Lion’s mane, Reishi, Pio, oh my! Spooky season is here. Enhance the season with all your favorite mushrooms. Visit a pumpkin patch and a farmers market. Get a pumpkin spice latte and add a serving of a mushroom tincture in there, too. In this newsletter, we bring you fungi fall updates about farmers markets, the Lion’s mane mushroom, Reishi tinctures and a cozy, autumn recipe. Get it all here. ⬇️🍂🍂

More Market Fun

This year is our third year participating in the University of Cincinnati, Bearcat Pantry’s Farmers Market. We sit alongside Mustard Seed farm, Finney Family Farm, Dark Wood Farm and the UC Garden club. This market is put on by the Bearcat Pantry, where any market leftovers are distributed from. The Bearcat Pantry distributes pounds of produce to their students, faculty and staff each week free of charge. If you are one of those people, take your UC ID to the pantry and get your free groceries - all local and fresh. Could it get any better than that?! There are three remaining markets this year for students to get free produce at! October 16, October 30, and November 13.

Thank you UC for doing the work you are doing to bridge the gap between students, local farmers, local goods, and healthy eating.

Dinner Party!

You’re invited to the Northside Farmer’s Market annual Dinner Party Fundraiser!

Dinner will feature beautiful produce from our local farmers, as well as breads, appetizers, wine, beer, kombucha, and desserts from local producers. With live music, engaging activities, and exciting raffle prizes, this will be a night of fun you don't want to miss. It’s on October 12, 2025 at Ruth's Parkside Cafe.

When you purchase a ticket to this special evening, you are supporting the Northside Farmer’s Markets ongoing efforts of a small but mighty grassroots farmers market. The market believes in supporting local, food access for all, sustainability, inclusivity, living wages, and the importance of a vibrant community. If you share and appreciate our values, please consider attending this Farmers Market Dinner Party and help keep us going strong!

You can purchase tickets through the button below or stop by market on Wednesday and purchase tickets at the Information Booth. Can’t make the event? You can still buy raffle tickets at market from the information booth or directly from Emalee! You can venmo her for tickets at Emalee-Richman. 1 for $5 or 5 for $20. We’ll call you if you win!

Tincture Time!

Cold and flu season is upon us. Avoid the sniffles and take your tincture, specifically the Reishi tincture! Historically called the mushroom of immortality, Reishi is thought to have a wide range of medicinal applications. There are over 4,000 compounds within the Reishi mushroom that work together to provide beneficial effects. During cold and flu season, we specifically thank the group of polysaccharides within the mushroom that can increase the levels of white blood cells, which are vital to fight off sickness and disease (study). We recommend taking the tincture 1-2 times a day with a serving of 10 drops. I enjoy adding mine into my morning cup of coffee or in a spoonful of maple syrup. #liveyourrichlife

Thanksgiving Mushroom Order

Thanksgiving is approaching and will be here faster than we know it. We wanted to let you all know first that we will be offering bulk sales of mushrooms in preparation for the holiday. As you start thinking about hosting, what dishes you want to cook, remember us for your best source of local, quality mushrooms. We will offer 1 pound+ of mixed mushrooms for pick-up at either winter farmer’s market. A pre-order sheet will be included on the next newsletter with ability to sign up at the farmer’s markets.

Mushroom of the Month: Lion’s Mane

Rawr! Did the shaggy mushroom scare you? This is a Lion’s Mane mushroom, Hericium erinaceus. Lion’s Mane is an extraordinary mushroom renowned for it’s look, taste, and medicinal qualities.

This mushroom is always at the top of my list for favorite mushroom. I love Lion’s Mane for it’s rich flavor, leaning towards the ‘sweet’ side of umami flavors. The texture can be similar to the that of crab or lobster when shredded apart. Cooking Lion’s Mane can be more difficult to master because this mushroom has such a high water content. To ensure a crispy texture, sauté the Lion’s Mane in a dry pan over medium heat for a couple minutes to release some of the water. Once the pieces start browning or sticking to the pan, add in the oil or butter and finish the cook.

Lion’s Mane is one of the most popular mushrooms for medicinal mushroom products and our only other tincture offering at this time. If you’re memory is fading or focus is difficult, turn to Lion’s Mane tincture. It’s effect on other costumers is scary good. Toni says, “ I have mild anxiety with a big dose of tiredness. I felt better after about ten days. Anxiety is gone. I have energy again. Lion’s Mane tincture WORKS. I highly recommend it. I give Rich Life Farm the highest rating: 5 stars. If I could, I would give them 10.”

The outdoor growing season for Lion’s Mane now. These white, hairy mushrooms are starting to grow in the wild from dead or dying hardwood trees. I saw my first one in the wild at my mom’s house on a pin oak tree within a callus where a branch once was. Fall forays are the best with many mushrooms coming to life after the hot, drought of summer. It can also prove difficult to find mushrooms because as leaves begin to fall, they can easily hide mushrooms from your sight. If you can train your eye, get into the woods and make sure to look down and up! This time of year you might find some Jack o’lanterns, Hen of the Woods, Lepiota spp. or honey mushrooms. Not all of these are edible, they are just fun to find! Happy perusing the forest.

We have Lion’s Mane available at farmer’s markets all year around and tinctures too. Give this mushroom a go and try the recipe below.

Recipe: Lion’s Mane Potato Cake with Lemon Yogurt Sauce

You have probably heard about our beloved Lion’s Mane crab cake recipe on our website. This fall, we introduce to you a Lion’s Mane and Potato Cake! It’s savory, cozy, warm and could be the perfect fall brunch item and a recipe to save for Hanukkah. Yes, our mushrooms are kosher!

Here’s what you need:

For the Sauce:

• 1 cup plain whole milk yogurt

• 2 tablespoons mayonnaise (optional)

• Juice 1 lemon

• 3 tablespoons chopped chives

• 1/4 teaspoon salt

• Black pepper to taste

For the Potato Cake:

• 1 medium bag of Lion’s Mane

• Extra-virgin olive oil

• 1 medium onion, finely chopped

• 3-4 cloves garlic, minced

• Black pepper to taste

• 5 cups fresh baby spinach or kale, rinsed and chopped in small bits

• 1 teaspoon salt

• 2 large russet potatoes, grated

• 1/2 cup bread crumbs

• 2 eggs

• Grapeseed or other high-temperature oil for frying

Here’s how:

1. For the sauce: Mix all ingredients in a small bowl and chill to thicken.

2. For the Potato Cake: Slice or break the lion’s Mane into small pieces.

3. Heat 2 tablespoons of EEVO in a medium-sized skillet. Sauté the onion, garlic, and lion’s mane until slightly browned (8-10 minutes). Season with salt and pepper and add the spinach, cooking until just wilted. Set aside to cool.

4. Squeeze excess water from the potatoes one handful at a time and transfer drained potatoes to a medium-large bowl. Add the cooled onion and mushroom mixture along with the bread crumbs. Beat the eggs in a seperate bowl and add to potato mixture. Season with additional salt and pepper to taste.

5. Heat several tablespoons (enough to cover the bottom of the pan) of high-temperature oil over medium heat. When the oil is hot, use a large spoon to drop the batter onto the oil, creating multiple 2.5 to 3 inch patties. Cook for 3 or so minutes, then flip and cook until both sides are browned.

6. Cool slightly on a plate lined with paper towels. Serve with lemon yogurt sauce. Enjoy!

Partner Spotlight: Al Posto

Speaking of cozy fall food, Al Posto is a restaurant serving up just that. Al posto is a true Italian spot offering gnocchi, spaghetti, lasagna, lamb, branzino, and even a burger for the picky eater. They order a mixture of mushrooms each week for the Funghi Fritti and mushroom couscous.

Situated in Hyde Park Square, Al-Posto is an Italian restaurant & wine bar offering outdoor patio dining.  Al-Posto translates to at the spot.  Walk through the BLUE door and meet your friends & family at the spot!

You can make a reservation or walk in, Tuesday - Thursday 5pm - 8:30pm and Friday - Saturday 5pm - 9pm. Find them at 2710 Erie Avenue and (513)-321-2710.

Farm Fun Fact

At the end of every newsletter we share a fun farm fact. This month we had foster kittens! Emalee took in a pair of the fluffiest girls, about 7 weeks old, from an abandoned house in New Richmond. Emalee and Pete cared for the cats for about three weeks before the no-kill shelter had capacity to take them in. But three weeks is long enough get attached, so the day before their appointment, I decided to adopt one and Emalee’s sister took in the other! I now have 3 fur babies who are all adapting relatively well to one-another. I think we all gained a new respect for foster parents- it’s difficult to love something and let it go - even when the prospect of a future home is bright. Welcome to your new homes Jackie and LC (little cat)!

May your October be spooky & fun(gi)!

#liveyourrichlife

Instagram: @richlifefarm

Facebook: Rich Life Farm and Fungi