 sterilized pint jars with lids and rings
10 pounds small mushrooms, washed
3 large onions, sliced
3 cups salad oil
4 cups white vinegar
6 cloves garlic
3 tablespoons salt
1 tablespoon pepper
8 tablespoons sugar
1/2 teaspoon tarragon

See the full recipe (and save and print it) here.

How do you enjoy fresh and dried mushrooms? Share your cooking tips and serving suggestions in the comments section below.

Like this post? Check out another Whole Foods Market partner: Mercier Orchards.