β˜€οΈ Your monthly dose of mushroom news is here. Bringing you a new recipe, fungi facts, and information on a current mushroom remediation project.Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ 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 smell that? It’s the first of the tulips emerging from the ground. Or the green Skyline noodles on St. Patty’s dayβ€”or maybe it’s the creole mushroom sautΓ© sizzling for Mardi Gras. Either way, spring is just around the corner. It’s so close, we can practically taste it.

This Rich Life Report is budding with information about farmer’s markets, Blue Oyster mushrooms, a Mushroom Remediation project in LA and so much more. Check it out. πŸ„β¬‡οΈ
 

Farmer’s Markets

All your local produce, meats, cheese and everything-in-between is waiting for you at the market. We will have Blue Oyster, Queen Oyster, Golden Enoki, Pioppino, Chestnut, Lion’s Mane, Comb Tooth, and King Oysters.

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

EGGS: Due to high demand and only so many chickens, we will no longer be reserving eggs for any customer. Eggs will be available on first come, first serve basis. We appreciate your understanding and continued support.

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

The Northside Farmer’s Market will be outdoor starting April 2nd, so come dressed for the weather. The outdoor markets also means longer hours from 4pm - 7 pm, yay! See you there.
 

Tincture Talk

At the markets, next to our fresh mushrooms, we have our tinctures available for purchase! Spring into wellness with our revitalizing Lion's Mane and Reishi tinctures!

Just as nature awakens with new energy, our Lion's Mane tincture helps you bloom with focus and mental clarity. Perfect for embracing fresh beginnings and new ideas. Meanwhile, our Reishi tincture provides the grounding calm needed to balance this season of growth, supporting relaxation and immune resilience. Our tinctures are the perfect addition to your springtime routine.

Toni says, β€œI 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.”

Thanks, Toni.

Experience it for yourself and get a tincture next time you see us. Here’s to a self-care filled spring.
 

Mushroom Restoration project

The devastating wildfires wiped out about 17% of Los Angeles, leaving homes destroyed and the ground barren. A company, Mycelium Matters, is collaborating with community members, mycologists, and ecological experts to help rebuild with the use of mushrooms.

They plan to inoculate the affected area with fungal species, such as Pleurotus pulmonarius, and toxin-uptaking native plants, to promote ecological recovery, soil detoxification, and long-term ecosystem resilience in residential areas impacted by wildfires.

β€œOur initial focus will be on implementing strategies that are immediately actionable and supported by existing research. As we progress, we will explore and study fire-following fungi as they naturally emerge, assessing their potential for future applications.”

We believe mushrooms can save the world. Do you? Read more about this project HERE.
 

Mushroom of the Month: Blue Oyster

This month, we’re highlighting the most popular mushroom, the Blue Oyster. Y’all ate a ton of Blue Oysters last year. No literally, a ton, one ton or 2,000 pounds of the mushroom! They are so special because they are so versatile.

Blue Oysters brings the classic, mushroom umami flavor into a dish that makes you savor it until the last bite. They mix well with a myriad of flavors and cook easily so can be used for every and any dish. Seasoned chefs and home cooks alike can agree that this mushroom is the perfect choice.

Fungi Fact. Did you know, Oyster mushrooms are one of the few carnivorous mushrooms? Their mycelia will kill and eat nematodes by first paralyzing them and then puncturing them with harpoon-like filaments before liquifying them so that their guts can be absorbed, source. Pretty gnarly.

A mushroom only needs to do this if it’s growing in a low-nutrient environment. Mushrooms from Rich Life Farm are cared for immensely and do not need to resort to this behavior. Even if they wanted to eat nematodes, there are none available for them, as we pasteurize our growing substrate which kills off all organisms. So don’t fear, all mushrooms are still vegan, kosher (but not certified) and insect free!
 

Recipe: Vegan Mushroom EtouffΓ©e

Celebrate your Mardi Gras with a classic creole dish. This Γ©touffΓ©e recipe is full of flavor, feeds four and only takes 45 minutes. And don’t forget to buy a King Cake from NorthSouth at the Hyde Park Farmers’ Market for a celebratory dessert.

What you need:

  • 1 large bag of Blue Oyster mushrooms from Rich Life farm

  • 1 tablespoon of Old Bay seasoning, more to taste

  • 1 tablespoon Creole seasoning or 1 teaspoon each of black pepper, paprika, and dried thyme

  • 1 teaspoon seaweed flakes

  • 1 dried bay leaf

  • 2 1/2 cups vegetable stock

  • 1 cup diced tomatoes

  • 1/2 teaspoon salt

  • 2 celery stalks, diced

  • 1 small green bell pepper, diced

  • 2 garlic cloves, minced

  • 1 small yellow onion, diced

  • 3 tablespoons all-purpose flour

  • 3 tablespoons grapeseed or coconut oil

  • Freshly cooked brown rice

  • Parsley and lemon wedges for serving

How to:

  1. Make the roux: In a large dutch oven or heavy pot, heat the oil over medium until it ripples, then sprinkle in the flour. Stirring consistent, cook flour and oil together until the mixture toasts and turns golden brown, 2 to 3 minutes.

  2. Add onion, garlic, bell pepper, celery and salt, and stir. Cook, stirring, over medium heat until the onion is translucent, about 3 minutes. Add tomatoes, stock, bay leaf, seaweed, Creole seasoning and Old Bay. Stir well and bring the pot to a simmer. Add mushrooms and simmer, stirring occasionally, until tender, about 20 minutes. Taste and adjust with seasonings.

  3. Serve Γ©touffΓ©e spooned over rice, garnish with lemon and parsley. Enjoy.

Laissez les bons temps rouler, Cheers!
 

Partner Spotlight: Allez Cafe

Congratulations to this special spot, Allez Cafe, on celebrating their 1-year anniversary! Allez Cafe serves up breakfast and lunch Tuesday - Saturday featuring their handmade artisan breads and other fresh and local ingredients. We’re honored to have our mushrooms on their menu, the veggie banh mi is a must-have.

Allez bakery opened years ago and had so much support, that they were able to open Allez Cafe right next door in 2024. At the Cafe, they serve soups, sandwiches, wraps, good vibes and dank coffee all year around.

Don’t get it confused, the Bakery is at 1201 Main Street and the Cafe is at 1208 Main Street. But either spot you end up, I am sure you will be pleased with their offerings. Give Allez a visit, and tell them we sent you. πŸ˜‰ Enjoy!
 

Happy spring!

There’s a lot to celebrate this month, including Pete’s birthday!! His passion for growing mushrooms started as a hobby years ago, and blossomed into the farm we all know and love. Here’s to Peteβ€”may your day be as rich and fulfilling as the life you’ve cultivated. Cheers to many more years of growth, adventure, and delicious mushrooms! 🍻

#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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