Workshops for Market Gardeners

Have you thought about growing a market garden and selling at local farmers' markets but aren't sure where to start? Turner Farm is offering a series of workshops to help new market gardeners start selling at farmers' markets.

EARN A LITTLE “GREEN” BY GROWING GREENS
Discussion will focus on varieties of greens that grow well and sell well, along with tips on how to raise them year round.  Led by Melinda O’Briant.  February 2nd, 7:00-8:30 pm.

TRAFFIC STOPPERS:
Start a conversation at your market table by growing unusual produce
Discussion will focus on fruits and vegetables such as jerusalem artichokes, broccoli raab, garlic scapes, tomatillos, and others that grow well but aren't commonly seen at area farmers' markets. Led by Melinda O’Briant and Nancy Ogg of Shady Grove Farm. February 23, 7:00-9:00 pm.

Attend one or both. Fee for each class is $12. Turner Farm, 7400 Given Rd, Indian Hill 45243.  Reservations can be made by calling the farm at 561-7400 or emailing them.

Basics of Herbalism Workshops

Local herbalist Abby Artemisia is offering a Basics of Herbalism series of workshops.  The first, Herbal Teas for Winter Wellness, is February 6th at Imago.

From the announcement:

In this class we'll talk about the different types of tea, i.e. black, green, white, herbal, etc.  We'll discuss herbal options for immunity boosting in this chilly season.  You'll learn how to create a tea that's not only healthy, but tasty, too!  There will be plenty of easily digestible (pardon the pun) information about the herbs and the various techniques for steeping tea.  And...you'll even get to create your very own tea blend to take home!

Saturday, February 6, 1:00 PM - 3:00 PM, Imago Earth Center (700 Enright Avenue in Price Hill, Cincinnati)  $25, space limited to 20, reserve here.

Slow Food Cincinnati Kickoff Meeting Jan 27

Slow Food Cincinnati is having their 2010 kickoff meeting 6:00pm, Wednesday January 27th at Park+Vine (1109 Vine St, Over-the-Rhine, 45202).

From the evite:

Please join Slow Food Cincinnati for our 2010 Kickoff Meeting at Park+Vine downtown!  We are excited to meet Slow Food Cincinnati Members and food enthusiasts alike for an evening of delicious local food and beverages, conversation, and information about our group.  The event is free of charge, however we welcome any donations to offset the costs of refreshments.

Please bring your appetite, ideas, and interest in supporting good, clean, fair food.  We look forward to seeing you soon!

For more information on becoming a registered Slow Food member, please visit slowfoodusa.org.   We welcome both Slow Food members and non-members to this event.

Free (donations gratefully accepted), but reservations required.  To reserve your place, visit their facebook page.

Winter Farmers' Markets at Our Ohio

Our Ohio has a listing of winter farmers' markets. (If your market isn't listed, tell the market manager to contact Our Ohio.)

SW Ohio Beekeeper School March 27th

Southwestern Ohio Beekeeper School is open for registration.  The daylong school features multi-track programs designed for the beginner and experienced beekeeper.  This is a highly-regarded beekeeping school -- local beekeeper Richard Stewart of Carriage House Farm says:

"This school has a long history and is very popular, so much so that last year registration closed two weeks after opening with this year expected to go even quicker. The lectures are top notch, every major bee supply vendor in the business is present...If you only attend one beekeeping school ever, this should be the one hands down!"

 Saturday March 27th 8am - 3pm at the Oasis Conference Center (902 Loveland-Miamiville Rd, Loveland 45140).  $35 per person.  Lunch is provided.  Registration is by mail, first-come, first-served, and is limited to 300.  Download the forms here.  Last year's school sold out early, so don't delay. 

Review of Dojo Gelato at EpiVentures

EpiVentures has reviewed Dojo Gelato, a local artisan gelato maker who sell at Findlay Market and around town.

Local 127 Reviewed at EpiVentures

EpiVentures has reviewed Local 127, which sources locally. This one's a particularly interesting review because they were at the chef's table.

Fabulous Fermentation 101 at Park+Vine

Park+Vine (1109 Vine St in Over-The-Rhine, 45202) is offering Fabulous Fermentation 101, a class by Fab Ferments' Jordan Aversman and Jennifer De Marco on how to ferment sauerkraut and pickles at home.  The beginners workshop features an overview of the health benefits of fermented foods, a fermentation demonstration and a question-and-answer session.

Feb. 6, 11am to 1pm, at Park + Vine. Space is limited to 30 people. Free, but donations are appreciated. RSVP  by Feb. 5 via email or at 513-721-7275.

Market Shelters Compared at Boulder Belt

Lucy over at Boulder Belt has reviewed various market shelters (portable gazebos to you and me) for sturdiness, ease of set up, and value vs. cost.  Useful information for anyone considering putting in a market garden this year and selling at your local farmers' market.

Sustainable Dinner Party

Sustainable Table is offering a free Sustainable Dinner Party Kit.  From the downloadable kit:

A sustainable dinner party is a shared meal that focuses on local food and the farms and people who produce it. Much like a typical dinner party, there will be good friends, delectable cuisine and stimulating conversation, but with a focus on the plate in front of you and the issues that surround it. A sustainable dinner party presents an opportunity to discuss modern agriculture and enjoy some delicious seasonal food in the process.

Pretty cool idea!

Taste of Belgium

EpiVentures has reviewed local artisan waffle producers Taste of Belgium, who have recently expanded to the North Market in Columbus.

Third Annual Buy Local Foods Seminar

The Catholic Rural Life Conference and the OK River Valley Chapter of OEFFA (Ohio Ecological Food and Farm Ass'n) announces the Third Annual Buy Local Foods Seminar. There will be workshops and discussions of interest to consumers and producers. Topics: Raw Milk, Community Supported Agriculture, Marketing Local Produce, Food Buying Clubs and more.

Sunday January 31, 1:30 to 3:45pm.  Admission is free. St. George Parish Hall, 509 East State St (State Route 125) Georgetown OH 45121.  For more information, call Julie Kline (937)392-1543 or Pat Hornschemeier (937)378-4769 (day); (937)378-4560 evening.

Article on Heritage Breeds in the NYT

Thanks to alert reader V for calling to our attention this New York Times article about preserving Heritage Breeds (such as the Tennessee Fainting Goat, pictured left) through cryopreservation.

Showing of Fresh at Civic Garden Center

SW OEFFA (Ohio Ecological Food and Farming Association) presents the movie Fresh followed by a panel discussion with local growers at the Civic Garden Center in Avondale (2715 Reading Rd, 45206).

From the movie's website:

FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

Among several main characters, FRESH features urban farmer and activist, Will Allen, the recipient of MacArthur’s 2008 Genius Award; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan’s book, The Omnivore’s Dilemma; and supermarket owner, David Ball, challenging our Wal-Mart dominated economy.

Sunday, January 17th, 2:00 pm.  Free to OEFFA members/$3 for non members.  Local popcorn, cider, and microgreens will be served.  Reservations are needed to arrange the space.  RSVP by 1/15:  Call Sally at Turner Farm 561-7400 or email her.

Nectar Dinner Club

Nectar in Mt Lookout (1000 Delta Ave, 45208) has announced the next three in its fabulous Dinner Club series featuring local foods.  The first series features local artisanal food producers Blue Oven Bakery, Chocolats Latour, and Fab Ferments.  

Handcrafted Bread with Blue Oven Bakery
January 21st & 28th

Sara Schuck and Mark Frommeyer of Blue Oven Bakery produce memorable breads made with fresh, local, and organic ingredients baked in their custom built wood-fired oven. With close to twenty different intriguing flavors such as Cider Raisin Rye, Buckwheat Pear or the popular Bad Boy (a white sourdough with fennel, poppy, sesame and flax seeds) their bread sells out quickly at area farmers' markets.  Nectar Chef Julie Francis will use Blue Oven's handcrafted breads not simply as accompaniments but as the basis for creating the entire menu. 

Chocolate with Chocolats Latour
February 18th & 25th

Shalini Latour's love of chocolate was nurtured while living in Brussels as a teenager. She's been a pastry chef/chocolate artisan for over 15 years, formerly worked at the Bonbonerie, and is the author of The Icing on the Cake. Shalini now creates unique truffles, molded and hand dipped chocolates with classic and modern flavor combinations like Chai Spice, Lime Thyme, or Dark Chocolate Sage. Shalini uses fairtrade chocolate, local ingredients, and earth friendly packaging.  The Nectar menu will be inspired by Shalini's creative use of sweet and savory in Chocolats Latour's artisan chocolates.

Kimchi with Fabulous Ferments
March 18th & 25th

Kimchee is a spicy Korean sauerkraut served at all Korean meals and is a delicious condiment for rich, full flavored foods. Fabulous Ferments, created by Jennifer De Marco and Jordan Aversman, make a number of traditional fermented foods such as sauerkraut, pickled vegetables, kimchee, beet kvass, and kombucha. They use local, pesticide free produce and make the products in small batches by hand, preserving the unique health properties of raw, lacto-fermanted foods. Kimchee is spicy, cooling, and effervescent. It is delicious alone or as a condiment and can also be used as an ingredient in a wide variety of foods like egg and meat dishes, stews, dumplings,and vegetarian dishes.

Price per person: $55  All dinners are on Thursdays at 7pm.  Reservations required.  To reserve your space, call Nectar at 929-0525.