🍄 It’s National Mushroom Month!

Happy National Mushroom month! September is the start of spooky season and those mysterious, magical organisms that thrive in the shadows, mushrooms, are a perfect tie into the season. As you take your autumn hikes, keep your eyes peeled for the last of the Chanterelles, Puffballs, Chicken of the woods and Hen of the woods (my personal favorite). Our newsletters are always fungi themed, but this one is extra special with our report from the Telluride Mushroom Festival. Read it all here, folks! ⬇️💌

Farmer’s Markets

Studies suggest that visiting a farmers market isn’t just about fresh food, but good moods. Farmer’s markets are considered a happier place than a grocery store, where one can feel a strong community connection. If you get there early enough, you might luck out with some pink oysters! Be sure to plan accordingly, the pink oysters must be cooked within a day or so of buying them. You can also expect to see us with Blue Oyster, Comb Tooth, Lion’s Mane, Pioppino, Chestnut, Queen Oyster, and Golden Enoki.

Northside Farmer’s Market Wednesday’s from 4pm - 7pm @the Heart of Northside parking lot We will not be there Sept 17 or Oct 1

Montgomery Farmer’s Market Saturday’s from 9am - 12:30pm @Montgomery Elementary School parking lot We will not be there Oct 4

Hyde Park Farmer’s Market Sunday’s starting May 11th from 9:30am - 1pm @Hyde Park Square We will not be there Oct 5

The gals went to Telluride!

Emalee and I went to the 45th annual Telluride Mushroom Festival in Colorado. We met some of the legends of the mushroom community, attended various workshops and classes and left with a renewed energy for fungi farming. Every year the festival grows, focused on education and community building across all attendees. It began on a Wednesday and ran through Sunday, with Saturday having the mushroom parade. Here’s some of our experiences.

We met one of the most famous entities in the mycological world, Paul Stamets. He is a leader in mushroom research, founded Fungi Perfecti and is a pioneer in the psychedelic medicinal mushroom realm. You may have seen one of his Ted Talks or read one of his books, like Mycelium Running. He gave a couple presentations which we were able to attend. Emalee got a signed copy of his newest publication for a keepsake, signed to Pete, since he held things down at the farm while we were away. #manoftheyear

We also heard from Louie Schwartzberg who filmed Fantastic Fungi, and teased a second mushroom movie in the works. I got to go on a mushrooms foray with Alan Rockefeller and Mandie Quark, while Emalee took a natural dyes course with Mayumi Fujio. There were a lot of people to meet! And of course, we made some friends along the way, see Katie our hiking buddy below.

Kelley’s Telluride tale:

This summer was a record dry one for the city of Telluride, especially the week leading up the festival. However, my favorite experience was the foray I went on. The mushrooms were slim pickings, but the education succeeded expectations.

The foray sought out rare fungi varieties and taught us proper photo technique and how to use iNaturalist to document them. We found many tiny mushrooms, majority of them were Gallerina and Cortinarius species. We collected and transported them safely in a tackle box back to the lab where we looked at the microscopic pore-bearing surfaces, basidia, and began to dry the mushrooms.

The foray leader, Mandie Quark, took the dry mushroom samples back to her lab in Michigan for DNA Analysis to further build out the fungi data sequencing DNA. This is so important because there are so many mushrooms we have yet to describe, or at least document in particular areas.

If you’re a nerd like me, you can be apart of this fungi collection, too. Snap photos of the cool mushrooms you find and make an ‘observation’ on the iNaturalist app. Make sure to get a picture of the underside of the cap, you may have to flip your phone upside down for the best upward angle. Use another object for scale, like a quarter. And if the mushroom is growing close to a tree, get a twig and leaves or pinecone/acorn/etc to add into the photo, too. Citizen science at it’s finest. Let’s nerd out on iNaturalist together.

Emalee’s Telluride Tale:

I was so thrilled to go to the Telluride Mushroom Festival to further ignite my passion for Fungi! I typically do not have as much hands on work with the fungi we cultivate, so this was an opportunity for me to gain a deeper understanding of mycology in general. Some of my favorite presentations included Dennis McKenna on his and Terrance’s Stoned Ape Theory and new research surrounding the Hypothesis, and the role animals play in spreading certain species of fungi that have no spores or fruiting bodies.

The workshops the were incredibly inspiring for projects I can continue to do on my own. Making mushroom paper, botanical printing and dyes, and creating “Mycomaterials” are all learned processes I plan to incorporate into my ongoing list of projects. I even got to attend a Truffle Dog Foray! Overall, it was such a joy and privilege to attend the Festival. The location played a huge part in the experience, and what a beautiful place to be!

The Mushroom Parade:

The most unique experience of Telluride Mushroom Festival is the parade. Locals and festival goers alike, dress in their most incredible mushrooms costumes to march through downtown. The costume contest at the end was serious! We saw folks painted up as the blue wood rot fungus, Chlorociboria aeruginascens. Others unrecognizable with their large mushroom hats, like the shaggy mane, Coprinus comatus. And so many creative adult, children, and even dog costumes. The winner this year was the Pholita! Emalee was the Cicada butt fungus, Massospora cicadina and I was rocking a blewit cap, Clitocybe nuda.

There was a lot we learned, but the festival didn’t come without it’s fun either. We are grateful for the time away to fall even more in love with fungi and re-ignite our passion. We couldn’t have taken this trip without Pete’s extra hours of work on the farm or without your constant support. Thanks for letting us be your mushroom people. We have some exciting things in the works. 💖

Mushroom of the Month: Pioppino

Pioppino mushrooms are a delight. The name “Pioppino” comes from the Italian word pioppo, meaning “poplar tree” because these mushrooms naturally grow at the base of black poplars in the wild. In Italy, they’ve long been prized as a forager’s treat and have become a widely cultivated mushroom in recent years. We call them Pioppino mushrooms, but other farmers may refer to them as Black Popular mushrooms and Velvet Pioppini.

Their dark brown caps and slender stems give them an elegant look, while their rich, nutty aroma makes them a standout in the kitchen. We love their stems! The long stems have a nice texture, similar to asparagus, making it a great mushroom to roast in the oven with a little bit of olive oil and herbs. The dark cap and light brown stems grants Pioppino the best mushroom for a blended mushroom soup dish.

Nutritionally, Pioppinos are a good source of dietary fiber, B vitamins, and essential minerals like potassium and phosphorus. But what really sets them apart is their high level of ergothioneine, a rare antioxidant that helps protect cells from oxidative stress. They also contain notable amounts of polysaccharides, compounds being studied for their immune-supporting and anti-inflammatory potential. These qualities make Pioppinos not just a culinary delight, but also a mushroom with meaningful nutritional benefits.

Pioppino mushrooms are a variety you need to try! Like all our mushrooms, we harvest them fresh everyday. We pay extra attention to Pioppinos so that we harvest them at a slightly younger age than other mushrooms. Doing this will keep extend their shelf-life. Where else can you get mushrooms that last in your refrigerator for a week to 10 days? Come see us at the Farmer’s Market.

Recipe: Balsamic Pioppino Duxelles

Embark on a culinary journey with this exquisite Balsamic Pioppino Duxelles recipe, inspired by the French tradition—a finely minced mixture of mushrooms, shallots, and herbs. Renowned for its versatility, duxelles traditionally serves as a luxurious stuffing for poultry, such as chicken or turkey, adding depth and flavor to every bite. Elevate your appetizers by spreading this savory blend atop crostini or use it as a delectable filling for delicate pastries.

Here’s what you need:

1 large bag of Pioppino mushrooms
3 tablespoons unsalted butter, divided
1/3 cup finely chopped shallot
2 tbsp chopped fresh thyme (or 1 tsp dried thyme)
Kosher salt, to taste
Freshly ground black pepper, to taste
3 tbsp Balsamic vinegar
1/3 cup white wine

Here’s how:

1. Heat 2 tablespoons of butter in a large skillet over medium heat until melted.
Add the minced Pioppino mushrooms to the skillet and sauté until they release their moisture and begin to brown, about 8-10 minutes.
Push the mushrooms to one side of the skillet and add the remaining 1 tablespoon of butter to the empty side. Add the chopped shallot and thyme to the butter and cook until the shallot is translucent and fragrant, about 2-3 minutes.
Combine the mushrooms, shallot, and thyme in the skillet and season with salt and pepper to taste.
Pour in the Balsamic vinegar and white wine, stirring to deglaze the skillet and incorporate the flavors.
Cook the mixture for an additional 2-3 minutes, or until the liquid has reduced and the duxelles have a thick, spreadable consistency.
Remove the skillet from heat and adjust seasoning if necessary.
Allow the duxelles to cool slightly before using as a flavorful spread, topping for meats, or filling for pastries.

Partner Spotlight: Pipkins Market

Did you miss the Farmer’s Market? Do you live near Blue Ash? Then you must know Pipkins Market! Pipkins Market partners with local farmers and small business owners to loyally provide the freshest seasonal produce, specialty groceries, and a vast selection of annuals, perennials, pottery, and hard goods.

Pipkins Market has been a long time supplier of Rich Life Farm and Fungi mushrooms. They have recently switched over to providing our mushrooms in bulk instead of prepackaged mixed varieties. If you love Lion’s Mane, Chestnut, or Blue Oysters, Pipkins has them to pick to your liking.

Open seven days a week, Monday - Saturday: 8 am to 7 pm and Sunday: 10 am to 6 pm. Find Pipkins at 5035 Cooper Rd. Cincinnati, OH 45242.

Things to do this month:

Get gardening with inspiration (and new plants) from the annual Native Plant Sale at the Civic Garden Center TODAY! Open from 9am - 3pm.

If you are looking for an outing later this month, be sure to check out the Clermont County Farm Tour! We will have a booth set up on Saturday, September 27th at Vista Grande Ranch. Click the button below for more details!

Clermont County Farm Tour

Thanks for tuning in!

#liveyourrichlife

Instagram: @richlifefarm

Facebook: Rich Life Farm and Fungi