πŸ„ Grab tropical mushrooms while they’re still here! All Rich Life Farm updates, highlights and good vibes coming at you.Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ 

Can you believe that August is already here? Summer break might be ending, but it is always β€˜shroom season for us. We are happy to provide you with Rich Life Farm updates, highlight the coveted Chestnut mushroom, share a Bourguignon recipe and include various puns.

Please enjoy. πŸ’Œ
 

Farmer Updates

First and foremost, Maisy. She is cast-free! She is now able to release all her puppy energy, which she spends playing tug-of-war with Basil, going on walks in the woods and rolling around in the grass. Her leg is strong and her spirits are high.

Our human farmers are also feelin’ good. Emalee hosted her parents from North Carolina last weekend, balancing work and play. The highlight of the trip was rebuilding an entire deck on the side of Pete and Emalee’s house. As well as the dinner they enjoyed at Mitas, a regular Rich Life Farm customer.

Pete is extra rested and relaxed as he recently returned from a 5 day trip to his family’s lake house in Vermont. He spent the days sunbathing, boating, tubing on Lake Champlain and drinking some of Vermont’s finest beer. In that picture, Pete was feeling a little nauti. That is how knot to drive a boat.

Kelley (me!) also found time for family this past month. We went to the Cincinnati zoo for the plants and animals, then went to the farm for some mushrooms! I showed them the basics of what I do everyday and where all the mushroom magic happens. ✨ Can you spot the kangaroo in the photo?

And presenting, a new Rich Life Farm work truck! It’s Pete’s dream truck, a Toyota Dyna, with a 10 foot bed. This truck can HAUL, about 2 tons to be exact. It has a manual transmission with a right-hand driver side - a learning curve that we can handle. Life is good.

 

Egg-citing News

We have eggs again! The young hens have officially started laying. There are an assortment of egg colors and sizes due to the various breeds of chickens we have. The dwarf hens, Bantams, will produce miniature-sized eggs, but we will only add 1-2 of those into a dozen. They are too cute not to share.

 

Farmer’s Markets

This could be the last month to get the tropical varieties of mushrooms, that means grab your Golden and Pink oysters pronto! You have to get to the markets early if you want a chance of getting the pretty pinks. In addition, expect us to have Blue Oysters, Italian Oysters, Lion’s Mane, Comb Tooth, Pioppino, and Chestnuts.

Hyde Park Farmers Market every Sunday from 9:30 am - 1 pm @Hyde Park Square

Northside Farmers Market every Wednesday from 4pm - 7pm @the Heart of Northside parking lot

**We will not be at the Northside Farmer’s Market on August 28th**
 

In the Press

Here are two articles we were featured in:

Soapbox Cincinnati, Growth industry: Local farmers describe how they got in and stayed in the business

Hyde Park Living, Hyde Park Farmer’s Market: Nourishing the Community

Special shoutout to Main Street Ventures for having us table at their 25th Anniversary Celebration. We were able to connect with many small business owners and entrepreneurs.

 

Mushroom of the Month: Chestnut Mushrooms

This mushroom right here is a customer favorite, the Chestnut mushroom. These stunning fungi catch the eye and bring the flavor.

Chestnut mushrooms are known for their nutty and earthy flavor. They are more firm than other mushrooms, so make sure to chop off the bottom portion of the stem to avoid tough bites. The cap is slightly sticky which helps meld flavors together, so try this mushroom in a soup, pan sauce or chili. Plus, it is the quintessential mushroom shape, appealing to the eyes…and the eyes eat first.

At the farm, there is always mush room for us to improve our practices. We are currently experimenting with growing Chestnut mushrooms, comparing growing in black bags versus clear bags. Black bags reduce excess light during incubation period, so we’re thinking that once the bag moves into the fruiting room we will get a more explosive-like grow. More mushrooms, more quickly? Yes please!

Chestnut mushrooms grow in tight clusters with their stems arising from a common origin. Mycologists might classify these mushrooms as cespitose mushrooms based on this growth pattern.

In the wild, Chestnut mushrooms can be found growing on decomposing wood, especially loving beech trees, in Europe, North America and North Asia. And also in our compost piles! You can see the Chestnut mushrooms on the left and Golden Oysters on the right. Mushroom compost is truly the gift that keeps on giving.
 

Recipe: Chestnut Mushroom Bourguignon

What you need:

  • 2 large bags of Chestnut mushrooms, cut into chunky pieces

  • 250 g (~ 9 oz) baby onions

  • 250 g (~ 9 oz) baby carrots

  • 1 tbsp oil

  • 4 cloves garlic, minced

  • 185 ml (~ 3/4 cup) red wine

  • 2 tbsp tomato puree / paste

  • 1 small bunch fresh thyme

  • 2 bay leaves

  • 250 ml (~ 1 cup) vegetable stock

  • Black pepper

How to:

  1. Peel the baby onions, and remove the tops and tails, but otherwise leave whole. Also top and tail the baby carrots.

  2. Heat the oil in a large pan (if you use a large casserole dish that can also go in the oven, that will save on washing up!), and add the mushrooms, baby carrots and baby onions. Cook over a medium heat for 5-10 minutes, adding the garlic for the last couple of minutes of cooking time. The mushrooms should be soft and should have released their juices. The carrots and onions will still be quite hard.

  3. Add the red wine, and turn up the heat. Simmer for a few minutes, then add the remaining ingredients. Mix well to combine.

  4. If needed, transfer the mixture to an oven-safe casserole dish. Cover with a lid or some foil, and bake at 375Β°F) for around 40 minutes, or until the carrots and onions are cooked to your liking. Check the seasoning, and serve hot.

Enjoy! Thanks, Becca Heyes, for this easy and delicious recipe.
 

Partner Spotlight: The Davidson

The Davidson is a classic American brasserie in the heart of the Queen City. Inspired by the iconic timelessness of the Tyler Davidson Fountain, The Davidson serves an a la carte menu with updated takes on French, Italian, and American classics.

Transend into pure bliss with their food, cocktails and atmosphere. The interior decor is elegant, yet cozy. They have patio seating, too. They feature our mushrooms throughout the menu, specifically using the Chestnut mushrooms in the brick pressed chicken au vin. πŸ˜‹

Take yourself to Fountain Square and dine at The Davidson. Open for dinner seven days a week at 501 Vine Street Cincinnati, OH 45202.
 

Thanks for reading!

Pickle me pink, check out this customer using their free market sticker in the most dill-ightful way. We relish selling mushrooms to you. You know the dill, come see us at the market this weekend. And we promise we won’t jar you with pickle puns. Bye-bye for now.

Follow us for more. #liveyourrichlife

Instagram: @richlifefarm

Facebook: Rich Life Farm and Fungi
Rich Life Farm and Fungi

Rich Life Farm & Fungi, info@richlifefarm.com, 1144 Ten Mile Rd, New Richmond, United States

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