Stories, recipes, and seasonal notes from the Countryside community—presented here as a readable digest. For email reminders, use the signup at the end of the page.
Dear Countryside Community, As the year winds down, Countryside is warming up to big changes. On November 30, the Countryside board of trustees met to elect all new leadership for the organization. This new board is made up of Countryside Initiative farmers, farmers’ market vendors, leaders and advocates in the local food economy. This new energy has illuminated a bright future. The new board has reached consensus to reshape the structure of the organization in one main way, so as to achieve more success for years to come.
Farmers’ Market transition
Together, we decided that our beloved farmers’ market has grown over the years to warrant its own governing organization. The board is taking steps to establish an independent 501c3 organization solely to manage the farmers’ market. We will make sure there is seamless continuity and support from Countryside during this transition. The farmers’ market will continue on at Old Trail School through the winter, and at Howe Meadow in the summer. With continued support from the community, the farmers’ market may choose to expand in other ways as well.
Countryside focus and CVNP partnership
As for Countryside, we will take a step back, to take two leaps forward in our partnership with the Cuyahoga Valley National Park. The original mission of preserving the agricultural heritage of the valley and making land available for sustainable agriculture is more important now than ever before. There is no local food without local farms. And, so the work that began decades ago, with many of you supporting the efforts all along the way, we will continue to preserve the countryside for sustainable agriculture.
Why this change
We see this change as the best route forward for both Countryside and its mission, and the farmers’ market’s ability to service the greater Akron area. Over the past few months, we’ve spoken with so many people who love this organization. Some were there at our founding and all of the inspired conversations that led up to it. Some were there while we navigated the process of helping Cuyahoga Valley National Park bring the Countryside Initiative, our beautiful farms in the park, into our landscape. Many of you come to our markets and have developed relationships with your local farmers and vendors. Countryside has helped to create many spaces for meaningful connection. Through these diverse means, we have learned the value of small sustainable agriculture. Not just the colorful seasonal produce, tasty treats, and gorgeous handmade crafts that grace our tables, but the sense of community and belonging that comes from being part of a thriving local food system. Knowing the people who grow the food that nourishes your body, knowing that this food was grown with the utmost respect for the land it was grown on, and being able to share this food with people you care about. It’s a powerful sense of connection.
Looking ahead to 2023
As many of you witnessed, 2022 was a tumultuous year for Countryside. But after taking time to listen to our stakeholders and meaningfully reflect, with new energy and leadership, we enter 2023 with a renewed sense of clarity and purpose. What does 2023 look like for us? Different, but better. Our aspirations for the year ahead are bold, exciting, and possible only through our deep roots in this community. The farmers’ market will thrive with new life, and Countryside will refocus to better serve its partnership with CVNP for farmland preservation. We look forward to sharing updates and progress with you this winter.
Closing
We welcome your feedback and appreciate your support as we move forward. Happy holidays and peace in the new year to you and yours, Ginnette Simko and all of us at Countryside
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Dear Countryside Community, As the year winds down, Countryside is warming up to big changes. On November 30, the Countryside board of trustees met to elect all new leadership for the organization. This new board is made up of Countryside Initiative farmers, farmers’ market vendors, leaders and advocates in the local food economy. This new energy has illuminated a bright future. The new board has reached consensus to reshape the structure of the organization in one main way, so as to achieve more success for years to come.
Farmers’ Market transition
Together, we decided that our beloved farmers’ market has grown over the years to warrant its own governing organization. The board is taking steps to establish an independent 501c3 organization solely to manage the farmers’ market. We will make sure there is seamless continuity and support from Countryside during this transition. The farmers’ market will continue on at Old Trail School through the winter, and at Howe Meadow in the summer. With continued support from the community, the farmers’ market may choose to expand in other ways as well.
Countryside focus and CVNP partnership
As for Countryside, we will take a step back, to take two leaps forward in our partnership with the Cuyahoga Valley National Park. The original mission of preserving the agricultural heritage of the valley and making land available for sustainable agriculture is more important now than ever before. There is no local food without local farms. And, so the work that began decades ago, with many of you supporting the efforts all along the way, we will continue to preserve the countryside for sustainable agriculture.
Why this change
We see this change as the best route forward for both Countryside and its mission, and the farmers’ market’s ability to service the greater Akron area. Over the past few months, we’ve spoken with so many people who love this organization. Some were there at our founding and all of the inspired conversations that led up to it. Some were there while we navigated the process of helping Cuyahoga Valley National Park bring the Countryside Initiative, our beautiful farms in the park, into our landscape. Many of you come to our markets and have developed relationships with your local farmers and vendors. Countryside has helped to create many spaces for meaningful connection. Through these diverse means, we have learned the value of small sustainable agriculture. Not just the colorful seasonal produce, tasty treats, and gorgeous handmade crafts that grace our tables, but the sense of community and belonging that comes from being part of a thriving local food system. Knowing the people who grow the food that nourishes your body, knowing that this food was grown with the utmost respect for the land it was grown on, and being able to share this food with people you care about. It’s a powerful sense of connection.
Looking ahead to 2023
As many of you witnessed, 2022 was a tumultuous year for Countryside. But after taking time to listen to our stakeholders and meaningfully reflect, with new energy and leadership, we enter 2023 with a renewed sense of clarity and purpose. What does 2023 look like for us? Different, but better. Our aspirations for the year ahead are bold, exciting, and possible only through our deep roots in this community. The farmers’ market will thrive with new life, and Countryside will refocus to better serve its partnership with CVNP for farmland preservation. We look forward to sharing updates and progress with you this winter.
Closing
We welcome your feedback and appreciate your support as we move forward. Happy holidays and peace in the new year to you and yours, Ginnette Simko and all of us at Countryside
Dec 5, 2022 · Madison Letizia
What’s in Season: Winter Edition
Overview
Don’t click away. There is such a thing as a winter produce season in Ohio. Granted, it pales in comparison to our generous peak harvest season, but it’s nothing to discount either. First things first, winter farmers’ markets are a real thing in Ohio and you can visit one this season. It’s easy to think that shopping locally and eating seasonally with local food ends with the first frost, but that’s not true! It’s not difficult to create nutritional and healthy meals in the winter out of local food when you remember all the fall produce that is in storage, breads and pastas, eggs, cold hearty brassicas (we are talking to you cauliflower and Brussels sprouts) and greens that are grown under cover thanks to farmers who use season extension techniques. And so, to help you make some seasonal eating choices we put together this seasonal produce guide for winter. Reminder, you may not find all of these items throughout the whole season, but don’t be afraid to ask your farmer about their specific products.
What Fruits & Vegetables are In Season During Winter?
If you’re thinking you’ll just dash into a grocery store this winter and grab whatever looks good, take a moment to remember what shopping at a winter farmers’ market means. You will support farmers and the local food system during the slow season and help keep local businesses stable. Plus, cooking at home with winter vegetables can be not only nutritious, but cozy and even nostalgic. If you need some inspiration, scroll through our recipe archive to find winter produce recipes.
Eating Seasonally Year Round
Curious about other seasonal, local produce options in northeast Ohio? Check out the entire “What’s in Season” series through the links below.
What’s in Season series
Spring Edition
Summer Edition
Fall Edition
Seasonal Eating Chart
Download the full eating seasonally chart and hang it on your fridge or in your pantry to quickly see which fruits and vegetables are in season by month to help inspire your meal planning and farmers’ market shopping list.
Note: The Eating Seasonally Chart may become inaccurate for some crops depending on the season’s weather conditions. Produce availability is dependent upon many factors. In extreme cases, it may cause a given crop to be unavailable all season. In minor cases, it may cause a crop to have a shorter season than normal.
Nov 9, 2022 · Madison Letizia
Local Food Systems Are Still Worth Fighting For
Overview
Food system” is no longer an unfamiliar term to most of us. In the days after the pandemic started it was hard to miss headlines, notices at the grocery store, or conversations with friends about how much our routines around food changed—and how much of it wasn’t temporary. From more conventional livestock farms no longer having outlets to sell to, to staples missing from the grocery store shelves, the food system was starting to show its weaknesses. As we dug deeper, questions about why it was so hard to pivot from selling to restaurants to selling directly to consumers filled the national conversation. But among smaller local food systems, like ours that the Countryside Farmers’ Markets are a part of, people were asking different questions. Why did it come to this? How can we share the importance of local food with more of our neighbors? Can we change the system? Like any system, when it breaks down the impacts are far reaching. But reversely, the positive impacts of something like a local food system on a community can also be meaningful. So let’s explore why local food systems are worth supporting. Outdoor vendors at the Countryside Winter Farmers’ Market at Old Trail School
Outdoor vendors at the Countryside Winter Farmers’ Market at Old Trail School
What is a local food system?
Maybe we start with an example of what is and isn’t local food. Typically, food in our grocery stores, outside of that one small “locally grown” end cap, comes from outside our region (California, Florida, Mexico, etc.). But local foods are often grown or raised nearby, within 100 miles of where they’re purchased typically. Knowing that, a local food system refers to the geographic context in which food is produced, marketed, and consumed and all other supply chain steps moving food from farm to table. (Martinez, et al, 2010)
Generally, a local food system refers to the geographic context in which food is produced, marketed, and consumed and all other supply chain steps moving food from farm to table.
So that means most food we encounter daily comes from pretty far away. Don’t get us wrong, variety is the spice of life and balance is important in all things, but we simply can’t grow certain food in our region. But because we can see kiwis and avocados on our grocery store shelves year round no matter where we live, most of us have forgotten about seasonality and lost a connection to cherished varieties that aren’t easy to ship or don’t fit the grocery store mold. All of that comes at a cost. The global system has taken local, fresh, nutritious foods out of day-to-day food routines for most of us. It has made chemicals, mass production, added ingredients, shipping, plastic, and bland, nutritionally void foods normal. You see, generations ago we started eliminating local food grown and raised right in front of us by people we most likely knew in an effort to grow more, feed more, make more profit. But we never evaluated the impact on little things like the economic impact on farmers-and-small businesses in the local food system, consumer nutrition, and generally knowing where our food comes from. And we never came up with a back up plan in case the system failed one day. But the local food system is powerful, even if it exists in the shadow of big box stores with squash on the shelves year-round. At the Countryside Farmers’ Market, which is a producer-only farmers market, the farmers grow on small farms (itty bitty farms in some cases!), and sell that food directly to consumers at the farmers’ market. That food is purchased by you directly in your community very near where it was grown, and you take it home and you eat it. Simple, just as a food system should be. Generally, local food skips over 1,000 miles of transportation, distributors and middle men, packaging, waxes, gasses, bruising, and typically generic looking and tasting food. You may be thinking, “So that sounds like a good thing, but does it really matter?” Yes.
Why do we need a strong local food system?
Local food made a trendy comeback in recent decades, and after the 2008-2009 recession more restaurants around the country started popping up with “farm-to-table” menus. Phrases like urban agriculture and “food desert” made their way into our vocabulary, and we were more likely to find a farmers’ market nearby where we lived. Because of this progress, society started to understand more about where their food came from, and topics on how it was grown and raised became better understood. But the trend still hasn’t taken hold—we’re consuming local food like it’s a fun thing to do on the weekend and not a lifestyle. If we want to strengthen our local food system and insulate ourselves from the chaos of the global food system, we need to be more consistent at best. Being able to shop locally for fresh food is important to our community and our personal wellbeing in several ways. Let’s explore how. #1 A local food system contains nutritionally rich foods. Real local food is full of flavor and nutrients, but don’t take our word for it. Have you ever said, “This tomato tastes like a real tomato!” with all your heart? The food you’ll find from local sources is typically picked a day before you buy it when the fruit is already ripe and full of all its possible flavor and nutrients. Alternatively, typical grocery store experiences include shopping for produce picked days before it’s ripe in order to ship it in time to ripen at the store or on your countertop. These are the sad, pink tomatoes that are a little mushy that come in a plastic box or bag. Many things can impact nutrients, from the variety of the vegetable, to harvest and transportation time, to the soil quality (which generally is horrendous across the planet thanks to the impacts of modern agriculture, but that’s another topic for later). But, when food is allowed to vine ripen (and that’s more likely with local food) it will contain even more nutrients. For example, the moment a piece of produce is picked its enzymes begin decomposing and feeding on its own nutrients…yeah, it’s a little weird, like Veggie Tales meets The Walking Dead all inside your bell pepper. Researchers have found that the vitamin C content of broccoli was cut in half when it was shipped from out of the country compared to when it was sourced locally (Montclair State University). And if that doesn’t rattle you and you’re thinking you can get by on half the nutrients, don’t be so sure. For years the CDC has been warning that we aren’t getting enough vitamins, so much so that we’re starting to see this called “hidden hunger.” We feel full, but we’re not healthy in terms of getting enough nutrients. Which leads to snacking and filling those gaps with salt and sugar products to satisfy ourselves, and we can guess where that leads. All in all, the more nutritionally dense local fresh foods we can add to our diets, the better. #2 The economy is local, so why shouldn’t our food be too. When you buy local food, your money is likely to continue to circulate within the local economy. Some studies suggest that local food has a multiplier effect. According to the USDA, more than 150,000 farmers, ranchers, and agricultural entrepreneurs are selling quality products directly to consumers in the United States. These direct sales at farmers markets exceeded $1.5 billion nationwide in 2015. But farming is a business, and not many people want to do it. In order to get more fresh foods into our local food system, we need more market and direct-to-consumer farmers. The best way consumers can help with that is shopping locally now. Remember these numbers: $0.17 vs $0.90. The Farmers’ Market Coalition and the National Farmers Union reported that American farmers receive only 17.4 cents of every dollar American’s spent on food. At farmers markets, farmers head home with upwards of 90 cents on the dollar. That’s local economic impact, and that creates a stronger local food system when value is balanced all along the food chain. If we create a strong market within our local communities and the wider local food system, we can help encourage more farmers to get into or stay in business and that means the system remains valuable. That’s worth fighting for. #3 The environment isn’t an afterthought. Lastly, the production of food accounts for 83% of emissions, and can vary according to how the food is grown. Small farms more readily adopt environmentally friendly practices. They often rebuild crop and insect diversity, use less pesticides, enrich the soil with cover crops, and produce tastier food (Columbia Climate School). And by purchasing locally grown foods you help maintain farmland and open space in your community, which helps lower carbon dioxide levels. You may expect to read about transportation costs here, but there are a lot of variables to food transportation costs to consider when comparing local and global food systems. Depending on the definition of local, transportation of local foods can be as impactful per unit environmentally as food shipped through traditional means. This isn’t always the case and probably not a deal breaker, just another reason to get to know your farmer to make the best decision for you and your goals. If in doubt, remember, the longer your food is on the road, the more nutrients your food loses, and that may help you decide where to shop. If we want to truly impact any of these areas, we need to take a different perspective because local food isn’t mainstream anymore—it’s not part of the global food system and therefore requires more effort to support than our weekly shopping routine probably allows for now.
We still have a ways to go
While local food isn’t an oddity in our region, we have to remember that local food isn’t accessible to everyone. Shockingly, or maybe not depending on where you’re from, rural communities suffer from an alarmingly high rate of food insecurity and generally lack of access to fresh foods outside of distant grocery stores. That’s in addition to urban communities and those impacted by climate change disasters which we more commonly hear about regarding this topic. Winter doesn’t mean shopping local has to end.
Winter doesn’t mean shopping local has to end. Plus, it’s no lie that local food can be more expensive than grocery store food. Even before our current economic situation many people couldn’t budget to shop weekly at some farmers’ markets, making it hard for local food to become part of their weekly menu. When buyers are faced with the true cost of food raised by small-scale farms using environmentally friendly methods they often pause. The economies of scale of the global food system has many efficiencies that lower consumer prices. However, it can do that in part by passing on costs like health care from diet-related diseases, water clean-up from fertilizer runoff, or tax subsidies. These are all real costs that someone will have to pay for eventually, but because these costs are not figured into prices at the grocery store, food prices there are often lower than at farmers’ markets where farmers intentionally grow sustainable foods. Sustainable farming practices are more likely to take into account the fair wages of labor, natural or chemical free pest management, animal welfare, crop loss (because they aren’t blasting them with chemicals to keep them alive at all costs), and many other tasks that the global food system skips, automates, or gets help funding or insuring. While there are several truly amazing nutrition assistance programs available to farmers’ market shoppers, equity is still a top-of-mind issue that needs to be addressed in most communities before local food can make it mainstream.
How can you support your local food system?
Eat Locally & Seasonally: Shop at a farmers’ market or from local farms as often as possible. It’s easier to eat locally if you strategize to eat as seasonally as possible. Shopping a producer-only farmers’ market (they grow the food and don’t ship it in) is a great habit to start with when changing your perspective on local food. This will also help reduce food waste since part of shopping at a farmers’ market requires you to plan your meals ahead. Plus, you’ll want to eat every last berry because they’re scrumptious. And winter farmers’ markets are a real thing so you don’t have to retreat to the grocery store when it starts to snow! Local farms still produce some items, mostly greens, under cover at the very end and very beginning of the season. Plus, there are root or stored crops, and heartier foods like beans, squash and potatoes that we all crave in January anyway—so it’s a perspective of thinking more like stews, not fruit salads. Don’t think of this as deprivation, but as appreciation. You will appreciate a fresh local watermelon more in July than a store-bought fruit in February. So again, think about quality and the benefits local food has on you and your community. And lastly, the 2023 Farm Bill is coming up and will shape national strategy on everything to do with food. Tune into the conversations happening now and learn more about the policies that will impact your local food system. Until then, we hope to see you out in your local food system at a farmers’ market.
Oct 4, 2022 · Madison Letizia
Why Do Winter Farmers’ Markets Need to Exist?
Overview
Don’t click away just because you see the word winter. It’s coming and we have to deal with it eventually. One way to make the harsh realities of winter a little lighter is to keep some of your warm-weather routines, and visiting the farmers’ market can be one of those summer habit holdovers.
No, we’re not asking you to hike through the snow to visit your favorite vendors in Howe Meadow (could you imagine!), but rather come inside to Old Trail School to continue shopping locally November through April. Save the Date: Season Opening Nov. 5, 2022 That’s one week after the close of our Howe Meadow Farmers’ Market season If you’ve never shopped at a winter farmers’ market in our region, you’re in for a treat. It’s different from a summer farmers’ market, but let’s explore all the great reasons why winter farmers’ markets exist and why you should try shopping for local products indoors this upcoming season. How and what to shop for at a winter farmers’ market You may be thinking a winter farmers’ market will be made up of only art, baked goods, frozen meats, and handmade items. It’s easy to think that shopping locally and eating seasonally with local food ends with the first frost, but that’s not true!
However, it’s possible to eat local year round once you consider all the fall produce that is meant for storage, breads and pastas, eggs, and greens that are grown under cover thanks to the season extension techniques our savvy farmers use. It’s not difficult to create nutritional and healthy meals in the winter out of local food. Think of all the squash, potatoes, dried beans, spinach, beets, and apples that can fill your plate! And by the time you’re ready for a change, March and April bring more opportunities for fresh early produce again. Reasons to shop at a winter farmers’ market Now that you’re convinced eating locally year round is possible, let’s examine why it’s so important to support winter farmers’ markets. Support farmers and the local food system year-round This is pretty straightforward, but in case you didn’t know, farmers’ don’t take the winter off. This is a key time to support them by purchasing local produce and meats as they begin to plan and prepare for next spring. Budget and crop planning spreadsheets, equipment repairs, and animal care are all tasks happening every day on our local farms. Keep that in mind when you’re thinking about stopping by a grocery store instead of the market, and remember your part in keeping our local food system strong. Sustainable and healthy eating habits Remember that local food is typically healthier food full of nutrients. That doesn’t change in the winter even when we’re talking about root crops like potatoes, beets, and radishes that can be preserved or stored. Yes, any type of preparation or storage of foods will diminish the nutritional value, but food that starts locally and grown in sustainably managed soils starts off with higher nutrient values. So when you’re trying to get the most nutritional bang for your buck, shop for local produce and meat and ask your farmer about their growing and production processes. (Side note, winter markets are a great time to get to know your farmers and local vendors since they’re typically not as busy as summer markets.) Local food access programs Countryside believes that fresh, local, and healthy food should be available to everyone, regardless of their budget. Many food access programs, like SNAP, offer incredible local food and farmers’ market benefits for low income families and individuals in our area. This is amplified by programs like Produce Perks or Senior Farmers’ Market Nutrition vouchers. For these members of our community, the winter farmers’ market is another healthy avenue to use these benefits and a major reason why winter farmers’ markets are important to communities. We’re very lucky to live in a period where farmers’ markets aren’t rare anymore, and that includes winter markets too! In fact, more and more cool climate markets pop up every year across the states. So don’t be shy and make it a point to explore a winter market this year. Winter farmers’ market features We bet you’re curious about what you can expect at the Countryside winter farmers’ market. Great question. There are a few features you should know about that make the winter farmers’ markets easier to shop and more fun to visit! Preorder pick up option If you like to plan your meals ahead of time or are strapped for time (hello, holiday season!), preordering your market haul for a fast pick up on market day, or curbside pickup, is made for you. Each market week you can order ahead with our preorder option (Tuesday, 10am – Wednesday 6pm) from participating vendors using our online shop for a $5 fee. Then, at that week’s market, you can collect your preordered items from the vendors. This way, you know they won’t run out before you get there, and you’re probably getting the best looking produce and goods since you’re the first to order! Cooking demos One of the great features of a winter farmers’ market is the cooking demos from local chefs. These are great sources of inspiration if you’re struggling with what to do with winter market produce. These demos are meant to take a little guesswork out of cooking with fall and winter foods so you can still eat locally without the headache. Local holiday shopping Winter farmers’ markets offer a special opportunity to shop for local handmade and homemade goods that make for meaningful gifts and treats around the holiday season. Starting in November and through the holiday shopping season, most winter markets are filled with specialty items from preserves to festive treats or local crafts to gift sets.
Now that you know about winter farmers’ markets and all they hold in store for the season, make plans to visit us regularly and support local small businesses throughout the season. The Countryside Winter Farmers’ Market at Old Trail School schedule is below, so mark your calendars! >> November 5, 19 >> December 3, 17 >> January 7, 21 >> February 4, 18 >> March 4, 18 >> April 1, 29 *Note, as all of us Northeast Ohioians know the weather can change our plans at any moment. Follow us on Facebook or Instagram for last minute updates, market delays or cancellations.
How and what to shop for at a winter farmers’ market
Reasons to shop at a winter farmers’ market
Support farmers and the local food system year-round
Sustainable and healthy eating habits
Local food access programs
Winter farmers’ market features
Preorder pick up option
Cooking demos
Local holiday shopping
Note, as all of us Northeast Ohioians know the weather can change our plans at any moment. Follow us on Facebook or Instagram for last minute updates, market delays or cancellations.
Sep 19, 2022 · The Countryside Team
What’s in Season: Fall Edition
The leaves in the valley are beginning to change, and so is the seasonality of produce available at the market. Typically when we think of autumn produce, we think of apples, pears, pumpkins, squash, and local favorites, pawpaws. Lucky for us Ohioans, there’s actually a rather large abundance of fresh, in-season produce that thrives during the fall. So what can you expect to see at the farmers’ market this fall season?
Fruits and Vegetables Available at the Farmers’ Market this Fall
As we enter our final weeks of our outdoor farmers’ market at Howe Meadow and prepare to move indoors for the winter farmers’ market at Old Trail School, there’s plenty of fresh, locally grown produce that’s currently in season. Let’s take a look. And don’t forget, as we get later into the year, we’ll start to see stored crops from the end of harvest season! Why is Seasonality and Local Food Important? The concept of eating seasonally is a historically rooted concept. In ancient India, the practice of ayurveda (an ancient alternative medicine system), had a special term for eating seasonally, called ritucharya. It consisted of a list of seasonal foods and the best time to eat them, used in order to prevent disease and maintain a healthy lifestyle. Until recently, when the global food system made all types of foods of varying quality available at our finger tips, most people ate seasonally because there was no other way. Fruits and vegetables naturally grow in cycles, ripen during certain seasons, and die back or go dormant during the remainder of the cycle. Although we are technically able to eat certain fruits and vegetables out of season, those that are in-season are considered to be fresher and more delicious, not to mention nutritionally superior. Studies show that fruits and vegetables that are allowed to ripen naturally contain more nutrients than those that are consumed out of season. Similarly, foods that are shipped from out of the region (outside our local food system) have fewer nutrients too. This is due to when they’re harvested (before the produce was ripe and full of all its potential nutrients) and how long the transportation process takes before produce gets to the grocery store (nutrients breakdown as soon as the produce is picked). Not only is eating with the seasons good for your own health, but it’s considered to be healthy for the environment as well. It allows fruits and vegetables to return to their natural cycles allowing soils to replenish and ecosystems to work naturally in tandem. If you find it hard to remember what’s in season or you’re new to eating seasonally, don’t worry, we have a cheat sheet for you! Download the eating seasonally chart. We recommend hanging it on your fridge or in your pantry to quickly see which fruits and vegetables are in season by month to help inspire your meal planning and farmers’ market shopping.
Harvest crops
Apples
Arugula
Beans
Beets
Blackberries
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Chard
Collards
Ginger Root
Kale
Kohlrabi
Leeks
Leafy Lettuce
Mushrooms
Mustard Greens
Okra
Onions
Parsnips
Pawpaws
Pears
Peas
Peppers (Bell, Hot and Sweet)
Plums
Potatoes
Radishes
Rutabaga
Spinach
Squash (summer & winter)
Sweet Corn
Sweet Potatoes
Tomatoes
Turnips
Herbs
Lavender
Mint
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme
Why is Seasonality and Local Food Important?
A Farmers’ Market Guide to Eating Seasonally this Summer
If you find it hard to remember what’s in season or you’re new to eating seasonally, don’t worry, we have a cheat sheet for you! Download the eating seasonally chart. We recommend hanging it on your fridge or in your pantry to quickly see which fruits and vegetables are in season by month to help inspire your meal planning and farmers’ market shopping.
Note: The Eating Seasonally Chart may become inaccurate for some crops depending on the season’s weather conditions. Produce availability is dependent upon many factors. In extreme cases, it may cause a given crop to be unavailable all season. In minor cases, it may cause a crop to have a shorter season than normal.
Sep 6, 2022 · Guest Blogger
Egg Nutrition: What Makes a Pasture Raised Egg So Healthy?
Photo courtesy of Tierra Verde Farms: Eggs from hens raised free on pasture without feeding drugs, antibiotics or GMO grains. In the 1930s, scientists and food producers were creating the first plans to take poultry off family farms and raise them in confinement. To enact their plans, they needed to create “feed rations” that would keep the birds alive and productive even though they were denied their natural diet of greens, seeds, and insects. It was a time of trial and error. In a 1932 experiment conducted by the U.S. Department of Agriculture, breeding hens were taken off pasture and fed a wide variety of feed ingredients. When the birds were fed a diet that was exclusively soy, corn, wheat or cottonseed meal, the chickens didn’t lay eggs or the chicks that developed from the eggs had a high rate of mortality and disease. But when birds were fed these same inadequate diets and put back on pasture, their eggs were perfectly normal. The pasture grasses and bugs made up for whatever was missing in each of the highly restrictive diets.
Photo courtesy of Tierra Verde Farms: Hen coop on rails in he background with the feeders and waterers to either side. Everything is on rails or wheels because it moves everyday.
Vitamin D content
Eggs from hens raised outdoors on pasture have from three to six times more vitamin D than eggs from hens raised in confinement. Pastured hens are exposed to direct sunlight, which their bodies convert to vitamin D and then pass on to the eggs. Vitamin D is best known for its role in building strong bones. New research shows that it can also enhance the immune system, improve mood, reduce blood pressure, combat cancer, and reduce the risk of some autoimmune disorders. This good news about eggs comes from a study released by Mother Earth News, a magazine that plays a leading role in promoting health-enhancing, natural foods. The editors found that eating just two eggs will give you from 63-126% of the recommended daily intake of vitamin D. Note that this benefit comes only from hens that are free to graze fresh greens, eat bugs, and bask in the sun. Most of the eggs sold in the supermarket do not meet this criterion. Even though the label says that the eggs are “certified organic”, come from “uncaged” or “free-range” hens, or come from hens fed an “all-vegetarian” diet, this is no guarantee that the hens had access to the outdoors or pasture. Look for eggs from “pastured” hens. You are most likely to find these superior eggs at farmers’ markets or natural food stores.
The many benefits of pasture-raised eggs
Photo courtesy of Tierra Verde Farms: Hen coop on rails in he background with the feeders and waterers to either side. Everything is on rails or wheels because it moves everyday. As it turns out, all those choices of eggs at your supermarket aren’t providing you much of a choice at all. Recent studies conducted by Mother Earth News magazine have shown once again that eggs from chickens that range freely on pasture provide clear nutritional benefits over eggs from confinement operations. Mother Earth News collected samples from 14 pastured flocks across the country and had them tested at an accredited laboratory. The results were compared to official US Department of Agriculture data for commercial eggs. Results showed the pastured eggs contained an amazing: I wrote this blog to answer the question that so many customers ask, “Why are our eggs different?” It’s because our hens are pastured. It not only makes a significant difference in nutritional value of the eggs, as I have documented here, but it also makes a big difference in how they look. Since our hens get fresh greens, they end up with 7 times the beta carotene, as documented by Mother Earth News. You remember beta carotene? It’s in carrots. It’s what makes them orange. So when you are wondering why commercial egg yolks are pale yellow and our eggs yolks are deep yellow to orange, you are actually seeing the nutritional difference. You are seeing vitamins and minerals. The most significant difference is taste, but you will have to try that for yourself. It is a wonderful thing to find out that you can eat great tasting food that is good for you and contains less bad fat, more good fat, and more vitamins and minerals. It’s a win-win! Mike Jones’s newsletter for Tierra Verde Farms saw this blog first! If you want to read more great blogs like this from Mike, you can opt-in to his newsletter here.
Reported nutrient differences (pastured vs commercial)
1/3 less cholesterol than commercial eggs
1/4 less saturated fat
2/3 more vitamin A
2 times more omega-3 fatty acids
7 times more beta carotene
About the author
Aug 29, 2022 · The Countryside Team
Too Hot To Handle: Spicy Peppers at the Farmers’ Market
If you’re a lover of hot sauces and flavorful foods, don’t discount the power of locally grown peppers. You can find a variety of spicy peppers at the Countryside Farmers’ Market this time of year, so let’s see how you can put them to use.
Spicy Farmers’ Market Peppers
Luckily for us Ohioans, there is a large variety of spicy peppers that grow well in our soil. Be on the lookout for:
Jalapenos
Hungarian Hots
Cubanelles
Poblanos
Serrano Hot Blocks
Shishtos
Anaheims
Habaneros
Cayennes
While this isn’t an extensive list, and where there’s a will there’s a way to grow just about any hot pepper anywhere on the globe, this is a pretty common list of what you might expect to find from the farmers at the market.
And of course the farmers’ market will have a variety of bell and sweet peppers for those of you who aren’t testing their taste buds or trying to best the Scoville Scale!
Common varieties you may see
Jalapenos
Hungarian Hots
Cubanelles
Poblanos
Serrano Hot Blocks
Shishtos
Anaheims
Habaneros
Cayennes
What’s the Scoville Scale?
The Scoville Scale, created to rate the heat of chili peppers, was created by Wilbur Scoville in 1912. Scoville held an experiment where he asked participants to taste each pepper, ground up and diluted with sugar and water. Each participant sipped each sugar-water pepper concoction, and reported how hot each pepper was. Scoville would continuously dilute each one until the heat was completely diminished by the sugar and water. This way, he could depict which peppers were the spiciest depending on the amount of dilution each pepper required to totally eliminate their spice. Since everyone has different tolerance-levels of spice, the Scoville Test is considered to be more subjective depending on the individual. Today, we have even more advanced forms of rating heat. A more modern method of testing the spiciness of hot peppers is the use of HPLC (high performance liquid chromatography). This type of test is considered to be the most accurate method in determining the amount of capsaicinoids (the pepper’s spicy component) that are present. Since HPLC is a very complex and expensive process, let’s just stick to the Scoville Scale to depict just how hot much pain we can expect from our pepper experience. Check out this more extensive Scoville Scale if you’re interested in the intensity of other peppers.
The Science Behind Spice
As mentioned before, spice is considered to be a subjective concept, since everyone’s tolerance levels vary. What’s even more interesting is how spice affects the human body, and what chemicals are produced during the process of eating something extremely spicy. The chemical responsible for the spicy sensation is called Capsaicin.
“Capsaicin is the chemical responsible for the “heat” in chili peppers. Like many over-the-counter muscle rubs—think “IcyHot”—capsaicin can bring on both tingling sensitivity and numbness.”
One common misconception about spicy peppers is that the capsaicin is held within the seeds, making the seeds the spiciest part of the pepper, when in fact it’s the placenta, the membrane surrounding the seeds, that carries the heat. Photo via Birdhouse Chillies So what exactly happens to our bodies when we encounter the heat? When in contact with capsaicin, our nervous system sends out responses that activate our senses of touch and smell. The receptors that block topical pain signal to you that you are being burned when eating a spicy pepper, altering and heightening the sensitivity of your taste buds and the sensations in your mouth. If not careful, peppers that fall at the top of the Scoville Scale can actually cause bodily harm. Since capsaicin is considered to be toxic (mildly – meaning it’s dangerous to be consumed in massive quantities), it’s important to limit the amount of spice you are subjecting yourself to. There have been hospital cases of individuals who consumed an entire Carolina Reaper pepper, considered to be the spiciest pepper in the world, where people required a complete flushing of capsaicin from their bodies because the pepper caused severe reactions like severe head pain, along with fever, blurred vision, and in rare cases, even seizures. That being said, it’s best to utilize the spiciest peppers in small amounts to add just the right amount of kick to your food.
What to do with Peppers in the Kitchen?
Once you’ve found your spicy peppers and you know what to expect from their spiciness, what are you going to do with them? First, you can store your peppers in the refrigerator for a week or two, just make sure they’re dry before storing them in the drawer. Next, consider if you’re going to use your peppers raw, roasted, stewed or stuffed—although you probably did that before you shopped the farmers’ market. And think about the flavors you’re going to mix with your peppers too to make sure your dish is well balanced. If you find the spice is going to be too much, you can remove the seeds and membrane before preparing your peppers. Peppers are very high in vitamins C and A, along with folate, vitamin B6 and vitamin E and fiber, but did you know the riper the pepper the more nutritional value it provides? Colorful peppers are high in lycopene, a powerful antioxidant too. So don’t go light on the peppers this season…well, maybe just a little when it comes to those more intense varieties! So now you’re ready to shop for spicy peppers at the farmers’ market to make your favorite sauces, dishes, and spices! Some peppers are still in the harvesting process, so visit the market throughout the season to find your next spicy pepper fix! And remember, each season is different, so ask your farmers which spicy peppers they have and how they recommend using them!
Aug 16, 2022 · Madison Letizia
Bison Sausage and Apple Stuffed Acorn Squash
Somewhere between summer and fall you will find the season’s first acorn squash. With their sweet, yellow-orange flesh and a slightly nutty flavor, acorn squash are rich in antioxidants and a can’t-miss seasonal treat.
Recipe from Akron Ohio Moms 4-6 servings
Recipe details
Source: Akron Ohio Moms
Yield: 4-6 servings
Ingredients
3 medium Acorn Squash*
1 cup Organic Oat Groats*
1 lb. Bison Sausage Links, casing removed*
1 tsp Olive Oil
1 cup Onion, chopped*
1 Green Pepper, chopped*
2 cloves Garlic, minced*
1 Green Apple, chopped*
1 stalk Celery Stem and Leaves, chopped*
6 Organic Brown Eggs*
¼ tsp Kosher Salt
¼ tsp Black Pepper
Method
Preheat oven to 375°F.
Bring 3 cups of water and a dash of salt to a boil in a medium saucepan. Add 1 cup organic oat groats, cover, and reduce temperature to a gentle simmer for 40 minutes, stirring occasionally, until soft and water is absorbed. Set aside.
While oat groats are simmering, cut the acorn squash widthwise and scoop out the seeds with a metal spoon.
Place acorn squash cut-side down onto your baking sheet. Bake for 20-25 minutes or until your acorn squash is soft when you press on the skin. Remove from the oven and let cool.
While squash and oat groats are cooking, add olive oil to a large skillet over medium heat.
Add onion, green peppers, garlic, and celery stems and leaves, sauté until onion is translucent, about 3 minutes.
Add Bison sausage and cook, breaking it up until no pink remains. Remove from heat.
Stir in chopped apples and cooked oat groats.
Spoon the bison mixture into the cooked acorn squash halves and make a whole in the center for the egg. Crack an egg into each side of the acorn squash and sprinkle with salt and pepper.
Bake for another 10-15 minutes or until the eggs are cooked to your preference.
Aug 3, 2022 · Ginnette Simko
Looking Ahead to the Future of Countryside
Context
Dear Friends, Our outgoing CEO, Tracy Emrick, recently shared a blog titled “Looking Back at Countryside: It’s Our 23rd Birthday.” Reading this as Countryside’s incoming director, I am humbled by the vision that has been shared by so many over the years and the countless hands that have worked to bring that vision to life. Countryside’s original belief in what agriculture should be—nutritious food for all, healthy communities, and environmental stewardship—has been inspiring people for decades. I am also impressed by the changes this organization has weathered. Our tumultuous world has impacted our work in ways we never anticipated, especially in recent years. I began my career at Countryside in January 2020, so I saw first hand how crucial our work truly is. COVID exposed what we already knew: our food system is most resilient when it is local, personal, and cooperative. Our network of farmers, partner organizations, staff, and volunteers never missed a beat. Our first curbside farmers’ market was messy, but we figured it out. We made sure that our community could safely access quality food, grown with reverence for the precious natural resources we are privileged to steward in northeast Ohio, even in the most trying times. We also expanded our programming during that time to provide training for the next generation of farmers, connecting them with the local resources and mentorship they need to be successful in an industry that often undervalues them. The New Farmer Academy is our investment in our future, and one that we believe is worth making, especially now. Like many small businesses and nonprofits, our hard work during those difficult times came at a cost. Staff burnout, turnover, and difficulty securing funding have taken their toll. Frankly, our finances are in very poor condition. We need your help.
Where we are
We have already scaled back our programs and operations in every effort to keep Countryside alive. Yet I remain hopeful. I know that Countryside can survive this setback because I’ve seen what we can accomplish when we come together as a community. This is messy, but we’ll figure it out. Like our food system, our organization is most resilient when our work is local, personal, and cooperative. We have a scrappy, dedicated team and a lot of people rooting for us. We have long standing friendships with partners like Cuyahoga Valley National Park, Old Trail School, Produce Perks Midwest, Inc., and the Sustainable Agriculture Program at LCCC. There are incredible new opportunities for collaboration on the horizon. We are not alone. That single phrase, “connecting people, food, and land,” was part of our mission statement when Countryside began. It is the core of our current mission “to build a thriving local food community by connecting people, food, and land, in and beyond Cuyahoga Valley National Park.” It strikes me that the most important element of that phrase, and the real essence of what we do, is connection. Connection to the earth, connection to our food, and connection to each other. Connection to you.
Harvest campaign
This year, in light of our circumstances, we are kicking off our annual harvest campaign early, and asking directly for your help. Our fundraising goal of $250,000 will ensure that:
What the $250,000 goal supports
Our team will see you at the farmers’ market on Saturday mornings
Our farmers have resources to run their businesses
Our families can put local, healthy food on their tables
Our interns can harvest the fall crops they have planted
Our farmland is protected and preserved
Our staff can make certain Countryside is in a position of strength going into 2023
How to help
We can do this with your help. And because we are all in this together, I’d like to kick off this campaign with a personal donation. I hope you will join me in looking ahead to the future of Countryside with a generous contribution TODAY. Please consider a monthly recurring contribution of $25, but we truly appreciate anything you can give at this time.
It may be easier to ask what’s not in season rather than asking what produce is in season in Ohio during the summer! If you have a favorite fruit or vegetable, it’s likely to be at its best in the summer. As you gear up for cookouts, parties and summer holidays, check out our seasonal eating guide to craft perfect seasonally inspired dishes. And don’t forget, summer is long, so if something isn’t at the market one week, stop back later to see what’s being harvested. And, as always, ask a farmer! We know you’ll learn something new if you do.
How Do You Shop Seasonally?
The easy answer? Head to a local farmers market that focuses on producer-only vendors so you know the local produce you’re shopping is truly local. You’ll notice quickly if you’re shopping in Ohio in June that you won’t see winter squash or bananas, and that’s good—those are not seasonal or local for summer in the region.
Shopping seasonally at a farmers’ market is just as easy as going to a grocery store once you learn a few tricks. For example, make a list ahead of time, bring a reusable shopping bag and maybe pack a cooler for the car if you’re purchasing delicate produce or pasture-raised meat. And bring cash. Most vendors take credit cards, but cash is faster and easier to handle.
Fruits and Vegetables in Season
Summer at the farmers’ market can get a little competitive especially when it comes to berry season. Don’t get us wrong, we love all our local produce, but berry season is here and gone in a flash. So, we recommend you visit the farmers’ market each Saturday to see what has come into season, and to keep a close eye on your eating seasonally chart so you can scoop up your favorites at peak season.
Berries at a Farmers' Market
Harvest Crops
Apples
Arugula
Asparagus
Basil
Beets
Blackberries
Blueberries
Bok Choy
Broccoli
Brussels Sprouts
Cabbage
Carrots
Celery
Chard
Cherries
Chives
Cilantro
Collard Greens
Corn
Cucumber
Eggplant
Fava Beans
Garlic Scapes
Grapes
Green Beans
Green Onions
Ground Cherries
Kale
Leafy Greens
Leeks
Melons
Mushrooms
Mustard Greens
Nectarines
Okra
Onions
Parsnips
Peaches
Pears
Peas
Peppers
Plums
Potatoes
Radicchio
Radishes
Rappini
Raspberries
Rhubarb
Shallots
Strawberries
Summer Squash
Sweet Potatoes
Tomatillos
Tomatoes
Turnips
Zucchini
Herbs
Lavender
Mint
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme
A Farmers Market Guide to Eating Seasonally this Summer
Find it hard to remember what’s in season right now? Download our eating seasonally chart—we recommend hanging it on your fridge or in your pantry to quickly see which fruits and vegetables are in season by month to help inspire your meal planning and farmers’ market shopping list.
Note: The Eating Seasonal Chart may become inaccurate for some crops depending on the season’s weather conditions. Produce availability is dependent upon more factors than one. A significant factor that has to be taken into consideration is the weather. In extreme cases, it may cause a given crop to be unavailable all season. In minor cases, it may cause a crop to have a shorter season than normal.
May 25, 2022 · Tracy Emrick
Looking Back at Countryside: It’s Our 23rd Birthday!
Overview
For 23 years, Countryside has connected people, food, and land across northeast Ohio. Today, we can say we’ve advanced Countryside’s vision year after year and have done a whole lot of good work in these last two decades! There is still a lot of work to be done, but to mark this birthday let’s take a look at the progress we’ve made so far and the hopes we have for the future!
The Vision of Our Founder
The idea Countryside’s founder Darwin Kelsey put down on paper way back in 1999 is well on its way to fruition.
Darwin Kelsey (center), Lisa Petit and Craig Kenkel (current/former CVNP Superintendents), and new farmers Mark and Emily Trapp, of Trapp Family Farm | Circa 2013
He knew that local food would grow in demand and envisioned it would once again become commonplace.
He hoped we could help the farmers and land stewards who would tend to the soil and pastures.
He believed that the small farm dream (and to put farmers on public land) could be a viable reality for those tenacious enough to rise to the challenge and who worked with our partner Cuyahoga Valley National Park (CVNP).
Today, and thanks to the growing number of small farms and support organizations like ours, the sales of local farm products grew nationally from $11.8 billion in 2017, up from $8.7 billion in 2015, rising to 3% of the market share. And there’s strength in numbers! The tiny 1% of local producers rose to 8% over the last decade.
Demand continues to grow because smart consumers like you want to care for their bodies and the planet, and they know the social and economic value of good local food.
What We’re Celebrating
Original Market Location – Heritage Tree Farm, Peninsula, OH | Circa 2004
Since 1999, Countryside has worked tirelessly with CVNP and a dozen aspiring farmers to launch one of the most unique land-lease programs in the country, the Countryside Initiative.
Countryside Farmers’ Markets put over $13,750,000 into the hands of small, local farms and businesses and have welcomed over 500,000 customer visits to its markets.
Countryside’s Community Food Access programming serves over 3,000 low-income households in four counties helping families put healthy food and fresh fruits and vegetables on their plates.
Countryside has given 22 interns and apprentices top-quality classroom and field experience to build careers in agriculture and provide workforce support to 16 northeast Ohio farm businesses.
We stayed in our communities throughout the pandemic making sure local shoppers had safe access to healthy local food and our farmers and producers could get their products to market.
Our Momentum
Old Trail Farm, home to the New Farmer Academy | Circa 2019
So, what have we learned since 1999 and how do we keep up the momentum?
Know your farmer! Growth in local food demand is great for producers but can also lead to big box marketing ploys that deceive consumers about where and how their “local food” is grown.
Every acre counts. Access to land is still, and more than ever, a crisis issue. If we want to protect our global food supply and our planet, our local, state, and federal lawmakers need to act now and do more.
Grow new farmers! First generation farmers need training and work experience like any vocational career, and farms in their first 10 years of operating need a trained labor pool to help them reach profitability.
Ask your purveyors where their food comes from. The logistics and technical infrastructure to make local food distribution sustainable needs to be improved if we want our local chefs and makers to be able to prioritize local food.
Everyone should have the choice of what’s on their plate. Healthy food makes healthy communities, and no one should have to compromise their health to feed their family.
This is the work we do everyday. For 23 years we’ve been here to help farmers, to help you, and to help our planet.
And of course, you can easily make a donation today to directly impact the progress we make toward birthday number 24!
May 17, 2022 · Madison Letizia
World Bee Day & The Importance of Our Pollinators
Overview
Your first memory of bees as a child may be of frantically running and screaming on the playground out of fear of being stung by a yellow and black buzzing creature. Maybe you escaped the ordeal or perhaps you were the target of an angry insect that day, or maybe you even struck back and squashed your enemy instead. Hopefully today there is less screaming and running (and squashing) when you see a bee, and more of an appreciation for these winged magic workers. In honor of World Bee Day, we want to showcase exactly what makes these insects so important to our world and local ecosystems.
The Bees Get Their Day
First, World Bee Day was created to spread awareness of the significance of bees and other pollinators to our survival. And this isn’t just another wacky day of the year holiday, Slovenia proposed creating a World Bee Day to the United Nations after highlighting the impact of diminishing populations of bees globally and what it is doing to our food security, agriculture and environmental conservation efforts. After three years, the UN General Assembly designated May 20 World Bee Day to point the world’s focus toward protecting and learning more about these vital insects.
What Happened to All the Bees
It wasn’t that long ago that driving down the road in the summer you’d collect a windshield full of bugs. That’s not the case today. Many insect populations are decreasing and disappearing, and if we know anything about the food web, we know that is a bad sign. Bees are no exception and many studies are calling our current period a “pollinator crisis” around the world. A 2015 International Union for the Conservation of Nature reportwas the first comprehensive assessment of the European bee species. It stated, “Nearly 10% of bees are facing extinction, and around 5% of them are probably endangered,” and no data is available for nearly 57% of other species. Furthermore, bee losses in the USA amounted to 33% in 2017 and the journal of Science announced in 2020 that bumblebee populations have fallen by 46% in North America. None of this is to mention the strange Colony Collapse Disorder taking its toll too.
Locally, to put that into perspective, Mike Wargo the resident Bee Guy and Co-Owner at Brighton Wool & Honey Co., shared that “anyone in the bee business knows they’re dying more often than they used to.” While he mentioned that causes from a variety of reasons are to blame, he stressed the importance of protecting bee environments as the greatest way to support our pollinators.
Experts interviewed by FAO noted that, “The absence of bees and other pollinators would wipe out coffee, apples, almonds, tomatoes and cocoa to name just a few of the crops that rely on pollination.” A shift to more pollinator-friendly and sustainable food policies and systems is the main recommended solution to slow down and turnaround this trend—and we need to move quickly. Pollinators like bees have a positive impact on 35% of the world’s crop production, increasing outputs of 87 of the leading food crops worldwide, plus many plant-derived medicines. Meaning every food system on the planet is in some way dependent on bees.
What Can We Do?
The “apartments” in this bee hotel are made from hollow bamboo sticks. (lcrms/shutterstock)
Luckily, we have many options to support pollinators! Start with these steps this summer and spread the word to your neighbors and friends.
Use native plants and nectar-bearing flowers in your landscape and garden and choose a lot of variety when possible to attract many different types of bees and pollinators.
And don’t forget to include water and shelter! Broken pots make great options for both of these tasks.
Start a #NoMowMay movement in your community by not cutting your grass until after all the pollinators hibernating have had time to wake up for spring. And Mike from Brighton Wool & Honey Co. encourages you to leave your weeds too—pollinators need those weeds as a food source!
Use organic/natural sprays that don’t harm bees. No matter what you spray, use it in windless weather either early in the morning or late at night when bees are less active.
Buy honey and other hive products from your nearest local beekeeper. Plus these are great tools to combat allergies!
Teach children (or really anyone!) the importance of bees and their huge impact on how we live our lives.
Let vegetables bolt after you’re done to give pollinators an easy food source.
Create designated locations for bees in your yard or garden so they have a safe place close to your garden, it’s a win-win!
Alternatively, set up a pollinator sanctuary suited for a range of species on your balcony, terrace, or porch or even go all out and create a bee hotel!
When you think “farmers’ market” do picturesque images of a weekend morning stroll through vendors’ tents with the sun shining and basket full of peaches, carrots with lush tops, and farm fresh eggs pop into your mind? Same. Maybe we fantasize about what it’s like to shop at a farmers’ market just a little—it’s not always that perfect! But if you’ve never done your weekly shopping at a market before, or maybe you need to just brush up on your skills now that more fruits and vegetables are coming into season, we have tips and advice to make this season’s market your best yet and make you a true farmers’ market connoisseur before you know it.
What to expect
There will be weather. Let’s rip that band aid off right now and dash that daydream of strolling through endless sunbeams. We live in Ohio and we know how to dress in layers for 30 degree temperature swings, bring an umbrella even if it’s sunny now, and be ready for mud or at the very least dew soaked grass. Market day is no different!
Once you’re dressed, take a moment to review the market’s instructions for parking and any rules for how to have an excellent market experience. This is a good time to think about your seasonal fruit and vegetable options too. If you’re going to shop for the week, keep in mind this isn’t a grocery store and you won’t be able to find local kiwi or mangoes.
Remember this isn’t one of those open air markets you may be familiar with from trips to other cities where vendors ship in produce, so don’t negotiate or haggle with your farmer. This is fresh food grown locally, possibly using sustainable or organic practices. Furthermore, the crafts, art and other items were not made on a mass scale, appreciate what you’re getting before you try to pay less.
Lastly, enjoy the live music, cooking demos, kids activities or other entertainment options. Yes, you can stop by, do your shopping and go on with your day, but you can also bring the family to enjoy the experience. At Countryside’s Howe Meadow farmers’ market for example, you can start your day in a National Park taking in the sites and smells of nature—which is a drastic difference from the grocery store!
How to shop
This isn’t the same experience as your weekly trip to your local grocery store, so there are a few farmers market shopping tips you should know before tackling the market.
Do a lap – We know you’re excited, but don’t just jump in at the first tent you see. Walk the market and strategize which vendors you want to visit. You wanted to get your steps in today, right?
Make a list ahead of time – You don’t want to waste time (yours or the vendors’!). So thinking about what exactly goes into that meal or how many cookies you need ahead of time is good practice. Everyone is happier when there’s no pressure or rushed feelings at the market.
Bring a bag – Okay, several bags. Many markets are zero-waste and vendors won’t supply plastic bags. Plus, canvas or reusable bags are stronger so you can fit more of your farmers’ market haul safely into a sturdy bag.
Pack a cooler – See the beginning about Ohio weather… But really, in the hotter months you may not want to rush through the market to get your frozen pasture raised beef or homemade frozen treats home. A cooler in the trunk can take some anxiety out of the day.
Bring cash – Most vendors accept credit cards, but there are some who choose not to, and technology can be fickle when you’re trying to get a signal in the middle of a market. Plus, it’s nice to help vendors skip those pesky credit card fees sometimes.
Try something new – Ask the farmer about the produce and how to cook it. New food isn’t scary! Also try asking the artist/maker/baker about how they make their products. Remember, this isn’t a typical shopping experience, so ask questions and don’t feel silly.
Know what grows in your area – If you see something you know can’t grow in your area or is out of season, ask about it. Most markets have producer-only rules (e.g. only sell what you grow/produce), but if you’re at a new market and see something that can’t grow in that climate, ask!
Come early or preorder – Have to get to a soccer game or have another commitment that interferes with market time? Due to the pandemic, most markets implemented a preorder system to help shoppers get their weekly groceries and support their favorite small businesses. Now, however, you can still use those same systems to get what you need without as long of a shopping trip or to secure a limited quantity of something if you can’t get to the market when the gates open (we see you strawberries…).
What to buy at a farmers market
In general, you can’t go wrong, but you can go overboard (speaking from personal experience). But since you’re starting with a list, you won’t make that mistake. Get familiar with the way fruits and vegetables are sold—pint, peck, bag, etc.—and use that to compare prices and value. Go for whole foods, nothing precut, and if you can get vegetables with the tops on, like carrots, go for it! Those tops can extend the freshness of the produce and are great in meals themselves or even for vegetable stock. (See the next section about storage to get the most out of your veggies.)
Don’t be afraid of seconds. In fact, if you’re buying in bulk to can or make jams get your hands on those seconds! “Seconds” is just a nice way of saying, “less pretty” or maybe, “a little older,” which is perfect if you’re turning those ruby-red tomatoes into sauce. If you do plan to buy in bulk, contact your farmer ahead of time and see what you can arrange for pickup on Saturday so you’re not disappointed and the farmer can plan ahead.
Lastly, the market is a great place to find local, one-of-a-kind gifts, treats and special occasion items. Artists and makers are what bring flare and inspiration to a market. Even if you don’t have something to shop for weekly, subscribe to their emails or follow them on social media to see what they create for the next time you need something special.
How to store what you bought
So you get your farmers’ market haul home and then you… panic. How do you store these treasures so they’re still picture perfect for your weeknight meals? How do you make sure none of this beautiful produce goes to waste? Here’s some advice.
Most produce stays fresh longer in a sealed container like reusable silicon pouches, containers or reusable storage bags.
Not everything goes in the refrigerator. Here’s a handy list to help you organize and store your produce.
You should always wash your produce before you eat it, but getting it dry is the key to success. If you don’t have a salad spinner yet, it’s time. You don’t want to put wet leaves in your fridge and you don’t want your dinner salad too wet right before the meal. A salad spinner will help you out of this pickle. And don’t let your berries stay wet. Wash them gently and store them in a container where they won’t rest on the bottom.
Not all produce plays well together either. Some fruits and vegetables emit higher levels of ethylene and can increase the risk of overripening other produce around them. In general, keep your apples, stone fruits, pears and tomatoes away from others.
Remember those tops? Now is the time to cut those off and choose how you want to use them. Save them as greens (like beet tops) or toss them in your stock freezer bag for later.
Slice only what you’ll eat in a few days, but if you don’t need quickly accessible snacks, it’s better to put whole fruits in the crisper drawer.
The joy of experiencing a farmers’ market on a casual Saturday morning is a pretty great feeling not to mention a healthy habit. Plus, once you get to know the vendors, farmers, makers and other shoppers you’re not going to want to miss a weekend at the market! If you’re looking for a farmers’ market near you, visit us each Saturday between 9 a.m.-12 p.m., May through October, at Howe Meadow and select Saturdays from 9am – 12pm, November through April at Old Trail School for the winter farmers’ market.
May 2, 2022 · Madison Letizia
What’s in Season: Spring Edition
Overview
Finally, it’s spring. And in northeast Ohio that’s a big deal since winter can feel like a never ending weather rerun. As the trees begin to bud and flowers pop out of the soil, we also start to think of our seasonal favorite fruits and vegetables–many that only fill our plates for a short period of time before spring turns into summer.
If you want to increase your intake of local produce and make more seasonally inspired meals it’s important to know what is in season during certain times of the year.
What’s Eating Seasonally?
It’s simply choosing foods that are naturally being grown and harvested in your area right now. This is the opposite of getting strawberries in December from the grocery store. Don’t get us wrong, sometimes you need a strawberry in December, but seasonal produce tastes better, is typically cheaper, fresher and more nutritional, supports the local economy, and is better on the environment (think transportation impacts).
It’s good to note that it isn’t always possible to eat local and seasonal foods, and not everyone has the luxury to do so. That’s okay! Do your best where you can, however you can each season.
What Vegetables and Fruits are In Season Right Now?
There’s plenty of fresh, locally grown produce available throughout spring in our region. If you’re waiting for that special seasonal treat, we recommend you visit the farmers’ market each Saturday to see what has come into season!
And don’t forget the fun doesn’t end when the seasons change. Many farmers and market vendors use storage techniques to keep root vegetables, tuberous vegetables, hard-shell cucurbits (the gourd family – winter squashes and pumpkin), some brassicas such as cabbages and more. This is why you’ll still see apples and garlic at the market in spring.
Harvest Crops
Arugula
Asparagus
Beans
Beets
Blueberries
Broccoli
Cabbage
Carrots
Chard
Cherries
Collards
Cucumbers
Garlic (and Scapes)
Kale
Kohlrabi
Leafy Greens
Mushrooms
Mustard Greens
Onions
Peas
Peppers
Radishes
Ramps
Rappini (Broccoli Rabe)
Raspberries
Rhubarb
Rutabaga
Spinach
Squash (Summer)
Strawberries
Tomatoes
Stored Crops
Apples
Garlic
Herbs
Mint
Oregano
Parsley
Rosemary
Sage
Tarragon
Thyme
Season Extension What?
Yes, you can get asparagus almost any time of the year from the grocery store (probably coming from Asia or South America), but the best tasting stalks come from your region in the early spring!
You will notice that crops such as leafy lettuces are available almost year round. That is due to the practice of season extension that allows farmers to harvest earlier in spring and later in the fall. This can be done thanks to tunnels, hoop houses, row covers, mulches and clever experimentation. You’ll also find more options locally with the increase of CEA farming (Controlled Environment Agriculture) like indoor vertical farms that are hydroponically managed.
Eating Seasonally Chart
Do you want a quick list to help remember what’s in season? Download our full eating seasonally chart— we recommend hanging it on your fridge or in your pantry to quickly see which fruits and vegetables are in season by month to help inspire your meal planning and farmers’ market shopping list.
*Note: The Eating Seasonally Chart may become inaccurate for some crops depending on the season’s weather conditions. Produce availability is dependent upon more factors than one. A significant factor that has to be taken into consideration is the weather. In extreme cases, it may cause a given crop to be unavailable all season. In minor cases, it may cause a crop to have a shorter season than normal.
Apr 18, 2022 · Madison Letizia
National Native Plant Month
Overview
As you drive through your neighborhood or stroll through a park, do you ever notice the native plants? No, not the tulips, hostas or ornamental trees, but the wildflowers, shade trees, and generally (now) uncommon plant world. Don’t feel bad if you haven’t admired our native plants recently, there aren’t as many as there once were in Ohio. But since it is National Native Plant Month, we wanted to give these unsung heroes of our ecosystem a little love.
What are native plants?
Simply, the flowers and trees that used to grow in the region before we introduced other species. These native plants are part of a balanced ecosystem in a region and have a specific role in their habitat.
Here’s a quick list of a few Ohio native plants you may know:
Ohio Buckeye
Common Persimmon
American Black Elderberry
Purple Coneflower
Prairie Phlox
Why aren’t native plants everywhere?
Well, we got distracted by new pretty things. When plants from other regions and even other countries were introduced to us, we jumped at the opportunity to include something special in our landscapes. No blame here, we didn’t clearly know the long-term problems that would be caused by yards full of non-native plants.
On top of that, a lot of important native plants like milkweed (a monarch butterfly buffet) and goldenrod (a bee’s late season snack) have been hacked down or outright banned from yards across the region because they looked and sometimes spread like weeds. (Don’t worry,cities like Akron are now bringing back native plants and encouraging their proper growth and care in neighborhoods again.)
Why are native plants important?
Pollinators! Yes, there are many other reasons, hold tight, but pollinators are by far our favorite reason. We talked with Native Roots President Sonia Bingham who reminded us that pollinators are a critical part of the ecosystem. Without the native plants that our pollinators are drawn to (they don’t always like non-native plants) we can draw a direct line to less fruitful food production.
Additionally, Sonia mentioned that native plants have many beneficial traits to share for those looking to create a more sustainable and natural landscape. For instance, native plants tend to be more resilient to our climate and environment. That means native plants are easier to maintain and have higher chances of survival. And since these plants are meant to be part of this ecosystem, they require less watering and have strong root systems that support erosion reduction. Non-native plants don’t offer these benefits, in fact, they sometimes cause opposite results and problems in your yard. As Sonia said, when considering native plants, “it’s kind of a no brainer.”
But don’t they “take over?”
You probably have questions about how to get started with native plants. That’s fair. First, if you care for these plants they won’t take over, which is how they get their bad rap sometimes. Some native plants can be eager reproducers, but a plant specialist can tell you how to tend to your new plants so that only desirable reproduction happens in your yard.
Next, having success with native plants starts long before you buy your new plants. Preparation is the “single most important thing you can do,” said Sonia of Native Plants. If you’ve already cleared a space, edged and mulched the area you’re making into a bed, you’re ahead of the game. Competing with grass is going to make your task harder, so clear that using cardboard or black plastic to solarize and eliminate the grass below before you establish your new native plants. If you’re planning to use chemicals to remove grass from your bed area, start a season before at least.
And lastly, what about deer? It’s hard to believe, but if you create a space with enough native plants, what you’ve really created is nothing special for deer. They won’t eat everything, but they will nibble since there is so much to choose from and they don’t feel resources are scarce. When you have a small bed with just a few plants here or there, that’s when you see more devastation because the deer see that as an oasis and fuel up. Dedicating your lawn to a native garden space creates diversity and habitat and some nibbling is going to happen.
Still concerned? Start small. By incorporating natives at any level you can support local ecology and pollinators, and not feel overwhelmed.
Take a look here for a more detailed list of native plants to explore for your yard from our friends at Native Roots or visit their native plant nursery. And don’t be afraid to ask questions! Sonia and Jen are celebrating 10 years in business and they’re ready to help.
There are a lot of differences between eggs, but the differences that typically matter the least are those that you can see. Both size and color of eggs are based on the breed of chicken and the age of the hen.
Egg Color
In general, there are three shades of eggs: white, brown/tan and blue/green. So there are white layers, like the Leghorn from Foghorn leghorn cartoon fame. There are brown egg layers, like the Rhode Island Red or the Golden Buff that we currently raise, and there are blue/green layers like the Ameraucana.
There are hundreds of breeds of chickens but each breed only lays one shade of eggs. When we first started farming I had some Ameraucanas, Leghorns and Rhode Island Reds. It made for a very pretty egg basket (or dozen of eggs with all the different colors and shades). But we kept having customers come up and ask for “brown eggs,” so I would have to run into the back room and start switching eggs in the package so that dozen had only brown eggs. That caused other customers to end up with just white or blue eggs. I would try to explain that the color of the egg shell didn’t have anything to do with flavor or whether they were “farm” eggs, but they just wanted the brown ones.
White vs. Brown Eggs
So how did a brown egg become synonymous with a healthy egg and a white egg with industrial production? It has to do with production.
A hen eats whether she lays an egg or not. Hens that lay more eggs per year are more profitable than hens that lay fewer eggs per year. One of the most prolific chicken breeds is the Leghorn which lays a white egg. The big egg houses all bought and bred Leghorns because they produced the most eggs, therefore were more profitable.
That old backyard farm hen was typically what we call a dual purpose breed. “Dual purpose” meaning they could be raised for eggs or meat (they were a little larger, heartier breed). Most dual purpose breeds lay brown eggs. This barnyard chicken was free to range all over the farm eating grass, bugs, kitchen scraps, and leftover animal feed, giving it all the nutrients to lay a much nicer eating egg than that of the industrial hen kept in a cage.
The whole time the difference wasn’t the color, it was how they were raised. But the association between color and quality was made and still runs to this day even though it is not true. As soon as the big egg houses found out that you would pay more for a brown egg than a white egg, they started raising and breeding brown egg layers in the same confinement houses that the white egg layers. This way they could control their costs and supply you with brown eggs everywhere.
The Process of Egg Coloring
Color is typically introduced into the shell of the egg at the end of the egg formation process. It takes a hen about 24 hours to make an egg. After the contents of the egg are formed she starts to put the shell around it. At the very end of the process in non-white eggs, she will inject the shell with a dye to color the egg as a camouflage against predators that would eat the egg.
You can tell this happens at the end of the egg formation process because most brown eggs have a white inside shell and a brown outside shell. Meaning the dye was injected right before it was laid. As a hen ages, she will begin to run out of dye. So eggs she lays when she’s older will be lighter than eggs she laid when she was younger. Sometimes you will see eggs with speckles on them. This is because excess dye did not get a chance to be completely dispersed around the egg before it was laid.
Size
Size, like color, is dependent on breed and age of a hen. There are breeds of hens that lay large and extra-large eggs, and breeds that lay medium and small eggs. Most hens kept for eggs will lay a large egg when they reach maturity. Most chickens will start to lay when they reach 4-6 months old.
A female chicken that has not started laying yet is called a pullet. When a pullet first starts to lay, it lays a very small egg that will grow in size as she ages. Most hens/pullets that are available for us farmers to buy will take about a month to grow from a pullet (laying small eggs) to a hen (laying large or extra large eggs).
When we start to replace our hens you will see one of two things. We might have pullet eggs for sale, which will just be a dozen of smaller eggs. Or, we might sell a dozen eggs that have a combination of jumbo and medium sized eggs, which will be some eggs from our old hens and some from our new hens.
One of the reasons that we replace hens is because the younger hens lay more frequently. A hen will lay 20% more eggs in her first year than in her second. This will continue to decline as she ages, so it is very difficult to keep hens profitable for much more than two or three years.
Mike Jones’s newsletter for Tierra Verde Farms saw this blog first! If you want to read more great blogs like this from Mike, you can opt-in to his newsletter here.
About Mike Jones Mike Jones and his wife are the owners of Tierra Verde Farms located in Deerfield, Ohio. They have been in operation since 2010. On their farm, they raise grass-fed beef and lamb, pastured pork, chicken, turkey, and eggs. They also make honey and maple syrup. Their farm philosophy is simply to farm holistically – marry the priorities of the land, the livestock, the farmers and our nutrition. Mike is a weekly attending vendor at our farmers’ markets and Tierra Verde Farms is also a mentor farm for our New Farmer Academy.
Mar 12, 2022 · Christina Hill
Asparagus Mushroom Stir-Fry
Overview
Asparagus is a sure sign that spring has sprung! Put a little Asian twist on your fresh spring asparagus with this delicious stir-fry recipe featuring not only asparagus, but also green onions and mushrooms.
Now you might be thinking, ‘carrots and apples is a bit of an odd combination,’ but we can assure you, it’s not! In fact, it’s like eating apple pie for breakfast. YUM!
2 servings
Ingredients
4 medium Carrots, chopped
2 Apples, sliced
1/4 cup Honey
1/4 cup Olive Oil
2 tsp Cinnamon
1 tsp Parsley
Method
In a saucepan, boil carrots until tender, about 5-6 minutes. Drain.
Add oil to a sauté pan over medium heat.
Add carrots and apples to the pan, and toss to coat.
Add the honey and cinnamon to the sauté pan and toss to cover produce. Cook for about 5 minutes, stirring occasionally.
The mixture is finished when produce is fully coated by honey and begins to caramelize.
Garnish the recipe with fresh parsley and enjoy!
Jul 23, 2021 · Ginnette Simko
Skill Share Day
Overview
When interns begin their journey with the New Farmer Academy, the sheer amount of information there is to learn about food production can be overwhelming. In addition, there is often the perception that farmers need to know how to “do it all” – from tractor repair and electrical work to marketing and accounting – in order to run a successful business.
While it is true that farming is a multi-faceted occupation with a lot of moving parts, we reassure our interns early and often that they don’t need to know everything! They just need to know how to find the information they need. Resource identification is a key component of our program.
The very best resource, when you can get it, is someone you know personally who has expertise in a given area and is willing to share their knowledge. NFA interns leave our program with a network of professionals (and knowledgeable amateurs) they can go to for help, including their direct contact information.
A few weeks back we took the opportunity to pick the brains of some of the folks in our network to host a “Skill Share” day at Old Trail Farm. Interns learned some basic construction techniques, how to make and preserve jelly, and how to spin a wool fleece into yarn.
First, Brian Simko, my husband and the person in charge of construction projects around our homestead, helped the interns dismantle a shelving unit and rebuild it into two raised beds (with some leftover scrap lumber for future projects).
He then showed them how to preserve the wood using the shou sugi ban method. We used our flame weeder for that part!
Next, second-year NFA intern Becca Zak showed everyone how to make jelly from wild-harvested violets – a skill she learned at her mentor farm, Let’s Grow Akron, this season. She used the water bath canning technique on the portable stovetop we use for food demos at the market.
Finally, my friend Anton Sarossy-Christon, owner of Terravita Farms and the Newark Cultural Arts Center, showed us how to prepare a wool fleece and spin it into yarn. The fleece was a gift from Countryside board member Chuck Rankin, given to us when we attended a sheep shearing at his family farm last spring.
I am so grateful for the growing network of folks willing to share their time and knowledge with our interns! Together we are cultivating new farmers, building a strong local food system, and working towards Countryside’s mission, always, of connecting people, food and land.
Jul 20, 2021 · Christina Hill
Blackberry & Grain Salad
Overview
Adding blackberries to a savory dish may sound like a foreign concept, but don’t knock it til you try it! The slight bitter flavor of the blackberries followed by the sweet caramel-y flavor of the cooked onions stimulates your taste buds. And as an added bonus, it’s so easy to make!
Cook Spelt Berries: In a saucepan, combine spelt berries with 1 1/2 cups of water and a pinch of salt. Bring to a boil and allow to simmer for about 40 minutes. If there is still water in the pan after the time is up, test to see if the spelt berries are tender. If they aren’t, continue to simmer. If they are, strain the remaining water.
In a sauté pan, heat 2 tbsp. of olive oil over medium heat. Add onions and garlic. Cook until lightly browned; about 5 minutes.
In a mixing bowl, combine cooked spelt berries, sautéed onions & garlic, remaining olive oil, vinegar, salt & pepper, parsley, and cheese curds(optional). Stir until well combined and ENJOY!
Jul 16, 2021 · Farm Team
Flowers on the Farm
Overview
There is food in every corner at Old Trail Farm, but vegetables aren’t the only bounty that fills our garden this season.
Wild flowers and specially bred companions dot the farmscape catching eyes with their bright colors and gentle decadence, while subtly attracting pollinators and repelling pests. Some are tasty treats, others highly valued cut flowers. Wildflowers, bee feeders, medicinals, and simple fillers occupy any soil they can grab hold of. Flower harvests have become a routine of their own, and the flowers themselves are ceaselessly useful in salves, tinctures, jams, jellies, and bouquets. They can be used as natural pigment in paints, dyes, and cosmetics or distilled into oils which capture their essence.
As relatively light feeders, which are versatile both in fresh use as well as value added products, flowers make a lovely addition to any garden. There are dozens of flower varieties serving various purposes around the learning farm in the houses, market-garden beds, healing gardens, dotting small obscure patches, and tucked away along the forest periphery.
The outdoor classroom has grown into a drying space for bunches of yarrow, lavender, and calendula blossoms, and any receptacle that holds water is fair game for fresh flower storage. Dead-heading, or removing blossoms (preferably fresh), will keep most flower varieties blooming long into the season.
A few common sights include marigolds – a companion you’ve probably heard of in stories from grandparents or tales from old farmer hacks. I’ve heard they repel spiders among other things, but information varies widely. Nevertheless, they produce beautiful red, orange, and white ruffles around which lingers a distinctly ‘marigold’ smell.
Calendula are bountiful throughout the learning farm gardens, blooming in a wide variety of colors which naturally repel cucumber beetles. They make good companions for multiple plant families, with roots that work well alongside tomatoes and peppers, and of course they’ll attract pollinators to your plants’ vicinity. They are commonly used in salves and tinctures for medicinal purposes which make calendula a desirable companion in any garden.
Nasturtium are a distinctly unique variety with leaves that vaguely resemble lily pads and long vines along which vibrant and ornate blossoms yawn open like small dragons. They have a curious odor which is strongly reminiscent of their flavor — yes, their flavor. These flowers climb to the beat of their own drum, attempting to stand out from others in just about every way. Most people prepare them as a garnish for salads, but they are just as good plucked off for a quick treat. They make for a fun project if you’ve never grown them before, and are a particularly captivating experiment for kids.
Want to come out and see all these beautiful flowers for yourself? Join myself and the rest of the farm team for Bubbles & Bouquets at Old Trail Farm on August 21st from 12pm-3pm. You’ll get to build your own bouquet, sip on some bubbly and take in the beautiful farm scenery. I hope to see you there!
Like many people who have grown up in the Cuyahoga Valley I have a deep respect and appreciation for nature, and can usually be found outside taking in the peaceful fresh air. I enjoy spending time volunteering with local 4-H and Jr. Fair programs, getting lost exploring deep into the woods, and tending to a small hobby farm raising poultry and rabbits.
Jul 15, 2021 · Christina Hill
Peach & Tomato Salad
Overview
Put a peachy spin on the traditional caprese salad with this combo that’s quite literally the best you’ve never had. Enjoy as an appetizer or add in some chicken and enjoy as a meal!
Makes about 4 servings
Ingredients
Salad:
2 ripe Peaches*, cut into wedges
2 Beefsteak Tomatoes*, cut into wedges
1/4 cup Red Onion, thinly sliced
4 oz. Cheese* of choice (we used Steamtown from Yellow House Cheese), thinly sliced or cubed
Add all salad ingredients to a bowl and toss with the dressing. Enjoy!
Note: For a fancier presentation, you can assemble the tomatoes, peaches, cheese, red onion, and basil on a flat dish. Then, season with salt, pepper and drizzle with the dressing.
Jul 7, 2021 · Guest Blogger
Local Food: A Chef’s Perspective
Overview
As I write this blog post, I happen to be in Avon, Colorado, celebrating the July 4th holiday. I have already visited two local farmers markets…one in Minturn, Colorado and the other in Edwards, Colorado. This area has multiple farmers markets each week and it is one of the reasons I enjoy visiting in July. Our vacation is spent enjoying the natural beauty of this area located in the Rocky Mountain National Park, but more importantly, we love taking advantage of the great restaurants and the local foods available in the height of the summer season. The local tomatoes, peaches, berries, squashes, fresh and smoked river trout, mountain herbs, grass fed meats, dairy and artisanal products make this a truly special experience.
As a chef, I try to support local and enjoy the local products on any vacation I may take. Actually, our journeys are usually chosen based on the foods available in those regions. I am lucky to live in Northeast Ohio where we have 4 distinct seasons. I plan my menus utilizing special products that are available each month of the year. I love the winter months that offer hearty greens, brassicas, eggs, cheeses, meats, honey, jams, milled grains, and even the jarred or canned products that offer memories of the past and glimpses of the future abundant summer season. Spring brings the maple syrup. ramps, spring garlic, radishes, hearty spinach, eggs, rhubarb, asparagus and strawberries. Summer can be deliciously overwhelming with the pea tendrils, squash blossoms, salad greens, herbs, raspberries, blueberries, blackberries, peaches, squashes, tomatoes and sweet corn, not to mention the many other surprises that appear each week. Fall brings the many varieties of onions, potatoes, apples, beets and hard squashes. I’m always looking forward to incorporating these products into my meals at home, but more importantly, it helps guide my purchasing for my restaurant menus.
Whenever possible, I try to support our local farm community by purchasing their products. As a local business owner, it is important to support these hard working entrepreneurs. They give us the ingredients that make the meals so memorable in my restaurants. It is my pleasure to support these hard working people and it gives me joy, knowing that I am helping to support our local economy. Community is about supporting and caring for one another. I like to instill this value for my family and for those on my team. I am also helping to pass along this value to those that support me and my restaurants.
I like to educate my teams on the importance of buying local. Not only does our food taste better, but we are more careful with these great ingredients, we waste less and learn to create more interesting dishes. Think of these local farms as providing the palate that we use to create the dining experience. We can share stories about these farms and ingredients and provide connections to those in our community. We can share and market these goods to our customers who then enjoy buying these foods at their local markets. Without the local food, the dining experience lacks depth, we ignore our local terroir or connection to our local environment. We are lucky to be able to tell our unique story to those that visit from our neighborhood, but also to those visiting our community from far away places. We can take pride in our local food economy and teach visitors how impressive our local food economy truly is.
I enjoy promoting local farmers, but I also enjoy supporting my industry in a local way. As the song “Turn, Turn, Turn” by Pete Seeger goes, “To every thing there is a season, and a time to every purpose”. Having a sense of purpose and a sense of time and place is what the restaurant experience is all about. People enjoy restaurants for the experience they provide. We give people the time and place to celebrate all that life has to give. The ingredients are the basis for this experience. For me, who better to connect with to provide this experience than our local farmers and artisans. Support your local farmers and markets, including the Countryside farmers’ markets and the farmers located right here in the Cuyahoga Valley National Park. I hope to see you soon and I hope you find the special ingredients and farms that make your food more nurturing and delicious.
Guest Blogger
Chef Douglas Katz
Cleveland Chef Proprietor of Zhug, Amba (opening in late 2021) and Chimi (opening in late 2022). Chef Proprietor of Fire on Shaker Square (closed due to the pandemic, after 20 years in March of 2020).
Jul 2, 2021 · Farm Team
The Lady Bug, Aphid Annihilator
Overview
By Countryside New Farmer Academy interns Dylan and Trish
Ladybugs, our new favorite beneficial insect, have found themselves a home at Old Trail Farm at a time when they are needed most.
The 2021 season is in full swing – farms and gardens throughout Cuyahoga Valley National Park are bursting forth with new life, but in all the commotion of a record season at Old Trail Farm a few unexpected guests, aphids, have discovered a tasty treat in the leaves of a crop of hot peppers firmly rooted in experimental, “Greenhouse 2”. The New Farmer Academy interns promptly noticed these little invaders wrecking some serious havoc on the young pepper transplants, and have been fairly successful keeping them under control since then. Aphids, however, are relentless – so as the heat rises giving access to extra energy, and colonies of ‘farmer’ ants develop a symbiotic relationship, the aphids bounce back stronger leading to a population explosion in the past week.
As we scramble to find a solution that is both effective against the aphids and conducive to natural processes, something incredible has taken place virtually overnight – cue the ladybugs. These lean, mean, polka-dotted aphid killing machines have awakened to the small bounty waiting amidst the carnage of our pepper plants; and they are instinctively munching away at the aphid attackers. Each adult ladybug (Hippodamia Convergens) consumes 50-60 aphids a day, estimated up to 5,000 in a lifetime, which can span up to a year. Needless to say, short work of our aphid problem.
Now in our circumstance, mother nature caught sight of an opportunity and provided a solution for us. Other farmers and market gardeners may not be so fortunate. Luckily, with the advent of the internet and it’s subsequent marriage with human ingenuity – a growing body is learning about and incorporating ladybugs, and other beneficial insects into their sustainable crop-production operations. There are around 4,700 known species of aphids, and a comparable number of beneficial insect solutions. So next time you notice a problem and reach for your organic insecticide, take a pause and look for some ladybugs.
This recipe is not only super easy, but it’s also super unique and sure to impress friends and family this 4th of July! Blueberries might sound like a bazaar ingredient to put into salsa, but after giving this recipe a try, you’ll be wishing every season was blueberry season.
Transfer to a patriotic serving platter and enjoy with some red, white or blue tortilla chips!
Jun 25, 2021 · Ginnette Simko
Gross Bugs at Old Trail Farm
Overview
Every year farming is a new adventure! There are always new crops or varieties to try out, shifting weather patterns to throw you off schedule, and new pests to battle. 2021 is no exception.
Last year, one of the teachers at Old Trail School requested ground cherries and we couldn’t get the tiny seeds to germinate. This year we nailed it! Check out these beautiful plants.
For those of you who aren’t familiar, ground cherries are tasty little sugar bombs that grow inside a husk like a tomatillo or Chinese lantern.
They are members of the solanaceae, or nightshade, family, which also includes tomatoes, peppers, potatoes, and eggplant.
Ground cherries are fun to peel, delicious, and sweet – what a great new crop! With a not-so-fun insect pest, as it turns out. Meet the Three-Lined Potato Beetle.
Every good farmer scouts regularly for pests, diseases, or other issues that might affect the health of their crops. Although the three-lined potato beetle is commonly found on nightshades, this was my first encounter with this particular bugger because it prefers ground cherries and tomatillos to more mainstream nightshade crops such as ironically, potatoes.
Good farmers also research new pests to find out about their life cycles, the level of damage they can inflict, and how to control them. Here’s where things get weird.
As it turns out, if you have three-lined potato beetles on your ground cherries, you really want to check the undersides of the leaves regularly for eggs and squish them before they turn into larvae.
Because three-lined potato beetle larvae COAT THEMSELVES IN EXCREMENT AS A DEFENSE MECHANISM! That’s right, people. Poop larvae. Of course, we got them.
They are easy enough to squish, but man, are they gross.
That’s nature for you. Glorious, majestic… and completely disgusting. And if you think poop larvae are bad, wait until you hear about spittlebugs!
Jun 24, 2021 · Christina Hill
Farms in the Park: The Season’s Offerings, Activities, and Events
It’s prime time to take a trip out to a farm in the park! There are 10 Countryside Initiative farms that are currently operating in Cuyahoga Valley National Park and 7 of them have a variety of different offerings that are sure to keep your summer filled with excitement.
Do you love getting in the kitchen and cooking up a dish with freshly harvested seasonal produce? Do you love live music with a glass of wine in hand that’s made from grapes grown just yards from where you’re sitting? Do you love the ambiance of a farm and want to spend a few hours doing yoga and picking berries to destress?
No matter how you enjoy spending your time, at least one of these 7 farms in the park is sure to offer something that will bring a little extra excitement to your summer!
Greenfield Berry Farm
The most popular attraction of this farm is their pick-your-own blueberry experience. They also offer sunflower picking later in the season as well as a CSA.
Pick-Your-Own Blueberries
Picking times are offered during blueberry season, which is roughly from late June to early August. They communicate their picking times through Facebook. If blueberry picking sounds exciting to you, like Greenfield Berry Farm’s Facebook page by clicking here.
Yoga and Blueberry Picking
They are also working with OneTreeLove to offer yoga and blueberry picking on the farm this summer. This will be offered July 13th and August 20th. Click here to learn more and sign up for one (or maybe even both!) of the sessions.
The lease of this farm was turned over to the Kelemans in 2020 and they hit the ground running in order to bring new offerings to the community and maintain the offerings the previous farmers had come to be known for.
Farm Stand
Their farm stand is open daily, year-round from 9am to dusk. The products they offer include: eggs, plants, produce, handmade gifts, tinctures/salves, jams, elderberry syrup, pumpkins.
Nature Walk/Farm Tour
Bring your Kids and enjoy time on the farm feeding livestock and learning about the different plants on the farm from an intuitive herbalist. This event has 2 Summer dates(August 14th & 15th) and 1 Fall date(October 9th) remaining. Learn more about the event and register by clicking here.
Heritage Turkey Sales
Before the farm was Keleman Point Farm, it was Goatfeather Point Farm and they always sold heritage turkeys every Thanksgiving. This is something the Kelemans chose to carry on. They begin taking orders September 1st via email. Learn more on their website.
Pick-Your-Own Sunflowers
Starting this August, they will have a field for you to pick-your-own sunflowers. If you would like to know when they are offering this opportunity, like their page on Facebook by clicking here.
Goat Yoga
Dates will be coming soon. We will update this section as soon as they have determined dates.
The farmers at Oxbow Orchard have exciting plans in motion for a U-pick orchard. Until that time comes, they have a farm stand on the property with a wonderful variety of offerings.
Farm Stand
The farm stand is open daily. They keep it stocked with their own handmade pottery, plants, produce, and fresh flowers. Stay up to date with what they have available by liking their page on Facebook here.
This farm offers a farm stand and u-pick option like many others, but it’s hogs and extensive farm stand options set it apart from the others.
Farm Stand
The farm stand is open every Saturday from 9am-5pm. They work with other local farmers and food producers to offer more than just what’s grown on their property. In addition to their mushrooms, produce and flowers, you can find local grains, salad greens, jams, beef and more from other local producers. Stay up to date with what they have available by liking their page on Facebook here.
Whole Hog Workshop
This is a hands-on workshop that will focus on a forest-raised heritage hog, walking through the entire process of how to efficiently, beautifully, and practically take a hog from pasture to plate ethically and humanely. Learn more and purchase tickets here.
Pick-Your-Own Sunflowers
This August, stroll the paths at Purplebrown Farmstead, enjoy the scenery, take pictures, and pick flowers! Semi-private sessions just for you and your friends will also be available. Tickets will be coming soon to their website.
Diversified Permaculture Farm Tour (OEFFA Series)
They applied the permaculture design process to implement regenerative practices on a 12 acre ridge in the Cuyahoga Valley National Park, as part of the Countryside Initiative Program. In this tour and discussion you will learn about the permaculture design process, establishing a cider orchard, raising pastured pork, and outdoor shiitake production. The tour will be held from 10:30am until noon on September 26th. Register for the event here.
One of these farms is not like the others. Sarah’s Vineyard is the only vineyard in the Countryside Initiative program. This quaint vineyard offers locally grown and produced wine, as well as pizza and a wide variety of other food options.
Summer Music Series
They are hosting a summer music series through July 7th. They will be welcoming 6 different musical guests to their property between now and then. Check out all the dates and artists here.
Live Music
They also offer live music on a regular basis. Sip on a glass of wine, snack on some pizza, and unwind while enjoying live music from Jake Richardson every Thursday from 6-8:30pm.
From private events, to a farm stand, to yoga, to U-pick, this farm has a little bit of everything going on.
Yoga on the Farm
There is nothing better than practicing yoga in nature and feeling connected to all. Kick off your shoes, commune with the dirt, and join them in the fields for an all-levels vinyasa flow every other summer Saturday at 10:30am. Learn more and register here.
Pick-Your-Own Berries and Flowers
Throughout the harvest season, they allow you to pick-your-own asparagus, mushrooms, peppers and more. In August, they will be offering pick-your-own berries and flowers. Stay up to date with their picking times by liking their page on Facebook here.
Farm Stand
Spice Acres roadside farm stand is stocked daily with fresh-harvested veggies, local eggs and mushrooms. They accept cash or venmo. During harvest season, their produce can also be found on the menu at Keep the Change Collective and also at private catering events.
Private Events
You’ll likely see a tent or two on the property most of the summer and fall. They host private events throughout the warmer months. Due to the overflow of events that have rescheduled due to the pandemic, they’re booking quickly and into next year! They encourage people to reach out to their catering company for availability.
Located just off of 303, there’s a good chance you’ve driven past this farm and noticed Mark Trapp out in the field with his horses. But have you noticed that there is a farm stand on the property as well?
Farm Stand
Their farm stand offers eggs and seasonal vegetables daily from 8am to 8pm. They also offer pasture raised meat. Organic-fed meat including chicken, turkey, geese, and lamb can be pre-ordered by emailing trapp.family.farm@gmail.com. Stay up to date with what they have available by liking their page on Facebook here.
Not everyone lives right around the corner from a national park, and certainly not right around the corner from one that has 7 unique farms offering a variety of exciting activities and fresh produce. It’s time to go explore the beautiful scenery around you and support the farms in the park that are keeping the rich history of agriculture alive in the valley!
Apr 28, 2021 · Guest Blogger
Tips for Teaching Kids about Farm Fresh Foods
Overview
As adults, we are conscious of the importance of choosing fresh, nutritious foods. But kids today are frequently bombarded with ads for foods loaded with sugar, chemicals, and unhealthy fats. However, when children understand where food comes from, they can develop healthy habits.
What is the best approach to teach kids about farm-fresh foods and proper eating habits? It’s up to us adults to show them that food doesn’t magically appear in the grocery store but originates on farms, orchards, and pastures. Whether you’re a parent, caregiver, or teacher, you can help the children in your life learn to make smart choices about what they eat with experiential learning.
What is experiential or hands-on learning? First published in 1984, David Kolb’s experiential learning theory showed that first-hand experiences teach students to apply concepts they’ve learned immediately, providing practical real-world experience. This is easily applied to showing kids how to make healthy food choices with experiences like field trips, gardening, and hands-on cooking.
Start With a Field Trip
Children are keen observers of their environment so the best way to get them started is by taking a few field trips. Here’s how:
Grocery Stores
Engage kids with trips to the market armed with a variety of grocery learning activities. Be sure to bring your grocery list, either written or with images of what you’ll buy for younger children. Learning experiences can include how to select produce, purchase, food and be a courteous shopper as well – perfect for both homeschooled and traditional students!
Show them how stores are laid out, with fresh foods on the outer aisles and packaged foods inside. You can do a scavenger hunt, word identification, and even teach them the difference between fruits, vegetables, and legumes. Kids also get a kick out of looking at seafood displays so you can play a game identifying the different kinds of fish.
Local Farmers Markets
Even if you don’t normally shop at a local farmers’ market, these venues are a great learning opportunity. Kids can talk to farmers and vendors to learn about their products, farms, and suppliers. They may even get to sample nutritious foods for free!
Some vendors can help kids learn about flexible ways to use produce. For example, a vendor who sells goat milk may also have products made with goat milk, like soap or lotion. That can lay the groundwork for teaching concepts like manufacturing and zero-waste.
Countryside Farmers’ Market at Howe Meadow offers bi-weekly food and farming related children’s activities presented by Spring Garden Waldorf School and Old Trail School.
Farms
One of the best ways to teach children about farm-fresh food is to visit the places where it is grown or raised. Farms, pastures, beehives, and other such places show kids what happens before our food gets to the store. Some farms even host “workdays,” where students and families can volunteer to do work like planting, feeding animals, or tilling soil.
Kids also enjoy events like harvest activities, where they can pick their own apples or pumpkins to bring home.
The Countryside Initiative farms offer a variety of different on farm experiences perfect for kids, like berry picking. Click here to learn more about what each of the farms has to offer.
Grow a Garden
After a field trip, it’s time to go a bit deeper with an experiential learning task like gardening. They’ll discover how a seed becomes a plant, how plants provide food, learn about photosynthesis and the growth cycle, just to name a few! They’ll also understand the benefits of sunshine, water, and healthy soil as well as caring for the environment.
If you’re hesitant because you think you have a “brown thumb,” start with plants that are easy to grow – and learn alongside the kids you’re teaching! Spend some time learning the basics by getting started with gardening in your own yard. And if you make a mistake, that’s a great opportunity for teaching kids about the power of not giving up!
Encouraging Good Food Choices
Kids can learn to make healthy food choices. Encourage them to “eat the rainbow” every day by choosing fruits, vegetables, and legumes that complete the colors. Promote good dietary options, like plant-based proteins, limiting sweets, and choosing chicken and fish more often than red meats.
Show a child how to include enough variety in their meals by teaching them to write a meal plan for the week that includes using leftovers. That will encourage them to learn to cook with zero waste. Kids can use their imaginations to come up with fun and delicious ways to ensure that none of the food in their kitchen goes to waste – or that too much goes to their waist!
Don’t forget to show kids how to make healthy choices at parties and other kid-friendly events that are full of junk food options. Don’t spend too much time telling them “no” to every choice. Instead, encourage them to limit themselves to one sugary treat, like a slice of birthday cake, to savor it.
Use strategies that reduce their hunger before the event, like feeding them a nutrient-dense plant-based meal beforehand. Have them focus on the fun party activities and mingling with friends, rather than on the food, by taking photos and making memories.
The Next Step: Teaching Kids About Wellness
When kids understand healthy food choices, they can also learn all the benefits of a holistic lifestyle. Exercise, positivity, and caring for the environment are just some of the other areas of health and wellness that you can foster in children. For example, families can work together to create a healthy atmosphere by gardening, cooking, and eating the fruits of their labor together.
Kids learn from what they see, so it’s always wise to lead by example. If you want them to make healthy food and lifestyle choices, you must do the same for yourself. Don’t consider their education separate from your own, but part of what you can do together, whether it is inside your home or your classroom.
Apr 27, 2021 · Christina Hill
Ramp Pesto Pasta
Overview
It’s time to get adventurous with your cooking by throwing in some ramps. They’re only around for a short period of time, so make the most of it by preparing this delicious pasta dish featuring ramp pesto, radishes, and asparagus – for the ultimate taste of Spring!
Add all pesto ingredients to a food processor or blender and process until smooth. Set aside.
Prepare pasta according to packaging, toss with 1/2 tbsp. of olive oil; set aside.
In a large skillet, heat olive oil over medium heat. Add asparagus and radishes; cook for 5 minutes or until tender.
Add pasta and pesto to the skillet and stir until everything is well combined. Enjoy!
Apr 21, 2021 · Tim Kelly
Sustainability 101 for You and Your Family
Overview
Have you ever heard the Starfish Story? If not, read it here. You don’t have to donate your car and commute by bicycle, live off grid and never buy a plastic wrapped product from a store again to live a sustainable lifestyle. You don’t have to dedicate your career to the climate crisis. It feels overwhelming sometimes, that our efforts aren’t enough, but every little action you take moves the needle, even if ever so slightly, in the right direction. We need more of that!
We’ve compiled a short, simple list of every day efforts you as an individual and consumer can make. We feel that these simple efforts can serve to offer the biggest impact possible toward a more sustainable lifestyle. We will not include the more common efforts like using a reusable water bottle or turning the sink off while brushing your teeth. You know these and chances are, already do them!
Reduce. Reuse. Recycle.
One of the simplest, yet most effective things you can do is be a conscious consumer.
When shopping, consider packaging. Is the packaging recyclable? Compostable? Does one brand have an excess of packaging where a competitor on the shelf has much less or none at all? Can you buy bulk in one package? When purchasing something packaged in plastic, look for plastics 1 & 2 as these are universally the most accepted plastics at recycling centers.
Look for quality in products, especially products you intend to use or wear over and over, again. These products are often (but certainly not always) more expensive and if we’re looking at it exclusively from a financial model, buy a quality back-pack for $90 and have it for ten years OR buy a cheap back-pack for $35 and need to throw it out and replace it every two years. You can do the math here! Moreover, in regard to reuse, consider having items that are ripped, broken or no longer working fixed rather than throwing out, when possible!
Finally and maybe the least favorite (because deep down, we all like shopping), do you really need that product or that bottle of water?
Food
The food industry is arguably the biggest key player in either being a solution to the climate crisis OR being the biggest catalyst for continued deterioration and exploitation of our natural resources. It all depends on where your food comes from and who your money is going to.
Organic and Other Sustainable Certifications
When you hear people say “vote with your dollars”, choosing to buy sustainably grown, produced or harvested foods is one of the most impactful ways you can do so. Certain certifications help us, as consumers navigate the dizzying array of food items on shelves. Choosing to buy organic produce, grass fed and finished meat, eco-certified seafood, etc. is not just making a healthier choice for yourself. When you choose to buy these products you are directly supporting the grower or food producer. You are helping to chip away at the industrialized, conventional food corporations that only have profit in mind and deplete our natural resources and use toxic chemicals. At some point, if the demand is high enough, we might even see a shift in what food and food systems are subsidized in our country. THAT would be a dream come true and a win for all life on earth.
Moreover, choosing to support your local food producers and growers who adhere to sustainable practices is maybe, single-handedly the best thing you can do as a consumer. Not only are you accomplishing all of the above, choosing to buy locally, especially from farmers markets and directly from farms, cuts down on transportation, supply chain demands and packaging. Even more, you are directly elevating your local economy, keeping money in the community and giving your dollars to neighbors.
We ran some numbers for our Howe Meadow Farmers’ Market. We found that food and other products at our market travel, on average, a total of just under 28 miles to get to the market each Saturday from May 1 – Oct 30. Do you know what the average transport is for food across the globe? 1,500 miles. Food that is at our market (or any farmers market, for that matter) is likely picked the day before or day of by the farmer and driven to the market by that same farmer. Food that travels 1,500 miles goes through many, many hands from harvest, packaging, refrigeration, distribution and finally to the shelf.
Food waste
The world has no shortage of food, don’t let anyone tell you different. Our problem is that we waste almost just as much food as we consume. Yes, that means that nearly half of the food we grow or produce is thrown out, especially here in the United States where we average roughly 140 billion pounds of wasted food every year. It’s important to note that much of this is not the problem of the consumer (processing and distribution problems, overproduction, transportation, etc.) but there are still some simple actions we can take as individuals. As stated above, conscious decisions at the grocery store or farmers’ markets are most impactful.
Before you go grocery shopping, do some simple meal planning to get an idea of what products and how much you’ll need to get yourself through the week. The biggest contributor to individual food waste is lack of planning and over buying.
Consider composting in your backyard or purchasing a membership to a local composting business to have them compost your food waste for you. Only 5% of food in the US gets composted and uneaten food is the largest component of municipal solid waste. In landfills, food slowly breaks down and forms methane, a greenhouse gas that is up to 86 times more powerful than carbon dioxide. Composting food waste drastically cuts down on methane release and ultimately ends up as organic matter, something we need much more of on earth!
These, again, are simple changes you can make in your life. We’ll certainly follow up on this blog with more simple actions you can take!
To summarize, simply slowing down and being a more conscious consumer can create waves in a more sustainable economy and society. Encouraging your friends and family to do the same creates even bigger waves and many more of them. Each, single effort you make is ultimately like throwing that one more starfish back into the ocean. It makes a difference!
Mar 24, 2021 · Guest Blogger
Tips for Getting Your Garden Started This Season
Overview
Gardening is one of the most rewarding outdoor activities imaginable. Whether you want to plant vegetables and herbs to eat in the summer, or you’re more interested in a colorful and fragrant flowerbed, you won’t be disappointed in the journey. Gardening is a fantastic way to unwind, de-stress, spend some time outside, and enjoy everything nature has to offer.
But, it’s also easy to be a little intimidated by it. Maybe you have an appreciation for beautiful gardens but you’ve never dared to “get your hands dirty” and start one yourself.
Thankfully, it’s easier than you might think.
If you’re truly just getting started and aren’t sure where to begin, there are a few basic questions that need to be answered. First, what should you plant? Second, how can you make sure it grows? From there, a few basic tips can help to make your garden a success, so you can enjoy the fruits of your labor.
Know What to Plant
This is the first thing you should think about when considering a garden. Do you want a lot of hearty vegetables? Are you specifically thinking about a small herb garden? Or, maybe you want a pollinator garden for your honeybee friends.
If you only have a lot of shade in your yard, you can still have a beautiful garden. But, if you want to grow vegetables or a wider variety of flowers, trying to find an area that receives a lot of sun is your best option.
So, you’ve decided what to plant and where to plant it. Now, how do you get started? Before you get planted, it helps to do a little work with the soil. You’ll want to start with clear ground. So, get rid of sod covering if you want to plant directly into the ground. Or, if you’re planting in a raised bed, make sure any debris is cleared away and it’s completely cleaned out.
To give yourself a bit of an “insurance policy,” you can improve the soil you’re using before you start to plant. One of the easiest ways to do that is with organic matter/compost. Cover the soil with manure, old leaves, or grass clippings to make it more nutrient-dense and stable for whatever you plan to plant.
Once everything is planted in your healthy, tilled soil, gardening isn’t as much of a strenuous process as you might think. Maintaining it simply includes watering at the right time (in most cases, that means watering daily!) and protecting it, which can be done with mulch. Keep a daily eye on your garden.
Pull any weeds you see. Get rid of insects or pests. Keep the soil moist. These simple maintenance tips will help you to enjoy the growth process. After just a short time, you’ll start to see something new almost every day.
Reap the Rewards – All of Them!
As you get started on your garden, make sure you’re looking at it from a positive perspective. There are so many benefits when it comes to gardening. While you might be thinking about what your harvest might yield, you should also consider the other rewards you’ll receive along the way.
Increased exposure to Vitamin D, which can improve your mood and energy levels
Decreased risk of dementia
Reduced stress levels
A good aerobic “workout”
A garden will help to keep your mind and body active from the moment you plant your seeds to the second you harvest your yield.
One of the reasons you might have started a garden, in the first place, is to grow your own food. That’s another incredible benefit. It’s a fantastic way to encourage a nutrient-dense diet in your family, educate your kids about healthy food and farming, and reduce your carbon footprint. Getting excited about these benefits can motivate you to do the necessary research on care and upkeep, as well as learning more about the foods you want to enjoy.
You don’t necessarily need to have a green thumb to have a great garden. By educating yourself on some of the best practices and keeping these tips in mind, you can start a beautiful, bountiful garden in your own backyard and enjoy it for years to come. You can also greatly increase your home’s curb appeal and value. You might not plan on selling any time soon, but if you ever want to make a move, know that most people see a lot of value in a beautiful garden. You get the benefit of enjoying that value and beauty right away.
Feb 23, 2021 · Melissa Antalek
Food For Happy Thoughts: The Gut-Brain Connection
Overview
While the weather is colder, the days are short, and we are stuck inside more, it is not uncommon to be feeling a bit down. There are several effective ways to improve your mood, including taking a short hike outside during daylight hours, practicing meditation, or talking with others. Did you know that your diet can also help improve your mental health? Taking small steps and introducing different foods may improve how you are feeling. The gut-brain axis causes our nutrition to affect our brain – how cool is that!
Your gut is filled with millions of good and bad bacteria, and the body works to ensure there is more “good” bacteria than “bad”. Any disruption to this bacteria balance, or your microbiome, can lead to overreaction of the immune system, which affects both your body and brain. This can eventually disrupt the communication network with your brain, which could be contributing to mental health ailments.
What can you do?
To maintain or restore a healthy microbiome, try including foods with prebiotics or probiotics into your balanced diet. Probiotics are the live, “good” bacteria in your microbiome, and prebiotics promote the growth of probiotics.
Alternatively, probiotics are available in a commercial supplement form. If you are experiencing symptoms of anxiety, depression, OCD, or another psychological condition, ask your health care provider about trying a probiotic supplement.
Omega 3 fatty acids have also been shown to improve depressive symptoms. These work by traveling the gut-brain axis, as well as reducing the body’s inflammation. The connection between omega 3 and mood was originally studied because countries that consume fish regularly show lower levels of depression. Omega 3 levels can be increased through the food you eat!
Finally, hydration also plays a big role. Drinking plenty of water throughout the day has countless benefits, including maintaining healthy skin, aiding digestion, and increasing energy levels. If you are looking for ways to increase your water intake, try filling up your water bottle the night before, keeping a glass of water on your desk, or using a straw.
Even though spring is just around the corner, it is not too late to tackle those winter blues. We all have the power to make changes, and modifying what we eat is an easy place to start. The best part is that all of these changes mentioned above are great for your health no matter what time of year, and the whole family can make changes along with you.
What can and should we be thinking about when it comes to food and agriculture as we start a new year and as the new Administration settles into the Whitehouse? The future!
We have seen and felt the disruption and pain COVID-19 brought the world. Our food supply chain nearly shut down. Thankfully, our local farmers and food producers showed their resilience and courage to shift and respond to increased demand and safety concerns.
This year, experts will be looking back to see where our systems failed, how the responses performed, and how to be better prepared for the future. Let’s come together to do what we can at the local level to support and grow our food system’s resilience for our future.
According to the Ellen Macarthur Foundation, by 2050, 80% of the world’s food will be eaten within cities, and 40% of food production will occur within 10-20 miles of cities. Their research suggests a move toward a circular economy and within that, specific to our food system, they suggest a move away from the current linear model (extraction of materials/resources, manufacturing/producing products, end-user, disposal), to a more sustainable, circular approach, in their words, “based on the principles of designing out waste and pollution, keeping products and materials in use, and regenerating natural systems.” These bold ideas can curb the climate crisis, address public health disparities, and encourage economic vitality – addressing our future, needs action in the present.
So back to food and 2021. What actions do they suggest?
Sourcing food grown regeneratively, and locally where appropriate
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Designing and marketing healthier food products
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Making the most of food¹
If you’re reading this in our enews right now, chances are these seem like no-brainers to you, and the concepts of a circular economy are not new. But, the problems to solve are getting the ideas and innovations to scale (up and down), so that businesses and consumers adopt and embrace the changes as we move away from linear systems. Here are some questions I’m looking at:
How do we protect farmland, especially as these peri-urban areas continue to be threatened by linear-model development?
How do we help small-holder farms be ecologically and financially sustainable and connect them to local markets and consumers?
How do we ensure new farmers have access to farmland, the best innovations in conservation agriculture, and new technology and marketing infrastructue?
How do we show consumers the value of incorporating a percentage of locally produced products into their lives?
How do we ensure our systems are just and equitable for everyone in the food supply chain?
How do we work with communities, public health experts and influencers to get factual and functional information to consumers about the critical role food plays in long-term health outcomes?
How can we change consumption habits and supply chain dynamics to reduce waste and conserve resources?
These are big questions, that we need to keep trying to answer. Luckily, there are many efforts underway across the globe to address systemic solutions, including steps toward: Sound policy development at all levels of community and government; Resources to create scalable innovations, lifelong education, and sound messaging; Strong collaborations and partnerships that span sectors to foster systemic change; are just a few.
Countryside is committed to expanding our role and engage in systemic change by preserving farmland, cultivating new farmers and expanding local food in ways that nurture 3-tier-sustainability and equity. We want to engage in collaborative discussions to see what we can achieve in Northeast Ohio to address solutions holistically.
Here are 3 places our voices need to be heard more:
D.C. and the next Farm Bill. Let keep this behemoth bill a multi-party, collaboration that supports farm viability and stewardship, public health and equity.
The Statehouse. The local food economy is growing fast, and yet small farmers are often left out of policy discussions that impact them, as are consumers who need access to healthy, affordable food.
The City Building. Great cities include a holistic strategy. Food and farming must be included in those conversations and are often overlooked or undervalued (yep, even in urban spaces – food comes from farms).
Meanwhile, here are 4 very simple things that we can all do today to set the course (and as simple as they are, they do make a difference):
Buy more locally produced food. Set a goal, say 10-20% of your weekly food budget.
Eat more, healthy, nutrient-rich foods. Make it fun and mix it up by trying new recipes and challenge yourself to incorporate seasonal foods in your region (and you can find them locally).
Waste less. Only buy what you’ll eat and reuse or compost scraps. Veggie scraps and meat bones make great broth. Backyard gardens love compost!
Vote with dollars and voices. When we make a purchase, we send a message to businesses what we want more of. When we tell our stories to our elected officials, they better understand the policies impacting their constituents. When we share with our friends and family, we open doors for them to experience the same benefits we have.
Let’s start off 2021 in a happier and healthier place, for ourselves, our families and our community.
Do you have thoughts about this blog? Or ideas you’d like us to expand on in future blogs? I’d love to hear more. You can email me directly at temrick@countrysidefoodandfarms.org.
When Winter arrives and temperatures drop below freezing, many people are concerned about the welfare of farm animals during this extreme cold. Please be assured, in most cases, farmers are great stewards of their animals and they are in good hands. There are always exceptions, but those are not the rule. A farmers’ livelihood depends on bringing healthy, well cared for animals to market.
The key to keeping animals healthy and comfortable is to ensure they have extra calories from high quality sources of food. This means that farmers will up their animals’ feed rations in winter. They need fresh water and shelter from adverse weather. But did you know, that’s not necessarily a barn? Depending on the overall, holistic management a farmer uses, a row of hedges or shrubs can be adequate, as are a 3-sided structure, quonset, woodlot, hoop house or open movable chicken tractors.
This article from an OSU farm animal expert talks about the steps that farmers take to increase feed rations to match seasons.
This article talks about equine care and common mistakes in winter care.
It is important to distinguish animals in their perspective groups – we have pets, livestock/farm animals, and wildlife. Pets that are not bred to be outdoors should be brought inside in dangerous weather conditions. Most livestock breeds are meant to be outside, just as are wildlife. Farm animals are born and raised in a myriad of ways, and quite commonly outside like deer and other wildlife. Heritage breeds of livestock are known for their resilience in the climates that they evolved in. Therefore, many small farmers choose heritage breeds to align with their farm management choices. Sheep, horses, pigs, poultry, and goats can all handle the cold weather just fine with some extra care.
The farmers I work with care deeply about the animals that they raise and do everything they can to ensure that they’re kept safe in extreme weather conditions. Having Farm animals outside during winter is completely acceptable if the animal is well cared for, gets exercise, has shelter from the wind, has lots of healthy food to keep it warm, and has regular fresh water.
I’m personally looking forward to warmer days for myself, meanwhile, I think I’ll up my calories too.
Feb 4, 2021 · Melissa Antalek
Buttercup Squash Muffins
Overview
With the cold weather, you may find yourself stuck inside a bit more, which is a great time to whip up this recipe and master your baking skills!
Makes 12 muffins
Ingredients
2 cups All purpose spelt flour (locally produced by Mud Run Farm)
Preheat the oven to 350 degrees. Prepare a muffin tin by lining with paper or spraying with oil.
In a bowl, mix together dry ingredients until well combined.
In a separate bowl, mix together wet ingredients.
Fold the wet ingredients into the dry ingredients, and gently mix until incorporated.
Divide batter into muffin tins and bake for 25 minutes, or until an inserted toothpick comes out clean. Enjoy!
Feb 3, 2021 · Tracy Emrick
Black History Month: Deepening our understanding
Overview
In honor of Black History Month, I wanted to share some resources that have helped me deepen my understanding of how critical a diverse, inclusive, and equitable food system is. Last year, Countryside committed to doing more and doing better to build a more just, local food system. Yet, ironically, we lacked the tools and knowledge to even know where to start, even though one of our guiding principles is that healthy, local food should be accessible to all people. It was in our hearts, but not in our actions, even though we thought it was.
So, using the spirit of farmers, we simply planted the seed and gave it room to grow. While we wait for it to emerge, we are spending our time nurturing it, and tending to it, by listening and learning to do more and do better from those already in bloom.
Great, hard truths from great, strong women that remind us that equity is not built from well-intended bandages, but from acknowledgment and communion:
Hard boiled eggs are such a great addition to your meals because they’re a great source of protein, they’re inexpensive, and they can be made ahead of time. Plus, they’re very versatile. You can eat them whole for breakfast, chop them up to add to a salad, transform them into deviled eggs, and the list goes on. The best part about eggs is that you can find them being sold by local farmers year round at Countryside Farmers’ Market!
How do you make hard boiled eggs? It’s likely that you make them the same way each time, but did you know there are several different cooking methods? In this post, we will explore the different methods and compare them to discover which method is the best. These methods will be rated on difficulty, time, result, and ease of peeling. So next time you are craving hard boiled eggs, try making them a new way.
*note: all cooking times are formatted for large eggs. If using medium or small eggs, cooking times will have to be decreased by a few minutes.
Method 1: The Classic Boil
This is the way I have always cooked hard boiled eggs, so naturally it is where our list starts. In this method, you bring water to a rolling boil, then drop the eggs into the water with a spoon, and let boil for 14 minutes. Remove eggs from the water and shock them in cold water to stop the cooking.
Difficulty: Easy, requires a small amount of monitoring
Time: a little over 20 minutes from start to finish
Result: Great! It cooks them to just the right texture.
Ease of Peeling: It took a minute to get to the membrane, but the shell slid off easy after that.
Method 2: The Quick Boil and Steam
The quick steam and boil, aka the Martha Stewart method, is another way to cook eggs without boiling for very long. To cook, place eggs in a saucepan and cover with cold water, enough to cover at least 1 inch above the eggs. Cover and bring to a boil. Once boiling, remove the pan from heat. Keep covered and let sit for 12 minutes. This will allow the eggs to steam cook. After 12 minutes, drain water and cool eggs in cold water.
Difficulty: Easy. The perk of this method is you do not have to drop the eggs into boiling water, and it only requires a small amount of attention.
Time: less than 20 minutes from start to finish
Result: well cooked, but yolk was a bit chewy
Ease of Peeling: Difficult. For some reason, this took me a long time to peel, and I lost some egg white in the process because it was stuck to the membrane.
Method 3: The Baking Soda Boil
According to favfamilyrecipes.com, adding baking soda to the boiling water makes the hard boiled eggs super easy to peel. Since I believe peeling the eggs is the worst part of hard boiled eggs, I was very excited to try out this method. This method follows the same steps as the “quick boil”, but ½ tsp of baking soda and 1 tsp of salt is added to the water before boiling. This works because baking soda will raise the eggs pH slightly, making them easier to peel.
Difficulty: Easy, but takes slightly more prep work
Time: less than 20 minutes from start to finish
Result: The yolk did not cook through as much as it did without baking soda, so the time may need to be slightly lengthened depending on how you like your hard boiled eggs.
Ease of Peeling: slightly easier than the quick boil method, but not dramatically better
Method 4: The Oven
Using the oven to “boil” eggs? Although this is not a cooking method that is as popular as the others, it still yields a similar result. To cook eggs using this method, preheat the oven to 325 degrees. Place eggs in a muffin tin, and cook for 30 minutes. Remove from the oven and place in cold water to cool.
Difficulty: Very easy. Since this method doesn’t use any water, it’s as simple as placing eggs in a muffin tin and popping in the oven.
Time: 30 minutes
Result: These were cooked through well, and the yolk popped out of the white very easily. If you are separating the two, this may be your method. However, the muffin tin does leave a dark brown spot on the egg, so if you want them to look nice, consider a different method.
Ease of Peeling: surprisingly easy, the shell slid right off
Method 5: The Slow Cooker
I am obsessed with my slow cooker, but it never crossed my mind to make hard boiled eggs in it. However, a quick search revealed that people do this all the time! To execute this method, fill the cooker with a single layer of eggs. Fill with enough water to just cover the eggs. Salt the water and cook on high for 2 ½ hours. After cooking, remove the eggs and place in cold water to cool.
Difficulty: Very easy. Once it is set up, you don’t even have to think about it.
Time: 2 ½ hours… eek. If you were making eggs ahead of time, this would be fine, but if you wanted to eat the eggs that day, you had better start early.
Result: The eggs cooked just perfectly and yolk easily separated from the white. Texture of the yolk was spot on.
Ease of Peeling: Average, not super easy but not too difficult either
Additional Methods
Although not tested in this post, I do want to mention 2 other methods for hard boiling eggs.
Pressure Cooker: To try this at home, place eggs in the pressure cooker, pour 1 cup of water on top, and cook on high for 7 minutes.
Air Fryer: For this approach, place the eggs in the air fryer basket and cook at 250 degrees for 15 minutes.
The Winning Method
After all the testing, the verdict is in! I wouldn’t say that any of these cooking methods were difficult, but some took a bit more attention than others. For the most part, these all cooked nicely. A sign that your eggs could have been cooked for too long is getting a green colored ring around the yolk, and none of these methods overcooked the eggs at their given cooking times.
Despite testing many new ways, I’m going to crown the classic boil as my recommendation. First, the eggs were cooked perfectly and the yolk was just the right doneness. Second, most people have a pot and stove to boil water, and you don’t need any fancy equipment, like a crock pot or pressure cooker to do the job. Third, it is relatively fast and does not really take much attention.
No matter what your method is, it’s guaranteed to taste delicious if you’re using a locally sourced egg with a beautiful bright yellow yolk! What method do you prefer?
Jan 12, 2021 · Melissa Antalek
Butternut Squash Fries
Overview
This is an excellent way to switch up the traditional fries, while keeping a delicious(even sweeter) flavor!
Makes 3-4 servings
Ingredients
1 medium Butternut Squash
3 Tbsp. Corn Starch
3 Tbsp. Olive Oil
1 tsp. Garlic Powder
1 tsp. Paprika
1/2 tsp. Dried Thyme
Salt and Pepper to taste
Method
Peel squash and remove seeds. Cut into fry sized strips.
Put in a bowl and sprinkle with corn starch. Toss until covered.
Shake off any excess corn starch and then toss with olive oil and spices until coated.
Line up on a baking sheet and bake at 425 for 25-30 minutes, flipping halfway through. Enjoy!
While radishes taste great on salads, try cooking them and making a new cream cheese spread that’s perfect for any time of the day.
Makes 6-8 servings
Ingredients
3-5 large Radish of Choice
2 Tbsp. Oil or Butter
A pinch Salt
2 Tbsp. Honey
8 oz. Cream Cheese, softened
1/2 loaf Fresh Bread, sliced
Microgreens for garnish
Method
Chop radish into small, uniform sized pieces. You can also do this in a food processor.
In a medium skillet, heat oil on high. Once hot, add radishes and a pinch of salt. Stir to coat. Cook for about 5 minutes, stirring occasionally.
Mix in honey to radishes and turn heat down to medium. Cook for 3 more minutes.
Mix together cream cheese and radishes. You may want to use a blender or food processor for a smoother texture.
Spread mixture on a slice of bread and garnish with microgreens. Enjoy!
Nov 25, 2020 · Melissa Antalek
Daikon Radish Noodle Bowl
Overview
This dish fuses the flavors of daikon radish, which is traditionally in asian cuisine with cilantro, which is found in many Mexican dishes. And a bonus, no cooking required!
Makes 1 serving
Ingredients
1 large Daikon Radish
1 Carrot
1/4 cup Microgreens
2 Tbsp. Cilantro, chopped
1 tsp. Honey
2 tsp. Olive Oil
2 tsp. Lemon Juice
1/4 tsp. Garlic Powder
Method
Peel the radish. Spiralize into noodles using a spiralizer or cut into very thin strips by hand.
Cut carrot into matchstick sized pieces.
In a bowl, toss together radish, carrot, and microgreens.
In a separate bowl, mix together cilantro, honey, olive oil, lemon juice, and garlic powder until combined.
Drizzle dressing over “noodles” and enjoy!
Nov 20, 2020 · Christina Hill
Happy Trails, 2020 Interns!
Overview
Congratulations to our 2020 New Farmer Academy graduates: Becca, Maddie, and India!
2020 was a year of tremendous growth for our beginning farmer internship program, as well as for our interns. Happily, all three of them are planning to return to Countryside next season to continue developing the skills they need for a successful career in agriculture. We can’t wait to see them again in the spring.
In the meantime, we have three new farm cats to keep me company this winter. Meet Lady Calabaza, Baby Biscuit, and Murasaki!
What’s it like to participate in Countryside’s New Farmer Academy? Here’s what our 2020 interns had to say:
“We’ve had hands in the dirt, seeds in the soil, and a ton of learning (and laughs) along the way! The Beginning Farmer Internship has truly been not only one of the most purposeful experiences in my life, but the thing that has gotten me through the year 2020. The camaraderie between Ginnette, myself, India, and Maddie has been the highlight of the experience — connections are so important!
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From trainings to on-the-farm labor and seed starting to harvest, I feel motivated to start my very own take on intentional agriculture… right after I save up some money, honey. Looking forward to another year of learning, camaraderie, and skill building!”
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— Becca
“The New Farmer Academy has taught me many valuable lessons both personal and practical. There were so many aspects of this internship that I enjoyed it is hard to keep it concise.
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One of my favorite parts of this internship is how we were able to pursue our own specific interests and passions within the field of agriculture. Through our classroom sessions I have really taken an interest is soil science and the impact that soil health has on the crops we grow. Therefore I was given an opportunity to expand my understanding within that subject. After learning several basic ways to test soil and analyze the results I was able to apply what I had learned by going to several Countryside Initiative farms to both sample and test the soil at different sites. I was also able to experiment with cover crops on Old Trail Farm in order to increase the organic matter of the soil. These projects not only increased my knowledge, but also invigorated my passion for the study of soil. I hope to continue learning more as there is an endless amount of knowledge concerning the biological and chemical composition of soil. Therefore, I will be going on to study such at Prescott College this coming spring semester.
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Next season I hope to return as a second year intern and be assigned to a mentor farm. I would like to shift my focus to learn how to raise livestock and specifically sheep husbandry.
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Overall I could not have asked for a better growing season and this is most definitely an experience that I will always remember.”
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— India
“Now that I am drawing to an end with the Countryside New Farmer Academy I have found some clarity in the path I would like to pursue. From my experiences of working with farm animals such as hogs, chickens, and ducks, it is fascinating to see the holistic value they bring to the land and my life. The ability to nourish the land and our bodies are two completely interrelated aspects that aid in ecosystem diversity, overall well being, and social change. I hope to further expand and help others to reclaim the land where they are with the ability to grow nourishing foods in a manner that promotes the well being of diverse networks of ecosystems as well as our own.
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At the end of the year will be starting a full time position at another farm called Purple Skies. I look forward to entering part 3 of the internship journey next year!”
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— Maddie
Nov 17, 2020 · Melissa Antalek
Shaved Brussel Sprout Sauté
Overview
This is the perfect side dish for your fall dinners, and it is ready in less than 20 minutes!
Makes 4 servings
Ingredients
1 pint brussel sprouts
1/4 cup leeks, thinly sliced
1 Tbsp. + 1 Tbsp. olive oil
2 cloves garlic, minced
balsamic vinegar to taste
Method
Heat oil in a skillet. Add garlic and cook 2 minutes.
Shred the brussel sprouts by cutting into thin strips.
Add brussel sprouts and leeks to the pan. Drizzle 1 Tbsp oil on top.
Cook for 5-10 minutes, or until sprouts are browned. Stir every minute.
Remove from heat and drizzle with balsamic vinegar. Enjoy!
Nov 12, 2020 · Ginnette Simko
Sunchokes!
Overview
One of my best harvests this year was something I chucked in the ground last year and forgot about – sunchokes!
Sunchokes, also called Jerusalem artichokes or ground apples, are the underground tubers of a native perennial plant in the sunflower family. They look like ginger and are crispy like a water chestnut when eaten raw. When cooked, they get mushy (with a consistency kind of like potatoes) and taste like artichoke hearts. Sounds delish, right? Well…
Sunchokes contain a type of carbohydrate called inulin, which has its pros and cons. Inulin contributes to the sunchoke’s sweet, nutty flavor. It also makes sunchokes low in carbohydrates with a low glycemic index, which is helpful for people who need to control their blood sugar levels. They are often touted as a great potato substitute for diabetics.
Some people, though, have a hard time digesting inulin and it can cause them to become uncomfortably gassy. This is probably why this nutritious and prolific vegetable isn’t more popular. But don’t let that stop you from trying it!
First, inulin tolerance (and gas tolerance, for that matter) varies from person to person, as does the concentration of inulin in sunchokes. I myself have never had an issue with the dread “fartichoke.” Second, you can build up your tolerance to inulin. Just take it slow at first and eat sunchokes in moderation until you get used to them. Finally, pickling sunchokes or boiling them in lemon juice for 15 minutes prior to cooking them will neutralize inulin’s side effects so you can eat all you want!
Besides, sunchokes are easy to grow, beautiful, productive, and require no preservation whatsoever (they can stay in the ground all winter to be harvested as needed).
Here are my sunchokes in full bloom this summer.
When the plants start to die off, it’s time to harvest. This usually happens after the first few frosts of the season. Frost makes sunchokes sweeter! To replant next year’s crop, just leave a few tubers in the ground.
Sunchokes multiply like crazy and can spread, so think carefully about where you plant them. Look at how many sunchokes are on one plant. I planted ONE sunchoke here last year!
We harvested 20 pounds of sunchokes this year (plus enough seed tubers to replant our crop and share with others).
You don’t need to peel sunchokes (they are very thin-skinned), but you do need to scrub them to get the soil out of all their nooks and crannies.
What a beautiful vegetable!
Nov 9, 2020 · Melissa Antalek
Crockpot Applesauce
Overview
This is the perfect recipe to use and enjoy all your apples! You can make it chunky or smooth, and serve hot or cold!
Makes 6-8 servings
Ingredients
10-15 apples of any variety
honey to taste
cinnamon to taste
Method
Peel, core, and slice apples.
Place apples in crockpot with about 1/2 cup of water. Add a little honey if desired.
Cook on high for 3 hours, or low for 6-8 hours.
Add cinnamon.
Mash apples until you reach desired consistency.
Enjoy!
Nov 5, 2020 · Ginnette Simko
Dickinson Pumpkin
Overview
Fall is a special time of year for farmers and home gardeners alike. We’re harvesting our final bounty, putting our soil to sleep for the winter, looking forward to a well-deserved break, and (yes, already!) starting to dream about next season. It’s a time to reflect on what went wrong this year, what went right, and what we will do differently next time around.
Growing produce is a risky venture. There are many variables we can’t control, like weather and pest populations from year to year. It’s important to stack the deck in our favor wherever we can! In the next few months, I will be sharing some of my successes and failures from the 2020 season (both at Old Trail Farm and in my home garden), why they happened, and what I learned from them.
One way to increase our odds of a successful harvest is through careful crop selection and, especially, researching which variety of a particular crop will work best. Since Halloween has just passed and both Thanksgiving and Countryside’s Virtual Squash Tasting are on the horizon, I thought I would share a seasonally appropriate example of a crop/variety I had great success with this year – the Dickinson Pumpkin.
Despite some apparent controversy about this, pumpkins are a type of winter squash. (Ag nerds, learn more about that here.) As such, they are subject to common squash pests in our region, including the dreaded squash vine borer. Squash vine borer moths lay their eggs at the base of squash plants and when the eggs hatch, the larvae bore into the stem of the plant to feed and grow (hence the name). This is bad news for the squash plants, which generally keel over and die.
I usually avoid this issue by not growing pumpkins. But this year, I thought my five year-old nephew might need a pumpkin in his life. After a bit of research, I found an heirloom variety of pumpkin, called Dickinson, that was supposed to resist squash vine borers because of their extra woody stems. This wasn’t your average jack-o-lantern style pumpkin. It was elongated and tannish, kind of like a butternut squash. (Which, incidentally is also resistant to squash vine borers.) I grew it.
Dickinson shrugged off the borers, and the squash bugs (referenced here). I grew it in an open part of my yard and the deer and rabbits left it alone. I ignored this plant and it gave me an adorable pumpkin for my nephew.
I also got several other large pumpkins with a sweet, deep orange flesh that is so delicious. It is actually what most of the canned pumpkin on our grocery shelves is made of (again, read this). We baked it in our brick pizza oven with brown sugar and butter and man. I will definitely be growing Dickinson again next year!
Nov 4, 2020 · Melissa Antalek
What type of apple should you try?
Just like people, there are oodles of apples in our world, all with different characteristics. Take the quiz below to find out which apple you should try this fall!
Keep a running tally in your head while you take this quiz. To get your results, you will add up the numbers that correspond with your answer choices.
Apple Quiz
Fall is known for many activities, apple picking being one of them. Are you going to pick your own apples, or pick them up from the market?
1 – Pick a peck of my favorite kind of apples
2 – Purchase a peck of my favorite kind of apples from the market
3 – Pick a variety of apples
4 – Purchase a variety from the market
You have an abundance of apples! What are your plans?
1 – Store them for winter and spring
2 – Make applesauce
3 – Share with a friend
4 – Make cider
It’s the weekend and you are driving through the market to pick up your pre-order. Who is in the car with you?
1 – Spouse or significant other
2 – Just me
3 – Children/Grandchildren
4 – other family or friends
What’s your favorite way to eat apples?
1 – Plain and Whole
2 – Baked into a dessert
3 – Sliced with a dip
4 – In a drink
There are so many varieties of apples, developed from all around the world. Have you traveled anywhere in the world?
1 – Just Ohio
2 – I’ve been to a few states
3 – I’ve been to Canada
4 – I’ve traveled across the world
Add up your total score and read about your apple! For the fun of it, read about the rest of the apples as well.
5-8 points
Melrose
Melrose is the official ohio state apple, and is a cross of the jonathan and red delicious apple. It is firm and coarse but juicy, making it very good for cooking and desserts. When cooked, its sweet flavor is amplified. These are available from late fall to early winter. They continue to ripen once picked. Some say they are best to eat after Christmas for the best flavor.
9-12 points
Idared
Idared is a cross between the jonathan and wagener varieties. It was developed in idaho and thus named after the state. This variety is best for baking because they hold their shape. The taste is both sweet and tart, with firm yellow-green flesh, sometimes tinted rosy pink. In fact, you can make pink applesauce if you cook with the skins on!
13-16 points
McIntosh
Originally from Canada, these apples were named after their founder, John McIntosh. McIntosh are a very popular apple for breeding new varieties. They develop their best flavor in colder climates, producing a taste that is generally sweet with a bit of acidity. However, flavor will mellow with storage, so it is best to eat these fresh.The skin is usually delicate with a crimson color, and they grow to a small to medium size.
17-20 points
Mutsu
If you’ve ever followed the motto “bigger is better”, this is the apple for you because mutsu can grow quite large. They look like a large golden delicious apple. If you plan to use them for a pie, you may only need 2-3 to fill your crust! These apples are native to Japan and are also known as crispin. Mutsu are a cross between golden delicious and Indo, which is a Japanese seedling. These are usually available later in the season.
Nov 3, 2020 · Melissa Antalek
Autumn Salad with Pumpkin Dressing
Overview
As the weather turns colder, we tend to start eating a bit heavier. Try this salad for a nice light meal that still celebrates the traditional tastes of fall.
Makes 2 – 4 servings
Ingredients
4 cups kale, chopped
3 apples, diced
1 cup cauliflower, diced
1 cup toasted walnuts & tart cherries (or nuts, seeds, and dried fruit of choice)
8 oz. feta cheese
For the dressing:
1/4 cup pumpkin puree
3/4 cup plain greek yogurt
2 Tbsp apple cider vinegar
1 Tbsp honey
1 tsp cinnamon
Method
Toss all salad ingredients together in a large bowl.
In a separate bowl, whisk together dressing ingredients.
Pour dressing over salad, toss, and enjoy!
Oct 27, 2020 · Melissa Antalek
Stovetop Chili Verde
Overview
Take advantage of tomatillos before they are gone with this chili recipe. It can be made in just 30 minutes!
Makes 4 servings
Ingredients
1 lb. ground pork
Salt and pepper to taste
1 pint tomatillos, dry skins removed
2-3 poblano peppers
4 jalapeño peppers
1 cloves garlic, minced
1 large onion, chopped
Method
Broil tomatillos and peppers for about 10 minutes, or until blackened. (*Option to boil or sauté instead). Let sit covered for 10 minutes.
In a pan over medium heat, cook the ground pork. Season with salt and pepper.
Add the onion and garlic to the pork and cook for 5 minutes.
Remove skin, tops, and seeds from peppers.
Blend together tomatillos and peppers. Add to pork and stir until combined.
Oct 23, 2020 · Becca Zak
5 Uses for Fall Leaves (no bagging required!)
Overview
Fall is the most glorious, and rejuvenating, season! Once green leaves reveal their true crimson, gold and copper colors, the silver-lined clouds fill the sky, and warm beverages are welcome once more. Not only is fall rejuvenating to humans, but this season is one of the most important for nutrient cycles in our natural world.
My neighbor justified his lack of fall yard work by saying one simple, yet insightful thing: “Leaves wouldn’t fall off the trees if they weren’t supposed to!” I could not agree more, but oftentimes human society misunderstands Mother Nature’s intentions.
Why do leaves fall from trees, anyway? No, it isn’t to put you to work, collecting and bagging leaves and clearing gutters, there is more at play. Each fall in deciduous forests, trees prepare for winter. With less sunlight to absorb, trees drop their leaves and go dormant until spring arrives. These precious leaves are Mother Nature’s opportunity to return very important organic matter to her soil, creating habitat and a nutrient-rich layer of insulation for the frigid winter to come.
Simply put, leaves fall to the ground to become part of the ground! When we rake leaves into piles and put them in bags on the side of the road destined for the landfill, we are missing out on one heck of a free opportunity…and messing with Mother Nature’s seasonal nutrient cycling. Oh, humans!
So, I’ve convinced you to use your leaves to your advantage instead of kicking them to the curb, but what are the options? After you create a giant leaf pile and have some fun (this is required), there are many options out there. Mix and match these 5 uses for fall leaves that will give you the most bang for your buck!
#1: Improve soil structure and content.
Leaf matter adds necessary air, carbon and moisture retention to all soil types, from heavy clay to dry sandy soils. Leaves also contain twice the mineral content of soil amendments like manure and attract beneficial organisms that will help your garden grow.
#2: Create leaf mold.
Instead of adding leaves as brown material to your compost, you can simply rake leaves into a big pile, shred them by running them over with the lawn mower and wait until spring. Let nature do its thing and soon you’ll have a dark, sweet-smelling soil conditioner that is an exceptional soil amendment!
#3: Protect and store root vegetables.
The insolation properties of leaves are priceless. Cold-hardy vegetables and root crops like kale, leeks, carrots and beets can be covered up with leaves and will allow them to survive the winter and have a jumpstart on spring. There is nothing more delicious than an early spring carrot! You can also store harvested root vegetables in a cool, humid space between layers of freshly fallen leaves.
#4: Leave leaves for beneficial wildlife.
We aren’t the only species on Earth that benefit from leaves; in fact, we do not depend on leaves to survive the winter like some of our neighborhood wildlife. Fallen leaves provide essential winter cover for some of the most important wildlife in the vegetable garden—pollinators! Bees, moths, butterflies and spiders need leaves to protect them from cold weather and predators. Native queen bumblebees burrow below the soil’s surface to hibernate for the winter and many species of moth and butterfly spend the winter as a chrysalis or cocoon disguised as dry leaves!
#5: Mow into lawn.
While we should all be taking steps toward minimizing our manicured lawn space and transitioning toward a more ecologically productive habitat, leaves can also be used as a free and natural turf fertilizer. Research shows that lawns benefit from a thin layer of leaves. Instead of bagging, engage the mulching feature on your lawn mower and set the blade to 3” high. Mow once a week while leaves are actively falling to naturally fertilize in preparation for spring!
No matter what you choose to do with your leaves this fall, keep cost-saving, nutrient-cycling and Mother Nature in mind!
Oct 20, 2020 · Melissa Antalek
Acorn Squash Fritters with Garlic Parsley Sauce
Overview
Winter squash is one of the best flavors of fall if you ask us! Enjoy this fritter recipe any time of the day.
Fold in flour. Add more if needed to hold the fritters together.
Heat 1 Tbsp oil in a skillet over medium heat. Drop 1/4 cup of the mixture into the pan and press flat with spatula. Cook 2 minutes on each side.
Put on a paper towel to absorb extra oil.
Combine garlic, parsley, 1/4 cup oil, lemon juice and red pepper flakes in a blender. Drizzle over the fritters. Enjoy!
Oct 15, 2020 · Ginnette Simko
Planting Garlic
Overview
I love growing garlic. It doesn’t have a lot of pest or disease issues, requires minimal care, and produces three separate (and delicious!) crops: green garlic in spring, garlic scapes in early summer, and the main bulb harvest in July.
It’s easy to save seed and plant your own garlic each year, which is nice because seed garlic is expensive! In our area, garlic planting happens in mid-late October, at a time when all of the other garden chores are winding down. (Really, garlic can be planted any time before the ground freezes.)
The interns and I planted garlic varieties that have been grown at Old Trail Farm for many years.
First, we separated last year’s garlic into individual cloves for planting.
Next, we topped our prepared beds off with a nice, thick layer of compost.
Then we layed out string guides to help us plant in straight lines. This is not necessary, but it will look nice next year.
Each clove of garlic will produce a whole new bulb, or head. Cloves should be planted and inch or two below the surface of the soil, six inches apart from each other. You can use a dibber (also called a dibbler or dibble – basically a stick) to make holes in the ground for your garlic cloves like this…
or you can just shove them into the soil with your hands like this…
The most important thing to remember is to plant them pointy side up so the leaves grow up and the roots grow down.
Last, we tucked in the beds with a layer of straw mulch. The garlic will start growing a little until the ground freezes, then hibernate for the winter. New garlic leaves poking out of the soil is a sure sign that spring has arrived!
Cuyahoga Valley Countryside Conservancy
