Latest News
  • A Winter Harvest

    Despite the frigid temperatures and scarce daylight, several Central Ohio small farmers find it possible to extend the growing and harvesting season deep into the cold winter months. With enough sunlight, and the right techniques, they are able to provide customers and local restaurants with fresh...
  • The Highest Expression of Love

    If you’ve been to the Olde Worthington Farmers Market on any Saturday during the past four summers, you’ve probably seen AJ Perry, proprietress of Sassafras Bakery, cheerily offering up gorgeous handcrafted pastries. Specializing in pies and tarts, cookies, scones and granola bars, AJ bakes up...
  • Life Is Sweet… and with Jan Kish, it’s savory too

    Ask Jan Kish how she became one of the premiere sugar artists and she will tell you that she simply never stopped playing with her peas. “My whole life, I was in the kitchen when I ought to be studying or taking exams,” says Kish. “I played with my peas for too long and this is where I ended...
  • Warm Fuzzies

    Here’s an odd thing: I rarely eat a tomato without thinking about who grew it, and where. Yet I cast on seven sweaters and countless scarves without ever considering the origins of my wool. To be fair, I’ve been eating nearly 39 years now, while it’s been barely two since I could tell knit...
  • The Beautiful, the Local and the Slow

    Where do your investment dollars go? Woody Tasch, founder and president of Slow Money, envisions where our money could go. Inspired by the Slow Food movement, he has created a strategy embracing more ecological, human and direct approaches toward investing. A former venture capitalist and...
  • Where the Buffalo Roam

    “Yet he saw that sweep of buffalo with a marvelous distinctness, with the swift leap of emotion that magnified all his senses. Across the level front of his vision spread a ragged shaggy black wall of heads, humps, hoofs, coming at the speed of buffalo on the stampede. On a hard run! Above swept...
  • Injera: Ethiopian Bread in a Columbus Bakery

    Eating in Ethiopia is a full-body experience. Past explorers, enamored with the country’s dramatic landscapes, ancient faiths and great legends, describe the delicate hand-washing rituals, the intimate process of being hand-fed stew-soaked injera bread and the concluding aroma of spiced...
  • Castle in the Clouds

    Anne Castle single-mindedly pursued her dream of an inn in the Hocking Hills, but her real legacy rests in her ability to draw people in and make them part of her vision. The first summer, she slept on the porch. The first winter, the wind scraped through the holes in the walls, the pipes froze...
  • Fruits of the Family Tree

    Wintertime makes me smile because we do a lot of baking! One of my very favorites is my great-grandmother’s (I call her “Gigi”) cinnamon rolls. I love how they have a golden brown color to them. When we pop them in the oven and I start to smell the crispy rolls baking and the smell of...
  • Dairy Revolutionary

    Pouring milk from Snowville Creamery feels blissful. When you pick up the carton, you’re greeted by a lovely dairymaid who seems to embody the countryside, with its green pastures and rustic fences. She wears a white fluffy bonnet and wholesome dress. At her bosom, she cradles a pitcher, as...
eciRadio
ads
facebookyoutuberss
I am in love with fresh citrus. When the weather turns cold and local fruit is nowhere to be found, I place a plain brown box order with my favorite California citrus farm – Friends Ranches, friendsranches.com. I first discovered Friends Ranches when I tasted their delicious Ojai pixies in Santa Barbara during the edible national conference. Everywhere you looked were big bowls of Ojai pixies – I think I ate 20 a day! Maybe more. When I returned from California I could not stop thinking about those delicious little pixies. And when I placed my order it came with another surprise – wonderful bacon avocados. The makings of a beautiful salad!

This summer I did a cooking demo at North Market with Wayward Seed Farm. I served a pretty salad of thinly sliced watermelon radishes and baby turnips over mixed greens. I topped it with a salad dressing I whipped up that morning. The problem was I never wrote down the recipe. I cook by instinct. I taste and adjust flavors and seasoning. I rarely follow a recipe or remember what I added to make something memorable. I am the kind of cook who never makes the same meal twice.

February 15 2012

Spring CSA Subscriptions

Written by Claire Hoppens

While in the depths of dreary winter, we can escape the chill imagining a warm and bountiful spring in Central Ohio, one where fresh, locally-grown produce and markets abound, supplying seasonal fare to the community. A number of local programs help turn these visions into reality, bringing healthful foods closer and simplifying the process from farm to table.

By joining an increasingly popular Community Supported Agriculture, or CSA program, through a local farm, allotted portions of fresh vegetables, herbs and other food items can be enjoyed at regular intervals for a flat rate. Essentially a "share" of a farm, CSAs are like produce subscriptions to items a farmer might have freshest and most readily available. Typically, CSA produce bags are delivered weekly to corresponding drop-off points, usually at farmers markets or related businesses. There are often payment plans in place with options for varying subscription lengths available. Large CSA shares can be divided by families or neighbors, with some choosing to preserve or can items to last year round.

Below is an abbreviated list of CSA programs in the Columbus area:

Get to Know the Entrepreneur: The Rzepka Family of Beecology

At first, the Rzepka family didn't think much of the beehive a neighbor placed on their farmland. It wasn't until David Rzepka took responsibility for the hive that he learned to appreciate the intricacies of bees and their productive colonies. Fascinated, he studied beekeeping and became inspired to transform the fresh honey and beeswax his bees produced in a natural line of products for skin and hair care. Beecology was born.

Today, the entire Rzepka clan works to produce a healthy line of products including lotion, shampoo, conditioner, soap and lip balm, meant to nurture the body without artificial dyes, scents or colors. In particular, the shampoo and conditioner are made without sodium lauryl sulfate or paraben, opting for pure ingredients that are combined by hand in small batches. All Beecology products are labeled with a code that can be entered at www.SweetYear.org, where customers choose, based on personal preference, a charity to which Beecology will make a donation.

Here, Amy Rzepka shared with us some secrets to success in their products and a simple recipe for granola bars, a family favorite.

How long have you owned Beecology?

Six years

What do you like about running a business in Columbus?

David and I met at OSU, so Columbus has a special place in our heart.

What's the oddest request you've ever received?

A woman ordered a case of our Buzz Balm, lip balm to give to her boyfriend for Christmas; she said it was his all time favorite lip remedy.

Only good things come from a class featuring beer, meat and various combinations of the two. That’s exactly what resulted at last week's beer class, hosted by Edible Columbus Tricia Wheeler and joined by two gracious guests: Chef Susie Cork of Shaw’s Restaurant and Inn, and Matthew Barbee from Rockmill Brewery, both based in Lancaster, Ohio.

Susie Cork and her family have operated Shaw’s Restaurant and Inn for decades. Besides quaint rooms and prime location in downtown Lancaster, Susie runs a cooking school on site with ample classes for inn guests and locals alike. Her passion in the kitchen is undeniable and her support for local ingredients, commendable. One could carve the perfect weekend out a stay at Shaw’s complete with cooking classes, elegant in-house dining and local sites.

For Matthew, brewing organic beer in a restored horse stable on his parents farm wasn't always the intended life path. He began with a high powered career at a talent agency in Los Angeles before a visit back home sparked some ideas. Eventually, after finding the natural spring on his parent's property was a near match in profile to those of the famed Wallonia region in Belgium, Matthew began his pursuit of high quality, small batch beer. The rest is history.

The evening featured dishes from both Chef Susie and Tricia, most of which featured beer as a standout ingredient. Along the way, Matthew peppered in information about the history and brewing process of Rockmill beers.

January 25 2012

The Gift of the Ladybug

Written by Claire Hoppens

Our dear friend and Edible Columbus writer Carole Amber has overcome immense tragedy in recent years. Now, channeling the resilience that saw her through the darkest hours, Carole will proudly release a children's book in loving memory of her son, TJ, who lived for 14 short, beautiful months - enough to inspire Carole and her husband Troy to live fully, love deeply and give thanks for every blessing that came their way.

The Gift of the Ladybug is built upon a vision that came to Carole on a most harrowing day. In it, she imagined parents - loving horses - and their ladybug child who lived a brief but brilliant life. Carole took comfort in the ideas, transforming them first into a story to read to her son and most recently, into a published children's book for all to treasure.

The official release date for The Gift of the Ladybug is this Saturday, January 28 -- TJ's birthday. Friends, neighbors and businesses citywide are coming together to support Carole and her story, hoping to sell 500 copies through Amazon at www.giftoftheladybug.com, both to honor TJ and to raise funds for the United Mitochondrial Disease Foundation, an organization working towards a cure for Leigh Syndrome, a rare disease that typically appears in infants.

Page 1 of 18
eci-jb

Read our Latest Issue

Edible Columbus is published seasonally four times a year, find a copy, or better still subscribe.

Upcoming events

All About Salmon (LUNCH)
March 21, 2012 12:00 PM
All About Salmon (DINNER)
March 21, 2012 06:00 PM
Baking & Cooking with Jan Kish (LUNCH)
April 04, 2012 12:00 PM
Baking & Cooking with Jan Kish (DINNER)
April 04, 2012 06:00 PM
Welcome Spring (LUNCH)
April 18, 2012 12:00 PM
Welcome Spring (DINNER)
April 18, 2012 06:00 PM
In Celebration of Mothers (LUNCH)
May 02, 2012 12:00 PM
In Celebration of Mothers (DINNER)
May 02, 2012 06:00 PM
Culinary Master Class (LUNCH)
May 23, 2012 12:00 PM

Be the First to Know

Sign up for our newsletter.
Skyscraper