tag:blogger.com,1999:blog-68587081018844684442024-02-20T07:23:03.458-05:00A Local ChoiceONE DESTINATION | ONE INGREDIENT | ONE RECIPEA Local Choicehttp://www.blogger.com/profile/17168850050950795931noreply@blogger.comBlogger69125tag:blogger.com,1999:blog-6858708101884468444.post-75353732225928685762016-12-12T20:39:00.000-05:002017-08-07T18:42:40.599-04:00The Golden Rule of Farming<h4>
Creekside Farm
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/0C807tZ.jpg" /><span><img src="http://i.imgur.com/0C807tZ.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/gL3X6u5.jpg" /><span><img src="http://i.imgur.com/gL3X6u5.jpg" /></span></a>
</center>
</div>
<p>
Over the river and through the woods to a 90-acre homestead in Athens, Ohio I went. What I found waiting for me was a dairy farm unlike any other, one where the owners’ main objective is to treat their animals with the upmost respect, in turn enabling them to produce the highest quality of products for their local community to enjoy.
</p>
<p>
In 2010, Paul Tomcho and Krista Duval purchased their picturesque parcel nestled in the rolling foothills of the Appalachian Mountains with the hopes of starting a micro dairy farm. Tomcho, who was previously employed at a well-known local creamery, initially envisioned owning a few dairy cows. It didn’t take long for the couple to realize that their property was too hilly to raise cattle, and after clearing some land to build a few structures, they switched gears and bought a couple dairy goats who were more suited for the rocky terrain. <a href="https://creeksidefarmathens.com/" target="blank">Creekside Farm</a> was officially established in 2012 and today is home to 40 goats, all of which the owners know by name. As we made our way to the barn where the animals were taking shelter from the falling rain, the couple pointed out two of their girls, Naomi and Josephine, and explained the different natural characteristics of the breeds they raise; the bearded Swiss Toggenburg, the Alpines with a variety of color patterns, and the floppy eared Nubians. I was surprised to see each doe (female) and kid (baby goat) stood or laid side by side, but what was even more amazing was what I learned about the care and attention the owners of this quaint establishment take in ensuring their animals are as happy as possible.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Y6khvCM.jpg" /><span><img src="http://i.imgur.com/Y6khvCM.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/BSurLEW.jpg" /><span><img src="http://i.imgur.com/BSurLEW.jpg" /></span></a>
</center>
</div>
<p>
The differences between Creekside Farm and traditional dairy farms are vast. Tomcho explained how goats are seasonal breeders, similar to deer, and that several times a year they initiate pre-arranged dates between specific does and bucks. This invited interaction helps control the genetics of their animals and results in the passing on of the superior traits they are looking for. In a typical farm environment, after the female gives birth, her babies are taken away in order to collect her milk. Tomcho was never a fan of this practice, so at his farm he opts to leave one kid with each doe. He said the doe, which otherwise shows signs of depression minus her kids, seems satisfied and happy. This low-stress environment is just one reason Creekside Farm landed the designation of being Animal Welfare Approved. If you are unfamiliar with this title, it’s most likely because Creekside is the one and only farm in Ohio and its surrounding states that hold it. In order to earn the Animal Welfare Approved credential, an independent not-for-profit agency audits the farm based on a set of rigorous standards. They monitor the welfare of each animal and review the meticulous logs that note rarities such as an animal that becomes sick or injured, and what specific actions were put in place to remedy these situations. The agency also regulates the environmental impact of the farm. Keeping the number of animals at a population which suits the land ensures Creekside Farm remains manageable and that the welfare of their land remains intact. Daily, the goats are rotated to a new pasture to graze and the farm’s chickens do their part by spreading nutrient rich droppings. Creekside voluntarily subjects itself to the requirements which accompany being Animal Welfare approved because they want to raise the bar beyond just being a local farm. Their practices result in fewer diseases and injuries, create a more enjoyable, stress-free environment, and fosters animals that ultimately produce a higher quality end product. They hope by educating others as to why this designation is important, other animal centric farms will follow suit and their model will become the future of farming.
</p>
<p>
Currently, Creekside Farm produces fresh varieties of goat cheese with the minimum amount of pasteurization and processing the law allows. The couple laughed that they have eaten their fair share of cheese “mistakes”, but one of the many beauties of the community in which they reside is that people are very supportive of local, and are always willing to try their next experimental product such as their new-to-market goat’s milk caramel sauce. The process by which they make their products is exactly what you would expect from a place that treats their animals like their own children. At Creekside, fresh milk is ladled by hand because pumping can break up the fat and have a negative effect the creaminess of the final product. Tomcho pointed out that they have had customers who said they don’t like the “goaty” flavor of traditionally produced cheeses made from goat’s milk, and he urges them to try their products. Because of the freshness, there isn’t as strong of an earthy aftertaste as in traditionally produced goat’s cheeses. You can purchase their cheese as well as their drinkable yogurt, eggs, seasonal berries and cut flowers, mushroom logs, and goat’s milk soap at the Athens Farmer’s Market on Wednesdays and Saturdays, as well a variety of restaurant’s and retailers in Athens.
</p>
<h4>
Chevre
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/6i3MWhB.jpg" /><span><img src="http://i.imgur.com/6i3MWhB.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/6VLEnwj.jpg" /><span><img src="http://i.imgur.com/6VLEnwj.jpg" /></span></a>
</center>
</div>
<p>
The Creekside Farm Chevre (pictured left) traveled <b>80 miles</b> to Columbus, while the chevre (pictured right) traveled over <b>742 miles</b> to Columbus.
</p>
<p>
Goat cheese is commonly used synonymously to describe chevre when in fact chevre is a specific French style cheese made with goat’s milk that is known for creamy texture, soft spreadable consistency, and tangy bite.
</p>
<h4>
Chevre & Apple Crostini
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/fj1J25b.jpg" /><span><img src="http://i.imgur.com/fj1J25b.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/briW2p1.jpg" /><span><img src="http://i.imgur.com/briW2p1.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/x1AzSld.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com1tag:blogger.com,1999:blog-6858708101884468444.post-15944866556006558162016-09-01T18:07:00.000-04:002017-08-08T20:55:12.608-04:00Ice Cream Dreams<h4>
Velvet Ice Cream
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/nyYeatl.jpg" /><span><img src="http://i.imgur.com/nyYeatl.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/jP2JXCl.jpg" /><span><img src="http://i.imgur.com/jP2JXCl.jpg" /></span></a>
</center>
</div>
<p>
Recently my nephew, a self-proclaimed expert in the field of ice cream, accompanied me on a trip to historic Ye Olde Mill and the <a href="http://velveticecream.com" target="blank">Velvet Ice Cream</a> facility in Utica, Ohio. A short drive northeast of Columbus lands you at this 26 acre property where you can not only view your favorite ice cream flavors being made right before your very eyes, but after you work up an appetite touring the scenic grounds and learning the deep rooted history of the company, you can visit the full service restaurant and adjacent ice cream parlor where you are encouraged to eat your dessert first.
</p>
<p>
My visit began by meeting with a member of the Velvet marketing team, whose job comes with the most delicious of perks - free ice cream! As the story behind one of the oldest family owned and operated ice cream companies in the country was shared, my mind began to fill with thoughts of towering scoops of Raspberry Fudge Cordial, Buckeye Classic, Mint Chocolate Chip, and Cookie Dough Extreme. In 1903 founder Joseph Dager emigrated through Ellis Island from Lebanon in search of the American dream. As other family members went to work in the Cleveland steel mills, Dager realized the city life wasn’t exactly what he had in mind, instead meeting up with a relative who was making chocolates in the rural city of Utica. Dager decided to focus his future on something much sweeter 1914 Velvet Ice Cream began offering the first of what would grow to be a myriad of flavors - Original Vanilla. With a company name derived from the velvety texture of their product, Dager soon expanded Velvet’s flavors to include chocolate and strawberry, as well as producing their own ice to combat a lack of refrigeration. As the years passed, the 2nd and 3rd generation of Dagers grew the business beyond the state of Ohio. In the 1960s, the family purchased the current property including the original grist and lumber mill which date back to 1817! Two centuries ago, the old mill used the power of the Licking River to turn its massive wheel in order to grind wheat into flour and later cut lumber. Although the mill is no longer operational its photogenic appeal adds to the charm of the property.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/hUsDkV2.jpg" /><span><img src="http://i.imgur.com/hUsDkV2.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/3cuvevS.jpg" /><span><img src="http://i.imgur.com/3cuvevS.jpg" /></span></a>
</center>
</div>
<p>
With my history lesson complete, I was taken to the viewing gallery where I was able to watch a handful of loyal workers mix up the latest flavor of Velvet Ice Cream. Each year thousands of students take the same tour and learn exactly where their food comes. As they peer through the plate glass wall, following the process from start to finish, it is explained how many ice cream companies purchase their ice cream mix or base from external suppliers, but at Velvet they not only make their own vanilla or chocolate mix from scratch, but they create the mix used by many well-known brands. The two main ingredients, cream and milk, are sourced from Ohio dairy cows, and the remainder of their ingredients are, whenever possible, are from US based partners. After the mix is made and the desired flavor or mix-ins are added, the finished product, which is between 10-12% butterfat, is more of a soft-serve consistency. It is then dispensed into its container and makes its way to the negative 100 degree freezer. Thanks to the minimal amount of time it takes for the ice cream to reach its ideal freezing temperature (negative 10 degrees), the freshness is locked in, further separating Velvet brand ice creams apart from the rest.
</p>
<p>
Joseph Dager launched Velvet Ice Cream by making a mere 5 gallons of product a day. Today, the 4th generation of Dagers are pumping out nearly 2,500 gallons an hour or over 6 million gallons each year! This family owned business stays busy by constantly developing new flavors while still producing old classics for you to enjoy year round. Typically rotating between three and five seasonal flavors, the lineup for summer included Summertime Peach, Campfire S’mores, Blueberry Cheesecake, Elephant Ear, and the official ice cream flavor of the Ohio State Fair, Banana Cream Pie. Velvet Ice Creams is currently producing 60-70 flavors within their Premium, All Natural, Churned, No Sugar Added, and newest addition Gelato lines of ice cream. Although you can find their ice creams in many retail locations around Central Ohio, I encourage you to make the trip Utica and take your time soaking in the beautiful landscape, viewing the process, and definitely eating the obscene amount of ice cream that you dreamed about as a child.
</p>
<h4>
Ice Cream
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/nS9SYdj.jpg" /><span><img src="http://i.imgur.com/nS9SYdj.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/UXjhzeN.jpg" /><span><img src="http://i.imgur.com/UXjhzeN.jpg" /></span></a>
</center>
</div>
<p>
The Velvet Fresh Strawberry Ice Cream (pictured left) traveled <b>41 miles</b> to Columbus, while the ice cream (pictured right) traveled over <b>540 miles</b> to Columbus.
</p>
<h4>
Strawberry Shortbread Ice Cream Sandwiches
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/O4psquP.jpg" /><span><img src="http://i.imgur.com/O4psquP.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/UCyCVFj.jpg" /><span><img src="http://i.imgur.com/UCyCVFj.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/dklDDvX.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-71149079228336691412016-07-16T10:36:00.000-04:002017-08-09T17:00:41.558-04:00All in the (Italian) Family<h4>
Brier Hill Sausage Co.
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/8qDTvAg.jpg" /><span><img src="http://i.imgur.com/8qDTvAg.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/1ZcdHr2.jpg" /><span><img src="http://i.imgur.com/1ZcdHr2.jpg" /></span></a>
</center>
</div>
<p>
If you’re from Youngstown, Ohio, chances are your last name ends with a vowel…at least one of your parents is of Italian decent, you’ve eaten your weight in Wedgewood Pizza, attended a wedding or two at Mr. Anthony’s, shopped for groceries at Rulli Bros., played bocce at the MVR, visited Lanterman’s Mill during the holidays, ordered peppers in oil as an appetizer, consumed dozens of blueberry donuts from Whitehouse Fruit Farm, viewed a concert at the Covelli Center, devoured bowls of cavatelli at the annual Canfield Fair, were a fan of Jim Tressel <i>before</i> his days at The Ohio State University, and know of the neighborhood referred to as Brier Hill.
</p>
<p>
This post is unlike the fifty-four that precede it, as the focus of this Destination, Ingredient, and Recipe is <a href="http://www.brierhillsausage.com/index.php" target="blank">Brier Hill Sausage Co.</a>, a new business started by my husband, Jerry Pallante III and his father Jerry Jr. Although I was feeling a slight amount of anxiety due to the personal nature of this story, I sat down with the father-son duo in the multipurpose cookbook/cake pan library at The Commissary, a shared commercial kitchen space where they are producing their fourth generation family recipe sausages, to discuss how their new company came about. Brier Hill Sausage Co. pays homage to the Italian neighborhood on the north side of Youngstown where the Pallante ancestors settled. Jerry Jr. shared how many that lived in Brier Hill, his paternal grandparents included, produced an all pork Italian-style sausage that was preserved with smoke and cured until it was ready to consume. Referred to in the neighborhood as “black gold”, most likely a play on the words black coal, which was abundant in the once thriving steel town, he recalled how his parents only made the smoky delicacy once a year before the winter ground thawed and spring officially began. The temperature outside needed to be cold enough so the meat wouldn’t spoil, but not too frigid that it would freeze the links while they were smoked in the family garage and then hung in the attic to cure. Stored in a ceramic crock of oil, the sausages were reserved for special occasions and typically lasted the family all year until the weather was right to produce another batch.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/TWYHJaV.jpg" /><span><img src="http://i.imgur.com/TWYHJaV.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/qewc7rw.jpg" /><span><img src="http://i.imgur.com/qewc7rw.jpg" /></span></a>
</center>
</div>
<p>
As with many old world recipes, exact measurements and directions weren’t written down, and as family members passed and years flew by the art of making sausage in the Pallante household ceased, with the recipe for their smoked and cured sausage in danger of being lost. Around 20 years ago, Jerry Jr. answered a call from his cousin Charlie Papagna, who was interested in making his own batch of black gold. He jumped at the chance to once again make the beloved sausage and brought his son, Jerry III, along to learn the process and be the additional man power they needed to turn the crank of the sausage stuffer. The three, along with a few other family members and neighbors, would painstakingly grind cuts of pork, mix in the secret blend of spices by hand, crank the mixture out of the stuffer into natural casings, hand tie each link, and prick them to release any air pockets. Making sausage became an event near the end of winter that everyone involved looked forward to, not only because they were carrying out a family tradition, but when the work was complete Charlie’s wife Rosanne treated the group to her famous chicken noodle soup and, not surprisingly, fresh-made sausage sandwiches. Word began to spread about the production of this treasured charcuterie, and before they knew it the enlisted crew was stuffing 400-500 pounds of pork into imperfectly sized links and smoking it in Charlie’s shed. After getting its proper dose of smoke for both curing and flavor purposes, the sausage would take a trip back to Jerry and Charlie’s grandfather’s house, located off of Dearborn St. in Brier Hill and still owned by the family, to cure in the attic for about two months. The sausage making continued until the early 2000’s when the city demolished a number of houses in Brier Hill to make way for a connector to Highway 680, at which time annual production came to a screeching halt.
</p>
<p>
In April 2012, a few years after Jerry III and I moved to Columbus, he suggested to his Dad that they should yet again start up the meat making tradition. Jerry Jr. agreed, and the two mixed up their inaugural, modest ten pound batch in our kitchen in Columbus, cold smoked it over the grill, and dried it in our basement. The next year they upped the operation, and since the larger batch needed more space, this time it was smoked in Jerry Jr’s shed in Youngstown and then hung in his attic to dry. After multiple attempts to fill our garages, sheds, attics, and basements with wafting fumes of smoke and links upon links of sausage, my mother-in-law and I persistently suggested they turn their hobby into a business and move into a commercial space. Brier Hill Sausage Co. officially began in 2014 and their first test batch of Smoked & Cured Italian Sausage was produced in January 2016. Even though it isn’t smoked in a garage or hung in an attic to cure, it’s still made in the same time honored tradition as it was by the residents of Brier Hill. Also, it’s worth noting that there isn’t anything to hide about the making of this sausage; they use whole pork shoulder, no filler, scraps, or mystery ingredients. It’s a small batch, quality, handmade product that is worth the several months wait it takes to produce. For now, the men have zero intentions of scaling up and prefer to run their operation in a stress-free manner in which they can enjoy each other’s company and do what they love best, cook and eat. And just like that, with Jerry III’s great grandfather’s sausage stuffer in tow, the two are yet again making sausage; solidifying and preserving a family tradition for future generations of Central Ohioans to enjoy.
</p>
<h4>
Sausage
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/rdQnY3h.jpg" /><span><img src="http://i.imgur.com/rdQnY3h.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/fCXbMJu.jpg" /><span><img src="http://i.imgur.com/fCXbMJu.jpg" /></span></a>
</center>
</div>
<p>
The Brier Hill Sausage Co. sausage (pictured left) traveled <b>0 miles</b> to Columbus, while the sausage (pictured right) traveled over <b>481 miles</b> to Columbus.
</p>
<p>
Brier Hill Sausage Co. offers four types of sausage, one smoked and cured version and three fresh varieties:
<ul>
<li>
<u>Smoked & Cured Italian Sausage</u>: A recipe made the same way today that it has been made by our family for four generations. Our Brier Hill Sausage Co. Hot Italian Sausage is cold smoked over fruit wood and then hung to slowly cure to perfection. Known simply as "black gold" in the old neighborhood, each small batch of this meticulously handcrafted sausage takes over a month to produce.
</li>
<br>
<li>
<u>Hot Italian</u>: Brier Hill Sausage Co. makes our Hot Italian Sausage with premium shoulder cuts of fresh pork that are coarse ground, seasoned in the traditional Brier Hill style, and stuffed into a natural casing.
</li>
<br>
<li>
<u>Sweet Italian</u>: A milder version of Brier Hill Sausage Co.'s Italian sausage, made from coarse ground premium shoulder cuts of fresh pork and stuffed into a natural casing.
</li>
<br>
<li>
<u>Polpetta</u>: This unique Brier Hill Sausage Co. creation features a pork and beef sausage made with our family's meatball seasoning. Stuffed into a natural casing, our Polpetta offers a unique twist on the meatball sandwich.
</li>
</ul>
</p>
<h4>
Pasta Carbonara
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/tlXhkiZ.jpg" /><span><img src="http://i.imgur.com/tlXhkiZ.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/GLAQpYw.jpg" /><span><img src="http://i.imgur.com/GLAQpYw.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/KiAhjvX.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-52893389920622862812016-06-07T22:09:00.000-04:002017-08-09T17:05:47.605-04:00The Creative Approach<h4>
Companion Baking Co.
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/rV7dd7O.jpg" /><span><img src="http://i.imgur.com/rV7dd7O.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ZqqTVsO.jpg" /><span><img src="http://i.imgur.com/ZqqTVsO.jpg" /></span></a>
</center>
</div>
<p>
<a href="http://www.companionbagel.com/" target="blank"> Companion Baking Co.</a> , the product of Jake Holler’s passion for made-from-scratch baked goods, was launched in early 2015 and has been expanding upon the artisanal bread scene in Central Ohio ever since. Holler, who holds an art degree from Columbus College of Art & Design, had no previous professional experience when he decided to take the plunge into baking and went to work honing his new craft at some of the top restaurants and food trucks in town. Coupling his creative background and love for carbs, he has built his brand doing things the way he likes and making adjustments on the fly.
</p>
<p>
I visited Holler at the start of a six hour baking spree at Just Pies in Westerville, which offers him a commercial kitchen space to rent the day prior to market. As he poured the blob of sweet and airy dough out of its container onto the work surface, I began firing off my series of questions. I asked if Companion Baking Co. is a solo endeavor and, in a world of tempting flour-based treats, what makes his venture unique. Holler explained that he, along with his girlfriend Adele Ardrey, typically share the baking responsibilities, then divide and conquer at local farmer’s markets. He continued that, prior to selling a single bagel, they were thinking about the creative side of the company and what would set them apart from the rest; not only their products, but how they presented themselves artistically to their audience. The first logo dreamt up by the duo was inspired by the couples Boston Terrier, Gertrude. Although she was an adorable mascot, the mark quickly became confusing for customers as they began asking if the bakery goods were meant to be enjoyed by four legged friends. Rather than letting their dream go to the dogs, they listened to the feedback and changed their design. Then, came the decision of what to bake.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/m54QU94.jpg" /><span><img src="http://i.imgur.com/m54QU94.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/RYRtKad.jpg" /><span><img src="http://i.imgur.com/RYRtKad.jpg" /></span></a>
</center>
</div>
<p>
The base for all of the Companion Baking Co. products is wild yeast sour dough that Holler says give their products a creamy texture and “umami-type flavor”. During my visit, he was in the process of making baguettes, bagels, focaccia, and bialy for the next day’s farmer’s markets. The bagel varieties being prepared that evening included activated charcoal (which adds a smoky flavor, turns the bread a rich black color, and aids in digestion), and a more traditional everything. The focaccia and bialy are not standard fare, but instead topped or filled with unique flavors (think savory options like jerked eggplant and sweet selections such as lemon curd with raspberries). Further seasonal selections including breads with ramp pesto fillings or the addition of beets to the dough to give it a beautiful purplish red hue have some traditionalists puzzled, while others are more than eager to try the unique eats. Holler’s motions were that of a seasoned pro, smooth and efficient, as he formed the baguette dough and then allowed it to rest and proof, all while explaining that he isn’t one to follow food trends. Like many, he wishes we could move beyond the “local” discussion, to a point where it was a standard as opposed to a concept that has to be continuously reinforced. He noted that his items are not gluten-free and, to him, a bagel minus the gluten is more like a crumbly muffin. Companion Baking Co. is constantly experimenting with different ideas for their offerings, and simultaneously never being quite satisfied with, and tweaking their branding. Although they are happy with the direction things are moving, they would like to streamline their offerings while still having seasonal selections. What’s important to them is quality and affordability, not necessarily what is trending in the world of food.
</p>
<p>
Today, Holler’s hectic schedule is enough to make the traditional 9-5er dizzy. If he’s not forming balls of dough, he’s curating an art show, or working on his next round of logos. If you ask me, it’s his laid back attitude combined with a not-so-serious brand and killer breads that sets Companion Baking Co. apart from all the rest. A paper fortune tossed into every customer’s bag is further proof that they don’t take themselves too seriously and the kitschy token is just another unique approach that builds relationships with their customers. You can visit Companion Baking Co. at the Clintonville, and Worthington Farmer’s Markets. They hope to expand beyond these venues and sell to such wholesale locations as Skillet and the Bexley Natural Market, but for now they will keep doing what works and figuring it out as they go along.
</p>
<h4>
Bagels
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/tvN64he.jpg" /><span><img src="http://i.imgur.com/tvN64he.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/rnyuPMp.jpg" /><span><img src="http://i.imgur.com/rnyuPMp.jpg" /></span></a>
</center>
</div>
<p>
The Companion Baking Co. bagels (pictured left) traveled <b>17 miles</b> to Columbus, while the Thomas’ bagels (pictured right) traveled over <b>468 miles</b> to Columbus.
</p>
<h4>
Pepper & Egg Bagel Sandwich
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/o3B1yKE.jpg" /><span><img src="http://i.imgur.com/o3B1yKE.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/OLEK3hG.jpg" /><span><img src="http://i.imgur.com/OLEK3hG.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/QHaHIll.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com1tag:blogger.com,1999:blog-6858708101884468444.post-48730369620028873612016-03-23T18:54:00.000-04:002017-08-09T17:11:48.641-04:00The Secret Ingredient is Family<h4>
Molina Family Bakery
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/RqXHvJT.jpg" /><span><img src="http://i.imgur.com/RqXHvJT.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Jy2caft.jpg" /><span><img src="http://i.imgur.com/Jy2caft.jpg" /></span></a>
</center>
</div>
<p>
I first met Gary Molina, of <a href="https://www.facebook.com/OldDogAcres/" target="blank">Molina Family Bakery</a>, at the Athens Farmer’s Market during the summer of 2011. A pile of garlic bulbs with their stems braided together caught my husband’s eye, and he eagerly pulled me in their direction. I listened as he explained to the man behind the table that he hadn’t seen braided garlic since he was a child, recalling how his Italian grandfather regularly made and hung similar strands in his garage. After introductions and a few more minutes of conversation, we discovered that the seller, Gary, was also Italian and that he and I had more in common than we first realized. Coincidentally, we were both born in Cleveland, and our ancestors raised their families only a few streets away from one another in an area just south of what is now known as Ohio City. We learned that my great grandfather and his grandfather had volunteered their time to help build St. Rocco’s Church (where both of our parents and numerous other family members were married) and reminisced about the annual Italian festival held on the main street that traversed the neighborhood. After only a few minutes of meeting Gary, I knew that our parallel upbringing meant two things were very important to him - food and family.
</p>
<p>
A few years having passed since we first had the opportunity to walk down memory lane, I recently visited Gary to learn more about his food-centered business, Molina Family Bakery. I tracked him down on a damp Saturday morning at the Athens Farmer’s Market and we picked up right where we had left off. Gary, sporting his signature red baseball cap, began by telling me how he and his wife moved to Athens 15 years ago when they were in search of more property. At the time, he had a small business that didn’t end up surviving the recession, and Gary knew he was going to have to get creative to make a living in the quaint college town. The community’s tremendous support for locally grown and produced foods had not gone unnoticed by Gary, and although he wasn't a farmer, he decided to start a new business based off family recipes, tobacco starter plants, some Italian veggies, and a craft item called a grass head (think Chia Pet). He quickly learned that the market would not permit him to sell the craft, so he transitioned to “Plan B”…solely baked goods. Gary offered his first loaf of bread in July of 2011, and by September his business had officially transitioned from the crops he was growing to the goods he was baking. Although he was not a baker by trade, Gary credits his experience to “being Italian” and aims to give his customers an experience, rather than just a loaf of bread. As I stood behind his booth listening to his story and observing the morning’s transactions, I couldn’t help but notice that many of his customers knew him by name and, in turn, he knew many of their standing orders as they approached. People stopped by his booth to chat, sometimes not even purchasing anything, and that’s acceptable with Gary because to him it is more important to build relationships and make his customers feel like a part of the family.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/dVIfuZz.jpg" /><span><img src="http://i.imgur.com/dVIfuZz.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/6vy7kKM.jpg" /><span><img src="http://i.imgur.com/6vy7kKM.jpg" /></span></a>
</center>
</div>
<p>
Typically, Gary bakes all of his perfectly imperfect selections the Friday before market, staying up into the wee hours of the morning to ensure he has an abundance of offerings for his loyal customers. At each market, he presents an assortment of European style breads and baked goods, from a traditional Italian to Jewish Challah. Gary connects with his customers through food, and he wants to offer something that reminds them of their own family. He explained that one year during Lent he decided to make English tea buns (aka hot cross buns). A customer from across the pond asked why he didn’t sell them all year long since that is the case in the UK. That’s all it took for Gary to start offering the sweet roll as a staple in his regular lineup (sans the iced crosses when it is not Lent). He is willing to entertain all types of special requests, all while rotating between 5-8 varieties of bread each market and on the day I was visiting, he had Siciliano (a 50% semolina blend), Campagnolo (an Italian-style made with olive oil and wheat bran), Italian Grissini bread sticks (regular and black pepper), a classic German 100% rye made with wild yeast, sweet date bars, and more. Depending on the week, and if you get to his booth early, you may be lucky enough to score a cinnamon roll or Bialy; a bread reminiscent of a traditional bagel but in place of the hole has an indentation that is filled with onion and poppy seed.
</p>
<p>
You can find Molina Family Bakery breads and sweets year round at Athens Farmer’s Market, and the wine store Bella Vino, off Stimson Avenue in Athens. When I asked Gary if he has any plans on opening a brick and mortar space of his own, he replied that he has his eyes open. He would love to have a retail shop where customers sip on espresso, enjoy a freshly baked biscotti, and, of course, are treated like family.
</p>
<h4>
Bread
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/XW8s7ff.jpg" /><span><img src="http://i.imgur.com/XW8s7ff.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/8haU6MO.jpg" /><span><img src="http://i.imgur.com/8haU6MO.jpg" /></span></a>
</center>
</div>
<p>
The Molina Family Bakery bread (pictured left) traveled <b>75 miles</b> to Columbus, while the La Brea Bakery bread found at various local grocery stores (pictured right) traveled over <b>2,451 miles</b>.
</p>
<h2>
References
</h2>
<a href="http://athensfarmersmarket.org/" target="blank">Athens Farmers Market</a>
<h4>
Vanilla Porter French Toast
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/u0aOR49.jpg" /><span><img src="http://i.imgur.com/u0aOR49.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/IrNIvS8.jpg" /><span><img src="http://i.imgur.com/IrNIvS8.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/OUBt5Md.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-62718721211636083772015-11-22T17:40:00.000-05:002017-08-09T17:48:44.906-04:00One Recipe: Roasted Pear, Cheese, & Honey Scones<div class="gallerycontainer">
<p>
This post is another in the “One Recipe” series in which, in between destination visits, I am sharing recipes featuring previous Local Choice ingredients.
</p>
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/1zvpHax.jpg" /><span><img src="http://i.imgur.com/1zvpHax.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/R3ZXRgF.jpg" /><span><img src="http://i.imgur.com/R3ZXRgF.jpg" /></span></a>
</center>
</div>
<p>
Roasted pears, sharp cheese, and golden honey is a combination I enjoyed in everything from pasta to gelato while visiting Florence, Italy. This sweet and savory scone recipe is my way of sharing these flavors with you while giving you a recipe that is perfect for the upcoming holidays. It’s great to snack on while waiting for the dinner bell or hearty enough to serve for breakfast to satisfy your overnight guests.
</p>
<p>
A basic scone recipe made with <a href="http://alocalchoice.blogspot.com/2013/03/birds-of-feather.html" target="blank">Bird’s Haven Farm</a> farm fresh eggs and <a href="http://alocalchoice.blogspot.com/2011/04/local-milk-does-body-better.html" target="blank">Snowville Creamery</a> milk is amped up with the addition of roasted pears, aged <a href="http://alocalchoice.blogspot.com/2014/01/ewe-gotta-love-cheese.html" target="blank">Kokoborrego</a> Owl Tomme and naturally sweetened with <a href="http://alocalchoice.blogspot.com/2011/08/honey-its-bees-knees.html" target="blank">HoneyRun Farm</a> honey.
</p>
<p>
I recommend using Bosc, Anjou or another pear suitable for baking and if you don’t have access to Kokoborrego choose a local cheese that is similar to Parmigiano-Reggiano or Pecorino Romano.
</p>
<h2>
Click on the recipe card to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/zPYEUJE.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/DphA942.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com1tag:blogger.com,1999:blog-6858708101884468444.post-15290978756388727632015-11-01T19:04:00.000-05:002017-08-09T17:53:31.970-04:00The Fruit of His Labor<h4>
Branstool Orchards
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/eg4NlZo.jpg" /><span><img src="http://i.imgur.com/eg4NlZo.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/KRnABel.jpg" /><span><img src="http://i.imgur.com/KRnABel.jpg" /></span></a>
</center>
</div>
<p>
In 1983, young Marshall Branstool graduated from high school and, given Ohio’s temperamental climate, took a risk in planting 1,500 peach trees on his parent’s farm in Utica, Ohio. His risk paid off once the trees matured and began producing fruit. Branstool took advantage of the farm’s proximity to Amish country, selling his produce right in the front yard and after years of successful peach sales he was able to purchase property of his own.
</p>
<p>
I met up with Marshall Branstool on his farm, <a href="http://branstoolorchards.com" target="blank">Branstool Orchards</a>, to discuss why he chose to focus his efforts on growing fruit in Central Ohio and what sets his orchard apart from the rest. In 1992, Branstool began planting his signature peach trees along with the addition of apples on his newly acquired land. Today, Branstool Orchards’ 43 acres are home to 25 peach varieties and 30 apple varieties. When it comes to apples, you can find the traditional Gala, Honeycrisp, and Red Delicious, but it’s the unique varieties like the Japanese Tsugaru, known for being sweet and crisp, the Rubinette, a modern variety developed in Switzerland possessing a sweet and sour taste, or the Idared which has a mild flavor and is perfect for baking that separates this orchard from the customary fruit farm.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/leglNw3.jpg" /><span><img src="http://i.imgur.com/leglNw3.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/N6tLgrq.jpg" /><span><img src="http://i.imgur.com/N6tLgrq.jpg" /></span></a>
</center>
</div>
<p>
Although the growing season at Branstool Orchards lasts a mere four months, work on the farm continues well beyond this short timeframe. Branstool explained how in March he begins the tedious task of pruning trees and repairing any machinery so he is ready to take on the upcoming season. In addition to the manual labor necessary to keep his farm running, during the “off” months he researches sustainable techniques and new fruit varieties with which he can experiment. Branstool Orchards is not certified organic, but Branstool reduces his use of insecticides by implementing processes such as disrupting the mating of certain pest species by releasing a pheromone to inhibit males from finding the females. In addition to his decades of hands on experience, he travels abroad with the International Fruit Tree Association (IFTA) to study orchards in Europe, absorbing all the knowledge and techniques he can. Branstool shared his belief that the European approach to growing is “far more advanced” than what one would typically find back in the States. When I asked how so, he responded that because farm land is limited, they are planting more trees per acre and ultimately get a higher yield, which is important to any farmer, regardless of what they grow.
</p>
<p>
You can find Branstool Orchards fruit at the Clintonville, Granville, Westerville, and New Albany farmer’s markets starting in early July through late October, but I highly recommend taking a trip and hand selecting your fruit on their u-pick farm. The property is particularly eye-catching in the fall, when the leaves begin to change color and the onsite market is overflowing with pumpkins, gourds, squashes, and other seasonal produce purchased from neighboring Holmes County (Amish country). Depending on when you visit, you may even be lucky enough to witness just picked apples being pressed into fresh apple cider. The cider, which is made of a blend of the currently in season apples, is non-pasteurized, raw, and delicious! From its humble beginnings on his parent’s farm, Marshall Branstool has aimed at providing quality, locally grown peaches and apples to Central Ohioans and beyond…and he can certainly be proud of the fruit of his labor.
</p>
<h4>
Apple Cider
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/p7bhTW8.jpg" /><span><img src="http://i.imgur.com/p7bhTW8.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/CmABrHV.jpg" /><span><img src="http://i.imgur.com/CmABrHV.jpg" /></span></a>
</center>
</div>
<p>
The Branstool Orchards apple cider (pictured left) traveled <b>40 miles</b> to Columbus, while the apple cider (pictured right) traveled over <b>331 miles</b>.
</p>
<h2>
References
</h2>
<a href="http://www.thekitchn.com/whats-the-difference-between-apple-cider-apple-juice-word-of-mouth-178470" target="blank">What’s the Difference Between Apple Cider and Apple Juice?</a>
<br>
<a href="http://www.ifruittree.org/dnn/default.aspx" target="blank">International Fruit Tree Association</a>
<h4>
Oatmeal Cider Baked Apples
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/OL8ifCk.jpg" /><span><img src="http://i.imgur.com/OL8ifCk.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Wi2ewFu.jpg" /><span><img src="http://i.imgur.com/Wi2ewFu.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/NkOAWmZ.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-80087963128154789802015-09-16T20:36:00.000-04:002017-08-16T16:23:53.161-04:00Berries are My Jam<h4>
Ann’s Raspberry Farm
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/YxdYrMq.jpg" /><span><img src="http://i.imgur.com/YxdYrMq.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/zJvhizP.jpg" /><span><img src="http://i.imgur.com/zJvhizP.jpg" /></span></a>
</center>
</div>
<p>
I vividly recall my grandparents’ basement. It was a place we explored as children, full of forgotten possessions that afforded our young imaginations hours of entertainment. One side of the room housed my grandfather’s work bench; a surface that wore a coat of wood chips and was covered with a rusted menagerie of tools and spools of wire. The other side, entirely my grandmothers, showcased a hefty chest freezer, an additional refrigerator/freezer combo, and a stove that served as a back up when the upstairs range couldn’t handle the magnitude of the meal being prepared. The real treasure, however, was hidden under the stairs. Here, amongst the tin cans of beans and corn, were shelves brimming with an assortment of glass mason jars, their contents including homemade tomato sauce, Concord grape jam, pear preserves, and pickled vegetables. As a child I took it for granted that these foods were available throughout the year, even when their main ingredient was not in season, but then again I thought it was normal to have multiple refrigerators and two stoves under one roof. Having such fond memories of these homemade fares, I was intrigued when I discovered similar products made using locally grown produce, and I couldn’t wait to compare them to those from my youth.
</p>
<p>
For this journey, I headed North of Columbus, to <a href="http://www.annsraspberryfarm.com/" target="blank">Ann’s Raspberry Farm</a> and met with owners Daniel and Ann Trudel to help them celebrate an important anniversary. The Trudel’s knew that after a decade of growing food and selling their made-from-scratch goods they wanted to do something big to commemorate this milestone. They enlisted the help of <a href="http://www.oeffa.org" target="blank">OEFFA</a> (Ohio Ecological Food and Farm Association) and turned their celebration into a community event, attracting visitors from around the state of Ohio. The event, <i>A Taste of Knox County & Farm Tour</i>, showcased Knox County growers and producers, cooking demos, guided tours, and a forum discussion led by Ann. For me, the real highlight was all the samples! I tasted local maple syrup poured over ice cream, buttery cheeses, Amish made cinnamon rolls and breads, fresh fruits, and wine. Unsurprisingly, I helped myself to all of Ann’s offerings, ranging from her traditional Red Raspberry Jam to her new Mojito Raspberry Jam and, of course, her Savory Brussles Sprout Artisan Relish.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ZfEydSL.jpg" /><span><img src="http://i.imgur.com/ZfEydSL.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/NH0W6cO.jpg" /><span><img src="http://i.imgur.com/NH0W6cO.jpg" /></span></a>
</center>
</div>
<p>
Amidst the chaos of the day, I managed to find time to sit down with Daniel Trudel and listen to the story of how the farm was founded a decade earlier. Trudel shared that his wife grew up in Akron, and as a young girl she would accompany her mother and sister to a local u-pick farm, harvest fresh raspberries, and make homemade jam. It was her love of this family tradition and her craving for fresh fruit that led the Trudel’s to start growing their own raspberries in Central Ohio with the goal of commercially producing the jam that Ann has now been making for over 40 years. Over time the farm has expanded, but one thing has remained the same - the berries are harvested in the morning and Ann heads to the kitchen to make her jam that same afternoon. Daniel insists that the freshness of the berries makes a world of difference, and seeing how they have won a slew of Good Foods Awards, I am convinced he knows what he is talking about. Today they produce 12 jars at a time, using two varieties of raspberries with naturally high pectin levels. The use of this fruit means they do not need to add any additional thickening ingredients, so the end product is simply fruit and sugar. Despite their name, Ann’s Raspberry Farm is more than just raspberries. Brussels sprouts, kalettes (a kale-Brussels sprouts hybrid), and several varieties of peppers that are used in their relish are also grown on the farm. Daniel credits his eye for beautiful things as the reason he started growing Brussels sprouts, as they grow they resemble mini palm trees and are the first thing you see when pulling up to the farm. Thanks to the huge demand for their products, the Trudel’s farm has grown from an original 25 plants to over 7,000 today.
</p>
<p>
Besides a small amount of hand-selected wholesalers, such as Williams Sonoma, you can find Ann’s Raspberry Farm products at the Granville, Clintonville, New Albany, and Worthington farmer’s markets. They also supply Brussels sprouts to Third & Hollywood and Kenyon College. The Trudel’s have reached a point that in order to grow more they literally need to grow more and hope to scale up their operation through the purchase of additional land. Even though they are currently selling up to 10,000 jars of jam a year and hope to expand upon that number, I have a feeling that the attention to detail and focus on quality will remain in the forefront…just like at my grandma’s house.
</p>
<h4>
Raspberry Jam
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/0rcI5Rl.jpg" /><span><img src="http://i.imgur.com/0rcI5Rl.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/0byXNds.jpg" /><span><img src="http://i.imgur.com/0byXNds.jpg" /></span></a>
</center>
</div>
<p>
The Ann’s Raspberry Farm Raspberry Jam (pictured left) traveled <b>55 miles</b> to Columbus, while the raspberry jam (pictured right) traveled over <b>2,400 miles</b>.
</p>
<p>
Ann’s Raspberry Farm Red Raspberry Jam is so delicious that after trying one bite I said out loud that it’s like eating a handful of freshly picked raspberries. What I love most is the list of ingredients: Red Raspberries & Pure Cane Sugar and nothing more. Raspberries are high in Vitamin C, Manganese, Fiber, and Vitamin K and exciting new research is being done to prove that raspberries increase metabolism…as if you needed another reason to consume this delicious fruit!
</p>
<h2>
References
</h2>
<a href="http://www.onegreenplanet.org/natural-health/why-you-should-be-eating-more-blueberries-and-raspberries/" target="blank">Why You Should Be Eating More Blueberries & Raspberries</a>
<h4>
Stuffed Pork Loin with Raspberry Jam
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Rve2MSx.jpg" /><span><img src="http://i.imgur.com/Rve2MSx.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/IDQRsx5.jpg" /><span><img src="http://i.imgur.com/IDQRsx5.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/8ATz5gF.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/ijKYU1u.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-65241416934291228762015-07-29T20:12:00.000-04:002017-08-16T16:30:01.316-04:00Knee-High by the Fourth of July<h4>
Wishwell Farms
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/4Zwwl9c.jpg" /><span><img src="http://i.imgur.com/4Zwwl9c.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/6wWiOQo.jpg" /><span><img src="http://i.imgur.com/6wWiOQo.jpg" /></span></a>
</center>
</div>
<p>
If you live in Ohio, finding locally grown sweet corn during the dog days of summer is hardly a challenging feat. Visit any farmer’s market, grocery store, or roadside stand and you are bound to find ears of this beloved vegetable piled high. Although most of what you see lining our highways and byways are rows of field corn, not the variety we slather in butter and sprinkle with salt, Ohio has a well-earned reputation for growing its share of the sweet stuff too. My husband grew up with old adage that a farmer’s crop should be “knee-high by the fourth of July”. I questioned his theory, and in order to prove I was right, I mean…determine if knee-high is truly an acceptable height by our Nation’s birthday, I went straight to the source.
</p>
<p>
Northwest of Columbus, in Bellefontaine, I met with Jason Wish of <a href="http://www.wishwellfarms.com/" target="blank">Wishwell Farms</a>. Wish is a fourth generation farmer whose great grandfather turned a handful of milk cows into a fruitful dairy business. The company expanded as they established their own bottling facility (known as Hopewell Dairy) and added a traditional grain operation into the mix. As Wish got older he aimed to leave his cow milking and hay bailing days behind him and set out to offer something new to his loyal customers. In the mid-90s, he decided to take a slightly different approach from his dairy-centric ancestors and plant a few acres of sweet corn to offset some of his college expenses. By the time he returned to the farm with his degree from The Ohio State University, focusing on Agricultural Business and Animal Science, he was ready to concentrate solely on growing produce.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ds6ycHp.jpg" /><span><img src="http://i.imgur.com/ds6ycHp.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/bbDsaxO.jpg" /><span><img src="http://i.imgur.com/bbDsaxO.jpg" /></span></a>
</center>
</div>
<p>
As Jason Wish took me on a tour of his 75+ acre farm, 35 of which is planted with sweet corn varieties, I asked him the question to which I was so eager to hear the answer. He chuckled at the saying from my husband’s youth and explained how most years they hope to be picking sweet corn by the beginning of July and continue their harvest until the first frost in October. Thanks to new technology, sweet corn farmers can start planting much earlier in the season, and so he suggested the phrase should be altered to “head-high by the fourth of July”. We continued our tour (with me being satisfied that my suspicions were indeed correct), driving through the perfectly parallel rows as he described the numerous varieties of sweet corn, which types he chooses to grow, and how to tell when it’s ready to be harvested. Surprisingly, most sweet corn varieties only produce two ears of corn per stalk and commercial growers typically can only harvest one ear per plant because it is more developed. For this reason, a lot of acreage is needed to grow sweet corn, and although its footprint is large the reward is worth it. Wish ripped off an ear of his super sweet bi-color corn and let me sample the season’s bounty, raw and full of flavor.
</p>
<p>
You can find Wishwell Farms handpicked sweet corn at most farmer’s markets in Central Ohio. In fact, they participate in over twelve markets stretching five counties and accounting for ¾ of their business. In addition to the countless markets, you can also find their produce at the Wishwell Home Farm stand open Monday through Friday 9:30am-5:30pm and located just a few miles north of Bellefontaine. Besides sweet corn, they offer green beans, tomatoes, seedless watermelons, cantaloupe, peppers, eggplant, and in the fall pumpkins, gourdes, and squash varieties. In order to be streamlined and more efficient Wish said that he hasn’t added to the lineup of crops he grows to include any root vegetables, but mentioned as his 12 year old son becomes more curious about the family’s business to keep your eyes peeled for future offerings from the next generation of Wish farmers.
</p>
<h4>
Sweet Corn
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/WKphHRm.jpg" /><span><img src="http://i.imgur.com/WKphHRm.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/jrkQOOW.jpg" /><span><img src="http://i.imgur.com/jrkQOOW.jpg" /></span></a>
</center>
</div>
<p>
The Wishwell Farms sweet corn (pictured left) traveled <b>60 miles</b> to Columbus, while the sweet corn (pictured right) states that it is a Product of USA, so its origin is unknown.
</p>
<p>
Sweet corn is at its peak during the most sultry days of summer and is packed full of fiber, potassium, and vitamin A. It is a phytonutrient-rich food that provides us with antioxidant benefits that vary within the varieties. White, yellow, or bi-color, my favorite way to eat it is raw and straight off the cob.
</p>
<h2>
References
</h2>
<a href="http://healthyeating.sfgate.com/benefits-eating-sweet-corn-1505.html" target="blank">Benefits of Eating Sweet Corn</a>
<h4>
Sweet Corn Donuts with Salted Butter Frosting
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/5xhaRt7.jpg" /><span><img src="http://i.imgur.com/5xhaRt7.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/NsxOixj.jpg" /><span><img src="http://i.imgur.com/NsxOixj.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/bt85NGd.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/HjKJBqB.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-32745385284979805622015-06-04T17:29:00.000-04:002017-08-16T16:36:41.343-04:00Growing Like a Champ<h4>
Henson Farm
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ro76T1x.jpg" /><span><img src="http://i.imgur.com/ro76T1x.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/qYH6nlR.jpg" /><span><img src="http://i.imgur.com/qYH6nlR.jpg" /></span></a>
</center>
</div>
<p>
As I drove down the winding gravel road that leads to <a href="https://www.facebook.com/pages/Henson-Family-Farm-Market/130556836956953?sk=timeline&ref=page_internal" target="blank">Henson Farm</a>, I will admit that I didn’t know what to expect. I knew the man I was about to meet had a captivating tale to tell, and like many of my prior destinations I was anxious to hear his story. Introducing myself to Harold (also known as “Champ”) Henson, I couldn’t help but notice his stately build. Despite his towering presence, Henson was modest, spoke softly, and only after answering a few of my farm specific inquiries did he delve into his time at Ohio State. Not only did he attend the University, but he played full back for Woody Hayes from 1972-74 and, as I discovered later, lead the nation in scoring his sophomore year. Not to disappoint you, but the remainder of this story is not about how he played alongside Archie Griffin, went on to play in the NFL for both the Minnesota Vikings and the Cincinnati Bengals, or really has anything to do with football. Instead, it focuses on Henson’s true passion; growing healthy and delicious food for all to enjoy.
</p>
<p>
Although you might assume Henson’s nickname was spawned during his collegiate years, he started our conversation by sharing with me its true origin. When he was born in 1953 his father, who was in the Army and stationed at Fort Eustis in Virginia, asked his Commanding Officer for a four day pass in order to meet his son. Instead, he was granted only three and spent nearly the entire time hitchhiking his way to Columbus and back. After only a few hours of holding his newborn and the return journey to Virginia looming, the new father exclaimed, “For all of this, he has to be a champ!”. The nickname stuck. As toured his hoop house chocked full of tomatoes, Henson shared memories of his youth, telling me of how his mother grew up on a traditional high production German farm and how, as he pointed in the direction of the road, she chose to raise her family on a farm only a few miles from where we stood. Henson credits his mother’s influence as what ultimately guided him from the football field to a farmer’s field, and for 25 years he has been proudly growing local food on his 130 acres in Asheville, including my featured ingredient of rhubarb.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/FcKVhrs.jpg" /><span><img src="http://i.imgur.com/FcKVhrs.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/BRzbRET.jpg" /><span><img src="http://i.imgur.com/BRzbRET.jpg" /></span></a>
</center>
</div>
<p>
As Henson harvested the brightly hued rhubarb, he smiled as he recalled one of his mother’s recipes. Simply dice the rhubarb into a saucepan and add orange juice. Slice an orange (peel and all), add it to the pan, and cook the mixture until the rhubarb is soft and the liquid is thickened. Strain out the solid bits and pour the finished sauce over pork or drizzle over ice cream. He continued to reminisce about her cooking while sharing information about the hearty plant from his encyclopedia of knowledge. As he sniped off the poisonous leafy greens from the ends of the plant, he admitted that occasionally his body reminds him of his football playing days, but he likes to think that farming has kept him youthful. Henson hopes to someday meet an energetic individual with the passion to continue what he started at Henson Farm, someone he could share his decades of knowledge with in hopes they would expand his offerings and possibly start a CSA program.
</p>
<p>
In the meantime, Henson said he is doing what he wants on the farm and having fun in the process. He chuckled at the irony of how when he left for college he couldn’t wait to get off the farm, and now it is the only place he wants to be. Today he keeps busy growing and selling a variety of crops including rhubarb, asparagus, melons, sweet corn, okra, peppers, cucumbers and pickling cucumbers, sweet potatoes and whatever excesses remain from his family’s personal garden. He admits that these days he doesn’t watch much professional football, choosing to instead focus his time and energy on participating in the Upper Arlington farmer’s market on Wednesday, the Pearl Alley Market downtown twice a week, and the Clintonville Farmers Market every Saturday. Even with all of the memories and experiences he has accumulated and all the hard work he has endured, Henson was adamant in pointing out that he “never gets tired of people telling us how good something [that they grow] is.” Spoken like a true champ.
</p>
<h4>
Rhubarb
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/XK3q8k3.jpg" /><span><img src="http://i.imgur.com/XK3q8k3.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/MyMsgv3.jpg" /><span><img src="http://i.imgur.com/MyMsgv3.jpg" /></span></a>
</center>
</div>
<p>
The Henson Farm rhubarb (pictured left) traveled <b>23 miles</b> to Columbus, while the rhubarb from Montecucco LLC (pictured right) traveled over <b>2,400 miles</b>.
</p>
<p>
Rhubarb is a good source of vitamin K, vitamin C, calcium, potassium and magnesium and the brighter the stalk, the sweeter the flavor. Avoid eating the leaves as they contain unusually high amounts of oxalic acid which can cause toxic symptoms in the human body.
</p>
<h2>
References
</h2>
<a href="http://www.canadianliving.com/blogs/health/2011/06/10/5-ways-rhubarb-will-boost-your-health-and-5-tasty-rhubarb-recipes/" target="blank">5 Ways Rhubarb Can Boost Your Health</a>
<h4>
Rhubarb & Coconut Coffee Cake
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/P2qDIPy.jpg" /><span><img src="http://i.imgur.com/P2qDIPy.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/YEgIRq8.jpg" /><span><img src="http://i.imgur.com/YEgIRq8.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/i2wguT7.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/ls1PLMv.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com3tag:blogger.com,1999:blog-6858708101884468444.post-56872010329063055172015-05-03T20:27:00.000-04:002017-08-16T16:42:58.549-04:00Identifying Flavor<h4>
Foraged & Sown
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/20inP9h.jpg" /><span><img src="http://i.imgur.com/20inP9h.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Nevq1Va.jpg" /><span><img src="http://i.imgur.com/Nevq1Va.jpg" /></span></a>
</center>
</div>
<p>
Monotony is plaguing our grocery store shelves in the form of shiny Navel orange pyramids, uniform rows of Russet potatoes, and plastic bags filled with waxy Golden Delicious apples. The sea of homogenous fruits and vegetables perfectly arranged and displayed sans bruises or imperfections may be skewing the perception of our taste buds, but alas, Kate Hodges of <a href="http://www.foragedandsown.com/" target="blank">Foraged & Sown</a> has come to our rescue by offering delicious and nutritious foods that are sure to satisfy our palate’s curiosity.
</p>
<p>
Kate’s mission is inject a dose of variety into our diet and help us step outside our comfort zone to discover new flavor profiles through her foraged and sown foods. Before she began cultivating for our benefit, last June Kate purchased her North Linden home and was eager to get her hands in the dirt to begin intensive home growing. It wasn’t until she got involved with the <a href="http://www.columbusagrariansociety.com/" target="blank">Columbus Agrarian Society</a> and met other likeminded, and coincidentally Northside urban farmers, did she realize that she could transform her love of growing food into a career. Kate was inspired by the growers she encountered, and after meeting the author of Restoration Agriculture (a book explaining the benefits of creating agricultural systems that mimic nature) she knew she wanted to offer a way to spread these ideas to others.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/OYpncsZ.jpg" /><span><img src="http://i.imgur.com/OYpncsZ.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/TcWUJHQ.jpg" /><span><img src="http://i.imgur.com/TcWUJHQ.jpg" /></span></a>
</center>
</div>
<p>
In order to apply the Restorations Agriculture concept to an urban setting, Kate and fellow homesteader Rachel Tayse Baillieul founded a project called The Little Farms. Together they assembled what they dubbed the Urban Bundle; a kit containing chestnut trees, hazelnuts, raspberry bushes, gooseberries, and currants. While amassing orders, it was brought to Kate’s attention that a farm previously offering herbs at the Clintonville Farmer’s Market was not planning to participate in the upcoming market season. With the success of The Little Farms Project still fresh in her mind, Kate quickly decided to leverage this void into an opportunity. She started Foraged & Sown as a way to offer a perfect harmony of foods, “some you know well and some you’ve yet to experience”, sourced from the wild (foraged) and cultivated (sown).
</p>
<p>
Kate aims to make personal connections with her customers by sharing not only the tastes of, but also her passion for the foods she totes to market each week. Foraged & Sown offers a variety of herb seedlings selected for flavor and hardiness for our growing zone, as well as foraged items, and soon to be available for purchase fresh cut herbs and berries. As Kate identifies what her foraging properties have to offer in abundance, be on the lookout for garlic mustard, edible flowers, and lambsquarters. Next year she hopes to have gooseberries, summer raspberries, black raspberries, and blackberries currants. Although she admits that getting you to purchase an unfamiliar foraged food can be difficult, she is up for the challenge. Bitter, sweet, delicate, and bold, trust that Foraged & Sown is pushing the envelope of flavor and urges you to break from your conventions and sample what these underexplored foods have to offer.
</p>
<h4>
Ramps
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/BkQcroN.jpg" /><span><img src="http://i.imgur.com/BkQcroN.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/bkUXkJa.jpg" /><span><img src="http://i.imgur.com/bkUXkJa.jpg" /></span></a>
</center>
</div>
<p>
The Foraged & Sown ramps (pictured left) traveled <b>25 miles</b> to Columbus. In previous posts, I compare food miles of the same ingredient found at our local grocery stores. Ramps, also known as wild leeks, are not found in our local markets so I am unable to do a comparison. Their flavor is rich of onion and garlic and they can be substituted for either - they are a perfect ingredient to add to eggs, soups, in pasta or pesto.
</p>
<h2>
References
</h2>
<a href="https://jpwaldron.wordpress.com/" target="blank">First Time Foragers</a><br>
<a href="http://www.nytimes.com/2013/05/26/opinion/sunday/breeding-the-nutrition-out-of-our-food.html?pagewanted=all&_r=0" target="blank">Breeding the Nutrition Out of Our Food</a>
<h4>
Ramp & Ricotta Ravioli
</h4>
<p>
If you don’t have time to make homemade pasta sheets you can fill dried pasta tubes or shells with the ramp filling.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/gORut3M.jpg" /><span><img src="http://i.imgur.com/gORut3M.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/jBBcHU4.jpg" /><span><img src="http://i.imgur.com/jBBcHU4.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/wJ49OaZ.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/e8RMcia.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-43415834885963781442015-03-18T20:46:00.000-04:002017-08-16T16:48:09.343-04:00Oh, Oh It’s Magic, You Know <h4>
Zauber Brewing Company
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/spNzKCy.jpg" /><span><img src="http://i.imgur.com/spNzKCy.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/jhUwejj.jpg" /><span><img src="http://i.imgur.com/jhUwejj.jpg" /></span></a>
</center>
</div>
<p>
Water, hops, barley, and yeast are the basic ingredients found in any beer, but according to Cameron Lloyd, head brewer at <a href="http://zbeers.com/" target="blank">Zauber Brewing Company</a>, an often overlooked yet fundamental factor in producing craft beer is a touch of magic. I recently sat down with Cameron to discuss the history behind one of Columbus’ newest breweries, talk about the future envisioned for business, and uncover what sets Zauber apart in our rapidly expanding local craft beer scene.
</p>
<p>
Before founder and brew master Geoff Towne could utter a single “abracadabra” and open the doors to his microbrewery and beer garden style taproom, both he and Cameron studied to become certified brew masters. Prior to their brewing days, the pair were formally educated on opposite side of the globe, with Geoff taking classes at UC-Davis in California and Cameron in Berlin, Germany. Although they were studying at different times, their programs paralleled one another; emphasizing science, technology, business, and microbiology. Geoff spent a semester living in Austria then travelled throughout Central Europe and found his love of German beers growing with every sip of hefenweizen, kolsch, and dopplebock. Once classes came to an end he secured a position with Great Lakes Brewing Company in Cleveland, later moving to The Boston Beer Co. (Sam Adams) in Cincinnati. It was 2012 when Cameron, swayed by his love of and knack for home brewing, bid farewell to his teaching career and move to Berlin. Once Cameron completed his coursework in Germany he returned home to the U.S. and honed his skills working for breweries outside of Ohio, including August Schell, the 2nd oldest family owned brewery in America. It was during these formative years of education and brewing experience that the stage was set for the beer gods cast their spell and bring these two connoisseurs together.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/mMrKUkT.jpg" /><span><img src="http://i.imgur.com/mMrKUkT.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/LOHeL9u.jpg" /><span><img src="http://i.imgur.com/LOHeL9u.jpg" /></span></a>
</center>
</div>
<p>
It was 2012, the same year that Cameron made his way to Germany, when Geoff made the decision to walk away from the macro brewery concept and open a place where he could hand craft and showcase the beers he fell in love with during his travels. Zauber, translating to “magic” in German, was the name chosen for the brewery, not only conveying that the main focus is on German-style brews, but also to hint at the mystery and magic that occurs during the brewing process. Zauber was conceived as a small, alley-side growler filling station which has since matured into a full scale brewing operation, including an adjoining taproom space which debuted just last year. It was 2014 when Cameron joined forces with Geoff as Zauber’s head brewer, bringing an interesting philosophy with him. Cameron contends that, “As brewers we don’t actually make beer. Yeast makes beer and we just make food for yeast”. He points out that you need to have faith in your ingredients to do what you want them to, but at the same time you have to be willing to accept that even if you work with the same measurements and recipes there is no guarantee that your end product will be exactly the same each run. It is this mindset which has guided Zauber’s growth from its humble beginnings to producing 40 kegs of craft brew each week.
</p>
<p>
Both Geoff and Cameron have a taste for German and Belgian beers which possess an American crafty twist, so it is no coincidence these are the exact styles of brew you’ll find at Zauber. Drawing inspiration from Europe, the West Coast, and our great state of Ohio, Zauber beers hybridize styles and play up selected flavors and notes creating a niche for them in the craft brewing market of Central Ohio. Several of their offerings are always on tap, including Vertigo Hefenweizen and Buxom Blonde, but they also offer limited-release seasonal brews such as Oktoberfest and Kitschy Kolsch. After completion of a planned expansion that will happen towards the end of 2015, Zauber hopes to increase production and start canning beer in order to allow them to tap into the retail market. At the end of the day, brewing a great beer may not be as simple as waving a wand over a top hat and chanting “hocus pocus”, but Zauber is doing something magical as they brew beer worthy of raising a glass and toasting with a hearty Prost!
</p>
<h4>
Hefenweizen
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/rcG0EIf.jpg" /><span><img src="http://i.imgur.com/rcG0EIf.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/t7be0ZU.jpg" /><span><img src="http://i.imgur.com/t7be0ZU.jpg" /></span></a>
</center>
</div>
<p>
The Zauber Brewing Company Vertigo Hefenweizen (pictured left) traveled <b>0 miles</b> to Columbus, while the hefenweizen (pictured right) traveled over <b>4,200+ miles</b> to Columbus.
</p>
<p>
In order for a beer to be dubbed a hefenweizen in Germany, it needs to be more than 50% wheat malt, which gives the beer its characteristic fullness and body. At Zauber, not only is their Vertigo Hefenweizen over 50% wheat, but they use a traditional Bavarian yeast strain which gives off notes of banana, clove, and vanilla.
</p>
<h2>
References
</h2>
<a href="http://drinks.seriouseats.com/2014/02/guide-german-beer-styles-differences-between-pilsner-bock-marzen-hefeweizen-kolsch-beer-history-essentials.html" target="blank">A Beginner's Guide to German Beer Styles</a>
<h4>
Hefenweizen Banana Cake with Peanut Butter Frosting
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/0jCStuo.jpg" /><span><img src="http://i.imgur.com/0jCStuo.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Nfcl5TU.jpg" /><span><img src="http://i.imgur.com/Nfcl5TU.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/AXcBqnF.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/1y0BePS.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com1tag:blogger.com,1999:blog-6858708101884468444.post-73000344437546476362015-02-28T19:27:00.000-05:002017-08-16T16:53:53.278-04:00Growing on the Edge<h4>
Green Edge Gardens
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/fsu6jMg.jpg" /><span><img src="http://i.imgur.com/fsu6jMg.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/VNNSyai.jpg" /><span><img src="http://i.imgur.com/VNNSyai.jpg" /></span></a>
</center>
</div>
<p>
Southeast of Columbus, a stone’s throw away from Athens, lies an organic farm that blurs the lines between the seasons, producing nutritious food year round. The story of Green Edge Gardens wasn’t without a few twists and turns along the way, but one thing has remained constant: the mission of providing local food, employing hard working Ohioans, and educating others who wish to follow suit.
</p>
<p>
In 1984, owner Kip Rondy purchased 120 acres with the humble intention of growing food in Southern Ohio and started off by making homemade pasta prepared with his farm fresh eggs. A few years later, he met his soon-to-be wife Becky and they began traveling between his farm in Amesville and her home in Cincinnati. It was in Amesville where they developed a partnership with a neighboring farm and worked with Seeds of Change, selling their organic squash seeds to other gardeners and farmers. Meanwhile, in Cincinnati, they couldn’t ignore the fact that the landscaping business founded by Becky was booming. It was with some reluctance that the couple ultimately decided to step away from farming and focus their efforts on establishing a garden center. In-step with the center’s plan, the acreage in Amesville was put to use and the couple built a perennial greenhouse. The structure, equipped with plumbing circulating hot water underneath the soil kept the root zone of their plants happy and growing even as temperatures outside started to dip. With their efforts primarily focused in Cincinnati, Becky and Kip were renting a portion of the Amesville property to a budding young farmer growing a business of his own. This hard working tenant vended organic produce at the Athens Farmer’s Market as well as supplied to several restaurants in town, demonstrating that one could still make an honest living by working the land. After seven successful years, an opportunity in Chicago led this ambitious farmer to sell his established operation, and Becky and Kip jumped at the chance to get their hands back in the dirt. The business they purchased, <a href="http://www.greenedgegardens.com/" target="blank">Green Edge Gardens</a>, became their sole focus; it was time to move the perennials out and the vegetables in.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/HKYCoHU.jpg" /><span><img src="http://i.imgur.com/HKYCoHU.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/E6mkRlZ.jpg" /><span><img src="http://i.imgur.com/E6mkRlZ.jpg" /></span></a>
</center>
</div>
<p>
By 2012, a portion of the picturesque rolling hills that make up Green Edge Gardens housed ten high tunnels bursting with life and thanks to the hot water system they had put in place in their original building they enjoyed the benefits of an extended growing season. Over time, experimentation led to the discovery that food could be grown during the winter months simply by covering the tunnels, which provided heat-trapping insulation. Becky and Kip used their abundance of produce to establish the Athens Hills CSA program. If you sign up for summer and/or winter CSA, you will be feasting on 40-60 types of certified organic vegetables such as salad greens, micro greens, mushrooms, hearty greens, potatoes, rutabagas, sweet potatoes, rhubarb, peas, asparagus, heirloom tomatoes, eggplant, sweet peppers, zucchini, beans, squashes throughout the year. The CSA was a culmination of their long-term vision to offer consumers a wide variety of Athens-centric products, with “partner items” including dairy products from Snowville Creamery, Sticky Pete’s Maple Syrup, fruit from Cherry Orchards, baked goods from the Village Bakery and Café, and a soon-to-be-added locally roasted coffee.
</p>
<p>
When you look just below the surface, Green Edge Gardens is much more than an organic farm. Becky and Kip are opening eyes as to just how much quality food can be sustainably produced from a relatively small piece of land, even in the dead of winter. It is their hope that not only will their willingness to be transparent with their process inspire other Midwestern farms to develop a more regional food supply chain, but also that the adoption of their principles will aid in the growth of financially sound farms and entice today’s youth into becoming tomorrow’s generation of farmers.
</p>
<h4>
Rutabaga
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Uv8MMCV.jpg" /><span><img src="http://i.imgur.com/Uv8MMCV.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/yuHZkT9.jpg" /><span><img src="http://i.imgur.com/yuHZkT9.jpg" /></span></a>
</center>
</div>
<p>
The Green Edge Gardens rutabaga (pictured left) traveled <b>83 miles</b> to Columbus, while the rutabaga (pictured right) traveled <b>an unknown number of miles</b> to Columbus.
</p>
<h2>
References
</h2>
<a href="http://www.healthbenefitstimes.com/health-benefits-of-rutabaga/" target="blank">Health Benefits of Rutabaga</a>
<h4>
Rutabaga Gratin
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/y4i5G8V.jpg" /><span><img src="http://i.imgur.com/y4i5G8V.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ggIWFdr.jpg" /><span><img src="http://i.imgur.com/ggIWFdr.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/ltLkCw3.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/awtKWWm.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-77752709956338678782015-01-11T17:48:00.000-05:002017-08-16T16:59:41.079-04:00Just Call Him...Aqua Man <h4>
Fresh Harvest Farm
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Ks128t0.jpg" /><span><img src="http://i.imgur.com/Ks128t0.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/78Spn2t.jpg" /><span><img src="http://i.imgur.com/78Spn2t.jpg" /></span></a>
</center>
</div>
<p>
Growing your own food is both satisfying and labor intensive. I appreciate the satisfaction that comes with putting my hands in the dirt, watching a seed become sustenance, and of course reaping the delicious rewards, but time and time again I hear from farmers in Central Ohio that pest control, the unpredictable climate, not to mention the back breaking labor are aspects of the profession that they could live without. Recently, I visited a farm northwest of Columbus that has managed to eliminate some of the less endearing pieces of the above equation and yet, still grow delicious, chemical-free food in the process.
</p>
<p>
Doug Blackburn and his wife Jeni grew up in Ohio, and like many of us have enjoyed growing their own food. They also shared a common disdain for the negatives previously discussed which were necessary to keep their garden growing. As Doug found himself searching for a means by which to retire, he came across the concept of aquaponics. He began researching this sustainable method of growing and soon decided it was the best option for his family and their future, and in June 2011 <a href="http://www.freshharvestfarmllc.com/" target="blank">Fresh Harvest Farm</a> was established on four acres of land in Richwood, Ohio. I visited the farm, which frequently offers tours, and despite the frigid winter temperatures, stepped into a greenhouse full of life. Doug was happy to share with me what makes aquaponics so unique along with the steps needed to grow crops without soil.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ZEciTWX.jpg" /><span><img src="http://i.imgur.com/ZEciTWX.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/sTTO3dc.jpg" /><span><img src="http://i.imgur.com/sTTO3dc.jpg" /></span></a>
</center>
</div>
<p>
Aquaponics is a system of growing that combines fish, water, oxygen, and gravity. At Fresh Harvest Farms, it all begins with the tanks; each full of 1,000 perch. Water is drained from the fish tank into a media bed where beneficial bacteria breaks down the ammonia in fish waste to nitrite and then to nitrogen. The filtered water is then pumped to the grow troughs, where the farm yields an assortment of crops. The final stage consists of the water flowing from the growing beds back into the tank of fish to complete the full circle loop. Aquaponics can grow fish and produce using less than 2% of the water and 70-90% less energy than traditional farming. Doug explained that once it is set up there are few challenges with this system and not only can you grow year round, but the crops typically grow 2-3 times faster. They don’t use pesticides, and in fact, tell their customers the lady bugs (brought in to control pests that feed on the plants) are free!
</p>
<p>
The commitments at Fresh Harvest Farm have Doug busier than ever and although he still maintains his full time factory position, he and Jeni plan on expanding their space and having another greenhouse up and growing by the end of this year. Today they offer seven types of lettuce, two types of kale, collards, chard, and occasionally a few test crops like strawberries and peas. You can purchase Fresh Harvest Farm produce at the Clintonville, Easton, and New Albany farmer’s markets or find their greens on the menu at both Harvest Pizzeria locations and The Sycamore. Besides growing year round, the pair works closely with The Ohio State University, local schools, as well as a few prisons to share their knowledge in order to help others grow their own food in this sustainable way.
</p>
<h4>
Kale
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Ln0zk4o.jpg" /><span><img src="http://i.imgur.com/Ln0zk4o.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/JKrOLnW.jpg" /><span><img src="http://i.imgur.com/JKrOLnW.jpg" /></span></a>
</center></div>
<p>
The Fresh Harvest Farm kale (pictured left) traveled <b>53 miles</b> to Columbus, while the kale (pictured right) traveled over <b>2,485 miles</b> to Columbus.
</p>
<h2>
References
</h2>
<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38" target="blank">What's New and Beneficial About Kale</a>
<br>
<a href="http://theaquaponicsource.com/what-is-aquaponics/" target="blank">What is Aquaponics?</a>
<h4>
Pappardelle with Kale, Chestnuts, & Rosemary Cream Sauce
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/FWq9AVl.jpg" /><span><img src="http://i.imgur.com/FWq9AVl.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/CV0VzGj.jpg" /><span><img src="http://i.imgur.com/CV0VzGj.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/or7TlE7.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/GxWQu5a.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-49154640391626974952014-12-21T18:41:00.000-05:002017-08-17T19:21:13.603-04:00Let Them Eat Cake…and Drink Beer!<h4>
Eight Cakes a Week & Elevator Brewing Company
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Mf4ELuW.jpg" /><span><img src="http://i.imgur.com/Mf4ELuW.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/N8HT5Td.jpg" /><span><img src="http://i.imgur.com/N8HT5Td.jpg" /></span></a>
</center>
</div>
<p>
Even though my sister and I were born 19 months apart, as children we were often mistaken for twins. Regardless of our physical likeness, but we still had our share of differences and disagreements, especially as teenagers. Being younger, I naturally wanted to tag along on her every adventure, and it more than exasperated her when our parents often gave in to my pleas to be included in my big sister’s plans. Despite the sibling rivalry that existed, there has always been an underlining bond between us, something special that is shared by sisters who grew up with lives intertwined so closely together. Recently, I was introduced to sisters that not only mirror the connection my sister and I share, but who also decided to turn their love of baking, local ingredients, and family traditions into a business they could build together.
</p>
<p>
I caught up with Olivia and Lindsay Timperman at Elevator’s 13th Floor Taproom & Brewery to learn how this locally made brew has played a role in helping shape their company - <a href="http://www.eightcakesaweek.com/" target="blank">Eight Cakes a Week</a>. After a tour of the brewery, we sat down and the Timperman sisters told me their story. The duo grew up with nine other siblings, but despite their large number of brothers and sisters the two were always close. About two years ago, they decided to bid farewell to their day jobs and start a home-based bakery using quality, local, non-GMO ingredients. Besides coming up with a clever name, the ladies chose to differentiate their baked goods by incorporating beer from their stepfather’s company Elevator Brewing…can you say genius? The pair took advantage of their connection with the brewery and introduced their sweets at the Elevator restaurant space off of High Street. It wasn’t long before the orders started rolling in, but they haven’t forgotten their humble beginnings as the restaurant’s “feature dessert” and the precedent their stepfather set for building a business in Columbus.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/yQGR4EO.jpg" /><span><img src="http://i.imgur.com/yQGR4EO.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/KZnmxYm.jpg" /><span><img src="http://i.imgur.com/KZnmxYm.jpg" /></span></a>
</center>
</div>
<p>
As mentioned, a few of their key ingredients come from <a href="http://www.elevatorbrewing.com/" target="blank"> Elevator Brewing Company</a> which was started in 1999 by father and son team Dick and Ryan Stevens. Their operation grew out of an old grain elevator in Marysville that was part restaurant (run by a separate father/son team) and part brewery until they decided to move downtown and open a restaurant of their own. In March of 2000, Elevator Brewery and Draught Haus opened their doors, and although neither father nor son had brewing or restaurant experience they followed their gut and went all-in. Sadly, in 2003 the unexpected loss of his son left Dick with the difficult decision of whether to close up shop or keep moving forward. Dick chose to build upon the foundation laid by him and his son, and today, at the age of 76, he is still very much an active part of the business; conducting tours, marketing, and putting his own creative spin on their branding. When I inquired as to Dick’s favorite beer his lighthearted response was “the one in my hand” and that sentiment also carries over when choosing his favorite of Olivia and Lindsay’s confections.
</p>
<p>
When the menu includes a “Dirty Dick’s Nut Brown” Beer & Pretzel Cake and a “Heiferweizen" Cake, made with - you guessed it, Elevator’s nut brown and heiferweizen brews, it’s easy to see how picking a favorite could pose a challenge. Offerings also include Bourbon Roasted Peach and Brown Butter Raspberry cakes as well as a variety of cupcakes and cookies. Gluten allergy? Don’t worry, you can still have your cake and eat it too by ordering off of the completely gluten-free, corn-free menu. If that wasn’t enough, I have to mention that Olivia and Lindsay make everything, and I mean EVERYTHING, from scratch; caramel, toffee, and yes, sprinkles too! You can find Eight Cakes a Week at The Hills Market downtown, Growl in Clintonville, order off their website, and in the near future visit them in their new brick and mortar space. If you want a brew to wash down your dessert, Elevator’s 13th Floor Taproom is open every Saturday from 12 pm – 8 pm, with tours being conducted every 3rd Saturday at 4 pm. Listening to Dick, it is evident that he is extremely proud of his stepdaughters, and I have to agree that they are building a business facing a very delicious future.
</p>
<h4>
Seasonal Beer
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/kjOgvOY.jpg" /><span><img src="http://i.imgur.com/kjOgvOY.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/cwVqhxC.jpg" /><span><img src="http://i.imgur.com/cwVqhxC.jpg" /></span></a>
</center>
</div>
<p>
The Elevator Brewing Company seasonal winter beer (pictured left) traveled <b>0 miles</b> to Columbus, while the beer (pictured right) traveled over <b>2,570</b> miles to Columbus.
</p>
<h4>
Chocolate Espresso Caramel
</h4>
<p>
Recipe by Eight Cakes a Week. They recommend using Elevator’s Dirty Dick’s Nut Brown Ale, Procrastinator Dopplebock, their seasonal Winter Warmer or experiment with one of your favorite flavors.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Vf3XgFR.jpg" /><span><img src="http://i.imgur.com/Vf3XgFR.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ili2N7v.jpg" /><span><img src="http://i.imgur.com/ili2N7v.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/8Bo2p5Q.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-92163178792065031792014-12-09T20:40:00.000-05:002017-08-17T19:39:28.804-04:00One Recipe: Blueberry & Pistachio Holiday Bark<div class="gallerycontainer">
<p>
This post is another in the “One Recipe” series in which, in between destination visits, I am sharing recipes featuring previous Local Choice ingredients.
</p>
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/NF7tHsl.jpg" /><span><img src="http://i.imgur.com/NF7tHsl.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Uqljo7J.jpg" /><span><img src="http://i.imgur.com/Uqljo7J.jpg" /></span></a>
</center>
</div>
<p>
The holidays are a time for baking, eating, and indulging in foods you normally limit or avoid during the rest of the calendar year. If you are going to treat yourself, what you choose to consume before the new year should be calorie worthy. For me, these foods include, but are not limited to, cookies and candies made from scratch with as many local ingredients as possible. My family recipes always prove to be delicious, but each year I like to mix things up by throwing in at least one new recipe such as this delicious chocolatey holiday bark.
</p>
<p>
This recipe combines 70% <a href="http://alocalchoice.blogspot.com/2014/02/from-bean-to-local-bar.html" target="blank">fincaChocolate</a> layered with white fincaChocolate and sprinkled with dried <a href="http://alocalchoice.blogspot.com/2012/08/pick-your-own-memories.html" target="blank">Blueberry Patch</a> blueberries, pistachios, and a bit of vintage merlot sea salt I picked up at <a href="http://www.celebratelocalohio.com/" target="blank">Celebrate Local</a>.
</p>
<h2>
Click on the recipe card to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/vzcEOMG.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/17168850050950795931noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-19168098005537891592014-10-28T20:35:00.000-04:002017-08-30T18:07:38.909-04:00One Recipe: Spicy Spiked Cider<div class="gallerycontainer">
<p>
This post is another in the “One Recipe” series in which, in between destination visits, I am sharing recipes featuring previous Local Choice ingredients.
</p>
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/339kets.jpg" /><span><img src="http://i.imgur.com/339kets.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/4Ihd67I.jpg" /><span><img src="http://i.imgur.com/4Ihd67I.jpg" /></span></a>
</center>
</div>
<p>
Fall is an extraordinary time of year in Ohio; the foliage turns to stunning hues of yellow, orange, and red and the fall harvest brings a cornucopia of squash, pumpkins, dark greens, apples, and indulgent flavors that reflect the season. As a crisp chill starts to be felt in the air, shake things up with this sweet and spicy cocktail that, regardless of your preference to serve over ice or hot with a cinnamon stick, will treat you to a pleasant warmth on its way down.
</p>
<p>
This recipe combines <a href="http://alocalchoice.blogspot.com/2012/05/you-say-midwest-ohio-i-say-middle-west.html" target="blank">Middle West Spirits</a> OYO Whiskey with spicy <a href="http://alocalchoice.blogspot.com/2013/04/all-you-mead-is-honey.html" target="blank">Brothers Drake</a> Hot Shot Mead and sweet apple cider.
</p>
<h2>
Click on the recipe card to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/7pQHfKD.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com4tag:blogger.com,1999:blog-6858708101884468444.post-56561033188480540342014-10-07T20:29:00.000-04:002017-08-30T18:14:15.929-04:00Taste the Memories<h4>
Cherry Orchards
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/hFcj8ZL.jpg" /><span><img src="http://i.imgur.com/hFcj8ZL.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Q1ZgYCw.jpg" /><span><img src="http://i.imgur.com/Q1ZgYCw.jpg" /></span></a>
</center>
</div>
<p>
This story begins and ends with grapes; an ingredient that plays the starring role in my grandmother’s grape kuchen (pronounced koo-khuh n) and one of the dishes I tend to crave as the seasons morph into fall. Her recipe combines dense yeasty dough with tart Concord grapes and although this fruit is plentiful along the shores of Lake Erie, trying to find them growing within 100 miles of Columbus has been a bit of a challenge. It’s not often I seek out a destination specifically for an ingredient they grow, but I was on a hunt to find these grapes in order to remember what fall tasted like in Northeast Ohio. As a child, we would set out to pick our share just as the trees’ foliage begin to take on a colorful coat. After our harvest, my mom would quickly put us to work helping her make homemade jam by squeezing out the clear jelly-like pulp to separate it from thick deep purple shell, and my grandmother made baking grape kuchen a tradition we couldn’t live without. In order to follow my grandmother’s handwritten recipe, it was a necessity that I found locally grown grapes, and thankfully, I discovered a small family owned u-pick orchard just south of Zanesville that grows my sought after ingredient and more.
</p>
<p>
My husband accompanied me on my journey to <a href="https://www.facebook.com/pages/Cherry-Orchards/242827629070897" target="blank">Cherry Orchards</a> because, to be honest, I believe picking seasonal fruit with someone you love helps to create lasting memories. We pulled up to the picturesque grounds and were welcomed by owners Neil and Faye Cherry, as well as their two kittens Carl and Walnut. After a quick introduction, we accompanied Neil on a walk to the koi pond as he began to share the story of his farm. Along the way, we stopped as he pointed out two particularly special apple trees on the property. Their weathered and splintered trunks ran parallel to the earth and although they were not nearly as pretty as the trees that have been added to the property over the last 40+ years, he explained how his great grandfather, Solomon Springs, planted these trees know as Roman Beauty in the 1800s. These trees, which act as symbols of his lineage, are still producing beautiful fruit which help to keep this heirloom variety alive. Neil continued on, telling us that his father purchased the 400 acre property from his uncle in 1947 and started planting fruit trees of his own around eight years later. At his peak, Neil’s father had 500 u-pick cherry trees, but as customer demand for this fruit diminished, he set his sights on more popular fruits such as apples and grapes. In 1971, Neil graduated from Ohio University with a degree in Botany and returned to the farm. Although he never intended to come back and eventually take over the responsibilities of the orchard, at the age of 21 he found himself enamored with the land on which he grew up as a child. He helped his father restore the woodlands and planted 70,000 hardwood trees (tulip poplar and red maples were amongst some of the new additions) and he began filling the 20 acres of land with an assortment of fruit trees.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/YWyUJKL.jpg" /><span><img src="http://i.imgur.com/YWyUJKL.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/r9DVVLt.jpg" /><span><img src="http://i.imgur.com/r9DVVLt.jpg" /></span></a>
</center>
</div>
<p>
Today, when you visit Cherry Orchards, you can pick from 54 varieties of apples, 13 types of grapes, and 7 different specifies of pears. In case you are longing for even more, they also grow pumpkins, plums, melons, and blackberries. Neil drove my husband and me around the property in his four wheeler, taking care to point out the aforementioned offerings. He made sure to give special attention to the unique heirloom varieties such as the Stayman apple trees; a tart and crisp variety dating back to the 1800s. He also pointed out the grape vines, which were planted back in the 60s. We learned as we zoomed along and hoped to soak it all in during the short period of time we were there. During the tour, we approached a rustic looking barn on the southwest side of the grounds. Neil explained how his father built this structure when he was in high school. He cut several yellow poplar trees from the land, hauled the logs down to a neighbor’s sawmill, and piece by piece constructed the building entirely by himself. Nearly 25 years ago, the Cherry’s orchard had double the apple production, but Neil concluded our tour by mentioned that they are in the process of downsizing. Faye chimed in that despite the desire to cut back, Neil still continues to plant new varieties including a series of dwarf rootstock apple trees he affectionately dubs his “retirement orchard”.
</p>
<p>
If you are looking for a short and scenic road trip out of the city, and want to connect the dots to where your food comes from, I urge you to head to Cherry Orchards. Their u-pick season begins in mid-July with peaches and early apples and goes until late fall, but if you aren’t in the mood for picking your own fruit, search for their stand at either the Athens, Reynoldsburg, or Zanesville farmer’s market, where everything is picked and ready to purchase. Throughout the years, I have talked a lot about eating the seasons and this experience is exactly what I am referring to. Concord grapes embody fall, and Cherry Orchards is now my go to place to find this special ingredient. Food can take you on a journey, and I noticed that on the ride home even the aroma of the grapes transported me back in time.
</p>
<h4>
Concord Grapes
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/FWMr0wD.jpg" /><span><img src="http://i.imgur.com/FWMr0wD.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Uw5toUq.jpg" /><span><img src="http://i.imgur.com/Uw5toUq.jpg" /></span></a>
</center>
</div>
<p>
The Cherry Orchards Concord grapes (pictured left) traveled <b>69 miles</b> to Columbus, while the Concord grapes (pictured right) traveled over <b>277 miles</b> to Columbus.
</p>
<h2>
References
</h2>
<a href="http://www.grapescience.com/concord-grapes-and-health/" target="blank">Power of the Concord Grape</a>
<h4>
Grape Kuchen
</h4>
<p>
Kuchen, which is German for cake, is traditionally a yeasty dough filled with fruit and baked similar to a coffee cake.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/5lTymrH.jpg" /><span><img src="http://i.imgur.com/5lTymrH.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/VJXfL0z.jpg" /><span><img src="http://i.imgur.com/VJXfL0z.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/WPXqNJa.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/LKhRjAY.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/gsH9QR6.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com1tag:blogger.com,1999:blog-6858708101884468444.post-48250320737551082382014-09-21T21:11:00.000-04:002017-08-30T18:20:58.750-04:00Pursuing a Passion<h4>
Paige’s Produce
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/xKOodtw.jpg" /><span><img src="http://i.imgur.com/xKOodtw.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ek0K60H.jpg" /><span><img src="http://i.imgur.com/ek0K60H.jpg" /></span></a>
</center>
</div>
<p>
As I sat down to write the story of my 40th destination visited, I began by reflecting on prior posts. I realized over the past three-plus years each food grower or producer I have had the pleasure of meeting has their own unique tale to tell, but more often than not their stories have similar beginnings and details tend to overlap. Most were born and raised in the great state of Ohio and had a strong connection to the land. For this particular destination, I discovered a farmer who, like many I have spoken to in the past, was a third generation grower who had agriculture running through his veins. I thought about how his story paralleled others, and after spending an evening with him and uncovering his personal perspective on the ups and downs of the profession, I began to question why anyone would willingly choose this career; one that demands time spent on nights, weekends, and every hour in between. One that is based on a fluctuating pay scale with minimal financial upside, one that is full of competitors big and small, subject to trends and demanding consumers, one where every day presents a new challenge and in which a rolodex of experience in agricultural and/or biological science, mechanics, sales, and meteorology is a must. The one seemingly unspoken explanation is the passion that internally drives these dedicated individuals. Young or old, male or female, farmer or brewer, their food and products weave a story that together makes up the local food movement of Central Ohio, and Brian Helser of <a href="http://paigesproduce.com/" target="blank"> Paige’s Produce</a> is no exception to the rule.
</p>
<p>
The village of Stoutsville, with a population of less than 600 residents, is where Brian grew up and where his 15 acre farm resides today. His grandparents were farmers and he can credit them for teaching him the business at an early age. After graduating from The Ohio State University and spending time in the corporate world, Brian knew a life behind a desk wasn’t for him and decided to get back to the land, get his hands in the dirt, and devote his life to growing food. He and his wife Kelly started their family farm in 1999 and named it Paige’s Produce. Not only was it easier to pronounce than their last name and contained a nice alliteration, but it was their eldest daughter’s middle name. It was important for Brian and Kelly to have their two daughters maintain an active role in the family business and teach them where food comes from. Whether it be working at farmer's markets or picking apples in between soccer practice, the girls understand the hard work and sacrifices that are made in planting, harvesting, washing, and packing the quality food they grow.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/sb9J0Rr.jpg" /><span><img src="http://i.imgur.com/sb9J0Rr.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/9PRb49y.jpg" /><span><img src="http://i.imgur.com/9PRb49y.jpg" /></span></a>
</center>
</div>
<p>
As I sunk my teeth into the raw, pale yellow and white checkerboard ear of fresh sweet corn, Brian laughed and said that this was my rite of passage. We toured the farm and sampled as we went along. As he walked me through the varieties of colorful apples they grow, he reached out and plucked one off a tree for me to try. Juicy and delicious, these apples were some of the first of the season. Next Brian brought me to the field where he plants nearly 15 acres of green beans and yes, we tasted these too; bright, crisp, and grown with love. We continued on, walking the grounds and discussing how Mother Nature can be a farmer’s best friend or worst enemy. Although this year the peach trees didn’t bear any fruit due to our harsh winter, he pointed out the growth of the limbs and how he hoped for a good yield next year. This is the life of an Ohio farmer. You roll with the punches and you keep moving forward…even when nothing is growing. During his “off time” Brian’s late fall/early winter projects include erecting a deer fence to protect his crops from this farmer’s bane and begin his planning for next season.
</p>
<p>
Today Paige’s Produce grows a variety of fruits, vegetables, and flowers, utilizing the land on their farm as well as 55 acres they rent from neighboring farmers. They are always up for rotating in something new and this year’s experimental crop was edamame. Brian explained how some markets weren’t interested in his new offering and some were, but that this doesn’t stop him from trying something different that he is eager to share with his customers. If you elect to sign up for their weekly CSA program it is available in full or half shares, with the option of vegetable, fruit, and/or flower types. You can also find Paige’s Produce at the Clintonville, Upper Arlington, downtown Pearl, Hilliard, and Pickerington farmer’s markets. Perhaps Brian answered my question of “why” in the only manner which could be expected from a true devotee of his craft when he wrote in his own blog - “I realize I love doing all this and I try to keep my mind on one day at a time”.
</p>
<h4>
Green Beans
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ygddUe3.jpg" /><span><img src="http://i.imgur.com/ygddUe3.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/EeKpewz.jpg" /><span><img src="http://i.imgur.com/EeKpewz.jpg" /></span></a>
</center>
</div>
<p>
The Paige’s Produce green beans (pictured left) traveled <b>33 miles</b> to Columbus, while the green beans (pictured right) traveled over <b>1,100</b> miles to Columbus.
</p>
<h2>
References
</h2>
<a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=134" target="blank">What's New and Beneficial about Green Beans</a>
<h4>
Bloody Mary Pickled Green Beans
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/WUsO33O.jpg" /><span><img src="http://i.imgur.com/WUsO33O.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/MXbdR6u.jpg" /><span><img src="http://i.imgur.com/MXbdR6u.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/rrnh9Gz.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/HRwNF52.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-83507368324132926342014-08-20T21:04:00.000-04:002017-08-30T18:26:09.144-04:00Beyond Beer<h4>
Jackie O’s Pub & Brewery and Barrel Ridge Farm
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/kOqbTc0.jpg" /><span><img src="http://i.imgur.com/kOqbTc0.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/LlqxDip.jpg" /><span><img src="http://i.imgur.com/LlqxDip.jpg" /></span></a>
</center>
</div>
<p>
Looking back, the years I spent at Ohio University seemed to have passed in the blink of an eye. It is hard to articulate what made my college experience so endearing and why most every OU alumni feels the same about this city located in southeastern Appalachian Ohio, but after graduation, I discovered that Athens has much more to offer than academics. It's a picturesque town blanketed with brick roads, rolling hills, delicious farm-to-fork restaurants, an exceptionally connected food community, and a local brewery known simply as Jackie O's.
</p>
<p>
I take any opportunity to visit my Alma Mater, so when owner Art Oestrike of <a href="http://jackieos.com/" target="blank">Jackie O’s Pub & Brewery</a> agreed to meet with me to discuss the history of his businesses, I was elated. I bellied up to the bar at The Taproom and production brewery, set minutes away from the uptown location, and listened as Art explained how he too began his love affair with Athens during his collegiate years at Ohio University. He obtained his undergrad degree, then his masters, followed by a period of travel overseas teaching English as a foreign language. However, Art felt a magnetic draw back to the city he once called home, returned to begin a career educating fellow Bobcats, and soon found himself co-owner of the uptown eatery <a href="http://athensbagels.com/" target="blank">Bagel Street Deli</a>. Just the thought of chewy steamed bagels piled high with toppings and melty cheese distracted our conversation, so Art called over to his fiancé and asked if she wouldn’t mind heading uptown to pick us up a few sandwiches. Next thing I know, I am eating Bagel Street and listening to the subsequent chapters of his story. He continued and described how in 2005 the uptown bar and brewery O’Hooley’s went up for sale. He admitted he didn’t know much about brewing beer, but decided to give it a go. Sadly, a few weeks after the purchase, Art’s mom was diagnosed with cancer. He fittingly chose to name the bar after her, and Jackie O’s Pub & Brewery took its place amongst campus watering holes.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/g7tnem8.jpg" /><span><img src="http://i.imgur.com/g7tnem8.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/5ozX00u.jpg" /><span><img src="http://i.imgur.com/5ozX00u.jpg" /></span></a>
</center>
</div>
<p>
A few years later, the space adjacent to Jackie O’s original location became available and Art jumped at the opportunity to expand. The uptown site off W. Union now consists of a Public House and a BrewPub which share a kitchen, an outdoor patio space, and a lineup of 38 draft options. The growth of his businesses didn’t end here. In 2013, they began packaging kegs, cans, and bottles of their cult-followed brews at their new site off Campbell Street in order to distribute beyond the city they call home. Feeling a little thirsty after my impromptu breakfast, Art poured a few samples of some seasonal brews as we began a tour. At their off-campus location, the Jackie O’s brewmasters are brewing 3-4 days a week and mowing through at least five 2,000 pound pallets of their base malt grain in the process. Surrounded by towering stainless steel tanks, he gave me the overview of how the thousands of pounds of hearty grain are combined with water and yeast and are transformed into one of the numerous varieties of Jackie O’s beers. He also walked me through the expansion plans and how they will soon have capacity to produce 25-30,000 barrels of beer per year. Despite the growth, he explained how it is important to keep every step of the process in house including, but not limited to, the tap handles made from local wood.
</p>
<p>
For Art and his team, keeping things local and supporting the surrounding community goes well beyond beer. If you order a burger at Jackie O’s uptown restaurant, it’s not the typical pub fare full of ingredients that have traveled thousands of miles to get to your plate. All the bread products, including the bun, are made at the in house BakeShop, the dry aged beef is sourced from within 50 miles, the cheese is from local cheese producer <a href="http://www.laurelvalleycreamery.com/site/" target="blank">Laurel Valley Creamery</a>, and the veggies that top it, when in season, are from their very own farm. Jackie O’s takes the locavore movement seriously and in early 2010, purchased 20+ acres know as <a href="http://jackieos.com/farm/overview/?age-verified=d11d4c75be" target="blank">Barrel Ridge Farm</a>. This marks their third year participating in the Athens Farmer’s Market and the fourth growing season for the farm. Matt Starline of Starline Organics recently joined forces with Barrel Ridge and together their 17 acres of cultivated land are producing heirloom tomatoes, carrots, lettuce, radishes, garlic, onions, a variety of herbs, beets, zucchini, squash, sweet potatoes, raspberries, and more! In order to let the brewery reap some of the rewards of the farm, they have incorporated pine needles harvested from blue spruce trees into their New Growth beer and have plans for upcoming brews to utilize more herbs being produced. Their CSA or CLA (Community Locavore Club) as it is referred to, is also unique. It not only contains fresh produce from their farm, but also includes a loaf of bread and/or goodies from their BakeShop, a Jackie O’s reusable bag, as well as the opportunity to add on products that support other local food producers. The pick up spot just happens to be The Taproom, so ordering a beer while grabbing your local share is a no-brainer.
</p>
<p>
The next time you're in the mood for a little road trip, I urge you to take a short journey down to Athens. Soak in the scenery at Strouds Run State Park, view one of the current exhibits at the Kennedy Museum of Art, get lost in the maze of brick pathways on College Green, stroll down Court Street, buy local at the largest open air farmer's market in Ohio, and definitely visit Jackie O's Pub & Brewery.
</p>
<h4>
Brown Ale
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/xomCpu4.jpg" /><span><img src="http://i.imgur.com/xomCpu4.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/qUMftoL.jpg" /><span><img src="http://i.imgur.com/qUMftoL.jpg" /></span></a>
</center>
</div>
<p>
The Jackie O’s Chomolungma (pictured left) traveled <b>73 miles</b> to Columbus, while the brown ale (pictured right) traveled over <b>3,700 miles</b> to Columbus.
</p>
<h4>
Roasted Sweet Corn w/Cheddar Beer Sauce
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/oiavLvX.jpg" /><span><img src="http://i.imgur.com/oiavLvX.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/IRaTktG.jpg" /><span><img src="http://i.imgur.com/IRaTktG.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/SpM9RoH.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/a5t4prx.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com1tag:blogger.com,1999:blog-6858708101884468444.post-24299472873121887352014-07-31T19:53:00.000-04:002017-08-30T18:32:00.481-04:00One Recipe: Blueberry & Lemon Thyme Hand Pies<div class="gallerycontainer">
<p>
This post is another in the “One Recipe” series in which, in between destination visits, I am sharing recipes featuring previous Local Choice ingredients.
</p>
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/3qpds7w.jpg" /><span><img src="http://i.imgur.com/3qpds7w.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ek43kkV.jpg" /><span><img src="http://i.imgur.com/ek43kkV.jpg" /></span></a>
</center>
</div>
<p>
I love the combination of fresh summer fruit and fragrant herbs. This time of year, Ohio berries are at their peak and herbs are abundant at every farmer's market. I was lucky enough to head up to The Blueberry Patch and pick my own little blue super foods, and as a reward for all that hard manual labor I thought I would celebrate the season with this delicious dessert. These portable hand pies are a perfect end to your summer barbeque or picnic.
</p>
<p>
This recipe pairs naturally sweet <a href="http://alocalchoice.blogspot.com/2012/08/pick-your-own-memories.html" target="blank">Blueberry Patch</a> blueberries with floral <a href="http://alocalchoice.blogspot.com/2013/01/its-about-thyme.html" target="blank">Jorgensen Farms</a> lemon thyme all wrapped up in a buttery and flaky crust sealed with a wash made from a farm fresh egg from <a href="http://alocalchoice.blogspot.com/2013/03/birds-of-feather.html" target="blank">Birds Haven Farms</a>.
</p>
<h2>
Click on the recipe card to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/iZ5Ewgm.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/d2L2KtA.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-20120004474544139292014-07-13T18:57:00.000-04:002017-08-30T18:39:05.294-04:00Growing a Future<h4>
Lettuce Work
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/neHymws.jpg" /><span><img src="http://i.imgur.com/neHymws.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/pWBSeqU.jpg" /><span><img src="http://i.imgur.com/pWBSeqU.jpg" /></span></a>
</center>
</div>
<p>
I’m not sure if my parents were up on child labor laws in the 80s, but in addition to our myriad of daily chores my sister and I were subjected to dish duty following dinner each and every night. Much to my dismay, I was stuck washing because Angela, my older sister, preferred to dry. Inevitably my dad would yell over “A good drier complements a bad washer” to which we would roll our eyes and wish the stack of food-caked dishes would disappear as quickly as they arrived. As much as I detested the chores and, as I got older, the unavoidable summer employment, I can thank my parents for teaching me the importance of a job well done and for helping me develop a strong work ethic that has carried me into adulthood. For me, completing tasks and following instruction was second nature, but unfortunately for the many young adults living with autism this is not their reality. Children and adults living with this neurodevelopmental disorder need rigid structure, consistency, visual cues, and minimal distraction; things that are absent in most work environments. Luckily for those living in Central Ohio, such a workplace exists that not only employs and fosters young adults with autism, but is growing delicious food in the process.
</p>
<p>
<a href="http://www.lettucework.org/" target="blank">Lettuce Work</a> is a non-profit organization which pursues the goal of being a place of transition. In 2007, founders Doug and Julie Sharp began the process of turning their dream into a reality, and were inspired by their 13 year old son who is on the autism spectrum or the spectrum as they refer to it. For the past seven years they have been busy sifting through the endless stacks of paperwork, purchasing land in New Albany, and building a working commercial hydroponic greenhouse full of bays growing you guessed it, lettuce. Although they personally funded a majority of the project, Doug and Julie knew the importance of making community connections. They developed a partnership with <a href="http://www.oakstoneacademy.org/currentEvents.php" target="blank">Oakstone Academy</a>, a private school in Westerville which educates children on the spectrum. Autistic young adults along with teachers from Oakstone quickly became involved in the program offered at Lettuce Work but, as Doug explained, 50% of their employees are not on the spectrum. The reason behind this blending is purposeful; they want their employees with autism to observe normal social and communication behaviors in the workplace. These young adults not on the spectrum gain volunteer hour credits required in order to graduate high school, so everyone benefits.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/P6WsCu9.jpg" /><span><img src="http://i.imgur.com/P6WsCu9.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/mwWRidZ.jpg" /><span><img src="http://i.imgur.com/mwWRidZ.jpg" /></span></a>
</center>
</div>
<p>
For around 30 hours each week the intelligent and capable young adults ages 18 and older enter into the Lettuce Work building and change into their work attire. They leave their work clothes and shoes on-site to minimize potential exposure to any bacteria, and the risk of E. coli transmission is greatly reduced. Additionally, this gives the managers/coaches of Lettuce Work an opportunity to teach invaluable life skills such as doing laundry and completing chores assigned during each shift. After changing, they enter into the greenhouse alive with the constant cycle of high-quality, pesticide-free lettuce in varying stages of growth. The employees are responsible for harvesting, washing, drying, and packaging the lettuce into boxes before it can be delivered to their growing number of clients. With illustrational charts posted and coaches leading the way, Lettuce Work hopes each employee will build the skills necessary to enable them to eventually further their education by enrolling in college or start a career beyond the greenhouse walls.
</p>
<p>
Although it is a newly budding organization, with their first shipment of lettuce having been delivered in April of this year, Lettuce Work has already added a big name client to their repertoire. The <a href="http://www.colszoo.org/default.aspx" target="blank">Columbus Zoo and Aquarium</a> has enlisted them to grow a specific species of romaine for their insatiable manatees and giraffes. In fact, 2,000 heads of this hearty lettuce are harvested and delivered to our world famous zoo each week! But don’t worry, you need not have an animal-like appetite to purchase lettuce and support their cause. You can find the Lettuce Work Spring Blend at <a href="http://thehillsmarket.com/" target="blank">The Hills Market</a> and visit their website for more information on how you can donate and help grow the future work force of Central Ohio.
</p>
<h4>
Lettuce
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/0Vm3EjF.jpg" /><span><img src="http://i.imgur.com/0Vm3EjF.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/lh1bBqn.jpg" /><span><img src="http://i.imgur.com/lh1bBqn.jpg" /></span></a>
</center>
</div>
<p>
The Lettuce Work Spring Lettuce Blend (pictured left) traveled <b>22 miles</b> to Columbus, while the lettuce mix (pictured right) traveled <b>2,470 miles</b> to Columbus.
</p>
<h2>
References
</h2>
<a href="http://www.autismspeaks.org/" target="blank">Autism Speaks</a>
<br>
<a href="http://www.autismohio.org/" target="blank">The Autism Society of Ohio</a>
<br>
<a href="http://home.howstuffworks.com/lawn-garden/professional-landscaping/alternative-methods/hydroponics.htm" target="blank">How Hydroponics Works</a>
<h4>
Grilled Sweet Corn & Blackberry Salad
</h4>
<p>
*Top this seasonal salad with my <a href="http://alocalchoice.blogspot.com/2013/08/designing-perfect-farm.html" target="blank">Blackberry Balsamic Vinaigrette dressing</a>.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/S0s417z.jpg" /><span><img src="http://i.imgur.com/S0s417z.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/YSorZxA.jpg" /><span><img src="http://i.imgur.com/YSorZxA.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/QhRtHrD.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com1tag:blogger.com,1999:blog-6858708101884468444.post-52167403898841194022014-06-01T19:16:00.000-04:002017-08-30T18:45:31.174-04:00The Proof is in the Crumb<h4>
Matija Homemade Breads
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Icdx90Y.jpg" /><span><img src="http://i.imgur.com/Icdx90Y.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/5gNJ6UH.jpg" /><span><img src="http://i.imgur.com/5gNJ6UH.jpg" /></span></a>
</center>
</div>
<p>
While growing up in the Buckeye State, Matt Swint’s Friday night fare was a little unorthodox. Instead of picking up the phone and ordering a pizza to be delivered, his Slovenian born relatives looked forward to gathering in the kitchen and making homemade pies piled high with bubbling cheese and surrounded by a crust dreams are made of. His family’s table was a reflection of traditional dishes that gave a nod to the countries between which Slovenia is nestled, Italy and Austria. Made-by-hand pasta, sausage, and sauerkraut were dishes that made regular appearances, but it was the fresh from the oven, brown crusty bread that took center stage upon the table. Although Matt never thought of turning his rolodex of family inspired recipes into a career, sharing the food he loved with the people of Central Ohio seemed inevitable.
</p>
<p>
Prior to starting his business, Matt attended art school at The Ohio State University and worked in several restaurants, including Rotolo’s Italian Pizzeria. He shared that he gained an invaluable amount of knowledge about the inner-workings of the food industry and the craft of baking from the locally owned and operated pizzeria. After years of experience, a lot of research, and vacillating between a few options, he decided to jump into the food truck business and opened PerZoot. The food he served from the confines of his small kitchen was based on childhood staples and sandwiches like his Arista di Maiale (spiced pork loin with sautéed onions, arugula, and local chevre on focaccia) soon became crowd favorites. Matt realized that his customers liked his sandwiches, but he couldn’t help but notice that they raved about the grains between which these delectable ingredients were piled. He quickly realized a calling to focus on his bread, and so he parked his truck, moved his operation to <a href="http://www.thefoodfort.com/" target="blank">The Food Fort</a>, and started baking artisanal breads under his new name, <a href="https://www.facebook.com/pages/Matija-Breads/798266626863594?fref=ts" target="blank">Matija Homemade Breads</a>.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/RGi6Osh.jpg" /><span><img src="http://i.imgur.com/RGi6Osh.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/xDDptMI.jpg" /><span><img src="http://i.imgur.com/xDDptMI.jpg" /></span></a>
</center>
</div>
<p>
Matija Homemade Breads are made by hand and are influenced by traditional Italian specialty loafs and rolls. Airy ciabatta, Old World focaccia, and chewy stecca (Italian breadsticks) are amongst some of his most delicious and popular offerings. Just like the cuisine in Slovenia, Matt pays homage to Austrian influences on his food and showcases it within his classic Bavarian pretzel rolls. A style all his own, his signature knotted pretzel rolls contain both whole wheat and rye flours that create a visually pleasing series of tiny specs in the dough. I was lucky enough to visit with Matt on a day he was baking ciabatta and pretzel rolls to hear more about his story. As I patiently watched and waited for the bread to take shape, Matt explained how when you are a baker, time and temperature are everything. His goal with each and every item he bakes is to take as much time as is needed to get the most flavor out of his ingredients, in fact, Matt’s typical day begins at 4am! His goal is for his bread to be as fresh as possible for his customers, which currently includes an assortment of chefs and truck owners. As I watched him turn out knot after perfectly twisted knot of dough he confessed that he is choosy about the ingredients he selects for his products, including local and organic flours. I can attest that the wait is well worth the reward of fresh baked, still warm from the oven bread.
</p>
<p>
You can find Matija Homemade Breads at Swoop! Truck, Bebe at the Hey Hey, Bleu & Fig, Challah Food Truck, Ajumama, Strongwater Food and Spirits, Kenny's Meat Wagon and That Food Truck. Not only does Matt look forward to getting his delicious breads into local retail establishments, but his future plans include partnering with Dan Kraus chef/owner of That Food Truck on a new restaurant and bakery in Italian Village. Set to open the fall of 2014, Baba’s (Slovenian for grandma) Backyard promises to deliver a menu combining the strengths of its two owners. With the new brick and mortar establishment, Matt hopes to extend his current offerings to include special occasion breads and seasonal specialties available for pick up at the retail space of the restaurant. In the interim, Matt continues to make delicious breads and perfect recipes that get tested by his toughest critique and budding chef, his 11 year old daughter.
</p>
<h4>
Pretzel Rolls
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/mHAd1pt.jpg" /><span><img src="http://i.imgur.com/mHAd1pt.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/UWSDVkv.jpg" /><span><img src="http://i.imgur.com/UWSDVkv.jpg" /></span></a>
</center>
</div>
<p>
The Matija Homemade Bread pretzel rolls (pictured left) traveled <b>0 miles</b> to Columbus, while it is a mystery where the pretzel rolls (pictured right) found at Kroger were baked, not to mention there were a few unrecognizable ingredients.
</p>
<p>
Matt recommends storing your Matija Homemade Breads in a paper bag with the cut side down to keep as much air out as possible. If you happen to find any leftover, immediately place it in the freezer to extend its life.
</p>
<h2>
References
</h2>
<a href="http://gizmodo.com/why-you-might-want-to-rethink-going-gluten-free-1475646469" target="blank">Why You Might Want to Rethink Going Gluten Free</a>
<h4>
Pretzel Bread Pudding w/ Peanut Butter Sauce
</h4>
<p>
Four Matija Homemade Bread pretzel rolls were used in this recipe. Day-old bread works best when making bread puddings, as the slightly dried-out texture better absorbs the custard.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/4daYXsn.jpg" /><span><img src="http://i.imgur.com/4daYXsn.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/8LYKYRt.jpg" /><span><img src="http://i.imgur.com/8LYKYRt.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/xMnNoX4.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/gLrZoIW.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/03704163121144378939noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-8853498354542440752014-05-05T18:56:00.000-04:002017-08-30T18:49:03.689-04:00One Recipe: Bourbon Chocolate Whipped Cream<div class="gallerycontainer">
<p>
This post is another in the “One Recipe” series in which, in between destination visits, I am sharing recipes featuring previous Local Choice ingredients.
</p>
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/eKLJbFI.jpg" /><span><img src="http://i.imgur.com/eKLJbFI.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/w0qkQ6G.jpg" /><span><img src="http://i.imgur.com/w0qkQ6G.jpg" /></span></a>
</center>
</div>
<p>
Mother’s Day is right around the corner and if you haven’t had time to shop for the perfect gift don’t panic, I have you covered! For this recipe, I put together some of my favorite local ingredients to create a rich and uncomplicated dessert that is hard to resist. Did I mention it includes chocolate?
</p>
<p>
Making homemade whipped cream is effortless and definitely worth it. This recipe combines rich <a href="http://alocalchoice.blogspot.com/2014/02/from-bean-to-local-bar.html" target="blank">finaChocolate</a> with creamy <a href="http://alocalchoice.blogspot.com/2011/04/local-milk-does-body-better.html" target="blank">Snowville Creamery</a> whipping cream and a hint of <a href="http://alocalchoice.blogspot.com/2012/05/you-say-midwest-ohio-i-say-middle-west.html" target="blank">Middle West Spirits</a> OYO Bourbon. The end result is chocolaty, fluffy, and sweet; a perfect addition to any sundae, parfait, or pie. I prefer to keep it simple and pair the fresh whipped cream with seasonal strawberries.
</p>
<p>
It may seem like picking up a container of already processed whipped cream is less work, but believe me it takes just as much effort and doesn’t even compare to the homemade stuff. To quote Anthony Bourdain “Don’t even think about buying Cool Whip or Reddi Whip. I’ll know. And I’ll find you”.
</p>
<h2>
Click on the recipe card to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/UxCwRO1.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/17168850050950795931noreply@blogger.com0tag:blogger.com,1999:blog-6858708101884468444.post-68997486879089173402014-04-26T11:04:00.000-04:002017-08-30T19:01:59.317-04:00What Grows Around Comes Around<h4>
Folsom & Pine Farm
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/CVSfHpW.jpg" /><span><img src="http://i.imgur.com/CVSfHpW.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/Vx0d2cD.jpg" /><span><img src="http://i.imgur.com/Vx0d2cD.jpg" /></span></a>
</center>
</div>
<p>
The year was 1962. JFK was President, the average income was less than $6,000 a year, a loaf a bread set you back 20¢, the great Johnny Carson began his run as host of The Tonight Show, kids were twisting to Chubby Checker’s chart topping hit, and production of my mother-in-law’s first car, the Triumph Spitfire, started in England. Amongst it all, Gene and Norma Ehmann purchased a modest 60 acres of land in Central Ohio, and despite the known obstacles, became farmers. They began building a business that not only supported their children, but helped foster a community of people. Little did they know that over fifty years after starting their family farm, Ehmann and Sons, their grandson would follow in their footsteps on the same soil they still call home.
</p>
<p>
In the 1960s, American farms bore the burden of excessive operating costs, while the prices of crops continued to plummet. As many farmers were struggling to make ends meet, the Ehmann’s chose to foster a land rich with a variety of edibles in order to diversify. They sold the fruits of their labor straight to their consumers as well as to the popular super markets of the area - A&P and Super Duper. They listened to those that lived within their community, and were always adapting to the demands of their extended friends and family. When asked for starter plants, they built a small stand and start selling their popular tomato starts directly to their customers. The mid-70s introduced tax breaks for big agriculture which made it difficult for small family farms like Gene and Norma’s to compete, but they didn’t give up. Intuitively recognizing that customers were spending more of their hard earned money on landscaping their residences, they began building greenhouses to shelter a new business sector, selling a mix of edibles and bedding plants until eventually the big box stores nibbled away at their family business, and in 2013 there was no choice but to close their doors. Determined that the shutdown of his family’s business was not going to be permanent, one of the Ehmann’s grandsons reopened the doors less than a year ago today.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/NKrKPqu.jpg" /><span><img src="http://i.imgur.com/NKrKPqu.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/cSn5Eap.jpg" /><span><img src="http://i.imgur.com/cSn5Eap.jpg" /></span></a>
</center>
</div>
<p>
At <a href="http://folsom-pine-llc.myshopify.com/" target="blank">Folsom & Pine Farm</a> I was introduced to the next generation of owners Jeremy Priwer and Lori Fry. Jeremy explained how when he learned of the hardships of his grandparent’s farm, he sat down with his business partner Lori to figure out how to save their legacy. Both passionate about food, their plan was to take the over 90,000 sq ft of greenhouse space and focus on producing a vast variety of edibles, while still offering a selection of annual bedding plants. The advantage of utilizing the existing 27 structures meant Jeremy and Lori could offer produce all year long; a concept that has already appealed to various chefs around Central Ohio. In fact, their hope is to offer chefs quality ingredients on a consistent basis, and maybe even kick off some new trends with new varieties of edibles not currently grown in Central Ohio. During my visit, I toured the #7 greenhouse, where 95% of their plants start from seed, and it was bursting with life. This year Jeremy and Lori plan on offering over 47 varieties of tomatoes, 35 types of peppers, micro greens, numerous herbs, lots of fresh vegetables, and plenty of annuals.
</p>
<p>
Today, Folsom & Pine is a young business with a promising future. Although a portion of their property contains a brick and mortar space, they are not interested in being known as a typical garden center. It is important to Jeremy and Lori to keep their community engaged and educated about where their food comes from. With plans that include, but are not limited to; educational gardens, hosting events such as farm-to-table dinners, and offering cooking and canning classes, Folsom & Pine will stand out from the crowd with such enticing offerings. Besides visiting their location <a href="https://www.google.com/maps/place/5959+Lambert+Rd/@39.844304,-83.163753,17z/data=!3m1!4b1!4m2!3m1!1s0x88389c1e34566bd1:0x51d9f1b8f1209a1c" target="blank">just southwest of Columbus</a>, you can find their produce at the Clintonville and Worthington farmers markets, Celebrate Local at Easton, The Hills Market in Worthington as well as numerous restaurants around Columbus including The Sycamore, Harvest Pizzeria, Harvest Kitchen + Bar, Ella Restaurant + Bar, Spagio, and some of the Columbus Food League establishments. Folsom & Pine may have a new name and new offering of delicious and nutritious edibles, but the old principles of Gene and Norma are still visible; creating a sense of community and bringing people together through food. There is something about taking a trip into the past that makes you appreciate the present.
</p>
<h4>
Micro Greens
</h4>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/wMYC41t.jpg" /><span><img src="http://i.imgur.com/wMYC41t.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/ck60aIg.jpg" /><span><img src="http://i.imgur.com/ck60aIg.jpg" /></span></a>
</center>
</div>
<p>
The Folsom & Pine Micro Greens (pictured left) traveled <b>15 miles</b> to Columbus, while it is unknown where the micro greens pictured right were grown, they traveled <b>2,226 miles</b> to Columbus from a processing center in Monrovia, California.
</p>
<h2>
References
</h2>
<a href="http://www.fb.org/index.php?action=about.history" target="blank">Farm Bureau: Historical Highlights, 1919 – 1994</a>
<h4>
Micro Greens & Beans
</h4>
<p>
This recipe is a twist on traditional Italian greens and beans using Folsom & Pine Spicy Mix Micro Greens.
</p>
<div class="gallerycontainer">
<center>
<a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/3DBOUud.jpg" /><span><img src="http://i.imgur.com/3DBOUud.jpg" /></span></a><a class="thumbnail" target="blank"><img border="0" height="200" width="288" src="http://i.imgur.com/x9O0Klb.jpg" /><span><img src="http://i.imgur.com/x9O0Klb.jpg" /></span></a>
</center>
</div>
<h2>
Click on the recipe cards to print your copy:
</h2>
<p>
<center>
<img src="http://i.imgur.com/hqzgWrt.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
<center>
<img src="http://i.imgur.com/my5qlKL.jpg" onmouseover="this.style.cursor='pointer'" onClick="printme(event)">
</center>
</p>
A Local Choicehttp://www.blogger.com/profile/17168850050950795931noreply@blogger.com1