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Every SATURDAY, May 13th through October 21st, 8:30am to 12noon [101 E. East St., 43160]

Offering Spring, Summer, and Fall Produce every Saturday morning!!

March 15, 2023





SATURDAY: City Parking Lot on the corner of East and South Main Streets. 

if a WEDNESDAY market is held, a “satellite” market, dates will vary yearly, see our Facebook page for current year’s info; located in the Parking lot of our TSC store on Columbus Ave. (Route 62)                WED. 2023: May 17 thru September 20, 3-6pm 

GPS:  Saturday: 101 E East St., 43160  Wednesday: 1650 Columbus Ave, 43160

WHAT’S IN SEASON?  click on:  OHIO what’s IN SEASON




May 22, 2016

How to Prepare Beet Greens

Check the leaves carefully to be sure that there are no insects and wash in fresh cold water thoroughly. Lift the leaves from the bowl, pour off the water, and wash again. Do not pour the water off leaving the greens in the bowl – the sand will remain in the pan and is likely to mix with the greens again. Repeat as many times as needed to remove all grit from the stalks.

If you use the stalks, keep them separately. Cut the leaves and stalks into rough 1-, or 2-inch pieces.

    1. Add fresh, raw beet leaves to the mixed salad with other greens. Pat them dry after washing, or spin in the salad spinner, and cut away the stems.
    2. Juice beets along with fresh greens, or add beet leaves to green smoothies.
    3. Boil or steam beet greens for a simple low-calorie side dish:Bring water to a rapid boil in a large pot adding salt (use 1½ teaspoon salt to 1¾ quarts of water), and cook the stalks first for 3-4 minutes, or until tender. Then add the leaves and cook for another 2-3 minutes uncovered. Drain, season with salt and pepper and toss with a little butter or olive oil for a simple salad to serve immediately. Add something tart, such as vinegar or lemon, if desired.

      If you are serving the beets with the greens, arrange the beets in a ring and serve the greens in the center. Dress with melted butter or Horseradish sauce.

      To steam, put the beet tops in a steamer basket and steam for several minutes until tender.

      Try this healthy breakfast idea with blanched beet greens.

    4. Add beet tops along with roots to borscht recipes:Vegetarian borscht with mushrooms and apples
    5. Sautée beet greens like spinach with this basic recipe:Heat 2 tablespoons butter or vegetable oil in a large skillet.
      Add 4 cups chopped greens including stems; 1 tablespoon grated fresh horseradish, 1 finely chopped shallot or small onion, ½ tablespoon Dijon mustard and a pinch of salt.
      Cook, stirring, until the greens are wilted, about 5 minutes.

      Add ¼-cup water, cover and simmer until the greens are tender, 10 to 15 minutes. Uncover and cook until all liquid evaporated. Remove from heat and add ½ cup sour cream if desired.


May 22, 2016

Eat Your Beet Greens!

by Kemp Minifie
on 08/28/13 at 11:00 AM


“What happened to the beet greens?” I cried to the produce clerk. I adore beet greens, even more than the big red root, so I always look for beets with the bushiest tops. They’re standard at farmers’ markets right now, and they’re increasingly available with their greens in supermarkets…well, some supermarkets, that is.


Because I missed my farmers’ market last weekend, I stopped by a local store with a huge produce department. To my dismay, the greens had been hacked from the roots, and rather brutally, it appeared. There had to be a blood-red beet bath going on in the refuse bin near the clerk who was busy trimming other produce.

“People complain about ’em,” he explained. “They don’t want ’em, so we’re cutting ’em off.”

“You’ve got to be kidding!” I said, my voice rising in shock. “So what happens to those greens?” I inquired further, hoping I’d hear something positive.

“We throw ’em away,” he replied.


“Throw. Them. Away?” I exclaimed. “That’s the most nutritious part of the beet!” It wasn’t his fault, but it’s hard keep your cool when you see food wasted like that. It’s not just that beet greens are edible; they’re incredibly good for you. The leaves are richer in antioxidants and other phytonutrients than the roots, according to Jo Robinson, author of Eating on the Wild Side.

Supermarkets aren’t alone in tossing beet greens. Farmers, eager to please their customers, often lob off the tops at the customers request. By politely asking for the discards, I’ve scored gobs of freebie greens, but I’d be happier if the farmers didn’t plant the idea of yuck in the minds of the shoppers by offering to cut off the greens in the first place. If farmers preached the joys of cooked beet greens instead, we’d be off to a good start.

Finally, tossing edible greens is money down the drain. Wake up supermarket managers and farmers! Take a tip from the Littleton, New Hampshire Food Co-op, where I bought a bag of beauteous beet greens on vacation, no roots attached. I’m willing to bet that if beet greens were sold like kale, collards, and Swiss chard, they’d eventually win out over all of them. Why? Because beet greens cook up into the silkiest, most tender greens ever. And the stems are far more delicious than those of kale and collards. They are a meal unto themselves.

Here’s the easiest way to cook beet greens: Cut out the stems and thicker parts of the center ribs of 1 good-sized bunch of beet greens. Wash the ribs and leaves separately (they’re sandy). Chop the stems. Finely chop 1 large shallot or 1/2 medium red onion and cook in about 2 tablespoons olive oil over medium heat, covered, until softened. Add the chopped stems, 1/4 cup water and a generous pinch of salt or two and simmer covered, until the stems are just tender, about 5 minutes. Add the greens and cook, covered, until tender, about 3 minutes, adding additional water if necessary. Voilà! A beet green feast.


What do you do with your beet greens?

LocalHarvest Newsletter – Camp Joy Tomato Basil Pasta

August 3, 2011

LocalHarvest Newsletter – Camp Joy Tomato Basil Pasta.

Red Cabbage Salad

June 23, 2011

very attractive with the red cabbage and green parsley………

  • 6 cups shredded red cabbage
  • 1 cup snipped parsley
  • 1/4 cup crumbled blue cheese
  • 3/4 cup mayonnaise
  • OPTIONAL:  4 tablespoons of coarse-grain mustard 

Mix cabbage, mayonnaise, blue cheese, and mustard.  Toss with the parsley…… Chill and Serve!

Macaroni and Cauliflower Cheese Bake

June 23, 2011

Jamie Oliver’s Macaroni and Cauliflower Cheese Bake

Here we have yet another recipe from Jamie Oliver’s latest cook book Jamie’s Food Revolution. Oliver’s mac & cheese recipe calls for blending sour cream or creme fraîche with the cheese blend in a heat-proof bowl atop the boiling pot of macaroni and cauliflower — essentially creating a double boiler. The resultant sauce is smooth, tangy a cinch to blend and incredibly easy to clean up after.

A few minutes under the broiler brings forth a savory top crunch, quite pleasing in combination with the added snap of blanched cauliflower. A small amount of reserved pasta cooking water keeps things moist under the broiler’s high heat, and any leftovers are even more flavorful the next day.

Now i have had mac and cheese before and of course I’ve enjoyed cauliflower and cheese as well. But all three together? Who’d have ‘thunk’ of it?

Essentially this ia a recipe for macaroni and cheese that is far more healthy because of the hidden bits of cooked cauliflower – making this a perfect dish for kids who are prone to anti-vegetable tantrums. The smart child would spot a bit or broccoli a mile away, the cauliflower just blends in.

We big kids quite enjoyed this. In fact, we enjoyed it so much that Paul has eaten it 5 times in the past week (dinners, lunches, and snacks). This is unheard of from the boy who scrunches up his nose at the prospect of the same dish two days in a row.

Keep all the kids in your family happy and bake this up soon!


Macaroni and Cauliflower Cheese Bake

1/2 head of cauliflower
8 ounces cheddar cheese
4 ounces parmesan cheese
a small bunch of Italian parsley, chopped
sea salt
1 lb dried macaroni (elbows)
1 cup sour cream or creame fraiche

Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets. Halve the thick stalk lengthways, then slice thinly.

Grate the Cheddar and Parmesan into a large heatproof bowl.

Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni package instructions.

Place the bowl of cheese over the saucepan and add the crème fraiche. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper.

Carefully remove the bowl of cheese using a towel or oven gloves and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese and stir. It should have a lovely, silky consistency, but if it’s too thick for you. add a splash of your cooking water to thin it out a bit.

At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat.  Add 2/3 cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Place under the broiler until golden and bubbling.

Divide the pasta between plates or bowls, or place the baking dish in the middle of the table next to a nice green salad and let everyone help themselves.


Sauteed Snow Peas on the Food Network

June 23, 2011

Sauteed Snow Peas on the Food Network.


May 18, 2011

Maple Granola

  • 3 Cups Old-Fashioned Rolled Oats
  • ½ Cup Slivered Almonds
  • ½ Cup Cashews
  • ½ Cup Sesame Seeds
  • ½ Cup Sunflower Seeds
  • ½ tsp Salt
  • ¼ Cup Unsalted Butter
  • ½ Cup Pure Maple Syrup
  • ½ tsp Vanilla Extract
  • ¼ Cup firmly packed Brown Sugar
  • 1 Cup Raisins

Preheat oven to 325 degrees F. In a large bowl, combine the oats, almonds, cashews, sesame seeds, sunflower seeds, and salt. In a small saucepan, combine the butter, Pure Maple Syrup, vanilla, and sugar. Cook over medium heat for 5 minutes. Pour over the dry mixture and stir until well blended. Spread the mixture out on a baking sheet in an even layer. Bake, stirring occasionally, for about 20 minutes, or until golden. Remove from the oven and let cool. Stir in the raisins. Store in an airtight container at room temperature for up to 2 weeks.

Rhubarb! Rhubarb! Rhubarb!

May 5, 2011

A perennial plant that has celery like stalks that are greenish pink to dark red in color. Rhubarb is a vegetable but is generally prepared and served in the same manner as a fruit. It is most often cooked and sweetened with sugar. It is called the “pie plant” because one of its most popular uses is as pie filling. The rhubarb stalk can be eaten raw but its tart flavor deters people from eating it in that manner. The leaves of the rhubarb should not be consumed because they contain oxalic acid, which makes them toxic. There are two types of rhubarb available. Hothouse rhubarb has yellow leaves and pink to light red colored stalks that are milder in taste and not as stringy. Field-grown rhubarb has green leaves and deeper red stalks that have a more intense flavor.

Uses:Rhubarb can be eaten raw with a little sugar sprinkled over it but it is generally cooked with other ingredients to produce a fruit dish of some type. Rhubarb can be used nicely to enhance the flavor of other fruits, such as pairing it with strawberries in baked sauces or beverages. It makes a delicious pie filling and is also used to make sauce in the same manner as applesauce. Rhubarb can also be used to make jellies, jams, cakes, muffins, and other desserts. It can also be used in savory dishes and is good as a sauce to serve with meats and fish.
How to Buy:Rhubarb stalks vary from red to pink and they may also appear speckled or green. This color variation has little or no impact on the ripeness of the rhubarb. When selecting, choose stalks that are fresh looking, crisp and blemish free. Mature stalks will range from 1 to 2 inches in diameter but the smaller diameter stalks are younger and generally tenderer. If the stalks have the leaves still on them, look for smaller leaves, which is also an indication of a younger stalk. Avoid limp stalks and stalks with split ends, which are indications that the rhubarb is not fresh or that it has not been stored properly. Rhubarb is also available canned and frozen.
At Their Best:Field-grown rhubarb’s peak season is April and May and it is available through the early summer. Hot-house rhubarb is generally available January through June.
Storage:Before storing, remove any leaves from the rhubarb stalks and discard. Rhubarb stalks can be stored in the refrigerator for 5 to 7 days, unwashed and sealed in an air tight plastic bag or tightly wrapped in plastic. It is best to store fresh rhubarb in whole stalks because cut or diced pieces will dry out more quickly. Trim just before using. Rhubarb can be frozen for future use by cutting the stalks into 1-inch lengths and packaging in airtight bags or by stewing first and then freezing. Rhubarb does not need to be sweetened before it is frozen.
Field-Grown Rhubarb
Field-grown rhubarb is grown outdoors and has a more intense flavor and a coarser texture. It generally has darker red stalks with green leaves but there are varieties with green stalks tinted with pink. The green variety produces more rhubarb when harvested than the red variety.
Hothouse-grown Rhubarb
Hothouse-grownrhubarb is grown in a greenhouse and is more tender, with a milder flavor. It is also slightly sweeter thanfield-grownrhubarb.Hothouse-grownrhubarb has pink colored stalks with yellow leaves.

Rhubarb Tips

  • One pound of rhubarb will equal approximately 3 cups of chopped and 2 cups cooked. A 12 oz. package of frozen rhubarb equal approximately 1 1/2 cups.
  • Rhubarb can be substituted in most recipes that call for cranberries.
  • Combining rhubarb with sweet fruit, such as apples, oranges or strawberries, will help reduce the amount of sugar needed to sweeten the rhubarb.
  • Rhubarb can also be sweetened with honey, corn syrup or maple syrup.


How to Cook Asparagus……and a recipe link

May 5, 2011

How to Cook Fresh Asparagus!

How to cook asparagus is a question asked by many first timers trying fresh asparagus cooking or those who have ended up with overcooked asparagus. Well, if you are not sure about how to cook fresh asparagus, then read on. The first thing you need to do is soak the asparagus bunch in cold water and clean the stalks well. Asparagus grows in sandy soil, therefore get off all the dirt of the stalks. Then trim about 1/3rd of the asparagus, using a paring knife. This will help remove the hard, woody part of the stalks that is more fibrous. Then with the help of a vegetable peeler, peel the stalk to the size of the tip.

Fresh asparagus cooking can be done by placing or large skillet over high heat. Then add ½ cup water and add asparagus with a slice of lemon. Cover the skillet and cook for about 5 minutes till tender. Fresh asparagus recipes also includes grilling. You can preheat grill and oil the rack lightly. Then place the asparagus directly over the grill on medium heat and cook till brown. Turn the asparagus occasionally and continue to cook for about 6 minutes.

You can even try cooking asparagus recipes that involves roasting. You can preheat the oven to 500º F and spread asparagus on the baking sheet. Coat the asparagus stalks with 2 teaspoon of extra virgin olive oil and roast. Turn once when halfway through. Cook for 10 minutes till the asparagus is wilted and browned. There are many microwave cooking asparagus recipes like arranging asparagus in a round baking dish. The tips should be placed towards the center. Then add 2 tablespoons of water and cover the dish. Cook the asparagus on high power for 8 minutes, till crisp and tender.