At the Market: Good Seed Garden highlights a chemical-free approach

Editor’s note: At the Market profiles a vendor at the Columbus Farmers Market, which meets from 9 a.m. to 12:30 p.m. Saturdays on First Street behind Columbus City Hall.

After learning about the importance of health and wellness, participating in a community garden, and working as an employee for a small business, Lorraine Perrin’s passion for providing local consumers healthy food choices has become her full-time business. Her concern includes maintaining a healthy ecosystem and habitat for wildlife on the one-fourth-acre farm.

Business: Good Seed Garden seeks to grow high quality food with the cleanest practices: chemical free — no herbicides and no pesticides, not even organic approved chemicals.

Specialty: Lettuce, Tomatoes, Potatoes, Garlic, Microgreens, Herbs

[sc:text-divider text-divider-title=”Story continues below gallery” ]

Years at the market: 4. Online sales are also available through Market Wagon and Hoosier Harvest Market.

What customers like best: Lettuce is a favorite with customers along with the variety of fresh produce, which makes wonderful salads.

What they like best: Since Lorraine does not have a farm stand, the farmer’s market not only provides a place to sell her produce, but also to educate her customers about the produce she sells. She is happy to answer questions on how to use herbs or microgreens.

Vendor contact information: 317-395-3702 or

Product to look for this week: Basil. Several other fresh herbs are available at the farmers’ market.

Recipe from FoodLink: Strawberries, White Bean, and Edamame Salad (serves four)

A flavorful, enticing, mix of fresh strawberries, white beans, and edamame in a light vinaigrette, nested on a baby spinach and topped with crumbled feta cheese. The pictured recipe includes purple basil.

For the vinaigrette

1 1/2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

1/4 cup apple juice

1/4 teaspoon salt

1/8 teaspoon pepper

For the salad

1 1/2 cups strawberries (cored and cut)

1 1/2 cups shelled edamame, frozen

1 15-ounce can low-sodium white beans (drained and rinsed)

1/2 cup onion (chopped)

2 tablespoons fresh basil (chopped)

1/2 cup crumbled feta cheese

6 cups baby spinach


Rinse edamame with warm water to thaw and drain with a colander. Add all the vinaigrette ingredients to a small bowl and whisk to combine. Place strawberries, edamame, white beans, chopped onion, chopped basil, and feta cheese in a medium bowl, and toss to combine.

To serve, place a bed of baby spinach on four plates. Nestle the strawberry, white bean and edamame mix atop the spinach. Drizzle with dressing.