Market Dates

About our Market Partners

Thank you to Old Trail School for their generous sponsorhip of Countryside Farmers' Markets.

Market Report for 8/3 and 8/6

  
red haven peaches ~ fresh corn ~ blueberries ~ double chocolate croissants ~ eggs ~ heart-healthy vegan breads & snacks ~ hemp seed energy bars (WED) ~ Orange-A-Peel ~ speckled bays shelling beans (WED) ~ whole organic free range chickens (SAT) ~ homemade pasta ~ breakfast pies ~ handmade bookmarks and journals ~ hickory syrup ~ sunflowers ~ red potatoes ~ edamame ~ breakfast burritos ~ patty pan squash ~ knife sharpening ~ nitrate-free bacon ~ cornish game hens (SAT) ~ cuts of chicken ~ garden tomatoes ~ kale ~ lettuce ~ peppers ~ garlic ~ cucumbers ~ fresh roasted specialty grade coffee beans ~ piccalilli relish ~ bitter melon ~ fresh mushrooms and grow your own kits ~ veggie filets ~ organic chorizo sausage ~ and much, much more!

Photos courtesy of George Remington and Gary Whipple

Heating up the demo booth on Wednesday will be Highland Square's very own Ross Dilley, of Hollyhock Hill Catering.  Swing by to taste his creations and get some ideas on what to do with your own market haul!

Saturday's market brings us an equally exciting demo by the talented Chef Larkin Rogers of CVNP.  Larkin's cooking is not to be missed - be sure to pay her a visit in the center of the market.  And while you're there, be sure to show your appreciation for local musician Pat White, providing the music on Saturday!

Congratulations to market vendor Mackenzie Creamery, who tied themselves for 3rd place in the 2011 American Cheese Society Cheese Competition!  Their cheeses, Cognac Fig, and Apricot Ginger, tied in the "Fresh Goat Milk Cheeses - Flavor Added" category.

Once again in 2011 American Farmland Trust is holding their "America's Favorite Farmers' Market" contest.  We are so excited to be in Ohio's top 5, but would really love to take the first prize!!  We think our vendors are top notch, and deserve that recognition, don't you?  Please take a few short minutes to vote for us.  You can find our market by clicking on Ohio's Top five, or by entering our zip code: 44264 in the search section.  Thanks for your support!!  

A Word from Waste Not 

Schooled on Compostable Bags

This morning I had a nice conversation with Shelly Kadilak, Education Specialist for Summit Akron Solid Waste Management Authority, and partner with the markets Waste Not program. I called to get information for one of our market goers looking for a compostable bag for their city garbage can and ended up getting schooled on compostable bags. I found out that it is not necessary or even recommended to use a compostable trash can liner for garbage that is taken from the curb to a landfill, I was not aware of this and thought if I didn't know how many of our shoppers know this information. According to Shelly, using a compostable bag for landfill waste is a waste of resources and money. REASON:Compostable bags are specifically designed for at home or facility composting where the bag is given the right environment and conditions; air, light, & heat to properly breakdown the waste.  In an article titled Biodegradation Won't Solve the Landfill Crutch, The Enivronment & Plastics Industry Council reveals that "Excavations across North America have uncovered newspapers still readable after 40 years and ten year-old carrots are brown on the outside and bright orange on the inside." And according to Dr. William Rathie, archeologist for the University of Arizona "the dry and oxygen-poor conditions found in mondern landfills cause organic matter to mummify rather than decompose."

So what should we do? First & foremost limit the amount of waste that is being sent to a landfill. Compost and Recycle at home or within your community. Composting - When composting breakdown the organic matter into smaller pieces. I don't know about you but with all the farm fresh corn I've been eating there is an abundance of corn husks and cobs in my compost. I've found cutting the husks & cobs into thirds has helped in the decomposition. Second:For waste you do send to a landfill save your money and use traditional plastic bags  or even brown paper bags for your garbage. Stay tuned in the coming weeks ahead as I continue to learn and share my journey with you.

Waste Not's Trash-At-A-Glance - Tip of the Week:   

FOOD DEMO BOOTH:

• NEW INFORMATION: Paper souffle cups used for our Food Demo's are COMPOSTABLE
• Wooden tasting spoons & stir sticks COMPOSTABLE
• Plastic Tasting spoons & Stir Sticks WASTE
• White or Brown Paper Napkins COMPOSTABLE (If napkins are colored or have a print they have to be Recycled)

Mark your calendars for our annual Tomato Tasting & Salsa Smackdown on August 27!  We are gearing up for a full-blown celebration of one of summer's tastiest foods including a guided juice flight, loads of samples, a tasting guide, and of course the feisty salsa competition between the chefs from The Greenhouse Tavern.

OEFFA & Countryside Conservancy are partnering to offer a workshop for established fruit and vegetable growers: Raising the Salad Bar, scheduled for November.  Learn more here .  

For more information on Countryside Conservancy events, visit our website.   

Tomato Corn Pie

adapted from Smittenkitchen.com

One of my absolute favorite summer recipes!  If you have a mayo aversion, try substituting sour cream. 

** Denotes an ingredient available at the market

2 cups all-purpose flour

1 tablespoon baking powder

1 3/4 teaspoons salt, divided

6 tablespoons cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted

3/4 cup milk

1/3 cup mayonnaise

1 3/4 pounds tomatoes**

1 1/2 cups corn (from about 3 ears), coarsely chopped**

2 tablespoons finely chopped basil**

1 tablespoon finely chopped thyme**

1/4 teaspoon black pepper

7 ounces coarsely grated sharp cheddar (1 3/4 cups)**

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (6 tbsp) with a pastry blender until it resembles coarse meal.  Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece into a 12-inch round.  Transfer dough to a pie plate and set aside.  Preheat oven to 400 F with rack in middle.  Whisk together mayonnaise and lemon juice.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds.  Immediately transfer with a slotted spoon to an ice bath to cool.  Peel tomatoes, then slice crosswise 1/4 inch thick and gently remove seeds and extra juices.  As you work, set slices on a paper towel to absorb additional moisture.

Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, 1 tbsp basil, 1/2 tbsp thyme, 1/2 tsp salt, 1/8 tsp pepper, and 1 cup grated cheese.  Repeat layering with remaining tomatoes, corn, basil, thyme, salt, and pepper.  Drizzle lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round and fit over filling, folding overhang under edge of bottom crust and pincing edge to seal.  Cut 4 steam vents in top crust and brush with melted butter 2 tsp).  Bake until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack.  Serve warm or at room temperature.

Pie can be baked 1 day ahead and chilled.  Reheat in a 350 F oven until warm, about 30 minutes.