Olde Worthington Farmers Market Friends September Newsletter Welcome to the first issue of your Olde Worthington Farmers Friends newsletter! Below you will find several tasty morsels on why it's important to eat local, a vendor profile, recipes, and various other goodies. And don't miss the Market - every Saturday from 9AM to Noon in Downtown Worthington. See you there! The Farmer's Market Joins Olde Worthington Market Day on September 13 Olde Worthington Market Day will be on Saturday, September 13. It’s almost here! This annual event, held on High Street between the Village Green and South Street, celebrates the heritage of farmers bringing their fall harvest to market. There's no better time to support our local farmers than by visiting them on Market Day, where the Farmer's Market -- boasting the largest number of vendors in the event's history -- will be joined by hundreds of other vendors selling everything from art to jewelry, pottery, crafts and more. Be sure to stop by the 'Chef in the Market' cooking demonstrations in the parking lot next to Graeter's, where local chefs will be cooking up delicacies fresh from the farmers' tables! The Farmer's Market will kick off an hour early at 8:00 a.m., so plan to arrive early to get all your favorites before they're gone! Why does eating local matter? Shopping at the Olde Worthington Farmer’s Market isn’t just good for your taste buds, it’s good for your community, our economy and the environment at large. The shorter the distance food has to travel from farm to table reduces fossil fuel consumption and carbon emissions involved in transporting food around the country. Supporting local farmers keeps dollars in your community and economy. It helps ensure that Ohio ’s agricultural traditions remain strong and keeps people working the lands that have been in their families for generations. Eating local gives you access to fresher produce that does not need to be sustained by chemical or other enhancements to ensure a longer shelf-life. Freckle Bear Farms In 2005, Cheryl Olshove was at a crossroads in her life, literally and figuratively. Several life- changing events left Olshove rethinking the path of her life. So she got in her car and went for a drive in the country to Champaign County, an area she’d always loved. With no real plan or forethought, she drove until she found a country real estate agent, which led her to what she calls a “perfect farm in the country.” Olshove and her husband, Vince, bought the farm without hesitation and then asked themselves, “now what?” Olshove always had a fondness for lavender, a passion she learned from her Nana, whose home is always filled with the scent of lavender. She wondered if she could take her interest large- scale. Four hundred lavender plants later, Freckle Bear Lavender Farm was born as well as a sister company, Bear Naked Goods, which offers natural soaps, oils and skin products made by Cheryl with the farm’s lavender. The Olshoves work an intense harvest each summer, harvesting each lavender plant by hand as it blooms. Cheryl is already hard at work preparing for next year’s harvest, including planting 100 new plants and planning for a summer lavender festival at the farm, tentatively scheduled for late June 2009. Find more information on Freckle Bear Farms at www.frecklebear.com or visit their booth at the Market on the East side of High Street. Market Bites A quick, simple recipe inspired from the market Pan-Fried Squash Blossoms 1 pint squash blossoms from the Olde Worthington Farmer’s Market ½ C. flour Pinch cayenne pepper ½ teaspoon sea salt plus more to taste 3-4 tablespoons extra virgin olive oil Gently rinse the squash blossoms under cold water. In a small bowl, mix the flour, cayenne and ½ t. sea salt. Lightly dredge the squash blossoms in the flour mixture and set aside. Heat oil in a medium skillet set to medium/high heat. Fry squash blossoms in oil, turning occasionally until brown and crisp on all sides, approximately 10 minutes. Remove from pan and place on a cloth or paper towel-lined plate to drain. Sprinkle immediately with additional sea salt to taste. Serve immediately. You are what THEY eat More and more cattle farmers today are switching out the mainly high-carbohydrate grain diets for their herds and replacing it with a variety of grasses. You might have seen it advertised at the Market as “grass-fed beef.” While is seems self-explanatory, many might not realize the numerous benefits of eating grass-fed beef as opposed to grain-fed beef. As is well-known, grain, which consists mainly of corn, is a carbohydrate. Hence, feeding bovine large quantities of grain adds a lot of fat to the animal very quickly. While some fat ultimately adds flavor and depth to the beef, it should never come at the expense of tender, lean muscle. Just like people, the animal is what it eats. If it eats a high carb diet, it is not going to have a lot of opportunity to build lean muscle. This translates to a tougher meat that has been found to be a lot less flavorful. Alternatively, when a cattle nibbles on alfalfa, orchard grass, and fescue all day, it is giving its body ample nutrition to build healthy muscle and fat in a slow, natural process. Green grasses are chock full of beneficial nutrients with one being omega-3 fats that are transferred to our bodies when we dine on the beef. Numerous studies have shown that a diet with balanced omega-3 fats has numerous health benefits. It has been found that this is true, as well, for the cattle, which translates to less need for medical care for the healthier cattle. Again, this benefit flows to us in that the meat is cleaner and better for us than feed-lot beef. It is a fine symbiotic cycle. And most importantly, grazing on fresh grasses is a better, more peaceful life for the cattle. That just seems fair. Below is a list of the grass-fed beef farmers (in no particular order) at the Market: Up the Lane Cattle (grass-fed/grain-finished) Sweet Meadows (grass-fed & finished) Raven Rocks (grass-fed & finished) So, find out for yourself just how tender and juicy grass-fed beef tastes by supporting these wise farmers and stocking up on some at the next Market.
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