πŸ‚ Cozy up with your fungi friends. We are offering a new class and have shared some important dates in this newsletter. Read about it all here, folks!Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ 

The season is slowly changing and before it slips away, let’s reflect on all things the summer brought. It was hot and challenging, (as summer typically is for the moody mushrooms) yet we formed new friends, deeper connections, and gratefulness for the day-to-day. We felt the support of the community through markets and various outreach events. We truly feel blessed to be a part of it. Here’s to summer. πŸ₯‚

Now, we are more than happy to say, Happy September! Fall is the start of a fantastic foraging season. Look for chicken of woods, hen of the woods, honey mushrooms and admire, but don’t eat, the Jack o’lantern mushrooms. Stay cozy, healthy and happy this spooky season with the tips found in this newsletter. πŸ’ŒπŸ„
 

Farmer’s Updates

Our favorite farmers, Pete and Emalee, finally have the chance to take a relaxing, reflective, and blissful week-long vacation!

They work so hard. Mushrooms require a massive amount of attention, a minimum of 3 visits per day every day - and I am not exaggerating. Pete and Emalee are both are so passionate about growing mushrooms and being a solution to food access within the Cincinnati area, but work is work. Vacations are needed, so bye to the farm and hello to the sweet smell of Vermont maple syrup!

With that being said, there will be some farmer’s markets that we will NOT be at, so make sure to mark your calendar and plan to substitute your mushroom meal with other seasonal produce. 🌿
 

Farmer’s Markets

See us when you can! We will be supplying your September with Blue oysters, Queen oysters, Elm oysters, Lion’s mane, Comb tooth, Pioppino, and Chestnut. Remember to make note of the markets will we not be at. Fear not, you can still find our mushrooms for sale at Daylily Cafe, Pipkin’s Market, Reddens Fine Meats, Madison’s at Findlay Market and ETC Produce & Provisions.

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

**Except Sunday, September 15th**

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

**Except TODAY, Wednesday, September 11th**
 

Cultivate + Connect

Emalee is a proud member of the Greater Cincinnati Regional Food Policy Council, which is based at Green Umbrella, a nonprofit here in Greater Cincinnati that works to reduce emissions, build a resilient and equitable food system, create thriving greenspaces, and support local communities in achieving their environmental priorities.

They're hosting a local food celebration on September 19th. It will be an evening of connection, storytelling, and celebration of our region’s food system champions in support of our food programs - the Food Policy Council and the Common Orchard Project. 

The evening's featured storytellers will include Anna Albi, Becky Richey, Anna Haas, Fran Knox Kazimierczuk, Polly Campbell, and Levi Grimm. Registration includes two drink tickets and we've partnered with Findlay Kitchen, Incubator Kitchen Collective, and Edible Ohio Valley to curate a delicious menu featuring 18 local businesses!

Buy tickets and learn more at on their website; HERE.

 

Let’s Grow Mushrooms Workshop

Join Pete and Emalee at White Oak Garden Center as they teach the basics of controlled environment mushroom cultivation. Using readily available products, participants will learn the step-by-step process to growing their own gourmet mushrooms. Attendees will leave with a mushroom grow kit that they create during the workshop. Sounds fun, right?

It’s Saturday, September 28 at 10:30. Tickets are $45 and limited. Sign up today on the White Oak Garden website, HERE.
 

PSA: Take your Tinctures

Cold and Flu season is swiftly approaching! Make sure you fortify your immune system and support your body with good-for-you foods to fight those winter bugs (and blues). We’re stocking up so you can, too. Take your tinctures, eat your greens and let’s embrace the season.
 

Mushroom of the Month: Lion’s Mane

It’s medicinal, it’s tasty…it’s Lion’s Mane! This hairy-looking mushroom is by far one of the most popular varieties. So let’s learn a little more about it, shall we?

In the kitchen, Lion’s Mane can be the focal point of a dish. It has a rich umami flavor, and lends itself to a meaty, crab and lobster-like texture. It can be seared in one-inch slices to mimic a steak or easily shredded apart by hand to make a lump-crab or pulled pork-like protein. This mushroom has a high water content, so to avoid serving soggy Lion’s Mane, we recommend cooking it without an oil, butter or fat for the first few minutes to allow the moisture to get released from the mushroom. Then adding the oil, butter or fat to finish the cook.

Nature knows balance. With shortening days and colder temperatures, the threat of winter blues approaches. Aptly, it is also the beginning of foraging for wild Lion’s Mane. Scientists are looking at how Lion’s Mane may increase development of healthy neurons in our hippocampus region which is the emotional center of our brain. This support may help us balance out intense feelings of depression and anxiety (study). When life brings you the blues, eat the Lion’s Mane?

If you do venture into the forest foraging for wild Lion’s Mane. Look on hardwood trees a couple days after a rain for a white mass of tendril-y goodness. There are look-a-like mushrooms that you should be aware of, so as always forage with a professional mushroom guide.

Lion’s Mane can easily become a staple in your diet if you get it fresh from us each week or use our Lion’s Mane tincture. Cheers to good health!
 

Recipe: PurΓ©ed Mushroom Soup

What you need:

  • 1Β½ pounds Lion’s Mane mushrooms shredded

  • Β½ ounce dried porcinis or mushroom seasoning

  • 1 tablespoon extra virgin olive oil

  • 1 medium onion, chopped

  • 1 leek, white and light green part only, cut in half lengthwise, cleaned thoroughly and sliced or chopped

  • Salt to taste

  • 2 garlic cloves, minced

  • β…“ cup medium grain rice

  • About 4Β½ cups water, chicken stock or vegetable stock, or as needed

  • A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley and an optional Parmesan rind

  • Freshly ground pepper to taste

  • 1 tablespoon soy sauce (more to taste)

  • 1 - 2 tablespoons dry sherry, to taste (optional)

  • Β½ cup milk or additional stock

  • Chopped fresh parsley for garnish

How to:

  1. Place the dried porcinis in a bowl or pyrex measuring cup and cover with 2 cups boiling water. Let sit for 30 minutes. Line a strainer with cheesecloth and set over a bowl. Drain the porcinis through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract as much flavorful liquid as possible. Rinse in several changes of water and set aside. Measure the mushroom soaking water and add water or stock to make 6 cups.

  2. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and leek and a pinch of salt. Cook, stirring, until tender and, about 5 to 8 minutes. Do not brown. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, about 30 seconds. Add the fresh and reconstituted mushrooms and cook, stirring, until they begin to sweat and smell fragrant, 3 to 5 minutes.

  3. Add the rice, stock, bouquet garni, soy sauce and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 45 minutes. Remove the bouquet garni and the parmesan rind if using.

  4. In batches, blend the soup until smooth. Fill the blender less than half way and cover the top with a towel pulled down tight, rather than airtight with the lid, because hot soup will jump and push the top off if the blender is closed airtight. Return to the pot, taste and adjust salt, and add pepper and the sherry, if using. Add the milk or another half cup of stock and heat through, stirring. If the soup still seems too thick, thin out a little more but remember to taste and adjust seasoning. Serve in espresso cups or in bowls, garnishing each serving with chopped or torn flat-leaf parsley.

Stay warm and cozy with this recipe. Thanks, New York Times Cooking!
 

Partner Spotlight: Twelve08

Twelve08 is one of our new favorite pizza spots in the city. Located in Pete’s old stomping grounds, Wyoming. Their menu is inspired by flavors from around the world, with a focus on healthy, freshly prepared items that can accommodate all who would like to break bread at our tables. From hearty salads to flavorful pizzas and wings, there's something for everyone at Twelve08. Try the signature Lion’s Mane pizza to satiate your mushroom cravings.

It is football season and Twelve08 often plays sports games in the restaurant. Check their instagram for the games they will be streaming, so you can cheer for your favorite teams while supporting a small, local business.

The staff makes you feel at home and the good food will bring you back. Give them a try! Open Monday, Wednesday-Saturday from 4-10pm and Sunday from 4-9pm at 1208 Springfield Pike, Wyoming, OH 45215.
 

Thanks for reading!

The RLF farm crew rocked out to the King Gizzard and the Lizard Wizard, β€˜King Giz’ if you’re hip. It was amazing to say the least. They played for over 2 hours, getting a fat fine from the venue, and debuted a new song. We ran into a regular customer, Collin, but didn’t find our fellow HPFM stall neighbor, Pavel, amid the sold-out show. So who else is playing in Cincy this fall?!

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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