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Hi there! It is a great time of year. Summer has officially started and 4th of July celebrations are underway. We are excited to share a new, seasonal mushroom variety, wisdom about cooking mushrooms, and one way to celebrate USA. Keep reading and you might find a mushroom hotdog recipe that would astonish your guests at the 4th of July grill-out. πŸŽ†πŸ„
 

Farmer’s Markets

Kicking off the summer with Pink Oysters! We hope you had a chance to grab a bag this past Sunday before we sold out. But fear not, we also will have some fresh for you at the Northside Farmer’s Market today, July 3! We will also have Blue Oyster, Lion’s Mane, Comb Tooth, Pioppino and Chestnut with Italian Oyster and Golden Oyster coming in another week or so.

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
 

Mushroom 101

We have a lot of curious folks and first time buyers, so we wanted to answer the frequently asked questions.

  • How do you prepare them?

    Cook them in whatever way is easiest for you. You could roast them in the oven or do a simple sautΓ© over medium heat. When sauteing, start the mushrooms in a dry pan and add oil or butter after a couple minutes to make for the ideal texture.

  • Can I eat them raw?

    No, we always recommend cooking the mushrooms! They have a cell wall made of chitin, which is very tough, and cooking helps break down the chitin. Once you do, the nutrients are unlocked and ready for absorption and it is much easier on your digestion.

  • Do I need to clean the mushrooms?

    No, we do all the cleaning for you. If you see a leftover speck of debris, it is our sawdust substrate. Just brush it off with your hand or towel.

  • How long will they keep?

    Your RLF mushrooms will keep for a week if stored in the brown bag in the refrigerator. The high humidity drawer is the ideal spot.

  • Is the entire mushroom edible?

    Yes, the entire fruiting body has the same flavor and texture. For a mushroom like the oysters, I recommend cutting long, thin, vertical slices so you get a pop of color from the cap and the meaty-ness of the stem in every piece.

  • Fun tip: If you have a recipe you want to try, but it calls for a mushroom variety that we do not carry, don’t sweat! All the mushrooms we grow are great substitutes. Try blue oysters or Italian oysters instead of baby bellas, portobellas or chanterelles. To substitute porcini, try Chestnut mushrooms.

For any other questions or mushroom recommendations, just ask! We are more than happy to offer our advice and connect you with the best mushrooms for your culinary experience. Cheers!
 

Made in the USA

Did you ever wonder how many mushrooms are eaten in the United States? According to the USDA 2022 census, about 702 million pounds of mushrooms! But only a fraction of those mushrooms are grown in the United States.

The United States is the second largest producer of mushrooms, behind China. China has a longer history of mushroom cultivation, learning to grow large volume of mushroom in a short amount of time and space. The efficiency coupled with lower labor costs, enables them to sell many of their mushrooms to the US market, out-competing prices from other US mushroom growers. Mushrooms from abroad can likely be found sold fresh at large grocery stores or dried on online sites, like Amazon and select herbalist websites.

Of course, local mushrooms will have a better quality. There can be more attention to mushroom handling, avoiding breakage and bruising. Reducing transportation time increases the odds of a safe, refrigerated trip. Lastly, small farms can time the harvest to be specific to the individual mushroom, allowing for full development of nutrients and flavor.

Small local farms are even better! Not only will you get better products, but it is also beneficial for the environment. At Rich Life Farm we are able to pump out 500 pounds of mushrooms a week in a 2,000 sq ft space. That’s a lot of mushrooms in a little space; talk about food security! Cut out the expensive CO2 emissions and buy local.

We are happy to tell you exactly where the mushrooms come from. Harvested by our hands twice a day from our facility in New Richmond, Ohio. Celebrate USA-grown produce this 4th of July by coming to a Farmers Market.

 

Mushroom of the Month: Blue Oyster

If you’re reading this, let’s be honest, you are a part of the Blue Oyster Cult. The mushroom of the month is the Blue Oyster. It’s a staple and a classic, well loved by many, Pluerotus ostreatus.

Blue Oysters bring that quintessential mushroom flavor to any dish. They have a meaty texture for a good bite. Slice them, dice them, batter them up and fry them, Blue Oysters can do it all. Recently, a couple regular customers have told us about the Blue Oyster Shawarma they made. The versatility and mild flavor is what makes them many people’s first choice mushrooms.

You could find blue oysters growing naturally in this area, but they may have a more gray color than the vibrant blue. One of my favorite things is walking into the fruiting room at the farm and seeing a wall full of the deep blue oysters emerging from the blocks.

A notable compound that is found in Blue Oysters is ergothioneine. Ergothioneine is an antioxidant amino acid that helps reduce harmful triglycerides that may lead to cardiovascular disease. Ergothioneine may also help protect cells from oxidative stress and free radical damage, which may help defend against neurodegenerative diseases like Parkinson's. Talk about good-for-you food.

Blue Oysters are a variety that you must try if you have not yet. If you don’t like cooking them, about every restaurant we sell to purchases blue oysters, so you can try them out there. Also, shout out to the customer who tried our blue oyster mushrooms for the first time ever and did not like the cook, so she TRIED AGAIN. Inspirational. Don’t fear the mushroom!
 

Recipe: Chipotle Mushroom Hotdogs

What you need:

  • 2 cups of chopped blue oyster mushroom (about 6-7 oz)

  • 1/4 cup nutritional yeast

  • 2 cups + 2 tbsp vital wheat gluten

  • 3 tsp of onion powder

  • 3 tsp of granulated garlic

  • 1 tsp dried rosemary

  • 2 tsp oregano

  • 1 tsp black pepper

  • 1/2 tsp cayenne pepper

  • 2 tsp ground mustard

  • 2 tsp red pepper flakes

  • 1 tsp thyme

  • 1 pinch of salt

  • 1/4 cup blended chipotle with adobo sauce

  • 2 tbsp water

  • 1/4 cup liquid amino

  • 1/4 cup + 1 tbsp coconut oil

Additional Ingredients:

  • Hot dog buns

  • 1/2 red bell pepper, sliced

  • 1/2 green bell pepper, sliced

  • 1/4 white onion, sliced

  • sauce of choice

  • vegan feta

  • pickles, sliced

How to:

  1. Chop blue oysters into tiny pieces and place to the side.

  2. Mix nutritional yeast, vital wheat gluten, onion, garlic, rosemary, oregano, black pepper, cayenne pepper, ground mustard, red pepper flakes, thyme, and salt in a bowl.

  3. In a blender, combine chipotle peppers in adobo, water, liquid amino, and melted coconut oil. Blend until smooth.

  4. Add the chipotle liquid to the dry mixture. Mix and knead the dough together until it starts to toughen up. If the dough is too liquidy, add a bit of vital wheat gluten until the dough is well combined. You want the liquid to be absorbed and all of the powder to appear moist. The dough should no longer be sticky.

  5. Preheat the steamer pan.

  6. Split into 6 to 7 pieces and roll tightly into parchment paper. Create a hot link or sausage shape.

  7. Steam hot dogs in the steamer pan for 20-25 minutes on medium heat. Flip halfway through. If you are not serving immediately, store hot dogs in the refrigerator, wrapped in parchment paper, and in a sealed container to prevent drying.

  8. Unwrap hot dogs and brush with avocado oil. In a pan, gently sear the sausages for 30 seconds to 1 minute on all sides or throw onto the grill

  9. Build and dress your hot dog to your liking. Mustard BBQ sauce goes great with this!

Thanks Turnip Vegan for this hotdog recipe! Give these vegan dogs a try at your next summer grill-out!

 

Partner Spotlight: Oakley Wines

Have you been to Oakley Wines? They are a wine bar and bottle shop located in the Oakley neighborhood of Cincinnati. They specialize in organically grown (and beyond), low intervention wines from small producers. Chef David Saffles has created a small but mighty menu of creative dishes meant to share with your pals and pair with our wine menu.  

They are loyal to mushrooms and buy a variety from us every week. Emalee, Jess (from Zoftig Bakehouse) and I went there a bit ago. Of course, we got the mushroom dish, the Garganelli, and it was delicious. I really liked the wine flight, as well.

Oakley Wines is building community through their wine club, special events with The Rhined, private events in the Cellar, and supporting local farmers. If you want a night out, spend it at Oakley Wines. Cheers!πŸ₯‚

4011 Allston Street | Cincinnati, Ohio

Tues-Thurs 3p-10p | Fri-Sat 1p-10p | Sun 2p-8p
 

Thanks for reading!

Any body is well dressed when they have on a mushroom accessory. Check out these mushroom tote bags from a couple of customer friends. If you need one, let us know. We have exclusive Rich Life Farm tote bags available for purchase online for shipping and market pickup. Hope to see you and your mushroom swag soon!

Follow us for more. #liveyourrichlife

Instagram: @richlifefarm

Facebook: Rich Life Farm and Fungi
Rich Life Farm and Fungi

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

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