I recently asked my favorite chef Mike White (Michaelangelo’s in Little Italy) what the summer recipe should be for this observer, and his advice was to not plan a recipe, just go to the local fresh market and get whatever jumps out at you. A quick stop to Cavotta’s on Nottingham and Voila! The amazing zucchini with the beautiful color of the yellow squash right next to it screamed zucchini pie as I approached them.
What’s Growing
Items available at the market include bedding plants, greens, lettuce, peas, beans, beets, garlic, onions, tomatoes, summer squash, cucumbers, peppers, bakery, cheese and free range eggs.
Urban farming and the community gardening are going strong at the market site. Stop during marketing hours for a tour. We have four urban farmers, Pandemonium Gardens, Gloria’s Garden, Linda’s Garden of Delight and Harvest in Christ Garden. Other area growers are welcome to sell their excess produce at the Coit market through a program supported by the Ohio Department of Agriculture. Contact Kevin at 216 – 531 – 3230 if interested.
What’s Happening
You can learn about what’s available and events by e-mailing coitmarket-subcribe@yahoogroups.com or join “Coit Road Farmers Market” on Facebook. The market features The Ukulele by Bicycle Tour with live music on Saturday, July 16. The Tour is a project of ukulele songwriter Aaron Lee, who rides his bicycle between concerts across the country to promote community building, local action and sustainability. Also, mark your calendar for Saturday, August 27 to join our BBQ Cook-off and Corn Roast. If you’d like to challenge the pros with your favorite BBQ, contact Kevin at 216 – 531 – 3230,
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How would you like to rent a restaunt? You can!
You and your party would have complete access to the restaurant for a total of 3 hours and it would include an all-you-can-eat menu that would consist of a hot buffet, a salad buffet, soup, breads, and a drink. You can't beat it. The atmosphere is here, all you have to do is show up and have a good time. There are two large restrooms (men & women) that are handicapped accessible. Parking is in the rear of the building. There are two flat screen televisions (for football games and other viewing), and music can be played.
Consider a holiday party, birthday party, shower, reunion, church function, reception, or even repasts! You tell us!
Come on out to Abston's Place Family Restaurant at 317 E. 200 Street in Euclid, Ohio and enjoy! Call us at now at 216-481.3100! You won't regret it!
Vanessa Abston grew up in the Collinwood community and graduated from Collinwood High. She currently lives in Euclid and her husband and brother-in-law own buffet a buffet restaurant that might be of interest to readers.
Hello, Collinwoodians, and happy pending Thanksgiving! I am here to help with your holiday spread. First off, let me reiterate what I said in the headline: canned cranberry sauce is a sad affront on this wonderful food. The Cranberry Relish recipe below lets this berry out of the can and into the recipe box (I hope).
Abston's Place Family Restaurant is located at 317 E. 200 Street in Euclid, Ohio. A buffet restaurant that consists of a hot and cold buffet, desserts, breads, beverages, and carry-out if you do not have time to dine in. Abston's pride themselves in providing their guest with home-style cooking that you grew up on. The food is good! The prices are good too. Where can you go and get a hot all-you-can eat meal home cooked with a salad, bread, and dessert for $5.99 (breakfast), $7.99 (lunch) an d $9.99 (dinner). Children 12 and under eat for half price; Seniors get a discount too.
"Any time of the day is a good time for pie." ~ Fabienne, played by Maria de Medeiros in Pulp Fiction.
I am driving down St. Clair. It is long past lunch time. I am hungry. I see a brightly painted restaurant at the corner of St. Clair and Coit Rd. I have a weakness for bright colors. For years I drank Busch beer because I thought the cans were pretty. I see a sign promising 2 Polish Boys for $5. This makes my decision easy.
Over the past several weeks, as Bridget and I have traveled to the cornerstone sausage purveyors in the community, we’ve both learned a lot about how sausage is made and, more importantly, come to know the folks in the neighborhood responsible for bringing us the Slovenian charcuterie that graces our tables during the holidays (and most days between). It has been a wonderful way to meet our neighbors that we don’t see at the gallery openings, movie nights, and rock shows we otherwise spend our time attending.
Every Irish-American family I know seems to have its own tradition of soda bread, a quick bread whose leavening comes from baking soda rather than yeast—with no two recipes just alike. This recipe is from my mother's family, the Mullallys (the stone carvers, not the funeral directors) and I don't offer it as the definitive "Irish" loaf at all. It's sweeter than most I've tasted, owing to the iberal sprinkling of butter and sugar on the top. It's the one time of year I have occasion to buy buttermilk, although the lady in front of me in line at Dave's was delighted to see I'd found the buttermilk (in fact, I'd had to request it from the dairy manager, who graciously brought some out from the back cooler) as she was shopping for her mom and was going to have to make another stop otherwise. Apparently it's good over cornbread. Can you make it with dark raisins? With less sugar or more? With ground nuts? You may, and you'll be on your way to developing your own family's tradition of soda bread. . .
Best and belated New Year's wishes to all the Observer readers from the Partlow/Slea household! Dave, Marvin and I are rooting for our neighborhood and neighbors! I'm sure there's plenty of us who've resolved to eat better or get healthier in 2010. That's commendable. I'm resolving to pull off some more good grades and write more often! But hey, that's me-- we're talking about YOU. If you were expecting to find some low-fat stuff here in this column, sorry! But read on, I am going in the 'healthy' direction.
As a trustee on the board of the Coit Road Farmers Market, I’ve had the opportunity to learn a lot about what has become known as the “local food movement.” In recent years there’s been a rise in the demand for locally produced foods, and for good reason. With all of the e-coli outbreaks and other food-borne disease scares, it makes sense to want to know where your food is coming from. And it’s obviously a good idea to give your dollar to the guy down the street for something to eat rather than seeing that dollar go out of state, or even out of the country.
It's a variation on good old Rice Crispy treats. You use cornflakes instead, dye everything green, coat your fingers with butter so they don't burn while you shape the mixture into little holly shaped clumps, add those little red cinnamon candies for berries and you're done.
6 cups cornflakes
1 bag marshmallows
3 tablespoons butter
green food coloring
red cinnamon candies
The 5th Dimension had one less egg to fry, and Jules Winfield in Pulp Fiction rescinded his gangster ways while dining on this meal. John Hughes directed the classic coming-of-age flick The Breakfast Club. Seems that only the entertainment world thinks much of breakfast, and that's a shame. It really is the most important meal of the day, but who wants a lecture that soon after waking up? Don't worry, Mrs. Butterworth isn't going to call you on it.
Can’t you just hear Homer Simpson say those words? You'll be saying it too, once you get a whiff of this easy-peasy loaf baking in your oven.
Why am I writing this article? Where's Laura, your no-nonsense instructor for Collinwood Cooks 101? Well, the deal is that she's also in school and working full time, so she's going to do her column every other issue and we'll run a recipe that YOU submit on the odd weeks.