Athens Farmers Market

Toyota Farm To Table Tour a Success!

2009-09-23T08:52:00.007-04:00

The Toyota Farm to Table Tour was a huge success! Our chefs did an amazing job preparing food! Zoe, Salaam, China Fortune, Casa Nueva, Tigers and Strawberries, Jana's Soul Food Cafe and many more (please comment on those folks I didn't mention!) It was awesome to see all of our chefs dressed up and preparing food for our community. They looked hot!

I feel so much pride to have seen everyone's menus made with products from our local producers and farmers from the market! So many creative ideas from rabbit to pork belly to lamb, combined with fresh tomatoes, potatoes, peppers and herbs. GO ATHENS COUNTY CHEFS AND PRODUCERS! You made us all so proud!

Seems like our customers had a great time, too; I have never seen our market so packed. Folks got to have free samples of all the amazing food, test drive Toyota hybrid vehicles, get really cool cutting boards, buy all the local produce they could carry and have a generally good time at the market. The weather was perfect and sunny and everyone was in great spirits. We hope to see all of you at many more future farmer's markets. Thanks again for all of your support!

Squash It! was a smash....

2009-09-21T10:47:00.006-04:00

20 entries! And over 150 shoppers sampling lots of delicious foods!
Thank you to the Squash It! participants who donated the ingredients and volunteered their time and talents preparing their dish, transporting it and serving it! Your efforts brought a lot of happy smiles to shopper's faces and several locals who were hosting out of town guests were especially proud to show off the hospitality all of you provided!

Thank you to our judges for the great job they did! We had five for our final competition of the year:
Chris Daw Chef, Fur Peace Ranch
Dixie Cantrell and Brenda Shaikh Vendors at the Farmers Market
Sue and Alan Boyd Members of the Friends of AFM

Thank you to the members of the Friends of the Athens Farmers Market who helped - some for 1 hour, some for 3 hours! It takes a lot of organization and willing hands to make our Cooking Contests happen! You know who you are! Know that you are appreciated!

Finally, our congratulations to the winners! Because there were so many entries including 3 soups, the judges awarded a best soup prize in addition to those given in Sweet and Savory categories. They also had 2 ties.

Best Soup
Autumn Squash Cheddar Soup w/ Sizzled Sage Olivia Chambers

Savory
1st Spaghetti Squash Bake Terry Vest
2nd Summer Squash Casserole Karen Hart
2nd Squash Casserole Carol Schloss
3rd Beef and Squash Constentine Faller

Sweet
1st Pecan Pie in Pumpkin Shells Patricia Black
2nd New England Squash Pie Mary Christy
2nd Pumpkin Pie from the Book of Buck-skinning Tom Winland - ---- (Thank you Neil Cherry for bringing
3rd Pumpkin Cake with Carmel and Candied Nuts Josie Grace your neighbor's entry from Morgan County!)

Mark you calendar for October 17th, the 3rd Saturday in October, for Stone Soup! We've got 2 chefs (Portable Kitchen Certified.) They'll have the big pots fired up and we'll be making soup on the spot! We'll need Friends to buy ingredients on the spot, help chop, stir and partake!!! Hope to have soup for all around noon. This is our thank you to the Vendors for a great season!

See you t the Farmers Market!
Lynda and Joe Berman

Something to Tide You Over

2009-09-15T16:28:00.004-04:00

Usually, I write about the beautiful array of produce found at the AFM.

And I took lots of photos this weekend during Saturday market featuring said produce and the Toyota Farm to Table Tour.

BUT, I am at home, with dial-up (I know, right?), and desperate to post SOMETHING to tide you over! There is an amazing product that is not sprouted from the ground to be found at our market.

If you will, observe to our left the most incredible glazed confection I

have found there yet. A homemade doughnut from Zook's Baked Goods. You can get them one at a time or half-dozen on a plate (I don't know if I can post prices here, so I won't, but whatever it is, they are WORTH it!).

These are not just any doughnuts... they are homemade (as in, scratch) by Amanda. And these doughnuts are NOT for shoving into the face. You can take a huge bite if you like, but you absolutely must savor the glorious, glazed, melt-in-your mouth goodness that these doughnuts are.

What an experience. I'll never eat a doughnut from anyone else.

Upcoming Events!

2009-09-05T16:44:00.005-04:00

Summer is winding down, humid hot days replaced with crisp nights and foggy mornings and days filled with cool breezes and sunshine-filled blue skies. And with the wane of the summer comes the wane of summer produce. Here and there at market these past two weeks, I've heard farmers tell of the "last of"s. The last of the plums and peaches, the last of the patty pan squash and blackberries.

But never fear! The end of summer is only the beginning of fall (my FAVES!). I hear more and more "til frost"s. There will be eggplant until first frost, and peppers. And coming on? Winter squash of every variety (butternut, acorn, crookneck), beautiful multi-colored corn, pawpaws, pumpkins, funny lookin' gourds, ground cherries, and still, tomatoes and peppers until you're drowning in salsa and sauce! Ah, we are blessed.

I wanted to let y'all know about the fun that is coming up at the farmer's market this month!

First of all, the Athens Farmer's Market is kickin' it every Wednesday and Saturday from 10am-1pm. It is so good to see you all there!

Second, come check out the market next Saturday, September 12 for the Toyota Hybrid Farm to Table Tour. There will be up to 12 chefs from all of your favorite restaurants (Casa Nueva included!) that are paired up with farmers (and their products) from our wonderful market doing cooking demonstrations and giving out free samples of delicious foods! This is a great opportunity to experience the endless possibilities of recipes that can be concocted from foods that you can buy seasonally and locally from our market. You can also meet the chefs and the vendors and learn all about their products. Additionally, you will have the opportunity to test drive Toyota's third generation Prius or 2010 Highlander Hybrid; really, it doesn't get more fun. This tour has been to markets all over the country, and we are happy to have been selected and we welcome them!

The next fun event on our market plate is on Saturday, September 19. The Friends of the Athens Farmer's Market will be putting on the "Squash It!" cooking contest. Wanna enter the contest? You can make a sweet or savory dish with any type of farmer's market squash you can find. For more details, visit the Friends table at the market! Last year's contest was a real smash...

And finally, this is not a market event, but some info and a shout out! One of our vendors, Integration Acres, is a major sponsor of the Ohio Pawpaw Festival. This event will be on September 19-20 at Lake Snowden; as a result, Casa Nueva will not be vending at the farmer's market on Saturday, September 19. Stop on by after the Squash It! cooking contest! Casa will also not be at market on Wednesday, September 23, as we will be debuting our Autumn menu. Come celebrate the autumnal equinox that day after 5:00pm to experience some delicious new menu items that include products from Shew's Orchard, Cherry Orchards, Integration Acres, King Family Farm, Green Edge Gardens, The Herbal Sage, Shade River Farm and more!

Coming soon... pics of autumn harvest! As the leaves turn shades of bright orange, yellow and crimson, we look forward to seeing you every Wednesday and Saturday at the Athens Farmer's Market!

Jr. Chef School #3!!!

2009-08-15T16:08:00.003-04:00

Jr. Chef School #3 is coming up this Wednesday, August 19 from 10am-12noon. The theme is Super Pasta, the guest chef is Chelsea Hindenach from the Village Bakery, and this event is FULL! I know Chelsea has plans to teach the kids to make some delicious food using as many ingredients as possible from the Athens Farmer's Market; so if you're at market this Wednesday, you'll be sure to pick up on the yummy scents of summer food and see kids having a great time learning how to prepare it.

I'm gonna take this moment to recap on the last two Jr. Chef Schools that occurred this year. The first one was with guest chef Jennifer Baldwin from the Village Bakery and she had a blast teaching the kids how to mix up some great tasting Berry Pancakes using local berries from some of our farmers. The kids got to go shopping and learn where their food comes from and how it's grown.

Some of the same kids had such a great time, they signed up for Jr. Chef School #2 with guest chef, ME! I also had a blast making Breakfast Burritos with my group. We visited several growers of produce and bought all kinds of fun veggies, as well as eggs, cheese, salsa and tortillas.

These kids were already so skilled or extremely helpful in the kitchen! They learned how to or helped to wash the produce, chop veggies, saute veggies and whisk and scramble eggs. Then they learned how to wrap all the ingredients up in a tortilla for a delicious breakfast burrito, and they did SO well. I was so impressed; I mean, it took me a good 6 months to learn how to roll a nice tight burrito. Way to go, Jr. Chefs!

There were 10 kids in each class, and they all got their own aprons, bandanas and cookbooks. If they didn't like cooking before, I bet they do now! I heard from many of their parents that they'd never seen their kid each such-and-such veggie; now they like it and know they can get it at the AFM!

And as a matter of fact, I know one of my Jr. Chef students made the 3RD place prize for his delicious souffle in the "3 or More" Cooking Contest put on by the Friends of The AFM on Saturday, July 18!

It was a really good time for all, and I feel fortunate that we were able to do this at our farmer's market. Thanks to Bob Fedyski and Sarah Conley-- I borrowed your pics from the Ohio Foodshed website for this post. See you at Wednesday market!

A Verified Grower's Valley of Green

2009-08-07T18:59:00.011-04:00

A few weeks ago, Green Edge Organic Gardens, an AFM Verified Local Grower, hosted their 3rd annual Open Farm Day. After all these years of buying food for our home from them at the farmer's market, to casual conversations with Becky Rondy, one of the farm's proprietors, to working with Becky and her husband Kip to procure their delicious organic produce for our restaurant, my partner Andy and I realized we'd never been to see their farm! Andy made some amazing cole slaw for the potluck and we headed out to Amesville to see where our food was coming from.

The meal was great-- one thing I can always be sure of when going to a potluck in Athens County is that the food is going to be incredible. There were many creative dishes with fresh, local ingredients in them, including ours, which had cabbage from Cowdery Farm and carrots from Rich Organic Gardens.

Then came the awesome tours! I was so amazed after we hiked up to the microgreen house to learn that the sprouts that I eat on my salads come from soil that has been recycled for 10 years! Kip showed us thick sunflower, and delicate radish and buckwheat sprouts, all of which are healthy and delish. The soil they use is full of earthworms, eating up the roots of the sprouts that have been cut to sell, pooping all along the way, thereby fertilizing the soil and replenishing it for the next batch of seeds it will receive and nourish.

Rob then took us to the mushroom house, where they're growing shiitake, and yellow, white and blue oyster mushrooms. The environment in the mushroom house is carefully controlled-- temperatures must be cool and the humidity just right to grow the succulent fungi, but no other molds or fungus. Rob had the task of mopping the floors with bleach water after we left to keep contaminants at bay. It was cool to learn that Green Edge obtains even the spores for the yellow oyster mushrooms from folks down the road from them.

Next, we went down to the valley to check out the gardens. Green Edge is home of the Athens Hills CSA. Community Supported Agriculture is a great way to eat fresh, local food while providing wealth to your local economy and getting to know the farmer and the farm that your food comes from.

Cale and Dan, the farm's manager, showed us fields of potatoes growing, bushy with tiny white flowers.

We walked by the greenhouses full of shiny tomatoes and thick, glossy basil to the other garden, where we saw raised beds popping feathery dill and bright salad greens. The new concrete walls are an attempt to help protect the crops from flooding, which this farm struggles with yearly in their valley.

We ended with long, wide rows of deep purple eggplant in striking contrast to the light, wide leaves of summer squash, introducing blossoms. This place is enormous to me; I can't wrap my brain around this five acres of food. If I was trapped on that farm with everyone there, we'd have plenty of veggies for years to come. I deeply feel the absolute dedication that was put into developing the land for a beautiful, prosperous farm here. Years and years of hard work and vision made this possible. I think about it every time I eat their greens and microgreens. Check out their stall at the AFM on the east side of the main aisle for flavorful salad mix, mushrooms, eggplant, microgreens and more!

Some of My Favorite People pt. 2

2009-08-03T16:00:00.004-04:00

Late summer and it's time for lots of beautiful fruit at the Athens Farmer's Market! There are many folks doing fruit well here, and one of them happens to be Cherry Orchards.

My restaurant has been working with Cherry for years. The owner, Neil, is one of the sweetest, kindest, most gentle people I have ever met and he has a beautiful passion for fruit. I love all the different varieties of everything that he grows, and he is so knowledgeable and ready to give out samples! Gary and Tina, who work for him, are also some of the nicest people around. I always have admired how they vend, rain or shine, with NO TENT! They'll be standing in the rain selling apples and peaches, and always with smiles on their faces. For years, Casa has gotten beautiful fruit baskets from Cherry, overflowing with bunches of grapes, plums, peaches and apples, and they are admired by everyone who comes to our stall. Their fruit is incredibly delicious! You can find them at the end of the east side of the market near the Market on State sign, across from Harmony Hollow (and his TOKENS HERE sign!).

Some of my other favorite fruit people are Pete and Marjie Shew of Shew's Orchard. Again, Casa has been working with the Shew's for many years; we get a whole slew of different varieties of apples from them, as well as apple cider vinegar, apple butter and lamb cuts. And again, some of the nicest folks I've ever met. Sometimes Marjie brings wool from her lambs to spin into yarn (that she then sells), which is very cool to watch! Pete is in the Back Porch Swing Band, and occasionally they play at Casa, which is a huge treat. Bruno and I are happy to call Shew's Orchard our neighbors at the market because it's not so far to haul bushels of apples when we're picking up for the restaurant, and they are great company. You can find them at the east corner of the T on the main aisle. Additionally, Marjie makes tasty jams and mustards, and if you love cherries like I do, you MUST try her cherry jam!

I'm gonna take this paragraph to inform you all that unfortunately, Casa's high aspirations to be at the Farmer's Market this Wednesday, August 5 and Saturday, August 8 are in vain. We are getting new flooring in our kitchens and prep areas and it looks like it will be impossible for us to be in there to bring you anything. So please accept our apology and look for us on Saturday, August 15! We look forward to seeing you then!

Music at the Athens Farmers Market

2009-08-02T15:05:00.002-04:00

Flyaway Saturn showed up to play at the Aug 1, 2009 market...

No Casa Nueva at Market on What Days??

2009-07-29T17:46:00.003-04:00

I always forget to write certain things in my posts. Especially those things that are somewhat important to you, as our faithful or potential customers. This is info you want to know!

Casa Nueva will not be attending the Athens Farmer's Market this coming Saturday, August 1 or Wednesday, August 12.

This Saturday, Bruno has a family obligation and I have a long day of inventory to get through, so we won't be able to make it. From August 5-13, our restaurant is closed for renovations, so we won't have much to bring with us, but we WILL be at market Saturday, August 8 with a very limited supply for y'all to purchase (albeit not the 12th).

Thanks again for your continued patronage! See you on the 5th!

A Midsummer Market's Dream

2009-07-29T16:12:00.031-04:00

So much fruit! Many different types of peach covered with soft down, blushing deep orange and pink on yellow skin, begging to be bitten. Shiny yellow and purple plums full of sweet, juicy flesh.

Fat blackberries full of flavor and delicate pink and yellow raspberries ready to dazzle your tongue as the ultimate sweet-tart. A lone strawberry struts her stuff, making her presence known in this late summer month.

Knobby, craggy canteloupe and bright green striped watermelon engorged with refreshing summer juice. Is your mouth watering yet?

Sweet growing things are not the season's only focus. The bounty is upon us in the height of summer and is overwhelming with intense color and fresh flavor that can only come from these local vegetables found at the farmer's market. So many varieties of gorgeous red, orange, yellow, green and purple tomatoes! If not for this market bringing together the farmers that grow these essential morsels, our community would surely be malnourished.

Multicolored bell peppers crisp with sweet flavor, crinkly hot peppers that set your mouth ablaze and my personal favorite, the forest green shine of poblano peppers, with their earthy, spicy heat! I get these from Cowdery Farm, and they call them anchos. Technically, anchos are what poblanos are called when they're dried, but I'm not picky about what they're calling them. They are delicious and I highly recommend them!

Come check out the market soon. I took these pictures at today's Wednesday market and though it poured rain and was gray and cool outside, the bright colors of the wide array of produce kept the customers coming with their own rays of light emanating from their smiles.

What you missed (or not!)

2009-07-28T17:24:00.004-04:00

I finally snapped a photo of the delicious wineberries I bought at last Wednesday's market. I had my birthday this past Sunday and got to enjoy the berries with my sisters for a birthday breakfast after a birthday sleepover (yeah, I'm now 30, and no, you're never to old to have a sleepover!).

As you can see, wineberries are very similar to raspberries, albeit smaller and a bit more stout. Although they have a slightly dark rosy color, the berries had been in the fridge for a few days, so they darkened a bit more, and they're shiny like blackberries. They are juicy and soft with a very mild sweetness, but not really a distinctive flavor. Wineberry seeds were more easily crunched than those of raspberry, so they didn't stick in my teeth as much! Of course, personal perception is always subjective...

I learned from the Proffits that this berry is an exotic brought from Asia in the 1700-1800s to be cultivated as a garden fruit. As exotics will do, they escaped into the wild. The Proffits found some growing wild on their land some years back and took cuttings for personal cultivation. Now we get these delicate little treats for but a short time in the month of July.

I'd heard a rumor that they were good with vanilla ice cream. It's true, all that they say; I did try some with ice cream. But their flavor and sweetness are so subtle that I preferred to eat them sans accoutrements. Perhaps you can try some, too, next July!

Video: Musicians, Shoppers, Winners

2009-07-19T07:38:00.002-04:00

Easiest Ice Cream... EVER.

2009-07-18T18:59:00.004-04:00

That's right! I completely forgot to leave my favorite, easiest ice cream recipe EVER for you! I started off making this ice cream with strawberries, but since cherries are in season and they are my favorite July fruit, I make it with cherries and sometimes little pieces of dark chocolate. Are you ready for the Easiest Ice Cream Recipe Ever? Here it is!

EASIEST ICE CREAM RECIPE... EVER!

1 1/2 # Cherries from Gillogly Orchard (whatever variety you like-- pitted!)
1 1/2 C Milk from Snowville Creamery
3 C Heavy Cream from Snowville Creamery
3/4 C Sugar
1/3 C Maple Syrup from Shew's Orchard
2 Tbs Vanilla
***1/4 C Triple Sec from Lucky Dog ;)
Dash Sea Salt

Now you can throw the cherries and some milk into a blender or food processor and blend, then whisk all the rest of the ingredients together. OR, you can put all of the ingredients in a pitcher and blend with an immersion (stick) blender (my favorite method!).

Then, pour into your ice cream maker and let 'er rip until you have some killer ice cream (make sure you share with your loved ones... me, for instance). If you want to add chocolate bits, make sure you process your ice cream until it looks like firm soft serve, then pour the chocolate bits in and let the motor (or hand crank it) run for another minute to distribute. If you add the bits in the beginning, they'll all be at the bottom of the canister.

Enjoy!

***Editor's Note from MishFish: The use of triple sec in this recipe is two-fold. It creates a mild orange note. But most importantly, alcohol lowers the freezing temperature of your mix; it gets between layers of ice and makes your ice cream smooth and scoopable instead of hard as a rock. And the amount is so insignificant that it will NOT get you drunk! You can use as little as 2 teaspoons if you like.***

The Season of Plenty

2009-07-18T18:29:00.003-04:00

So, here's a quick reminder about how summer is the season of plenty! See those tarts? You can get them at Casa's table. They are full of berries and rhubarb from Art Gish of Dutch Creek Community Farm, Rick Vest of Vest Berries and Bonnie Witten of Witten Farm. You know why they're blurry? 'Cause it's hot out (well, it SHOULD be hot out) and you're getting all dreamy and woozy when you think of how good they are!

Blackberries, peaches and cherries are in full swing, and I don't know about you, but I love to get me some of the different varieties of cherries that John Gillogly has at his stall (Gillogly Orchard). My favorite summer fruit! I also had the chance to try wineberries from Proffitt's Farm; they look like raspberries, but have a mild, sweet flavor of their own. I'll get a pic next time I have the camera.

Seriously, summer is the time of plenty for produce, but never forget those delicious meats available: pork, beef, chicken, turkey, buffalo, oh my! Harmony Hollow has the bacon that people fight tooth and nail for (don't let that deter you from trying that sweet, smoky maple-y goodness). I got some ground buffalo today from Dixon's Elk Run Buffalo Farm (low in fat for those of you who care, and DELISH), and ground beef from Shew's Orchard. Remember that when you're at King Family Farm's stand buying turkey brats, and Charlene's sweet smile is making you blush, ask JB about the many different varieties of Swissland's cheese that they bring. Talk about a market and season of plenty. We are so blessed!

BOY, have I missed this blog! It's been a minute, I know. Things just get so busy at a restaurant sometimes... it's no fun to go this long without sharing some pictures and recipes and fun farmer's market info, though! It is my favorite "shift" of the week. Please look forward to pictures and news from the Jr. Chef School front (this past Wednesday we made breakfast burritos with yours truly as the guest chef and it was a smashing success!), as well as the "Three or More Cooking Contest" hosted by the Friends of the Athens Farmer's Market. And recipes!

Invitation to Open Farm Day!

2009-07-03T11:28:00.003-04:00

GREEN EDGE ORGANIC GARDENS
INVITES YOU TO OUR

OPEN FARM DAY
SUNDAY JULY 19TH, 2009
2 PM TO 6PM

WHO: YOU, YOUR FRIENDS & RELATIVES

WHAT: COME FOR A FARM TOUR, HAY RIDE, POTLUCK FEAST WITH
YOUR FRIENDS & NEIGHBORS & PERHAPS SOME GOOD
MUSIC FROM OUR TALENTED COMMUNITY.

WHERE: GREEN EDGE ORGANIC GARDENS
16232 HENRY ROAD
AMESVILLE, OHIO 45711

WHY: WE WOULD LIKE TO MEET YOU & SHOW YOU WHAT WE DO
AROUND THE FARM.

PLEASE BRING: A DISH TO SHARE
PLATES & UTENSILS (DRINKS & CUPS PROVIDED)
QUESTIONS FOR US, YOUR FARMERS
(NO PETS PLEASE)

QUESTIONS: PLEASE CONTACT US AT (740) 448-4021 OR AT
greenedgegardens@verizon.net

WE CAN’T WAIT TO SEE YOU THERE!

AFM among the top 5 best Markets in US!

2009-06-26T10:46:00.002-04:00

Okay friends of the bloggisphere - I'm counting on you.....
We're participating in the localharvest.org/care2 Favorite Farmers Market contest, which relies on VOTES from happy Market customers from around the country. PLEASE take a moment to vote for Athens Farmers Market, and then tell 25 of your friends to vote too. We currently have 247 votes *which rocks* but we need a lot more - Durham FM has over 800!

We can do this, people!!

VOTE TODAY.

Our very own honey bee....

2009-06-22T09:48:00.004-04:00

I couldn't resist posting a link to the feature story in last week's Athens News. Jenaye Antinuccio wrote a fantastic piece about Jack Cantrell, our famous beekeeper (and AFM treasurer) that gave the reader a true glimpse into Jack's unique world tending hives. He is a truly remarkable person, and a great guy to have around.
Check out the story online.

Berry Delicious Bake - Off!

2009-06-22T09:42:00.004-04:00

Saturday was the first cooking contest this season - the Berry Bake-Off. We had some fabulous entries and happy samplers. The Friends of AFM pulled it off again, making Market a bit sweeter with each and every bite.

Here's our first place winner, Autumn Wallace, with her scrumptious Summer Berry Buckle with Blackberry Sauce, Vanilla Sauce and Cantrell Honey Ice Cream.

Late Notice

2009-06-10T08:49:00.003-04:00

Good morning to y'all with RSS! Just sending y'all a message to let you know that it's Wednesday and again, there is a huge-massive storm headed towards Athens. When it rains, we must obey our budget, which means Casa Nueva won't be at the Farmer's Market.

Incidentally, our baker was very ill last night so she couldn't bake our usual variety of delicious baked goods.

It's also graduation week here at OU! So our restaurant is a bit taxed and we don't have very much to bring with us. But we will for sure see you on Saturday. Until then, guacamole dreams and biscuit wishes!

Some of My Favorite People (Part 1)

2009-06-03T09:25:00.008-04:00

These folks are some of my favorite market people. Assistant manager Kip and Market manager Sarah are faithfully at market with the rest of the vendors every time we have a market. I'll have to get a pic of Joe soon!

Sarah is usually around on Saturdays, making sure everyone has what they need, answering questions, dealing with any problems that arise and being a source of upbeat, positive energy. Plus, she's one of my best friends and she loves our guacamole.

Kip is usually around on Wednesdays and is so helpful and friendly. He helps us set up and I enjoy chatting with him and watching him eat our brownies.

Larry is the Cowdery of Cowdery Farm, and they are where we get all of our jalapeno, poblano, cayenne, habanero and Hungarian wax chilies from that go into our salsas, seasonal dressings and other dishes at the restaurant. They have the most gorgeous set-up at market come the height of the season! Imagine all the colors of the produce rainbow from the deep reds, oranges and yellows of tomatoes and bell, sweet and hot peppers to the greens of, well, greens and summer squashes, the blue hue of fresh broccoli and the deep purple of savory eggplant and more peppers! Amazing!

Thanks to you, some of my favorite market people! You make our experience so positive!

I am writing this as Wednesday market is going on. Unfortunately, Bruno feels under the weather today and we are not up for a potentially very rainy day. But we will see you all on Saturday! Until then, dream of tartlettes packed with local fruit...

Is it Summer already??

2009-05-27T15:10:00.017-04:00

I think it may be summer. Ok, so technically, it doesn't begin for another month and a half. But what's up with the weather here lately? It's been in the 80's (although it's not the 90's yet!), humid, sticky, random afternoon thundershowers. And the beautiful, bright colors of summer lighting up our lives at this Wednesday's Farmer's Market.

Oh, the seductive scent of strawberries lingered in the air this morning while the humidity rose. We were parked next to Vest Berries today and across from Witten Farm, so how could we miss it? Strawberries make me want a lassi. Let's make one! Here's a lovely Casa lassi recipe!

Casa Nueva's Strawberry Lassi (for parties!)

1 1/2 C Filtered Water
3 quarts Plain Yogurt
1/2 C Honey (try some from Cantrell's!)
1/2 tsp Cinnamon
1 tsp Vanilla Extract
1 1/2 tsp Sea Salt
Juice of 1 Lemon
3 C Strawberries (check out berries from Vest Berries, Witten Farm, Cowdery Farm, Yankee Street Farm, and the list goes on...)

Put all of these ingredients into a gallon-sized pitcher. Use an immersion blender to blend thoroughly, and then pour into tall glasses. Stick straws in the glasses. Garnish the tops of the glasses with a couple of slices of strawberry, and then drink deeply for good health.

Cowdery Farm had a beautiful display of crisp green beans, luscious cucumbers, colorful basils and gorgeous red and yellow tomatoes! I happily bought some of their green beans and snapped a few pics of their mouthwatering produce.

There were so many photo ops today, what with all the amazing things everyone was offering. I bought deep green heads of broccoli from Vest Berries and itty bitty baby zucchini from Proffitt's Farm. The owner told me that the very first zucchinis that pop up on his plants don't get pollinated, so he cuts them off, rather than let the fruit rot. After he does this, the plants seem to really flourish! And then he gets to bring these babies to market to sell to folks for dipping in some ranch dressing (or Casa Nueva's Creamy Garlic salad dressing!), or for cutting in half and stir-frying. That's what I'm doing for dinner tonight!

The torrential rain didn't dampen my spirits today. There were many vendors with a variety of products today! Wednesdays are a great day for zucchini, cucumbers, tomatoes, broccoli, apples, strawberries, honey, eggs, pork, angus beef, peas, green beans, breads, sweet treats, jams, jellies, cheeses, herbs and greens! Oh my!

And salsas! Did I forget to mention salsas? Come visit Casa Nueva's table and get yer fresh, locally made salsas! We use Ohio tomatoes and delicious peppers from Cowdery Farm and Shade River Farm. See you this coming Saturday!

Absence Makes The Heart Grow Fonder

2009-05-15T13:37:00.003-04:00

Casa Nueva won't be at the Athens Farmer's Market this Saturday! You can find us vending at the Nelsonville Music Festival! So stop on over at the market and then head out to the festival for some great local music and more local food.

But don't worry. We'll be back this coming Wednesday, May 20.

Until then, salsa dreams and tortilla wishes!

Wednesdays=Kids Day!

2009-05-09T16:00:00.008-04:00

WOW. I forgot that sometimes Wednesdays are kids days at the Athens Farmer's Market! We heard a rumor that there were some 2nd graders coming to visit us for a field trip last Wednesday. Then, suddenly, there were four busloads of them! And they were ecstatic to be at the market.
Sorry to the parents and teachers who had to deal with potential sugar highs due to excessive brownie consumption (hey, at least most of them split them in half!), honey sticks from Cantrell's or delicious fruit popsicles, but your kids had a total blast! I think the moms of these kids were very pleased, too, when their children brought home lots of beautiful flowering plants from Mitch's Produce and Greenhouse or Cherry Orchard as Mother's Day presents. Those sweet littles! Happy Mother's Day to all the mamas out there!

This past Wednesday was kind of like a Saturday in terms of business and vendors. It was our third week and every week we see more people coming to vend and more customers coming to buy. Last Wednesday, we were lucky enough to be next to Cherry Orchard and all of their beautiful green and purple basils, cilantro and dill. The colors and scents were so vivid on that gray day!

I bought some long, slender stalks of purple and green asparagus from Gillogly Orchard, as well as some gorgeous, plump, hot pink stalks of rhubarb (I was informed that the more pink they are, the sweeter they are!). Beautiful, shiny, bright zucchini from Cowdery Farm and crisp, dark green spinach from Sassafrass Farm completed my Wednesday shopping.

This morning at Saturday market, we were blessed with another windy day, but it did feel great outside. Bruno and I shared some Garlic and Cheese stuffed Fougasse from Avalanche's stand and some refreshing Vanilla Chai tea from The Herbal Sage Tea Company.

When I wasn't ladling salsas, I was staring at all the cool tomato, basil, sage and parsley starts that Yankee Street Farm has, or listening to all the funny things that Will Dewees from Appalachian Flowers was shouting out ("Best deer repellent ever! It's like a six-legged dog in a bottle!"). The musicians next to Shew's Orchard were playing some great tunes on the guitar and my friend told me about the delicious looking ribs he just bought from King Family Farm.

How can one not do cartwheels down the aisle with all the choices products you can find at the Athens Farmer's Market? Find out this coming Wednesday!

Strawberries and Asparagus!!!

2009-05-06T14:15:00.002-04:00

Ah, spring is here and the sweet, early fruits and vegetables of area farmer’s labors are starting to crop up at our local Farmer’s Market. This is a fantastic time to head out to the Market. Grab the kids and make an event out of it. At the Cantrell Honey and Candle booth, Mr. Cantrell gives each child a honey stick. At the Avalanche Pizza booth, as well as many others, there are little bits of treats to taste. Last week Emma and I made sure that we arrived at the Market just in time for the bell to ring and the vendor’s to open for business. We usually go straight to Harmony Hollow for that delicious bacon, but our priorities this time were strawberries and asparagus! We quickly located Cowdery Farms booth and joined in the rapidly filling up line for the first strawberries of the season. As we waited in line I watched the strawberries selling out right before my eyes - luckily, there was one container left when it was our turn. $3.00 is a small price to pay for those first sweet strawberries of the season. After we purchased them I felt slightly guilty as the line behind me dispersed in sadness. It will not be long now before strawberries are a common occurrence at the Market. A local U-Pick farm, Vest Berries, will soon provide enough berries for all. I considered including ideas on how best to use those berries in a recipe, but I have to say that eating them straight out of the basket while you are still at the Market is the best way to enjoy them. Emma’s berry-stained face and dress was a beautiful sight to see……
Our next priority was finding fresh asparagus. I know what you are thinking – eww, asparagus? Let me tell you a secret I have learned about this short-lived treat – fresh-picked asparagus is the ONLY way to eat it. Asparagus has a short season – only a few weeks. In ideal growing conditions it can grow 10 inches in 24 hours! Asparagus is highly nutritious and contains no fat or cholesterol. I located fresh asparagus at the booth of Rich Gardens Organic Farm. I bought a large bunch, anticipating sharing it with family and friends. Much to my dismay the BBQ was cancelled and I found myself with a large amount of asparagus to eat all by myself. I was concerned about it going to waste – but the good news is that it was so delicious I only have a couple of stalks left! Below is a super simple recipe to prepare fresh asparagus, although raw asparagus is also very good. Once I tasted how delicious it was I wished that I would have made some pasta to go with it – next time!
Ingredients:
Asparagus
Olive oil
Butter (the butter is for extra flavor, optional)
Salt
Pepper
Pour about a tablespoon or so of olive oil in a skillet, add about a tablespoon or so of butter and heat on medium high. Once the oil is hot and the butter melted, throw in the asparagus. Sautee for just a few minutes until it is warmed through. Add salt and pepper to taste.
Did you know that the EBT card is accepted at the Farmer’s Market? Check in with Harmony Hollow Farm booth and Rich will get you set up with the tokens accepted at most of the booths. What a fantastic way to have access to fresh, locally-grown, healthy products!

The proof is in the produce.....

2009-05-06T11:57:00.002-04:00

As many of you might have suspected.....it can be more affordable to shop at your local farmers market after all.

Check out this recent article.

Whoa Mama!

2009-05-02T17:06:00.009-04:00

Here's a little snapshot of what I see towards the beginning of a market day. Our table is laden with baked goods and salsas that people will gobble up in no time. Spring market has really been blessing us this year! In fact, this weekend was Ohio University's Mom's Weekend, and we were too busy to even take photos (the ones here are from last Saturday)! Thanks to all you mamas for making our day busy and special! And thanks to all of our regulars for buying our salsas and brownies (and letting us take pics of you eating them). Today was another enormously successful market day.

I wanted to pay a little homage to rhubarb. I love this spring delight! It's so interesting to me that the stalk of the plant is the tasty, edible part. And the rhubarb from Sassafrass Farm is some of the most gorgeous rhubarb I've ever seen! Their long, plump stalks of bright pink and green sourness is just begging to be paired with some of the ripe, sweet strawberries coming from the greenhouse of Larry Cowdery's grandfather. I'm definitely drooling. And I wanted to share another recipe with y'all from the Casa. For spring family gatherings!

POACHED RHUBARB COBBLER (vegan!)
Set your oven to 350 degrees (F)

For the poached rhubarb filling:

Juice of 1 Lemon
2# beautiful Rhubarb stalks from Sassafrass Farm or Dutch Creek Community Farm
1 1/2 C Sugar

Place all of these ingredients in a saucepan over medium-low heat and cook until syrupy. Pour the rhubarb into a deep dish pie plate.

To make the crust:

1 1/2 C Unbleached White Flour
2 tsp Baking Powder
1/4 tsp Sea Salt
2 Tbs Sugar
6 Tbs Soy Margarine (ok, you can use butter if you don't care if it's vegan!)
1/2 C Soy Milk (yeah, you could use regular delicious milk from the Snowville Creamery here)

Mix the dry ingredients together in a bowl. Crumble very cold soy margarine/butter into the mix and blend with a pastry blender until the mixture resembles fine crumbs. Gradually add soy/regular milk, mixing thoroughly until dough is silky (not dry OR wet!). Drop that deliciousness on top of the poached rhubarb in fat, round dollops! Bake 20-25 minutes until crust is golden brown and rhubarb is bubbly. Serve with sliced fresh strawberries from Cowdery Farm! OMG. So good.

And *NEWSFLASH*! You can be at the Athens Farmers Market on Wednesdays, too! We'll be there from 10am-1pm. I'll have a Wednesday update after this week (which will be our third for the year). So far, there's been asparagus, strawberries, zucchini, beautiful flowering plants, honey, edibles, chevre, jams and jellies, bacon, eggs and much more!

And of course, salsa. I know Charlie can't get enough. Neither can Bruno. You'll just have to come see for yourself!

SEE Y'ALL AT
WEDNESDAY MARKET!

Podcast from April 18, 2009 market

2009-04-22T11:37:00.000-04:00

Athens resident Bob Stewart spent yet another part of a Saturday talking to folks at the market. Here's the podcast:

Or download the mp3.

Podcast captures sounds of the market

2009-04-13T14:54:00.004-04:00

Athens resident Bob Stewart spent part of Saturday (April 11, 2009) talking to folks at the market. Here's the podcast:

Or download the mp3.

Neil Cherry's Tree

2009-04-13T11:56:00.003-04:00

Fruit from a 120 year old Apple Tree

Planted in the 1880’s by Solomon Spring, my great-grandfather, this tree has produced fruit for people and animals for over 100 years . . .during wars and depressions . . . Good times and not so good.

Birds nest in its hollow trunk and during the ice storm this winter deer came at night to paw the grass eating the dropped fruit.

The next day as I looked out my window – juncos,
titmice, woodpeckers, bluejays, etc. were feasting on the leftovers the deer had uncovered.

As I look out my window at the ancient tree I looked
beyond to the trees my father planted nearly 60 years ago and on to the next ridge where we planted over 100 new trees just last year.

What’s your definition of sustainability?

(This was hand lettered on corrugated cardboard in the crate of apples at Neil Cherry’s stand, April 2009, Athens Farmers Market. Printed here with his permission.)

Official Opening Day

2009-04-08T15:39:00.007-04:00

Hail to the green things! This past Saturday was a happy and exciting day for me. It was great to be back with the Athens Farmer's Market family. So many beautiful green things (like these gorgeous herbs from Companion Plants), so many vendors, so many customers!

The sunshine, blue skies and comfortable temperatures (albeit just a wee bit nippy) made me want to share and old Casa recipe with you. Plus, Sarah begged me to find something delicious and green (since green is the new black, by the way), and I'm happy to oblige; spring makes me hungry for green things!

Right now at the restaurant, we are preparing a delicious Fresh Spring Herb Vinaigrette to dress your salad. In fact, you can buy it at the market, or at least, feel free to come by and sample it! I have a special salad dressing that we've done at Casa in the past for you to make at home. Can I interest you in Casa's Green Garlic Vinaigrette? It's simple, easy and elegant.

Casa Nueva's Green Garlic Vinaigrette

1/2 cup Red Wine Vinegar
1 1/2 cups Olive Oil
1/4 cup chopped fresh Green Garlic (I know Rich Gardens Organic Farm has this!)
1 Tbs. fresh Lemon Juice (juice from 1/2 lemon)
1/2 Tbs. Honey (Cantrell's Honey is most delicious)
1/2 tsp. Sea Salt
1/2 tsp. Black Pepper

Use an immersion blender or whisk it until everything is combined thoroughly. Then it's done! Use immediately on spring lettuces from Sassafrass Farm and Green Edge Gardens. Or try it on some delicious Ramp Pasta from Integration Acres with a little Parmesan cheese! Lip smackin' springtime goodness!
I wanted to take this moment to say thanks to all of the folks that came to market this past Saturday and that always grace the aisles with their presence. Way to support your local economy by buying that fresh, local, delicious food! And those smiles. Y'all know how to make the Casa folks feel good. Thanks for saying you missed Casa; we missed you too! See you next Saturday!

Anticipation!

2009-03-16T13:25:00.002-04:00

If you don't live in Athens, Ohio, or haven't even heard of it, we are home of one of the best farmer's markets in the United States. And I get to be a food producer there! How lucky am I?

Market day for Bruno and me is SO MUCH FUN. We start out at the restaurant early and get together all of the fresh salsas and baked goods (prepped by a collective of folks) we can. Sometimes I get excited 'cause I made that sesame soy salad dressing or the guacamole that you're about to buy. I jump up and down and say to Bruno, "See, look what I made!". Anyway. We head to market in Bruno's comfy, yet loud vehicle, and everyone makes fun of it, but we don't care. We've made it to the market!

I put my shades on. The sunny mornings are the best. The fresh morning air (even in the dead of summer), EZ-Ups going... well... up, producers piling tables high with gorgeous products, and the conversation. The conversation makes it for me-- the happy "Good mornings!", the smiles from other producers, all the little jokes. I feel like I'm a part of making this unique community.

After Bruno and I set up our salsas, biscuits and Scrabble letters, we shop for Casa. Anything we can get our hands on this spring will be used with love and pride in our restaurant (that asparagus was MINE! gimme those strawberries! oof!). Then Bruno is on a coffee mission and I'm on a mission to shop for home. I have to hurry, though, 'cause...

THE BELL RINGS! And they're off! I race back to our stall because customers from all over town, all over the county, all over Southeastern Ohio (who have never been to the AFM before? Really? Let me tell you about this place...), they are burning rubber to get the goods. We are busy ladling salsa verde and red chile roasted garlic salsa into containers all morning long. Our favorite brownie customers come by, and so does the lady who always buys sesame soy dressing and black bean salsa (you know who you are, wink wink). Our customers comment on the lovely products we got for the restaurant. Oh, you see those beautiful baskets of fruit behind me? Yeah, those are for the restaurant and we got them from Cherry Orchard. Yes, we are having a lovely time sampling all these delicious jars of jam that we bought from Shew's Orchard. Yes, isn't that box of bright orange habaneros crazy? Cowdery Farm always hooks us up with the awesome peppers.

Then, before we know it, it's 1:00. Where did the day go? Where did all the salsa and veggies go? Shiny happy customers all over Athens County have taken them home to enjoy, and I breathe a sigh of relief and happiness. Another successful day at the market.

And by the way, hello! My name is Michelle and I'm one of the food coordinators at Casa Nueva. Welcome to my first post as a guest here at the Athens Farmers Market blog.

I cannot wait to get back to the market. See you in April!

Thinking Spring!

2009-03-14T21:52:00.004-04:00

It's hard to contain the excitement brewing around AFM these days....spring is certainly around the corner and our farmers know it! There were 26 vendors at Market today....impressive!

While early spring veggies are still a few weeks away, mark your calendars for the start of a new Market season -- the first Wednesday Market is scheduled for Wednesday, April 15th.

I'd also like to announce that this blog wants bloggers!! It's always more fun to hear lots of different perspectives on something as interesting as Athens Farmers Market, right? If you've got a story to tell, email me at athensfarmersmarket@gmail.com and I'll get you set up.

Planning Your Winter Feast....

2009-01-12T16:40:00.003-05:00

I know it's cold, but aren't you missing that ritual trip to the Market, where you found fresh salad greens, lean cuts of lamb, and fresh vegetables for a dinner feast?
Perhaps you were unaware that all of these products (and MORE!) continue to be available at Athens Farmers Market throughout the winter...

Here's a hearty, warming recipe sure to please even the pickiest eaters.

Lamb Stew with Butternut Squash and Rainbow Chard
2-3lb. lamb, stew or kabob pieces (at Shew's Orchard)
1 medium onion (Mitch's Greenhouse)
3 pinches dried rosemary (Sassafras Farms)
1 bay leaf
2 cups chicken stock (Seaman's Marketplace)
1 whole butternut squash (Yankee Street Farm)
1 bunch rainbow chard (Green Edge Gardens)

In a heavy saucepan, saute lamb pieces in 2 T. oil til nicely browned. Add chopped onion and saute til soft. Add chicken stock, rosemary and bay leaf and bring to a boil. Reduce heat and simmer 1 hour, til lamb is tender. Remove from heat and strain out lamb, reserving liquid in stock pot.
Peel and halve squash, then de-seed and slice into small pieces. Add to liquid and cook til tender and mashable. Chop kale into small pieces and add to pureed squash. Then add lamb pieces to squash mixture.

Serve warm with a loaf of bread from Crumb's Bakery and a fresh mixed salad from Green Edge Gardens!

Hungry?!?
See you at the Market!

Winter Market

2008-11-21T11:25:00.003-05:00

Yes, it's getting colder....

And yes, being outside is less appealing than it was last week...

But don't you miss getting those fresh greens each Saturday? Aren't you jonesin' for that warm apple pie?

Don't forget that the Athens Farmers Market continues through the winter -- come wind, rain, and yes, even snow - we've got vendors braving the cold so you can eat better!

Wednesday Market continues through Christmas, and Saturday Market goes on year-round!!

Bundle up and join us!

The soup's on...

2008-11-03T11:28:00.002-05:00

STONE SOUP

Saturday, November 15
(Should be ready 12:00 – 1:00)

The Friends of the Athens Farmers Market will be making a soup with fresh-from-the-market ingredients!

Vendors, you will be our guests.
Constantine and Phil will cook. The Friends will buy and chop.
This is our thank you for all you have provided our community!
Soup for all!

Have a Local Thanksgiving!

2008-10-14T13:22:00.003-04:00

Show Us Your Apples!

2008-09-22T11:46:00.004-04:00

This season's cooking contest might be the fiercest challenge yet! I know there's bound to be a tough competition for the title of "Perfect Pie"... are you game?

Athens Farmers Market - On Exhibit!

2008-09-14T20:10:00.003-04:00

The Athens County Historical Society and Museum has asked our Market to co-curate an exhibit focused on the historical roots and current trends in Athens County agriculture. With an emphasis on how the Athens Farmers Market has played a key role in bringing farmers and consumers together, this exhibit will be a hands-on learning experience for visitors. ACHS&M is asking for artifacts, photos and testimonials from Market vendors young and old to be used in the exhibit. The Museum is also seeking willing donors who would like to contribute to the cost of creating and maintaining this two-year exhibit. The Friends of AFM has already committed to raising $250 of the $500 needed. If you are interested in giving, please contact the Friends of AFM or Sarah Conley.
The museum is currently undergoing a “facelift” and intends to open this exhibit as soon as October 1st, 2008.
Please consider making a contribution today!

The Squash It! Cooking Contest was a real smash...

2008-08-22T10:43:00.011-04:00

Savory Category:
Zuchini Pizza - Star Mary Castro

Athens Squash Roll - JingZia Wu

Noodle Nest - Steve Huang

Zucchini Relish for Diabetics - Phil Foreman

Cold Squash Soup - Carole Schloss

Aunt Pat's Summer Salad - Sue Crook

Sweet Category:

Sweet Summer Squash Pie - Sarah Jane Mills

Summer Squash Pie with Lemon - Dodstil Dempsey Jr.

Chocolate Zucchini Bread - Helen Klingaman

Patty Pan Espresso Bites - Brandon La Bonte

Thanks to all who participated!

Up to my ears...

2008-08-18T22:34:00.004-04:00

In sweet corn?!? Yep, we sure are. Athens Farmers Market is just about exploding in tomatoes, peaches, green beans and potatoes this time of year. Its hard to see three feet in front of you during the 10 am rush on Saturday morning, shoppers hustling and bustling past, limbs loaded down with fresh food and cut flowers. I stand agog at the plenitude.

There's so much going on right now at our Market and in the Athens local food scene, I simply can't sum it up in a day, let alone one post. We made headlines last week for our part in the Local Food Summit hosted by ACEnet and sponsored by the Kellogg Foundation. So many incredible organizations were represented, and I was again reminded that our community stands apart in the impressive quantity (and certainly quality) of key resources we have at our disposal. Check out CFI, the Green Plate Club (of Village Bakery/Della Zona descent) and more. And if you are one of the many supporters who shop at our Market each week or participate in CFI workshops, give yourself a big (but gentle) pat on the back. You have single-handedly stimulated our local economy and diverted more dollars away from big business aimed at pilfering our pockets to line their own. Keep it here, in Southeastern Ohio, where you earned it.

Boy this soapbox is slippery...I'll be getting down now.

Coming soon...the results of our wildly successful Squash It! cooking contest...what a hoot! And, the Friends of AFM will also be launching its official Membership Campaign next Saturday - find them at the Market Cafe to sign up and receive a free tote bag with membership. Its a great way to show your support of AFM and get more involved at YOUR Market!

Upcoming Event at the Market Cafe....

2008-08-01T21:24:00.001-04:00

For those of us who dare to experiment, the next Friends of AFM cooking contest is right up our alley. SQUASH IT! calls all food artists to show off for an expert panel of eaters...come one, come all!

Mending Fences with Integration Acres

2008-07-10T23:01:00.004-04:00

I recently had the pleasure of visiting one of our Market's most notable producers in one of Athens' most notable places - a goat farm in Albany. Chris Chmiel, co-owner and proprietor of Integration Acres, hosted a get together he called a "Walk the Line" party. The reason - completion on a 3,600 ft. woven wire perimeter fence enclosing his entire pasture. Now you may be wondering why such fencing possessed me to pack up two kids, brave the rainy weather and drive out to Albany - for the free goat cheese? You bet. No really, I wanted to be sure that Chris's herd couldn't outsmart this new boundary line and go visiting the neighbor's tasty tree plantings. And if you've never kept goats (count me in this category) you may not realize how strong-willed these animals can be - when they know there's something good to be had one pasture over, they'll stop at nearly nothing to get there. Well, they're stopping now - Chris's fence is officially impenitrable (and just to be really sure, I had my husband act like a goat and attempt to pass through - he bleated mercifully to give up after a few noble trys).

We also got a chance to milk some of the resident goats...this experience, I am glad to say, was a great way to solidify my prior convictions to stick with vegetable farming. I did, however, feel an odd sense of solidarity with these sweet mama goats, sharing the same woes of an ever-lactating mother in constant need of milking.

A great time was had by all, and I came away an even bigger goat food enthusiast than I was before. Chris and his wife, Michelle, are not only meeting the demand for quality products at our Market but also mending fences with their neighbor for the betterment of our community. Kudos, Integration Acres.

What's New at AFM

2008-07-10T14:32:00.002-04:00

Spring's Bountiful Harvest is Here!

Look for the following fresh foods at AFM this time of year:

Vegetables:
-asparagus
-ramps
-spinach
-chard
-collard greens
-lettuce/spring mix
-potatoes
-sweet potatoes
-garlic

Fruits:
-apples
-apple cider

Meats:
-pork
-beef
-chicken
-lamb
-eggs
-dried sausage
-cheese
-goat cheese

Baked goods:
-breads
-cookies
-fudge
-noodles
-scones, breakfast foods
-pizza

Preserves:
-Jams
-Jellies
-Vinegars

Other:
-bedding plants
-vegetable starts
-trees and shrubs
-gourmet dog buiscuts
-walnuts

MARKET BUCKS ARE HERE!

2008-06-30T15:12:00.006-04:00

You can now give the gift of food at Athens Farmers Market by purchasing Market Bucks in $1 and $5 incriments.

Use like cash to shop anywhere at the Market.

See Sarah Conley, Market Manager during Market hours to get more information.

Upcoming Event at the Market Cafe

2008-06-23T23:05:00.003-04:00

Product Availability for the week of June 21st-June 28th

2008-06-21T23:09:00.002-04:00

PLEASE NOTE: This is not a complete list of ALL products sold at AFM but merely a list of notable items that may or may not have been available prior to current Market date. For simplicity's sake, I will not list specific vendors who carry these products, but feel free to visit our Membership Directory for the contact info of individual vendors.

TODAY'S HIGHLIGHTS

Fruits and Vegetables:
-Cherries (both sweet and sour)
-Tomatoes (in limited quantities, early for the season)
-Sweet Corn (though small and still early for the season)
-Strawberries (reaching the end of their season, but still holding on)
-Red raspberries (in small quantities)
-Red onions (still a bit green but bulbous)
-Garlic (with green tops)
-New potatoes (red and white - yummy!)
-Sugar Snap Peas
-Shell Peas
-Cucumbers
-Zuchini and yellow squash
-Lettuce, Spinach, Chard and Kale
-Fresh cut herbs (including cilantro, basil, chives, thyme, dill, etc)
-Mushrooms

Meat and Dairy:
-Buffalo
-Rabbit
-Chicken
-Pork
-Beef
-Lamb
-Cheeses (cow and goat!)
-Local milk

Bedding and Nursery Plants:
-Still plenty of annuals in flats and hanging baskets at discounted rates
-Perrenials including trees and shrubs
-Heirloom, deerproof plants
-A few vegetable plants - especially herbs
-Fancy Daylilies
-Cut flowers and arrangements

Value Added Products:
-Homemade jams, jellies, preserves, chutneys, and fruit butters
-Herbal vinegars
-Salsa in many flavors, bbq rubs and sauces
-Bread products, including artisanal breads, organic items, discounted breads, etc
-Made-to-order beef burgers
-Lemon Shake-Ups
-Donuts
-Noodles
-Pies, muffins, scones, shortbreads, pastries, cookies
-Coffee and Tea (brewed or bagged)
-Popsicles
-Salad Dressing
-Gourmet dog buiscuts

Wednedsay Market is getting BIGGER every week! Join us and find many (but not quite all) of the products listed above.

With a list of products this long, everyone is looking forward to next Saturday!

What's New at the Market....

2008-06-21T22:50:00.003-04:00

Hi Friends!

Well, it was only a matter of time before AFM entered the next millenium and began using an online forum to get more information to our vendors, customers and community. I hope that this blog can serve as a resource for posting the latest news and updates at the Athens Farmers Market.

Check in weekly as I update this site with information on:

Product Availability at Market
Event Information at the Market Cafe
AFM in the News
Related links and other exciting updates

PS.......

You may have noticed that there are a few postings archived already. Who wrote them, you may ask....well, this blog was begun by a student at Ohio University for an online journalism course. She used the site to blog about her experiences following fresh produce from the farm to the consumer. Since the quarter ended, she has turned the reins over to me so that I can continue sharing information about the Market. Her insights and viewpoints are quite interesting and certainly worth a look....enjoy!

from the market to the kitchen

2008-06-03T21:04:00.012-04:00

After experiencing first-hand what it involves to get produce from the fields to the market, I wanted to document the journey from the market to the kitchen. Market manager Sarah Conley was gracious enough to invite me into her home one afternoon as she cooked dinner for her family of four - herself, husband Zach, daughter Magnolia (2 years) and daughter Juniper (3 1/2 months). This particular afternoon she had planned to make rhubarb and strawberry cake with strawberries she had purchased from the market and a ham/asparagus/potato fritata with ham and asparagus she had also purchased from the market and Ohio-grown potatoes she had purchased from Kroger.

Recipe #1 - Rhubarb and Strawberry Cake

The recipe calls for 2 cups finely chopped rhubarb and 2 cups finely chopped strawberries...

Plus 1 cup yogurt or sour cream...

Mixed with 1 egg, 1 cup sugar, 2 cups flour, 1 teaspoon baking soda and a pinch of salt in a 9x9 greased baking dish.

The cake is then topped with a sprinkling of 1/2 cup brown sugar, 3 tablespoons butter, 2 tablespoons flour and oats if desired. Bake uncovered at 350 degrees for 40-45 minutes (until brown on top).

Recipe #2 - Ham/Asparagus/Potato Fritata

For the fritata, Conley simply combined chopped ham, asparagus and potato with onion, eggs, garlic powder, salt and pepper cooked in olive oil over medium heat on the stove.

Personal Insights

While the food was being prepared, I took the opportunity to speak with Conley (an OU social/environmental ecology studies alum) about her personal beliefs on food. Despite global concern mounting over the food crisis in recent months, Conley said that she feels many Americans have long undervalued the worth of food. She said that her family has always been willing to spend more for healthy food to promote a healthier lifestyle that will in turn (hopefully) mean less trips to the doctor's office.

Conley said that she strives to buy the freshest, least-processed food she can for her family and that while being locally-grown and organic are both top priorities in what she's looking for, locally-grown food wins out over organic.

"If it comes down to it, I'll buy conventionally-farmed local food over organic food from elsewhere, because buying local and supporting the local economy is more important to me. To some people food can just be something you eat - to me, food can be a political statement."

Conley also shared a book she recently read titled Animal, Vegetable, Miracle, by Barbara Kingsolver. The book follows Kingsolver's family through one year as they pledged to eat strictly local foods by growing their own products on their Virginia farm and buying from neighboring farms.

All in all, it was obvious that Conley has a real passion for food and for cooking - something my generation and I (admittedly) lack. She alluded to the "Slow Food Movement" which I was unfamiliar with. According to Slow Food USA:

"Slow Food USA believes that pleasure and quality in everyday life can be achieved by slowing down, respecting the convivial traditions of the table and celebrating the diversity of the earth's bounty. From the spice of Cajun cooking to the delicious simplicity of produce at a farmers’ market; from animal breeds and heirloom varieties of fruits and vegetables to handcrafted wine and beer, farmhouse cheeses and other artisanal products; these foods are a part of our cultural identity ... By reviving the pleasures of the table, and using our taste buds as our guides, Slow Food USA believes that our food heritage can be saved."

Our discussion about slow food really struck a chord with me, because even when I watch my mother prepare a meal from scratch for our family, I'm almost too impatient to even help. Sadly, I'm more used to microwaveable meals and instant food. Is the American food tradition fast-food chains? I studied abroad in Pamplona, Spain, two summers ago and lived with an older Spanish woman and her family. Their culture was so embedded in food and sitting down at the table and eating together, it is at times a stark contrast to the fast-paced American lifestyle.

"Socializing centered around food... I think that's beautiful"
- Conley

from the farm to the market

2008-06-02T19:24:00.022-04:00

A couple weeks ago I was fortunate enough to visit Green Edge Organic Gardens, a veteran vendor at the Athens Farmers Market. Becky and Kip Rondy have owned the 120-acre farm (located at 16232 Henry Rd. Amesville, OH 45711) for the past 20 years. They produce salad mixes, microgreens, vegetables and six kinds of specialty mushrooms, all grown and harvested by hand. In addition to selling at the market, Green Edge sells to local restaurants including Casa Nueva, Village Bakery, Zoë's, The Farmacy Natural Foods, Seaman's Cardinal Grocery and Latitude 39 and selected restaurants in Columbus. Green Edge also has a Community Supported Agriculture (CSA) program where community members can purchase a "farm share" in return for a weekly portion of the harvest throughout the season, usually equaling out to 10-25 100% certified organic vegetables. (Anyone interested in learning more about the CSA program should click here!)

I visited the farm on a Friday, one of their busiest days. The schedule plays out as follows:

1. Employees arrive early Friday morning to harvest produce.

2. All produce is taken to the packing room to be rinsed:

3. Then bunched:

4. And then packed:

5. Early Saturday morning, all produce is loaded into trucks and vans.

6. And I met up with the Green Edge employees again on Saturday morning as they unloaded their produce as the market:

And there you have it - the food followed from the farm to the market.

the unique features of a farmers market

2008-06-01T18:42:00.000-04:00

Social Life at the Market

Apart from the obvious contrast of being able to purchase organic, locally-grown food at the Athens Farmers Market, shopping at the market also differs from shopping at supermarket chains in that it allows for enriched social interaction. Many shoppers make their way to the market every Wednesday or Saturday to enjoy a more personal transaction at what has come to be a community connection place. After all, when was the last time you spoke with the farmer who grew the salad greens you were buying at Kroger?

Social Service at the Market

As mentioned in my first post, the market also maintains several social service programs. Various vendors accept WIC coupons and food stamps. There is also a Seniors Farmers Market Nutrition Program and low-income individuals that shop at the market using subsidy money.

One of the hallmark social service programs featured at the Athens Farmers Market is the Communi ty Food Initiatives (CFI) donation stations located among the vendors' stalls. Market patrons can donate purchased items to the CFI stations to then be taken to local food banks. The program has proven to be very successful in promoting healthier lifestyles and stimulating the local economy.

Still to come: following a farmer from the fields to the market AND following a customer from the market to their kitchen.

food for thought...

2008-05-30T15:48:00.000-04:00

Hey guys - thanks a lot for the constructive feedback on my first post. Comments/questions are always appreciated and will only help me to better inform and interest my readers!

I've been thinking a lot about what it would be like to strictly eat local foods after visiting the market several times and speaking more with manager Sarah Conley. Is it possible? Yes. Would I enjoy it? Unfortunately, probably not.

The many Athens-area residents and handful of OU students that attend the market each week can count on buying most basics there - the basics being milk, eggs, bread, meats (with the exception of fish) and all kinds of fruits and veggies (depending on the season and excluding citrus fruits). (For a full list of products available at the Athens Farmers Market, check out their vendor directory.) However - while southeastern Ohio is a rich, biodiverse growing region, it does lack a variety of flavorful herbs and spices as well as many bulk products such as flour, sugar, oats, rice and beans. So, depending on how varied one's dietary tastes and/or needs are, eating strictly local foods may or may not be agreeable for you.

Conley did point out, though, that in many communities - Athens included - it would not be feasible for the entire community to strictly eat local, because there is not enough land or producers to support that many people. Many shoppers buy what they can at the farmers market and then rely on larger supermarkets for other products like celery and carrots that aren't successfully grown in Ohio. While consumers can still find fresh, organic produce at supermarkets, the main difference is that supermarkets' produce is almost never locally grown - therefore, not supporting the local economy.

But what if there was a sustainable community that could support all residents with locally grown food? How much would be saved on food shipping energy costs? What kind of detrimental environmental costs would be averted?

Freelance writer Chad Heeter wrote a piece for the San Francisco Chronicle titled "The oil in your oatmeal / A lot of fossil fuel goes into producing, packaging and shipping our breakfast." In the article, Heeter traces his seemingly modest breakfast of oatmeal, frozen raspberries and coffee through the growing, packing, shipping, consuming and disposal processes to calculate the amount of energy consumed. After some shocking revelations, Heeter offers a crude menu of his breakfast:

-- Bowl of oatmeal porridge: 4 ounces of crude oil.

-- Serving of red raspberries: 1 ounce of crude oil.

-- Butter, milk and salt: 1 ounce of crude oil.

-- That cup of java: 2 ounces of crude oil.

-- Energy required to produce 1 pound of coffee: a quart of crude oil, 30 cubic feet of natural gas, or about 2 1/2 pounds of coal.

-- Energy required to produce one week's worth of breakfast for one person: More than 2 quarts of crude oil.

I also stumbled upon an interesting article by The New York Times' Elisabeth Rosenthal titled "Environmental Cost of Shipping Groceries Around the World." The article discusses the pollution (especially carbon dioxide - the main global warming gas) caused as a result from transporting food around the world. However, the article reports that pressure is mounting to make food distributors pay for products' carbon footprints:

"Under longstanding trade agreements, fuel for international freight carried by sea and air is not taxed. Now, many economists, environmental advocates and politicians say it is time to make shippers and shoppers pay for the pollution, through taxes or other measures."

To be honest, I hadn't given much thought to eating strictly local products or food shipping energy costs before this blog project. But I have to admit - it really makes you take a step back and examine your daily eating habits. Just some food for thought...

the workings of a farmers market

2008-05-19T16:32:00.001-04:00

First things first, welcome to my pioneer blogging endeavor!

As part of my Fundamentals in Online Journalism course here at Ohio Un iversity, each student has been charged with creating a journalistic blog about an inspired topic. I've chosen to write about the Athens Farmers Market, or more specifically, what it means to the Athens community and the interdependence between vendors and consumers.

I'm always searching for new tips on how to "go green" and modify daily behavior to promote sustainability, so in continuing with a personal interest of mine, I was eager to learn more about the local farmers market. While many people are drawn to shop at farmers markets because the food is local and fresher, produce is also often organically-grown. According to the United States Department of Agriculture's Sustainable Agriculture Research and Education program, organic farming focuses on:

"renewable resources, soil and water conservation, and management practices that restore, maintain and enhance ecological balance."

Now, some insight into the Athens Farmers Market...

About the Farmers Market

Located in the University Mall parking lot on East State Street, the Athens Farmers Market offers a variety of locally-produced produce, meat, baked goods, flowers and bedding plants. The market is open from 10 a.m. to 1 p.m. every Saturday and on Wednesdays from April to December; however, the market's busiest season is from May through October with around 40-60 participating vendors each Saturday and about half the amount on Wednesdays, market manager Sarah Conley said.

The market is currently in its 36th year of operation and while it is still used only for selling by the producers themselves, it has grown substantially since its humble beginnings in 1972 when there were only a handful of vendors. In 2001, the market became an official non-for-profit organization and members drafted the following purpose statement:

"The Athens Farmers Market shall operate on a not for profit basis. It shall serve its members and the public through education on the benefits to the community that result from supporting a locally based food economy and by providing a public market allowing direct connections between producers and consumers of local food and agricultural products."

(Anyone interested in the detailed history should check out the market's extensive history web page by Dave Gutknecht and John Millar.)

Currently, market manager Conley is the only paid staff person. Her on-site job duties include setting up and tearing down vendors' stalls in addition to parking vendors. She also works off-site coordinating membership, advertising for the market and maintaining the markets' various social service programs.

The market has been located at the University Mall site since 1999. The agreement was rent-free until this year - now the market leases the space from University Mall owners in exchange for month-to-month rental payment. Conley said the market is presently looking for a permanent site such as a pavilion or similar sort of structure.