OCTOBER 05, 2014 IN FOOD, GENERAL
Thought I would add a couple of photos from yesterday's trip to the Ohio Valley Farmers Market in Bellaire. Susan West/Lone Oak Farm had bright heirloom tomatoes, and Vagabond Kitchen was serving up Chef Ryan's steamy hot soup made with market veggies and just a little hot pepper. "Soup. Bee-you-tiful soup." (the turtle in Through the Looking Glass, C.S. Lewis)
No real copy for this post. I'll let the photos tell you about today's Oglebay Institute's fundraiser "Farm to Table," featuring the area's best chefs cooking up fresh local produce and some of those farmers selling said produce to attendees.
Great to see Holly Herbold, who has consolidated with Bluebird Farm--I always go overboard photographing her vegetable displays; Eric Rubel of Crossroads Farm; Chef Matt Welsch and wife Katie of Vagabond Kitchen serving fresh greens with WV-raised herbed roast beefalo; Chef Zach Orban and Avenue Eats owners Lara Graves and Phillip Kendall with their veggie and pork (or tofu) wraps and lavender cupcakes; Chef Mark Glass of West Virginia Northern Community College Culinary Arts program dishing up chicken with beans, a pretty bean and tomato salad, and apple cobbler; Charlie Schlegel of perennial favorite Ye Olde Alpha and his new Cilantro grilling up chorizo sausage served with blue potato chips.
Enjoy!
Yay! It's farmer's market season, which means fresh, healthy, locally grown produce from hard-working neighbors. The growing season is running about a month behind, but tables displayed rhubarb, blueberries, potatoes, herbs, popcorn, baked goods, essential oils and flowers. So fun to see everyone. A vendor named Michelle has revived the art of tatting, and new vendor Hilltop Coffee roasts small batches of free trade, organic beans for sale. This year market manager Meggan Pasqualla has arranged for live music, too. Susan West greeted everyone with a sweet honeysuckle bouquet. Ken Swisher had a "take one" basket of non-GMO peppermint puffs. I purchased eggs (from Crossroads Farm,) and potatoes and one of Diane Conroy's raspberry and white chocolate scones for tomorrow's breakfast. Mmm, mmm.
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