Farmers Market

Ohio Spring Food

Due to moving into a new place, I haven’t posted in awhile. But have no fear! I have a newly organized kitchen and am ready to start posting again.

And since it’s been awhile since I’ve had time to post, let’s just take a moment to admire some beautiful Ohio food:

(All food from Bird Haven Farm).






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Ohio Asparagus!

Today was the first outdoor Worthington Farmers’ Market of the year. And what better way to celebrate spring than by buying fresh asparagus?

I look forward to asparagus every year, and I can’t wait to start cooking with these beautiful bundles. Expect many asparagus recipes soon!


Asparagus from: Dangling Carrot Farm and Northridge Organic.

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Today’s Farmers’ Market Find: Ohio Spring Greens

Spring is truly, finally here. And one of my favorite parts of spring is the abundance of greens that start appearing at the markets. Think of this post as my ode to local greens.

Here’s a photo of the wonderful greens that I found at the Worthington Farmers’ Market today.



What’s in the photo? Moving clockwise, starting with the top left: Italian Kale, Spinach, Bib lettuce, Chinese cabbage, Arugula, and Lettuce Mix.

Bib lettuce and Chinese cabbage are from VanScoy Farms. Everything else is from Northridge Organic.

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Kale Chips

I’m obsessed with kale chips. It is, by far, my favorite way to eat kale. When I pull the pan out of the oven, the chips are gone in no time. I can’t get enough of them. Pictured below is some gorgeous kale that I got from Northridge Organic Farm at the Worthington Farmers’ Market.



The Method:

Start with either curly leaf kale or Italian kale (also known as Lacinato or dinosaur kale. And who doesn’t like the name dinosaur kale?). Remove the tough center stem and tear the leaves into large pieces.

Important: Make sure the kale is completely dry! Wet leaves will not crisp in the oven.

Drizzle the kale with olive oil and use your fingers to rub the oil over each leaf. This allows the kale to crisp evenly. (A step I only learned about recently, and though it’s tempting to skip it, it really does make a difference.)

Sprinkle with kosher or sea salt. I also like to add a few grinds of pepper, though I don’t often see that in other recipes.

Stick the kale in a 350 degree oven and bake for 8-10 minutes. Be sure to check it after 8 minutes. Kale goes from crisp to burnt very quickly, and I find that each bunch of kale I purchase cooks at a different time. The dinosaur kale, in particular, seems to crisp faster than the curly leaf kale.

When it comes out of the oven, try not to eat the entire pan of kale in a few seconds. I usually fail at this.

Finished product:


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First Lettuce Mix of the Ohio Spring Season



Spring is days away, which means fresh lettuce is starting to appear at the central Ohio farmers’ markets again. And there is really nothing like fresh picked lettuce. Northridge Organic Farm (currently partnering with Swainway Urban Farm at the Worthington Market) had their first lettuce mix of the season at the market today. It’s so delicious and wonderful that I had to feature it here.


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Pea Shoots


I’m always on the lookout for new things to try at the farmers’ market. Currently Ohio is between seasons, and there are few, if any, vegetables available at my local markets, so I was really excited to see something green on a farmer’s table. Turns out they were pea shoots. I had never tried them before, but the lady behind me in line said how much she loved them and that even her daughter (who looked to be around 7) liked snacking on them at school. I, of course, had to try them.

So what are pea shoots? They are the soft leaves and tendrils of a pea plant. They taste just like peas, which seems weird at first since they look nothing like a pea. Plus the are nutritious and full of antioxidants. They are wonderful raw, but, as shown in the photo above, I decided to try them in a grilled cheese sandwich. I called it an old fashioned grill cheese sandwich. My mom informed me that an old fashioned grill cheese wouldn’t have goat cheese and pea shoots in it. I suppose she is right, but it was excellent on my homemade rye bread.

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