City Meadows Market Garden

We’re so happy to have this small, urban, organic farm at Pearl Market. Read on for more of their story!
“As stewards of the Earth we are passionate about tending the fields,” says Christine, one of the owners of the family-run urban farm. “We want to be a business that cultivates sustainability and use manual methods to work the land to curb the use of fossil fuels.”

Her manual labors of love are under the green canopies of the Gay St trees at Pearl Market. Green not only in their sustainable methods, City Meadow Market Garden’s plot has a knack for producing vitamin-rich leafy greens. The couple, Christine and Sean, always have a table stocked with leafy greens including tender lettuce, new (to me!) Siberian kale, and rainbow swiss chard.  My personal favorite is their BokChoy, which has in a single stalk the crunch of celery and soft deliciousness of a bib salad leaf!

Permaculture-based growing techniques produce a wide variety of organic produce – vegetables like heirloom tomatoes, beets, and peppers in addition to their varied greens.  At a 3 acre farm in Hungarian Village on Columbus’s urban south side, the garden is tended with care using natural fertilizers and compost. What’s safe for Christine and her young family is safe for us here at Pearl Market!

Talk about labor intensive! Without chemicals, pests and weeds are managed by hand (and the occasional flame-thrower!) which means lots of time spend outside. Even without a family to look after and landscape design school, farming is an intensive process. Sean and Christine both had their doubts before starting their second year of growing in April. “We can plant all we want, but don’t know how much is going to come up,” shared Sean at the beginning of spring. Farmers all over have felt the pinch this year because of heavy rains and flooding.

But this family’s lot, because of their hard work, is abundant. Pick up the crispest greens at the market, ask Christine about OSU’s Master Gardener workshop, or leave room for a seedling to put in your own garden. My watermelon seedling is very happy in its new backyard! Christine is always happy to talk or teach about any of her fun projects.

“I love to get my hands dirty and cultivate something that is tangible.”

Thanks for sharing, City Meadows!

Posted by Sam Sharkey, 0 comments

Chickpea Salad

If you weren’t able to make it to last Friday’s cooking demo by The James Mobile Education Kitchen, we wanted to share the recipe for this delicious Chickpea Salad they prepared and served.


  • 2 cans chickpeas, drained
  • 1/2 red onion diced
  • 1-2 stalks celery diced
  • 1 Tbsp lemon juice
  • 1-1/2 Tbsp Dijon mustard
  • ½ cup plain non-fat Greek yogurt
  • ½ cup mayonnaise
  • 1-2 Tsp. dried bill
  • Salt and Pepper to taste


  1. Place chickpeas in a large mixing bowl, lightly mash with potato masher or hands
  2. Add remaining ingredients and blend well
  3. Serves over mixed greens or on wholegrain bread

Makes 8 servings.

Each 6-ounce serving contains 208 calories, 8g protein, 10g fat, 20g carbohydrates, 9g fiber, 700mg sodium

Posted by Michelle Chippas, 0 comments

Sloppy Goats!

Sloppy Joes are a summer staple – but have you tried Sloppy Goats?

Using goat meat is a healthier choice since it is lower both in caloric value and fat than traditional beef. Substituting goat for
beef could reduce your risk of diabetes, heart disease, and cancer (which have all been linked to high red meat consumption).

Get your goat from either BYOB Home Bakery (Robert) or Dutch Creek Goat Farm (Amy). Also, if you haven’t yet sampled Amy’s goat’s milk fudge, now’s the time!

Robert gave us this recipe he uses for his homemade Sloppy Goats. Catch him on Tuesday, July 2nd for samples! (he’s on Gay St close to High)Sloppy Goats Recipe

Robert at BYOB Home Bakery uses this recipe for his homemade Sloppy Goats!

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What’s Fresh? Kale

🍃Siberian Kale, Blue Dwarf Kale, even DINOSAUR Kale – it’s a kale storm at Pearl Market! These hearty leafy greens have staying power through the summer – not only because of their quick proliferation, drought resistance, and lax planting schedule – but because they pack a lot of nutrition into a light package. Unbelievably, kale:
  • has more than twice the vitamin C of an orange (crazy!)
  • has more calcium than milk (though we don’t digest it exactly the same way)
  • keeps its Vitamin A, C, and K count high after cooking (where most veggies lose their nutrients)
Kale is even a great source of an omega-3 fatty acid (ALA – alpha linoleic acid) which contributes to brain health and is associated with decreased risk of type 2 diabetes. 
Just because it’s delicious doesn’t mean it’s hard to find!  City Meadow Market Garden grows soft Siberian kale just 3 miles from Pearl Market, and Morning Dew Hop Farm offers it fresh from the green hills of Athens.

Try the kale chips below with a spicy Mayhem Foods salsa, or as a crunchy top on some Ohio City Pasta!

Kale chips are an easy, light, salty snack when you want to ward off the potato chip cravings! Use some Dutch Creek Goat Farm’s cheese and meat in a Spicy Sausage, Kale, and Goat Cheese Pizza, or get back to summer classics with this Kale Caesar Pasta Salad.
Posted by Michelle Chippas, 0 comments

What’s Fresh? Squash, snap peas, tomatoes & more!

June is National Fresh Fruit and Vegetables Month, and more farmers arrive at Pearl Market just in time!  Celebrate by eating healthy, farm-fresh veggies. Grab a summer squash or snap peas from Pearl Market veterans Fornof Farms or Shady Grove or snag some herbs or spinach from newcomers Morning Dew Hop FarmOSU Student Farm or Veggies & Eggs by Dan.

Tomatoes, blueberries, onions, radishes, cucumbers, potatoes, spinach, broccoli, and summer squash are on their way in – woohoo! Asparagus, strawberries, and rhubarb are retiring for the season so get ’em while you can.

Veggies & Eggs by Dan has a couple of helpers!

The Morning Dew Hop Farm crew offers lots of fresh, organic greens!

Goat meat, cheese, eggs, and turkey are here, too! Find BYOB Bakery or Dutch Creek Goat Farm to learn about the health benefits of goat meat or order a turkey from Shady Grove Farms.

Amy with Dutch Creek Goat Farms offers samples of her goat’s milk cheese and fudge. Ask about her goat meat.

     Recipe Ready: Radishes 

Radishes are in season – you can eat them raw with a little cheese and salt, or if you’re feeling adventurous trying pickling with this simple recipeThe Narrow Way Farm or Veggies & Eggs by Dan can hook you up!
Posted by Michelle Chippas, 0 comments

Great Grilled Vegetables

Yield: 4 servings


  • 1 red pepper, sliced, deseeded and cut into 8 sections
  • 1 bunch asparagus trimmed
  • 1 zucchini sliced diagonally into ¼ inch slices
  • 1 yellow squash sliced diagonally into ¼ inch slices
  • 12 oz package baby portabella mushrooms
  • 2 ounces Extra Virgin Olive Oil
  • 1/8 cup Lawry’s Seasoning Salt, 25% less sodium
  • ¼ cup Splenda brown sugar


  1. Wash all vegetables, dry, cut as directed. Rub vegetables with olive oil.
  2. Start to grill vegetables on an indoor or outdoor grill or use a grill pan. Use a small amount of olive oil if needed.
  3. Arrange in alternating colors on a plate. Sprinkle Lawry’s and Splenda mix over vegetables on serving plate after they are cooked, otherwise, they will burn and stick to your grill.
  4. Serve with Skillet Frittata or with whole grain rice or quinoa.
Posted by Michelle Chippas, 0 comments

Skillet Frittata

The James Mobile Education Kitchen offered their first cooking demonstration today, making a Skillet Frittata with Great Grilled Vegetables.

Skillet Frittata     Yield: 8 servings


  • 12 Pasteurized Eggs
  • ½ cup Heavy Cream
  • 2 cups mushrooms sliced
  • 3 Tbsp Olive or Avocado oil
  • 1 medium sweet onion sliced
  • 1 cup Roasted Red Peppers (jarred or fresh roasted), sliced or small dice
  • 1 cup fresh greens (spinach, kale)
  • 2 cloves garlic chopped
  • 2-3 sliced Yukon gold potato
  • ¾ cup Manchego cheese
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp Balsamic Glaze (optional)


  1. Clean and prepare vegetables: onion, peppers, mushrooms, fresh greens.  Set aside.
  2. Rinse potatoes and dice to the desired size.
  3. Whisk together eggs, cream, 1 tsp of salt, and pepper in a bowl and set aside.
  1. Using the 1 tbsp oil, heat in a pan over medium/high heat until the oil starts to appear wavy in pan
  2. Sauté mushrooms for about 30 seconds.
  3. Add onions to mushrooms and cook for about 1 minute.
  4. Add roasted red peppers and sauté an additional 30 seconds or so.
  5. Mix in potatoes and fresh greens. Cook about 4-5 minutes, then add in garlic and salt once onions are translucent.
  6. Add in the last tablespoon of oil, turn heat to high for 1 minute.
  7. Bake in the oven at 350° for 10 minutes or until you can insert a fork and it comes out clean.

Click here for more information about The James Mobile Education Kitchen

Posted by Michelle Chippas, 0 comments