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.
With more cooking being done at home this year, the Bruce Weaver family appreciate the opportunity to introduce new foods while encouraging the preparation of familiar foods in new ways.
Business: Country Gardens is a family-owned and operated farm. Every member of the family helps to make produce available for the market. The family also delivers its produce through Community Supported Agriculture box subscriptions. During the winter months orders are taken for products, which are also available through their greenhouse.
Specialty: Farm fresh produce and meat, which is non-GMO. This includes the grain which is raised to feed the livestock. Their meat includes chicken, beef and lamb. Eggs are also sold by the family.
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Years at the market: They have been at the Columbus market for 11 years and have been in business for 20 years.
What customers, and they, like best: Customers want to know where their food comes from, and the market provides an opportunity for the Weavers to answer questions and to educate customers about the source of their food. This communication builds stronger vendor/customer relations.
Vendor contact information: Phone: 765-525-6443; Email: bbweaver@daystar.io
Product to look for this week: Eggplant
Recipe from FoodLink: Pasta Ratatouille
8 ounces uncooked pasta (try rotini, penne, or bow tie noodles)
2 tablespoons vegetable oil
1⁄2 cup onion (chopped)
2 cloves garlic (finely chopped) or 1/2 teaspoon garlic powder
1 medium green sweet pepper (chopped)
1 small zucchini (cubed)
1 small eggplant (cubed)
2 medium tomatoes (cubed)
3⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 teaspoon dried basil
1 cup mozzarella cheese (shredded)
Directions
1. Cook pasta according to package directions. Drain and set aside.
2. Heat oil in a large skillet over medium heat (300°F in an electric skillet). Add onion and garlic and cook until soft.
3. Add sweet pepper, zucchini, and eggplant. Cook about 10 to 12 minutes.
4. Stir in tomatoes, salt, pepper, and basil. Cook another 2 to 4 minutes or until heated through.
5. Serve over pasta and top with cheese.
6. Refrigerate leftovers within 2 hours.
