Market Dates

About our Market Partners

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

Market Report for 9/7 and 9/10 

Wednesday

Green Beans ~ Gala Apples ~ Pears ~ Green Filet Beans ~ Purple Filet Beans ~ Corn ~ Double Chocolate Croissants ~ Eggplants ~ Salves ~ Basil ~ Teas & Tinctures ~

       Kale Chips ~ Organic Sandwiches & Salads ~               Cinnamon Pecan Brittle ~

Homemade Brownies ~ Chevre ~ Jams ~ Peaches ~ Raspberries ~ Knife Sharpening ~ Carrots ~ Cherry Tomatoes ~ Chocolate Berry Bark ~ Artisan Breads ~ Melons ~ Peppers ~ Soup Bones ~  Tenderloin Steak ~ Spinach Pies~    

Saturday

heirloom tomatoes ~ potatoes ~ eggplant ~ peaches ~ jams ~ bison ~ Greek pastries ~ veggie filets ~ cherry tomatoes ~ lettuce ~ fresh shiitake & oyster mushrooms ~ long beans ~ white gourds ~ berries ~ knife sharpening ~ artisan breads ~ sunflower bouquets ~ leeks ~ shallots ~ elephant garlic ~ grassfed cheeses ~ homemade brownies ~ fresh-popped kettle corn ~ handmade jewelry ~ peppers ~ bok choy ~ fruit filled croissants ~ pierogies, hot and frozen ~ breakfast burritos ~ chevre ~ fresh, pasture-raised pork ~ nitrate-free bacon ~ farm-fresh eggs ~ hickory syrup ~ hot and iced coffee ~ fresh brewed teas ~ pesto hummus ~ turnips ~ beets ~ chicken patties ~ hand-cut pasta ~ and much, much more!

Photo courtesy of Dan Krieger

Market Happenings

Wednesday night Ross Dilley will be whipping up some tasty dishes using fresh seasonal items. 

Saturday we will be joined by Joanna Caley who will show us how to use the wonderful produce of the late summer harvest season.  Music on Saturday will be provided by Lisa & Heather Malyuk.

If you haven't already, be sure to check out these great videos by New Realm Media and Akron Citizen Journalist, featuring our Highland Square Market and Howe Meadow Market!

The Akron Marathon is coming up on September 24.  Please note that this event often involves road closures, so you may need to plan an alternate route to the market.  Check out the routes here (maps are on the right side of the page and take a while to load.) 

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

Flank Steak with Bloody Mary Tomato Salad

from Bon Appetit

** Denotes an ingredient available at the market

steak

2 1-1/2 pound flank steaks (so, 3 lbs total)**

kosher salt

2 tsp (packed) light brown sugar

1 tsp paprika

1/4 tsp cayenne pepper

1/4 tsp freshly ground black pepper

vegetable oil (for brushing)

salad

1 cup finely chopped red onion**

3 tbsp sherry vinegar, divided

2 lbs cherry or grape tomatoes, halved**

1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)**

1/2 cup chopped brined green olives plus 2 tbsp olive brine

2 tbsp prepared horseradish

1 tbsp Worchestershire sauce

1 tsp hot pepper sauce

1/2 tsp celery seed

1/4 cup extra-virgin olive oil

kosher salt and freshly ground black pepper

steak

Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover; refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil.  Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

salad

Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak.