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| Warmer weather brings an even greater selection of fruits and veggies to the Worthington Summer Market. And there continues to be a wide variety of meats, baked goods, dairy products, and other goodies. 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. |  |
Olde Worthington Farmer's Market Fourth Of July Chili Cook-Off
Get out your Pots and Pans!! Start Soaking those Beans!! Its time for the first ever Olde Worthington Farmer's Market Chili Cook-Off.
Cook-off Guidelines
1) The cook-off will feature two categories: meat and vegetarian chili.
2) The cook-off is open to all aspiring chefs.
3) 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.
4) Each category will be judged by a panel of judges whose decisions will be final
5) The winner in each category will receive a complimentary farmer's market tote bag ($15 value) and will have their recipe featured in the July newsletter of The Friend's Of The Olde Worthington Farmer's Market. Plus, priceless bragging rights!
6) Have Fun!!!!!
For more information, please contact Del Sroufe at wellnessforum@hotmail.com
What's up at the Market?
A lot! Here are some scenes from a recent Market.
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 Sharon Perez
The Chef in the Market starts up again on July 11. Our guest chef will be Robin Davis, food editor of the Dispatch. The culinary fun starts at 10AM on July 11.
Check Out Our New Web Site
Looking for info about the Farmer’s Market? Look no further than our new web site, here
Follow us on Twitter
Stay current with up-to-the-minute Worthington Farmers' Market news by following us on Twitter. More info is here
The Bag Everyone Wants is Now For Sale
Recipe: Green Bean Salad With Asian Seasonings
Put those Market green beans and garlic to great use with this yummy Asian side dish.
| Raw
Sesame Seeds Green beans Rice Wine Vinegar Olive Oil Mirin or Dry Sherry Orange Juice Soy sauce Dark sesame oil Garlic Red Onion, grated |
1
teaspoon 1 pound 2 tablespoons 1 tablespoon 1 tablespoon 1 tablespoon 2 teaspoons 1 teaspoon 1 clove, minced 3 tablespoons |
Place the sesame seeds in a small, dry cast-iron skillet over medium-high heat. Shake the pan frequently and soon the seeds will begin to brown and emit a roasted aroma. Remove immediately from the pan and set aside until needed. Trim off the stem ends of the beans and string them, if necessary. Leave the beans whole. Bring two inches of water to a boil in a large saucepan or skillet with a tight-fitting lid. Add the beans, reduce heat to medium low, cover, and cook until just fork tender, about 7 minutes. Rinse under cold water to stop the cooking and drain well. Meanwhile, whisk together all the remaining ingredients except the sesame seeds and onions until well combined. Toss the beans with the dressing and onion and serve immediately or allow to marinate in the refrigerator for up to a few hours. Return to room temperature before serving. Transfer the beans to a pretty platter and sprinkle with the sesame seeds. Yields 4 side-dish servings.