πŸ“ŠHow many mushrooms did you eat this year? What was Cincinnati’s favorite mushroom variety? Find out in this newsletter.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 

Happy new year! 2025 has already been record breaking. Sunday, January 5th, set Cincinnati’s new record for the most amount of snow fallen in a single day since 1977. Rich Life Farm & Fungi have some records to share of our own. The 2024 mushroom recap is here. Check it out! Then keep scrolling for a pot pie recipe, our partner spotlight and a lil’ farm fun. πŸ„β¬‡οΈ
 
 
 

You make it possible.

This was our best year so far. This could not be possible without you, our customers. Thank you so much.
 

Farmer’s Markets

Is your new years resolution to eat healthier? Eat sustainably? Support small business? Then you know where to shop! We are happy to be back slinging the finest mushrooms at the farmer’s markets. Be prepared to see Blue Oysters, Queen Oysters, Chestnuts, Pioppino, Lion’s Mane, Comb Tooth and on occasion, Golden Enoki and King Oysters. πŸ§‘β€πŸ³πŸ‘Œ

Hyde Park Farmers Market every Sunday from 10:00am - 1 pm @Madtree Brewing in Oakley

Northside Farmers Market every Wednesday from 4pm - 6pm inside @the Heart of Northside
 

Farm β€˜Fun’

In the spirit of eating whole foods and being responsible consumers, the Rich Life Farm team with a couple friends got up close and personal with our food. We raised a separate flock of chickens for meat. Pete built spacious enclosures and moved the chickens to fresh grass three times a day, spoiling them with sunlight, warmth and tasty food. After they were fully grown, we butchered and processed each bird ourselves. That part was tough, to say the least. But in the end, we each took home 60 pounds of some of the sweetest, most tender chicken we’ve ever had. Thank you for your sacrifice, chickens.

Going with the numbers theme, here’s how we fared: We started with 50 chickens, but racoons got 18 of them exactly 1 night before the scheduled butchering. So devastating. We ended up processing 32 birds total. Each of us took home about 10 birds, with each bird averaging about 6 pounds. That is a massive chicken! Now we are left with full freezers and the need for more chicken recipes. Except we don’t need a chicken pot pie recipe, see below. πŸ˜‰
 

Recipe: Chicken & Mushroom Pot Pie

Any Ina Garten fans? This recipe is a modified version of her Chicken Pot Pie recipe. We love a cozy meal on these cold January days.

What you need:

  • 1 Large bags of mixed mushrooms

  • 2 whole (6 split) chicken breasts, bone-in, skin-on

  • 3 tablespoons olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 5 cups chicken stock, preferably homemade

  • 2 chicken bouillon cubes

  • 12 tablespoons (1 Β½ sticks) unsalted butter

  • 2 cups yellow onions, chopped (2 onions)

  • ΒΎ cup all-purpose flour

  • ΒΌ cup heavy cream

  • 2 cups medium-diced carrots, blanched for 2 minutes

  • 1 (10-ounce) package frozen peas (2 cups)

  • 1 Β½ cups frozen small whole onions

  • Β½ cup minced fresh parsley leaves

  • Pre-made Pasty Dough

  • 1 egg beaten with 1 tablespoon water, for egg wash

How to:

  1. Preheat the oven to 350℉

  2. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

  3. Preheat the oven to 375℉

  4. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and sautΓ© the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

  5. Divide the filling equally among 4 ovenproof bowls, then place the dough on top. Trim the dough into a circle about1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Viola, enjoy!
 

Partner Spotlight: ETC Produce & Provisions

Shout out to this grocery store for selling a massive amount of mushrooms in 2024, just about 2,000 pounds! ETC usually stocks up with a variety of oyster mushrooms, lion’s mane and chestnuts, packaged in four ounce containers.

ETC Produce and Provisions makes it easy for you to get the freshest, cleanest, most delicious produce & provisions in the region. They partner with all the best, local farms in the tri-state to be your one stop shop for groceries.

They have two locations, one at historical Findlay Market and a newly opened shop in Walnut Hills. On the days you don’t want to leave the comfort of your home, they offer free delivery within certain parameters. Grab your groceries at Findlay Market Tuesday - Sunday or at Walnut Hills seven days a week.
 

That’s a wrap!

Are you looking for a new furry friend!? Meet Bobby! He is a stray cat who has been living around West Fork Road. I have been shielding him from the snow and freezing temperatures in a DIY cooler-turned-cat-home on my front porch. He has turned into quite a people-lover. He purrs when pet and begs to come in the house. Unfortunately, I cannot take him in as our household already has four cats and one very territorial mama. But if you want a new best friend, Bobby could be it! I am not sure if he would do well with other animals though. Please reach out if you are interested. Text or call me, Kelley, at 513-470-0499. Stay warm out there, folks!
https://www.richlifefarm.com/

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Rich Life Farm and Fungi

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

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