πŸ„ This month we’re sharing the feel-good content highlighting the latest on farmers markets, Cincy’s food scene and Golden enoki mushrooms.Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ 

Are you madly in love with mushrooms? Us too.

Each of us had some time away from the farm recently. Pete and Emalee vacationed to the coast of Florida for a cousin’s wedding. I traveled the opposite direction to ski in Colorado’s snowy mountains. Now, we’re all back and refocused on doing what we love, growing gourmet mushrooms!

This newsletter brings you the scoop on farmer’s markets, golden enoki, Cincy’s culinary superstars and more. Here’s to the start of fungi February. πŸ„πŸ’Œ
 

Farmer’s Markets

Come to the perfect place for sustainable food and enjoy the vibrant atmosphere. You know the freshness and flavor of locally grown food can’t be beat. And bring your special someone! Make it a date.

We will have Blue Oyster, Queen Oyster, Golden Enoki, Pioppino, Chestnut, Lion’s Mane, Comb Tooth, and occasionally King Oysters.

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
 

Cincy’s food scene

Cincinnati has a vibrant food scene and incredible culinary talent. This year, two chefs and one bartender were announced as semifinalists for the prestigious 2025 James Beard Award. All of whom have Rich Life Mushrooms throughout their menu. Coincidence? Maybe.

Congratulations to:

  • Chef Jordan Anthony-Brown of The Aperture, recognized in the Emerging Chef Category.

  • Mike Stankovich, owner and bartender of Longfellow (and MidCity), a semi-finalist for Outstanding Professional in Cocktail Service.

  • Chef David Jackman of Wildweed, nominated in the category of Best Chef in the Great Lakes region (IL, IN, MI, OH)

It is a great honor to be nominated, so show them your support and take yourself out! You deserve it.
 

Partner Spotlight: Wildweed

Wildweed is owed by David and Lydia Jackman. As mentioned above, chef David Jackman was nominated for the James Beard Foundation as Best Chef in the Great Lakes region (IL, IN, MI, OH). Wildweed has also been named as one of top 35 Best New Restaurants by the Esquire when they opened last year (2024).

Wildweed began as a pasta pop-up and blossomed into what they are today - a restaurant offering an a la carte menu focused on wild foraged, and local ingredients with a heavy focus on handmade pastas. They have curated an excellent culture between workplace and staff, so that the vibe will always be right. Inside they have a massive mushroom mural for the fantastic atmosphere.

For a more intimate food experience, you could dine at the chef’s counter. Here, you will try a menu based around a selection of seven ingredients, explored over the course of a dozen or so dishes. You can watch the chefs work and be guided through the culinary experience. Plus they host collaboration meals with other outstanding chefs. Just last weekend they hosted the first one, with Chef Colby Rasavong of Nashville incorporating his Lao heritage into the tasting menu.

Wildweed said it best. β€œWe are fun-dining. Freshly milled grain. Hundreds of thousands of hand formed noodles. A healthy obsession with ice cream. Wines of terroir, cocktails of season. Unique vegetables from friends who pour everything into their soil. A community. The celebration of the crossroads between time and place. A canvas. The endless search for flavors to paint with. Whole animal butchery. Delicate, intentional plates. Wildcrafted ingredients captured at the peak moment. Dishes that make you laugh. Seeing β€˜just how far’ we can push it. We are Wildweed.”

If you haven’t been yet, we strongly recommend! Reservations are recommended for the main dining area, but required for the chef’s counter experience. Cheers!
 

Mushroom of the Month: Golden Enoki

Arguably one of the most photogenic mushrooms, this is Golden Enoki! Golden Enoki are a favorite across our customers and a staple in many Asian dishes. But they also grow natively here in the Cincinnati area!

Golden enoki are tiny in size, but mighty in flavor. With subtle earthy and slightly sweet notes, they are a fabulous addition to various dishes. The texture is crisp yet tender, with long, slender stems that offer a satisfying bite while the tiny caps remain soft. They are rich in glutamates which is what makes them taste so savory and umami. Enoki are ideal for soups, salads, and stir-fries

Nutritionally, golden enoki mushrooms are low in calories but rich in essential vitamins and minerals, particularly vitamin B1 (thiamine) and various antioxidants. They're also a good source of fiber, contributing to digestive health, and contain some protein.

On large scale farms golden enoki are fruited in jars or bottles, to create an high CO2 environment around the substrate and baby mushrooms, so that they are eencourage the to grow long and tall toward the fresh oxygen. We replicate this at our farm with the specialize mushrooms bags that we use for all the other mushroom varieties. So far, this fruiting method has proved itself quite successful. so expect to see enoki for the next couple months.

Golden enoki thrive in cooler temperatures, so we only grow them in the winter time. Make sure you get them while you can!
 

Recipe: Braised Eggplant, Pork, and Enoki

Nothing says β€œI love you” quite like a delicious homecooked meal, especially one with locally grown ingredients! This recipe serves two, but can easily be doubled, tripled, or halved depending on your plans. Bon appetite.

What you need:

  • 1 medium bag of Golden Enoki from Rich Life Farm

  • 12 ounces Eggplant or sub another squash (like a Delicata squash from the farmers market)

  • 3 tablespoons Chinese rice wine (Shaoxing) or dry sherry

  • 2 tablespoons soy sauce

  • 1 tablespoon sugar

  • 1 tablespoon black vinegar or balsamic vinegar

  • 1/4 teaspoon ground black pepper

  • 2 tablespoons vegetable oil

  • 6-8 ounces ground pork

  • 2 tablespoons minced garlic

  • 2 dried small hot, red chilies,sliced

How to:

  1. Trim off the stem ends from the eggplant or squash and cut into 1/2-inch thick cubes. in a small bowl mix the wine, soy, vinegar, pepper and 2/3-cup water.

  2. Place a wok or large frying pan over high heat. When the pan is hot, add 1 tablespoon of the oil and rotate the pan to spread. Add the pork and stir fry until it has broken into small chunks and is slightly brown (3-5 minutes). Reduce the heat to medium-high. Add the remaining 1 tablespoon of oil, garlic,chillies, and eggplant; stir fry until the eggplant begins to brown (2-3 minutes). Add the water mixture. Bring to a boil. Reduce the heat to a simmer and cover, stirring occasionally, until the eggplant is soft when pressed (7-9 minutes). Stir in the mushrooms and remove from heat.

  3. Transfer to a serving bowl and sprinkle with cilantro. Enjoy over rice, egg noodles, or by itself.

You and who? πŸ˜‰πŸ’•
 

Mush love!

Sorry I couldn’t resist that pun during this month of celebrating ~love~. We hope you share smiles with your friends, family, lovers and pets. Enjoy these heart shaped fungi. Yours truly, the Rich Life Farm crew. xoxo
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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