What Do You Think About GMOs?

"Is this produce organic?" A few years ago, that was the most common question that I was asked at Daisy Mae's. More recently, the common question has become, "Is this produce 'local?'" In the last few weeks, however, I've noticed a new question has started to pop up: "What do you think about GMOs?"
The first two inquiries are fairly easy to answer. The organic question can be answered by explaining some basic economics and "what-the-market-will-bear" pricing. The local question is more of a geography question and is understood best in context of the growing season in Ohio. The GMO question, on the other hand, is a science question on the edge of philosophy, and so naturally it comes wrapped in controversy.
GMOs (Genetically modified organisms) are organisms whose genetic material has been altered due to genetic engineering. A television commercial ran in the 1970's in which we were reminded, "It's not nice to fool Mother Nature," yet entire industries of biotechnology and genetic engineering have sprung up that do just that. GMOs are used in medical research, pharmaceuticals, and agriculture. With regard to farming, advances in science have allowed genetic modifications to crops that enhance pest resistance, add nutritional value, and help crops thrive in extreme conditions.
Many people have no problem with genetically modified foods. Most of our corn and soybeans are genetically modified for the reasons mentioned above. There is broad scientific evidence that genetically modified foods cause no more risks than conventional foods. Yet, some people object to GMOs, claiming the risks have not been adequately explored. Others complain of a lack of regulation regarding labeling. The jury is still out, and the discussion will continue. Like it or not, genetic modification seems to be the latest food controversy.
What do you think? Are GMOs something you think about when shopping?

Meet Sam

Working at Daisy Mae's since 2010 while studying at the University of Cincinnati, Sam is a familiar face to anyone who has shopped at Findlay Market. She has done a great job of juggling her class schedule, her internships, and her work schedule and has been able to transfer her organizational skills to her job at Daisy Mae's. Sam was born in Colorado Springs, Colorado, but her parents were from Cincinnati so the family moved back here when she was young. She appreciates the importance of Findlay Market in the community and enjoys the diversity of both food and people. Among Sam's favorite foods at Daisy Mae's are the minneola tangelos because they are seedless, sweet, and delicious. Sam graduates from UC in August so stop in soon to wish her continued good luck.    

Meet Sophen

Sophen started working at Daisy Mae's last fall. Since he grew up in Cincinnati, he understands the importance of Findlay Market in the community, and he's proud to work with us. He enjoys the diversity at the market and particularly likes having so many choices for lunch or for taking food home. Sophen is great at setting up the stand. We tease him that he's the "Best Pyramid Builder," but I honestly think he has a special knack for displays and marketing. His favorite food at Daisy Mae's is the Gold Nugget tangerine because it's delicious and so easy to peel. When Sophen's not working at the market, he enjoys reading and sports. Next time you're at Daisy Mae's, say hello to Sophen.

Getting to Know You (and Us)

One of the best things about having a business at Findlay Market is the relationship that often develops with the customer. We may not remember each name, but we often remember who likes the fingerling potatoes, who prefers bicolor corn, and who likes the extra hot salsa. It's rewarding to watch customers return each week and seek out their favorite staff member to assist them. In my next few posts, I'll introduce you to our sales staff so that you can put a name with your favorite face.

Tony is probably familiar to many of you already since he has been with us for about a year and a half. He was born in Dayton, grew up in Piqua, and moved to Cincinnati to find work and opportunity. He quickly learned to appreciate the history surrounding Findlay Market and is proud to work at one of Cincinnati's landmarks. Tony is great at managing the stand, keeping track of inventory, and serving his customers. When you're shopping, he'll probably steer you in the direction of our apples because he loves the freshness and great taste of all the different varieties. When Tony's not working, he enjoys riding his motorcycle and watching movies. Look for him next time you're at Findlay Market.

Let's Get Mikey!

Back in the 1970's, Life Cereal introduced a commercial featuring two young boys who were contemplating trying a new cereal. When neither wanted to try it (because it might be healthy), one suggested, "Let's Get Mikey!" They decided to have the little brother try the new cereal because "he hates everything." Much to their surprise, "he liked it!"
We've started offering various samples at our Findlay Market location. It's really entertaining to watch people as they try to decide whether or not to try something that may be new to them. Some wait for the friend or spouse to try it first. Others dig right in. ("If it's free, it's for me!") Occasionally, someone will ask, "What does it taste like?" (Hmmm. I'm pretty sure that's why we're offering the sample.) Whether it's fresh salsa, watermelon, or a sliver of daikon radish, we've seen the bold tasters, the reticent tasters, the avid tasters, and the curious tasters. Next time you see us with samples, if you don't want to try it, get Mikey. You might just find out that he likes it!

I'm No Martha Stewart, but...

The pressure is on. Sunday, April 27 is the annual 1 Night 12 Kitchens Fundraiser to support scholarships for students at the Midwest Culinary Institute. This event features professional chefs and gourmet food from many of Cincinnati's finest restaurants. Students are also involved, and the extravaganza is truly a showcase of both culinary skills and creativity.
My husband and I have attended the event in the past to taste the samples and mingle with other guests. This year, however, we are answering the call to be among some of the Findlay Market merchants who will provide samples in a special VIP tasting room. We wanted to prepare something healthy, light, fairly simple, and representative of Daisy Mae's. Yet, it needed to be attractive and easy to eat in a cocktail setting. With the help of Pinterest and Martha Stewart, I think I've found the perfect dish--baguettes with veggie sticks.
What do you think? Wouldn't this be great for a bridal shower, happy hour gathering, or buffet?

Why Wait for Oktoberfest? Let's Do Febfest!

Welcome to February, surely the grayest and dullest of months in Cincinnati. The holidays have past, the Super Bowl parties are over, and it's still a few weeks until the Reds head for spring training. Some years ago, we decided we needed a way to break up the boredom of winter. Mr. Daisy Mae suggested we get together with friends who also have cabin fever and share traditional German food like we all love during Oktoberfest. We'd call it "Febfest" and share some Gemütlichkeit when we really needed it…during the blah days of February.
Twenty years later, the tradition continues. We get most of what we need from Findlay Market including cheese from Gibbs or Krause's, and sausages from Kroeger & Sons. We use Daisy Mae's own potatoes for homemade potato pancakes, and finish off the meal with an apfelstrüdel baked with crisp Granny Smith apples. Of course, no Febfest is complete without German-style beer so we support our neighbors at Christian Moerlein brewery or Rhinegeist right here in our Over-the-Rhine neighborhood. For those who prefer wine, we pick up a bottle or two from Market Wines at Findlay Market.
It's really easy to have a German celebration with the help of local Cincinnati small businesses. You should try it! Shop locally, celebrate internationally, and have fun with good friends, good food, and good drink.

French for Leftovers

I'm sure I was in my twenties before I ever heard the word "mirepoix." To me, it was celery, onions, and carrots--the first things to be chopped before making soup or stew. As my culinary vocabulary improved, so did my cooking skills, and I learned that starting with a basic mirepoix can lead to delicious rewards--even with leftovers.
Last night, we didn't really plan for dinner and probably could have just snacked our way through the evening. Instead, I found what I could in the refrigerator and came up with a satisfying soup for a cold winter's night. Of course, it began with a mirepoix.
I sautéed chopped celery, onions, and carrots with a clove of fresh minced garlic in some extra-virgin olive oil. Next I added some chicken broth, a chopped Yukon Gold potato, and a little of Colonel De's Cowboy Rub. (The rub is a blend of chili pepper, garlic, onion, cilantro, cumin, oregano, basil, cinnamon, cloves, and cayenne available at Colonel De's Gourmet Herbs and Spices at Findlay Market. I like it because it doesn't include salt yet adds plenty of flavor.) Next I added some leftovers from the fridge: a chicken sausage, sliced, and a few tablespoons of sauerkraut. (You can see why I didn't need to add additional salt). I let everything simmer for about 45 minutes, and then we enjoyed our meal in a bowl.
You know, soup is really easy when you start with a mirepoix. Now I need to find a fancy-schmancy word for "leftovers." Any ideas?

Five Things You Should Know about Selling Houses and Tomatoes

Before we made a sharp turn in 2009 to start Daisy Mae's Market and enter the fresh produce business, my husband and I spent 24 years in the building and remodeling business. We suddenly went from selling $450,000 homes to selling $.75 tomatoes and managed to survive. Looking back at the last five years, I wonder how in the world we did it. Then I realize that much of our success in making the transition stems from what we've learned along the way.
Whether you're selling houses or tomatoes, these are my five bits of wisdom that I think apply to any small business:
1. Know your product. Know everything you can about it. Read, read, and read some more. Google can be your best friend. Learning never stops.
2. Know people. Remember names. Get to know your customers, suppliers, and your competition. Sincerely ask how people are doing. Care. (Remember the names of kids and you'll get bonus points.)
3. Know your limits. You will never finish everything you want to finish in one day. You will never have all the money you think you need. The sooner you realize that everything needs to be broken down into manageable parts, the happier you'll be.
4. Know what has happened in the past. Keep a paper trail, or in today's world, a digital trail. Get organized. Don't reinvent the wheel. Whether you are completing a credit application or doing your taxes, scribbled notes on Post-Its don't cut it.
5. Know that someone is always watching. Think before you speak or act. In today's world, everything is shared. Make sure what's shared about your business is something that makes you proud.

Spaghetti Squash, Mediterranean Style

As the seasons change, so do the fruits and vegetables we stock at Daisy Mae's Market. Our winter squashes are always popular, yet we still have customers who are unfamiliar with Spaghetti Squash and don't know how to prepare it. A couple years ago, we had fun making a short video showing how to make Mr. Daisy Mae's version of Spaghetti Squash, Mediterranean Style. Hope you enjoy it, and hope to see you soon at Findlay Market!

The High Price of Honeycrisp Apples

I was floored when I read an article recently that mentioned that Honeycrisp apples were selling for $4.50 per pound in New York. Sure, they're delicious and seem to satisfy the pickiest apple-eater, but $4.50 a pound? Isn't that a little much? The writer went on to explain that Honeycrisp is a "designer apple" and the law of supply and demand has driven the price up.
At Daisy Mae's in Cincinnati, Ohio, Honeycrisp apples currently sell for $2 per pound. Yes, they are our most expensive apple, but that's because we pay a higher price to our supplier than we do for any other variety of apple. The popularity of the Honeycrisp has increased quicker than the trees can produce the fruit. For the teachers out there, an analysis of the price of the Honeycrisp in relation to its popularity  might be a perfect assignment for a basic economics class.
While I love a good Honeycrisp, I also enjoy many of the other varieties of apples such as Northern Spy, Mutsu, and Liberty. We're in the midst of one of the best apple crops in a long time so I hope you get out there and try a few. No matter the price, money spent on an apple is money well spent.

Behold the Celery Root

Lots of customers ask us about celery root. When I tell them the true name is celeriac, they're sure I'm talking about Aunt Ethel's malady. And when I point them in the direction of celery root, they decide I've found something that fell off the nose of the Wicked Witch. Yes, if there's such a thing as Ugli Fruit, its stepsister must be Ugly Vegetable, aka celeriac.
Celeriac is a root vegetable, somewhat related to carrots and parsnips. It actually is the root of a variety of celery and has been refined over time into the big, lumpy root balls you'll find at Daisy Mae's at Findlay Market. Cut the thick skin off with a paring knife, and you'll find a white, creamy flesh that tastes a little like celery and a little like parsley. This white flesh can be shredded or chopped and eaten raw in salads, or stewed, roasted, simmered, or fried as an alternative to potatoes.
Because celeriac is a root vegetable, it generally starts appearing in stores and recipes as we approach winter. It stores well, tastes great when combined with other vegetables, is high in fiber and potassium and low in calories, and can add a unique flavor to common dishes. Trust me on this--Beauty is only skin deep.

How We Roll

This is the time of year when we really connect with our local farmers. When nature blesses us with the right amount of sun and rain, we all enjoy the bounty produced in the fields of nearby farms. We love working with our friends at Kruthaup Family Farm in Morrow, Ohio. The Kruthaups supply us with delicious local produce like heirloom tomatoes, eggplant, melons, and peppers. We're in frequent contact with Rae Lynn and Marissa who keep us posted on availability, when they're picking, and when we can coordinate delivery. I'm always excited to wake up to an early morning email telling me what is ready that day. When that happens, I load the empty baskets in the van and head to fill them full of goodness to bring to you at Findlay Market. Produce picked today! Can't get much fresher than that. That's how we roll at Daisy Mae's.

I'm back!

It seems like forever since I've written anything, but I'm going to get back at it. Since I last posted, we've been busy at Daisy Mae's instituting a new inventory system, training staff, reorganizing the stand, adjusting to a new CEO at the Corporation for Findlay Market, setting up an online delivery system, and organizing food tours. On the home front, our daughter has been interning in Cincinnati this summer as she prepares for her senior year at college, and our son is taking a leave from the corporate world to head back to school in the fall. It seems everyone is coming and going while I just spin around in circles and hope to catch a glimpse of things.
With the end of summer already on the horizon and everyone talking about hitting the books, I'm ready to hit the blog again. I have so much to tell you about Findlay Market, Cincinnati, fresh produce, and our food tours...I don't know where to begin.
Uh-oh. I'm spinning again...

We're Celebrating Two Years at Findlay Market!

This week marks our two year anniversary at Findlay Market. So much has happened since November, 2009. We started with a few rolling carts, added some permanent racks with removable bins, decided to double the size of our stand, bought a building for storage, and installed a walk-in cooler. We've been able to make steady progress while building a fantastic loyal customer base, expanding our services to include personal and corporate deliveries, and hiring a terrific staff.
However, our progress has not been without challenges. We've learned to deal with every weather extreme...from 100 degree temperatures to freezing cold and snow. We've also fought winds that have twice destroyed our tarpaulin tents and forced us to reorder, regroup, and rebuild. Each time we've experience a setback, we learn a little bit and we become a little more determined to be successful.
This week we sit back and reflect. We have 1166 Followers on Twitter, 574 people who "like" us on Facebook, and I'd venture to guess, several thousand face-to-face friends that we've met during the last two years. All of you have reinforced our feeling that quality, consistency, and availability are all important when selling fresh produce. However, each day we're also reminded that developing a small business is all about the relationships you develop along the way.
This week we celebrate. We celebrate us, and we celebrate you...our loyal customers. To help us celebrate, we invite you to pick up a 6-pack this week! We're offering six Ohio-grown apples of your choice for only $2. Mix and match, or choose your favorite...Either way, this 6-pack's for you!

March Madness at Findlay Market

I love March Madness and the NCAA basketball tournament. I think it began in 1978 when I was a student at Miami University and saw the Redskins upset defending champion Marquette in an opening round game. My interest grew in 1980 when I went to Dayton to watch some first round games. I didn't really know any of the teams I watched, but I was enthralled with the spirit of the fans and the competition of the games...and so I was hooked.
Since those first tournament games, I've watched hours of CBS coverage, travelled to several other tournament sites, submitted applications in hopes of getting Final Four tickets, and religiously filled out my bracket when March rolled around. Our family has always had a friendly competition for bracket bragging rights, and that tradition continues year to year in spite of the fact that our son is away at college and our high school daughter has many other interests besides basketball.
Society, as a whole, has also embraced the concept of March Madness. Office pools and game-watching parties are the norm. TV, radio, print media, and the internet have exploded with advertisements, updates, and reports about the games. Maybe it really is a little madness...But it sure is fun.

We're Official!

We received our State of Ohio Certificate back in the mail today as an official record of the trade name Daisy Mae's Market. We were waiting on that because Barry needs the document number and proof that we're "for real" in order to apply for zoning permits. I'm not sure what real purpose the document serves other than that---and the fact that it costs $50 so I guess it's a contribution to the state coffers.

Jeff has made a connection with a produce guy in Louisville. For the last two weeks, he has been buying several hundred cases of tomatoes from our wholesale supplier. Jeff gets a nice commission, some watermelons, and has established another network that may lead to something else.

A Bit of a Roadblock

We've discovered that zoning regulations in several of the local municipalities don't allow "open-air markets." I'm sure they are trying to keep the folks who sell the velvet Elvis (and Michael Jackson) paintings from invading their communities. Nevertheless, we need to convince them that our concept is more than just your basic roadside stand. To that end, I'm in the process of creating a presentation to use as part of our sales pitch. I'm using Google Docs. If you haven't tried it, you should. I can put together the presentation and then invite collaborators (Barry) to view and edit it. We can work back and forth on it from our own computers. I can imagine it would be great for group projects in both an office or school setting.

Severe Weather Drill

Yesterday we got our first taste of nasty weather at the market. Things were going along smoothly until mid-afternoon when the clouds started to move in. We could see it coming, and some of the vendors started scurrying to put their stuff away. We put a few things in the trailer and then started to consolidate the things on the carts. That way we could close gradually rather than all at once. Quite a few people stopped to buy some of our produce as they headed to their cars, too. Once the rain really started, Barry rolled the carts into the trailer in just a few minutes and everything was out of the weather.
Earlier in the day, one vendor showed serious interest in buying one of our "Lazy Daisy Handcarts." He sells sunglasses, and if he had to hustle to put everything away in the storm, he'll probably be calling about our clever cart that he can roll fully-loaded into his vehicle.

Recipe of the Day

Each weekend we'll feature a special recipe. Tomorrow's it's Fried Zucchini so we'll have take-home copies available. We did bruschetta last weekend, and we found it was a great way to strike up a conversation about cooking and various ways to prepare the produce.