The North Market supports thirty-plus small businesses seven days a week, twenty some farmers on Saturdays during the growing season, fifty odd (in number not in character) artisans on the first and third Sundays from May through October, and now on select Sundays, in partnership with the Ohio Department of Agriculture’s Ohio Proud program, another dozen small businesses who are creating fabulous foodstuffs right here in the buckeye state. Ohio Proud Sundays will be held on the outdoor Farmers’ Market plaza at the North Market from 12 noon until 5 p.m. on the following dates: June 14, July 12 and September 13. 

“At a time when there is growing emphasis on safe, local foods, the Ohio Proud Program is pleased to partner with the North Market to help consumers find wholesome Ohio-grown products,” said Ohio Department of Agriculture Director Robert J. Boggs. “Ohio Proud is the department’s signature marketing program that promotes more than 1,500 Ohio food and agricultural products ranging from fresh meats, fruits and vegetables, to dairy products, wine and snack food.” 

Participating vendors and some of their products include:

Annie B’s Hometown B.B.Q. Sauce (June 14, September 13): homemade barbeque sauce

Ballreich Bros., Inc. (June 14, July 12, September 13): potato chips and snacks

Bird & Bird Enterprises (June 14, July 12, September 13): Billy Jim’s BBQ Rub

Black Swamp Gourmet (June 14, July 12, September 13): Habanero Barbeque Sauce

Buckeye Mustard (June 14, July 12, September 13): mustards and wing sauces

Cobblestone Confections (June 14): toffees, brittles, fudge, caramels, nut crunches

The Jam & Jelly Lady (July 12): homemade jams, jellies, preserves, salsas and relishes

Chuck Evans’ Montezuma Brand (July 12, September 13): salsas, seasonings, pepper sauces

Purely American (July 12): mixes for soups, stews, chili, slow cooker recipes and more

Shearer’s Foods, Inc. (June 14, July 12, September 13): potato chips

Sweet Louise Sauces (July 12, September 13): chocolate peanut butter, apple and cherry sauces

Swisher Creek Farm (June 14, July 12, September 13): alpaca wool items including hats, scarves, yarn

Wolf’s Premium Nuts (July 12, September 13): crunchy roasted nuts

Ohio Proud Sundays will be held on the outdoor Farmers’ Market plaza at the North Market from 12 noon until 5 p.m. on the following dates: June 14, July 12 and September 13. For more information please contact Mary Martineau at 614-463-9664.

Dear North Market Shoppers,

 

I had the opportunity to speak at a conference in Greenville hosted by Heritage Ohio.  The subject of the gathering was, “Nourishing Downtown, Connecting Local Foods to Downtowns.” 

 

Every time you have to give a talk it causes you to slow down and do a little research about the topic.  It also gives you the opportunity to think a little more clearly about why exactly the hosts have asked you to speak.

 

The meeting was attended by downtown planners, chamber leaders, farmers market organizers and main street managers from all over the state.

 

While it’s always great to talk about the Market and our role in the community, it was also inspiring to see such widespread support and understanding of “local.”  It’s no longer a “movement,” it’s really become mainstream.

 

With the challenges in our economy, I think it’s become easy for everyone to see that bigger is not always better.  It’s tough to watch brand new big box retailers succumb to the economy and leave in their wake hundreds of thousands of square feet of empty retail space that has no hope of being reclaimed. 

 

With this in mind it seems that people are moving back to things that inspire romance, memory and trust versus things that are fast, convenient and cheap.  When you buy locally you support local economies, local families and local businesses.  That support translates into products and services in which you can trust. 

 

When you support places like North Market you’re supporting people like, Jeni, Annemarie, Amy, Pam, Cheese Mike, David, Cheryl and The Fish Guys.  And what you get in return are products that are second to none.  The best of the best.

 

In just a few weeks our growers will start to arrive on Saturday mornings with fresh produce that they grow with their own hands.  There’s nothing better in this world than fresh grown produce…there’s nothing more local, either.

 

The local movement is alive and strong here at the North Market.  We’ve been doing it for 133 years.  It’s nice to know we’re about 130 years ahead of the trend.

 

See you at the Market.

 

Dave 

We can’t help it. Supporting small, independent local businesses is just in our DNA here at the North Market. So not only are we bringing back Artisan Sundays on the first Sunday of every month from May through October, but we’ve added local artisans and crafters on the third Sunday as well! Now you can stock up on homemade, handcrafted gifts and goodies along with local foodstuffs while doing your weekend market shopping.

 

Participating vendors and some of their products:

Agape (July 19, Aug. 16): fused glass garden flowers, fused glass artwork

Anne Holman Jewelry Design (July 19, Aug. 2, Sept. 20, Oct. 18): handmade sterling silver jewelry 

ArtSafe (third Sundays): recycled wind chimes, whimsical clay sculptures and mosaic glass windows

BC Applique (first Sundays): appliquéd towels, bibs, guardian angels

Baby Gee’s (various dates): baby accessories including blankets, burp cloths, bibs, towels, bags

Bella Beads Studio (full season): handcrafted jewelry with fine metals, precious stones

Black Market (full season): jewelry, jewelry boxes, fiber art accessories

Blasted Ideas (various dates): sandblasted, engraved terra cotta pots and garden stones

Blaze & Jessica (first Sundays): kiln-slumped glass bottles as spoon rests and dishes

Blue Moon Creations (full season): lamp work glass jewelry

Therese Brady (third Sundays): bags, wallets and dolls from reclaimed items

Buckeye Bling (first Sundays): Buckeye rosaries, necklaces, rings and other Buckeye-themed items

Carmacazzi (full season): hand screened and embellished apparel for men and women

CathyC (first Sundays): pin cushions, aprons, handbags, totes, notebooks, vintage button items

Circa Circus (full season): Vintage inspired & handmade

Clay Creations by Katherine (June 21, July 19, Aug. 16): red, white and brown stoneware, handcrafted pottery

Corazon y Manos (full season): jewelry boxes, crocheted hats and scarves

Cupcake Studio (October 4): vintage button bracelets, handmade cards, journals with vintage elements

Clinton Reno (first Sundays): hand-screened rock posters, art prints, t-shirts

Kristen Ellis (first Sundays): silversmithed jewelry

Girl Pie (May 17, Oct. 18): deconstructed jean skirts, headbands, hairpins, button earrings, pressed flower items

Goldyfish Purses (third Sundays): unique, handmade, one-of-a-kind purses

Green Handle Designs (full season): handcrafted jewelry

Heavenly Grace Design (June 7, Aug. 2): hand and custom made jewelry and accessories

L. Cabanero Designs (May 3): monster plush, sweet and sinister dolls, hair clippies and other monster accessories

Long Mountain Designs (third Sundays): 100% organic children’s’ screen-printed tees and onesies

Maidenhand (first Sundays): silk and wool scarves, felted accessories, corsage pins

MaraM (first Sundays): purses, bags, pouches and accessories all made with recycled materials when possible

Mary Moon Designs (July 19, Aug. 16): appliquéd bags, purses, journals and wall hangings

Meatless Art (first Sundays): original art collages, new series of drawings and paintings

Miss Megan Mac (first Sundays): hand dyed and painted silk scarves, hand-woven fabrics, home décor

Moon Garden (first Sundays): soaps, lotions, lip balms, bath salts, whipped shea butter and soy candles

MT Designs (first Sundays): fused glass bowls, plates, scenes, chimes, platters and jewelry

Nothing as it Seams (Aug. 2): hand-embroidered tees, onesies, patches and pins, cork trivets, cat toys

The Oak Barrel Company (third Sundays): items from repurposed wine barrels, jewelry

Ornaments ‘N More (full season): handcrafted, personalized clay ornaments

Pigtails Ink (May 3, June 7): matted personalized prints of kid-friendly original drawings

Point of View Images (October 4): original matted photos and cards

Reincarnations (August 16): hand painted clocks, magnets, chalkboards, leash hooks and organizers

Will Ruocco Art + Design (various dates): original limited edition silkscreen art prints, note cards

Deborah Shaheed (first Sundays): handmade jewelry incorporating semi-precious stones

Shaterra Clay Studio (first Sundays): handmade ceramic beads, handmade beaded jewelry, jewelry bags

Simply R.E.D. (various dates): Chinese calligraphy hand-painted on t-shirts and cards

Spell it Out (various dates): 4” x 6” photos of architecturally interesting letters

Nicki Strouss (first Sundays): ceramic and glass vessels, felt jewelry, hand-bound books

Sweet Stella (first Sundays): handmade jewelry and accessories – tiny treats line, found images pendants, etc.

Tuscan Grove (third Sundays): hand-dyed yarn and fiber

Umbrella Girl Productions (first Sundays): handmade scarves, sewn stationery, gift and greeting cards

A Viking’s Dream (May 3, June 7): Viking wire knit, crocheted and handcrafted bronze jewelry

Vintage Vamp Jewelry (full season): vintage and vintage-inspired necklaces, bracelets and earrings

Vivisect Apparel (full season): men’s and women’s hand-printed organic t-shirts, bags and totes

Warped & Twisted (full season): handspun yarn, fiber wearables, encaustic wax paintings and cards

The Window Guy (May 17, June 21, Oct. 18): hand-painted windows, chalk boards, cabinets

 

Artisan Sundays will be held on the outdoor Farmers’ Market plaza at the North Market from 12 noon until 5 p.m. on the following dates: May 3, May 17, June 7, June 21, July 5, July 19, August 2, August 16, September 6, September 20, October 4 and October 18. For more information please contact Mary Martineau at 614-463-9664.

The North Market hosted another splendid Chef Series Class last night featuring the market’s own Chef Rocco Valentino from Pastaria. Aiding him with the class was Sous Chef Samantha Melton.  Here’s the dynamic duo preparing for the evening:

The first course of the night was a mushroom and celery salad which was such a big hit that it was hastily consumed by the class:

Mushroom and Celery Salad

2 oz. Lemon juice

1/2 tsp. salt

2 1/2 tsp. Dijon mustard

4 oz. Extra virgin olive oil

2 1/2 tsp. Shallot, minced

Black pepper, freshly ground, to taste

2 1/2 # Fresh mushrooms, cleaned

1# Celery hearts

1 Tbs. + 2 tsp. Parsley, chopped

1 Tbs. + 2 tsp. Mint, chopped

10 oz. Parmigiano-Reggiano

Mesculun greens, 1 oz. per person

Whisk lemon juice, salt and mustard in a bowl until the salt dissolves. Add the olive oil in a very thin stream, whisking constantly. Stir in shallots and pepper.

Thinly slice mushrooms through the cap and sten. Slice celery thinly on an angle.  Combine mushrooms, celery, parsley and mint in a large bowl. With a vegetable peeler, sliver half of the Parmigiano-Reggiano cheese over the top. (Can be made ahead to this point and chilled)

To serve, place greens on plate, toss celery-mushroom salad with dressing and mound on each plate. Garnish with slivers of remaining Parmigiano-Reggiano.

For the second course the class was treated to a tutorial on making homemade gnocchi. I don’t know about everyone else but I was pretty excited to learn this technique and the finished product topped with Tomato Rosemary Broth was divine!

Basic Potato Dumplings ~ Gnocchi (makes 6 servings)

6 Idaho or russet potatoes, large

1 tsp. Salt

1/2 tsp. Freshly ground white pepper

2 Eggs, beaten

4 c. Flour

1/2 c. Grated Parmigiano-Reggiano cheese

Pinch of nutmeg

1. Place potatoes in a large pot with enough water to cover. Boil the potatoes in their skins for about 40 minutes, until they can be easily pierced with a fork. Allow the potatoes to cool until they can be handled. Peel the potatoes and press them through at ricer or a food mill fitted with a fine blade (or a fine mesh sieve).

2. Spread the riced potatoes on a work surface and let cool completely.

3. Gather the cold riced potatoes into a mound, forming a well in the center. In a bowl, beat the eggs, salt and white pepper. Pour the egg mixture into the well. Sprinkle with nutmeg and work the potatoes and eggs together with both hands. Gradually add 3 cups of the flour and scrape the dough up from the work surface with a knife as often as necessary. Add the Parmigiano-Reggiano cheese. Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become.

4. Dust the dough, your hands and the work surface lightly with flour. Cut the dough into six equal parts and set aside. Work one piece of dough. Continue to dust dough, hands and surface as long as the dough feels sticky.

5. Using both hands, roll the piece of dough into a rope 1/2 inch thick, then slice the rope at 1/2 inch intervals. Sprinkle some flour and roll each piece into a ball, flouring as needed. Place on a lightly oiled sheet pan and continue until all dough is finished.

6. To cook the gnocchi, bring 6 quarts of water + 2 tablespoons of sea salt to a boil. Drop the gnocchi into the boiling water a few at a time, stirring gently with a wooden spoon, cook 2-3 minutes until they rise to the surface.

Tomato Rosemary Broth (makes 8 servings)

1 Yellow onion, medium, diced

2 oz. Garlic, chopped

6 oz. Fresh rosemary, chopped

28 oz. Can crushed tomatoes

28 oz. Chicken or veggie broth

8 oz. White wine

1 oz. Extra virgin olive oil

1 oz. Butter

Heat olive oil and butter in sauce pan. Add onion and garlic and cook 2-3 minutes. Add the fresh rosemary and cook one minute. Add the wine and reduce by half. Add the crushed tomatoes and broth and simmer 45 minutes.

Pour over gnocchi and voila!

Then it was on to the main event:

Roasted Cod with Parma Ham and Fresh Sage

6 Cod filets

6 Sage leaves

6 Parma ham slices, paper thin (can substitute Prosciutto)

1/2 head Savoy cabbage

3 Tbsp. Vegetable oil

1 Onion, finely diced, medium

Ground coriander

1 tsp. Salt

1/4 tsp. Black pepper, cracked

2 Tbsp. Parsley, chopped

3 Tbsp. Flour

1 1/2 Tbsp. Black pepper, cracked

1 c. White wine

1/2 c. Carrot, blanched, finely diced

Juice of 1 lemon

Grated zest of 1 lemon

1 c. Chicken stcok

3 Tbsp. Butter

1 Tbsp. Sage, minced

Pat the cod dry. Place a sage leaf in the center of the top of each piece. Wrap a slice of ham around the fish, leaving the sides uncovered, and stick a toothpick into the ham at the point where it meets to hold it in place. Cover and refrigerate until ready to cook.

Wash, dry and core cabbage, keeping it in one piece. Lay the cabbage, cut side down, on a clean, flat work surface. Using a very sharp knife, slice the cabbage lengthwise into very fine shavings. Set aside.

Heat 1 tablespoon of oil in a large saute pan over medium heat. Add the onion and saute for about 4 minutes or until slightly brown. Add the cabbage and coriander and toss to coat. Lower heat and saute for about 5 minutes or until just softened. Season to taste with salt and pepper. Stir in parsley. Remove from heat. Partially cover and keep warm.

Remove cod from refrigerator. Heat remaining 2 tablespoons of oil until hot but not smoking in a large, nonstick saute pan over medium heat. Lightly dust wrapped fish with flour and cracked pepper. Lay the cod in the pan, top down. Sear for 3 minutes. Turn and sear on the other side for 2 minutes or until just rare in the center. Using a slotted spatula, remove to a warm platter. Place a piece of paper over top to keep warm.

Add the wine, carrot, lemon zest and juice to the same saute pan over medium-high heat. Cook, stirring occasionally, for about 6 minutes, or until the pan is almost dry. Add the stock and butter. Bring to a boil and cook, stirring constantly, for about 2 minutes or until slightly thickened.  Stir in minced sage and season to taste with salt and pepper.

Place equal portions of cabbage in the center of each of 6 warm dinner plates. Set a piece of cod in the center of each, carefully removing the toothpick. Return sauce to high heat and quickly bring to a boil. Remove from heat and spoon equal portions over the top of each piece of cod. Serve immediately.

The lovely Samantha Melton was in charge of dessert and she whipped up a Torta di Polenta or Polenta Cake. It was something of a cross between lemon pound cake and a light cornbread. Served with raspberry coulis the result was the perfect ending to a wonderful dinner.

Torta di Polenta ~ Polenta Cake

5 oz. Bread flour

2 oz. Yellow cornmeal

1 Tbsp. Baking powder

6 oz. Butter, softened

5 oz. Sugar

2 tsp. Vanilla extract

2 tsp. Lemon zest

pinch of salt

6 Egg yolks

2 oz. Sugar

6 Egg whites

1 tsp. Cream of tartar

Confectioners sugar, as needed for garnish

Combine bread flour, cornmeal and baking soda and set aside.  Cream together butter, sugar, vanilla zest and salt until very light. Add egg yolks slowly. Add the flour mixture and mix until just blended.

Whip sugar, egg whites and cream of tartar to medium peaks. Fold meringue into batter. Pour into a buttered and floured 10-inch cake pan. Bake at 350 degrees for 40 minutes or until cake springs back to the touch and is golden brown.

To serve, invert onto platter and dust with confectioners sugar or serve with raspberry coulis.

Raspberry Coulis

1/2 pint Raspberries

2 oz. Sugar

2 oz. Butter

2 oz. Cranberry juice

splash of lemon oil

splash of vanilla

Heat butter in saute pan and add raspberries, cook 2 minutes. Add sugar, vanilla, lemon oil and juice and reduce by half. Puree mixture in blender until smooth. Chill overnight.

Thanks Rocco and Sam! Everything was wonderful!