Giving Thanks and Thankfully Giving

Thanksgiving is just a week away, and I'm feeling a deeper sense of gratitude this year because of my job with the farmers' market.

Since moving to Ohio in 2003, I've searched for a way to set down roots and find meaningful work that makes a difference in my community, and I've finally found it in the market. I'm blessed to work with a group of committed farmers and producers whose hard work and dedication is helping us stake our claim as the place to go for the best local food in Portage County. It's encouraging to see several of our farmers already using season extension methods, and to see that several more are learning about it with the intention of implementation in the next season or two. It won't be long before we have a much more stable supply of local food year-round.

With the extended market season, we're also able to extend the EBT/SNAP program, and we continue to make fresh local food available to community members using their Ohio Direction Card. This Saturday, Nov. 19, Haymaker Winter Farmers Market partners with students at for the school’s annual canned food drive. Customers are encouraged to bring canned food items when they visit the market between 9 a.m. and noon in the auditorium atrium, at 1400 N. Mantua St. (Rt. 43) in Kent. Canned goods can be dropped off in the school cafeteria and the school will distribute the food to the community in time for the holidays.

We had a great turnout last week, and this week market fans will be thrilled to hear that Ohio City Pasta is back from vacation to offer their wide selection of handmade fresh pasta, ravioli and sauces. Those looking to stock up on fresh local food for Thanksgiving will enjoy a wide variety of produce, including lettuce, mixed salad greens, arugula, spinach, turnips, kale, chard, radishes, beets, Jerusalem artichokes, celery root, winter squash, pie pumpkin, potatoes, garlic and more. Two growers are OEFFA certified organic. Also available are artisanal breads, vegan and gluten free baked goods, pies, sweet breads, cakes, cookies, candies, and pretzels; jams and jellies; maple syrup and maple products; honey and honey products; grassfed meats, eggs, and cheese; goat cheese; chips and salsa, grain salads, hummus, and soups; hot or frozen handmade pierogies; vegan veggie patties; plus grassfed sandwiches and wraps.

Free parking is available in the circular drive in front or in the parking lots in back with entrances open on both sides of the building. There will not be a market on Saturday, Nov. 26, but we will be at the high school again on Dec. 3, followed by two holiday markets at 11 South River St. on Dec. 10 and 17, from 9 a.m. to 2 p.m. For more information visit www.haymakermarket.com, or contact manager Kelly Ferry at haymakermarket@gmail.com.