The UWFM is a weekly event that features 25 vendors of organic, chemical-free and conventionally-grown produce, a selection of artisan foods, meats, poultry & eggs, and flowers & plants.
John is the "chef-in-residence." Every week he features recipes made with ingredients that are found at that day's market. He is there to answer questions about preparation and inspire shoppers with taste tests. "Parents will come up to the booth with their kids and try an eggplant dish. I'll offer some to the kids, and the parents will swear up and down that their children won't eat eggplant because they hate it," John says with a smile. "The kids will try it, and 9 times out of 10, they'll like it."
He is not selling anything. "That's one of my favorite things about it. People will come up to the booth with a puzzled look and ask what I am selling," John says. "When I say 'nothing,' they are even more curious to see what I am doing. It makes me feel good about being there."John likes volunteering at this particular market because it is fairly new - 2011 will be its sixth year. "It is still impressionable. The organizers are open to new ideas and programs as they are still settling in."
In addition, this is the closest farmer's market to Two Caterers so it is another way for the company to support its community.
This week, John is demonstrating how to pickle asparagus (asparagus from Flying J Farm.) He will also be making a Maple-Balsamic Vinaigrette with real Ohio maple syrup. Recipes will be posted next.
The market is open every Wednesday from May 4th through October 26th at the corner of North State and East Home Streets. Rain or shine! 3pm until 6pm. Free parking.
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