Hello, mushroom-loving friends! I hope that this email finds you well. When I was younger February used to feel like a pretty dark and dreary month. Since we have started gardening and doing more outdoor projects, February feels like a hopeful mix of spring things to come, coupled with a desire to hang onto the last, slower winter months. So if you need us, you can find us sipping on some cozy tea and planning our summer projects.

Matcha Latte

I love tea. Like a lot. But what does my love of tea have to do with mushrooms? Stick with me a minute and I think all the dots will connect. One of my favorite teas is Matcha. I always drink my Matcha in latte form. I like to whisk up milk, vanilla, honey, and my secret ingredient. . . Lion’s Mane powder! Now do we see the mushroom connection? 😉 I genuinely like the flavor of the Matcha better with Lion’s Mane than without. It compliments the earthiness of the Matcha in a way that I really enjoy. Here is how I make it!

Ingredients for Matcha Latte

• ½ tsp high quality Matcha

• ½ tsp Lion’s Mane powder

• ½ tsp Vanilla Extract

• 1 ½ cups Water, freshly boiled

• ½ cup Milk

• 1 tsp Honey (Less or more, depending on your sweetness preference)

• Optional - 1 serving of Collagen Powder

Instructions

• Add all ingredients except for the milk and water to bottom of mug.

• Pour in ½ cup of the water and whisk. In my opinion, an electric milk frother or the whisk attachment of an immersion blender work best but it can be whisked manually.

• Once the Matcha and Lion’s Mane are thoroughly incorporated, add the rest of the water and the milk.

• Enjoy!

Recipe Notes:

This recipe makes one very full 16 oz mug. I like the Frontier Co-op brand Matcha powder. This is a big bag and a really good price for the quality. We don’t currently sell dried Lion’s Mane, but it is super easy to dehydrate at home!

Although this can technically be done in the oven, it is much easier with a dehydrator. All you need to do is tear the Lion’s Mane into pieces and dehydrate it at 130 degrees until completely dry. Once it is dry, blend it in a food processor or high powered blender. Store in an airtight container for years to come.

Mushroom Cooking Tip

Mushrooms release a lot of water when cooking. It is usually best to cook mushrooms uncovered on the stove to allow the water to steam out. This helps to keep the mushrooms from becoming slimy while cooking! Most mushrooms cook up beautifully in an uncovered pan with just a bit of oil, salt, pepper, and garlic. I do make recipes where I skip this step, but it nearly always gives the best texture to pre-saute your mushrooms before mixing them into soups, casseroles, or dishes cooked in the crockpot.

Shop Our Mushrooms

• NEW - We are beginning to deliver boxes to Stoodt’s Fresh Market in Bellville, Ohio. This great little grocery offers a good selection of fresh produce, baked goods, and pantry items. They source local and natural products when possible on top of their nice selection of grocery staples.

• Sweet Grass Dairy of Ohio - This charming farm store offers pasture raised meats, eggs, and dairy products. They raise all their own meats as well as producing all their own dairy products in their on-farm creamery. We keep mushrooms stocked in the fridge at this location.

• Gnat and Bee - This herbal apothecary offers a truly beautiful selection of teas, body products, and gifts. This is a pick-up location for online orders. Orders can be made by email and picked up at this location on Saturdays.

• Contact us at [email protected] for any wholesale inquiries or custom orders.