I love this market. I'm glad I found it when I moved here in September.

There's a Cuban woman who has the best black beans on earth, I remember.

I didn't get to try the goat cheese too much (because I was stupidly afraid of it!) but I definitely will this year.

It's close enough that I can bike there, actually. I'm so excited!

Hi Jackie,

That is a great question and it makes some good points.

There are many reasons Let's Get Fresh & Green is held in the spring. One reason is historical, when we first started out we needed "seed money" to get the market up and running. Let's Get Fresh is not just an event, but a major milestone for us.

While produce may seem sparse in spring, our farmers still have much to offer. Items such as spring onions, leeks, arugula, kale, spinach, swiss chard, pea shoots, basil, ramps, apples,honey, maple syrup, organic grains and mushrooms are readily available at the market, not to mention hydroponic and greenhouse offerings.

Meat is also a very important farm product and in the spring we have plentiful amounts of beef, lamb, pork, dairy products, organic cheese and wonderful fresh farm eggs. We highlight these at the spring benefit. The participating chefs have built an awareness of the quality of grassfed beef, berkshire hogs, fresh eggs, and milk, not just produce, available in Ohio . Also, chefs do not purchase the farm ingredients or produce, they are given this product by North Union Farmers Market who purchases it directly from the farms.

If you prefer summer produce, maybe you might be more inclined to attend our Farm to Table event at the Cleveland Botanical Gardens the last Monday in August, stay tuned for more information!

Overall we are trying to sustain an organization that creates strong farmer's markets to supply local foods to our local community. We look forward to your involvement and seeing you at the event.

My best to you,

Donita Anderson
North Union Farmers Market

check out localharvest.org they have 441 farms registered under ohio... mushrooms are not the only thing growing right now.... greenhouses and hydroponic farming is sustainable and produces quality products that is in your "backyard"... sysco trucks are bringing in local crop products a system developed by Steve Schimoler... I dont know much about the people running the market... but i do know all these chefs take pride in what they do..

I'm still baffled by the fact that the NUFM holds it's major fundraiser in April, when there's very little local product to be had. What ingredients will these chefs be using? A few mushrooms from Killbuck and produce trucked in by Sysco from agri-corporate farms around the state?
Why not hold this event in the fall when the chefs can actually purchase more goods from the actual farmers that this initiative supports? It doesn't make sense.

You're right, it's my mistake - sorry about that.

the fahrenheit menu in that link does not look very seasonal. that's either a mistake, or their idea of spring flavors is a lot different than mine.