Participating farms on Saturday, June 26
 Anderson Orchard
Beech Meadow Farm 1) Young "Buckeye" Roosters: we've just harvested a small group of purebred "Buckeye" roosters that were about 15 weeks old. These birds have long legs, bright yellow skin and are single breasted. They weigh between 2.5-3.0 lbs each and are selling for $5.00/lb. Need to make an excellent stock or slow cooked dish? These will provide unparalleled flavor. Also perfect for ethnic dishes requiring more traditionally available native chicken!
2) Fresh Harvest of Pastured Poultry: the second 2010 harvest of Beech Meadow Farm "Grass Finished" chicken is here so recently out-of-stock items (e.g. boneless and split breasts) are be back. Stock up on this delicious chicken while supplies last.
Blossom Acre's Produce
Bridgman Farm I will be bringing tomatoes, swiss chard, peas, beets, onions and basil.
Combs Fresh Herbs We will have fresh lavender, arugula, Swiss chard, red currants, fresh herbs, sugar snap and snow peas.
Ehmann & Sons Greenhouse Hanging baskets and assorted annuals and perennials.
Elizabeth Telling Farm This week it looks like I'll have broccoli, summer squash, maybe some new potatoes, and lettuce to sell (no green beans boo).
Folck Family Farm
Honeyrun Farm This week we will have our usual Pure Raw Honey, Black Locust Honey, and Fall Honey. We are also offering a special discount on our Infused Honey when you buy two jars.
K & R Garden Fresh Produce
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 the first blueberries of the season and Lodi apples.
Persinger Farm I will be bringing pickling cucumbers, cabbage, yellow squash, zucchini.
Rhoads Farm Market Sweetcorn and peaches, first of the season! Red raspberries, green beans, squash, onions, pickles, and more. Email rhoadsfm@bright.net for advance orders.
 Shady Brook Farm We will be bringing broccoli, cabbage, garlic, zucchini and baked goods.
Somerset Greenhouse
Summer Thyme Farm This Saturday we will have: zinnias, dahlias, ornamental peppers, black eyed susan vine, mandevilla vine, succulents and herbs.
Toad Hill Farm I'll have four types of cucumbers, lettuce, kale and eggs.
Toby Run Growers I will continue to have Shiitake and Oyster mushrooms.
The Wayward Seed Farm We're almost un-swamped, almost weeded, but not going to have anything for sale. Mayyyyybe swiss chard, maybe.
Wishwell Farms Produce We will have broccoli, cabbage, cauliflower, zucchini, yellow squash, cucumbers, tomatoes, grape tomatoes, sugar snap peas and home made sweet pepper relish.
EDIBLE COLUMBUS & RHOADS FARM WELCOME SUMMER
Cooking Demo at North Market
Demo and Recipe by Amy Bodiker
Saturday, June 26 from 10 a.m. - 12 p.m.
Corn & Tomato Salad with Creamy Cilantro Dressing
Nothing says summer more than fresh sweet corn and sun-ripened tomatoes. The dressing brings a new kick to Ohio farmstand favorites.
Ingredients:
10 ears sweet corn
2 lbs tomatoes, chopped into 1/2” cubes
3/4 cup chopped red onion
3/4 cup whole milk yogurt
1 large clove garlic, minced
2 teaspoons sugar
juice of one lime
1/2 cup packed cilantro leaves and tender stems
salt and pepper, to taste
Directions:
1. Bring large stock pot of generously salted water to a boil. Meanwhile, shuck corn to remove husks and silks.
2. When water is just at the boil, add corn and cook until just tender, about five minutes. Drain; cool cobs to room temperature.
3. When cool enough to handle, cut corn from the cob with a sharp knife.
4. Combine in a large bowl: corn, tomatoes, and onion. Season with salt and pepper.
5. In blender or food processor, combine all remaining ingredients and blend until smooth. Season to taste with salt and pepper.
6. Toss dressing with vegetables. Let stand for 30 minutes at room temperature to combine the flavors. This salad can be held longer covered in the refrigerator. Bring to room temperature to serve. Makes 8-10 servings
EDIBLE COLUMBUS
www.ediblecolumbus.com
RHOADS FARM
http://www.rhoadsfarmmarket.com | 
Rhoads Farm Market*