Happy new year! Ring in 2023 with the Rich Life Report. Discover more about who we are, what we do, and what fungi news we have for 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 

Happy New Year!

This Rich Life Report is ringing in the new year with a summary of who we are and what we plan to do in 2023. We have big ideas cookin’! This fungi journey is just beginning and we are honored to be doing it with you!
 

Our mission, simply put, is to grow great mushrooms for great people.

We have mushrooms fruiting year-around for farmer’s market customers, restaurants, and retailer stores. It’s no secret that mushrooms are delicious and nutritious. And with that, we are honored to provide quality, local food to ensure the health and prosperity of the greater Cincinnati area community, so you can live your rich life.

We value Community, Communication, Consistency, Connections, and Collaborations.

This year’s goal is to make mushrooms more accessible to more people.

We can do this by:

  1. Participating in another farmer’s market in centralized location

  2. Increasing retail presence

  3. Creating more mushroom products - we’re talking products that can be shipped to your friends near and far! 

  4. Growing more mushroom varieties to inspire you and enhance your culinary journey

  5. Educating folks through partnerships. We have led forays with the Nature Center, hosted farm tours, donated mushroom mycelium to student researchers, hosted 4-H Club group and have a presentation for high schoolers scheduled. We will continue to educate and inspire, as these are two things that keep us going.

 

The Rich Life Team

Pete

Pete first saw mushrooms being cultivated when he worked on a farm in central Kentucky. After that, he went down the rabbit hole and became fascinated with Fungi. Fast forward 13 years, and he’s realized that he is only beginning to understand the potential applications of fungi.

β€œThey never cease to amaze and excite me.”

  • Favorite mushroom to grow: King Oysters

  • Favorite mushroom to eat: Blue Oysters

  • Favorite song currently: The Harder They Fall by Koffee

  • Favorite mushroom joke: Is mushrooms foraging a hobby? No, it’s a spore(t).

Emalee

Mushrooms are not Emalee’s passion, people are. So what excited her about starting the business was getting to work closely with likeminded folks and getting to work with Pete each day. Now that Emalee and Pete have been operating for a couple of years, her passion for fungi has grown.

β€œWorking with mushrooms everyday is truly exciting and I am always learning something new!”

  • Favorite mushroom to grow: Shiitake

  • Favorite mushroom to eat: Any that I am not cooking!

  • Favorite song currently: Good Enough by Molly Tuttle. It just puts my mind in a good place

  • Favorite mushroom joke: Honestly, mushroom jokes are so cheesy, but after a while they grow on you. 

Kelley

Kelley’s first experience with fungi was in a mycology course in college. This opened her eyes to the large variety of mushrooms that exist and taught her the importance they play in the ecosystem. From there, she continued self-study and her passion for medicinal mushrooms has soared.

β€œI feel extremely lucky to be able to farm mushrooms because I know we are growing highly nutritious food for everyone to enjoy.”

  • Favorite mushroom to grow: Blue Oysters

  • Favorite mushroom to eat: Crispy Comb Tooth

  • Favorite song currently: Bad Feeling by Cobra Man

  • Favorite mushroom joke: Why did the mushroom need time off work? Because he was fried. (yummy!)
 

Come meet us at the Farmer’s Market

We invite you to the Hyde Park Winter Farmer’s market at Madtree Brewing on Sunday mornings. Pick up local produce, baked goods, and hang out.

From 10am - 1pm on January 9th, 15th , 22nd, and 29th.
@3301 Madison Rd., Cincinnati, OH 45209

The beloved Shiitake will be back this month. You can also expect to find Comb Tooth, Lion's Mane, Pioppino, Blue Oyster, King Oyster, Queen Oyster, White Oyster, and Chestnut!
 

Mushroom of the Month: Snow Oyster

White Oyster mushrooms, Pluerotus ostreatus, are quickly becoming a customer favorite. White oysters differ from the other oysters because they have slightly smaller caps and a vibrant white color, appropriately nicknaming the mushroom as a β€˜pearl’ or β€˜snow’ oyster. These mushrooms have a mild and versatile flavor that makes it easy to incorporate into any dish.

Not only delicious, but nutritious. White oysters are loaded with beneficial compounds, one being statins. Statin reduces β€œbad cholesterol” (LDL) by stimulating receptors in the liver to clear the cholesterol from the body. Studies have shown a link between consuming white oysters and a lowering of cholesterol levels. Fun fact.

You can find native White Oysters growing in the wild around here year around. They grow in clusters on dead or dying hardwood trees (oak, maple, aspen, elm, etc). But no need to forage, come enjoy them at our partner restaurants, retailers, and the farmer’s market.

 

Recipe: Cacio E Pepe

Here's what you need:

  • 1 large box of White Oysters from Rich Life Farm

  • 8 ounces spaghetti (gluten-free or regular)

  • Salt, to taste

  • 4 tablespoons of butter or vegan butter

  • 3 cloves of garlic, thinly sliced

  • 1 teaspoon coarsely ground black pepper, plus more to taste

  • 2 ounces parmesan cheese (or vegan alternative)

How to:

  1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Once boiling, add the pasta and cook until just before al dente – the pasta will finish cooking later. Reserve 1.5 cups of starchy water, then drain the pasta and set aside.

  2. SautΓ© the mushrooms: In the meantime, melt 1 tablespoon of butter in a sautΓ© pan over medium-high heat. Then, add the chopped mushrooms and sautΓ© for 3 to 5 minutes. Add the sliced garlic to the pan and cook for an additional 1 to 2 minutes, until fragrant and translucent. Remove the mushrooms and garlic from the pan and set aside, returning the pan to the burner.

  3. Bloom the Pepper: melt 2 tablespoons of butter in the same pan over medium-high heat. Add the freshly ground black pepper and swirl it around in the pan for about a minute to bloom the spice. Then, add ΒΎ cup of the reserved pasta water to the pan and bring it to a simmer.

  4. Add the Pasta: Reduce the heat to low, then add in the pasta and remaining 1 tablespoon of butter. Once the butter has melted, add in the grated parmesan and toss the pasta with tongs, until the dairy-free cheese has melted. If your sauce is too thick, add more pasta water in 2 tablespoon increments to thin it out.

  5. Serve: transfer the pasta to serving plates, and top with our caramelized garlicky mushrooms, or as desired. Serve warm; this recipe is best served fresh, but leftovers will keep in the fridge for up to 3 days and are best reheated on the stovetop with a splash of water.

    Thanks, FromMyBowl for this recipe.

Enjoy! For more recipes, check out our website.
 

Restaurant Spotlight: St Francis Apizza

St. Francis Apizza is a family owned and operated β€˜to-go’ pizzeria in Hyde Park. They handmake the dough in house, then craft each pizza with locally sourced ingredients in mind. They’re named β€œBest Pizza” of Cincinnati 2021 (Enquirer) and #3 Best New Restaurant 2021 (City Beat Cincy).

Open 4:00 - 8:00 Wednesday - Friday and 12:00 - 8:00 Saturday - Sunday.

St. Francis Apizza also has a favorite mushroom, the Blue Oyster! They make a delicious pizza called the New Richmond with Tomato sauce, mozzarella, pecorino romano and grana padano, extra virgin olive oil, local oyster mushrooms, red onion, and local fresh basil to finish.
 

You can also find our mushrooms at:

  • Mita's

  • Alcove

  • Dear Restaurant and Butchery

  • Rich’s Proper

  • Baker's Table

  • Baker’s Table Bakery

  • Salazar

  • 20Brix

  • Allez

  • NorthSouth

  • Wildweed Pasta

  • Madison’s at Findlay Market

  • Pipkins

  • ETC Produce & Provisions

  • Reddens Fine Meat and Seafood

  • Daylily Deli
 

That's a wrap!


Thanks for ringing in the new year with us. Let’s celebrate 2023 together. Stay connected through the links below.

Instagram: @richlifefarm

Facebook: Rich Life Farm and Fungi

Mush love! #liveyourrichlife
Rich Life Farm and Fungi

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

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