Farmers Market Installs Licensed Kitchen To Provide Value-Added Produce
MARIETTA, Ohio On April
7, the River City Farmers Mar
ket began its third consecutive
season, and offerings will soon
expand when a new commercial
kitchen opens for use.
‘Our motto is ’Handmade,
homemade or homegrown!’ and
people started bringing hand
made crafts and other items to
sell besides the regular farm mar
ket products,” said Eric Barrett,
agriculture agent for Ohio State
University Extension in Wash
Onions For Your Health
(Continued from Page B 6)
Melt butter in large skillet,
saute onions over medium heat
until clear. Reserve 3 tablespoons
crackers for topping, place re
maining crumbs in bottom of
lightly greased 2-quart casserole.
Remove onions from skillet.
Add soup and onions alternating
layers in casserole. Mix milk and
eggs, pour over onions. Top with
cheese and remaining crumbs.
Bake at 350 degrees for 25-30
minutes until browned and bub
bly. Serves 6.
Debbie Reynolds
Wrightsvllle
HEAVENLY ONIONS
4-5 regular onions, slice, separate
into rings
2-4 tablespoons butter
Vi pound Swiss cheese, grated
'A teaspoon pepper
Vi cup milk
1 teaspoon soy sauce
1 can cream of chicken soup,
undiluted
8 slices bread, cut into squares
or croutons
Simmer onions in butter in
heavy pan over low heat until
tender, stir constantly. Put into 1
quart casserole, top with cheese
and peppir.'Heat soup, milk, soy
sauce until blended. Pour soup
mixture over onion mixture. Stir
with knife, gently, and mix well.
Overlap slices of broken bread or
croutons and place on top. Bake
at 350 degrees for 30 minutes.
Absolutely delicious. When I
serve this recipe all my friends
want a copy of the recipe. It is
so good and / like to serve it
with roast beef.
Frances A. Smith
White Hall, Md.
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GOOD FOOD INC.
W. Main St. Box 160
Honey Brook, PA 19344
610-273*3776
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ington County. Barrett’s father,
Jim, was the previous county ag
riculture agent and got the farm
er’s market back in business in
1999 after a long absence. A
strong marketing campaign in
2000 boosted the number of ven
dors at the Saturday morning
markets, and the type of offer
ings increased.
“People wanted to bring baked
items and home-canned goods,
too, but you can’t sell those un
less they are made in a fully-li-
CHEESE STUFFED
MEATLOAF
2 pounds ground beef
2 eggs
'A cup bread crumbs
1 cup tomato juice
Vi-l teaspoon salt
1 teaspoon oregano
pepper
2 small onions, chopped
/i pound grated mozzarella
cheese
1 cup mushrooms
8 slices boiled ham
Mix the first eight ingredients.
Mix together mozzarella and
mushrooms. Roll eight slices
boiled ham around cheese mix
ture and place on center of meat
loaf mixture that has been placed
in a 13x9-inch cake pan and
patted flat. Pull meatloaf mix
ture around the ham mixture
and bake at 325 degrees for one
hour or until done.
HAM AND SWISS
CASSEROLE
8-ounces medium noodles,
cooked, drained
2 cups cubed, fully cooked,
ham
2 cups shredded Swiss cheese
1 can condensed cream of cel
ery soup, undiluted
1 cup sour cream
Vi cup chopped green pepper
Vi cup chopped onion
In greased 13x9x2-inch baking
dish, layer a third of noodles,
ham, and cheese. In a small
bowl, combine soup, sour cream,
green pepper, and onion; spread
half over first layer. Repeat lay
ers. Bake uncovered at 350 de
grees for 40-45 minutes or until
heated through.
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censed kitchen,” Barrett said.
“Some people did get a home li
cense for baked goods, but there
is no such thing for canned
goods. To sell ‘home-canned’
products, you have to use a com
mercial kitchen.”
Such a kitchen is available in
neighboring Athens County, but
interest grew quickly in starting
one in Washington County. The
Washington County Fair Board
wanted to improve the facilities
in the Junior Fair Building any
way, and a $25,000 grant from
the Sisters of St. Joseph Charit
able Fund got the project under
way, Barrett said.
Though a few details remain
to be completed before full li
censing from the Ohio Depart
ment of Agriculture and the city
health department, an open
house of the non-profit Marietta
Kitchen Creations was scheduled
on Thursday, April 26.
Jellies and jams, fresh bagged
salad greens, salsa and canned
vegetables are just some of the
items that will be produced in
the shared-use kitchen facility,
Barrett said.
“Farmers who sell their items
at the farm market can use this
kitchen to produce value-added
Leam About Good, Bad Fungi
COLUMBUS, Ohio Ever
wonder why bananas turn brown
after they’ve been sitting on the
kitchen counter for a few days?
The common occurrence is
caused by a pathogen known as
anthracnose fungus, says Steve
Nameth, an Ohio State Universi
ty plant pathologist. “The patho
gen is already present on the peel
and becomes active under warm
conditions,” he said.
The fungus is not harmful to
humans, but the sight of brown
spots on bananas makes them
unappetizing nonetheless. The
anthracnose fungus will be just
one of several common plant dis
eases highlighted during BioHio
2001. Visitors to the “Plant Dis
eases and You” display will have
the opportunity to taste, touch
and smell a variety of common
fungi. Nameth said the purpose
of the program is to show how
common plant diseases are in our
lives, but erase the “unappeal
ing” perception people have for
them. “Just because it’s a fungus
doesn’t mean it’s disgusting or
licky,” said Nameth.
BioHio will be held on the
Columbus campus of the
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taker
items, increasing their profit,” he
said. “But even more people are
interested. If a city resident
wants to produce tomato juice,
or salsa, or anything, we can link
them up with area farmers who
can supply the produce they
need. The county sees this kitch
en as sort of a business incubator
project, helping new companies
get the start they need.”
The group is also working
with Marietta College’s Small
Business Development Center to
help producers write business
plans, come up with logos for
their farm or business, and offer
other new venture-related assist
ance.
Anyone can become a member
of the kitchen as long as they go
through some basic safety and
sanitation training and pay a
small membership fee, Barrett
said. Members will be charged a
nominal fee for use of the facili
ty: $6 an hour for uses that don’t
require any heat, such as bagged
salad greens or jars of cookie
mixes, and for use of digital la
belers for nutrition information
labels; $8 an hour for using the
commercial ovens, such as
what’s needed for baked goods;
and $lO an hour for “full use” of
College of Food, Agricultural
and Environmental Sciences
from 9 a.m. to 4 p.m. May
10-12. The three-day event will
feature hands-on demonstra
tions, exhibits and tours cover
ing agriculture, the environ
ment, gardening, managing
wildlife, fish farming, native
plants, plant diseases and more.
Nameth said many plant dis
eases have a history, some of
which have changed our culture
or led to medical break
throughs. For example, the po
tato late blight, which caused
the Irish potato famine, brought
Irish .families to the United
States, and ergot, a poisonous
fungus found in rye, has been
used as a drug to induce labor
and aid in fighting Parkinson’s
disease.
Some fungi, such as mush
rooms and smut, are edible.
Smut is a fungus that affects
grasses, wheat and corn.
For more information about
BioHio 2001, call (614)
292-3897 or visit the BioHio
2001 Web site at http://
www.oardc.ohio-state.edu/
biohio/.
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Lancaster Farming, Saturday, May 5,2001-B7
the kitchen, such as using the
commercial jar fillers, steam ket
tles and other canning equip
ment. Part of the proceeds go to
the Fair Board for the building’s
upkeep; the rest will be set aside
for future equipment upgrades.
In addition to the Sisters of St.
Joseph Charitable Fund, other
supporters include the Ohio De
partment of Agriculture, OSU
Extension, the Marietta Business
Development Center, Commu
nity 20/20, Marietta Community
Foundation, and the Community
Development Corporation.
The kitchen is located in the
Junior Fair Building on the
Washington County Fair
grounds, 922 Front St.
For more information about
the kitchen, contact Eric Barrett
at (740) 376-7431 or
barrett.9o@osu.edu.
Onion Trivia
What compound in onions
brings tears to your eyes?
Sulfuric compounds. To cut
down on the crying, chill the
onion, and cut into the root end
of the onion last.
How many pounds of fresh
and storage type onions does the
average American eat per year?
18.3 pounds.
How many truck loads of on
ions are consumed each day?
Nearly 350 seriti-truck loads.
What country boasts the high
est per capita consumption of on
ions?
Libya, with 66,8 pounds of
onions consumed per person
each year.
How many calories are in a
serving of onions?
30 calories.
What are the three colors of
onions sold in most grocery
stores?
Yellow, red and white.
How many acres of onions are
planted in the United States each
year?
145,000 acres.
How many onion farmers are
there in the United States?
About 1,200.
According to an old English
Rhyme, the thickness of an onion
skin can help predict what?
The severity of the winter.
Thin skins mean a mild winter
is coming while thick skins in
dicate a rough winter ahead.
What should you eat to get rid
of onion breath?
Parsley.
According to the Guinness
Book of World Records, how
much did the largest onion ever
grown weigh?
10 pounds 14
ounces. It was grown
by V. Throup of Sil
sden, England.
What Beatles song
has “onion” in its title?
Glass Onion (The
White Album).
In what famous
story was the Seven
of-Spades threatened
to be beheaded for
bringing the cook
tulip-roots instead of
onions?
Alice’s Adventures
in Wonderland by
Lewis Carroll.