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| July 2010 |
Farmers Market update for Saturday, July 31
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Featured Farm.jpg) *
Oakvale Farmstead Cheese
Dale and Jean King
London, Ohio
www.oakvalecheese.com
740-857-0000
How long have you been farming?
Oakvale is a 5th generation dairy farm. Our family has deep agricultural roots in the Central Ohio area dating back to 1853. We appreciate where we live and we are proud to serve as stewards of the environment.
How long have you been coming to North Market?
We have been coming to the North Market for six years.
What are your signature products?
Our handcrafted Farmstead Gouda is an authentic Dutch style cheese. For seven years Oakvale has provided an award winning premium cheese respected on a local and national platform. Our cheese is made solely from the milk of our grass fed registered Holstein cows. Our milk is a grade A premium quality which produces a smooth buttery gouda with a creamy texture. We make regular, aged, caraway, jalapeno, habanero heifer and smoked gouda. We have recently begun making flavored cream cheeses as well.
What is important to you about selling your items at the North Market Farmers Market?
We love that we are able to reach and directly interact with so many people in the Columbus area at the farmers market. Since we sample and talk to our customers face to face we receive instant and excellent feedback about whether people like our cheeses.
How did you become farmers?
We were looking for a way to supplement our income yet remain on the farm. Since our background is in dairy farming, cheesemaking seemed like a natural transition! Our daughter, Elizabeth, took a short course at the University of Wisconsin on cheesemaking. She then studied with Margaret Morris (of Glengarry Fine Cheese) in Ontario, Canada and finally, made the rounds with various cheesemakers in Vermont to hone the art of cheese production. It is now a family affair and our other daughter, Dena is our sales representative.
Do you have any special farming practices?
Our herd of Holstein dairy cows is fed a diet of hay, grass and a small amount of grain. The cows graze on 20 acres of pasture and are not given antibiotics or growth hormones. The total farm consists of 462 acres of which 400 acres are tillable and we are currently also growing soybeans and corn.
*Chef Tricia Wheeler, Editor and Publisher of Edible Columbus will be sampling Garden Tomato & Herb Bruschetta topped with Jalapeno Gouda (recipe below) from 10 a.m. - 12 p.m. at the Oakvale Farmstead Cheese stand this Saturday, July 31.
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Participating farms on Saturday, July 31
Anderson Orchard Sunflowers, gladiolus, 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 1) Premium Dry Aged, Ground Beef Sale - $4.50/lb: Only at Beech Meadow Farm - 100% Grass Fed Heritage Angus Beef, well marbled (NOT lean ~ 80/20), dry aged beef produces a superb burger, meat loaf or ragu! This is a gourmet treat at an everyday price. Stock up while the sale lasts!
2) We're starting to get delicious pullet eggs and expect to be selling rotational, pasture raised eggs (with the bright Orange yolks) from our flock of endangered Buckeye breed hens within a few weeks @ $2.50/dozen.
Bridgman Farm This week we'll have cherry tomatoes, slicing tomatoes, eggplant, onions and peppers.
Godman Guild & Local Matters Community garden offerings.
.jpg) Honeyrun Farm This week we will be bringing pure raw honey, herbal infused honey, bee pollen, comb honey and ghunk honey, handcrafted soap and beeswax candles. We will also have some hardneck garlic and hot peppers.
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: 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 LOTS of tomatoes.
Rhoads Farm Market Homegrown peaches (canning specials available), blackberries, cantaloupe, sweetcorn, tomatoes, green beans, zucchini, eggplant, cucumbers and pickles. Email rhoadsfm@bright.net for special orders.
Shady Brook Farm We will be bringing green, yellow and purple beans, peas, tomatoes peppers and garlic.
Somerset Greenhouse I'll have a taste of tomatoes, sungold cherry tomatoes, garlic, yukon gold and red potatoes, mini squash, peppers galore and love!
Summer Thyme Farm This Saturday we will have a few herbs including cilantro, succulents, troughs, ornamental peppers, blackeyed susan vine, perennials including phlox, delphinium, echinacea, rudbeckias, polemonium, coreopsis and zinnias.
Thomas Family Orchard We will have 6 varieties of apples: Lodi, Tydeman Red, Red Free, Williams Pride, Wealthy, Gingergolds and a few of our wonderful seedless grapes.
See you on Saturday!
Toby Run Growers I will continue to have Shiitake and yellow and grey Oyster mushrooms.
Witten Farm Sweet corn, cantaloupe, tomatoes, cucumbers and zucchini. |
Recipe
Fresh Tomato Herb Bruschetta with Oakvale Jalapeño Gouda
Recipe by Tricia Wheeler, Edible Columbus
Ingredients
Fresh Baguette, sliced into ¼ inch slices
Head of Garlic
Sprigs of fresh Rosemary (minced), Basil & Mint (cut into ribbons)
1 pound Garden tomatoes, diced
¼ cup Olive Oil, 2-3 Tablespoons reserved
3 Tablespoons Balsamic Vinegar
Wedge of Oakvale Jalapeño Gouda, grated
Sea Salt & Freshly Ground Pepper
1. Preheat oven to 400° F.
2. Cut off ¼ top of Garlic head, drizzle with olive oil, and roast in aluminum foil in oven for 30-35 minutes, until cloves feel soft when pressed. After garlic is cool, squeeze garlic into 2 tablespoons of olive oil, add minced rosemary. Brush baguette slices with garlic herb oil, and bake until firm but, still slightly soft.
3. In a separate bowl mix tomatoes, remaining olive oil, balsamic, basil & mint, salt and freshly ground pepper, mix lightly
4. At time of serving, top baguette slices with tomatoes, and top with grated Jalapeño Gouda, can serve as is, or melt the cheese slightly under broiler for one minute. Garnish platter with fresh herbs.
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