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  • Worthington Farmers Market

Spring Produce Selection Grows. Old Favorites Return. Biscuit Boss is Back! Preview Day. BYOWB.


APRIL market hours are 9:00am to Noon

The Worthington Farmers Market is now OUTDOORS along High Street between SR161 and South Street! For the month of April 2023, market hours are 9am to Noon.

"Summer" market hours, 8am to Noon, begin in May and run through October.


This Week's Participating Vendors

Find our interactive market map here:


Preview Day - Marion Mushrooms!

Marion Mushrooms was founded after buying a grow your own mushroom kit at a local store. After anxiously awaiting the fruiting and seeing how beautiful the blooms were, we knew that we had to pursue mushroom cultivation as more than just a hobby.

Marion Mushrooms is a small local mushroom farm based out of Marion, Ohio. From Pearl Oysters, to Lion’s Mane, to Cordyceps, Marion Mushrooms grows several types of gourmet culinary and medicinal mushrooms.

Find Marion Mushrooms on the Southwest Village Green in Booth #2!


Food Truck - Biscuit Boss!

We are excited to welcome back our friends from the Biscuit Boss food truck! Casey and her team have lots of new menu items to share with you -- as well as plenty of the classics!

April Specials include:

Chorizo Bowl using Seven Acres Farm micro greens

Creamed Spinach and Leek Gravy is vegetarian but not lacking any gravy goodness. It can be used as a B&G or a swap anywhere there is gravy. Try it on our Southern Chick chicken sandwich.

Bananas Foster French Toast Bites

Urban Spreads Strawberry Lemonade Jam also available

The truck will be parked in front of US Bank on the east side of High Street between the Rock Dove Farm and Gillogly Orchard booths.


Veggie Spy & Versatile Vegan

More Produce is on the Way!

April means the Market is outside and every week brings more produce variety! This Saturday, Raber Family Organics, an Amish farm in southern Wayne County, will be back for the first time since last fall. They will be joining 9N Farm, Gillogly Orchard, Franklinton Farms, and Rock Dove in currently offering local produce.

Sorrel, a small leafy green with an intense lemony flavor is now at the Market. It is in the same family as rhubarb and can be used as a vegetable or an herb. The Versatile Vegan suggests you try this Creamy Sorrel Soup. It calls for mushrooms, which you can get at Blue Owl, Mayapple Farms, and New Path! You’ll find sorrel at Rock Dove and Franklinton Farms.

If you like the lemony intensity of sorrel, you may also go for the strong mustard flavor in mustard greens. They look like collard greens and are popular in Asian cuisine. Their taste becomes more mellow and sweeter when they are cooked. The Versatile Vegan notes mustard greens are easy to prepare and suggests variations like this and this. Franklinton Farms offers mustard greens. And another option for a super mustard bite are the mustard microgreens from Seven Acre Farm!

Franklinton Farms plans to have bok choy. And Rock Dove will have choy sum, a type of Chinese cabbage popular in Cantonese cooking. Its large green leaves have a mild flavor similar to bok choy. Both 9N Farm and at Rock Dove will have scallions. If you get to the Market early you may get some items that are in short supply, like ramps from Blue Owl or leeks from Franklinton Farms.

Other Finds

Bargain hunters should head to Gillogly Orchard for deals on apple seconds. Brighten someone’s day with lovely flowers from Mohican Flower Farm. Honey products from HoneyRun Farm include candles that come in multiple shapes like adorable little owls! Turkish food purveyor Tulip Café has a variety of egg-based noodles.

Also available this week:

Apples, Arugula, Bok Choy, Chives, Cider, Collard Greens, Garlic, Herbs - various, Kale, Lettuce, Microgreens & shoots, Mushrooms – multiple varieties, Mustard Greens, Parsley, Radishes, Ramps, Scallions, Sorrel, Spinach, Swiss Chard, Turnips


Made From the Market

Welcome to "Made From the Market" featuring recipes, photos, tips and techniques from customers, vendors, staff and volunteers highlighting the use of seasonal market products and the producers who grow and make them.

This week's submission comes from North Country Charcuterie and is an excellent one-pan meal for breakfast, brunch, lunch or dinner!

This is truly a "made from the market" recipe -- you can find many of the ingredients at the market including, of course, sausage from North Country, scallions (sub in for onions), spinach and herbs from our produce vendors, as well as eggs and cheese from multiple vendors. Be sure to put these items on your market shopping list!

North Country Charcuterie Chorizo Frittata

2 tbsp olive oil 4 small potatoes, diced in ½ inch cubes 1 small white onion, diced 1 stick Hoguera Spreadable Chorizo or Rojizo Chorizo 1 cup spinach, shredded salt and pepper, to taste 6 eggs ½ cup milk, heavy cream, or half and half ½ cup shredded cheddar cheese cilantro, for serving

  1. Heat oven to 350°F. In a large, oven-proof skillet, heat olive oil on medium heat.

  2. Add diced potatoes to the skillet and cook until soft, about 7 minutes.

  3. Add onion to the skillet and cook until translucent, about 4 minutes.

  4. Add chorizo to the pan.

  5. Note: If you’re using North Country Charcuterie's Hoguera Spreadable Chorizo, remove casing from chorizo. Add to the pan and break up evenly, mixing well with the other ingredients. Cook on low heat for 5 minutes to let the flavors develop. If you’re using North Country Charcuterie's Rojizo Chorizo, slice in ½ in chunks and add to the pan. Stir well and cook on low heat for 5 minutes to let the flavors develop.

  6. Add shredded spinach to the skillet and mix well.

  7. In a large bowl, whisk eggs and milk/cream well. Slowly add egg mixture to your skillet and mix ingredients together gently, being careful to not scramble the eggs.

  8. Top skillet with cheddar cheese.

  9. Bake frittata for 20 minutes or until the mixture is completely set in the middle. Top with cilantro and enjoy.

For more recipes using North Country Charcuterie products, visit their website:

We want to hear from you about what you're cooking and the market products you're using to make healthy and wholesome AND decadent and indulgent dishes for your friends and family!

  • Send us a recipe (your own or link to a published one)

  • Include a photo or two of the finished dish

  • Be sure to identify the market products you used (photos welcome!)

  • No recipe? No problem. A brief description of the overall process is just fine.

  • Include your contact info (email or text preferred)

  • Send to

  • Deadline: By Noon on Wednesdays

  • Publication: Up to 3 submissions each week

So, who's up next? We'd love to hear from you!


Producer News

RABER FAMILY ORGANIC FARM is back this week with early spring produce! Find David and his family in front of Graeter's Ice Cream in Booth #78.

Tilley Farmstead is also back this week with plenty of spring greens! Find them in Booth #70 in the Graeter's parking lot.

The Little Dot is back, Worthington! After some much needed break and vacation time, we're back at the Worthington Farmers Market, this Saturday 4/15. Come say hi to Heidy this weekend and see what's new in Booth #86 on the Southeast Village Green!

J-POPS will be popping up at Market on Saturday to take advantage of the warm day! Find them in their usual spot, Booth #12 on the Southwest Village Green.

Market favorites like Fresh Strawberry, Blueberry Lemonade, Pineapple Mango, and Lemon Basil will be available, along with a few teasers of new season flavors!

Old leather boots need a face-lift? Try the new beeswax leather balm from Honeyrun Farm. Simply rub your clean, dry leather with a soft cloth and a dab of our leather balm to restore the leather to it's original luster. Booth #69 in the Graeter's parking lot.

Happy 15th Anniversary, Blue Jacket Dairy!

As we finish the day of our 15th anniversary of cheesemaking, we also want to thank our family members. With a large and extended family, there are too many to tag or include photos of in this post, but we sincerely appreciate their support and encouragement over the years. Being surrounded by our family, who has been cheerleaders and even impromptu cheese helpers at times, has made the journey even more special. Booth #72 in the Graeter's parking lot.


BYOB -- Bring Your Own (Water) Bottle

While visiting the market this Saturday, The Worthington Partnership and The Worthington Partnership Green Team invite you to use the new public water fountain and bottle filling station installed on the Southwest Village Green. It even has a designated fountain/bowl for dogs!

Our team is excited to offer this sustainable resource to help reduce the number of plastic water bottles used in Worthington that add to the landfill.

Thank you to the City of Worthington Government for supporting us on this sustainability project and thank you to The Worthington Partnership Green Team for working so hard to raise the funds to make it happen!

Don't forget to "BYOB" on Saturday. Bottled water will no longer be sold at the market information booth.


SNAP/EBT & Produce Perks

It will soon be asparagus season! The asparagus we eat are the first shoots that later mature into a fern. Asparagus is perennial, goes dormant over winter, and can continue the cycle for up to 20 years. You can get more fruits and vegetables with a $1 for $1 match (up to $25 per day) when you shop with SNAP/EBT at participating locations!


Save the Date!

  • Saturday, April 15, 9am-Noon, Worthington Partnership Green Team

  • Saturday, April 22, PreCycle Day, 9am

  • Saturday, May 6, 8am - Noon

Worthington Farmers Market Summer Hours Begin!

  • Saturday, May 6, 8am - Noon

  • Monday, May 8, 6:30-8:00pm

Worthington Partnership Green Team, Native Plants Gardening for Life

  • Sunday, June 4, Noon - 5pm


The Worthington Farmers Market is an event of The Worthington Partnership.

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