Claude Monet
An Easter Menu
Artisan Cheese Tray
Kokoborrego Cheese Company
Mixed Greens Salad with Strawberries and Poppy Seed Dressing
Northridge Organic Farm and VanScoy Farms
Roasted Leg of Lamb
Oink Moo Cluck Farms
Honey Glazed Ham
Oink Moo Cluck Farms and SaraBee Honey
Mushrooms Berkeley (recipe below)
Swainway Urban Farm
Turnip Gratin (recipe below)
VanScoy Farms
Sauteed Kale
Northridge Organic Farm
Dinner Rolls
Weed Knob Acres
Blastin' Blueberry Cream Cheese Pizza
Aimee's Blue Ribbon Spices
Kokoborrego Cheese Company
Mixed Greens Salad with Strawberries and Poppy Seed Dressing
Northridge Organic Farm and VanScoy Farms
Roasted Leg of Lamb
Oink Moo Cluck Farms
Honey Glazed Ham
Oink Moo Cluck Farms and SaraBee Honey
Mushrooms Berkeley (recipe below)
Swainway Urban Farm
Turnip Gratin (recipe below)
VanScoy Farms
Sauteed Kale
Northridge Organic Farm
Dinner Rolls
Weed Knob Acres
Blastin' Blueberry Cream Cheese Pizza
Aimee's Blue Ribbon Spices
Assorted Pies
Pies by The Pie Man
Our vendors for Saturday, March 30th (in both alphabetical and numerical order) include:
14 2 Crows Farms
8 A Few Of My Favorite Things...
2 Aimee's Blue Ribbon Spices
31 Batter and Bowl
9 Blue Jacket Dairy
1 Cedar Cress Farm
17 Chuck Evans' MONTEZUMA Brand Sauces & Salsas
33 Curly Tail Organic Farm
12 Dan the Baker
25 Dana Lee's Bakery & Catery
20 GILLOGLY ORCHARD
21 GILLOGLY ORCHARD
3 GoldenLife Dog Food
4 Gourmet Candy by Karen
7 Jorgensen Farms
15 Mockingbird Meadows Herbal Health Farm
35 Ohio Bison Farm
30 ohio farm direct
18 Oink Moo Cluck Farms LLC
5 Patisserie Lallier
32 Pies by The PieMan
13 Pleiades Maple Products
11 Raven Rocks
36 SaraBee Pure Honey
37 Sassafras Bakery
6 Shagbark Seed & Mill
24 Silver Bridge Coffee Company
19 Sippel Family Farm/Kokoborrego Cheese
29 Soodles Bake Shop
26 Speckled Hen Farm
38 Stonefield Naturals
10 Swainway Urban Farm
22 Sweet thing gourmet
16 VanScoy Farms
34 Weed Knob Acres
1 Cedar Cress Farm
2 Aimee's Blue Ribbon Spices
3 GoldenLife Dog Food
4 Gourmet Candy by Karen
5 Patisserie Lallier
6 Shagbark Seed & Mill
7 Jorgensen Farms
8 A Few Of My Favorite Things...
9 Blue Jacket Dairy
10 Swainway Urban Farm
11 Raven Rocks
12 Dan the Baker
13 Pleiades Maple Products
14 2 Crows Farms
15 Mockingbird Meadows Herbal Health Farm
16 VanScoy Farms
17 Chuck Evans' MONTEZUMA Brand Sauces & Salsas
18 Oink Moo Cluck Farms LLC
19 Sippel Family Farm/Kokoborrego Cheese
20 GILLOGLY ORCHARD
21 GILLOGLY ORCHARD
22 Sweet thing gourmet
24 Silver Bridge Coffee Company
25 Dana Lee's Bakery & Catery
26 Speckled Hen Farm
29 Soodles Bake Shop
30 ohio farm direct
31 Batter and Bowl
32 Pies by The PieMan
33 Curly Tail Organic Farm
34 Weed Knob Acres
35 Ohio Bison Farm
36 SaraBee Pure Honey
37 Sassafras Bakery
38 Stonefield Naturals
Recipes
Mushrooms Berkeley
1/4 cup red wine
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/3 cup brown sugar
1/2 cup butter
1 sweet onion, halved and sliced
1 pound fresh mushrooms, halved
salt and ground black pepper to taste
1. Stir the red wine, mustard, Worcestershire sauce, and brown sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.
2. Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes. Add the mushrooms, season with black pepper, and continue cooking and stirring another 3 minutes. As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture. Simmer until hot, 1 to 2 minutes. Serve immediately.
Recipe from Allrecipes.com.
Turnip Gratin
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it’s delicious spooned over the gratin.
Butter or olive oil for the baking dish
1 garlic clove, cut in half
2 pounds turnips, preferably small ones, peeled and sliced in thin rounds
Salt and freshly ground pepper
4 ounces Gruyère cheese, grated (about 1 cup tightly packed)
2 1/2 cups low-fat milk (1 percent or 2 percent)
1 teaspoon fresh thyme leaves, roughly chopped
1. Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
2. Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
3. Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.
Advance preparation: You can assemble this several hours before baking, but don’t add the milk until you’re ready to bake. You can bake it several hours ahead and reheat in a medium oven.
Recipe from New York Times. Yields 4 servings.
Sautéed Kale
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar
1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.
Recipe from New York Times. Yields 4 servings.
Join us this Saturday, and every Saturday from 10:00am-1:00pm inside The Shops at Worthington Place!
The Shops at Worthington Place
7227 North High Street
Worthington, Ohio 43085
For more information, or questions related to any of our services, please contact us via email at worthingtonfarmersmarket@gmail.com. See you at the market!
The Worthington Farmers Market is an event of the Olde Worthington Business Association, and sponsored by The Shops at Worthington Place.
