Makin' Bacon

In just a few weeks we're hosting a cooking class at the North Market as part of the Dispatch School of Cooking series. There are quite a few of you who will be thrilled at the subject matter: Adam is makin' bacon. Below you'll see a brief write up on the class. Be sure to sign up soon to save your seat. Space is very limited, just 20 seats!

Makin' Bacon with Wayward Seed Farm

Thursday, February 18, 2010

6:30-8:30PM

In this Dispatch School of Cooking class, we’ll have the rare opportunity to learn from one of Central Ohio’s most talented farmers: Adam Welly of The Wayward Seed Farm. The farm is renowned for its rare heirloom and heritage vegetables, but it has also garnered a bit of a cult following among its CSA members with Adam’s bacon and other charcuterie. Don’t miss the rare opportunity to learn from Adam first-hand in this intimate setting—not to mention the treat of tasting an array of preserved and cured meats, served in surprising ways.

We’ll be serving jowl bacon wrapped dates, pork rillette with homemade sauerkraut and golden raisins, microgreens salad with Canadian Bacon and Fuji Apples, and a very special ice cream collaboration with Jeni Britton Bauer.

While you're enjoying the good eats, Adam will demonstrate how to create your own pancetta and Canadian bacon at home.

The class is $50 (or any 3 classes for $125).

Call 614-463-9664 to register or buy tickets online here.

So, what do you do with rutabaga?

A recipe from Chef David MacLennan of Latitude 41:

• 4 rutabaga, peeled and diced
• 2 turnips, peeled and diced
• 1 ripe pear, peeled and diced
• 1 cup heavy cream
• 4 ounces butter
• 2 teaspoons butter
• salt and pepper

Boil the rutabaga in salted water for 10 minutes, then add turnips and pears, and cook until all are tender. Drain and let dry for a moment, then transfer to a blender or food processor. Add cream and butter and season with nutmeg, salt and pepper to taste.

Read more about The Wayward Seed Farm and A Locally Grown Thanksgiving in the Sunday edition of The Columbus Dispatch.

Let's Talk Turkey Day

If you had the chance to stop by our stand during Local Foods Week, you got to see Chef David MacLennan, Executive Chef at Latitude 41, in action. He did a live demo with Wayward Seed, and the food went fast. Because we—and you—enjoyed him so much, we’ve asked him back to inspire us once again, this time for Thanksgiving. He’ll be cooking up a few dishes for the holidays, along with offering samples and recipes to take home. So please be sure join us at the North Market this Saturday from 9am-12pm, where Chef David will create great dishes with our fall harvest. We can’t wait to watch him work his magic–and taste it too!

Just a reminder, this is the LAST weekend for CSA share pickup. The end has officially arrived. We sure hope you’ve all enjoyed this season as much as we have—we’ve been able to extend the season to 25 weeks this year. It’s been our best season yet. We look forward to serving you next year as well. And as always, if you have any feedback on this season, please email us and share your thoughts.

Lastly—this weekend is also the weekend to pick up your Thanksgiving CSA, for those of you who signed up for a pastured turkey, fresh veggies and more! Pickup is from 8am to 12pm.

Thank you again for supporting Wayward Seed Farm. We feel incredibly fortunate to have such loyal and passionate CSA members. Stay tuned for an email with our winter schedule. You’ll still be able to find us at a few winter markets and events throughout the winter months. We hope to see you there!

The Wayward Seed Farm: Preserved

Wondering what to do with your CSA bounty? Looking for heartfelt gift ideas for the holidays? Join The Wayward Seed Farm on Sunday, September 20th as we present tips and tools for preserving local fruits and vegetables. We’ll touch on the basics of canning, but the bulk of this class is reserved for pickling techniques. We’ll show you how to preserve portions of our weekly harvest to enjoy all year round–and even share a few ideas on pickling for simple handmade gift-giving.

Also, we consider these classes an open format and a service to our members. If you consider yourself a bit of a professional pickler, please come on down and share your ideas and experiences with the group. Novice and expert alike, this class is for everyone!

When: Sunday, September 20th

Where: The Hills Market Veranda

Time: 2-4 pm

Cost: $10 per person

RSVP: The Hills Market at 614.846.3220 or manager@thehillsmarket.com

The Wayward Seed Farm: Preserved

Join The Wayward Seed Farm on Sunday, August 9th, as we present tips and tools for preserving local fruits and vegetables. Freezing and canning will be highlighted during this session, using the best of what we harvest each week.

When: Sunday, August 9th

Where: The Hills Market Veranda

Time: 2-4pm

Cost: $10

RSVP: Jill Moorhead at 614.846.3220 or info@thehillsmarket.com

Tips, tricks or questions? Join us - we'd love to hear from you!