Reflect with us on all the fungi figures; how many mushrooms did we grow this past year? Who ate all those mushrooms? And what are our plans for 2024? Find out in this Rich Life Report.Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ 

We did it! We made it through another year of mushroom growing and y’all did a fantastic job with mushroom eating! This small farm would not be successful (or able to exist) without your consistent support. We cannot thank you enough. Let’s take a look on all our accomplishments this past year and what we have in store for you in 2024. πŸ₯‚
 

A year in review:
 

Notes from your farmers

Emalee: "There is something to be said about when a year flies by so quickly. This year flew by. During it, I didn't know if that was a good or bad thing. Looking back now I realize it moving so fast is an indication that we were busy and thriving. I loved how busy we were this year, whether it was running production, going to markets, teaching classes, attending class and meetings, making deliveries or running numbers and reports; we were always moving in a place of positive growth for the business. It is hard to pick just one moment that was my favorite, because all the moments culminated into this busy year that sustained this small farm, and we are so proud of it. If I had to pick one specific part though, it would be stepping out of my comfort zone and networking with other small business owners, farmers and members of the community we live in."

Pete: "The best part of my mushroom farming year was completing several projects that increased our weekly production of fresh mushrooms, the quality of the products that we produce and efficiency with which we operate.  I would not have been able to complete these projects without Emalee and Kelley stepping up to take on the daily operations of the farm. This gave me the time to analyze our operations and design new systems to improve the farm. The most satisfying project was installing the high-pressure misting system in our fruiting rooms. It is a low maintenance solution that provides optimal humidification for the fungi."

Kelley: "There is so much to reflect on over the past year. Finally, I have more confidence in my understanding of the complexities of mushroom farming, but the learning never ends! I have the best teachers in the fungi growing game and am extremely humble to continue working with Pete and Emalee to bring y’all the tastiest of mushrooms. My ultimate favorite moment of 2023 is simple; absolutely stunning my family with a delicious meal of fettucine alfredo with our own Maitake mushrooms. It was pretty impressive for a gal who never cooks."
 

Looking ahead

Emalee: "I am looking forward to making progress on our storefront in 2024. Yep, cats out of the bag; we are opening a Rich Life storefront right by our home! I cannot wait to connect with our community in a new way and help create a consistent outlet of sales for other local producers. Keep it local, friends!"

Pete: "I'm looking forward to continuing to grow the best mushrooms we can while also growing myself into the best human I can be. To quote the late Masanobu Fukuoka, "the ultimate goal of farming is not the growing of crops, but the cultivation and perfection of human beings". I hope this involves growing my role within the business and maybe some relaxing time away from the farm. "

Kelley: "In the fruiting rooms, we have been experimenting with various growing methods to produce the most perfect shaped and sized mushrooms. I am looking forward to continue this research and fine tune the practice, so that we can grow even more mushrooms this next year. Personally, my goal for 2024 is to consume more mushrooms each week so we can hit over 20,000 pounds next year.”
 

Farmer’s Markets

Is your new years resolution to eat local, fresh, and the better-for-you foods? Whatever your resolution is, come get all your culinary needs from us and the other amazing Cincinnati farms at the farmer’s markets. See you there.

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

Northside Farmers Market every Wednesday from 4pm - 6pm INSIDE the Heart of Northside (4222 Hamilton Ave)
 

Recipe: Winter Squash and Mushroom Curry

A newsletter is not complete with out a recipe! This January we share the some spice with this hot, curry soup. Luckily, some of these ingredients could be found at the Farmer’s Markets, so convenient.

What you need:

  • 1 large box of Rich Life Farm & Fungi mushrooms, sliced

  • 10 ounces of butternut squash

  • ΒΎ cup Coconut Milk

  • 2 tablespoons lime juice

  • 3 tablespoons vegetable oil

  • 1 - 2 small green chilies (JalapeΓ±o or Serrano)

  • 3 medium shallots or 1 small onion, finely diced

  • Β½ teaspoon cumin seeds

  • Β½teaspoon black mustard seeds

  • 2 garlic cloves, minced

  • 1 teaspoon ground coriander

  • Pinch of ground cayenne

  • 1/2 teaspoon ground turmeric

  • Handful of fresh or frozen curry leaves (optional)

  • Cilantro sprigs, for garnish

How to:

  1. In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.

  2. Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)

  3. Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.

  4. Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to get brown around the edges, about 10 minutes.

  5. Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.

  6. Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

Enjoy! This serves about 4-6 people and can be prepared in 30 minutes. Thanks, New York Times, for this recipe!
 

Let’s keep feasting on the fungi!

This time of year is the slowest, and often most difficult, for the restaurant industry. After the holidays, many folks may be focused on saving money and dining out less. But if you find yourself celebrating the new year, we encourage you to support a small, local restaurant. We provide mushrooms to a bunch of amazing spots in the city, both casual and upscale. Click the button below for the full list. Cheers!
 Where else to find Rich Life Mushrooms 
 

Let’s have a great 2024!

Instagram: @richlifefarm

Facebook: Rich Life Farm and Fungi

#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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