-Leo Buscaglia
In Memory of Jan Staats
Olde Worthington Farmers Market Master
1937 - 2011
With respect, gratitude, and sympathy from the vendors and management team of the Uptown Westerville Farmers' Market.
Thursday, January 20, 2011
Uptown Westerville Farmers' Market: With Gratitude and Condolences
I know for certain that we never lose the people we love, even to death. They continue to participate in every act, thought and decision we make. Their love leaves an indelible imprint in our memories. We find comfort in knowing that our lives have been enriched by having shared their love.
In Memory of Jan Staats
Olde Worthington Farmers Market Master
1937 - 2011
With respect, gratitude, and sympathy from the vendors and management team of the Uptown Westerville Farmers' Market.
In Memory of Jan Staats
Olde Worthington Farmers Market Master
1937 - 2011
With respect, gratitude, and sympathy from the vendors and management team of the Uptown Westerville Farmers' Market.
Tuesday, December 21, 2010
Uptown Westerville Farmers' Market: Season's Greetings!
"Let each put in his share: loving kindness, warm hearts, and a stretched out hand of tolerance. All the shining gifts that make peace on earth."
Happy Holidays and Best Wishes for the Coming Year from The Uptown Westerville Farmers' Market.
Have a Safe, Happy Holiday Season!
Quote from the film The Bishop's Wife, 1948
Uptown Westerville Farmers' Market: Recipe - Sweet 'n' Creamy Pumpkin Dip
Sweet 'n' Creamy Pumpkin Dip
from Sue's Kitchen (a great dip for molasses and sugar cookies!)
1 8 oz. package cream cheese
2 cups confectioners sugar
1 15 oz. can pumpkin
1 tbsp. pumpkin pie spice
1 tsp. orange extract
1/2 tsp. ground ginger
In a food processor blend cream cheese and confectioners sugar until smooth. Remove lid and add pumpkin and remaining ingredients. Blend thoroughly. Chill 30 minutes or until ready to serve. Makes 2-1/2 cups.
Delicious!
Uptown Westerville Farmers' Market: Week 26 Photo Tour
The final market Photo Tour of 2010 is now on flickr.
Click here to take the tour.
Pictured: Princesses and super heroes shop at Sweet Thing Gourmet.
Uptown Westerville Farmers' Market: Recipe Spinach, Bacon and Apple Salad
Spinach, Bacon and Apple Salad
from Chef John Skaggs of Two Caterers
SALAD:
5 slices bacon
1/4 c sliced almonds
8 c spinach, rinsed, stemmed and torn into pieces
1 Red Delicious apple
DRESSING:
1/4 c. vegetable oil
3 tbsp red wine vinegar
1 tsp sugar
1/2 tsp prepared mustard
salt and fresh black pepper to taste
Preparation: Place sliced apple, bacon and almonds in a bowl. Combine vinegar, sugar and mustard in a mixing bowl and whisk in oil. Toss dressing mixture with apple mixture. Serve over spinach.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from Chef John Skaggs of Two Caterers
SALAD:
5 slices bacon
1/4 c sliced almonds
8 c spinach, rinsed, stemmed and torn into pieces
1 Red Delicious apple
DRESSING:
1/4 c. vegetable oil
3 tbsp red wine vinegar
1 tsp sugar
1/2 tsp prepared mustard
salt and fresh black pepper to taste
Preparation: Place sliced apple, bacon and almonds in a bowl. Combine vinegar, sugar and mustard in a mixing bowl and whisk in oil. Toss dressing mixture with apple mixture. Serve over spinach.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: Recipe - Spicy Grilled Eggplant
Spicy Grilled Eggplant
from Chef John Skaggs of Two Caterers
1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 tbsp olive oil, to brush eggplant for grilling
1 tbsp chopped parsley
1 tbsp chopped mint
Spicy Sauce
2 tbsp olive oil
2 tsp red wine vinegar
2 tsp fresh lemon juice
1 tsp finely minced fresh garlic
1 tsp your favorite ground chili pepper
Remove stem end and wash eggplant but do not peel. Cut eggplant into slices 1/2”-3/4” thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)
Preheat gas or charcoal grill to medium-high. Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.
Place eggplant on grill and cook 4-5 minutes per side. Watch them carefully because they go from nicely browned to overly dark quite quickly.
When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce.
To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from Chef John Skaggs of Two Caterers
1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 tbsp olive oil, to brush eggplant for grilling
1 tbsp chopped parsley
1 tbsp chopped mint
Spicy Sauce
2 tbsp olive oil
2 tsp red wine vinegar
2 tsp fresh lemon juice
1 tsp finely minced fresh garlic
1 tsp your favorite ground chili pepper
Remove stem end and wash eggplant but do not peel. Cut eggplant into slices 1/2”-3/4” thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)
Preheat gas or charcoal grill to medium-high. Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.
Place eggplant on grill and cook 4-5 minutes per side. Watch them carefully because they go from nicely browned to overly dark quite quickly.
When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce.
To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: Recipe - Spiced Waldorf Salad
Spiced Waldorf Salad
from Chef John Skaggs of Two Caterers
SALAD:
2 c coarsely chopped apples, about 2 medium apples
1 1/4 c chopped celery
1/2 c coarsely chopped walnuts
DRESSING:
1/3 c mayonnaise
2 tsp sugar
dash allspice
1 tsp lemon juice
Preparation:
Place chopped apple, celery and walnuts in a bowl. Combine mayonnaise, sugar, allspice and lemon juice. Toss mayonnaise mixture with apple mixture. Serve over salad greens.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from Chef John Skaggs of Two Caterers
SALAD:
2 c coarsely chopped apples, about 2 medium apples
1 1/4 c chopped celery
1/2 c coarsely chopped walnuts
DRESSING:
1/3 c mayonnaise
2 tsp sugar
dash allspice
1 tsp lemon juice
Preparation:
Place chopped apple, celery and walnuts in a bowl. Combine mayonnaise, sugar, allspice and lemon juice. Toss mayonnaise mixture with apple mixture. Serve over salad greens.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: Recipe - Root Vegetable Chili Soup
Root Vegetable Chili Soup
from Chef John Skaggs of Two Caterers
This market favorite is a special twist on a traditional chili, this soup is perfect for cool autumn nights. Use the suggested root vegetables or mix in some of your favorites to customize this hearty meal. Great with cornbread!
1/2 cup fresh corn
2 tbsp canola oil
1 chopped onion
2 cloves minced garlic
4 tsp chili powder
2 tsp ground cumin seed
2 medium carrots cut into 1/2-inch cubes
3 cups diced tomatoe
s1 small russet potato, finely diced
2 Anaheim, banana, or mild peppers, seeded and chopped
1 small red bell pepper, chopped1
jalapeño pepper, seeded and finely diced, optional
2 small rutabagas (or other root vegetable) peeled and cut into 1/2 inch cubes
3 cups water or stock
chopped green onions or cilantro for garnish
1) Heat large pot over medium heat. Add corn and sauté until beginning to brown.
2) Add oil, onion, and garlic, and sauté until onion is soft.
3) Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, and stir in chili powder and cumin.
4) Add 3 cups water or stock and bring to a simmer. Cover and cook for 40 minutes, stirring occasionally.
5) Season with salt and black pepper. Serve with green onions or cilantro.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from Chef John Skaggs of Two Caterers
This market favorite is a special twist on a traditional chili, this soup is perfect for cool autumn nights. Use the suggested root vegetables or mix in some of your favorites to customize this hearty meal. Great with cornbread!
1/2 cup fresh corn
2 tbsp canola oil
1 chopped onion
2 cloves minced garlic
4 tsp chili powder
2 tsp ground cumin seed
2 medium carrots cut into 1/2-inch cubes
3 cups diced tomatoe
s1 small russet potato, finely diced
2 Anaheim, banana, or mild peppers, seeded and chopped
1 small red bell pepper, chopped1
jalapeño pepper, seeded and finely diced, optional
2 small rutabagas (or other root vegetable) peeled and cut into 1/2 inch cubes
3 cups water or stock
chopped green onions or cilantro for garnish
1) Heat large pot over medium heat. Add corn and sauté until beginning to brown.
2) Add oil, onion, and garlic, and sauté until onion is soft.
3) Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, and stir in chili powder and cumin.
4) Add 3 cups water or stock and bring to a simmer. Cover and cook for 40 minutes, stirring occasionally.
5) Season with salt and black pepper. Serve with green onions or cilantro.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: Recipe - Simple Pumpkin Soup
Simple Pumpkin Soup
from Chef John Skaggs of Two Caterers
1/2 cup onion
3 tbsp butter
2 cups mashed cooked pumpkin (a "young" pumpkin is best)
1 tsp salt
1 tbsp sugar
1/4 tsp nutmeg
1/4 tsp ground pepper
3 cups chicken or vegetable broth
1/2 cup half & half
1) Chop the onions and gently brown with butter in pan.
2) Put mashed pumpkin with onions in pan. Add the salt, sugar, nutmeg and pepper.
3) Slowly add chicken broth and half & half. Heat thoroughly, but do not boil.There are a couple of ways to make uncooked pumpkin into puree:
Baking:
Cut the pumpkin in half and discard the stem section and stringy puip. Save the seeds to dry and roast. In a shallow baking dish, place the two halves face down and cover with foil. Bake in a preheated 375° oven for about 1.5 hours for a medium-sized sugar pumpkin, or until tender. Once the baked pumpkin has cooled, scoop out the flesh and puree or mash. For silky smooth custards or soup, press the pumpkin puree through a sieve.
Boiling:
Cut the pumpkin in half and discard the stem section and stringy puip. Save the seeds to dry and roast. Peel the pumpkin and cut into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from Chef John Skaggs of Two Caterers
1/2 cup onion
3 tbsp butter
2 cups mashed cooked pumpkin (a "young" pumpkin is best)
1 tsp salt
1 tbsp sugar
1/4 tsp nutmeg
1/4 tsp ground pepper
3 cups chicken or vegetable broth
1/2 cup half & half
1) Chop the onions and gently brown with butter in pan.
2) Put mashed pumpkin with onions in pan. Add the salt, sugar, nutmeg and pepper.
3) Slowly add chicken broth and half & half. Heat thoroughly, but do not boil.There are a couple of ways to make uncooked pumpkin into puree:
Baking:
Cut the pumpkin in half and discard the stem section and stringy puip. Save the seeds to dry and roast. In a shallow baking dish, place the two halves face down and cover with foil. Bake in a preheated 375° oven for about 1.5 hours for a medium-sized sugar pumpkin, or until tender. Once the baked pumpkin has cooled, scoop out the flesh and puree or mash. For silky smooth custards or soup, press the pumpkin puree through a sieve.
Boiling:
Cut the pumpkin in half and discard the stem section and stringy puip. Save the seeds to dry and roast. Peel the pumpkin and cut into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: Recipe - Potato Hash
Potato Hash
from Chef John Skaggs of Two Caterers
The potato was introduced to America in 1719 by the Irish, but had been cultivated in the Andes mountains for thousands of years before going to Europe in the 1500s. Over 4000 varieties of the potato exist. The Russets is America’s most beloved potato.
5 small red potatoes (about 1lb), cut into 1/2” cubes
1 clove garlic, peeled and minced garlic
1 medium red pepper, diced1 medium green pepper, diced
2 medium green onions, sliced thin
2 tsps plus 1 tbsp vegetable or olive oil
3/4 tsp sea salt
1 tsp chili powder
parsley sprigs for garnish
1) In 2-quart saucepan over high heat, heat the potatoes in enough water to cover. Bring to a boil.
2) Reduce heat to low; cover and simmer for 5 minutes until potatoes just tender. Strain and reserve potatoes.
3) Heat oil over medium heat in a large skillet, cook garlic, green onions, red and green peppers until lightly browned.
4) Add potatoes. Continue cooking until potatoes are golden brown and tender, stirring mixture frequently. Season hash with sea salt and chili powder.
5) Arrange the potato hash on platter. Garnish with parsley sprigs.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from Chef John Skaggs of Two Caterers
The potato was introduced to America in 1719 by the Irish, but had been cultivated in the Andes mountains for thousands of years before going to Europe in the 1500s. Over 4000 varieties of the potato exist. The Russets is America’s most beloved potato.
5 small red potatoes (about 1lb), cut into 1/2” cubes
1 clove garlic, peeled and minced garlic
1 medium red pepper, diced1 medium green pepper, diced
2 medium green onions, sliced thin
2 tsps plus 1 tbsp vegetable or olive oil
3/4 tsp sea salt
1 tsp chili powder
parsley sprigs for garnish
1) In 2-quart saucepan over high heat, heat the potatoes in enough water to cover. Bring to a boil.
2) Reduce heat to low; cover and simmer for 5 minutes until potatoes just tender. Strain and reserve potatoes.
3) Heat oil over medium heat in a large skillet, cook garlic, green onions, red and green peppers until lightly browned.
4) Add potatoes. Continue cooking until potatoes are golden brown and tender, stirring mixture frequently. Season hash with sea salt and chili powder.
5) Arrange the potato hash on platter. Garnish with parsley sprigs.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: Recipe - Pico de Gallo
Pico de Gallo
from Chef John Skaggs of Two Caterers
6 med tomatoes, diced
1 med onion diced
1/4 c fresh Cilantro chopped
2 to 4 fresh serrano or jalapeño peppers, seeded & minced
pinch fresh, roasted or powdered garlic powder
salt to taste
Put all ingredients in a bowl, mix well.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from Chef John Skaggs of Two Caterers
6 med tomatoes, diced
1 med onion diced
1/4 c fresh Cilantro chopped
2 to 4 fresh serrano or jalapeño peppers, seeded & minced
pinch fresh, roasted or powdered garlic powder
salt to taste
Put all ingredients in a bowl, mix well.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: Recipe - Grilled Peaches
Grilled Encore Peaches
from Chef John Skaggs of Two Caterers
In Ohio, fresh peaches are easy to find because they are in-season from July until September. For this recipe, be sure to choose a variety that is fresh from the branch.
4 ripe peaches, cored and cut into eighths
8 tbsp unsalted cold butter, cut into small pieces
8 tbsp light brown sugar
1 tsp ground cinnamon
1) Heat grill to medium.
2) Cut four 12-inch squares of aluminum foil. Divide the peaches onto the foil squares. Divide the butter, sugar, and cinnamon over peaches; fold foil to seal edges.
3) Place the packets on the grill; cover. Cook for about 15 minutes or until the peaches are soft and the butter has melted. Remove and let rest for 5 minutes.
Serve with your favorite honey granola. Mix a few tablespoons of Ohio maple syrup to fresh whipped cream and add on top.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from Chef John Skaggs of Two Caterers
In Ohio, fresh peaches are easy to find because they are in-season from July until September. For this recipe, be sure to choose a variety that is fresh from the branch.
4 ripe peaches, cored and cut into eighths
8 tbsp unsalted cold butter, cut into small pieces
8 tbsp light brown sugar
1 tsp ground cinnamon
1) Heat grill to medium.
2) Cut four 12-inch squares of aluminum foil. Divide the peaches onto the foil squares. Divide the butter, sugar, and cinnamon over peaches; fold foil to seal edges.
3) Place the packets on the grill; cover. Cook for about 15 minutes or until the peaches are soft and the butter has melted. Remove and let rest for 5 minutes.
Serve with your favorite honey granola. Mix a few tablespoons of Ohio maple syrup to fresh whipped cream and add on top.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: Recipe - Gazpacho
Gazpacho
from Chef John Skaggs of Two Caterers
2 large tomatoes
1 medium cucumber (peel if the skin is tough)
roughly chopped1 red or green pepper, seeded & chopped
1 medium onion
3-4 tbsp red wine vinegar
1-2 cloves garlic
5 tbsp water (vary the amount according to the consistency you prefer)
2 tbsp extra virgin olive oil (preferably Spanish)
Place all the ingredients into a blender and blend until smooth.
Sieve the puree.
Refrigerate until thoroughly chilled.
Some people add bread, which has been soaked and then squeezed. This gives the soup a thicker consistency.
For more recipes, check the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from Chef John Skaggs of Two Caterers
2 large tomatoes
1 medium cucumber (peel if the skin is tough)
roughly chopped1 red or green pepper, seeded & chopped
1 medium onion
3-4 tbsp red wine vinegar
1-2 cloves garlic
5 tbsp water (vary the amount according to the consistency you prefer)
2 tbsp extra virgin olive oil (preferably Spanish)
Place all the ingredients into a blender and blend until smooth.
Sieve the puree.
Refrigerate until thoroughly chilled.
Some people add bread, which has been soaked and then squeezed. This gives the soup a thicker consistency.
For more recipes, check the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: Recipe - Butternut Squash Guacamole
Butternut Squash "Guacamole"
from Chef John Skaggs of Two Caterers
1 roasted butternut squash (see below)
1/2 c minced shallots or caramelized sweet onion
1 tbsp lemon or lime juice
salt & black pepper to taste
minced jalapeno or your favorite chile pepper (optional)
Mash roasted squash with fork.
Mix in all ingredients.
Serve with tortilla chips or use as a substitute any other way you enjoy traditional avocado guacamole.
Roasted Butternut Squash
from Chef John Skaggs of Two Caterers
1 butternut squash
olive oil or butter
brown sugar (optional)
salt
1) Preheat oven to 350°.
2) Cut squash lengthwise in half.
3) Lay halves on baking sheet, cut side up. Drizzle olive oil over the open squash or add small dabs of butter all about. Sprinkle salt over surface. If desired, sprinkle brown sugar as well.
4) Roast until squash is soft. This can take 25 minutes to an hour depending on the size of the squash.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from Chef John Skaggs of Two Caterers
1 roasted butternut squash (see below)
1/2 c minced shallots or caramelized sweet onion
1 tbsp lemon or lime juice
salt & black pepper to taste
minced jalapeno or your favorite chile pepper (optional)
Mash roasted squash with fork.
Mix in all ingredients.
Serve with tortilla chips or use as a substitute any other way you enjoy traditional avocado guacamole.
Roasted Butternut Squash
from Chef John Skaggs of Two Caterers
1 butternut squash
olive oil or butter
brown sugar (optional)
salt
1) Preheat oven to 350°.
2) Cut squash lengthwise in half.
3) Lay halves on baking sheet, cut side up. Drizzle olive oil over the open squash or add small dabs of butter all about. Sprinkle salt over surface. If desired, sprinkle brown sugar as well.
4) Roast until squash is soft. This can take 25 minutes to an hour depending on the size of the squash.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: Recipe - Beauregard Sweet Potato Pancakes
Beauregard Sweet Potato Pancakes with Homemade Applesauce
from the UWFM's Chef John Skaggs of Two Caterers
3 medium-sized raw sweet potatoes
1 tbsp flour
1 tbsp cream
1 egg
1 tsp salt
Grate sweet potatoes and mix well with other ingredients. Cook by spoonfuls in 1/4" hot oil or butter. Turn only once. Serve with fresh homemade applesauce
Homemade Applesauce
1 quart apples, peeled and sliced
1 c water
1/2 c sugar
1 tsp lemon juice
cinnamon (optional)
Put all ingredients in a sauce pan and cook over medium heat for about 20 minutes or until apples are tender. Mash the mixture until smooth. Refrigerate to cool.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
from the UWFM's Chef John Skaggs of Two Caterers
3 medium-sized raw sweet potatoes
1 tbsp flour
1 tbsp cream
1 egg
1 tsp salt
Grate sweet potatoes and mix well with other ingredients. Cook by spoonfuls in 1/4" hot oil or butter. Turn only once. Serve with fresh homemade applesauce
Homemade Applesauce
1 quart apples, peeled and sliced
1 c water
1/2 c sugar
1 tsp lemon juice
cinnamon (optional)
Put all ingredients in a sauce pan and cook over medium heat for about 20 minutes or until apples are tender. Mash the mixture until smooth. Refrigerate to cool.
For more recipes, check out the market wednesday recipe page.
©2010 Two Caterers. All Rights Reserved.
Uptown Westerville Farmers' Market: After the Season... Blue Jacket Dairy...and Meza
Yearning for your favorite artisan cheese?
Stop by Meza at 48 N. State in Uptown Westerville for select Blue Jacket Dairy cheese varieties. (Meza also carries a selection of best selling jams from market vendor Sweet Thing Gourmet.)
Blue Jacket Dairy is taking holiday orders for Christmas delivery through Wednesday, December 22nd, or make a trip to Bellefontaine and stop by Blue Jacket Dairy's store at 1434 County Road 11, Bellefontaine, OH 43311
Tuesday (12.21), Wednesday (12.22) & Thursday (12.23): 9 a.m. to 6 p.m.
Stop by Meza at 48 N. State in Uptown Westerville for select Blue Jacket Dairy cheese varieties. (Meza also carries a selection of best selling jams from market vendor Sweet Thing Gourmet.)
Blue Jacket Dairy is taking holiday orders for Christmas delivery through Wednesday, December 22nd, or make a trip to Bellefontaine and stop by Blue Jacket Dairy's store at 1434 County Road 11, Bellefontaine, OH 43311
Tuesday (12.21), Wednesday (12.22) & Thursday (12.23): 9 a.m. to 6 p.m.
Friday (12.24): 9 a.m. to 4 p.m.
Online: www.bluejacketdairy.com (sign up for the Blue Jacket Dairy eNews)
Call: 937.292.7327
Uptown Westerville Farmers' Market: After the season... Arjay Gourmet
Rohini Mulchandani's delicious chutneys are available year 'round!
Rohini tells us...
Check out my website at www.chutneylady.com or call 614.854.9576
Happy wintering!
Rohini
Rohini tells us...
Check out my website at www.chutneylady.com or call 614.854.9576
Happy wintering!
Rohini
Uptown Westerville Farmers' Market: After the Season... Carousel Watergardens Farm
Mark and Cathy Crist of Carousel Watergardens Farm are busy year-round!
Cathy tells us... Carousel Watergardens Farm is at the Bexley Natural market with our eggs & chicken, also Greener Grocer with produce & eggs. Our farm web site is http://www.cwffarm.com/.
We also offer winter vegetable, meat and egg CSA's as well as a Thanksgiving CSA.
Then our Columbus Winter Farmers Market is going to start our 2010-2011 season.
The market started in November and our market has moved to a new venue at a much nicer facility: the Clintonville Woman's Club at 3951 North High Street, Columbus, Ohio 43214.
There will be lots of great farm products as well as value added farm products such as farm fresh eggs, chicken, turkey, beef, goats milk cheese & fudge, bison, Bavarian pretzels, honey and honey by products, soaps, veggie burgers, apples & cider, fresh baked pies, sweet breads, cookies, artisan breads, gluten free baked goods, jams & jellies, herb dips, rubs & seasonings and produce in season such as potatoes, cabbage, garlic, onions, limited peppers hot & cold, spinach, spring mix, sweet potatoes, broccoli and so much more.
The market still offers everyone's favorite the hospitality area plus local live entertainment, and this year lunches are available at the woman's club. It's a fun destination for all.
The Columbus Winter Farmers Market is the only market sponsored and put on by farmers for farmers to market direct to the consumer.
In 2011, we will have markets on Jan. 8 & 22, Feb. 12 & 26 and March 5 & 19, 2011.
For more info our web site is http://www.columbuswinterfarmersmarket.com/ or call 740.387.3580.
Cathy tells us... Carousel Watergardens Farm is at the Bexley Natural market with our eggs & chicken, also Greener Grocer with produce & eggs. Our farm web site is http://www.cwffarm.com/.
We also offer winter vegetable, meat and egg CSA's as well as a Thanksgiving CSA.
Then our Columbus Winter Farmers Market is going to start our 2010-2011 season.
The market started in November and our market has moved to a new venue at a much nicer facility: the Clintonville Woman's Club at 3951 North High Street, Columbus, Ohio 43214.
There will be lots of great farm products as well as value added farm products such as farm fresh eggs, chicken, turkey, beef, goats milk cheese & fudge, bison, Bavarian pretzels, honey and honey by products, soaps, veggie burgers, apples & cider, fresh baked pies, sweet breads, cookies, artisan breads, gluten free baked goods, jams & jellies, herb dips, rubs & seasonings and produce in season such as potatoes, cabbage, garlic, onions, limited peppers hot & cold, spinach, spring mix, sweet potatoes, broccoli and so much more.
The market still offers everyone's favorite the hospitality area plus local live entertainment, and this year lunches are available at the woman's club. It's a fun destination for all.
The Columbus Winter Farmers Market is the only market sponsored and put on by farmers for farmers to market direct to the consumer.
In 2011, we will have markets on Jan. 8 & 22, Feb. 12 & 26 and March 5 & 19, 2011.
For more info our web site is http://www.columbuswinterfarmersmarket.com/ or call 740.387.3580.
Wednesday, October 27, 2010
Uptown Westerville Farmers' Market: October 27th Market Report
Today is the final Market Wednesday of the 2010 season - 3 p.m. to 6 p.m., N. State and E. Home in Uptown Westerville.
The market is a great place for pumpkin shopping (from traditional to Cinderella to bumpy, gnarly pumpkins) and Bird's Haven Farms and Doran's Family Farm have mini pumpkins, gourds, and Indian corn, too. Amherst Greenhouse will be at the market today with their beautiful potted mums ($5 gigantic potted mums and $18 gargantuan potted mums!), so stop by the market for your Halloween and harvest season decor.
Warning! Amherst Greenhouse's mums seem to exponentially grow larger as you try to put them in your car!
There is still plenty of produce from potatoes to green beans to peppers (sweet and heat), Malabar Peach Orchard has fresh-from-the-tree apple varieties, and the market also features fresh eggs and poultry from Carousel Watergarden Farm; cheese from Blue Jacket Dairy; veggie burgers and breakfast sausages from Luna Burger; tortilla chips, salsas, hot sauces, and bbq sauces from Montezuma Brand; rubs and seasonings from Cathy's Tasty Treats and Montezuma Brand; jams from Sweet Thing Gourmet; Rohini's chutney at Arjay Gourmet; maple syrup and sugar from Pleiades Maple Products.
Baked goods and confections abound with our newest vendor Sugar B Bakery featuring loaf breads, bagels, and flatbreads; pies, cookie stacks, and coffee breads from Sue's Kitchen; sweet and savory baked goods from Landrum Cottage (try the artiboli!); fresh baked biscotti from Sweet Thing Gourmet.
This week, Chef John Skaggs of Two Caterers is featuring pumpkin recipes.
Click here to visit Chef John's Farmers' Market Recipes.
At the market we're celebrating the bewitching season with a little trick or treat of our own today. We hear some vendors are planning on coming in costume and decorating for the season. And, to warm up for tomorrow night, kids 10 and under can trick or treat at the market - vendors will have treats (limited quantities for about 50 kids). We want to see if a Market Wednesday tribute to All Hallow's Eve at our last market of the season (always right before Beggar's Night, Midnight Madness, and Halloween) can become a new tradition.
We will not see Batter and Bowl and Cowtown Candies at today's market.
We've had such a great Market Wednesday season. Special thanks to Church of the Messiah, Dairy Queen, Amish Originals Furniture Co., Meza, Gary Gardiner, Two Caterers, the Westerville Visitors and Convention Bureau, Westerville Chamber of Commerce, the City of Westerville, Uptown Westerville merchants and residents, and...
our patrons!!
Pictured: Apple pie from Sue's Kitchen.
Wednesday, October 20, 2010
Uptown Westerville Farmers' Market: October 20th Market Report
It's a beautiful fall Market Wednesday in Uptown Westerville!
This is our next to last market of the 2010 season and it's been a great season.
We will not see Honey Health Farms, Bridgman Farm, and Eyestone Flower Farm at this week's market and just a reminder that Northridge Organic Farm and Flying J Farm completed their market season last week.
Bird's Haven Farms, Carousel Watergarden Farm, and Doran's Family Farm have a nice selection of fall produce and pumpkins!
Mike Dippold of Malabar Peach Orchard has a selection of all sorts of apples grown and fresh-picked in Richland County.
Chef John Skaggs of Two Caterers is featuring pumpkin recipes this week and next.
Next week, join us in our season finale week as we celebrate Halloween! Kids 10 and under can get a jump on Beggar's Night and wear their costume to the market for a little trick or treating! Market vendors will be ready with treats for our ghoulish young guests! (Supplies are limited to the first 50 kids). Who knows, you might see a few surprises from our market vendors as well....
(Westerville's Beggar's Night, by the way is Thursday, October 28th from 6 p.m. to 8 p.m.)
As always, Meza, 48 N. State, features the Market Wednesday $1 wine tasting, so stop by and visit Tatjana Brown to see what she has in store.
See you at the market!
Pictured: Gala apples from Malabar Peach Orchard.
Wednesday, October 13, 2010
Uptown Westerville Farmers' Market: October 13th Market Report
It's a beautiful autumn Market Wednesday in Central Ohio and a perfect day for al fresco shopping at the Uptown Westerville Farmers' Market.
The temperatures are cool and the leaves are turning and produce is still plentiful at the market including, sweet potatoes, red potatoes, peppers, squashes, pumpkins, peppers, green beans, garlic, onions, and even tomatoes. Visit market produce vendors Bird's Haven Farms, Carousel Watergarden Farm, Doran's Family Farm, Flying J Farm and Northridge Organic Farm.
Malabar Peach Orchard features a variety of Richland County-grown, fresh-picked apples.
This is the last week of the season for Northridge Organic Farm and Flying J Farm. Much thanks to Mike & Laura Laughlin and Dick Jensen for a great market season of delicious organic produce and meats.
Chef John Skaggs of Two Caterers is not attending this week's market, but will be at the market the last two weeks of the season. We appreciate Chef John and Chef Colin's presence at the market - giving new meaning to the phrase chef's surprise!!
Bridgman Farm and Eyestone Flower Farm will not be at the market this week.
The UWFM features a tremendous variety of pantry and tailgating fare including salsas, sauces, and tortilla chips from Chuck Evans' Montezuma Brand, Rohini's chutney from Arjay Gourmet Foods, Ohio maple syrup, spreads, and syrup based sauces and dressings from Plieades Maple Products, and jams from Sweet Thing Gourmet and Cathy's Tasty Treats at Carousel Watergarden Farm.
Fresh meats and poultry are available from Northridge Organic Farm, Flying J Farm, and Carousel Watergarden Farm. Carousel Watergarden Farm also features free range brown eggs. Visit Blue Jacket Dairy for their delicious cheese including cheddar curds, chevre, and the market favorite Gretna Grillin' cheese. And, Luna Burger features delicious veggie burgers and breakfast sausages. (All meats, poultry, and veggie burgers are sold frozen and eggs and cheese are refrigerated.)
The market features an awesome selection of baked goods and confections including, traditional loaf breads from Sugar B Bakery; pies, cookies, and coffee breads from Sue's Kitchen (if you want pie, get to the market before 4 p.m. or contact Sue ahead of time); cookies, brownies, and protein bars from Batter and Bowl; fudge varieties, puppy chow, caramel apples, and brownies from Cowtown Candies; sweet and savory breads and crackers from Landrum Cottage, and biscotti from Sweet Thing Gourmet.
Check with Sara Yates at Batter and Bowl for her special order Halloween iced cookies - black cat, bat, ghost - individually wrapped Sara's special spooky cookie package is $20 and great for ghouls, ghosts, and goblins of all ages!
On the run, but still want market fare? Check with your favorite vendor. Most vendors will hold a special order for you if you let them know ahead of time, so you can have your farm fresh in a dash.
Market vendors have right out of the field pumpkin and decorative squash varieties and, of course, Amherst Greenhouse is here with their amazing potted mums, starting at $5 per pot.
As always, we encourage you to Shop Uptown Westerville on Market Wednesdays including stopping at Meza, 48 N. State. Meza features a variety of affordable wines and pantry fare and each Market Wednesday, Tatjana Brown hosts a Market Wednesday $1 wine tasting... a perfect pairing.
Have a great day and see you at the market!!
Pictured: Breads from Sugar B Bakery.
Wednesday, October 6, 2010
Uptown Westerville Farmers' Market: October 6th Market Report
Chef John Skaggs of Two Caterers is featuring a recipe using potatoes and peppers from the market today.
Amherst Greenhouse is here as you can see (photo above) and our produce vendors, Bird's Haven Farms, Carousel Watergarden Farm, Doran's Family Farm, Flying J Farm, and Northridge Organic have a plentiful farm fresh produce selection. And, Malabar Peach Orchard has a selection of Richland County fresh-picked apple vareties.
Also, check with Sue Renner of Sue's Kitchen and ask her about her cookie care packages. Order a selection of 3 or 5 dozen cookies and Sue will ship them to you favorite cookie fanatic!
Stock your pantry and fridge as you shop for cheese, meats, baked goods, chutney, jams, raw honey, salsa, maple syrup, and salsa - all Ohio Proud.
Stop by Meza, 48 N. State, for Tatjana's Market Wednesday $1 wine tasting!
See you at the market!
Wednesday, September 29, 2010
Uptown Westerville Farmers' Market: September 29th Market Report
It's a beautiful day in Uptown Westerville - a great autumn Market Wednesday.
This week we welcome Angela Bowman's Sugar B Bakery to the market. Sugar B features home-made loaf breads, bagels, and scones. A great place to stop for your daily bread!
This will be the last week of The Front Porch hospitality area at the market. We can't say thank you enough to Lindsay Smith, Church of the Messiah, UM, and the Front Porch volunteers for offering a place to sit, chat, and a cool drink.
Chef John Skaggs of Two Caterers is featuring root vegetable chili today.
We, of course will see Amherst Greenhouse for the first time this season.
And, we welcome back Rohini Mulchandani of Arjay Gourmet Foods after a two week absence. Rohini's chutneys are a great addition to any pantry.
Sweet corn season is over, and market produce vendors feature a wide array of vegetables including tomatoes, peppers, root vegetables and squash varieties.
Think of UWFM when you are thinking about your Halloween pumpkins!
We encourage you to Shop Uptown Westerville and visit Meza, 48 N. State, for Tatjana's Market Wednesday $1 wine tastings.
This week we will not see Northridge Organic Farm, Bridgman Farm, Cowtown Candies, and Eyestone Flower Farm. Triple J Farms and Branstool Orchards have ended their 2010 market season.
See you at the market!
Pictured: Green onions from Northridge Organic Farm.
Tuesday, September 28, 2010
Uptown Westerville Farmers' Market: Mums the Word
Amherst is a market patron favorite with their reasonably-priced and beautiful potted chrysanthemums.
Adin and Mary Horst weren't sure they would make it to Westerville this season (last week they told us they wouldn't be able to come) so we welcome them to the 2010 market season.
Pictured: 2009 Uptown Westerville Farmers' Market season's Amherst Greenhouse blooms.
Monday, September 27, 2010
Uptown Westerville Farmers' Market: Fall Festivals
It's time for Fall Festivals!
October 2nd, visit Flying J Farm's (5329 Van Fossen, Johnstown) annual Fall Colors Harvest Festival.
The event begins at noon and includes farming and green-focused workshops and vendors, activities that include hayrides, fishing contests, and a bonfire. You can even bring your camping gear!
Parking and admission are free.
And, October 9th, Doran's Family Farm (5462 Babbit Rd., New Albany), hosts the New Albany Arts Council's 17th Annual Harvest the Arts Festival from 11 a.m. to 4 p.m.
Parking and admission are free and the event includes entertainment, a crafter's marketplace, and children's activities.
Of note: There is a lot of construction in Central Ohio, double check road closings and routes before you head out. Click here to connect to Paving the Way.
Sunday, September 26, 2010
Uptown Westerville Farmers' Market: Week 21 Photo Tour
The Uptown Westerville Farmers' Market Week 21 Photo Tour is now online on flickr.
Since the market was cut short due to weather, this week's photo tour is brief!
Click here to take the tour!
Pictured: Pecan pie from Sue's Kitchen.
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