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Clintonville Farmers' Market - Columbus, Ohio

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Recipes from Clintonville Farmers' Market Cheese Makers (and one market volunteer!)

Roasted Red Pepper & Feta Dip – Blue Jacket Dairy

Combine 1 whole roasted red pepper, 1 cup Farmstead Feta, crumbled, 1 garlic clove, and 2 Tbsp olive oil in a food processor. Pulse for 10 seconds; scrape down the sides, then repeat until combined, about 1 minute. Serve with celery, green beans, toasted pita, crostini, tortilla chips, or broccoli.  Makes ¾ cup.

Tomme with Fruit and Nuts – Kokoborrego Cheese Co.

The Owl Creek Tomme is great paired simply with some sweet black cherries and salty nuts. It is also wonderful when grated over a light pasta dish with vegetables, garlic, and olive oil.

Supper Easy Cheese Toasty – Canal Junction Farmstead Cheese

Place a thick slab of Charloe or other Canal Junction cheese on a nice piece of buttered sourdough bread. You can toast or do a quick fry on the bread before placing the cheese on it. Then place it under the broiler until the cheese starts to brown (very important). Pull out and put either some of Anns Raspberry, Brussel Sprout Relish on (savory) or local honey (sweet). Eat while hot.


Chevre Cookies – Lucky Penny Creamery

Based on Italian ricotta cookies. Eggless, cakey, light, quick to make. Flavor cookies to taste. Wonderful with orange or lemon icing (orange flavor is included in the recipe below) and you can increase the citrus flavor by adding the zest of one orange or lemon to batter. Make chocolate icing by adding cocoa powder with the powdered sugar or make peppermint-flavored cookies by adding peppermint extract to cookie dough and sprinkling tops with crushed peppermint candies.   

For the cookies: ½ cup unsalted butter, softened, 1 cup granulated sugar, 8 oz. soft goat cheese (chèvre), ¼ cup milk, 2 tsp. vanilla, ½ tsp. salt, ½ tsp. baking soda, 2 cups all-purpose flour

For the icing: ½ cup powdered sugar, orange juice, sprinkles or colored sugar

Preheat the oven to 350 degrees. Mix all cookie ingredients together until the dough comes together into a ball. (Best to do in a stand mixer if you have one, but it can also be done by hand.) Dough will be sticky. Place teaspoon-sized balls on ungreased baking sheet, about 2 inches apart. Bake for about 12 minutes or until the bottoms just begin to brown. Let cool for one minute on baking sheet, and then remove to a rack to cool completely.

In a small saucepan, combine the powdered sugar with enough orange juice to make a glaze to spread on the cookies (a couple of tablespoons or so). Stir over low heat until smooth and glossy, then spread over the cookies. Quickly top with sprinkles or colored sugar. Approx 3 doz.

Spinach & Goat Cheese in Puff Pastry – Market Volunteer, Brandon J.  (Serves 2)

1 puff pastry sheet, flour, salt & pepper, fresh spinach, 1 tomato, goat cheese, 1 onion, 1 garlic clove,1 egg, and water

Preheat oven to 400. Cover sheet pan with parchment paper. Cut one frozen puff pasty sheet in half (one half sheet per person). Let briefly thaw.

Filling: Chop onion and sauté in skillet with olive oil and 1/2 pat of butter and pinch of salt until soft. Meanwhile, in a bowl, combine tomato, diced, garlic clove, diced, spinach, washed and dried, and crumbled goat cheese. Dress bowl's contents with olive oil, 2 tbsps, two pinches of salt and pepper. Mix. Add the warm sauteed onions on top of the filling mixture. Mix (the warm onion will start wilting the spinach). Put aside.

Putting it together: Flour prepared surface. For each sheet of dough:

Unwrap the semi thawed puff pastry (should be able to handle it but not too soft or too warm; if so, put back in freezer to harden). Place the puff pastry on the floured surface, lightly flour the top and roll out each sheet to roughly double in size. You want a rectangle. Make sure the dough is not sticking to the table by flipping it and rolling it out, flouring when needed.

When the dough is ready, place a generous portion of the filling to the right of center of the pastry. Leaving more dough to the left of the filling and leaving space around the edges. (Don't over do it but don't be afraid to pack it in) Fold the left side of the dough over the filling, meeting the edges on the right side of the dough. Pinch the edges together to tightly seal the pocket. Fold over or cut off any extra dough. Place filled dough on the parchment papered sheet pan.

Lightly egg wash the filled pastry with egg and water mixture. With a knife, softly slice three vents through the dough on the top of the pastry. (So they don't burst!) Sprinkle sea salt or on the crust (optional).

Place in oven for 30 minutes or until golden brown. Take out to cool for 5 minutes. Serve for lunch or with a salad for dinner. 

20 min prep, 30 min cook, can be prepared ahead of time

Notes: You want the dough to be cold when hitting the heat of the oven. If sautéing or dough filling the dough takes too long, keep the dough or filled pastry in the fridge. The filled, ready to bake, pastry can be kept in the fridge for later or frozen for impromptu lunches.

Other variations: radish, broccoli raube, goat cheese or asparagus, peas, spinach, ricotta and mozzarella 



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Past Headlines

April 21, 2016
Kids Garden Club will return to Clintonville Farmers’ Market for 2016!
September 13, 2015
Acre/ CFM Kids Garden Club Wraps Up Season
June 11, 2015
Market to Hold Benefit Concert
April 25, 2015
Farmers' Market Sprouts Saturday on High Street
January 25, 2015
Two Join CFM's All-Volunteer Board
October 7, 2014
Raffle will fund return of market's Kids' Garden Club
April 12, 2014
Opening Day - Only 2 Weeks Away!
November 22, 2013
Farmers market soon will cede to Winter Wednesdays
July 5, 2013
ThisWeek article on CRC partnership
October 10, 2013
Columbus Alive article featuring CFM
September 6, 2013
TheMetropreneur.com article on Columbus farmers' markets
September 6, 2013
Columbus Dispatch article on local flowers
February 23, 2013
Nurturing Roots
January 9, 2013
It's Time to Shop Local Again!
October 31, 2012
Interested in Joining the Board?
September 27, 2012
What's a Tomato Worth?
September 5, 2012
When Temperatures are Hot and Rain Doesn't Come...
September 4, 2012
The Farmers You Meet at Market Work Hard for Your Food!
August 9, 2012
Market Celebrates 10 Seasons
June 26, 2012
It's summer, but we're thinking about a 1st-ever winter market!
June 7, 2012
Your Farmer Knows Just When it Grows
May 16, 2012
Skilled Cheese Makers Come to Market Each Week
April 12, 2012
Food Safety, Inspections, and Producer-only
April 2, 2012
Signing up for a CSA
February 21, 2012
Market Receives Grant to Connect Farmers and Customers
December 1, 2011
2012 Season
October 26, 2011
The season is over.....Except for our "Harvest Market" Nov. 19!
June 11, 2011
Get Your Latest Market News!
May 26, 2011
Friends of Market is Just Getting Started!
April 20, 2011
News of April 30 Opening Day
November 9, 2010
See our Market's Trip to Terra Madre
October 11, 2010
Watch the Clintonville Farmers' Market Food Community Video
September 21, 2010
Trip to Terra Madre


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