Featured Farm

Hinkle Farm
Glen Hinkle
Belle Center, OH
937-321-5733

How long have you been farming?
I’ve been farming since 1974.

How long have you been coming to North Market?
I first came to the North Market at the old Quonset Hut from 1983-1988. Then I came back in 2000 when we started bringing our kids with us. Back then Curtis was 2, Charlie was 6 and Amy was 10.

What are your signature crops?
Yellow and red watermelons, broccoli, cauliflower, 4th of July tomatoes (in fact, I’m picking them right now), sweet corn, many cut flowers including zinnias, astors and our new featured product as of last year is candy sweet onions.

What is important to you about selling your items at the North Market?
I like the people at the North Market and I like selling to the kids there. The kids just cheer me up.

How did you become a farmer?
My mother’s family were truck farmers and my mom used to help me when I started out, so I suppose it came from that side of the family. “Truck farmers” is the old term for vegetable farmers who grow crops and sell them off the back of the truck. My grandfather on my mom’s side used to sell at Central Market. My daughter Amy started growing and selling flowers when we came back to North Market in 2000 and she’s made a pretty good business of it. Now she’s majoring in horticulture at Penn State. She just completed an internship at Bear Creek Farms in Oklahoma. They have 6 greenhouses and 4 acres of cut flowers to wholesale to florists. I predict that she’ll be our next big flower grower!

Do you have any special farming practices?
We grow everything on raised bed plastic with drip irrigation that allows us to conserve water and get nutrients directly to the plants.  

Participating farms on Saturday, August 21

Anderson Orchard Pollen-free sunflowers, bouquets and zinnias.

Beech Meadow Farm  Ground beef $5.50 per pound. Pastured eggs.

Bridgman Farm This week we’ll have heirloom tomatoes, cherry tomatoes, Aunt Molly’s cherry tomatoes, eggplant, onions and peppers.

Combs Fresh Herbs  Tomatoes, salsa, pesto, cucumbers, beans, herbs, eggplant and sweet peppers.

Ehmann & Sons Greenhouse Hanging baskets and assorted annuals and perennials.  

 

Elizabeth Telling Farm CSA pickup only.

 

Hinkle Farm Broccoli, cabbage, cantaloupe, candied sweet onion, corn, flowers, tomatoes, watermelon and zucchini.

 

Honeyrun Farm This week we will be bringing our pure honey, infused honey, chunk and comb honey. New this week: Hot Pepper Ristras with garlic and dried flowers!.

 

K & R Garden Fresh Produce We will have eggplant, flowers, okra, peppers  (spicy ones too!), potatoes, squash and tomatoes.

 

Oakvale Farmstead Cheese We will be bringing our family’s Farmstead Gouda (caraway, regular, habanero and aged), homemade bagels and cream cheese.

 

Ohio Farm Direct Whole milk cheeses including cheddar, mozzarella, baby swiss, pepper jack, garlic and herb, tomato basil pinenut and lemon zest. The beef is always trail bologna, summer sausage, and beef sticks. What makes them stand out is the wonderful nutrition and taste that comes from the 100 percent grassfed cows.

 

Persinger Farm  I will be bringing green beans, tomatoes, corn, okra, zucchini, yellow squash, peppers, eggplant, pickling cucumbers, beets and turnips.

 

Quiver Full Farm We will be bringing: blackberries, brown eggs, heirloom tomatoes, honey, granola, scarlet and grey popcorn, potatoes, dried tomatoes, cornmeal, whole grain pancake mix, and stoneground flour.

 

Rhoads Farm Market This week we will have seedless watermelon, cantaloupe, blackberries, peaches, red raspberries, sweet corn, tomatoes, green beans, peppers, etc. See you on Saturday or pre-order at rhoadsfm@bright.net

 

Shady Brook Farm We will have arugula, broccoli, baked goods and tomatoes.
 

Somerset Greenhouse  I’ll have cherry and heirloom tomatoes, garlic, lettuce, myriad hot peppers, sweet peppers, organic potatoes and, of course, herbs.

 

Summer Thyme Farm This Saturday we will have ornamental peppers, sunflowers, perennials, succulents, kitchen gardens and herbs.

Thomas Family Orchard  We will be bringing eight varieties of apples (including Gala), peaches and seedless grapes. 

Toad Hill Farm  Cherry tomatoes, cucumbers, Japanese eggplant and squash.

 

The Wayward Seed Farm Cantaloupe and summer squash.

 

Wishwell Farms Produce We will have bell peppers, colored peppers, cabbage, cantaloupe, cucumbers, grape tomatoes, green beans, hot peppers, sweet corn, sweet pepper relish, hot sweet relish, tomatoes, watermelon and zucchini.

 

Witten Farm Cabbage, candy onions, cantaloupe, corn, green peppers, habaneros, tomatoes and watermelon.

School of Cooking Classes: SALE ENDS AUG. 31st

The North Market is pleased to announce the roster of upcoming School of Cooking classes for autumn 2010. Cooking classes make the perfect gift for your favorite foodie and they are value-priced at $50 each or $125 for 3 classes. To make a good thing even better, all classes for the fall schedule purchased in the month of August have been discounted to $40. For the full schedule of classes click here>

RECIPE

Vegetarian Curried Apple Carrot Soup from Katalina’s Cafe Corner

Ingredients:�
4 T. olive oil
8 stalks celery, chopped
1 onion, chopped
8 cups water
10 carrots, peeled and chopped
8 small apples, peeled, cored and chopped
1 t. white pepper
2 t. sea salt
1 T. fresh curry powder
1 16 oz. box vegetable broth
2 cans coconut milk
1 cup water
1 cup all natural peanut butter

Instructions:
Heat olive oil in large soup pot, add onions- cook and stir until translucent. Add celery, cook until soft. Add curry powder, salt, pepper- stir until thoroughly mixed. Remove celery/onion mixture from heat and then remove from the pot and set aside.
In same soup pot, bring four cups of salted water to boil and add carrots. Cook until carrots are soft, but still firm to the touch. Add 4 more cups of water and bring to a boil again. Add apples and cook ten more minutes or until apples are soft. Drain apples and carrots and put apples and carrots back in the pot with the celery/onion mixture. Add the rest of the ingredients; broth, coconut milk, water and peanut butter. Blend with an immersion blender in the same pot until smooth and creamy. Season to taste with more salt, pepper and curry powder if necessary. Soup should be a little thinner than baby food; add more of any liquid to thin if necessary. May serve hot or cold. Should serve eight.

Tags: 2010, farmers market, farms, hinkle farm, update, weekly update

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