Summer is coming in hot and so are our mushrooms. Check out what we are up to and be the first to know about the new strain we’re growing! πŸ˜‰Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ 

Summer is here!

This month we celebrate Pride month, honor Juneteenth, cherish our fathers, and recognize the first day of summer. Happy June.

We at Rich Life Farm seems to have a pretty β€˜chill’ schedule this month as a business. We are staying focused on producing mushrooms and providing them at our usual markets. You can read about our summer-time seasonal β€˜shroom and special news features in this issue of the Rich Life Report.
 

What we are up to:

Farmer’s Markets!

We are at the usual spots to sell you fresh mushrooms. With the summer heat coming in, some tropical varieties will begin making their appearance such as Golden Oyster and Pink Oyster. Keep in mind, these tropical mushrooms have a shorter shelf-life. Be prepared to consume those delicious mushrooms within a couple days from purchasing.

Hyde Park Farmers Market on Sunday from 9:30 am - 1 pm on June 4, 11, 18 and 25th @ Hyde Park Square

Findlay Market Farmers Market on Saturday from 8am - 2pm on June 3 and 17th @1801 Race St., Cincinnati, OH 45202

We will be stocked with Blue Oyster, Queen Oyster, Italian Oyster, King Oyster, Lion's Mane, Comb Tooth, Chestnut, Pioppino, Shiitake, Golden Oyster, Pink Oyster.… and Eggs!
 

June is also Alzheimer’s and Brain Awareness month. Did you get to try our Lion’s Mane extract, yet? This tincture provides you an easy way to get all the β€˜good stuff’ from the mushroom into your body with no preparation needed. You can read in depth about the potential benefits of Lion’s Mane HERE.

Our tincture is made using traditional extract methods and we have found this to make for a quite potent blend. Start with half a dropper full, daily. Listen to your body and adjust to the dosing that is right for you. You can find it at our Findlay Market pop ups.

 

Special features!

Edible Ohio Valley newest edition of the magazine features us, Rich Life Farm in an article put together by Madeline Hordinski. She came out to the farm to highlight different aspects of the business. If you have a subscription to the magazine, you can read it on page 13. If not, you can pick up a copy from us at the Hyde Park Market this coming week, while supplies last.

Emalee made it on the news! Spectrum1 news interviewed her asking about the importance of local food systems and the potential benefit the 2023 Farm Bill may provide. It’s only 2 minutes, listen to it here.
 

Pink Oyster Mushrooms

A summer time favorite, Pink Oyster mushrooms are here! These are a tropical variety that will only grow during these hot weeks, so NOW is your time to try them! But first, lets learn a little bit more.

Pink Oysters, Pleurotus djamor, are native to the tropics and subtropics of Southeast Asia, but are also found in Central America, South America, Australia, Caribbean, Hawaii and Australia. Similar to other Oyster mushroom species, Pink Oyster can be found growing in clusters off decomposing hardwood trees. In the tropics, the hardwoods are palm trees, rubber trees, and bamboo.

They taste similar to bacon and have a slightly hardier texture that lends itself nicely to star in a dish. Unfortunately, their color fades when they cook, so make sure to take plenty pictures before!

Pink Oysters (and Golden Oysters) have a shorter shelf life than other varieties. This is because in the tropics, the high-humidity conditions can accelerate deterioration of the fruiting bodies. The fruiting bodies are the spore-bearing surface of the organism, so to ensure the life cycle continues on, they fruiting bodies need to drop their spores ASAP. The tropical mushrooms have a fast rate to maturity, which has in turn, narrows in their window of freshness. This is a reason why you hardly see Pink Oysters in grocery stores.

Get them directly from us while they are fresh. We hope to have them throughout the month of June, but with limited inventory. Pink Oysters are definitely a variety to try.

 

Recipe: Mushroom Bacon & Salad

Here's what you need:

  • 1 medium Pink Oyster box from Rich Life Farm

  • 2 tablespoons olive oil

  • 2 teaspoons tamari (gluten-free soy sauce)

  • 1 teaspoon smoked paprika

  • ΒΌ teaspoon salt

  • ΒΌ teaspoon ground black pepper

  • 1 tablespoon maple syrup

  • Sea salt for sprinkling

For the salad:

  • Favorite mix of salad greens (Our favorite is a mix of butter lettuce, arugula, and spinach from a local farmer at the Hyde Park Farmers’ Market)

  • Simple ranch dressing or vinaigrette (try the Mustard Shallot Vinaigrette from Spice Spice Baby at ETC Produce and Provisions)

How to:

  1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

  2. Whisk all ingredients except mushrooms in a medium mixing bowl.

  3. Add mushrooms to mixture and toss to coat.

  4. Spread mushrooms onto a baking sheet in an even layer. Sprinkle lightly with sea salt.

  5. Bake for 15-20 minutes. Mushrooms should be crisp on the outside edges.

  6. In a bowl, toss the lettuces and add your favorite dressing. Then top with mushrooms. Viola!

The best thing about this recipe, is that most the ingredients could be found at the Farmer’s Markets!
 

Partner Spotlight: Rich’s Proper

Do you need a new favorite restaurant? Well, Rich’s Proper Food and Drink in Covington, KY might be it. Rich’s Proper features seafood and cocktails with a hint of Southern Creole influence. This spot has become a staple for many in the Cincinnati- Covington area because their food is delicious, served everyday and the team there has mastered a fun atmosphere.

Rich’s Proper has an street-side patio for outdoor seating and a cozy inside with a bar. You can taste how they transform our mushroom by ordering the Shrimp and Grits for breakfast and the Chicken Philly for dinner.

Enjoy all the riches at 701 Madison Ave, Covington, KY 41011 on Monday -Thursday: 11:30am - 10:00pm. Friday - Saturday: 11:30am - 11:00pm. Sunday :10:00am - 9:00pm
 Where to find Rich Life Mushrooms 
 

Thanks for tuning in!

Special thanks to one of our loyal customers, Matt, for the rad mushroom MementoWoodArt piece by Kristin pictured above! All your love and support keep us going. Cheers to you all!

Instagram: @richlifefarm

Facebook: Rich Life Farm and Fungi

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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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