🌿Get your mushroom fill with this Rich Life Report. We highlight golden oysters, a taco recipe, a rooftop bar, a fundraising dinner event, and a new puppy!Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ 

It’s June! Happy Pride, cheers to Juneteenth, and special shout out to all the dads out there. Summer is right around the corner even though it feels like it already. Do you need some summer plans? How about a dinner party that supports the Northside Farmers Market or dine at a hot, new rooftop bar serving up the finest Rich Life mushrooms or host your own special β€˜shroom dinner with a mushroom taco recipe. This and more can be found in this Rich Life Report.πŸ„β¬‡οΈ
 

Farmer’s Markets

You know where to find us. We will have mushrooms and tinctures at both markets. At the Hyde Park Farmers Markets, we will have eggs, but they sell out fast. Get there early to secure your colorful box of assorted eggs. This month you can expect to see Blue Oysters, Italian Oysters, Golden Oysters, Queen Oysters, Chestnuts, Shiitake, Lion’s Mane, Pioppino, and Comb Tooth.

Hyde Park Farmers Market every Sunday from 9:30 am - 1 pm @Hyde Park Square

Northside Farmers Market every Wednesday from 4pm - 7pm @the Heart of Northside parking lot

*We will not be at the Northside Farmer’s Market today (June 5th), sorry about that!
 

Meet Maisy

Were you able to meet Emalee and Pete’s new puppy this past weekend at the Hyde Park Farmer’s Market?! Meet Maisy. She is a 10 week old rescue puppy who is looks to be majority Great Pyrenees. She has old soulful eyes and the sweetest personality. Maisy begs to be held and when you go to pet her, she might rest her head in the palm of your hand. It is heart crushing cute. So far, she is melding well with the big boys, Griz and Basil. But the cats aren’t as relaxed with their new sister. With time, we are sure they’ll grow fond of each other.
 

Fundraising Dinner

You can help support the Northside Farmer’s Market by enjoying at Dinner Party at Ruth’s Cafe! The dinner will be cooked by local chefs using local ingredients from farmers of the Northside Market, so you know it’s going to be good. It happens Sunday, June 23rd from 4pm - 6pm.

If you can’t make it to the dinner, you can still participate. There is a Raffle you could win! Raffle tickets will be available for purchase at the market for the next three weeks leading up to the event, as well as at the event itself. Tickets are 1 for $5 or 5 for $20. You do not need to attend the Dinner Party to participate. The winner will win win $500 worth of gift cards and Cincinnati attractions. Three additional winners will receive a gift basket full of goodies from local Northside businesses.

Side note, if you are a small business and want to donate something to the Raffle basket, reach out to Emalee (info@richlifefarm.com). Thanks!

More information about the Dinner Party can be found on the Northside Farmer’s Market website and tickets will be available through the QR code below. Hope to see you there.

Supporting Farmer’s Markets, either through events like this or with your shopping, you allow producers in our area to thrive. You are choosing to spend your money with your neighbors and invest in your community. We see you, we appreciate you! You make it possible for us to do what we love. Good food brings good company, and y’all are it! Thank you for eating mushrooms!
 

Class Update

Quick update about the class, In the Lab with Fungi; we rescheduled! With it originally scheduled during Memorial day weekend, we realized it may have limited participation. The class will now take place on Saturday, August 10th at 10am. Those who had tickets are grandfathered into the next session, but if you cannot make it, the Civic Garden Center will refund you.

From spore to store, learn in-depth cultivation skills and techniques that are applicable to a wide array of fungi. We'll discuss topics like agar and culture work, spawn production, and fruiting substrate.

This class is ideal for those who have some basic mushroom growing experience and are looking to take their skills to the next level. However, beginners are also welcome to attend! Sign up here.

 

Google Reviews?

Who wants to help us out and leave a nice google review for us? We want to expand our online presence so our fellow Cincinnatians know they have access to local, fresh and affordable mushrooms. You can rate with stars or go the extra step and write a blurb or share a photo. We are fueled each week by your constant support and appreciate everything you do for us.

 

Mushroom of the Month: Golden Oyster

You know it’s summer when you start seeing the tropical varieties appear at the market! This month’s highlight is the Golden Oyster, Pleurotus citrinopileatus. These delicate, small golden mushrooms are fragrant and bursting with flavor.

Golden Oysters are very flavorful with subtle sweet, nutty and grassy notes, while adding a fabulous pop of sunshine color into your cooking. Their caps are fragile and small, so chopping them up might not even be necessary. They do have a shorter shelf life than the other mushrooms because they dry out so quickly, so plan to cook them 2-3 days after purchasing them.

These mushrooms are native to eastern Russia, China and Japan, but can now be found growing across the United States. They are non-native to the area, but are they invasive? That is the question. According to NPS an invasive organism is one that β€œcauses harm to the environment, economy, or human, animal, or plant health.β€œ Golden Oysters play a large ecological role as decomposers, just like every other oyster mushroom. These mushrooms help break down dead or decaying trees to eventually return those nutrients back into the soil, ultimately creating a healthy environment for another plant or tree to spread their roots. But are golden oysters threatening the populations of other decomposers, like native Blue oysters, Pluerotus ostreatus?

In our opinions, we do not think the Golden Oyster is an invasive mushroom, just a non-native one. We think it competes fairly with the other species we have growing in the area. Plus, it’s delicious, so why not increase our chances of foraging a choice-edible. Next time your on a stroll through the woods and spot an oyster, try to identify it as Golden oyster or common oyster. Together we’ll find out; is Cincinnati turning golden?

Come experience the deliciousness that is Golden Oysters. Available in small, medium, or large sizes at the Hyde Park Farmer’s Market or Northside Farmer’s Market.
 

Recipe: Crispy Mushroom Tacos

What you need:

For the mushroom tacos:

  • 2 medium boxes of Golden Oysters from Rich Life Farm

  • β…“ cup neutral oil, like canola

  • ΒΌ tsp ground cumin

  • 1 Β½ tsp coarse kosher salt

  • Black pepper

  • 12 corn tortillas

For the pico de gallo:

  • 1 large beefsteak tomato, cored and cut into ΒΌ-inch dice

  • 1 large ripe Hass avocado, pitted, peeled and cut into ΒΌ-inch dice

  • 2 jalapeΓ±os, stemmed and finely chopped (optional)

  • Β½ cup cilantro leaves, finely chopped

  • 3 tbsp fresh lime juice (about 1-2 limes)

  • Coarse kosher salt

How to:

  1. Make the pic de gallo: Combine the tomato, avocado, jalapeΓ±os, cilantro and lime juice in a bowl and season with salt. Gently fold together. Set aside to allow flavors to marry while the mushrooms cook.

  2. Make the tacos: Tear the oyster mushrooms into bite-sized pieces, leaving some mushroom tops whole. To make sure the mushrooms become crisp, cook in 2 batches. Heat a large cast iron or other heavy skillet over medium-high heat and coat with half of the oil. Once the oil is hot, add half the mushrooms in a single layer without overcrowding. Cook, stirring every few minutes, until deep golden brown and crisp, about 10 - 15 minutes. Transfer to a plate and repeat with the remaining oil and mushrooms. Return the first batch to the skillet, and add the cumin and salt, and season with pepper. Stir well, then remove from the heat.

  3. While the mushrooms are cooking, warm the tortillas on a comal or heavy skillet over medium -high heat until soft and pliable. Wrap them in a dish towel to keep them warm until ready to serve. Divide the mushrooms and pico de gallo among the warm tortillas. Serve immediately.

This recipe is from New York Times cooking. A fabulous resource for your culinary inspiration.
 

Partner Spotlight: Opal

Do you ever want good food, views and vibes? Then go to Opal Rooftop Restaurant and Bar. Opal is a stunning new spot in Covington serving up wood-fired food made with local ingredients, paired to perfection with curated cocktails and wines. It’s a casual fine-dining experience. Plus, you’d be seated at their open roof-top patio.

Opal is another β€˜best new restaurant’ according to City Beat, so of course they offer mushrooms from yours truly. We recommend trying the Mushroom as a side and on their lunch offering, β€œToast.”

Reserve your table or walk in for a fine a time at 535 Madison Ave, Floor 7, Covington, KY 41011 from 11am-11pm (closed in between services 2pm-4pm) Wednesday - Saturday. Or visit Sunday 4pm-9pm and Tuesday 4pm-11pm. Cheers!!
 

Thanks for reading!

The gift that keeps on giving, mushroom compost. My garden bed sprouted a Golden Enoki mushroom the other day, after a heavy rain and followed by a warm day. This just shows how resilient mushroom mycelium is. The last time the farm grew golden enoki was in February and after 4 months of being shoveled, transported and shallow tilling, the mycelium lives! Pretty neat.

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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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