All Peppers Are Not Created Equal

Sweet peppers don’t come in just red and green anymore—yellow orange, and even purple bell peppers are commonplace.

Plus, there are more kinds of sweet pepper than just different colors. There are Cherry, Cubanelle and Italian Frying peppers. But the sweetest of all are Ancient Sweets or Sweet Twister.

These elegant looking peppers are super sweet and never ever bitter because they have a higher natural sugar content than the average bell pepper. They were once called Ancient Sweets but are now called Sweet Twister. They’re very versatile. You can cut them into rings and use them in salads, stir fries, pizza and frittata. They’re great roasted and grilled and of course my favorite way is stuffed.

Like tomatoes, peppers originated in Central and South America. The name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. At that time, black pepper was a highly prized condiment. The name pepper was applied to all known spices with hot and pungent taste and was extended to these plants. Botanically speaking, bell peppers are fruits; however, they are considered vegetables in culinary contexts.

Sweet peppers are an excellent source of Vitamin B6 and folacin. Red, yellow and orange sweet peppers contain three to four times more Vitamin C than an orange. Add sweet red pepper strips to a spinach salad to help your body better absorb the iron in the spinach.

Here’s an easy recipe for Roasted Peppers:

  • Preheat grill or broiler on high heat. Cook whole peppers about 10 minutes, turning occasionally by stems, until skin is blistered and blackened.
  • Place in a paper bag and let steam.
  • Remove skins, slice peppers open and scrape out core and seeds.
  • Cut in strips and toss with a generous splash of olive oil, a little minced garlic, chopped parsley, salt and pepper to taste. Serve at room temperature

We found a wonderful recipe for Sweet Long Peppers Stuffed with Cauliflower Rice from Proud Italian Cook.

Thanks for shopping at the Pearl Market!

Feeling like Fall

Last week when the weather was a bit cooler, it felt like fall. I was immediately drawn to these wonderful apples at Fornof Farm that would make a great strudel. Then I saw this Cranberry Almond Oatmeal at the Oatmeal at the Great Harvest Company, followed by this Apricot Breakfast Bar from Hearth. It was amazing! To top it off, literally, I was drawn to this soft grey sweater from The Sweater Lady.

 

 

 

 

Perennial Facts

Did you know that many of the plants in your yard are considered perennials? A perennial includes plants, flowers, shrubs, and trees that live for two years or longer. As you can imagine, perennials come in many shapes and sizes. Here are some fun facts about these plants:

  • These flowers don’t always bloom the first year that they are planted, but with proper care, they will bloom the next year and each year after that for the duration of their lifespan.
  • Since they live a long time, they do not need to produce many seeds to survive. In fact, once they are planted and well established, they will need minimal upkeep with watering and fertilizing.
  • They often have a rest period at some point in their life cycle where the plant will remain dormant.
  • These plants include a wide variety of flowers, fruits, herbs and vegetables.

Lonny with Flora Go Go offers a variety of potted perennials to get you started. Based on where you want to plant the perennials and what your preferences in size and color, he can show you plants that will thrive in your yard.

And it’s not too late to plant!  According to Lonnie, as long as you plant perennials before the ground freezes, it will survive the winter and provide you with years of enjoyment.

 

 

 

 

 

 

 

 

 

 

Posted by Michelle Chippas, 0 comments

As Delicate as a Delicata (Squash)

As its name suggests, Delicata squash has a delicate rind or skin. And if you’re wondering how a squash can be user-friendly, it’s because you can eat the skin of Delicata squash, unlike other winter squash varieties! How cool is that?

Best of all, it’s delicious! Known for its ease of cooking and creamy flavor and texture, preparing Delicata squash is simple.  Just slice up, skin and all. It can be roasted, microwaved, sautéed or steamed. Not as much work as compared to a butternut squash that needs to be peeled and cut up.

The squash can also be stuffed with meat or vegetable mixtures. The seeds of the squash are also eaten, usually after being toasted.

Also known as peanut squash, Bohemian squash or sweet potato squash, Delicata squash is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.

Delicata was first introduced in the United States in 1894. The squash almost disappeared after the Great Depression and wasn’t widely grown due to its susceptibility to mildew diseases. This was changed in the early 2000’s, when a group at Cornell University’s Department of Plant Breeding bred a non-hybrid open pollinated variety, Cornell’s Bush Delicata. Resistant to most known squash diseases, it is now the primary commercial cultivar for this squash.

Want to try to prepare this yourself? Here are recipes for Roasted Delicata Squash from Rachel Cooks from and Delicata Squash and Sausage Gratin from Kalyn’s Kitchen.

Thanks for shopping at the Pearl Market!

 

 

 

Our Favs This Week

There’s so many great things at The Pearl Market! Every week we find more stuff to love. Like these delicate looking lavender soaps from Onederings Lavender Farm, this singing dish from Sanu’s Nepali Bazaar, or the très chic bag from aerryel and perymon. This super cute pumpkin with paw prints from The Polish Pottery Shop has us thinking about Halloween.

 

 

 

 

 

Sponsor The Pearl Market

Get your brand in front of hundreds of downtown workers and residents each week at The Pearl Market.

The market is operated by Capital Crossroads Special Improvement District and needs public and private support to operate. We can tailor a sponsorship package to meet your budget.

Contact Michelle Chippas at mlchippas@sidservices.com for more information on sponsorship opportunities.

Posted by Michelle Chippas, 1 comment

The BUZZZZ about Bees & Honey

September is National Honey Month, so we thought this would be a great time to share information about bees and honey.

Why September? That’s the typical period which honey collection season concludes as bees begin to secure their hive and prepare for winter.

Did you know the Ohio Statehouse is home to the Capitol Square Honey Bee Apiary? The apiary was established in April 2015 to showcase that an urban setting is a great setting for bees. On any typical day, the bee hive at the Statehouse will host between 50,000 and 80,000 bees. To learn more about the Capital Square Apiary, watch this video on the Ohio Channel.

Honey is a sweet, thick liquid made by honeybees. And honey is the only food made by insects that humans can consume.

It takes nectar from two million flowers to make one pound of honey. In fact, a single worker honeybee produces approximately 1/12 of a teaspoon of honey in her lifetime. That means around 22,700 bees are needed to fill a single jar of honey!

Jerry Hinton with Hinton Apiaries, sees honey as a better option than sugar. “Honey contains antioxidants, minerals and flavonoids making it more nutritious than sugar.”

Hinton Apiaries specialize in selling varietal honey also called single-flower-source honey. In addition to offering several varieties of honey, his offerings include honey comb, which is a fun and natural way to eat honey and bee pollen, which, he shares, is pure protein.

Want to learn more about how honey gets its different flavors? Stop by and talk to Jerry on Tuesdays and Fridays at The Pearl Market. He can share how different teams of bees in each hive harvest various plant nectar and pollen.

Wondering what to do with honey? Try this honey dressing recipe from My Recipes or this recipe for Honey Roasted Pecans from Genius Kitchen.

 

A few of our Favorite Things

We want to share some of our favorite picks from last week’s Pearl Market. Starting top left our selections include these cut indoor succulents from Flora-go-go, these colorful bracelets by Wearable Art, beautiful glass dishes from Engler Glass and we couldn’t make it out of the market without stopping for a Lemon Shake-up from Midway Concessions.

 

Sponsor the Pearl Market 

Get your brand in front of hundreds of downtown workers and residents each week at The Pearl Market.

The market is operated by Capital Crossroads Special Improvement District and needs public and private support to operate. We can tailor a sponsorship package to meet your budget.

Contact Michelle Chippas at mlchippas@sidservices.com for more information on sponsorship opportunities.

Posted by Michelle Chippas, 0 comments

The Skinny on Ribs, Bacon and all things Pork!

Who doesn’t love pork? Whether its bacon, ribs, pork roast with sauerkraut or a nice thick bone-in pork chop, it’s easy to cook and adaptable to just about any recipe. Depending on the cut, pork can be very tender and juicy (think pork chop) or crispy brown (umm bacon!).

Different cuts of pork vary in their nutritional value. Three ounces tenderloin, the leanest cut of pork, is as lean as skinless chicken breast at 120 calories and only 1 gram of saturated fat. The same amount of bacon has 466 calories, 12 grams of saturated fat and 1870 mg of sodium! So even though they both come from the same animal, tenderloin and bacon nutritionally speaking are two different animals.

Lean cuts of pork include the word “loin” like pork tenderloin or loin chop. A serving of pork tenderloin is a good source of protein, thiamine, vitamin B6, phosphorous and niacin while low in sodium. Though cured or fatty meats don’t have the same nutrients, eating bacon or sausage occasionally or using them to put flavor in a dish is a great idea.

Nothing is better than knowing your pork is locally raised and butchered. That’s why we love Happy Hogs Premium Pork. Located in Hillsboro, this family farm is dedicated to bringing Pearl Market shoppers their homegrown meats to your dinner table.

So, crank up the grill and get ready to cook some brats, ribs and chops supplied by Happy Hogs Premium Pork. Brandon will get you set up with the meat. Here are a couple recipes for pork chops by Taste of Home and the Food Network and this easy recipe for Short Cut BBQ Ribs on Delish.

Posted by Michelle Chippas, 0 comments

Your Guide to Making the Perfect Cup of Coffee

 

Every day Americans drink more than 300 million cups of coffee, the majority of those cups are brewed at home. Yet most of us are missing out on a great cup of coffee.

 

In an ideal world you would buy small amounts of green coffee beans, roast them yourself, and grind them immediately before brewing. However, most of us buy larger quantities of roasted beans than we can use in a few days.

Keys to the perfect cup of coffee:

Properly store the beans. The oils in coffee beans are water soluble-which gives us the flavor in the cup- but damp conditions will taint the oils. So don’t store them in the refrigerator because moisture will condense on the surface of the container. The freezer is no better. Coffee is porous and can easily absorb flavors and moisture from your freezer. It’s best to keep beans at room temperature.

Tightly seal beans. Another enemy of coffee is oxygen. Once the coffee has been ground, much more of its surface area is exposed to air, which means that the oils begin to evaporate along with the flavor. To help keep your beans keep their flavor, place in an air tight container and away from light.

Grind what you brew. For the freshest taste grind the beans immediately before you brew.  In an ideal world, it best to keep only 2 weeks worth of coffee on hand at a time.

Two Roasting Joe’s believes everyone deserves a fresh cup of coffee and is on a mission to educate fellow coffee drinkers on how to get the best cup. For more information, visit their website.

Their website also offers some great recipes, including how to make Cold Coffee. See all the recipes here.

Thanks for shopping at the Pearl Market!

 

 

A Few of Our Favorite things: 

We want to share some of our favorite picks from last week’s Pearl Market. Starting top left they include Biscuits on Tap, flavorful dog treats made from North High Brewing Company grains for our pooch, colorful cherry tomatoes from Fornof Farm Market,  Aunt Vicki’s Peach Pie (Yum!) and Flora Go Go’s colorful potted flowers.

 

Cooking Demo August 24

Chef Asa from Graze is at it again. He will be at Pearl Market this Friday with samples of his Ohio Chicken Corn Club made with kale, corn relish, spicy tomato jam, sweet corn crema, lettuce, tomato and bacon on a brioche bun. You can meet the chef and grab a recipe card to make this dish at home. We will also have a video of how he prepared this dish in next week’s Pearl Market newsletter.

 

 

 

Enter to Win a Market Bag of Goodies this Tuesday!

Stop by The Pearl Market tent on the Statehouse plaza each Tuesday to enter a raffle.

We filled a Pearl Market shopping bag with good stuff from participating farmers and merchants. Get your chance to take home this bag by entering the raffle!

Winners will be notified at 1:45 PM each Tuesday so they can collect their bag!

 

 

Music at the Market

Thanks to its partnership with entertainment sponsors the Greater Columbus Arts Council and Capstone Dental, The Pearl Market provides customers and vendors with live, local entertainment each market day.  Here’s who will be playing this week:

Tuesday August 21, 2018
Anna & The Consequences

Friday August 24,  2018
Colin John

Posted by Cass Freeland, 0 comments

Bright as a Canary, Melon that is!

Melons are plentiful this time of year. One unusual melon I spotted at Fornof Farm Market last week is the Canary melon. Also known as Spanish melon, Juan Canary and Amarillo, Canary melons have large, bright-yellow exterior with a pale green to white inner flesh and sweet like a cantaloupe.

Canary melons, which offer a good supply of vitamins A and C and fiber, are best in fresh preparations such as cold soups and salads. The mellow sweetness and slight tart flavors are enhanced with herbs such as basil, mint, cilantro as well as hot chilies and nuts.

To store, keep uncut melons at room temperature until fully ripe then refrigerate up to five days. Refrigerate cut melon in a covered container for up to three days.

I found a few recipes online to prepare soups and salads with Canary melons. Here’s a recipe from Martha Stewart for a Melon and Cucumber Salad, and another for Canary Melon Soup with Mint Coulis from Eats Writes Shoots.

Thanks for shopping at the Pearl Market!

A few of Our Favorite Things

We want to share some of our favorite picks from last week’s Pearl Market. Starting top left they include Simple Times Mixers (the Pineapple Mule mixed with Coconut Rum is delicious), Camelot Cellars Winery (I chose the Yakima Valley Pinot Gris), “Feed Your Focus” t-shirt from Simple Trinity Clothing and finally this made me smile, the over-sized chocolate chip cookie with a happy pineapple from Yvonne’s Cookies.

Enter to Win a Market Bag of Goodies this Tuesday!

Stop by The Pearl Market tent on the Statehouse plaza each Tuesday to enter a raffle.We filled a Pearl Market shopping bag with good stuff from participating farmers and merchants. Get your chance to take home this bag by entering the raffle!

Winners will be notified at 1:45 PM each Tuesday so they can collect their bag!

Posted by Michelle Chippas, 0 comments

Snap, Bean or String?

Snap beans, green beans, or string beans…no matter what you call them, they are one and the same and in they are in season!

Historically, bean pods contained a “string”, a hard fibrous strand running the length of the pod. This was removed before cooking, or made edible by cutting the pod into short segments. Today, most commercially grown green bean varieties lack strings.

Green snap beans are categorized into two different groups, bush or pole beans, based on their growth characteristics. If the bean plant needs support to grow, they are considered pole beans; if the beans can grow on their own without added support, they are bush beans.

Green beans are versatile

You can serve green beans steamed, boiled, stir-fried or baked in casseroles. You can also can or freeze them to enjoy when out of season.

And green beans are nutritious: they are very low in saturated fat, cholesterol, and sodium; and contain high levels of vitamins, minerals, and are high in fiber and protein.

Click here for a recipe to make Easy Stir-Fried Pork with String Beans. Several of our farmers sell green beans, and you can pick up locally-raised pork from Happy Hogs Premium Pork.

Shopping Bag Raffle 

Don’t forget to stop by the Pearl Market tent tomorrow for your chance to win a shopping bag full of market goodness. Each Tuesday, the Pearl Market will raffle off one of these bags to thank you for your patronage. See you at the market!

Happy National Farmers Market Week!

Where you shop makes a difference for our farmers. National Farmers Market Week, August 5 through 11, celebrates the work of our local farmers. The infographic above indicates how your support of the farmersmarkets, like the Pearl Market, sustains the livelihood of local farmers.

Music at the Market

Thanks to its partnership with entertainment sponsors the Greater Columbus Arts Council and Capstone Dental, The Pearl Market provides customers and vendors with live, local entertainment each market day. Here’s who will be playing this week:

Tuesday August 7, 2018
Reya & Millie Weibel

Friday August 10, 2018
Casey Redmond

 

Eating Healthy is a SNAP!

The Pearl Market operates the Produce Perks program that matches food purchases up to $20 to encourage SNAP customers to purchase fresh fruits, vegetables, plants and seeds.

How It Works:
GO to the Pearl Market tent on market days
SWIPE your Ohio Directions Card for tokens to spend on fruits and veggies
DOUBLE your dollars with up to $20 in Produce Perks
SHOP for fresh produce at the Pearl Market!

Posted by Cass Freeland, 0 comments

Sweet Corn is A-Maize-ing!

Few things say “summer” like a freshly picked ear of sweet corn, grilled to perfection and served up with a light
smear of butter and sprinkle of salt.

Corn, also known as maize, was started from a wild grass called teosinte, which looked very different from our corn today. Teosinte kernels were small and not close together like kernels on the husked ear of modern corn. Scientists believe people living in central Mexico domesticated corn around 10,000 years ago.

There are many varieties of corn including flint corn, Indian corn, dent or field corn and finally sweet corn. Sweet corn gets its name because it contains more sugar. In the U.S. corn is boiled or roasted on the cob, creamed, converted into hominy or meal, and cooked in corn puddings, mush, polenta, griddle cakes, cornbread, and scrapple. It is also used for popcorn, confections, and various manufactured cereal preparations.

One plain ear of corn has about 100 calories, like an apple. And with nearly 3 grams of fiber per serving, corn can help you feel full longer. To get you inspired to buy and cook your own sweet corn, we’ve got a recipe for Mexican Sweet Corn from Chef Asa at Graze Seasonal Market Grill.

Mexican Street Corn

Ingredients

4 cobs of fresh corn from The Pearl Market
2 tablespoons olive oil
3 tablespoons mayonnaise
3 tablespoons sour cream
1 tablespoon lime juice
1 teaspoon cayenne pepper
½ cup of crumbled Queso Fresco
Chopped cilantro
Salt & Pepper to taste

Directions

  1. First of all, roll husked and cleaned cobs in olive oil and salt
  2. Then roast cobs on heated grill for 8 to 10 minutes to achieve an even char around cob
  3. Cut corn in thirds or cut from cob with sharp knife.
  4. Whisk all other ingredients together.
  5. Top the cut corn or corn on cob with sauce.
  6. Finally, sprinkle crumbled Queso Fresco and chopped cilantro.

View the how-to video here.

Check it out: 

On Friday August 3, Chef Asa will be sharing samples of Mexican Street Corn and giving out recipe cards for you to take home!

More than just corn: Pearl Market Bag Raffle!

Each Tuesday, the Pearl Market will be raffling off a shopping bag full market goodness. You can expect things like fresh produce, popcorn, coffee and other special treats. Stop by the Pearl Market tent and enter to win on Tuesdays! No purchase necessary.

National Mutt Day is July 31

In honor of National Mutt Day, the folks at Broadway Biscuits, sellers of all-natural treats for dogs, are raffling a summer treat jar valued at $36 with tasty natural treats. You can enter to win when you purchase any item. The contest is extended to Tuesday, August 7, so get there soon for your chance to win!

Music at the Market

Thanks to pur partnership with entertainment sponsors at the Greater Columbus Arts Council and Capstone Dental, The Pearl Market provides customers and vendors with live, local entertainment each market day.  Here’s who is playing this week:

Tuesday July 31, 2018
Anna and the Consequences

Friday August 3,  2018
Booty & The Kid

Posted by Cass Freeland, 0 comments

Savor the Sweet Summertime!

The sweet summertime days are happening at the Pearl Market! Our local farmers arrive at the Ohio Statehouse each Tuesday and Friday with freshly picked corn, berries and peaches. Oh yeah, and they have plenty of other bounty including tomatoes, zucchini, beets, cucumbers, potatoes and even beef and pork!

There’s no reason to slave over a hot stove. Here’s a sure-fire way to prepare your next meal: slice up a couple of heirloom tomatoes and peaches. Mix in some fresh mozzarella and basil for an enjoyable salad. Next put some fresh ground hamburger patties and corn (still husked with silks removed) on the grill. Pick up a bottle of wine from Camelot Cellars and a loaf of fresh baked bread from Harvest Bread Company or gluten-free buns for your hamburgers from Omega Bun.

Complete your summertime meal with some tasty pies from Sugar Pie Bakery or pair fresh picked blueberries from Blueberried Alive! along with merenges from Solo Merengues Baked Goods for a great dessert.

Check out this recipe for savory grilled Vegetable Kabobs from Damn Delicious.

INGREDIENTS:

  • 2 cups cremini mushrooms
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow zucchini, sliced into thick rounds

FOR THE MARINADE

  • 1/4 cup olive oil
  • 3 cloves garlic, pressed
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.
  3. Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.
  4. Place into oven and roast until tender, about 10-12 minutes.*
  5. Serve immediately.

NOTES:

*These can be grilled over medium high heat, about 5-6 minutes per side.

Posted by Cass Freeland, 0 comments

Viva el Tomatillo!

The tomatillo, a tasty little garden fruit, is an oft-overlooked treasure at the table. Most people who are familiar with the tomatillo think about it only in terms of salsa verde. Tomatillos range in size from purple ones the size of a cherry tomato to green ones the size of a golf ball. While the tomatillo does indeed give the popular Mexican salsa its unique flavor, there are a wide variety of dishes to which the tomatillo lends itself well. The citrusy and tart tomatillo goes by many names. It is also known as the husk tomato, Mexican groundcherry, or large-flowered tomatillo. In Spanish, it is known most as tomate verde, or green tomato. It turns out, that the tomatillo is not a tomato at all.  It is a member of the nightshade family that is closest to the cape gooseberry.

The possibilities for this parchment-encased treat are nearly endless and go way beyond a mere dip. It ups the game as part of many salads, soups, sauces, sandwiches and even cocktails! First, though, you should know how to select the perfect husk tomato. The tomatillo is at its peak ripeness when it has filled out its papery husk.  Generally, the smaller the fruit, the sweeter it is. The husk should be brightly colored and a bit sticky to touch.  Pass on those with a dry or dull husk. Next, peek inside. The flesh of the fruit should be firm and bright green.  This ancient fruit, known to the Aztecs as milomate, should not be stored in an airtight environment unless husked, washed and frozen.  Fresh tomatillos should be left on the counter or in a hanging fruit basket.

Now that you know how to choose the perfect “little tomato that’s not really a tomato,” head over to The Pearl Market and get yours from City Meadows Market Garden, one of our new vendors.  Christine and Sean would love to load you up on this healthy and fun fruit.  Next, visit Happy Hogs Premium Pork, another new vendor, for a fresh, locally-raised pork tenderloin. Then you have the beginnings of a delicious Pork Tenderloin in Tangy Tomatillo Sauce.  The full recipe for this soon-to-be-favorite is below.  If you’re feeling especially festive, grab some extra tomatillos for the perfect Tomatillo Margarita or Bloody Mary.

Pork Tenderloin in Tomatillo Sauce (recipe courtesy of www.thekitchn.com)

Serves 4 to 6

For the tomatillo sauce:

2 pounds tomatillos, husks removed
2 large jalapenos
1 large onion, cut into wedges
6 to 8 large cloves garlic, peeled
Handful of cilantro stems, leaves attached
Juice from 1 lime
Kosher salt

For the pork:

Bacon grease, lard, or vegetable oil, for browning
3 tablespoons all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon cumin
2 pounds pork tenderloin, cut into cubes
1/4 cup Mexican-style beer
Kosher salt and pepper, to taste

 

To serve:

Small corn or flour tortillas
Cooked rice
Cooked beans
Chopped cilantro
Lime wedges

 

For the tomatillo sauce, place an oven rack a few inches from the broiler. Place tomatillos, jalapenos, onion wedges, and garlic on a roasting pan and broil for 5-6 minutes until starting to char. Flip all the ingredients to the other side and broil for another 5-6 minutes, until tomatillos are soft and blackened.

Allow the vegetables to cool for about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds. (If a hotter sauce is desired, reserve some of the seeds to add to the blender.) Transfer the roasted vegetables and their juices to a blender. Blend until the ingredients are pureed but still a little chunky. Add the cilantro, lime juice, and a generous pinch of salt and pulse a few more times. (The sauce can be made up to 3 days in advance.)

For the pork, heat a few tablespoons bacon grease (or oil) in a large Dutch oven or braising dish over medium-high heat until sizzling.

Meanwhile, combine the flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Working in batches, add the pork to the hot grease and cook until browned, about 1 – 2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork.

Pour the beer into the hot skillet to de-glaze the pan and scrape up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet along with tomatillo sauce. Bring the mixture to a gentle boil; reduce heat and simmer for 15 – 20 minutes to allow flavors to marry. (This dish only gets better with time, so feel free to make a day or two in advance. When reheating, add a glug of chicken stock or water to thin if necessary.)

Serve with warmed tortillas, rice, beans, cilantro, and lime wedges.

 

Produce Perks: Increasing Access to Fresh & Healthy Foods

Everyone knows that The Pearl Market is the place to go for fresh and local produce, meat and other food items.  What you may not know is that the market proudly participates in a unique and highly effective program aimed at helping those in need to eat healthy, fresh and local.  In partnership with Wholesome Wave, the market operates the Produce Perks program. The program incentivizes customers receiving SNAP (formerly Food Stamps) by matching their food purchases dollar for dollar up to $20 using special tokens to purchase fresh fruits, vegetables, plants and seeds.

“This program is a win-win-win.  Customers struggling to afford food are able to double their purchase power, the farmers and food merchants gain access to new customers, and both make the market stronger,” says Dustin Speakman, manager of The Pearl Market.

Between 2015 and 2017, The Pearl Market distributed nearly $11,000 in SNAP benefits and over $5,500 in Produce Perks incentives.

“I came to the market from the nonprofit hunger-relief world, so knowing that the work I do here is still benefiting people in need means a lot.  I have three small boys and know that eating healthy is not cheap. This program goes a long way to make eating fresh and healthy within reach for those in need.”

Posted by Cass Freeland, 0 comments

Summer: The Fresh Season

Summer is the perfect season to eat fresh and healthy. The heat and busyness of summer make it easy to eat light and skip the oven with cool selections like fresh garden salads, cold soups and super easy sandwiches like the simple but satisfying Caprese Sandwich created by Graze Café. This fast-and-fresh sandwich was featured at our first cooking demonstration on June 29. Check out our video recipe:

Cooking demonstrations take place the last Friday of each month, so mark your calendars for July 27, August 31, and September 28. To find out when your favorite fruits and veggies are ready to enjoy, click here.

Spotlight on the Sponsor

Located downtown in the Ohio Statehouse, Graze’s quick-service café features chef-driven, Midwest-inspired dishes using fresh, seasonal produce, as well as local meat and dairy. Our team is passionate about developing relationships with farmers and vendors all over Ohio, and we strive to use as much local product as we can in both our café and catering operations.

We believe our unique partnership with The Pearl Market will solidify these relationships while strengthening our downtown presence and visibility. Our goal of the monthly Pearl Market cooking demonstrations is to help promote awareness and education to those consumers who may be intimidated or unsure of how to incorporate fresh foods into their diet. Our chefs will prepare simple, easy-to-follow recipes that consumers will be able to re-create at home using local produce available at the market.

 

The Pearl Market is proud serve as the regional coordinator for Produce Perks , which allows shoppers using SNAP benefits to double their buying power. The program was featured in a WBNS-TV story at the Pearl Market. Click here to view the story.  Stop by the Pearl Market tent for more information on Produce Perks.

Bakery Bonanza

The Pearl Market is chock full of the most delicious baked goods. Whether you’re looking for cookies, cakes, gluten-free goodies, or just a loaf of artisan-made bread, these vendors have it!

8 Sisters Bakery

Aunt Vickie’s Pies

Food for Good Thought

Great Harvest Bread Co.

Hearth Bakery

Mary’s Catering

Nova Terra Farm

Omega Buns

Solo Merengues

Stand by Faith

Sweet Cheese

Tupelo Doughnuts

Yvonne’s Cookies

 

Check back often for news, recipes and more!

Posted by Cass Freeland, 0 comments