River Valley Ranch

In 1976, Bill Rose and his son Eric founded the River Valley Ranch mushroom farm in the Fox River Valley in Burlington, Wisconsin. The farm was born out of a desire to provide high-quality mushrooms for the family's restaurant. In 1997, Eric expanded the business by establishing a commercial kitchen to produce artisan-quality sauces, dips, salsas, and pickled vegetables. The commitment to quality has been a guiding principle since the farm's inception.

The farm follows organic farming principles, growing mushrooms in 35-ton batches of compost made from agricultural waste products such as stable bedding, poultry litter, agricultural gypsum, and spent distillers or brewer's grain. The compost is pasteurized during the mushroom growing process, ensuring it is free of weeds. No chemicals, pesticides, or growth enhancers are used in the production of mushrooms or other produce, resulting in exceptionally clean food.

Visitors are always welcome at the farm, where they can tour the kitchen facility and sample various products. The farm also offers a range of specialty foods, including sauces, dips, salsas, and pickled vegetables, all made without chemical preservatives or thickeners. The farm's products are available for local delivery, farmers market pickup, and nationwide shipping.