Tuesday, July 22, 2014

Dublin Farmers' Market: July 23rd

“My garden is my most beautiful masterpiece” 

― Claude Monet

Why Support Farmers' Markets?

Find out why supporting your local farmers' market is good for our communities and ourselves! Check out the info-graphic provided by the Farmers Market Coalition below and see why farmers' markets matter!



Our vendors for Wednesday, July 23rd include:

CZNZ Eats
Blue Jacket Dairy
Dan the Baker
Hirsch Fruit Farm
Kingdom Fish
Krazy Kraut
Kombu-Tea
Oink Moo Cluck
Rhoads Farm
SaraBee Pure Honey
Soodles Bake Shop
Spiral Touch
The Bakery at ResTORAHtion Farm
The Brown and Blond Bakery
VanScoy Farms
Wayward Seed Farm

And, don't forget to get your dinner at market!

Our food cart: CZNZ Eats

Join us every Wednesday, May through September from 3:30-6:30PM!

Dublin Farmers' Market at Oakland Nursery
4261 West Dublin Granville Road
Dublin, Ohio 43017

For more information, or questions related to any of our services, please contact us via email at info@dublinfarmersmarket.com. See you at the market!

Tuesday, July 15, 2014

Dublin Farmers' Market: July 16th

“Flowers always make people better, happier, and more helpful; they are sunshine, food and medicine to the mind.”

― Luther Burbank


Fruit + Sugar = SORBET!

Fruit sorbet is a summer classic treat. With plenty of fresh fruit options throughout the summer, there's a fruit sorbet for everyone! Here's a recipe on, "How To Make Sorbet With Any Fruit", from one of our favorite blogs, The Kitchn.

To make sorbet, you'll need about 2 pounds of fruit, a cup of sugar, water, and lemon juice. At least 24 hours before making the sorbet, place the ice cream base in the freezer to freeze.


How To Make Sorbet With Any Fruit
Makes 1 quart

Ingredients
2 pounds fresh fruit (4 to 5 cups after prepping and slicing)
1 cup sugar
1 cup water
1 to 4 tablespoons lemon juice

Instructions:

Freeze the ice cream base: At least 24 hours before making the sorbet, place the ice cream base in the freezer to freeze.

Prepare the fruit: Wash and dry the fruit. Cut away or remove any rinds, peels, pits, seeds, stems, or other non-edible parts of the fruit. Slice the fruit into bite-sized pieces. You should have around 5 cups of chopped fruit, though a little more or less is fine.

Prepare the simple syrup: Combine the sugar and water in a small sauce pan and bring to a simmer over medium-high heat, stirring gently once or twice. Simmer until the sugar is completely dissolved in the water, about 5 minutes. Remove from heat and allow to cool.

Combine the fruit and 1/2 cup of simple syrup: Combine the fruit and 1/2 cup of the cooled simple syrup in the a blender, the bowl of a food processor, or in a mixing bowl (if using an immersion blender). Reserve the remaining syrup.

Blend until the fruit is completely liquified: Blend the fruit and the syrup until the fruit is completely liquified and no more chunks of fruit remain.

Strain the juice: If your fruit contains small seeds (like strawberries or raspberries) or is very fibrous (like mangos or pineapples), strain it through a fine-meshed strainer to remove the solids. Gently stir with a spoon as you strain, but don't force the solids through the strainer.

Test the sugar levels with the egg-float test: Wash and dry a large egg. Gently lower the egg, still in its shell, into the sorbet base. You're looking for just a small nickel-sized (roughly 1-inch) round of shell to show above the liquid — this indicates that you have the perfect balance of juice and sugar. If you see less shell (dime-sized), stir in a little more sugar syrup; check with an egg and continue adjusting as needed. If you see more shell (quarter-sized), stir in a little water or fruit juice; check with an egg and continue adjusting as needed. (Store leftover simple sugar in the fridge.)

Stir in the lemon juice: Stir in 1 tablespoon of lemon juice. Taste the sorbet base and add more lemon juice if it tastes to sweet and bland.

Chill the base: Cover the sorbet base and refrigerate until very cold, at least 1 hour or overnight.

Churn the sorbet: Pour the chilled base into the ice cream machine and churn. Continue churning until the sorbet is the consistency of a thick smoothie. This typically takes between 10 and 15 minutes in most machines.

Freeze the sorbet: Transfer the sorbet to pint containers or other freezable container and cover. Freeze for at least 4 hours, until the sorbet has hardened. Homemade sorbet will generally keep for about a month in the freezer before starting to become overly icy.

Serve the sorbet: Let the sorbet soften for a few minutes on the counter, then scoop into serving bowls.

Our vendors for Wednesday, July 16th include:

CZNZ Eats
Dan the Baker
Hirsch Fruit Farm
Krazy Kraut
Kombu-Tea
Oink Moo Cluck
Rhoads Farm
Soodles Bake Shop
Spiral Touch
The Bakery at ResTORAHtion Farm
The Brown and Blond Bakery
The Market Sharpener
VanScoy Farms
Wayward Seed Farm

And, don't forget to get your dinner at market!

Our food cart: CZNZ Eats

Join us every Wednesday, May through September from 3:30-6:30PM!

Dublin Farmers' Market at Oakland Nursery
4261 West Dublin Granville Road
Dublin, Ohio 43017

For more information, or questions related to any of our services, please contact us via email at info@dublinfarmersmarket.com. See you at the market!

Tuesday, July 8, 2014

Dublin Farmers' Market: July 9th

“Ol' man Simon, planted a diamond. Grew hisself a garden the likes of none. Sprouts all growin' comin' up glowin' Fruit of jewels all shinin' in the sun. Colors of the rainbow. See the sun and the rain grow sapphires and rubies on ivory vines, Grapes of jade, just ripenin' in the shade, just ready for the squeezin' into green jade wine. Pure gold corn there, Blowin' in the warm air. Ol' crow nibblin' on the amnythyst seeds. In between the diamonds, Ol' man Simon crawls about pullin' out platinum weeds. Pink pearl berries, all you can carry, put 'em in a bushel and haul 'em into town. Up in the tree there's opal nuts and gold pears- Hurry quick, grab a stick and shake some down. Take a silver tater, emerald tomater, fresh plump coral melons. Hangin' in reach. Ol' man Simon, diggin' in his diamonds, stops and rests and dreams about one... real... peach.” 

― Shel Silverstein, Where the Sidewalk Ends


Interested in Asian Fermented Veggies?


Andy Reed, owner and creator of Krazy Kraut has a few spots left for his urban homesteading class at the City Folk's Farm Shop! His class will be held on Thursday, July 10th at 6:30pm. Visit Andy at his Krazy Kraut booth this week at the Dublin Farmers' Market for more information about his classes, products, and processes!

Our vendors for Wednesday, July 9th include:

CZNZ Eats
Dan the Baker
Hirsch Fruit Farm
Kingdom Fish
Krazy Kraut
Kombu-Tea
Oink Moo Cluck
Rhoads Farm
SaraBee Pure Honey
Soodles Bake Shop
Spiral Touch
The Bakery at ResTORAHtion Farm
The Brown and Blond Bakery
The Market Sharpener
VanScoy Farms
Wayward Seed Farm 

And, don't forget to get your dinner at market!

Our food cart: CZNZ Eats

Join us every Wednesday, May through September from 3:30-6:30PM!

Dublin Farmers' Market at Oakland Nursery
4261 West Dublin Granville Road
Dublin, Ohio 43017

For more information, or questions related to any of our services, please contact us via email at info@dublinfarmersmarket.com. See you at the market!

Tuesday, July 1, 2014

Dublin Farmers' Market: July 2nd

“The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long as the sun still shines and people still can plan and plant, think and do, we can, if we bother to try, find ways to provide for ourselves without diminishing the world. ”

― Michael Pollan, The Omnivore's Dilemma: A Natural History of Four Meals

Happy Independence Day!


Join Us This Week, July 2nd!

The Dublin Farmers' Market is open at its' normal hours this week despite the holiday! Come grab your holiday favorites, from 3:30-6:30pm at the Dublin Farmers' Market! Rain or shine!

Our vendors for Wednesday, July 2nd include:

CZNZ Eats
Dan the Baker
Hirsch Fruit Farm
Kingdom Fish
Kombu-Tea
Krazy Kraut
Oink Moo Cluck
Rhoads Farm
SaraBee Pure Honey
Soodles Bake Shop
Spiral Touch
The Bakery at ResTORAHtion Farm
The Brown and Blond Bakery
The Market Sharpener
VanScoy Farms
Wayward Seed Farm

And, don't forget to get your dinner at market!

Food Cart: CZNZ Eats

Join us every Wednesday, May through September from 3:30-6:30PM!

Dublin Farmers' Market at Oakland Nursery
4261 West Dublin Granville Road
Dublin, Ohio 43017

For more information, or questions related to any of our services, please contact us via email at info@dublinfarmersmarket.com. See you at the market!

Monday, June 23, 2014

Dublin Farmers' Market: June 25th

“The first supermarket supposedly appeared on the American landscape in 1946. That is not very long ago. Until then, where was all the food? Dear folks, the food was in homes, gardens, local fields, and forests. It was near kitchens, near tables, near bedsides. It was in the pantry, the cellar, the backyard.” 

― Joel Salatin, Folks, This Ain't Normal: A Farmer's Advice for Happier Hens, Healthier People, and a Better World


BASIL ORZO SALAD WITH CORN, CHICKPEAS, FETA AND SUMMER VEGETABLES

RECIPE BY MOLLY HAYS

This is one of those clever, hard-working recipes: You chop while the water boils, cook the vegetables with the pasta and have dinner made in 20 minutes. It also makes ideal picnic fare, as it holds beautifully, is mayonnaise-free and tastes best at room temperature.

Adapt the vegetables to whatever is good and fresh; only the corn is essential. Lemon basil is fantastic here, if you’ve got it; sweet basil is equally, differently wonderful.

2 teaspoons salt
¾ teaspoons freshly ground pepper
¼ cup white wine vinegar
3 tablespoons fresh lime juice (from 1–2 limes)
¼ cup + 2 tablespoons extra-virgin olive oil
5 ears fresh corn
3 small zucchini, cut into ¼-inch coins (optional)
2 cups greens beans, topped, tailed, and cut into ½-inch bits (optional)
1 sweet red pepper, cored, seeded, and cut into ¼-inch dice
8 ounces orzo pasta
1 bunch (six) scallions, white and pale green ends sliced
1 (15-ounce) tin chickpeas (garbanzo beans)
1½ packed cups sweet or lemon basil, washed and well dried
1 heaping cup feta, crumbled

Set a large stockpot of well-salted water to boil.

In a lidded jar, combine vinegar, lime juice, salt and pepper. Swirl to dissolve salt. Add olive oil, replace lid and shake vigorously to combine. Set aside.

Stand shucked ears of corn upright in a wide, shallow bowl, and cut off kernels with a sharp knife, just to the cob. Set aside. Slice zucchini and green beans if using, and set aside together, separately from the corn. (These vegetables will be added to the pasta water in two stages: first the zucchini and green beans, then the corn.)

In a large serving bowl, combine diced red pepper, sliced scallions, slivered basil and ⅔ of feta, and set aside.

When pasta water comes to the boil, add orzo and set timer to 5 minutes fewer than final cooking time (mine took 10; I set the timer to 5). When orzo is 5 minutes from done, add the zucchini and green beans, if using. Stir, and return to the boil for 4 minutes. One minute from orzo’s final cooking time (test one; orzo should be al dente), add corn, return just to the boil, then drain orzo and vegetables into a colander.

Return hot pasta and cooked vegetables to the stockpot, and toss with all the dressing, plus the chickpeas, while still warm. Let sit 10 minutes, to cool slightly. While cooling, sliver basil: Stack a dozen leaves, then roll them and slice them crosswise with a sharp chef’s knife, repeating until done. When pasta is no longer steaming, toss gently with the red pepper, scallions, basil and ⅔ feta. Top with remaining feta, and eat immediately, or leave out up to 4 hours. Salad is best served at room temperature. Leftovers are marvelous the next day.

Our vendors for Wednesday, June 25th include:

CZNZ Eats
Dan the Baker
Hirsch Fruit Farm
Kingdom Fish
Kombu-Tea
Krazy Kraut
Oink Moo Cluck
Rhoads Farm
SaraBee Pure Honey
Soodles Bake Shop
Spiral Touch
The Bakery at ResTORAHtion Farm
The Brown and Blond Bakery
The Market Sharpener
VanScoy Farms
Wayward Seed Farm

And, don't forget to get your dinner at market!

Food Cart: CZNZ Eats

Join us every Wednesday, May through September from 3:30-6:30PM!

Dublin Farmers' Market at Oakland Nursery
4261 West Dublin Granville Road
Dublin, Ohio 43017

For more information, or questions related to any of our services, please contact us via email at info@dublinfarmersmarket.com. See you at the market!

Monday, June 16, 2014

Dublin Farmers' Market: June 18th

“The soil is the great connector of lives, the source and destination of all. It is the healer and restorer and resurrector, by which disease passes into health, age into youth, death into life. Without proper care for it we can have no community, because without proper care for it we can have no life.”

― Wendell Berry, The Unsettling of America: Culture and Agriculture


Have You Heard About the Honeybees?

The effect that honeybees have on our environment is astounding. Honeybees have been an environmental highlight in the recent years for the devastation of our honeybee colonies. From pesticide use to devastating winters, the number of honeybee colonies have greatly reduced. Honeybees not only provide us with honey and beeswax, but act as key contributors to pollinating our plants.


There are steps we can take to help save our pollinators!

Interested in learning more about honeybees? Read the article from National Geographic, "The Plight of the Honeybee".

Our vendors for Wednesday, June 18th include:

CZNZ Eats
Dan the Baker
Hirsch Fruit Farm
Kingdom Fish 
Kombu-Tea
Krazy Kraut
Moffitt Maple Farm
Oink Moo Cluck
Rhoads Farm
SaraBee Pure Honey
Soodles Bake Shop
Spiral Touch
The Bakery at ResTORAHtion Farm
The Brown and Blond Bakery
The Market Sharpener
VanScoy Farms
Wayward Seed Farm

And, don't forget to get your dinner at market!

Food Cart:  CZNZ Eats

Community Table:  Orangetheory Fitness

Join us every Wednesday, May through September from 3:30-6:30PM! 

Dublin Farmers' Market at Oakland Nursery
4261 West Dublin Granville Road
Dublin, Ohio 43017

For more information, or questions related to any of our services, please contact us via email at info@dublinfarmersmarket.com. See you at the market!

Monday, June 9, 2014

Dublin Farmers' Market: June 11th



“We gardeners are healthy, joyous, natural creatures. We are practical, patient, optimistic. We declare our optimism every year, every season, with every act of planting.”

― Carol Deppe, The Resilient Gardener: Food Production and Self-Reliance in Uncertain Times




Our vendors for Wednesday, June 11th include:

Dan the Baker 
Hirsch Fruit Farm
Kingdom Fish
Krazy Kraut
Oink Moo Cluck
Rhoads Farm 
Roaming GoatSaraBee Pure Honey
Soodles Bake Shop
Spiral Touch
The Bakery at ResTORAHtion Farm
The Brown and Blond Bakery Alternate
The Market Sharpener
VanScoy Farms
Wayward Seed Farm

Join us every Wednesday, May through September from 3:30-6:30PM!

Dublin Farmers' Market at Oakland Nursery
4261 West Dublin Granville Road
Dublin, Ohio 43017

For more information, or questions related to any of our services, please contact us via email at info@dublinfarmersmarket.com. See you at the market!