Feb v4

July will be a busy (and delicious) month at the Worthington Market. July highlights include:

July 4 - Fourth Of July Chili Cook-Off
Its time for the first ever Olde Worthington Farmer's Market Chili Cook-Off. Contestants must drop off a quart (heated and ready to serve) along with a printed copy of your recipe to the Chef in Market Demo Booth no later than 9:30AM on July 4th. Judging will take place at 10AM sharp. The cook-off will feature two categories: meat and vegetarian chili. For more information, please contact Del Sroufe at wellnessforum@hotmail.com

July 11 - Chef in the Market
Our guest chef will be Robin Davis, food editor of the Columbus Dispatch. The culinary fun starts at 10AM on July 11.

July 11 - Farmers’ Market Friends Information Booth
Drop by the Info Booth to learn about the Friends group, ask about the Market, or just chat with a volunteer. Also, you can purchase your very own snazzy OWFM market bag to show that you’re a market regular! Bags are $15, and every dollar raised through the sale of our bags goes to support the outreach, education, and market support activities of the Farmer’s Market Friends. This will be the only Info Booth in July.

Every Saturday Is Market Day
As always, the Summer Market is held in Downtown Worthington from 9AM to Noon every Saturday. Click here to view a map of the Summer Market vendors. Click here for parking information.

Fresh To Your Table
The products available at the Market come from numerous points around Ohio. Whether it's from here in Worthington, or a tiny rural hamlet, the products are alway fresh and tasty! Here are some samples.

Whole wheat ciabatta Chive Bakery Columbus	Swiss Chard The Cottage Garden DeGraff Logan County	Red, white, and blue potatoes Garden Patch Produce Alexandria Licking County	Day lillies Scioto Gardens Delaware Delaware County
Peach tomatoes VanScoy Farms Ridgemont Hardin County	Milk Snowville Creamery Pomeroy Meigs County	Scallions Two Crows Farm Upper Sandusky Wyandot County	Zucchini Northridge Organic Farm Johnstown Licking County
Organic Ground Beef Raven Rocks Beallsville Monroe County	Hostas Our Hosta Haven Columbus	Mushrooms Somerset Herb Farm Somerset Perry County	Blueberries HW Organic Farm Sullivan Ashland County
Mexican Brownies Batter and Bowl Columbus	Organic Cheese Meadow Made Farm Fredericktown Knox County	Beets Wayward Seed Marysville Union County	Eggs Speckled Hen Farm Bradford Darke County
Flowers NightCrawler Gardens Pleasantville Fairfield County	Skinless wieners Oink, Moo, Cluck Farms Pierpont Ashtabula County	Musician Worthington (sorry, he's not for sale)	Granola O.K. Mercantile Worthington

This newsletter is a project of the Old Worthington Farmer’s Market Friends, a group of local volunteers dedicated to enhancing the Farmer’s Market experience by promoting healthy, locally produced food and products, providing education on healthy living, eating locally and sustainably and strengthening our bonds as a community. If you would like to become a member of Friends, are interested in sponsorship or have questions, please contact Jane Haskins

Organic Farm Tour
Here's your chance to visit a working organic family-farm. Northrigde Organic Farm is offering tours on Sunday, July 19, from 2PM to 5PM. They are located at 4211 Van Fossen Rd in Johnstown. It's free!

Follow us on Twitter
Stay current with up-to-the-minute Worthington Farmers' Market news by following us on Twitter. More info is here

Check Out Our Web Site
Looking for info about the Farmer’s Market? Look no further than our new web site, here

Vote for the Worthington Market
Two organizations are running online voting contests to promote Farmers Markets and eating local. First, care2 and Local Harvest are offering $5,000 to the most popular Farmers Market. Cast your vote here.

Second, the American Farmland Trust has the "America’s Favorite Farmers Markets" ™ contest. Show you're a fan of our Market by voting here.

Recipe: Beet Carpaccio
Use those beets and other Market goodies to make this yummy dish.

3 medium beets (about 1 pound), such as red, golden and/or Chioggia
12 ½ -inch-thick slices baguette, preferably whole-grain
4 teaspoons extra-virgin olive oil, divided
1/4 cup crumbled blue cheese, at room temperature
1 teaspoon chopped fresh herbs, such as dill, savory or tarragon
1/4 teaspoon salt
Freshly ground pepper to taste

1.    Place beets in a large saucepan and add enough water to cover by at least 2 inches. Bring to a boil; reduce heat to maintain a gentle simmer and cook until a fork inserted into a beet comes out with little resistance, about 40 minutes. (Overcooking will make the beets more difficult to thinly slice.) Drain and let stand until cool enough to handle.

2.    While the beets cool, brush baguette slices with 2 teaspoons oil. To toast, preheat oven to 350°F. Arrange the slices in a single layer on a large baking sheet and bake, turning once halfway through, until toasted but not browned, about 14 minutes. (Alternatively, grill the bread over medium heat, turning once, until lightly toasted, 2 to 3minutes.)

3.    Trim both ends of the beets and rub off the skins with your fingers. Slice as thinly as possible, using a mandoline or sharp knife. Arrange the beet slices on a large platter or on 6 salad plates. Sprinkle blue cheese, herbs, salt and pepper over the beets and drizzle with the remaining 2 teaspoons oil. Serve with the toasted baguette.
Makes 6 servings.