Bexley Farmers' Market: March 2016

Friday, March 18, 2016

We want your feedback!

Together with the City, the Bexley Farmers' Market is considering relocating the market from its current location at Bexley Gateway South parking lot to Dawson Avenue between Main Street and Sherwood Road. The 2016 Farmers’ Market will be held each Thursday, beginning May 19th, from
4:00–7:00 p.m. through October.

There are several reasons why we hope this will be a beneficial change. The Market will become more accessible and within walking distance for many more residents, and will provide a better experience for visitors and vendors alike.

A meeting for our friends and supporters will be held at City Hall on March 30, 2016 at 7:00 p.m. to discuss these proposed changes. We hope you'll join us!

If you have any questions or concerns, please join us at this meeting, or call William T. Dorman, Public Service Director at (614) 559-4220 to discuss.

As always, thank you for your support of the Bexley Farmers' Market!

The Bexley Farmers' Market at Dawson & Main

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Zucchini Parmesan

Ingredients:

4 to 5 medium zucchini, about 1 1/2 pounds

1/4 cup all-purpose flour

1 1/2 teaspoons salt

1 teaspoon dried leaf oregano

1/2 teaspoon dried leaf basil

1/4 teaspoon ground black pepper

1/4 cup olive oil

2 tomatoes, sliced

1 cup sour cream

1/2 cup grated Parmesan cheese

Instructions:

Butter an 8 inch square baking dish.

Scrub zucchini and cut into 1/4-inch slices.

In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper.

Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium-low heat in a large skillet. Sauté zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned.

In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper.

Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream mixture over tomatoes, then sprinkle with Parmesan cheese.

Bake at 350 F for about 30 minutes, or until zucchini is tender.