highlinemushrooms (Kingsville, Ontario) - valued customer of Kam's Growers Supply

Since its founding in 1961, Highline Mushrooms has quickly grown to become the largest mushroom producer in Canada. From its humble beginnings in Leamington Ontario, Highline now operates multiple farms in Ontario, Alberta and British Columbia. Highline Mushrooms can be found in grocery stores throughout Canada and parts of the United States. At one of Highline’s organic facilities located in Kingsville, Ontario over 390,000 pounds of mushrooms are harvested weekly. Mushrooms double in size every 24 hours and cropping cycles are incredibly tight with only 28 days from planting to crop clean out. Highline produces their own mushroom growing substrate known as compost from high quality raw materials such as straw and manure. Compost inoculated with mushroom spawn is carefully managed by growers using environmental controls to ensure crop yield and quality. Pickers harvest crops multiple times throughout the growth cycle, selecting mushrooms based on size.

The Kingsville farm is sustained by a staff of over 300 people. Highline emphasizes inclusivity and provides employees with diversity training. Employee growth and development is a primary focus of Highline and they strive to ensure each worker has opportunities for advancement. Highline continues to be a dominant force in the Canadian mushroom industry and as their company motto states they are “Always Growing”.

Kam's is honoured to work with the pros at Highline Mushrooms. ...

In appreciation of Mother Earth🌏, I made homemade plant-based veggie patties. The kids won’t touch mushrooms yet they asked for 2 patties each and had no idea they were eating mushrooms. 🤫🍄highlinemushrooms

5 ingredients, they were so easy to make, recipe link in bio coming soon.

#earthday #plantbased #veggieburgers #realfood #supportingorganicfarmers #nongmo #eatorganic #easyrecipe #top12free #realsimple #cornfree #ricefree #grainfree #glutenfree #healthyfoods #mushrooms #chickpeas #highlinemushrooms #veganproteinsource #paleofriendly #nutrientdense #wellnessscratchmade ...

For lunch, I made spinach and mushroom black bean burritos from michaelgregermd How not to die cookbook. It matched very well with the cafe con leche I made with homemade cashew milk, decaf bluebottle coffee, and sweetened with thedatelady date syrup.
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Each burrito was 395 calories, 73 carbs, 5.5 grams of fat, and 10 grams of protein. They each packed over 10 grams of fiber. My nonstick skillet died last night so I had use stainless steel and a bit of olive oil. My cafe con leche was 72 calories, 14 carbs, 2 grams of fat, and 1 gram of protein.
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