The streak of multiple rainy days might make an enemy out of us, but for the mushrooms, it’s love! If you enjoy looking at mushrooms, put on your hiking boots and go explore the forest. These warm, rainy days are what fungi dream of!

This newsletter brings you fungal-themed earth day facts, information about the coveted morel mushroom, an Easter recipe, and much more. Plus there’s another birthday to celebrate at Rich Life Farm & Fungi, get to the end to find out. Happy reading. 💌⬇️

Farmer’s Markets

Come see us and other local farmers to get high quality ingredients each week. There will not be a Hyde Park Farmers Market on Easter, April 20th.

Hyde Park Farmers Market every Sunday from 10 am - 1 pm @Madtree Brewing in Oakley

*Closed for Easter on Sunday, April 20th*

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

Support your local farmer’s and the markets themselves. Mark your calendar for a benefit concert on May 3rd at the Northside Tavern to support the Northside Farmer’s market. Tickets can be purchased at the market. Please note on May 11th, the Hyde Park Farmers Market will move to outside to the Square.

Cincy’s stellar food scene

Cincinnati is the only city in Ohio represented in the James Beard Award finalist round, with two establishments being recognized.

Mike Stanovich of Longfellow’s Bar and owner of Mid-City restaurant is a finalist for the award category Outstanding Professional in Cocktail Service. Meanwhile, David Jackman of Wildweed restaurant is a finalist in the award category for Best Chef - Great Lakes Region.

Both men are up against four other individuals to win the title. Big congratulations to each! We are honored to supply them both with mushrooms . The winners will be announced June 16th at the James Beard Restaurant and Chef Awards ceremony. Stay tuned!

Happy Earth Day!

We couldn’t live in a world without Fungi. Seriously though! Fungi play a critical role in ecosystems and provide a sustainable and nutritious food source.

1. Mushrooms are one of the most sustainable crops.

Mushrooms can be grown year-round with very little waste. Mushroom facilities, like our own, are not complicated infrastructure, and don’t require lots of land. They require a set up that is extremely efficient in regards to the ratio of mushrooms produced to sq ft. Right now, we cultivate about 1# of fresh mushrooms per 3 square feet of total facility space per week. One might argue that mushrooms are the most sustainable crop (me👋).

2. Fungi are the ultimate decomposers.

In nature, fungi play the important role of breaking down dead material to recycle it into nutrients for new growth, thus continuing the cycle of life. Fungi decompose organic matter, like leaf litter, but are also being studied for their ability to break down toxins and plastics. This could help us offset pollution across the globe!

3. Mushrooms are a high quality food source.

Mushrooms are rich in nutrients, like fiber, antioxidants, B-vitamins and protein. Additionally, some varieties, like Lion’s Mane and Reishi, may have the potential to combat serious health ailments, like cancer and depression. There’s a lot of power within fungi, making them a beneficial food choice.

If you want to learn more about mushrooms and their ecological role, register for this FREE seminar by Gia Giammarinaro, a Cincinnati Parks Naturalist, on Thursday, April 10th at Laboiteaux Woods in College Hill.

Mushroom of the Month: Morel

Morel mushrooms are sought after and a variety that we get asked about a lot. Cutting to the chase, no, unfortunately, we do not grow morel mushrooms, although we wish we could! Let’s get into it.

First off, if you have never had the pleasure of tasting a Morel, just know they are delicious. They have a rich, earthy and nutty flavor. They are favored in cream, butter or cheese sauces, but hold up well to being stuffed, fried or added to soups. Morels must be cooked, just like any other mushroom, but it is specifically important for morels.

These mushrooms are mycorrhizal, meaning they have a symbiotic relationship with specific tree and plant species to get the support they need to live. The mushroom mycelia bring water to the tree and, in exchange, the tree send nutrients to the mushroom. In the Cincinnati area, morels favor Ash Trees and other hardwood trees. This symbiotic relationship is why it is difficult for us to cultivate them; we need a thicket in an environment we can control first.

Morels hold a special place in our hearts because they are one of the first species of culinary mushrooms to grow in the springtime. Early spring brings tulips, daffodils and morels. Plus, the feeling of successfully foraging a mushroom so sought after is unmatched.

Their appearance is unique, but they do have look-alikes that can make you sick. Never take a risk foraging for mushrooms, always consult an experienced guide or foraging expert. Happy hunting!

Recipe: Mushroom-Gruyere Scalloped Potatoes

Add a fungi flair to the classic Easter dish of scalloped potatoes. This recipe is easy to make and will feed the entire family. For leftovers, fry up an egg and throw it on top for a delicious breakfast bowl.

What you need:

• 1 medium bag of mixed mushrooms from Rich Life Farm

• 6 tablespoons butter, divided

• 1 tablespoon sherry, optional

• 5 tablespoons all-purpose flour

• 3 cups half-and-half cream

• 3 tablespoons minced fresh rosemary

• 1-1/2 teaspoons salt

• 1 teaspoon pepper

• 2 cups shredded Gruyere cheese

• 2 pounds red potatoes, thinly sliced

• 1/2 teaspoon paprika

How to:

1. Preheat oven to 350°. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. If desired, stir in sherry and cook until evaporated, 1-2 minutes longer. Remove from pan.

2. In same pan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat.

3. Arrange potatoes in an even layer in a greased 13x9-inch baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika. Bake, covered, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.

Enjoy! Thanks, Taste of Home, for this recipe.

Partner Spotlight: Mid-City Restaurant

Mid-City restaurant has been popular since the day they opened. The owner, Mike Stanovich, knows how to create an inviting space. As mentioned before, he is nominated as a finalist for a James Beard award in Outstanding Professional in Beverage Service. This is like the culinary equivalent of winning an Oscar! We are rooting for you, Mike.

At Mid-City restaurant they cater to all, being especially accommodating to vegan and vegetarian diets. Everything at Mid-City is reasonably priced and beyond delicious. We recommend trying the mushroom in foil, sometimes simple is the best way to go.

Go eat some great food and expert drinks. Open Wednesday through Sunday for dinner and drinks with brunch on the weekends. Reservations and walk-ins welcome.

HBD Emalee!

April 19th is Emalee’s day! She celebrates another year around the sun. Emalee is the backbone of the farm, keeping everything running smoothly behind the scenes and bringing her light to the farmer’s markets. If you have chatted with her at a market, chances are you made a new friend and probably heard one of her best (or worst) dad jokes. Cheers to Emalee, our beloved fungi farmer and chicken extraordinaire. Enjoy your special day, here’s to many more.🥂🎊

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