Come to the North Market for a Saturday of farm-tastic fun during the 19th Annual Farmers’ Festival on Saturday, August 14th. The annual event held at the prime of the Ohio growing season will highlight bushels of locally grown farm-fresh produce, a homemade jam and jelly contest, the Chef Challenge: “You say to-may-to, I say to-mah-to”, children’s activities, cooking demonstrations and live music. 

The North Market Farmers’ Market is one of the largest in central Ohio, featuring more than 20 farmers offering an array of locally-grown fruits, vegetables, flowers, plants, honey and herbs. Farms scheduled to participate this year include Anderson Orchard, Beech Meadow Farm, Blossom Acre’s Produce, Bridgman Farm, Combs Fresh Herbs, Ehmann and Sons Greenhouse, Elizabeth Telling Farm, Hinkle Farm, Honeyrun Farm, K & R Garden Fresh Produce, Oakvale Farmstead Cheese, Ohio Farm Direct, Thomas Family Orchard, Persinger Farm, Quiverfull Farm, Rhoads Farm, Shady Brook Farm, Somerset Greenhouse, Summer Thyme Farm, Toad Hill Farm, Toby Run Growers, The Wayward Seed Farm and Wishwell Farms Produce.

“Dating back to the early days at the Quonset Hut, our Farmers’ Market has become one of our community’s most cherished traditions,” said David Wible, Executive Director of the North Market. “Every Saturday morning North Market becomes a focal point for social gathering and it’s all drawn to the Market by a wonderful group of committed, high-quality growers. Each year, during the prime of our growing season we celebrate their hard work and tremendous fruits, vegetables and flowers at our Farmers Festival.”

Saturday Farmers’ Festival activities and attractions include:
•8 a.m., North Market Merchants & Farmers’ Market open
•9 a.m., amateur jam and jelly contest for North Market customers
•9 - 11 a.m., musical entertainment by One More Time String Band
•10 a.m. - 12 p.m., balloon twisting with Dr. Silverfoot

•10 a.m. - 12 p.m., free mini Farmers Market Sundaes from Jeni’s Splendid Ice Creams
•10 a.m. - 3 p.m., face painting by Rita
•10:30 a.m., cooking demonstration TBA
•11 a.m. - 2 p.m., Mark Wood Cowboy Fun Show
•11 a.m. - 1 p.m., musical entertainment by Slate Ridge
•11 a.m. - 1 p.m., Columbus Dog Connection
•11:30 a.m., cooking demonstration, TBA
• 12:30 p.m., “You say to-may-to, I say to-mah-to”, Chef cooking contest
•1 - 3 p.m., musical entertainment by Loosely Strung
•1:30 p.m., cooking demonstration, TBA
•2:30 p.m., cooking demonstration, TBA
•3 p.m. - 5 p.m., Musical entertainment by Cowboy Hillbilly Hippy Folks

The Farmers’ Festival runs on Saturday, August 14 from 8 a.m. - 4 p.m. and is a free event. For more information about the Farmers’ Festival or to sign-up for the Amateur Jelly and Jam contest, please call Mary at the North Market at (614) 463-9664.

Featured Farm
Anderson Orchard
Pickerington, Ohio
614-837-5487

How long have you been farming?
I began farming in 1985. We planted 2,000 apple trees and 25,000 strawberry plants for a u-pick.

How long have you been coming to North Market?
I started bringing apples to the north market in 1989 or 1990.

What are your signature crops?
We now sell flowers and produce in season. We start with asparagus and peonies in the spring. We grow a variety of flowers including sunflowers, zinnias, cosmos, delphinium, celosia and lilies. In the fall we also have oriental pears and lots of hand made wreaths of bittersweet.
New this year is our free range pork including brats, Italian sausage, breakfast sausage, bacon and smoked pork loin.

What is important to you about selling your items at the North Market?
Knowing and having direct contact with customers is very important to me.

How did you become a farmer?
I became a farmer because it sounded fun. I didn’t realize how much work it would be.

Do you have any special farming practices?
Though we aren’t certified organic we use very few non-organic methods. I believe the land has to be treated as a living thing.

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Participating farms on July 17
Anderson Orchard Sunflowers, zinnias, cosmos, mixed flower arrangements and lucifers tongue flowers and plants, free range antibiotic-free brats, Italian sausage, breakfast sausage, ribs, Ohio hardy banana plants, cranberry plants, tobacco plants and more.

Beech Meadow Farm Chicken Drumsticks on Sale for $4.50/lb.
This weekend at the North Market, drumsticks are on sale for $4.50/lb.! Try some Beech Meadow Farm pastured poultry drumsticks in our Recipe of the Week: Panko-Crusted Baked Chicken (find recipe below or pick up printed card at our counter). What better way to lock in the juicy, delicious flavor of our signature pasture-raised chicken than with crunchy breading!

Blossom Acre’s Produce Tomatoes, peppers, green beans, yellow beans

Bridgman Farm Bridgman Farm is moving! We’ll be in E-14 for the remainder of the season, former home of Elizabeth Telling Farm. This week we’ll have our incredible cherry tomatoes, slicing tomatoes, several varieties of eggplant, cabbage and green peppers.

Combs Fresh Herbs

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

Hinkle Farm

Honeyrun Farm This week we will be bringing Pure Raw Honey, Comb Honey, Chunk Honey, Infused Honey, Beeswax Candles, Handcrafted Soap, and Garlic..

K & R Garden Fresh Produce We will have basil, eggplant, potatoes, squash and peppers.

Oakvale Farmstead Cheese We will be bringing our family’s Farmstead Gouda.

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 okra, sweet corn, romaine lettuce and napa cabbage.

Quiver Full Farm We will be bringing: granola, whole wheat pastry flour, corn meal, whole wheat pancake mix, light spring honey, fresh brown eggs, Red Norland potatoes, Yukon Gold potatoes, popcorn, blackberries, and a few heirloom tomatoes.

Rhoads Farm Market Blackberries are now in season along with homegrown peaches, raspberries, sweetcorn, tomatoes, cucumbers, eggplant, squash, green beans and peppers. Email rhoadsfm@bright.net to reserve your order.

Shady Brook Farm We will be bringing green, yellow and purple beans, peas, potatoes and garlic.

Somerset Greenhouse Cucumbers, mini yellow squash, GARLIC, the first taste of sweet tomatoes! Yukon Gold potatoes, red potatoes, fresh herbs and basil, planters, perennials on sale at 3 for $20, green peppers and assorted hot peppers.

Summer Thyme Farm This Saturday we will have: ornamental peppers, a few herbs, NO basil, a few zinnias, succulents, phlox, rudbeckias and perennial grass

Thomas Family Orchard We will be bringing Lodi apples (maybe another early variety also), some peaches and blueberries.

Toad Hill Farm I’ll have arugula, head lettuce and Japanese cucumbers.

Toby Run Growers I will continue to have Shiitake and Oyster mushrooms.

The Wayward Seed Farm We will probably have beets, swiss chard, and summer squash again.

Wishwell Farms Produce We will have sweet corn, tomatoes, green beans, zucchini, yellow squash, cucumbers, cabbage, bell and jallepeno peppers, eggplant and grape tomatoes.

Witten Farm

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Panko-Crusted Buttermilk Baked Chicken

What better way to lock in the juicy, delicious flavor of Beech Meadow Farm’s signature pasture-raised chicken than with crisp, spicy breading!

Ingredients: Serves 4.

2 lbs. Beech Meadow Farm drumsticks, skin removed
Olive oil cooking spray
2 cups buttermilk
4 cups Panko (Japanese bread crumbs)
1 teaspoon dried oregano
teaspoon dried thyme
teaspoon sea salt
teaspoon black pepper
teaspoon cayenne pepper

Directions:

1. Preheat oven to 400 degrees. Coat a rimmed baking sheet with cooking spray and set aside. Rinse chicken and pat dry with paper towels. Place chicken in a bowl and pour buttermilk over top. Cover and refrigerate for 1 hour.

2. Combine Panko, herbs, salt and pepper in a large bowl. Remove chicken from buttermilk, one piece at a time, and dredge in Panko mixture.

3. Transfer chicken to rimmed baking sheet and coat lightly with cooking spray. Bake for about 40 minutes, turning pieces half-way through, until crisp and golden on the outside. Transfer to a large platter and serve.
Voila! Dinner is served! Stop by the Beech Meadow Farm stand at the North Market Farmers’ Market this Saturday, July 17, between 8AM and 1PM and get your drumsticks while supplies last.

Featured Farm: 

Wayward Seed Farm
Jaime Moore & Adam Welly
14950 Fladt Road
Marysville, Ohio 43040
(937) 644-0786
www.waywardseed.com
farm@waywardseed.com

Founders of Dublin Farmers’ Market
Co-Founders of Market at 15th and High

How long have you been farming? Wayward Seed Farm was started in the late spring of 2006 as a farm-to-restaurant project on
one acre in Sandusky County, where we grew over 100 different varietals of food.

How long have you been coming to North Market?�
We started at North Market that same year.

What are your signature crops? Always our root vegetable. We’ve made a particular effort to really get to know our soil, and embrace what flourishes best where. Root vegetables grow incredibly well in our loam soils. They’re also great for storage, which is important in our region.

What is important to you about selling your items at the North Market? It’s where we got our start. We have an incredible base of weekly customers, along with new ones.

How did you become farmers? Adam and I settled in Columbus after graduating from Ohio State. And we’ve always been passionate about food. When Adam was working at Curds & Whey, we had the fortune to do some traveling. Here we were, enjoying amazing food from different parts of the country, and realized we wanted to be able to offer the same quality of heirloom and heritage vegetables back home in Ohio.

From there, Wayward Seed Farm began as a farm-to-restaurant project on one acre, where we grew over 100 different varietals of food in an attempt to find the best products for local chefs. In addition to serving restaurants, we soon saw a real need in the community for a more direct connection between consumers searching for honestly grown produce and the farms that provide it. Then we expanded to farmers’ markets and then to our CSA program.

Do you have any special farming practices?
The Wayward Seed Farm utilizes three main farming principles: raised beds, composting and proper crop rotation. Plants are given a healthy foliar feeding program of seaweed, fish emulsion and humus. To maintain a healthy balance, we apply various rock powders, cover crops and aged compost throughout the year. Our philosophy is simple; return the fertility you remove by farming.

Participating Farms on Saturday, July 10

Anderson Orchard Sunflowers! Also free range pork bratwurst.

Beech Meadow Farm 1) Dry aged 100% grassfed Heritage Angus Beef- complete selection.

2) “Grass Finished” Pastured Poultry - whole and parts, healthy and delicious!

Order via email (info@beechmeadow.com) and pickup at the North Market farmer’s market!

Blossom Acre’s Produce  Tomatoes, Peppers, Green Beans, Yellow Beans

Bridgman Farm I’ll have cherry and large tomatoes, onions and eggplant.

Combs Fresh Herbs 

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

Elizabeth Telling Farm I will have red white and blue new potatoes.

Folck Family Farm We will have red raspberries, black raspberries, cabbage, onions, green beans, sausage and home-made jams.

Honeyrun Farm This week we will have our usual Pure Raw Honey, Black Locust Honey, Infused Honey and Fall Honey.

K & R Garden Fresh Produce We will have basil, eggplant, potatoes, squash and possibly a few peppers.

Oakvale Farmstead Cheese We will be bringing our family’s Farmstead Gouda.

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.

The Orchard of Bill & Vicky Thomas We will have blueberries, Lodi apples and white and yellow peaches.

Persinger Farm I will be bringing okra, sweet corn, romaine lettuce and napa cabbage.

Quiver Full Farm Homemade granola, whole wheat pancake mix (just add water), scarlet & gray organic popcorn and blackberries.

Rhoads Farm Market Homegrown, tree-ripened peaches and sweet corn available. Email rhoadsfm@bright.net for reserved orders.

Shady Brook Farm We will be bringing beans, potatoes, peppers and garlic.

Somerset Greenhouse  GARLIC HAS ARRIVED!

Summer Thyme Farm This Saturday we will have: zinnias, rudbeckia, mandevilla, ornamental peppers, succulents and herbs.

Toad Hill Farm I’ll have arugula, head lettuce and Japanese cucumbers.

Toby Run Growers I will continue to have Shiitake and Oyster mushrooms.

The Wayward Seed Farm We’ll have beets, Swiss chard and summer squash.

Wishwell Farms Produce We will have bell peppers, broccoli, cauliflower, corn, cucumbers, eggplant, squash, tomatoes and zucchini.

Dear North Market Shopper, 

As I move about the community many individuals I encounter are not familiar with and, in fact, surprised to learn about the structure of North Market.

Not many people know that the North Market is operated by a not-for-profit organization, the North Market Development Authority (NMDA).  Our staff of four full-timers and three part-timers report to a 19-member board of directors who oversee the operation of the Market.

While the City of Columbus owns the building, it is the NMDA which attends to the oversight of the Market in our community.  

Unlike typical commercial real estate management ventures or shopping center operations, the Market is operated to create low cost economic opportunities for small family-run businesses and farms.  It is also operated to maintain an old-world style of business that is instrumental in creating the atmosphere that is so unique to our Market.

The NMDA receives its operating dollars from three sources: merchant rent, parking revenue and fundraising.  As a not-for-profit organization, we look to fundraising to help us maintain our position of pride in the community. 

On the evening of Saturday, May 22^nd, North Market will play host to our biggest fundraising event of the year, the Apron Gala.  The Apron Gala is a casual and fun evening of great food, drink and entertainment.  Each year our merchants go all-out to serve up the very best they can offer.  It’s a true gastronomic evening.  

Your $75 ticket is good for a full evening of appetizers, main courses, desserts and drinks personally served by our community of merchants.  Your ticket contribution also goes a long way in helping provide us with the funds so necessary to keep our Market great. 

So, if you’re looking for something fun, delicious and rewarding to do on May 22^nd you should pick up a ticket for the 14^th Annual North Market Apron Gala.  You’ll be doing something great for the Market and something even better for your appetite. 

Hope to see you at the Market and the Apron Gala.

Dave Wible

Executive Director

North Market will celebrate its fifth Grillmasters Festival over Memorial Day Weekend. The event has been expanded to  two days this year and will emphasize grilling, techniques and sauces (the smoke) as well as putting a little bite into your recipes with spices and hot sauces (the fire). North Market Grillmasters Festival will take place May 29 and 30 and feature special barbeque and fiery foods vendors, cooking demonstrations, culinary contests, live music and entertainment for the kiddies. 

Our regular farmers’ market will take place on Saturday and be augmented by special barbeque and fiery foods vendors including Black Swamp Gourmet, Chuck Evans’ Montezuma Brand, Crazy Uncle Jester’s Inferno World, Ole Ray’s Sauces, Patter Fam Sauces, Ron’s Original Hot Sauce and Urban Chefs. The vendors will be present Saturday and Sunday where you can see them in action along with local chefs at our grilling demonstrations that will boast a host of flavorful grilling recipes. Attendees are invited to watch as recipes are prepared, taste what the presenters have created and take tips to go home and try out on the grill. 

On Saturday, customers are invited to demonstrate their BBQ prowess in an Amateur Barbeque Sauce Contest that will be judged by local BBQ sauce makers.  First prize is $50 in North Market gift certificates. Returning in the “professional” category is the popular, “Thrilla at the Grilla.”  A couple chefs are given their own hibachis and charcoal then use their imagination as far as what they whip up on the grill. Our discerning judges will choose a champion and the public can taste their creations. The winner will take home the title “Baron of Barbeque” and $200 in North Market gift certificates. On Sunday the activities of the day will commence with an amateur Salsa Fresco Contest with another winner taking home $50 in North Market gift certificates.

“Memorial Day weekend kicks-off the Summer grilling season and North Market is the perfect place for a perfect barbecue.” Said David Wible, Executive Director of the North Market. “From our fresh poultry, meats, seafood and game to the broad offerings of our Farmers Market and The Greener Grocer, we have all the ingredients for summer grilling.  Our Grillmaster’s Festival adds an additional layer of “flavor” to the barbecue tradition by assembling some of the best grilling sauce makers in the country.”

Grillmasters Festival Schedule of Activities

Saturday, May 29

• 8 a.m., Farmers Market opens
• 9 - 11 a.m., music by BeJae Fleming
• 9 a.m., Cooking demonstration TBA
• 10 a.m. - 3 p.m., Face Painting by Rita
• 10 a.m., Amateur BBQ Sauce Contest
• 11 a.m., Cooking demonstration TBA
• 11 a.m.- 1 p.m., music by Island Breeze Duo
• 11 a.m.- 1 p.m., Columbus Dog Connection foster parents with adoptable dogs
• 11 a.m.- 1 p.m., balloons by Dr. Silverfoot
• 11 a.m. - 2 p.m., Mark Wood’s Cowboy Fun Show
• 12 p.m., Thrilla at the Grilla, two chefs face off for the title “BBQ Master”
• 1 - 3 p.m., music by Za Unitt
• 3 - 5 p.m., music by Dan Heidt
• 1 p.m., Cooking demonstration by Patter Fam Sauces
• 2 p.m., Cooking demonstration by Anthony Frazier of Urban Chefs
• 3 p.m., Cooking demonstration TBA
• 4 p.m., Cooking demonstration TBA

Sunday, May 30

• 12 p.m., North Market and outdoor vendors open
• 12 - 2 p.m., music by Avalon Nine
• 12 - 2 p.m., balloons by Dr. Silverfoot
• 12: 30 p.m., Salsa Fresco Contest
• 1:15 p.m., Cooking demonstration TBA
• 2 p.m., Cooking demonstration TBA
• 2 - 4 p.m., music TBA
• 2:45 p.m., Cooking demonstration by Anthony Frazier of Urban Chefs
• 3:30 p.m., Cooking demonstration TBA

The North Market Grillmasters Festival is a free event on Saturday, May 29 from 8 a.m. - 5 p.m. and Sunday, May 30 from 12 - 5 p.m.  For more information or to enter the BBQ Sauce, Thrilla at the Grilla or Salsa Fresco contests, please call the North Market at (614) 463-9664 or visit www.northmarket.com. 

The third rendition of CupcakeCampColumbus (or CCC3 for short), took place in the Dispatch Kitchen at the North Market this past Sunday. I think it’s safe to say that a “sweet” time was had by all.

Our cupcake bakers went all out to compete for the prizes and the glory of being declared the champion in their category. The categories in this round tended toward the seasonal with colorful and creative cupcake entries for St. Patty’s Day, Use of Bailey’s Irish Cream or Bushmill’s Irish Whiskey and Spring Themes. The Vegan category was hugely popular (and tasty!) this round too, and the North Market Inspired cupcakes literally “took the cake” with an abundance of amazing submissions inspired by a variety of North Market merchants and their delicacies.

Let’s take a look at the categories, contestants and commentary by the judges. Judges score and/or comments in parentheses when given:

Spring Themed Entries: Judged by Olivera Bratich, Jill Moorhead and Miriam Bowers Abbott

Honeypot Lemon Thyme ~ WINNER* ~ submitted by Mandy Farnsworth (24 out of 25 points)

Hello Hummingbird ~ Honorable Mention ~submitted by Kaylon Jackson (23 out of 25 points)

Honeyed Sweet Pea~ Honorable Mention ~ submitted by Jess Lavelle  (21 out of 25 points)

Buzzing Around ~ submitted by Danae Huff (20 out of 25 points)

Lovely Lavender Lemon ~ submitted by Timmura Johnson (18 out of 25 points)

The Honey Pot ~ submitted by Lisa Steward (18 out of 25 points)

Spring Garden ~ submitted by Rachel Morocco (18 out of 25 points)

*Winner Mandy Farnsworth received a CCC poster and pendant,  Spinelli’s Deli gift certificate, AmyD cupcake apron, and a Scrabble Chick “Keep calm and eat a cupcake” necklace

Best Use of Bailey’s Irish Cream or Bushmills Whiskey Entries: Judged by Emily Clemons, Lisa Dillman, Johnny DiLoretto and AJ Perry 

Irish Coffee ~ WINNER* ~ submitted by Christina Taylor (23 out of 25 points, adorable appearance, nice, boozy flavors & good texture)

Killarney Stout & Whiskey ~ submitted by Mandy Farnsworth (21 out of 25 points, very cute, nicely iced, nicely balanced with both whiskey and stout flavors apparent)

The Burning Bush ~ submitted by Ashley Miller (17 out of 25 points)

Irish Neopolitan ~ submitted by Mary Lynn Penner (16 out of 25 points)

Irish Devil ~ submitted by Kim Rawls (14 out of 25 points)

Tipsy Cup O’ Cake ~ submitted by Lisa Sobczynski (11 out of 25 points)

Gluten Free Bailey’s Irish Cream ~ submitted by Candace Moser Stafford (8 out of 25 points)

*Winner Christina Taylor received a CCC poster and pendant, a bottle of Bushmills Irish Whiskey (we carded her), and AmyD coffee sleeve and  a Scrabble Chick “Keep calm and eat a cupcake” necklace

St. Patty’s Day Entries: Judged by Amanda Ellis, Joe Spinelli and Bethia Woolf

Irish Car Bomb A ~ WINNER* ~ submitted by Timmura Johnson (very professional looking, good flavor, creative decorations of hats and shamrocks, Bailey’s frosting, chocolate hidden in cupcake, every element added to theme)

Pot O Gold ~ Honorable Mention ~ submitted by Kaylon Jackson (loved the Cupcake Camp M&Ms and gorgeous rainbow cupcake, psychedelic! tastes like a mix)

Erin Go Bragh ~ Honorable Mention ~submitted by Erin Derryberry-Mason (great flavor & decorations, good cake, shortening frosting, sharp appearance, gold liner clever)

Pistachio Lime ~ submitted by Megan Rand (OK, good frosting, heavy, chewy)

Chocolate Stout with Irish Cream Icing ~ submitted by Chelsea Mahaffey (very gooey, good Bailey’s, not excited about appearance)

Pinch Me ~ submitted by Colleen Wingo (very lime, tart, green!)

Irish Car Bomb B ~ submitted by Christy Annis (sweet and boozy, crumbly)

Shamrock CupShake ~ submitted by MaryLynn Penner (minty, very green, a little tooth-pasty)

Shamrock Shake ~ submitted by Kate Chilek (very cute, reminds us of chewing gum or toothpaste)

*Winner Timmura Johnson received a CCC poster and pendant, an AmyD coffee sleeve, Sassafrass Bakery gift certificate and a Scrabble Chick “Keep calm and eat a cupcake” necklace

Vegan Entries: Judged by Amy Dalrymple, Jennie Scheinbach and Amy Turn-Sharp

Lemon Basil ~ WINNER* ~ submitted by Amy Hamilton (perfect! light, grown-up, good balance, moist)

Anything Goes (aka the Master and the Margarita) ~ runner up #1 ~ submitted by Stacie Sells (perfect icing, burst of freshness, lemon + salt = great mix)

Jen Surprise ~ runner up #2 ~ submitted by Jen Killius (darling, good party cupcake, great idea, kid friendly & tasty!)

Dark Chocolate Blackout ~ submitted by Jessica Kania (deep richness)

I Can’t Believe It’s Not Bacon ~ submitted by Lisa Steward  (good concept)

I Can’t Believe It’s Not Butterscotch ~ submitted by Jen Uhlrich (tastes like a butterscotch lollipop)

*Winner Amy Hamilton received a CCC poster and pendant, Sweet Stella Designs cupcake bobby pins, an AmyD coffee sleeve, Bakery Gingham t-shirt and a Scrabble Chick “Keep calm and eat a cupcake” necklace

North Market Inspired Entries: Judged by Colleen Braumoeller, Bob Mangia & Martha Snee

Cardamon Sweater ~ WINNER* ~ submitted by Jim Eaton and inspired by Flavors of India (21 out of 25 points)

Hot and Cool Mango~ submitted by Sarah Loch-Test and inspired by CaJohn’s Flavor & Fire (20 out of 25 points)

Pad Thai Panache ~ submitted by Lyndsey Maynor  and inspired by Nida’s Sushi (19 out of 25 points)

Earl Grey Chip ~ submitted by Lisa Sobczynski and inspired by Jeni’s Splendid Ice Creams (18 out of 25 points)

Belgian Waffle Blitz ~ submitted by Lyndsey Maynor and inpired by Taste of Belgium (17 out of 25 points)

Chocolate Baklava ~ submitted by Katie Jo Kelley and inspired by Firdous Express (15 out of 25 points)

Citrus Serenade ~ submitted by Maggie Trudeau and inspired by Bubbles Tea & Juice Co. (14 out of 25 points)

The New Yorker ~ submitted by Paige DeMatteo and inspired by Barry’s New York Deli (14 out of 25 points)

Cup-a-Cannoli Cake ~ submitted by Kim Rawls and inspired by Pastaria (13 out of 25 points)

*Winner Jim Eaton received a CCC poster and pendant, Market Blooms gift certificate, AmyD coffee sleeve, Bakery Gingham t-shirt and a Scrabble Chick “Keep calm and eat a cupcake” necklace

Thanks to our discerning judges: Olivera Bratich of Wholly Craft, Colleen Braumoeller of The Greener Grocer, Miriam Bowers Abbott of The Other Paper, Emily Clemons of Surly Girl Saloon, Amy Dalrymple of Made by AmyD, Lisa Dillman of RestaurantWidow.com, Johnny DiLoretto of WSYX 6/ WTTE Fox 28, Amanda Ellis of Bakery Gingham, Bob Mangia of Market Blooms, Jill Moorhead of The Hills Market, AJ Perry of Sassafrass Bakery, Jennie Scheinback of Pattycake Vegan Bakery, Martha Snee of Omega Artisan Bakery, Joe Spinelli of Spinelli’s Deli, Amy Turn Sharp of doobleh-vay.blogspot and Bethia Woolf of HungryWoolf.com.

Proceeds from CupcakeCampColumbus will go to benefit the Mid-Ohio Food Bank. (Edit: $950 was contributed to the Mid-Ohio Food Bank).

CupcakeCampColumbus was sponsored by Surly Girl Saloon, 52 Weeks of Baking, North Market, CrimsonCup Coffee, Bailey’s Irish Cream, Bushmills Irish Whiskey and Snowville Creamery. Judges and prize sponsors include AmyD, Bakery Gingham, Market Blooms, Pattycake Vegan Bakery, Sassafrass bakery, Spinelli’s Deli, Surly Girl Saloon and Wholly Craft.

Thanks to baker Amy Hamilton for letting us “borrow” her photos while we download ours!

It has been an incredible couple weeks of media coverage for the North Market! Just this Monday we were featured on the front page of the Columbus Dispatch - above the fold even! Check out the fabulous full article by Robert Vitale here>.  Accompanying the article on Dispatch.com was an outstanding video by photographer Doral Chenoweth that shows off the market and our merchants in all of their glory. View the video here>. While they were at it they created a smokin video on CaJohn that debuted on the home page yesterday here>.

This morning we were on television with the  dynamic Johnny DiLoretto (he’s awfully energetic for someone who gets up at 4 a.m.) to promote the Fiery Foods Festival. Johnny featured CaJohn’s Flavor & Fire, Hania’s Olde World Cuisine and Holy Smoke BBQ.

Saturday we escorted Tom McNutt around the North Market to give tips on what to give your sweetheart for Valentine’s Day. From fresh flowers at Market Blooms to truffles from Pure Imagination Chocolatier to wine from Grapes of Mirth and sweet endings with desserts from Omega Artisan Baking, we had plenty of ideas to share for those last minute shoppers in a quandary.

Last Thursday Columbus Alive gave North Market Poultry & Game’s Kitchen Little some well deserved praise for their homestlye cooking. Article here>.

On the same day The Other Paper gave their newest neighbor, Hania’s Olde World Cuisine, some made from scratch love too. Read about it here>.

And two weeks ago market patron favorite Lac Viet Market who is spreading their wings and opening a new place up on Bethel Road received some kudos from Gary Seman Jr. at ThisWeek News  here>.

Thanks to everyone who shares our love of the North Market and helps spread the word about us!

Always fresh, always local….just a couple of the reasons to love the North Market.

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.

If you’ve been here (and we hope you have and return frequently), then you know that a visit to the North Market is quite the sensory experience. What with the colorful and captivating sights, the sound of the market bustle, the wonderful aromas as you travel around the building and the unparalleled tastes of our merchants’ offerings, this place is something special to behold. And we did our best to capture a fraction of that goodness in our newest video vignette. We’re still waiting for “smell-o-vision” technology to become affordable, but we think you’ll get the picture!