Editor’s note: At the Market is a weekly feature highlighting a different vendor and their specialties at the Columbus Farmers Market.
Selling cucumbers under a tree, in front of his home in 1929, was a way that widower Henry Bush could bring in some extra income to help raise his five children. That is how this family business, now into its fourth generation, got its start.
Business: Bush’s Market is now owned and operated by three generations of family members.
Specialty: Sweet corn, green beans, and tomatoes are, of course, Indiana favorites during the summer. In the months of December through March a full line of pork products are offered such as fresh sausage, cubed tenderloin, and fresh-rendered crackling.
Years at the market: 8
What they like best: At the market, the Bush family enjoys interacting with customers. Many customers will later come out to the market on their farm. It also gives the family a chance to build relationships with other vendors at the market.
What customers like best: In addition to the specialty items listed, Bush’s market has a great selection of pumpkins, winter squash, and gourds when fall arrives. In the middle of October, a pumpkin cannon will be used to launch pumpkins great distances across their field. Be sure to check back to find out the exact Saturday that will take place.
Vendor contact information: Website: bushsmarket.com; Social Media: Facebook; Phone: 812-379-9077; Market: 7301 E. 25th St., Columbus.
Product to look for this week: Sweet corn
Recipe from FoodLink: Corn on the cob with chili lime butter
4 tablespoons salted, light margarine
1 teaspoon grated lime peel
1 tablespoon fresh lime juice
1 teaspoon chili seasoning
4 ears of yellow corn (fresh and in the husk)
Directions
1. In a small bowl, combine margarine with lime peel, lime juice, and chili seasoning. Mix until all the juice has been incorporated into the margarine.
2. Cover and allow to stand for at least 30 minutes.
3. Remove outer leaves of corn husks, leaving inner leaves. Remove as much silk as possible. Rinse ears in cold water, and place all four ears in plastic storage bag. Close the bag, leaving about 1-inch unsealed.
4. Place corn in microwave and cook on high for 6 minutes. Carefully turn bag over and cook on high for 4 more minutes.
5. Remove corn carefully and allow to cool briefly. Peel the remaining husk and silk.
6. Serve hot with 1 teaspoon chili lime butter for each serving.
