As we step into the heart of spring, we’re feeling especially grateful—for planting season, flourishing fungi in the woods, and our moms. With Mother’s Day just around the corner, we want to take a moment to recognize our moms, and all the mothers out there, for their endless love and encouragement. We wouldn’t be who we are today without your constant support. We admire you, Abby, Barb, and Jill. Love you!

In this month’s newsletter, we introduce another farmers market we are joining, debut seasonal mushroom varieties, spotlight a Cincy favorite Italian restaurant, and reveal new merchandise we think you’ll love. Get it all here. 💌⬇️

Benefit Show Tonight!

Did you hear the news? The Montvales are playing a benefit show for the Northside Farmers Market! With special openers Harlot and Paige Beller, this will be the sweetest night of music you don't wanna miss. Tickets are $22 at the door at the Northside tavern. Introverted farmers, folk musicians, neighborhood friends all invited - can’t wait to see y’all there!

Cap it up

Do you need a new hat? Maybe a brimmed one to keep the sunshine out of your eyes. Or a black one to go with any outfit. Or a mushroom one to look really, really cool AND support your favorite fungi farm. We got you! Check out these stylish Rich Life Farm & Fungi baseball caps. Only $25, they can be ordered online for shipping or for at-market pickup. Get one for yourself and a friend. Talk about the perfect Mothers Days gift; my mom loves hers and is modeling it below!

Mushroom of the Month: Golden Oyster

Is it the golden hue of the sun or these oysters? This tropical variety is back, Golden Oyster, Pleurotus citrinopileatus. The small yellow mushrooms are petite and delicate, but are bursting with flavor.

You can smell these mushrooms before you taste them. Golden Oysters have a sweet, earthy aroma. When you bite into them, their fragile cap can be crispy and chewy, with a nutty and buttery flavor. If cooked to a crisp they carry a cashew like flavor. The caps are small and, oftentimes, are cooked whole (less prep work for you!). They emerge from a white mass of mushroom, which carries the same flavor and nutrients, making it an delicious part to incorporate into your dish. Golden Oysters lend nicely to any style of cooking, like a sauté, stir fry, or soup. One of our favorite ways to cook them is in a lemon pasta dish.

Culturally, the color yellow means positivity, happiness, and energy. Besides the visual of the mushrooms, chemically, Golden oysters could evoke these emotions from you because they are particularly high in B vitamins, including B1 (thiamine), B2 (riboflavin), B3 (niacin), and B5 (pantothenic acid), which play a big role in energy production. Golden oysters contain a unique antioxidant which has antimicrobial, antioxidant, and DNA protective properties (study). Need an energy boost? Eat more Golden Oysters.

These mushrooms will be available at the Farmer’s Markets throughout the summer. You can get a small, medium or large bag. But be prepared to cook these mushrooms 2-3 days after purchase. Since Golden Oysters are a tropical variety and a bit more delicate than other oyster varieties, they have a shorter shelf-life. Happy cooking!

Recipe: Mushroom Parmesan Tart

Serve your mother the best breakfast in bed with this savory mushroom tart. If making dough from scratch is daunting, you can substitute with a store bought pie crust or puff pastry.

What you need:

For the dough:

• 2⅓ cups all purpose flour (300 grams)

• 1 teaspoon salt

• ½ teaspoon granulated sugar

• 1 cup unsalted butter (225 grams), cut into small pieces and chilled

• ¼ to ¾ cup ice water, as needed

For the filling:

• 2 medium bags of oyster mushrooms from Rich Life Farm, thinly sliced

• 2 large eggs (we have these, too at the Hyde Park Farmer’s Market)

• 2 tablespoons of extra virgin olive oil

• 1 medium red onion, halved and thinly sliced

• 1 tablespoon fresh thyme leaves

• 1/3 cup heavy cream

• 5 ounces grated parmesan (about 1 1/2 cups)

• Salt to taste

How to:

1. Prepare the dough: In a large bowl, whisk together the flour, salt and sugar. Add the butter and rub it into the flour between your fingers until the butter is in pea-sized pieces and the mixture resembles a sandy meal. Add the ice water into the flour mixture 1 tablespoon at a time, stirring with your hands and fork as you go. Add water until the dough forms a cohesive shaggy mass and most of the flour at the bottom of the bowl has been incorporated. Knead the dough in the bowl a few times if necessary, just until it holds together.

2. Divide the dough into 2 equal balls and flatten each into a a 1-inch thick disc. Wrap each in plastic and transfer to the refrigerator to chill for at least 1 hour. (The dough can be chilled for up to 3 days and in the freezer 1 month).

3. Prepare the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion, sprinkle with a pinch of salt, and cook stirring occasionally, until the onion is translucent and slightly browned in spot, 5 to 7 minutes. Transfer to a large mixing bowl.

4. Add the remaining 1 tablespoon olive oil to the skillet and heat over medium. Add the mushrooms and thyme, season with salt, pepper, and cook, stirring occasionally, until the mushrooms are tender and their liquid has evaporated, 8 to 12 minutes. Transfer to the large mixing bowl with the onion and let cool completely.

5. Take one disc of dough from the refrigerator and roll it our on a floured surface into an 1-inch circle. Fit the crust into a 9-inch tart/pie pan with a removable bottom, trimming off or crimping any extra dough around the perimeter. Freeze the crust in the pan for 15 minutes or refrigerate for 1 hour. (If using store bought pie shell, pour the mushroom mixture into the crust and using a spoon, spread it evenly.)

6. Heat the oven to 375℉. In a small bowl, whisk together the eggs and cream; season with salt and pepper. Pour the bowl with the mushroom mixture, add the cheese and stir until combined. Transfer the mixture into a prepared tart pan and spread it into an even layer using a rubber spatula.

7. Bake tart for about 40 minutes, until the crust and filling are golden brown. Let cool 10 minutes in pan, then serve hot.

Partner Spotlight: Pepp & Delores

Inspired by the spirit and sense of hospitality experienced at Sunday supper in the home of their grandparents, Pepp & Dolores is a casual Italian restaurant that pays homage to family and to the food that brings people together. Featuring house made pastas, carefully curated wines, and a balance of cherished family recipes with fresh, vibrant flavors that make us feel: this is home.

Pepp & Delores won the best Italian food according to Best of Cincinnati this year, so can trust you are in good hands. We’re partial to the Crostini Fungi appetizer made with our oyster mushrooms and the Funghi pasta made with our chestnut mushrooms.

If the photo of all their dishes has you drooling, make your dinner plans with them now. Reservations are not required, but encouraged. Patio and bar seating are always first come, first served. In the romantic OTR find them at 1501 Vine Street open every day.

Thanks for tuning in!

Big smiles here at Rich Life Farm. We’re happy for a lull in the rain, so we can make rainbows of our own! Homemade rainbows, a perk of spring cleaning at the farm. We hope you find joy in the small things, too. Like a little brown bag of Cincy’s finest mushrooms. Mush love and hope to see you soon!

#liveyourrichlife

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