My Story

Jasper Gray
  • Born At Mount Sinai Hospital NYC
  • Cured Meat Connoisseur
  • Forager & Grower Of Fungi
  • Skier & Fly Fisherman
  • Gap To Gap Power, Steal Bases, Nothing Drops
  • Grower Of Righteous Organic Vegetables
  • Purvey The Finest Grass-Fed Beef
  • Accomplished Barista
  • Oysters Are Awesome
  • The Farmer’s Market Is A Magical Place
  • My Twin Sister Everest Rocks


Fungi are the grand recyclers of the planet and the vanguard species in habitat restoration.

— Paul Stamets

In 2021, after years foraging with my family for wild edible species of, Morel, Chanterelle, Maitake (Hen of the Woods) and Laetiporus (Chicken of the Woods), I started exploring indoor cultivation of gourmet species.

Along with family and friends, I worked to build our first indoor gourmet mushroom growing facility in Ambridge, PA.

Starting from scratch, I have helped to engineer and build: pasteurizers, baggers, humidifiers and exhaust systems. 

Gray Family Farms now produces thousands of pounds of mushrooms each year.


"Any time you have an opportunity to make a difference in this world and you don't, then you are wasting your time on Earth."

— Roberto Clemente

The game of baseball has taught me that failure is a fact of life – it is those that get up and stand in the batter’s box to take another swing that succeed.

We can only effect change when we continue to work and persevere.


“Food tastes better when you know the people who grew it.”

— All of our customers

In the summer of 2020, during the Covid Pandemic, we delivered fresh meat and veggies to our Farmer's Market customers.  My sister and I were the masked "delivery ninjas" that left awesome food on their doorsteps.

In 2007 my parents moved my sister and I from NYC to Butler, PA to live temporarily on my great grandparents farm.  That spring a guy showed up on a tractor and started plowing our field.  My parents went out carrying my sister and I and asked, “whats  going on?”  The man replied, “It’s spring and this is what farmers do in the spring.”  That year we planted our first season and immediately began selling our produce at the Sewickley Farmer’s Market. 16 Years later we are still at “The Market” every Saturday morning and our customers and fellow vendors are now like family.