In this Rich Life Report, we have farm updates, markets scheduled, class offerings, and a holiday-inspired recipe for you. Check it out.Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ Νβ€Œ 

Hi there! Farm life is good. Daily operations have been running smoothly, even though some days we all want to work in the sunshine instead. We work together to give each other the much needed rest days.

We’re seeing a lot of positive reaction from the mushrooms after a slight adjustment in our production process. We increased the weight of our growing medium and volume of spawn per batch, resulting in larger mushroom clusters - that’s more mushroom, in the same time and same space. But, it never comes without an opportunity to learn. We are still smoothing out the minor bumps we hit along the way.

We hope you have been living your Rich Life, too. Maybe you got some seeds started indoors, are motivated to grow mushrooms on your own, are planning a St. Patrick’s Day bash at your place or you want to take yourself on a special night out. Whatever it may be, add mushrooms! Check out what we have for you this month.
 

More Farm updates

We are celebrating a birthday this month! Pete will be one year older on March 13th. Send him your birthday wishes. πŸŽ‚

The newest employees of Rich Life Farm have arrived; chicks! They moved into their temporary home for orientation. They are keeping warm with heat lamps, chirping incessantly and focusing on growing. There are around 10 different species of chickens in the lot. If you thought our eggs were diverse and colorful before, just wait until these ladies are ready to start laying!

 

More mushrooms outside

Talk about starting seeds, we have some new mushroom spawn we are preparing for outdoor growth. Our version of a mushroom β€˜garden bed’ will actually be a freshly cut-down log from maples and an oak tree, strategically picked from the woods of the farm. We will be trying Maitake, Chicken of the Woods, Turkey Tail, Morels, Chestnut, and 6 different cultivars of Shiitake. The outdoor Reishi bed did so well last fall, we are hoping similar success with these other strains. Stay tuned, friends!

Pictured: Wild Turkey Tail mushrooms, naturally growing from a fallen log in the woods.

 

Farmer’s Markets
https://www.richlifefarm.com/locations

March yourself to the farmers market and you won’t regret it! Vegetables, meats, bread, flowers and mushrooms are all awaiting to nourish your stomachs and your soul! Shiitake will be back this month, but you will need to visit us early before we sell out.

Hyde Park Farmers Market every Sunday (except March 31st) from 10 am - 1 pm @Madtree Brewing

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

Please note the Hyde Park Farmer’s Market will NOT take place on Easter Sunday, March 31st. You can get your mushrooms from us on Wednesday at the Northside Farmer’s Market or from one of our partner retailers, listed here.

⬆️ Extra shout-out to our little helpers the past couple weekends at the Hyde Park Farmer’s market, nephews Brad and Jack. Mushroom enthusiasts in the making!
 

Upcoming Events

Do you want to grow your own mushrooms? These classes would be a perfect guide to learning how. Open to all, with limited seating available. Tickets can be purchased on the Civic Garden Center website, here.

  • Saturday, March 9th at 10am: Mushroom Cultivation with Everyday Items **Sold Out**

  • Thursday, April 25th at 6pm: Incorporating Gourmet Mushrooms into your Garden

  • Saturday, May 25th at 10am: In the Lab with Fungi

Imagine this, a garden bed intercropped of seasonal vegetables, native flowers, and edible mushrooms. What’s better than that?! Sign up for our April class once tickets become available to secure your spot and create the most dreamy garden bed ever.

 

Mushroom of the Month: King Oyster

The beautiful, the beefy; King Oyster. Also known as the Royal Trumpet and scientifically as Pleurotus eryngii, this mighty mushroom is a chef’s favorite. It stands out from it’s relatives in the oyster family, Pleurotus, not only by literally standing taller than the others, but having the edible stem that is the star feature of the mushroom.

King oysters can be sliced longways into thick grill-able pieces or sliced upright into scallop-like piece. It can also be shredded apart with a fork or minced finely. Regardless the way your dish requires King Oysters to be prepared, it will deliver a deeply umami flavor with meaty texture.

We highlighted the King Oyster before claiming it to be a fussy mushroom to cultivate, and that still holds true. They particularly like cooler temperatures and temperature-specific shocks in order to fruit. Recently, we are experimenting with a new way to fruit the mushroom- completely exposing the mushroom mycelium block rather than keeping it bound inside the bag. So far the experiment seems to be successful with producing more mushrooms, but is yielding smaller sized ones. Y’all like your little Kings, right?

So far the Kings have been happy and are looking like royalty for your enjoyment. These are a fast seller, so make sure to come visit us early on market days to ensure you snag your bag.

 

Recipe: Irish Lamb Stew with Sherry and Mushrooms

In honor of St. Patrick’s day and Easter falling into the same month, we’re sharing a meal to fit both. Enjoy this Stew inspired from the traditional hearty Irish Stew, Stobhach, fitted with lamb for your classic Easter tradition.

What you need:

  • 1 large box of King Oysters from Rich Life Farm, shredded

  • 4 slices center-cut bacon 

  • 1 pound lamb stew meat 

  • 1 pound potatoes

  • 6 large carrots, roughly chopped 

  • 5 cloves garlic, smashed 

  • 2 Vidalia onions, roughly chopped 

  • 1/4 cup all-purpose flour 

  • 1 cup heavy cream 

  • 4 cups beef stock 

  • 1/2 cup sherry 

  • 3 bay leaves 

  • Salt and freshly ground black pepper 

  • 3 tablespoons chopped fresh parsley 

  • 3 tablespoons fresh tarragon leaves 

  • 1 bag petit frozen peas 

How to:

  1. In a large pot over medium-high heat, add the olive oil and bacon. When the bacon begins to lightly brown, remove it from the pot with a slotted spoon and set aside. Add the lamb and let the meat brown on all sides, about 3 minutes per side. Remove the meat with a slotted spoon and set aside. Chop the bacon into 1/4-inch pieces.

  2. Add the mushrooms, carrots, garlic, onions and bacon to the pot and stir. Mix in the flour. Add the beef stock, sherry, bay leaves and lamb. Add salt and pepper and cover the pot but leave a vent for the steam to escape. Bring the mixture to a simmer and simmer until the meat is tender and falling apart, about 2 hours. Then, place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.

  3. Slowly stir in the heavy cream, parsley, tarragon and peas. Serve the stew in shallow bowls with Irish Soda bread (and perhaps an Irish brew as well!).

Cheers!
 

Partner Spotlight: Baker’s Table

Baker’s Table is a restaurant in Newport who pours care and intention into all their culinary creations. They source local produce from farmers who value the land and butchering only whole animals out of respect for life. They value diversity, equality, respect, professionalism, and constant learning within their staff, making the experience enjoyable for them and their customers.

Chef Porter Lewis curates a different menu weekly, focusing on fresh pasta, whole animal butchery, and artisan sourdough. This past Valentine’s day, Pete and Emalee spent their evening enjoying a Prix Fixe dinner here.

β€œEverything was absolutely delicious and extremely thought out. The wine pairings with each course were thoughtful and indulgent. The service was superb! You are treated like a long time friend as soon as you walk through the front door.”

Plus they have a Bolognese Monday night special right now. Check them out at 1004 Monmouth Street, Newport, KY. Open Monday - Thursday from 5-9pm, Friday and Saturday 5-10pm, and for brunch Saturday and Sunday 10am - 2pm.
 Where else to find Rich Life Mushrooms 
 

May your March be lucky, not mad! πŸ€

From English, Celtic, French, and Scandinavian folklore: Fairy rings were mystical gathering places created by dancing fairies and elves. The mushrooms were convenient resting stools for when they tired and any human that dared to enter the ring would be forced to dance until they either went mad or died of exhaustion. Enter at your own risk.

Instagram: @richlifefarm

Facebook: Rich Life Farm and Fungi

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Rich Life Farm and Fungi

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

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