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Every SATURDAY, May 14th through October 22nd, 8:30am to 12noon [101 E. East St., 43160]
Every WEDNESDAY, May 18th through October 26th, 4pm to 7pm [1650 Columbus Ave., 43160]

Offering Spring,Summer,and Fall Produce Seasonally every Saturday & Wednesday!

February 19, 2016





SATURDAY: City Parking Lot on the corner of East and South Main Streets.  WEDNESDAY: Parking lot of our TSC store on Columbus Ave. (Route 62) 

 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.