Thursday, April 29, 2010

Farmers' Market on Campus

For immediate release: April 29, 2010
Media contacts: Jaime Moore at Wayward Seed, Jaime@waywardseed.com or (937) 644-0786; Karen Simonian at the Wexner Center, ksimonian@wexarts.org or (614) 292-9923

The Market at 15th and High kicks off May 27th

The Wayward Seed Farm and the Wexner Center for the Arts have joined forces to present the Market at 15th and High, an outdoor farmers' market on the Wexner Center Plaza Thursdays from 4 to 7pm, May 27 through October 28. The largest of its kind in the campus area, the market will feature fresh, locally grown produce from area farmers, as well as dairy products and bread. About 12 local farms are expected to participate.

Notes Jaime Moore, co-owner of the Marysville-based Wayward Seed, which is serving as the market manager and will be a vendor as well, "The farmers are excited about this new venue, which has the potential to draw students, faculty, staff, and residents in the university area throughout the summer and early fall. This initiative is going to give more people in the area access to fresh food from local farms on a weekly basis, and we're delighted to be a part of this from the ground up."

Wexner Center Director Sherri Geldin says, "We are so pleased to partner with Wayward Seed in creating this fantastic new opportunity for the university community. The Market at 15th and High represents a center-wide commitment to encouraging environmental awareness-whether through ongoing collaborations with The Ohio State's Living Culture Initiative or such programs as our recent Field & Screen film series. Wex Education Director Shelly Casto, who also conceived the center's pioneering Art & Environment program for teens, has spearheaded this project on our behalf, along with a host of staff members across the center who share her enthusiasm."

The market will be held rain or shine, and 100% of the profits will go directly to local farmers. Food stamps and WIC will be accepted by some vendors, and the market organizers will deliver produce and other donations to the food pantry at Neighborhood Services following each market. A few vendors will also be participating in CSAs-Community Supported Agriculture, in which farmers deliver shares of produce on a weekly basis to subscribers. Acoustic music and student and university neighborhood nonprofit outreach tables will also be part of the experience.

While visitors are at the Wexner Center, they can enjoy free gallery admission at the center while exhibitions are on view (free from 4 to 8pm every Thursday). In addition, free outdoor Wex Drive-In films will be held on the plaza June 17, July 15, and August 19; although those films don't start 'til dusk (9pm or so), the market will likely stay open a bit later those nights to overlap with the pre-film festivities (free Jeni's ice cream and more), all of which starts up around 8pm. In addition, Michael Mercil's Virtual Pasture, an "agri/cultural" project-featuring a small meadow, apple trees, and a video uplink to an actual farm with sheep-will continue through the summer outdoors on the College Road side of the Wexner Center.

The market is in line with the university's and the center's focus on sustainability, "green" efforts, food quality and access issues, the local and slow food movements, and climate change issues, all of which befits a land-grant institution. Within that broader context, the Wexner Center has been offering up a thread of food-centered programming, including the popular Field & Screen series in February, which featured films about the food industry and food consumption; panel discussions and other talks; and a mini-CSA fair attended by several area farmers.

About Wayward Seed Farm
Founded in the spring of 2006, Wayward Seed Farm began as a farm-to-restaurant project on one acre in Sandusky County producing more than 100 different varietals of heirloom and heritage vegetables. In addition to serving restaurants, the farm established a Community Supported Agriculture (CSA) program with the intent to foster a direct connection between consumers searching for honestly grown produce and the farms that provide it. The Wayward Seed CSA program is now the anchor of the farming operation and one of the largest CSA offerings in Central Ohio. Wayward Seed Farm's commitment to sustainability and education extends beyond the farm to include community outreach and donation, as well as the formation of new farmers' markets throughout Central Ohio. For more information, visit www.waywardseed.com.

About the Wexner Center for the Arts
The Wexner Center for the Arts is The Ohio State University's multidisciplinary, international laboratory for the exploration and advancement of contemporary art. Through exhibitions, screenings, performances, artist residencies, and educational programs, the Wexner Center acts as a forum where established and emerging artists can test ideas and where diverse audiences can participate in cultural experiences that enhance understanding of the art of our time. In its programs, the Wexner Center balances a commitment to experimentation with a commitment to traditions of innovation and affirms the university's mission of education, research, and community service. For more information, visit www.wexarts.org.

Thursday, April 1, 2010

Edible Columbus

Edible Columbus Arrival and Spring Celebration
Friday, April 2nd from 6-7:30pm

It's here! Join us on Friday, April 2nd, as we celebrate the arrival of Edible Columbus, a magazine that celebrates our local food culture season by season. As a member of the Wayward Seed Family, you'll be one of the first to receive a copy of the debut issue. Meet the editor, savor seasonal bites and mingle with Wayward Seed. For more details, or to RSVP, view the invite here.

We hope to see you there!

Friday, March 26, 2010

CSA Open House

CSA Open House
Wild Goose Creative
Monday, March 29th from 5-8pm

We're bringing back on of last year's popular events-the CSA Open House. On Monday, March 29th, the Wayward Seed Farm will host a meet and greet with an array of local farms offering Community Supported Agriculture shares in 2010 at Wild Goose Creative. Don't miss the chance to learn what farm to table is really all about! Take this opportunity to talk with your local farmers and learn how you and your family can eat healthier, support your community and even save money while enjoying the season's best foods.

Sassafras Bakery and House Wine will be there as well, offering complimentary handmade goods and organic wines. Join us for an evening meet and greet with local producers from 5-8pm. The event is open to everyone, so please bring your friends.

For more information, including directions, please email us at farm@waywardseed.com or visit http://www.wildgoosecreative.com/.

Monday, February 22, 2010

Meet Your Farmers: A Community Supported Agriculture Fair

As a lead-in to Thursday’s films and perfectly aligned with the Wexner Center Field & Screen series, representatives from several local farms, including Wayward Seed Farm, will be in the cafĂ© to speak with guests individually about the virtues and possibilities of community supported agriculture (CSA). Learn more about the simplicity of finding food raised close to home in a relaxed and conversational atmosphere.

Join us Thursday, February 25th at the Wexner Center. The farms will be available before the start of the evening’s film from 5-7PM. The event is open to everyone. Whether you’re a current member of the Wayward family, a CSA newcomer or just simply curious about local farming, please join us! (And bring your friends!)

Presented in collaboration with the Wexner Center for the Arts and Local Matters.

Thursday, February 11, 2010

Six Degrees of Dublin

Friday, February 12, 2010
6:45-8:30pm

Dublin, Ohio celebrates 200 years in 2010. A successful place like Dublin doesn't reach that age without a whole lot of people, most of them unsung, doing the things that make a city, a community. In creating the web series 'Six Degrees of Community' we spent a lot of time pondering what kind of people make a place like Dublin tick. More to the point we thought about how those kinds of people are connected in ways they don't even realize.

Monthly, leading up to Historic Dublin's September Bicentennial Celebration, we'll chronicle those special people that make Dublin what it is today, and what it will be in the future. A place that thriving small businesses and large corporations both call home. A city that builds beautiful and forward thinking schools, and takes care of those who find themselves struggling with life's sometimes difficult circumstances. A community that nurtures the arts and throws open it's doors for thousands every summer at The Memorial and Dublin Irish Festival.

In 'Six Degrees of Dublin' we'll highlight some of those people who do the "heavy lifting" required to make Dublin more than just common zip codes and freeway exits... much more.

The evening will start off with a panel discussion on sustainability and the importance of local foods and farming. The guest moderator is Timothy Wolf Starr of The SBB and the panelist include Jaime Moore from Wayward Seed Farm, Jamie Adkins, City of Dublin Sustainability Programs Administrator, and Michael Jones, Executive Director of Local Matters.

After a brief panel discussion we will premiere the initial video episode of 'Six Degrees of Dublin'. Upon conclusion of the video we'll have musical performances from Fade To Blue and Jared Mahone.

We will conclude the evening with light snacks and networking in the lobby of Abbey Theater.

The 'Six Degrees of Dublin' video and event project is a collaboration between OnScene, Palestra Creative, JAM Sessions and the Historic Dublin Business Association (HDBA) that takes a multi-touch approach to showcasing the current status of Dublin, Ohio's local community. This event is free and open to the public.

Saturday, February 6, 2010

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.

Thursday, January 14, 2010

GenWex Presents AgriCulture

Wexner Center for the Arts
Wednesday, February 3, 2010 at 7:00pm

Tonight's discussion introduces topics related to the production, distribution, and use of locally grown, sustainably produced food in conjunction with the Field and Screen film series.

Central Ohio is home to an extraordinary network of farms, producers, and restaurants that make local, sustainable food a top priority. Tonight, Jaime Moore from Wayward Seed Farm in Marysville and Jeni Britton Bauer from Jeni's Splendid Ice Creams talk about their working relationships and the future of local food in Ohio, in a discussion moderated by Amy Bodiker from Chefs Collaborative, a national network that advocates for sustainable food in the culinary community.

Tuesday, January 12, 2010

Organic Wines with Wayward Seed Farm

While some may consider January a slow time of year, we're still feeling festive-and we're gearing up for a great 2010 growing season. Early last year we hosted an event at House Wine in Worthington and it was such a rousing success that we're back to do it again. The event is open to everyone. Whether you're a current member of the Wayward family, a CSA newcomer or just simply curious about local farming, please join us! (And bring your friends!)

The event will be held Thursday, January 28th from 6-9pm at House Wine in Worthington. The wine tasting is $15, but not required to attend and customers can taste at their own pace. Reservations are not required. Also, there will be plenty of free parking. For more information, including directions, please email us at farm@waywardseed.com or visit www.housewine.biz.

One final note: Guests joining us to learn about CSA and to participate in the wine tasting will be eligible to win a wonderful gift prepared by House Wine.

We hope to see you there!

Saturday, December 5, 2009

Vegetable Storage Tips

Beets:
  • Store in a plastic bag and refrigerate in the hydrator drawer.

Carrots:

  • For short term storage refrigerate in plastic bag.
  • For long term storage pack in moist sand and keep in cool location.
  • Can be frozen by blanching for 3 minutes, rinse, drain and dry.

Kohlrabi:

  • Store in a plastic bag and refrigerate.

Potatoes:

  • Will keep at room temperature for up to 2 weeks, stored away from light.
  • For long term storage best kept at 45-50 degrees, with high humidity and darkness.

Radishes:

  • Store in a plastic bag or damp-wrapped in refrigerator.
  • For long term storage pack in moist sand a keep in cool but not freezing location.

Rutabaga:

  • Can store up to one week at room temperature.
  • For short term storage, up to 1 month, store in plastic bag or hydrator drawer.
  • For long term storage pack in moist sand and keep in cool but not freezing location.

Sweet Potatoes:

  • Store in cool, dry, well-ventilated place for several weeks.
  • Do not store in plastic or refrigerate, or store in temperatures below 50 degrees.
  • Can be wrapped in newspaper in a dry place for long term storage.

Turnips:

  • Store in a plastic bag in refrigerator.
  • For long term storage pack in moist sand and keep in cool but not freezing location.

Winter Squash:

  • Can be stored at room temperature for at least one month.
  • Store at 50-55 degrees for long term storage.
  • Bruised or damaged squash will deteriorate more quickly.

Information provided by From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce.

Friday, December 4, 2009

Farmers Market--December 5th

As many of you know, we've been talking for weeks about a year end sale of root vegetables, potatoes, and squash. We realize it's a big short notice, but we'll be at North Market tomorrow doing just that.

From 8am to 11:30am, we'll sell beets, turnips, rutabaga, radishes, squash and potatoes, along with a few greens and herbs. As usual, we'll have a table full of delicious fall crops but we'll also have field run crops (with dirt left on for good storage). What does this mean? It means you can store veggies through the winter months, at a fraction of the cost. It's a great way to eat local during the colder months, support Wayward Seed Farm, and save money on your food budget. Everybody wins!

Here's a breakdown by item and by price:

$1.25/lb. (clean, any quantity) or $0.60/lb. (field run, minimum 10 pounds)
  • Detroit Dark Beets
  • Gold Ball Turnips
  • Purple Top Turnips
  • Scarlett Queen Red Stem Turnips

$1.00/lb. (clean, any quantity) or $0.60/lb. (field run, minimum 10 pounds)

  • Laurentian Rutabaga

$1.25/lb. (clean, any quantity)

  • Watermelon Radish
  • Black Spanish Radish
  • Daikon Radish

$1.00/lb. (any quantity) or $0.80/lb. (minimum 50 pounds)

  • Beauregard Sweet Potatoes
  • Green Mountain Potatoes

Acorn Squash - $1.00/each

Galeux d'Eysines - $0.80/lb.

Braising Mix - $3.00/lb.

Napa Cabbage - $1.00/head

Red Pac Choi - $1.00/head

Kale - $3.00/lb.

Dill and Cilantro - $6.00/lb.

We'll see you at the market! If you have any questions, let us know.