The Shelby Farmers’ Market offers fresh produce as well as a way to turn that produce into a meal with their Farm to Plate program. The Richland County Farm to Plate program showcases healthy, locally grown, seasonal foods prepared by local chefs. Featuring a food preparation demonstration, samples, and copies of the day’s recipe, Farm to Plate is a popular event at Shelby’s market.
Susan Fry, of the Hazel Grove Farm Bureau Community Council, said the group had looked at different areas and saw similar programs to the Farm to Plate and decided it would be a great addition to the market. “We thought we’d have a chef come and show you how you could use some of these fresh vegetables, other than what we normally do at home,” she said.
Farm to Plate is sponsored by the Hazel Grove Farm Bureau Community Council, the Richland County Farm Bureau, Richland Community Development Group, the Shelby Foundation, and the Shelby FFA.
“Last year was the first year,” said Shelby Farmers’ Market manager David Ernst. “It was kind of experimental. Now they want to go county-wide with it,” he said, noting the success of the program.
Saturday’s Farm to Plate event featured Chef Rob Fighter of R.S. Hanline and Shelby Country Club. Fighter prepared a dish of his own creation, bay shrimp and fresh Ohio early summer vegetable “Napoleon,” with a creamy Ohio strawberry and Gewurztraminer vinaigrette.
Fighter noted his choices were limited, as it is still early in the season for most of Ohio’s produce.
“The idea for this dish evolved from a concept for plating us chefs call ‘stacking.’ Stacking enables you to take something as utterly ordinary as chicken salad and transform it into a dazzling and beautiful display on the plate,” said Fighter.
The delicious creation will be offered on the new menu at the Shelby Country Club, he said.
The Shelby Farmers’ Market is doing well, noted Ernst. “We all pretty much sold out last week, and I expect to do that again this week,” he said. “We had 35-plus vendors last week.” He noted that there will be more vendors as the season progresses and harvest begins.
In addition to fresh produce, the market boasts a wide variety of handmade items, as well as plants, jams and jellies, and baked goods.
NanaMomma’s Ripe Fruit Jam and Jelly, made by Terri Gumbert, was available in a variety of flavors. Gumbert was enthusiastic about the market, “The originality and artistry of some of these people is just incredible.”
Leatherwood Creek Artistry occupied a market booth featuring carvings and pyrography by owner Steven Laser, a member of Johnny Appleseed Woodcarvers, as well as cookies made by his wife, Shelli Laser. The couple also offered recycled wine cork key chains, some with handmade glass beads.
Local author Aileen Stewart was on hand with a variety of items, including copies of her book “Fern Valley.” The book is a collection of short stories for children featuring a variety of farm animals. The sequel, “Return to Fern Valley,” will be officially available on Sept. 2, but copies may be found at the market within a couple of weeks, noted Stewart.
The Saltzgiver Family Farm booth offered a wide array of fresh, locally grown fruits and vegetables.
The market will end with the Shelby Farmers’ Market Fall Festival, tentatively scheduled for October 11. The event will feature bluegrass music, children’s activities, and lots of pumpkins, noted Ernst.
All Farm to Plate events begin at 10 a.m. A complete list of chefs may be found at the Farm to Plate Facebook page.
Those interested in becoming a vendor at the market should contact Ernst at 419-347-1084.
“The originality and artistry of some of these people is just incredible,” said Terri Gumbert.
