Farm Fresh and Local Produce 6/23/2010

I don’t usually go to mid-week markets, but a couple weeks ago I found out that one of my favorite farmers (Denise of 2Silos) was only going to be selling her eggs at one farmers market this year – the one in Upper Arlington on Wednesday afternoons. Since I had to be at a meeting at Goodale Park anyway, I decided to stop by to check things out.

There were a lot of familiar (to me) farmers there – Honeyrun Farms, 2Silos, Toad Hill Organics, Folck Family Farms, just to name a few. And it’s a nice little market with 8-10 farmers that I could see. Definitely worth checking out, that’s for sure.

I’m so glad that I’m seeing green beans with regularity – they are a perfect accompaniment to any number of grilled foods. I see a nicoise salad in my future…

Green Beans

I saw the first sweet corn of the season – summer kicks into high gear for me when sweet corn becomes available – the high point of summer eating in my house is when both tomatoes and corn are in season at the same time. Nothing else quite like a tomato-sweet corn salad.

Sweet Corn

I’ve got a nice little herb garden going on here at home, but for those of you that don’t, now is the best time of year to cook with fresh herbs, with a wide variety available at just about every market.


Every year, the first apple to show up is the Lodi variety. I guess this means that Honeycrisp season is only a couple of months away now. 🙂

Lodi Apples

I got a major case of sticker shock on these blueberries. $7 for a pint of blueberries? For real? I’m loco for eating local, but that price tag sent my locavore ass scurrying in the other direction. I brought up this question on Twitter – for those of you who consider yourselves locavores, is there a certain threshold that makes you say “it’s just not worth it” – not surprisingly, from what I heard from another vendor, he didn’t make that many sales that afternoon.


Seeing the freshly harvested garlic from Honeyrun Farms made me remember that it was the right time to harvest the garlic I grew here at home. It’s out of the ground now and looks fabulous. Even though you can eat garlic in it’s fresh state like this, it’s best to let it cure in a well-ventilated area for a few weeks.

Fresh Garlic

So, that was my Wednesday marketing – where are your favorite places to pick up local foods midweek?

2 thoughts on “Farm Fresh and Local Produce 6/23/2010

  1. Pingback: Get it Fresh: Buying a share of a local farm provides the best vegetables | Small Garden Ideas

  2. Icewolf

    Heya, So I'm reading Fergus Henderson's 'The Whole Beast' and he's got several recipes in the book that call for using fresh garlic. He apparently throws the whole clove in, skins and all. The several I've read so far are in the soups/salads arena whereby he's adding the whole bulb to the liquid before cooking whatever. (In one case whole pigs head) YUM. Just thought you might like to know for next year, I'm sure you've picked and dried your garlic by now. 🙂

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