Bexley market co-op survives on bumper crop of creativity

FRED SQUILLANTE Dispatch photos
Store manager Annerose Schaffrin shows off some of the fresh greens at the Bexley Natural Market. The co-op is trying various activities to raise money to replace its produce cooler, including selling sponsorships of vegetables and fruit.

The Bexley market is similar to many independent natural-foods stores: the complex scent of spices, bottles of natural remedies, organic food and oddities such as ostrich meat.

By Elizabeth Gibson in the COLUMBUS DISPATCH egibson@dispatch.com

The Bexley Natural Market is one of central Ohio's last co-op grocery stores. Launched in 1976 by a group of women who wanted pesticide-free vegetables, today it is owned by 200 dues-paying members.

Acart approached the produce cooler.

Sally Lorrimer swept toward it and threw an arm around the shoulders of her customer and friend Jan Tague.

"Jan, could you tell us what your favorite vegetable is?" she asked, waiting until Tague chose spinach. "You're in luck. Spinach hasn't been taken yet."

If Tague donated $50 to help buy a new produce refrigerator, the store not only would put her name on a plaque above the spinach, Tague also would receive a glossy photo of her favorite greens in their new home.

It's kind of like those groups that ask people to sponsor a child in Africa and send a photo of the smiling child in return, Lorrimer said. Only instead, she's sending postcards on behalf of berries and carrots so that the Bexley Natural Market can retire a 15-year-old fridge making "strange, moody noises."

Members said the market's co-op business model uses creativity to try to hold its own against national organic specialty chains such as Whole Foods Market.

But the 33-year-old shop at 508 N. Cassady Ave. in northern Bexley is one of central Ohio's last co-op grocery stores, members said. It is owned by 200 dues-paying members who throw a potluck once a year to elect a board.

At the potluck this month, members discussed how to raise $1,500 for the new cooler, store manager Annerose Schaffrin said.

It's the sort of teamwork that launched the business in a living room in 1976, said Martha Markstein, a founding member. A group of women decided they wanted pesticide-free food, and eventually they opened a storefront.

One woman hunted down distributors; another kept the books. Some volunteered their husbands for repairs or tried their hand at the cash register.

"We were exhilarated because we had this new thing, and we couldn't stop talking about it," Markstein said. "We were accused of being hippies, but the only way we were hippie was we were involved in natural foods."

At age 81, she still volunteers in the store every day. It is open to anyone, but members get a discount based on how much they volunteer.

Schaffrin also started out as a volunteer after she moved to the U.S. from Germany 19 years ago.

"I saw this little store on the corner on the way from the airport. I was so relieved," she said. "I knew those big stores in the U.S., and I had hoped I wouldn't have to buy in such an anonymous place."

Her first time at the store, the staff took lids off all the spices because she didn't know their English names. Now, roles have reversed, and customers with names of exotic foods scribbled on scraps of paper come to Schaffrin to track down products.

If only, customers said, the grumbling refrigerator matched her efficiency.

Edible Schoolyard on PBS

Edible Schoolyard chef/teacher Esther Cook points out that the lessons’ intentions go well beyond food preparation: “We want to empower the students to take care of themselves, and to be generous and make something for somebody else. We want them to experience the simple act of working together and eating together, which is something a lot of them don’t do at home.”

and the Washington Post
http://www.washingtonpost.com/wp-dyn/content/article/2005/06/28/AR2005062800761.html

and Edutopia
http://www.edutopia.org/edible-schoolyard-video

and Battle Creek Enquirer
http://www.battlecreekenquirer.com/apps/pbcs.dll/article?AID=/20070313/LIFESTYLE08/703130302/1032

and Epicurious
http://video.epicurious.com/?fr_story=4caa58c24098543fb5cd684b1d3eb86156582fa4&rf=sitemap

Farm’s Open Harvest Draws 40,000 in Colorado

I was checking out the Garden Rant Blog when I came across their post about a really wonderful couple, Joe and Chris Miller.

They opened up their farm at the end of the season to anyone who wanted to harvest the leftover potatoes, carrots, and leeks. 40,000 people showed up! The highways around the farm were shut down!

Could we apply this idea to the leftover veggies and flowers in Columbus community gardens?

Here is an interview with Joe Miller from NPR in an audio format. It is a beautiful story that captures the state of our economy, the importance of food, and the power of a community supporting each other.

The Greener Grocer keeping it fresh year round...

The Greener Grocer Weekly Fresh Market Bag

In the summer of 2008, The Greener Grocer, located in the historic North Market and owned by Local Matters, launched our “Urban Community Supported Agriculture (CSA)”, a program that offered a weekly bag of fresh, nutritious produce purchased from local farms. Many of our original participants expressed gratitude about how this program helped propel them back into the kitchen, allowed them to be more connected to the source of their food and created either a new or renewed appreciation of cooking and gathering!

To build upon this success, and to provide an “uninterrupted” service to our guests, The Greener Grocer is creating a new and expanded version of this program that we are calling our “Weekly Fresh Market Bag”. Under this new program, we will offer a summer and winter sign-up opportunity, with each season operating for 26 weeks. During the summer season, we will offer only fresh, seasonal produce from local farms. In the winter season, we will offer local produce when we can and supplement these offerings with organic produce, seasonal citrus and other fruits as well as local, dried beans, locally milled flour and perhaps even some cheese or Snowville Creamery Milk! (Vegan Option is Available)

Our goal is to provide delicious, local and/or seasonal items each week on a year-round basis and provide a one-stop shopping opportunity for you!

The cost of a share for each of the seasons will be $780.00/person/per season which translates to only $30 per week! The Winter season will run from mid-November through the end of March and the Summer season will continue from the end of March until mid-November. For each season, you will have the option of paying in full or utilizing the following payment plan:
• $180 due by the first day of the new season followed by four equal, quarterly payments of $150 each (you can join at any point in a season and pay a “prorated” amount for the remainder of that season)

Currently there are 2 sites where you can pick up your weekly GG Weekly Market Bag:
• Clintonville-Beechwold Resource Center
• The Greener Grocer at the North Market

The Greener Grocer can deliver to your work site if 10 or more employees sign up!

We will continue to donate two bags of fresh produce to the Clintonville-Beechwold Resource Center for every ten bags sold at retail.

Our new season begins on Tuesday, November 18, 2008 and will run through Tuesday, May 12th, 2009

Please call 614.223.1512 or stop by The Greener Grocer at the historic North Market to get more information or to sign up!

Good Idea for Signage!

I love this idea for a community garden herb section: a laminated sign for each herb. I would add to the sign how to harvest and use it.

"Diospyros Virginiana" aka Persimmon Tree

Yesterday our Farmers Market was a hit! Many people came from the neighborhood to enjoy our produce, stuffed lavender animals, sweets and aprons. The cooking demonstrations lead by local chefs were fantastic. I now have some new recipes to take food strait from my garden to my table in literally 15 minutes! Fast and Delicious...that's what I'm talking about! We also had some wonderful workshops on Rain Barrels and extended growing seasons. I had no doubt that the Urban Farmers Market would be a success, but it surpassed that. One of the best parts of the day you ask? I had many people from the neighborhood wanting to contribute in some way. They didn't have enough for their own table or enough time. Instead, they thought of us and contributed what they had from their own yards. I appreciated the thought and support. Proceeds went to a "University Area Community Gardening Fund" managed by Catherine Gervis at the University Area Enrichment Association. Residents of the University Area who become members of the garden collective can apply for mentoring and financial help for their gardens. Wonderful! There were many folks that contributed to this fund. Greg Hostettler is an alumni of The Weinland Park Community Garden and he thoughtfully gave up one of his beautiful eggplants, Kale and two Persimmon Tree plants. I left the market feeling happy and most importantly feeling connected to the people in my neighborhood. Thank you.
Check out some great information on the Persimmon at www.persimmonpudding.com

How to Make Strawberry Freezer Jam from the Groovy Green Blog

These are all the ingredients needed to make your own freezer jam. My gram and I took 2 quarts of strawberries, two packages of certo, 4 tablespoons of lemon juice a giant bag of sugar (8 cups!) - and turned them into 12 containers of deliciousness.

Click Groovy Green to read more of the recipe. Gram Alice Rethink looks like a pro.

Preparing, processing, and saving our food is the next step of community gardening. My grandmother used to jar and can everything, but she forget how now and cannot teach me.

I have so many leftover tomatoes at the end of the season, I would love to can them, but I worry about doing it wrong and poisoning my family.

A cookbook for all seasons

There is a fantastic cookbook out there called Simply in Season (thanks to Annie again!). I would highly suggest it for gardeners who like to cook what they grow! Here is some information from their website:

Through stories and simple “whole foods” recipes, Simply in Season, a new World Community Cookbook explores how the food we put on our tables impacts our local and global neighbors. It shows the importance of eating local, seasonal food — and fairly traded food — inviting readers to make choices that offer security and health for our communities, for the land, for body and spirit.

In April 2004, when a call was put out for seasonal local recipes, just under 800 contributors responded over the next year, submiting over 1,500 recipes and participating in just under 3,000 recipe tests. The authors Cathleen Hockman-Wert and Mary Beth Lind shepherded the recipes through the testing stages and choosing the best seasonal range of delicious recipes.


Upon futher research, I stumbled upon the co-author's blog (and you know how much we love blogs!): http://simplyinseason.blogspot.com/

The Columbus Dispatch & Gardening!

If you like fresh, locally grown produce, and you don't have it growing in your garden, check out The Columbus Dispatch's interactive map for 35 farmers' markets and another 16 pick-your-own-farms.

http://www.dispatchkitchen.com/

They also have great recipes and ideas!

Save Money! Grow your own Food!

This fabulous photo comes from a fantastic Backyard Gardening blog you can find from this link:

http://www.gardeningblog.net/2008/05/21/grow-your-own-food-to-save-money/

Here are the main points:

• Oil prices reached $130 a barrel today, and getting food shipped around the country costs money, which means non-locally grown food (most supermarket food) costs you more
• he highly suggests raspberries, asparagus, onions, and squash as great plants to save you money
• he provides logical advice for choosing other plants that would be helpful for any gardener

The Top 10 Farm-to-Table Restaurants

I n case you haven't heard: After years of importing ingredients from all over the world, chefs are going back to basics and staying local. The goal is to limit the human impact on the environment—less flying, driving, and fuel consumption (all of which leaves a smaller "eco-footprint"). Farm-fresh fare is also packed with nutrients, doesn't have to be sprayed with chemicals to protect it for the long haul to the restaurant, and just plain tastes good. Everybody wins, from farmer to chef to diner.

read more..... http://www.epicurious.com/articlesguides/diningtravel/restaurants/farmtotable_intro

AND let's get a Columbus eatery on this list someday soon!!

CLINTONVILLE COMMUNITY MARKET

Donate Food

Don't forget your local food pantry needs your donations! Give your extra veggies and fruits.

Greener Grocer / North Market

Support and buy locally grown produce!

Beef from Just This Farm

Hi Friends of Just This Farm:

Now is the time to make your 2008 order for Grass Fed Beef from Just This Farm. I will be taking orders on a first come, first serve basis. So if you would like to order beef this year, I encourage you to make your order soon.

This year, I have purchased five steers directly from "Pomme De Terre" farm, a certified Organic farm located in Creston, Ohio. These steers are a breed called Beulingo, which do well on a 100% grass based diet and are known for their docile temperament and ability to gain weight quickly. These animals have been raised on organic pasture, and have eaten organic hay during the winter.They are very healthy and should do well here. (See attached Photo). They have never had any antibiotics, growth hormones, or synthetic products of any kind. They will be living on chemical free pasture here at Just This farm for the next 7 or 8 months.

I am taking orders and asking for an upfront deposit to cover my costs in purchasing the animals. The deposit will a little less than half of the total cost. The remaining amount will be due when you pick up your order in December. The animals will be butchered by a family owned and operated butcher shop located in East Liberty, Ohio.

This year I have raised my prices because beef prices in general are higher due to high feed and fuel costs. I am selling three sizes: 1/2 (side of beef), mixed 1/4 (portions from both front and rear quarter), and a mixed 1/8 portion.The exact amount you receive will vary depending on the size of the animal. All orders will be a mix of Steaks, Roasts, Ground Beef and some organ meats. If you order 1/2 or 1/4 you will have the opportunity to give the butcher shop specific butchering instructions.

Order Size Final estimated amount Cost per Pound Deposit Amount
1/2 (side) 200 lbs $6 per LB $500
1/4 (mixed) 100 lbs $6.10 per LB $250
1/8 (mixed) 50 lbs $6.20 per LB $125

To place an order, send a check made to Just This Farm for deposit amount of the size you wish to order. This is my address: Just This Farm 7657 Feder Rd., Galloway, Ohio 43119. If you want, you can also contact me by email to let me know your order.

This year, in addition to the Grass Fed Beef, I will be growing lots of delicious produce,fruit and Thanksgiving turkeys. You can find Just This Farm at the North Market (Sat mornings), Clintonville (Sat mornings) farmers markets.

Thank you for supporting local, chemical free agriculture. If you have any questions, please contact me by email (kevineigel@gmail.com).

Kevin Eigel

Just This Farm

Registering Fruit Trees

http://www.lifecyclesproject.ca/

This program is NOT local, but it is a wonderful idea starter for community gardening in Columbus!

This organization registers fruit trees around Vancouver, provides teen employment, supports local businesses with fruit processing/juicing, coordinates available backyards for gardens with gardeners, and organizes a good, local, organic food directory.

SO COOL!

Here is more information from the homepage:

What's New at LifeCycles
Fruit Tree Project Hotline
Call the Fruit Tree Project Hotline at 89-FRUIT (893-7848) to have your trees picked this season. Click here to find out more about LifeCycles Fruit Tree Project.

Fruit Tree Project looking for Partners
The Victoria Fruit Tree Project is currently looking for local processors to partner with to expand our food product line. Click here to find out how to partner with LifeCycles Fruit Tree Project.

Employment Opportunity for Youth
The YouthRoots Program is looking for three Youth Development Team Members. Applications are due Friday, September 21st 2007. Click here for more information on the positions and how to apply.

The YouthRoots Program, along with the Youth Service Provider Network, has launched YouthCore.ca. It includes an events calendar, an interactive youth map, and directories of youth programs and places in the region. Click here to check out the website.

Sharing Backyards
Just Launched! Our Sharing Backyards program is designed to link people that have space to grow food but don't have the time our inclination to do so with people who are interested in growing food but do not have access to space to do so. Our new online system makes linking potential gardeners easier than ever.

Good Food Directory
The Good Food Directory is your source to local and organically grown foods. The directory includes everything from fresh produce to delicous sweets and candy. Please note that the directory is still in development phases. Feedback is greatly appreciated.

City Farms & Godman Guild: North Market Video

Well, this fabulous podcast I found on YouTube just about sums it up! If you look closely you will even spot a very adorable Trish with baby bump!