Taste & Create: Shortcut to Mushrooms: 
I’ve participated in the Taste & Create event on and off for years now. Basically you cook something from another blog, while they cook something from yours. By luck of the draw, I almost always seem to get paired up with vegetarian blogs. While it still leaves me with a ton of options, I’m sure it completely narrows the choices for the other party. This time around, it was the Shortcut to Mushrooms blog. Sorry about the delay in getting this up, I got a bit distracted with school starting.
Cooking from a vegetarian blog means that I inevitably end up making a side dish of some sort, and this was no exception. The only thing I did differently was to use a green bell pepper instead of red, because that was what I had on hand. It had an interesting flavor to it. It was a bit spicy, a bit starchy, a bit salty, but definitely a nice side dish. Would have been even better with fresh corn off the cob. Next time around, I may think about incorporating some maple into it somehow.

Corn Puddingrecipe from the Shortcut to Mushrooms blog
Mix in a bowl:
1 can whole kernel corn, drained
1 can creamed corn
1 slightly-beaten egg
1/4 cup milk
Big handful of grated sharp cheddar cheese
Black pepper to taste
(You won’t need salt using canned corn, but might if you use fresh corn)
Sautee in butter until tenderish:
A few tablespoons each of:
Minced onion
Diced red bell pepper
Diced poblano pepper
While still cooking in the pan, add to the veggies:
2-3 tablespoons of hush puppy mix (or flour w/ some added seasonings if you’d like, or just flour)
Mix well to coat the veggies. Let the flour brown a little.
Allow the cooked veggies to cool a bit.
Mix them with the stuff in the bowl
Pour all of this into a buttered glass baking dish.
Bake in a 325 degree preheated oven for at least 30 minutes. Check for the consistency you like. It may take up to an hour to cook in a deeper pan (or if you want it to be more chewy-licious and golden-brown on top).
Let cool as much or little as you want. This is great hot, room tempurature or cold (but admittedly, I like corn more than most people!)
Taste & Create: Shortcut to Mushrooms:

I’ve participated in the Taste & Create event on and off for years now. Basically you cook something from another blog, while they cook something from yours. By luck of the draw, I almost always seem to get paired up with vegetarian blogs. While it still leaves me with a ton of options, I’m sure it completely narrows the choices for the other party. This time around, it was the Shortcut to Mushrooms blog. Sorry about the delay in getting this up, I got a bit distracted with school starting.

Cooking from a vegetarian blog means that I inevitably end up making a side dish of some sort, and this was no exception. The only thing I did differently was to use a green bell pepper instead of red, because that was what I had on hand. It had an interesting flavor to it. It was a bit spicy, a bit starchy, a bit salty, but definitely a nice side dish. Would have been even better with fresh corn off the cob. Next time around, I may think about incorporating some maple into it somehow.

Corn Pudding

Corn Pudding
recipe from the Shortcut to Mushrooms blog

Mix in a bowl:
1 can whole kernel corn, drained
1 can creamed corn
1 slightly-beaten egg
1/4 cup milk
Big handful of grated sharp cheddar cheese
Black pepper to taste
(You won’t need salt using canned corn, but might if you use fresh corn)

Sautee in butter until tenderish:
A few tablespoons each of:
Minced onion
Diced red bell pepper
Diced poblano pepper

While still cooking in the pan, add to the veggies:
2-3 tablespoons of hush puppy mix (or flour w/ some added seasonings if you’d like, or just flour)
Mix well to coat the veggies. Let the flour brown a little.

Allow the cooked veggies to cool a bit.
Mix them with the stuff in the bowl

Pour all of this into a buttered glass baking dish.

Bake in a 325 degree preheated oven for at least 30 minutes. Check for the consistency you like. It may take up to an hour to cook in a deeper pan (or if you want it to be more chewy-licious and golden-brown on top).

Let cool as much or little as you want. This is great hot, room tempurature or cold (but admittedly, I like corn more than most people!)

posted : Saturday, September 26th, 2009

tags : columbusfoodie_com from_feed

A Moment of Silence…: 
Until next year, my dear friend. I shall miss you horribly.
A Moment of Silence…:

Until next year, my dear friend. I shall miss you horribly.

posted : Monday, September 21st, 2009

tags : columbusfoodie_com from_feed

Summer Squash Scramble: 
Summer Squash Scramble with Fresh Tomatorecipe from “The South Beach Diet Taste of Summer Cookbook” by Dr. Arthur Agatston
3 large eggs
1 tsp. chopped chives
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tsp. canola oil
1 small summer squash, halved and thinly sliced into half-moons
1/2 small onion, finely chopped
1 medium tomato, finely chopped
In a small bowl, beat eggs, chives, salt and pepper until well combined. In a medium nonstick skillet, heat oil over medium heat. Add squash and onion, cook, stirring occasionally, until softened and starting to brown, about 8 minutes.
Add egg mixture to the skillet and cook, stirring frequently, until eggs are set, about 2 minutes. Spoon eggs onto 2 plates and sprinkle with tomato. Serve warm. Makes 2 servings.
Per serving: 180 cal, 12g fat, 2.5g sat fat, 11g pro, 8g carb, 2g fiber, 390 mg sod
Summer Squash Scramble:

Summer Squash Scramble with Fresh Tomato
recipe from “The South Beach Diet Taste of Summer Cookbook” by Dr. Arthur Agatston

3 large eggs
1 tsp. chopped chives
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tsp. canola oil
1 small summer squash, halved and thinly sliced into half-moons
1/2 small onion, finely chopped
1 medium tomato, finely chopped

In a small bowl, beat eggs, chives, salt and pepper until well combined. In a medium nonstick skillet, heat oil over medium heat. Add squash and onion, cook, stirring occasionally, until softened and starting to brown, about 8 minutes.

Add egg mixture to the skillet and cook, stirring frequently, until eggs are set, about 2 minutes. Spoon eggs onto 2 plates and sprinkle with tomato. Serve warm. Makes 2 servings.

Per serving: 180 cal, 12g fat, 2.5g sat fat, 11g pro, 8g carb, 2g fiber, 390 mg sod

posted : Monday, September 21st, 2009

tags : columbusfoodie_com from_feed

SE Ohio Edition: Miller’s Chicken: 
OMFG. If we hadn’t already been on our way back to Columbus when we dug into the bucket 10-15 minutes later, we would have turned the car around and gone right back and got more of everything. This, quite honestly, is THE best fried chicken I’ve ever had. Completely moist meat, with almost a dual layer of fried skin – not the way you normally think of fried chicken, but instead a cracklin’-like layer of skin, followed by another layer of fried skin underneath. It was crisp, but not by being artificially breaded. KFC, eat your hearts out. Paul said it was pure torture on that ride home – between hearing the “crunch crunch” of my teeth savoring the skin, the sound of me smacking my lips in happiness, and the way the fantastic smell filled up the car, he darn near pulled over a dozen or more times not content to let me feed him some now and then as he was driving.

The salads were nearly as good. If I had known how good, I would have opted for more than just a small potato salad and individual sized macaroni & cole slaw.

I’m notoriously particular about macaroni salad, but theirs was quite solid. Not cloyingly sweet like most.

Ditto with the cole slaw. I like my cole slaw to have a finer chopped texture rather than long shreds, and this did not disappoint.

No matter where else we go, this *will* be a stop on our next visit. It’s even good cold.
If you’d like to go: Miller’s Chicken, 235 W. State St, Athens, OH 45701, 740-593-6544
SE Ohio Edition: Miller’s Chicken:

OMFG. If we hadn’t already been on our way back to Columbus when we dug into the bucket 10-15 minutes later, we would have turned the car around and gone right back and got more of everything. This, quite honestly, is THE best fried chicken I’ve ever had. Completely moist meat, with almost a dual layer of fried skin – not the way you normally think of fried chicken, but instead a cracklin’-like layer of skin, followed by another layer of fried skin underneath. It was crisp, but not by being artificially breaded. KFC, eat your hearts out. Paul said it was pure torture on that ride home – between hearing the “crunch crunch” of my teeth savoring the skin, the sound of me smacking my lips in happiness, and the way the fantastic smell filled up the car, he darn near pulled over a dozen or more times not content to let me feed him some now and then as he was driving.

Bucket of Fried Chicken from Miller's Chicken (Athens, OH)

The salads were nearly as good. If I had known how good, I would have opted for more than just a small potato salad and individual sized macaroni & cole slaw.

Potato Salad from Miller's Chicken (Athens, OH)

I’m notoriously particular about macaroni salad, but theirs was quite solid. Not cloyingly sweet like most.

Macaroni Salad from Miller's Chicken (Athens, OH)

Ditto with the cole slaw. I like my cole slaw to have a finer chopped texture rather than long shreds, and this did not disappoint.

Cole Slaw from Miller's Chicken (Athens, OH)

No matter where else we go, this *will* be a stop on our next visit. It’s even good cold.

If you’d like to go: Miller’s Chicken, 235 W. State St, Athens, OH 45701, 740-593-6544

Miller's Chicken on Urbanspoon

posted : Saturday, September 19th, 2009

tags : columbusfoodie_com from_feed

Restaurant Week Fall 2009: Banana Bean Revisited: 
Our waitress had punched our order in wrong on the computer, so instead of getting what I ordered, I was served the Enchilada omelette. I sent it back immediately, so I can’t tell you how it tastes, but just figured since it made it to our table I may as well take a pic of it before it went back to the kitchen. It looks good enough that I may order this in the future.

Paul ordered Grandaddie’s Chicken and Waffles, which would have been really good had there been more of the apricot syrup – the waffles are dense enough that they needed the extra moisture. The underlying flavor was solid, though – especially the chicken, which would be fantastic on a salad of some sort. With that one minor modification, this dish would have gone from “meh” to good.

I went with the North Shore Seafood Omelette. While there is a decent amount of seafood in this dish, the flavor fell a little flat for me – the sauce it’s served with doesn’t really pop, or bring out the natural sweetness of the scallops or shrimp. With some minor modifications to the seasoning/sauce, though – this one could be a contender.

We’ve been having fairly good experiences at Banana Bean Cafe since they’ve moved to Greenlawn, but I think they’re going through a tweaking process with the new menu. Hopefully a little bit of constructive criticism will help them refine what is a solid menu into a fantastic one.
If you’d like to go: Banana Bean Cafe, 340 Greenlawn Ave., Columbus, OH 43223, 614-443-2262
Restaurant Week Fall 2009: Banana Bean Revisited:

Our waitress had punched our order in wrong on the computer, so instead of getting what I ordered, I was served the Enchilada omelette. I sent it back immediately, so I can’t tell you how it tastes, but just figured since it made it to our table I may as well take a pic of it before it went back to the kitchen. It looks good enough that I may order this in the future.

Enchilada Omelette from Banana Bean Cafe

Paul ordered Grandaddie’s Chicken and Waffles, which would have been really good had there been more of the apricot syrup – the waffles are dense enough that they needed the extra moisture. The underlying flavor was solid, though – especially the chicken, which would be fantastic on a salad of some sort. With that one minor modification, this dish would have gone from “meh” to good.

Grandaddie's Chicken and Waffles from Banana Bean Cafe

I went with the North Shore Seafood Omelette. While there is a decent amount of seafood in this dish, the flavor fell a little flat for me – the sauce it’s served with doesn’t really pop, or bring out the natural sweetness of the scallops or shrimp. With some minor modifications to the seasoning/sauce, though – this one could be a contender.

North Shore Seafood Omelette from Banana Bean Cafe

We’ve been having fairly good experiences at Banana Bean Cafe since they’ve moved to Greenlawn, but I think they’re going through a tweaking process with the new menu. Hopefully a little bit of constructive criticism will help them refine what is a solid menu into a fantastic one.

If you’d like to go: Banana Bean Cafe, 340 Greenlawn Ave., Columbus, OH 43223, 614-443-2262

Banana Bean Cafe on Urbanspoon

posted : Saturday, September 19th, 2009

tags : columbusfoodie_com from_feed

posted : Saturday, September 19th, 2009

tags : columbusfoodie_com from_feed

Restaurant Week Fall 2009: Cafe Corner: 
Their deal this week wasn’t amazing (2 sandwiches + 2 desserts + 2 cans of pop or bottled water for $20.09). It’s not much different than if you had bought these items a la carte, and in some cases, the Restaurant Week special was more expensive. To make it a good deal, we both went with pricey sandwiches.
Paul’s choice was this huge Country Egg Sandwich (normally $9.95), which is definitely big enough to share – each half of the sandwich is like a sandwich unto itself. It puts fried eggs, roasted garlic, walnut pesto, cheddar and prosciutto on a nice hearty old world bread, which is then grilled. This, my friends, is the breakfast of champions.

I went with what I pretty much always go with when I eat at Cafe Corner, the Turkey Goat Cheese Wrap (normally $8.95). This is my favorite thing to eat here – it’s just a really good sandwich – think a nice turkey, goat cheese, mixed greens, and raspberry vinaigrette salad condensed into wrap form. Extremely refreshing in hot weather, that’s for sure.

Drinks and desserts weren’t much to write home about – they paled in comparison to the delicious snickerdoodle cookies I had the first time around. They were almost an afterthought after those big sandwiches.

We really enjoy Cafe Corner as a regular stop, and definitely wanted to give them some Restaurant Week love. Their sandwich prices aren’t cheap, but they’ve got some pretty creative combinations going on. Stop in and give them a try.
If you’d like to go: Cafe Corner, corner of 3rd & Pennsylvania, Columbus (Harrison West), 614-294-2233
Restaurant Week Fall 2009: Cafe Corner:

Their deal this week wasn’t amazing (2 sandwiches + 2 desserts + 2 cans of pop or bottled water for $20.09). It’s not much different than if you had bought these items a la carte, and in some cases, the Restaurant Week special was more expensive. To make it a good deal, we both went with pricey sandwiches.

Paul’s choice was this huge Country Egg Sandwich (normally $9.95), which is definitely big enough to share – each half of the sandwich is like a sandwich unto itself. It puts fried eggs, roasted garlic, walnut pesto, cheddar and prosciutto on a nice hearty old world bread, which is then grilled. This, my friends, is the breakfast of champions.

Country Egg Sandwich from Cafe Corner

I went with what I pretty much always go with when I eat at Cafe Corner, the Turkey Goat Cheese Wrap (normally $8.95). This is my favorite thing to eat here – it’s just a really good sandwich – think a nice turkey, goat cheese, mixed greens, and raspberry vinaigrette salad condensed into wrap form. Extremely refreshing in hot weather, that’s for sure.

Turkey Goat Cheese Wrap from Cafe Corner

Drinks and desserts weren’t much to write home about – they paled in comparison to the delicious snickerdoodle cookies I had the first time around. They were almost an afterthought after those big sandwiches.

Drinks & Dessert at Cafe Corner

We really enjoy Cafe Corner as a regular stop, and definitely wanted to give them some Restaurant Week love. Their sandwich prices aren’t cheap, but they’ve got some pretty creative combinations going on. Stop in and give them a try.

If you’d like to go: Cafe Corner, corner of 3rd & Pennsylvania, Columbus (Harrison West), 614-294-2233

Cafe Corner on Urbanspoon

posted : Friday, September 18th, 2009

tags : columbusfoodie_com from_feed

Restaurant Week Fall 2009: The Worthington Inn: 
All different kinds of danish, which I didn’t try because my strategy at buffets is to not fill up on carbs, and to concentrate on getting a lot of protein in. They sure looked good, though.

Smoked salmon with all the fixings. I’m not usually a big fan of smoked salmon, but theirs was quite yummy.

Lots and lots of crispy bacon. This bacon piggy was in hog heaven!

A really delicious, moist, stuffed pork loin with a fantastic gravy. I know apple figured into it somewhere (either the stuffing or gravy), but it lent a sweetness that was just pure porky perfection.

Other items that you can see on my plate: a respectable eggs benedict, shrimp with cocktail sauce, an okay salad, an underwhelming and dry chicken marsala, equally underwhelming potatoes, and the best darn prime rib I’ve had in ages.

More about that prime rib. It was absolutely perfect. Everything about it. The perfect level of doneness, the nice crispy flavorful outer edges, the thickness of the cut, the wonderful creamy horseradish sauce and the jus it was served with. I went back for seconds, and got 2 pieces instead of one. Yes, I love prime rib that much. The only thing that would have made it better would have been some Yorkshire pudding on the side ::drool:: Also on the second round, I got made to order Belgian waffle topped with raspberry sauce and miniature semisweet chocolate chips, that aforementioned veggie omelette, loads of bacon, and some cheese. I quite literally cleaned my plate, and had I had room in my belly for more, would have gone back for thirds.

Paul showed a bit more restraint than I did, playing it safe with the eggs benedict, some salmon in a red pepper sauce, potatoes, that wonderful pork and some bacon.

I think you can tell from his second plate how much he loved the pork.   And after trying a bit of my prime rib, he had to get some of his very own.

So many choices for dessert. Although only one thing really caught my eye on the way in.

We both had a piece of this neapolitan cheesecake. I’m not sure if it’s house made or not, but it was definitely good. Paul wants me to try to make my own version of this here at home.

Needless to say, we truly enjoyed both experiences at The Worthington Inn, and hope to return again soon. I’m glad our misconceptions of the place were proven wrong.
If you’d like to go: The Worthington Inn, 649 High St., Worthington, OH 614-885-2600
Restaurant Week Fall 2009: The Worthington Inn:

All different kinds of danish, which I didn’t try because my strategy at buffets is to not fill up on carbs, and to concentrate on getting a lot of protein in. They sure looked good, though.

Danish on the Sunday Brunch Buffet at The Worthington Inn

Smoked salmon with all the fixings. I’m not usually a big fan of smoked salmon, but theirs was quite yummy.

Smoked Salmon on the Sunday Brunch Buffet at The Worthington Inn

Lots and lots of crispy bacon. This bacon piggy was in hog heaven!

Bacon on the Sunday Brunch Buffet at The Worthington Inn

A really delicious, moist, stuffed pork loin with a fantastic gravy. I know apple figured into it somewhere (either the stuffing or gravy), but it lent a sweetness that was just pure porky perfection.

Pork on the Sunday Brunch Buffet at The Worthington Inn

Other items that you can see on my plate: a respectable eggs benedict, shrimp with cocktail sauce, an okay salad, an underwhelming and dry chicken marsala, equally underwhelming potatoes, and the best darn prime rib I’ve had in ages.

Brunch Plate from The Worthington Inn

More about that prime rib. It was absolutely perfect. Everything about it. The perfect level of doneness, the nice crispy flavorful outer edges, the thickness of the cut, the wonderful creamy horseradish sauce and the jus it was served with. I went back for seconds, and got 2 pieces instead of one. Yes, I love prime rib that much. The only thing that would have made it better would have been some Yorkshire pudding on the side ::drool:: Also on the second round, I got made to order Belgian waffle topped with raspberry sauce and miniature semisweet chocolate chips, that aforementioned veggie omelette, loads of bacon, and some cheese. I quite literally cleaned my plate, and had I had room in my belly for more, would have gone back for thirds.

Brunch Plate from The Worthington Inn

Paul showed a bit more restraint than I did, playing it safe with the eggs benedict, some salmon in a red pepper sauce, potatoes, that wonderful pork and some bacon.

Brunch Plate from The Worthington Inn

I think you can tell from his second plate how much he loved the pork. :) And after trying a bit of my prime rib, he had to get some of his very own.

Brunch Plate from The Worthington Inn

So many choices for dessert. Although only one thing really caught my eye on the way in.

Desserts on the Sunday Brunch Buffet at the Worthington Inn

We both had a piece of this neapolitan cheesecake. I’m not sure if it’s house made or not, but it was definitely good. Paul wants me to try to make my own version of this here at home.

Neapolitan Cheesecake from The Worthington Inn

Needless to say, we truly enjoyed both experiences at The Worthington Inn, and hope to return again soon. I’m glad our misconceptions of the place were proven wrong.

If you’d like to go: The Worthington Inn, 649 High St., Worthington, OH 614-885-2600

Worthington Inn on Urbanspoon

posted : Friday, September 18th, 2009

tags : columbusfoodie_com from_feed

Galaktoboureko: 
Galaktobourekorecipe courtesy Allrecipes
6 cups whole milk
1 cup semolina flour
3 1/2 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
3/4 cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar
Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps.
When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.
In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.
Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.
Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.
Galaktoboureko:

Galaktoboureko
recipe courtesy Allrecipes

6 cups whole milk
1 cup semolina flour
3 1/2 tablespoons cornstarch
1 cup white sugar
1/4 teaspoon salt
6 eggs
1/2 cup white sugar
1 teaspoon vanilla extract
3/4 cup butter, melted
12 sheets phyllo dough
1 cup water
1 cup white sugar

Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps.

When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm.

In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla.

Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down.

Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.

posted : Friday, September 18th, 2009

tags : columbusfoodie_com from_feed

Farm Fresh and Local Produce 8/8/09: 
But this – this will make me come back down to Athens again. If this is the only thing I get, it was worth the 90 minute trip each way. Crumbs Bakery’s Veggie Pizza, a thick crusted (for a good reason!) slab of yeast goodness, topped with all manner of veggies and cheeses. If it grew in the ground, it’s in there, and topped with cheese. Oh. My. God. We scarfed this in the car, and went back to look for more and were so sad that they had sold out that quickly, as they did with most of their goods.

Did you all know that Crum’s sells down there too? Neither did I.

One of the places I was told to absolutely not miss was Integration Acres, with their fresh goat cheeses. We got a selection to take home with us, because we were totally impressed with nearly all the samples.

It was here that I saw the first shell beans of the season.

One of the prepared food stands, Ali Baba’s, has absolutely wonderful beef & potato kofte. We’re planning on going again this weekend, and hope they still are selling these.

And we saw a lot of stuff that’s available to us locally here as well. Like grapes, although they seemed to have more selection there.

While it’s not practical for us to go to Athens every week, we were so impressed that we’ll be going at least a couple of times a season. Including tomorrow. More about that later.
Farm Fresh and Local Produce 8/8/09:

But this – this will make me come back down to Athens again. If this is the only thing I get, it was worth the 90 minute trip each way. Crumbs Bakery’s Veggie Pizza, a thick crusted (for a good reason!) slab of yeast goodness, topped with all manner of veggies and cheeses. If it grew in the ground, it’s in there, and topped with cheese. Oh. My. God. We scarfed this in the car, and went back to look for more and were so sad that they had sold out that quickly, as they did with most of their goods.

Veggie Pizza from Crumbs Bakery at the Athens Farmer Market 8/8/09

Did you all know that Crum’s sells down there too? Neither did I.

Strawberries from Crum's at the Athens Farmers Market 8/8/09

One of the places I was told to absolutely not miss was Integration Acres, with their fresh goat cheeses. We got a selection to take home with us, because we were totally impressed with nearly all the samples.

Fresh Cheeses from Integration Acres at the Athens Farmers Market 8/8/09

It was here that I saw the first shell beans of the season.

Shell Beans from the Athens Farmers Market 8/8/09

One of the prepared food stands, Ali Baba’s, has absolutely wonderful beef & potato kofte. We’re planning on going again this weekend, and hope they still are selling these.

Food from Ali Baba's at the Athens Farmers Market 8/8/09

And we saw a lot of stuff that’s available to us locally here as well. Like grapes, although they seemed to have more selection there.

Grapes from the Athens Farmers Market 8/8/09

While it’s not practical for us to go to Athens every week, we were so impressed that we’ll be going at least a couple of times a season. Including tomorrow. More about that later. :)

posted : Friday, September 18th, 2009

tags : columbusfoodie_com from_feed