Last Sunday’s Grown in Ohio potluck for the Goodale Park Music Series was a big success. Three tables were packed with food showcasing the bounty of the Ohio harvest. From colorful beets to delicious peach desserts it was a tempting spread.
Hungrywoolf was the host blog and I wanted to focus on fruits and vegetables that were at the peak of their season. I owe a big thank you to Wayward Seed Farm for generously donating some of their wonderful produce for the event. This is especially generous given the challenging season that they and many farmers have faced this year. Wayward Seed provided the corn, zucchini, cantaloupes and peaches and I was pleased to be able to share their beautiful produce with so many people.
I used the corn and zucchini to make a big summery salad that screamed ‘grown in Ohio’ and supplemented the Wayward Seed produce with a few extra ingredients from Somerset Farm Herbs and Rhoads’ Farm (at the North Market Farmers’ Market).
The salad ingredients were:
green beans (blanched)
sungold and cherry tomatoes
Zucchini and baby summer squash – chopped
The dressing was olive oil, more basil, chive blossom vinegar and salt.
There was so much good food to try (including salty caramel brownies, peach salsa and a gorgeous ratatouille) but my highlight was probably the peach pancake topped with fresh peaches and cooked to order under a shady tree. Thanks to Alex, Jill and Lauren for organizing the potlucks and to everyone who brought delicious food to share.
Here are some more photos from last weekend. But don’t worry if you missed last weekend’s fun, there are still two more concerts and potlucks in the series. This weekend is also the North Market Farmer’s festival so it’s another great chance to celebrate in our wonderful local produce.
The hot weather today made me crave something light, fresh and green. Here’s what I came up with from the nearly empty fridge. It was a surprising hit and was deemed ‘blog-able’.
A few handfuls of gorgeous local kale from
1 Fuji apple, thinly sliced
a handful of natural sliced almonds
some shavings of parmesan
a couple of glugs of olive oil
juice of 1/3 of a lemon
freshly ground pepper and sea salt
I bought the kale yesterday from the Greener Grocer and it hails from Green Edge Gardens in Athens. Green Edge is wonderful farm that we toured with Slow Food Columbus back in 2008, as well as a wide variety of greens and micro-greens they also grow lots of mushrooms.
AD plucked a piece of kale from the salad spinner, tasted it and made a face. ‘It’s good for you,’ I said, to which the response was ‘yeah, tastes like it’. He was won over by the finished salad though, licked the plate clean and I am sure he will be asking for it again.
While I heated up a cast iron skillet, I washed, spun and then finely shredded the kale and then washed and sliced the apple. I lightly toasted the almonds until they were fragrant and added them to the salad, I shaved some parmesan from the block that lives in our fridge and dressed and tossed the salad. Voila, a lovely spring salad: sweet apple, a hint of acidity, salty cheese, crunchy almonds and verdant kale. One of the nice things about using kale in a salad is that it doesn’t wilt as easily as lettuce, so leftover salad will keep better.
The salt I used is ‘Fiori & Salt’ an Italian blend of sea salt and dried flowers. It’s so pretty and has a wonderful floral aroma of which I mostly detect chamomile, it is especially good on eggs.
I grew a kohlrabi in the garden this summer (yeah, just the one!) and have been fascinated by them ever since. They have a firm texture and the flavor is a cross between a broccoli stem and cabbage. I bought a couple from Wayward Seed Farm at the farmers market this weekend along with carrots and a bunch of radishes. These kohlrabi were green and looked even more like little alien beings.
A lot of winter foods are soups and stews and while they are wonderfully warming, I enjoy having something crunchy and refreshing as a contrast, especially on a crisp sunny day. After yesterday’s excess of cheese and pork products a salad seemed like appropriate.
This salad was inspired by Peter Berley’s Shaved spring vegetable and apple salad from The Flexitarian Table which I have made in the past. Berley uses sunchokes and fennel and I think you could substitute celery root as well. I love fennel but I know but I think this version might have a little broader appeal. Instead of using a mandolin for all of the ingredients I cut them into matchsticks and only used the mandolin for a couple of baby onions.
2 small kohlrabi
1 Jonagold apple
1 large carrot
handful of chives
1 bunch of french breakfast radishes, trimmed.
1-2 baby red onions depending on size
1 cup toasted walnuts
1/2 cup olive oil
salt and pepper
2 tbsp rice vinegar
2 tbsp lemon juice
Toast the walnuts in a 350ºF oven for 10-12 minutes. You should be able to smell when they are done but keep an eye on them so they don’t burn. Peel the kohlrabi and the carrot. Cut the vegetables and apple into matchsticks and place in a large bowl. Depending on the size of the radishes you may just want to quarter them. Mandolin or finely slice the onions and add to the other vegetables. Whisk the dressing ingredients together and pour over the vegetables. Snip the chives with scissors over the bowl and combine everything. Add the cooled walnuts, toss, cover and refrigerate.
This salad is great if you have time to let it sit for an hour or so before you eat it. It lets the dressing soak in and the flavors mingle and its best if you can toss it a few times.
With a bowl of soup and a hunk of french bread it made for a very satisfying lunch.