Columbus Winter Farmers Market
March 15, 2014
Clintonville’s 1st and only indoor winter farmers market.
It’s hard to believe this is our last market of the season already. Although winter was long and hard the winter market season flew by. It’s supposed to be partly cloudy with temperatures in the 50’s. It will be nice day to break from cabin fever and step out to our last Columbus Winter Farmers Market of the season. Join us this Saturday March 15, 2014 from 10am-1pm. at Charity Newsies
Headquarters, 4300 Indianola Ave., Columbus, Ohio 43214.
Be sure to like us on facebook
You can always keep up to date on our web site at www.columbuswinterfarmersmarket.com
It appears to be that 2 year marker again but at this time we cannot give you a definite on the market for next year, as we are unable to obtain an answer for a venue to hold our market. Please check our web site periodically for future information for our next market season.“It is more than clothing, it’s empowering” Please pick up a brochure for more information and consider helping the children by dropping a contribution in the Charity Newsie donation jar located on our welcome table as you walk in the market. Check out this video to see Charity Newsies vision video here
Our entertainment for this week will be the toe tapping music of Timbre Wolves playing folk music for your listening enjoyment.
In the know
What is a farmer?
A farmer wears many career hats. He is a chemist, an environmentalist, a botanist, an entomologist, a veterinarian, an accountant, a weather forecaster, a mechanic, an IT, a horticulturalist, a computer programmer, a nutritionist, and a marketing expert.
A farmer operates on 584 hours less sleep per year than the average American.
Consumers spend $547 billion on food originating on US. farms and ranches. Of each dollar spent on food, the farmer’s share is approximately 23 cents
. The rest are for costs beyond the farm gate: processing, marketing, transportation, and distribution.Ag land provides habitat for 75% of the nation’s wildlife.The dairy cow, in one day, consumes:
35 gallons of water,
20 lbs of grain and concentrated feed,
35 lbs of hay or silage.
The bovine’s complex, 4-compartment stomach enables it to digest and convert all types of vegetation indigestible by humans, into energy and important “building blocks” of the body. The simple human system cannot utilize vegetation efficiently, and therefore these potentially valuable resources would be wasted if we didn’t get them from another source.
The average cow has more than 40,000 jaw movements per day.
50% of turkey consumed in 1970 was on a holiday. Today 31% is consumed on a holiday.
46 million turkeys are eaten at Thanksgiving, 22 million at Christmas, and 19 million at Easter.
88% of the population eats turkey at Thanksgiving dinner.
The potato is the world’s fourth most important food crop.
The average American eats 126 pounds of potatoes a year.
Approximately 1/3 of all potatoes grown in the US are grown in the state of Idaho.
The Potato is a vegetable.
The Potato was the first vegetable grown in outer space.
At a White House dinner in 1802, President Thomas Jefferson was the first person to serve french fries in the United States.
Frozen Potatoes, including French Fries, are the number one prepared style of Potatoes in the US . Americans eat more than 16 pounds of French Fries every year. That’s over 2 million tons!
62% of all Idaho potatoes that are harvested are used to make frozen or instant potatoes
New York consumes more potatoes than any other state, followed by Ohio, Florida, Pennsylvania, and Texas.
This Weeks Recipe
Daddy’s Hearty Farm Beef Stew
A great meal my Dad always made for St. Paddy’s Day
Prep time 30 mins.
Cooking time 1 hr. 30 min.
1-1/2 lb. boneless beef round steak, trimmed, cut into bite-size pieces
2 Tbsp. flour
2 Tbsp. Oil
1 large onion, coarsely chopped
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 clove fresh garlic minced
Salt & pepper to taste
½ teaspoon chives
½ teaspoon celery seed
½ teaspoon oregano
1 Tablespoon sugar (optional)
1 Tablespoon of butter (dad’s secret ingredient) do not use margarine
1 lb. red potatoes, cut into 3/4-inch chunks
½ head of cabbage cut into 1 inch chunks
3 carrots cut into 1/2-inch-thick slices
4 cups hot cooked noodles
1 Tablespoon of parsley for garnish.
Coat meat with flour. Heat oil in Dutch oven or large deep skillet on medium-high heat. Add meat and onions; cook and stir 5 to 8 min. or until meat is evenly browned. Stir in broth, tomatoes and seasonings, sugar & butter. Bring to boil, stirring occasionally; cover. Simmer on low heat 15 min., stirring occasionally.
Add potatoes, cabbage and carrots; simmer, covered, 45 min. or until meat is tender and sauce is thickened, uncovering after 30 min. and stirring occasionally. In the last 10 minutes of cooking prepare noodles according to package directions. Then serve beef stew over noodles garnish with a little parsley.
Note: You can also use whole beef brisket or a 1 ½ -2 pound beef roast in this recipe just place in the dutch oven with 2-3 cups of water and seasoning bake at 350 degrees for 40 minutes then add the remaining vegetables & ingredients and let bake for 2 hours or until meat is tender and ready to fall apart.
My dad was the cook in our family, often making something from nothing when I was growing up. He said he learned to cook by watching his mother during the depression and she too never wrote down a recipe just as my dad never did. For years I tried to mimic my dad’s wonderful beef stew recipe but he purposely left out one ingredient that just eluded me. My dad was very good at this for he said it taught us to ponder and use our brain to figure things out and develop our taste buds. It was a couple years after I married I was still trying to figure out his secret ingredient to a great stew. Then one day after making a batch I thought I’ll try butter and see if I can replicate his tasty stew. Bingo-that was the elusive ingredient. When dad came for dinner on that Sunday after one taste he beamed and said “you figured it out punkin.” Of course growing up with dairy cows we churned our own butter and it is much better with fresh butter but the real butter you can purchase from the store will work too.