A Note From Dave

Dear North Market Shopper,

In this day and age we’re all trying to do a better job of understanding our food. Where does it come from? How was it produced? Is it safe? And sustainable?

When you shop at North Market, you get the opportunity to understand your food and it comes free of charge. We call it expertise.

It comes in the form of Bluescreek Farm Meats where David and Cheryl Smith  not only butcher their meat, they raise it as well on their farm in Marysville.

Doug, Angelo and Shawn at The Fish Guys know about almost every fish they sell. Where it’s from, how it’s caught, how it’s best prepared. There’s a reason they have the best fresh seafood business in town.

Mike Kast at Curds and Whey is known as, “Cheese Mike” for one reason and one reason, only. He’s our city’s foremost expert on cheese and his selection is hard to beat.

Gary Robinette had a national reputation for his pizza BEFORE he even opened his Clever Crow stand at the North Market. It’s remarkable.

Columbus Monthly calls Jeni Britton-Bauer, Amy Lozier, Hubert Wilamoski, Jerry Bullock and Annemarie Wong (and Mike Kast!) “world class.”

Michael Jones isn’t just running a produce stand, he’s leading a local revolution promoting healthy food access and local economies.

In just a few weeks our great community of growers begins another season with us. More than 30 farmers bringing you fruits and vegetables, that they grew on their farm. Nothing is more local and nothing tastes better or is more nutritious.

Our expertise runs deep because at North Market your relationship with your food goes deeper than most traditional grocery stores. A trip to the Market earns you the opportunity to meet those individuals whose passion for food makes this one of our country’s finest public markets.

Know your food, know your merchant, know your Market.

Thanks for your continued patronage.

Dave Wible
Executive Director
 

Artisan Sundays Application Deadline March 25

Artisan Sundays will resume on the first and third Sundays from May through October beginning Sunday, May 1. The deadline to apply for Artisan Sundays is Friday, March 25. To receive an application please email mmartineau@northmarket.com.

Jeni’s Ice Creams featured on Time.com

Writer Josh Ozersky visited Columbus last weekend for the Central Ohio Home and Garden Show where he presented “Secrets for cooking up the best burgers” to promote his new book, The Hamburger: A History. He also dropped by local favorite, Jeni’s Splendid Ice Creams prompting an article for Time.com titled “Can the Best Ice Cream in America be the Biggest?” (The photo at right accompanied the article. Copyright George Lange Photography).

Doug Denny and the rest of The Fish Guys (Angelo, Bobby and Shawn) serve up fresh and sustainably sourced seafood seven days a week.

Gravlax
• 2 pounds fresh salmon, center cut from The Fish Guys
• 1 large bunch of dill, plus 1/4 cup chopped dill for serving
• 1 cup kosher salt
• 1/2 cup sugar
• 2 tablespoons white peppercorns, crushed
• 1 tablespoon whole fennel seeds
• Zest of 2 lemons
• Pumpernickel bread, for serving
• Mustard Sauce

Directions:
Cut the salmon in half crosswise and place half the fish skin side down in a deep dish. Wash and shake dry the dill and place it on the fish. Combine the salt, sugar, lemon zest, crushed peppercorns, and fennel seeds in a small bowl. Vigorously mix the dry ingredients to “bruise” the lemon zest and sprinkle it evenly over the piece of fish. Place the other half of salmon over the dill, skin side up. Tightly wrap the salmon in plastic wrap. Place a smaller pan on top of the plastic wrap and weight it with some heavy cans. Refrigerate the salmon for at least 2 and up to 3 days, turning it every 12 hours and basting it with the liquid that collects.
Lay each piece of salmon flat on a cutting board, remove the bunch of dill, and sprinkle the top with chopped dill. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon. Serve with dark pumpernickel bread and a mustard sauce of your choice. You can also serve with chopped red onion and capers, if desired.