Freshwater Farms of Ohio {Profile}

Freshwater Farms of Ohio was one of the stops in our Urbana, Ohio field trip. Click the link to read about the rest of our trip. Since our first trip to Freshwater Farms of Ohio for the 2009 Shrimp Fest, I can't help but return every so often.

Where else can you pet a sturgeon? And pick up toads? And view native fish and stream species? And purchase fine smoked trout for use in your mousseline?

Freshwater Farms of Ohio is an educational destination and purveyor of farm raised trout to local home cooks and restaurant chefs.

I believe that the energy used to farm fish indoors is not sustainable in the long view. However, Freshwater is very clean, the animals are treated humanely, and waste is processed cleanly. In my opinion, low fat, high protein trout raised in such a manner is the next best thing to catching your own.

The large fish barn, a short walk from the parking lot near the store, is open to the public Monday - Saturday. Groups can self-tour, reading about species on well designed signs on each tank. Children are welcome to pick up toads, pet the sturgeon, and feed trout in outdoor tanks.

Frozen, fresh, and smoked fish is available for purchase at the farm store visible from Rt. 29, a few miles north of Urbana. Our family loved the trout smoked on site, a completely natural fish+woodsmoke only product. The shop includes a small selection of local food items including crunchy, delicious Mumford's Potato Chips. Pond and aquaculture equipment and stocking fish are also for sale.

If you go:

• Bring the kids! Freshwater Farm folks are friendly and open to questions.
• Carry a few quarters to the barn to purchase trout pellets if you wish to feed.
• Keep a cooler in the car for transport back home. Even the smoked fish is recommended to stay refrigerated.
• There is a public restroom with a sink for hand washing in the store building.
• Schedule a tour with snacks for your group for $3/person.
• Self guided tours are free.
• Consider visiting on Shrimp Fest Weekend. Entertainment, food vendors, tastes of Ohio farm raised shrimp, and guided tours are available the third weekend of every September. We'll be there!

Freshwater Farms of Ohio 2624 North US Hwy. 68, Urbana, OH 43078 1-800-634-7434 Open Monday - Saturday, 10am - 6pm

Read about additional Urbana, Ohio destinations: Johnny Appleseed Museum Cedar Bog Nature Preserve

Slow Food $5 Challenge, Julia Child Style

When Slow Food USA issued their $5 Meal Challenge, I pledged to participate right away. I love a real food cooking challenge! I hesitated which way to go with the meal. I could test myself to be as local as possible, or as cheap as I could get. As I often do in times of culinary indecision, I considered WWJD? What Would Julia Do?

Mrs. Child, with her easy-going and fun-loving manner in the kitchen often guides me. Her cookbooks are the backbone for our holiday roast bird among many other staple cooking methods. While a few of her recipes seem dated now, most are so classic that they stand the test of time.

The spirit of Julia told me to cook a hearty meal for friends. It should include at least a few courses to mimic a value meal. I was inspired to finally try her pastry dough and apple tart whose picture I so often admired.

Alex and I drew up a menu from Julia Child's The Way To Cook for our regular Friday night dinner date with another family. The backyard abundance of pepperoncini peppers became modified Feta Peppers as an appetizer. We knew meat would be a cost prohibiter so we chose Braised Lamb with Beans to stretch the protein. Alex, the bread baker of the family, had never used her French bread recipe so we chose Hard Rolls to accompany the stew. The meal concluded with Julia's Free Form Apple Tart.

Considerations

• We amended the challenge right off the bat by changing the date of our dinner to avoid an existing conflict. Slow Food is hoping most participants cook their value meals on September 17.
• We counted the three children in our calculations as equal eaters because as Horton the Elephant reminds us, "a person's a person, no matter how small."
• But the kids didn't actually eat full servings so there was a large adult-sized serving of lamb and beans, two rolls and a few peppers leftover.
• We used lamb stock that we made from an about-to-be-trashed carcass we reclaimed from Alex's parents. Equivalent homemade stock in the store is outrageously priced and wouldn't fit in our budget, though bouillon cubes would fit in the price per meal. I believe that Julia Child would agree with Michael Ruhlman that water is better than cheap bouillon. In the end we decided to charge ourselves nothing for the lamb stock, which is exactly what it cost us.
• A post is coming soon about adult beverages from one of our fellow diners, Mark. The kids drank Snowville creamery milk which slides in under the $5 mark at $0.36 per 6 ounce serving.
• I indicated where we used organic and/or local items.
• I counted our backyard produce and egg as organic (though it isn't certified) and priced it at farmer's market value for organic goods. If I had counted home-raised ingredients as free, another 39 cents drops off each person's meal.
• Alex rendered lard from the lamb scraps. Instead of using the vegetable shortening called for in Julia's tart dough, I substituted the free lamb lard. You can't taste it in the tart but the texture of the pastry is lighter than any I've ever made. We have an additional 1.5 cups of lard left for future meals.
• Calculations do not include alcohol consumed while cooking, a tradition Julia Child championed. ;)

Reflections

I usually give little attention to food cost because cooking and eating are my hobbies and life's work. I see no reason to skimp. As it turned out, with just a little planning, our meal cost only $4.44 per serving.

This challenge forced me to take every penny into account. At first I was disheartened as I started to price out meat. We wanted to buy from local purveyor Bluescreek Farm Meats (and now figure we could have) but the price per pound for what we wanted was too much. I realized that if all other ingredients were simple and portions were controlled adequately, we could easily have a filling meal.

I do wish I had sprung for a bit of salad on which to serve the peppers. They were lovely as hand passed appetizers, but I left the meal wishing for some more freshness. In hindsight (we never know exactly how much of something we're going to use, even when following recipes), our budget would have allowed for a simple green salad.

Other than cost analysis, it would be interesting to run a calorie and nutrient comparison with a typical fast food value meal. I attempted this with a nutrition calculator but it was having a bad day and not wanting to cooperate. I know our meal was high in fat and calories. I'm also certain the beans contributed a lot of fiber and vegetables in the dishes added vitamins. Because no preserved food was used in our recipes, the sodium content is undoubtedly lower than a drive thru meal.

The night following the Julia Child dinner, we cooked for 10. Our menu was roast Bell & Evans chicken (20.56), roast organic potatoes (5?), organic onion (1), backyard steamed green beans (free or 5), and baked apples (5). Add another 5 bucks for incidentals like herbs, oil, and spices, and without even trying, we created another meal under $5/serving.

Upon reflection, I realize that many of the meals my family eats are Real Food Value Meals. The cost of some meats and some processed foods we use like alcohol and cheese do raise the price significantly. We are lucky to be able to indulge in these frequently. Some of our consumption practices like bulk buying, access to a vehicle to shop at three different stores, and investing in a garden and deep freezer might not be available to some low income families who rely on fast food value meals regularly. On the other hand, the power of restaurants to negotiate prices and buy in bulk must equal what we can do at home. The promise of low cost real food is definitely there.

I challenge all my readers to participate in the Slow Food USA $5 Meal Challenge. Take the pledge and cook on September 17 or leave a comment about your favorite low cost real food meal.

Cost Calculation (based on 7 servings)

Lamb and Beans 3.5# halal lamb shoulder (from Mediterranean Imports) - 17.96 1.5# organic onion - 2.19 1 cup box red wine - 1.28 1/4 cup olive oil - 0.40 1 tablespoon salt - 0.03 1 teaspoon organic fresh ground pepper - 0.03 1/2 teaspoon fresh organic backyard rosemary - 0.10 (farmer's market price) 1 1/2 cup chopped organic backyard tomato - 1.20 (farmer's market price) 2 1/2 cups homemade lamb stock - 0.0 4 cups cooked organic great northern beans (from 2 cups dry) - 1.26 3.48/serving

Stuffed Peppers 1/4 cup Bulgarian feta (from Mediterranean Imports) - 1.47 1/3 cup sour cream (subbed greek yogurt) - 0.83 1 backyard egg yolk - 0.33 (farmers market price) 1 teaspoon salt - 0.01 1/2 teaspoon organic fresh ground pepper - 0.01 1 teaspoon Worcestershire - 0.20 4 drops Sriracha hot pepper sauce - 0.10 1 pint organic backyard pepperoncini peppers - 1.00 (farmers market price) .56/serving

Free-form Apple Tart 3 low-chemical Ohio Paula Red apples - 1.00 1/4 cup organic cane sugar - 0.10 1 1/2 cup organic all purpose flour - 0.43 (from King Arthur Co-op) 1/2 cup cake flour - 0.38 1/4 teaspoon salt - 0.01 6 ounces Ohio Amish butter - 1.16 1/4 cup lamb lard - 0.0 .26/serving (made 12 servings)

Hard French Rolls 2 1/2 teaspoon yeast - 0.05 1/4 teaspoon organic cane sugar - 0.01 1# bread flour - 0.71 (from King Arthur Co-op) 1 Tablespoon local rye flour - 0.20 2 1/4 teaspoons salt - 0.02 0.14/serving

Total: 4.44/serving

Autumn 2011 {Events and Classes}

Fill your calendar and your belly with some of the local food events scheduled for this autumn! Hounds in the Kitchen classes at Franklin Park Conservatory: register by calling 614.645.5923 or download, print and mail a registration form.

Puttin' Up Keep the summer bounty easily at hand all year long with tried and true preserving techniques. Homesteader Rachel Tayse Baillieul will guide class participants to make freezer basil pesto, water-bath canned applesauce, "sun" dried tomatoes and home frozen fruit. Sun., September 11, 4 – 6pm $15 Members (Member Madness Pricing!); $35 Non-members

Fermented Foods Fermented foods, like traditional sauerkraut and kefir, are believed to improve digestion and increase absorption of nutrients. Plus, they taste delicious! We will sample a variety of fermented foods and demonstrate how to easily make kefir, buttermilk, sourdough, pickles, and sauerkraut at home. Sun., October 16, 4 – 6pm $30 Members; $35 Non-members

Whole Bird Cooking Fear the holiday turkey and goose no more! Participants in this class will practice carving, eat a small meal, hear tips and tricks for flavorful juicy roasting, and learn how to use leftovers to best effect. Leave with the confidence to add roast birds to your menu year round. Sun., November 13, 4 – 6pm $30 Members; $35 Non-members

Fruit or Vegetable? PreK Using the powers of observation, preschoolers will identify what is a fruit and what is a vegetable, explore the gardens to see crops growing on trees, vines, and plants and then cook and taste nutritious recipes with local and seasonal produce. Thursdays, September 8, 15, and 22; 11am – 12pm $30 Members (Member Madness Pricing!); $70 Non-members (for the three-class series, price includes one child age 3-6 and one adult)

Harvest Fun PreK The harvest season is full of kid-friendly foods and activities. Kids will cook with local favorites including apples, potatoes and pumpkins during this series. Each week series will include a food-related craft. Thursdays, October 13, 20 and 27; 11am – 12pm $63 Members; $70 Non-members (for the three- class series, price include one child age 3-6 and one adult)

Whole Grains PreK Kids will explore nutrient-dense grains, from familiar rice and wheat to exotic tabouli and quinoa, through measuring, cooking and tasting a wide variety of grains. Your family may find a new favorite! Thursdays, November 3, 10 and 17; 11am – 12pm $63 Members; $70 Non-members (for the three-class series, price include one child v and one adult)

Hounds in the Kitchen Classes at Wild Goose: register online through Wild Goose

Apples Year Round Rachel will share her favorite ways to enjoy apples in all seasons by dehydrating, canning applesauce, and storing long term. We'll focus on more advanced ways of preserving apples including making cider vinegar and hard cider. Tuesday September 20, 6:30-8:30 pm, $30 per individual, $55/pair (one person takes two classes or two people take one class)

Home Charcuterie Learn how to make pancetta and bacon at home with no special tools or equipment! We'll also demonstrate how to stuff sausage and sample a variety of home cured meats. Tuesday October 18, 6:30-8:30 pm, $30 per individual, $55/pair (one person takes two classes or two people take one class)

Hounds in the Kitchen appearances: Bacon Camp 2011! Rachel will be part of the judging team for the annual bacon camp hosted by Wild Goose Creative at the North Market. There are still tickets available for next Saturday's event. August 27, 1-4 pm, $10 for bacon samples and fun. Register online.

Country Living Fair Held on the beautiful Ohio Village, the Country Living Fair is an annual gathering of fans of antiques, farm fresh cooking, and crafting. Rachel will present "New Ideas with Ohio Apples" on Friday at noon. The fair runs 10 am to 5 pm Friday, Saturday, and Sunday September 16-18. Tickets are for sale online ($13) or at the gate ($16).

Recommended Events:

Hungry Planet at Franklin Park Conservatory - August 20 - November 6 The conservatory hosts a food show this harvest season. See food art installed throughout the horticultural displays, tour the Edible Campus, and wander through a blown glass garden. A Food for Thought lecture series and special events like Market Days and Food Truck Sundays compliment the exhibits.

Lobster Days at The Hills Market Join The Hills Market in Worthington as they serve traditional Maine Lobster Rolls (filled to the brim with 1/4 pound of fresh lobster placed atop a buttered and toasted roll) with Ballreich's potato chips (from Tiffin, Ohio), lemonade and a slice of Judy's blueberry pie (from Waldo, Ohio.) Seatings are at 1 and 5 p.m. August 27 and September 3. Reservations for the $15 dinner are required by calling 614.846.3220.

Farm to Table Dinners at Murphin Ridge Murphin Ridge in West Union, Ohio will offer two different opportunities for travelers to enjoy the inn's memorable farm-to-table dining experience, with dinners slated for Sat., Sept. 3 at 7 p.m. and Sat., Oct. 1 at 7 p.m.  The dinner is only $50 per person or $65 for wine pairings. Lodging is also available.

Horn of Africa Benefit at Solay Bistro> The Horn of Africa benefit dinner at Solay Bistro promises to be one of the most interesting cultural exchanges in Columbus this fall, and a delicious one to boot. Solay Bistro will prepare a African foods buffet on September 7 and 14th to raise funds for starving Africans, many of whom have relatives living here in Columbus. Tickets cost just $35 each and proceeds will go to CARE, a highly regarded non-profit doing work in the Horn of Africa.

Taste the Future - Columbus State Community College The 23rd annual culinary showcase, Taste the Future, will be held on September 13, 2011. More than 50 chefs will prepare samples for guests to enjoy on the Columbus State campus. All proceeds benefit student scholarship. Be sure to read Hounds in the Kitchen this Monday for a ticket giveaway!

Kids World at Independents Day - Saturday, September 17 10am - 8 pm at Gay Street and Pearl Alley Kids World will be a special area for children up to the age of 13 along the Gay Street sidewalk between Sugardaddy's and Pearl Alley during the Independents Day celebration. Openheartcreatures will perform in body puppets, the Cooking Caravan will put on a performance and pass out food samples, there will be a kids fashion design/creation hour and fashion show, and an art station where they can make music shakers and bird feeders. The SBB will host a "Start Your Own Business" seminar for kids with ideas of how they can get involved with the community through entrepreneurship, and then will run a kids parade through the fest to show people that children are our next community leaders.

North Market's 6th Annual Microbrew Festival The North Market will toast the end of summer with the 6th annual Columbus Microbrew Festival on September 16 and 17. Celebrate locally brewed ales, lagers and stouts in the company of the brewmasters from participating local microbreweries. Admission free; beer tasting is $20.

Farm to Table Dinners at Jorgensen Farms After an informal tour of Val's organic herb and lamb farm in Westerville, guests will enjoy a chef-prepared meal of seasonal ingredients every third Sunday through December. Dinners start at 5 pm and cost $40 per person.

Local Foods Week - locations across Columbus, presented by Local Matters From a movie night to local drink tastings to the harvest ball, September 30 - October 8 will be a celebration of all things local. Events for are scheduled for foodies of all ages. Stay tuned to Eat Local Ohio for details and registration.

I know there are more events out there. What did I miss?

Year of the Peppers {Wordless Wednesday}

l to r: pimento, Jimmy Nardello, pepperoncini, purple beauty

Last year, sexy tomatoes stole my heart. 2011 is the year of pretty homegrown peppers.

Added to 5 Minutes for Mom and Wordless Wednesday.

Zucchini Pronto {Recipe}

Summer means two things in Ohio: an abundance of zucchini and heat. The savvy home cook needs an equal amount of creative recipes that come together in quick minute so as not to warm up the kitchen and make the cook sweat. Zucchini Pronto is one such dish. Basi Italia introduced me to the concept, the same restaurant that inspired my home version of their marinated kale salad.

Like many quick-cooking meals, this recipe requires thorough mise en place. Shred and prepare all ingredients so they are ready at hand. Use a heavy bottomed or cast iron skillet heated very hot and have bowls or plates set out before cooking so the zucchini can be plated instantly.

What are your favorite ways to prepare a plethora of zucchini?

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Zucchini Pronto serves two as an appetizer or side dish

2 tablespoons high quality olive oil 1/4 cup slivered almonds 2 cloves garlic, minced 2 cups shredded zucchini (about 1 medium) white pepper 8-10 very thin 3 inch shreds of Parmesan or Peccorino cheese (use the very best you can afford)

1. Heat a large cast iron pan over high heat. 2. Add olive oil. Then layer almonds, garlic, and zucchini in pan. 3. Heat for one minute and then flip sections with a spatula. Keep heat on high to sauté, not stew. 4. After two minutes, when zucchini is heated through, pile into a shallow plate or bowl. 5. Cover immediately with cheese. Allow it to melt with the heat of the zucchini for approximately one minute before serving.

NB: If you want to double or triple this recipe, use more pans. If you pile more zucchini into a single pan it will stew and juices will run instead of the quick sear/sauté that is key to this dish.

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PS. I am a nominee for a central Ohio blog award. May I have your vote?

Added to Hearth and Soul.

Almost All-Ohio Mousseline {Charcutepalooza}

It's hard to be a native Ohioan and have an appreciation for seafood. I rarely ate fresh fish as a child and when I did, it wasn't very good. It wasn't that my parents were poor cooks; twenty years ago it was hard to find seafood worth cooking.

These days, life is different. Fish is flown in from all over the world to several places in the city. Seafood can be great here now but my old biases remain: my palate isn't trained to love seafood.

I cannot fault Ohio for my anti-pescetarian ways. My heartland state is doing everything it can to create world-class ingredients of all sorts. When tasked with the Charcutepalooza binding challenge, I wanted to tackle a fish mousseline featuring Ohio ingredients.

My daughter Lillian, exchange student Anna and I set our sights on a little spot that raises shrimp amidst ubiquitous tracts of corn fields near Urbana Ohio, population 11,600.

We started our visit to Freshwater Farms of Ohio with a self guided tour. We saw thousands of trout raised in indoor and outdoor tanks but the star attraction was the sturgeon. These dino-fish are over a decade old and tame to humans. After the requisite petting of the sturgeon, we made our way into the store.

I saw no shrimp in the cases. I asked the monger and was disappointed to learn that this year's shrimp would not be ready until the Shrimp Festival held in mid-September. (Y'all come! My dad's bluegrassy band is playing Saturday and if the last two years are any indication it will be a fun time.)

we came away with some smoked farm-raised trout for the mousseline. I had to substitute far-away shrimp for the emulsion but all other ingredients were raised by my family or my friends at Snowville Creamery. Fresh backyard pimentos (roasted, skin removed) and kale studded the shrimp mousseline and it bound together with a city chicken egg white.

We un-molded and sliced the mousseline at a family dinner. Anna and Alex ate a quarter of the shrimp and trout creation alone. Alex's parents enjoyed it as well. Lil and I only tolerated our bites. I guess we're still Ohioans not quite ready for treasures of the (aquaculture) sea.

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Trout and Shrimp Mousseline an interpretation of the Shrimp and Salmon Terrine with spinach and mushrooms in Michael Ruhlman's Charcuterie

1/2 pound raw shrimp, peeled and deveined 1 medium egg white 1/2 cup heavy cream twist of freshly ground white pepper 1/2 tablespoon kosher salt 1/2 cup fresh kale, stems removed and chiffonade 1/2 fresh pimento pepper, flame roasted and skin removed, diced 3 ounces smoked trout

1. Preheat oven to 300 degrees F. Have roasting pan ready to fit your terrine mold. 2. Put shrimp and egg white into food processor bowl with freezer chilled blade. Process until pureed. 3. With food processor still running, pour in cream in a steady strem. Season with salt and white pepper. 4. Transfer shrimp to a freezer chilled bowl and gently stir in pimento pepper and kale. 5. Line chilled terrine mold with plastic wrap. Place one half of shrimp mixture into terrine pan. 6. Cover with smoked trout fillets. Cut one fillet in half to form two slim trianges and rearrange around a whole fillet as shown to fit a rectangular terrine. 7. Top with remaining shrimp mixture. 8. Pull plastic wrap over the top and place in ban marie pan. Fill with water to within an inch of the top of the terrine mold. Cover with mold lid or foil. 9. Place terrine in pre-heated oven and cook until the internal temperature measures 140 degrees F, approximately 30 minutes. 10. Remove terrine from oven and water bath. Cover with a weight on top. A board or other flat object weighted to two mason jars filled with water or two beer bottles works well. 11. Allow to cool to room temperature and then place in the fridge until thoroughly chilled, at least four hours. 12. Unmold gently. Serve in 1/4 inch slices on crackers, bread, or as part of a charcuterie plate.

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This post is my seventh in the Charcutepalooza challenge. Catch up on the whole series: Salt Cure, the Story of the Rachel, Why I Had to Kill a Pig to Eat Meat Again, Taco Truck Chorizo Sopito, Mint Lamb Sausage, and How to Make Hot Dogs like a Girl.

Pick Peaches at Branstool Orchard {Farm Profile}

'Movin' to the country, gonna eat a lot of peaches...' When picking peaches, The Presidents of the United States song inevitably replays itself in the minds of those of us of a certain age. After visiting Branstool Orchards near Utica, Ohio, visitors of any age can't help but end up with a lot of peaches to eat.

Branstool is an easy one hour drive from central Columbus. Their large showroom is surrounded by an equally large parking lot. Prepared goods are displayed alongside pre-picked homegrown fruit.

Visitors are encouraged to enjoy the scenic hilly farm and pick their own peaches. Owner Marshall or another knowledgeable farm stand worker shares baskets and the location of the ripe peaces at the show room. Branstool also offers wagons to carry children and full peach baskets on the walk back from the orchard.

The red star peach crop available on August 1 was a five minute walk down and back up a hill past a cattail lined pond. The orchard does not offer drive-up picking.

The fifteen to twenty foot trees are filled with peaches. With no ladders available, children and adults alike climb the strong twisted trunks to reach sun ripened fruit on tall branches. It is a cinch to fill a 1 peck box, approximately 14 pounds, in fifteen minutes.

Branstool charges $1/pound of u-pick peaches. At the New Albany Farmers Market in June, they offered a peck box at $15, nearly the same price as u-pick. Our u-pick peaches stayed fresh for over a week at room temperature while the market peaches did not fare as well.

Orchardist Marshall shared that he does not spray trees with insecticides but does use fungicide as necessary to keep peaches from rotting before they are ripe. A diversity of flowers, birds, and insects clearly make their home on the farm, a sign that chemicals are not over-used.

With 25 varieties of peaches and 30 varieties of apples planted, there is plenty of picking yet to come at Branstool. Call ahead to confirm what varieties are available on a given day.  Combine your visit with a trip to Velvet Ice Cream's Ye Olde Mill a mere 5 miles away for an easy Ohio food adventure.

This Branstool Orchard review is part of Peach Week at Hounds in the Kitchen. Use fresh peaches to make our peach cobbler recipe or the juice for the Momo Sake cocktail. Thursday and Friday's posts will be all about canning.

Market at 15th and High {Farmers Market}

Continuing in the 2011 farmer's market tour series, two weeks ago I visited the Market at 15th and High. It is held on OSU campus in front of the Wexner Center, 1871 North High Street, on Thursdays from 3:30 - 6:30. This small market brings fresh produce to Ohio State students and employees, and anyone else who wants to know the hands that feed them. The location is easily accessible by the Olentangy bike trail and COTA bus. Car drivers can pay for parking in the nearby Ohio Union South garage accessible from High Street and College Road.

Vendors were sparse on the very hot (95 degrees or more) day I visited. Wayward Seed anchors the market with their CSA pickup and offered a few items for sale to the general public. A whole wheat bread baker displayed beautiful loaves and half loaves baked just around the corner in a nearby church. Hirsch Fruit Farm brought peaches and blueberries. Their large stand will fill with apples and other fruits as the season progresses.

My favorite find of the trip was the OSU Metro Farm stand. This farm, run by students, is an experiment in organic and sustainable agriculture. On the mid-July date they had new organic garlic, fresh cut flowers, and onions. Their display was lovely and prices fantastic.

The Market at 15th and High includes a few tables of non-commerce activities too. I enjoyed chatting with a representative from the Wexner Center about their many fascinating upcoming programs. The agriculture specialist from Mid-Ohio Regional Planning Commission (MORPC) staffed a table as well. He shared their well-researched Local Food Assessment and Plan with me.

The Market intends to feature a food cart each week, though the Cheesy Truck could not come because of the heat on the date I attended. Also notably absent were any cheese or meat vendors.

I suspect that the Market at 15th and High is much better attended by sellers and patrons in more hospitable weather, and when OSU is in session. I will return for a visit later in the fall to scope out a harvest market and free admission to the Wexner Center from 4-8 pm Thursdays.

Have you been to the Market at 15th and High this year? What did you think?  

2011 Hounds in the Kitchen farmers market reviews:

New Albany Farmers Market

Pearl Alley Market

Easton Farmers Market