Harbor Gardens’ Winter Soup Subscription!
2026 Winter Soup-Bread-Cheese Subscription
This winter, stay cozy with the Harbor Gardens winter trio – 5 weeks, every other Saturday – of a quart of scratch-made soup, a chunk of local cheese (including Mayfield Creamery, Mackenzie Chevre and Stoneville Creamery) and a delicious and special sour dough loaf by Alan of Flannel Dog Farm (made with locally sourced, organic flour).
Your subscription includes a basket of with a quart of Sarah’s becoming-famous soup, a chunk of local cheese and a special loaf by Alan of Flannel Dog Farm (gf is available for $10 extra).
A delicious way to start the new year and a great reason to stop in and see your friends at Harbor Gardens!
5 weeks of fun! Pick up every other Saturday
Sat. January 10th – March 7th
Feel good about reusing the glass jar and basket – both are repurposed each week and at the end of the program.
Regular – 5 weeks – $180.00
Gluten free option – 5 weeks – $190.00
Three Sisters Cafe is OPEN!
Serving up locally sourced food! Liz Brower, owner/operator, and her sister, Sarah – master chef and grower of many vegetables (Sarah is also co-owner of Harbor Gardens). This is a game changer!
Open 11-3pm Thursdays, Fridays, Saturdays, Sundays and Mondays
Eggplant parmigiana with Ashtabula-grown eggplants
Buddha bowl
Pumpkin smoothie bowl
2025 Ashtabula Local Food Festival
From July 2025 North Coast Voice: Spotlight on Local Food Column:
NCV July 2025
Homegrown: Spotlight on Local Food
By T Gallo, nurse practitioner and co-owner of Harbor Gardens in Ashtabula
Have local food information to share? Please contact Gallo at harborgardens21@gmail.com
Summer Events for Local Food Lovers
Happy first full week of summer fun! We thought it might be prudent to help you plan a few weekends this summer as it is quickly zipping by. In the past few years we have been encouraging our readers to get out and get to know your local growers. The best way to do this is to stop in at your local farmers’ market and talk with the farmers who are there. They usually love to share insight into their growing process and often love to be appreciated for their hard work and effort by trying a little of everything. We have encouraged you to keep in mind that buying local keeps over $0.70 to the dollar while shopping at a retail chain often only garners $0.30. We LOVE local food for more than just the taste and increased nutritional value!
July:
Wine and Walleye in Ashtabula Harbor. This classic festival of Ashtabula (which translates to “River of Many Fish” of native Americans) features walleye caught in Lake Erie (not necessarily on the Ohio side but delicious just the same) and features over 8 local wineries from the area. Ashtabula and Lake and Geauga Counties now boast over 33 wineries. More than eight of these wineries grow their own grapes. There is a lot to celebrate! This festival is a three-day event. There is a new 5 story hotel, Riverbend, in Ashtabula Harbor, with a spanning view of the river and Lake Erie. July 25-27th.
Mesopotamia Ox Roast and Antique Markets in the heart of Mespo and the beat of Amish Country lies a gorgeous little town with a fantastic market. The festival is held in the town square and it heats up. This festival is held July 4th – 6th.
September:
Harvest in the Harbor: Ashtabula Local Food Festival will be changing it up this year and will be held on Sunday, September 21st 10-4pm in Ashtabula Harbor. Every vendor, most restaurants, all food trucks and shops will be highlighting a local food item or product. This is a not-to-be missed event with “Stroll Down Bridge Street” activities, goat petting, food tasting, cooking demonstrations, local beer, wine and more food tasting. This year there will be a focus on tomatoes. There is not a better tomato than one grown in NE Ohio!
This year The Annual Grape Jamboree turns 60! This festival is a celebration of the bounty grown in this region that leads to some of the finest wines in the whole country! As a side note, the grape pie is not to be missed. Celebration runs September 27th – 28th.
October:
Cleveland VegFest is a fantastic way to spend the day celebrating local food, conscious living. VegFest will be in Lincoln Park, Cleveland, on Saturday, October 4th from noon-5pm. For more information check out https://www.clevelandvegansociety.org/
We hope to see you at a festival and definitely catch up with you at the farmers’ market!
Farmers’ markets are kicking into gear…here are a few of the faves:
Wednesdays: Madison Park in the City of Lakewood, 10 – 1pm
Orwell Farmers’ Market, with live music at Chaffee Park, 3:30 – 8:30 pm
Thursdays: Painesville Farmers’ Market, Painesville Square; new time 11 – 3pm
Fridays: Mentor Farmers’ Market: Eleanor B. Garfield Park, Mentor, Ohio. 2-6pm
Saturdays: The Cuyahoga Valley Farmers Market: Howe Meadow in the stunning Cuyahoga Valley National Park. 9 am to 12 pm
Geauga Fresh Farmers’ Market: 16540 Chillicothe Rd. Chagrin Falls, OH. 9 – noon
Jefferson Farmers’ Market: Starting second week in June, 42 E Jefferson, 9 – 1pm
North Union: Crocker Park – 1800 Crocker Rd, Westlake, Oh 9 – 1pm
Pierpont: 1071 State Rt 7, Pierpont, 10 – noon
Shaker Square: 8 -noon
Sundays: Ashtabula Harbor in the parking lot next to Harbor Halcyon, 10-2pm weekly
Not able to make the market? Try a CSA, community supported agriculture, where you pick
up a “box” weekly from a local farm. It’s a great way to eat locally produced food for a whole
season:
Rainbow Farms in Madison
My Neighborhood Farm in Ashtabula
City Fresh and Fresh Fork Market in CLE
Murray HIll Farms CSA – West side of Cleveland
From the May 2025 North Coast Voice: Spotlight on Local Food Column
Stroll down Bridge Street with your mom! Pop-up Farmers’s Market plant sale, brunch and see how many birds you can identify!
Do you or someone you know have a chronic illness? Are you interested in preventing chronic disease for yourself or your family? Ever wonder if there is an alternative to taking medications? Learn more! join Gallo at Harbor Gardens on Tuesday, May 7 at 6pm. Gallo will be sharing her experiences in health care and the current data on improving your health and wellbeing. $10.00 suggested donation helps to cover costs of materials and snacks. No one will be turned away for lack of funds – we believe in the barter system!
Thinking about spring….this is from Jean-Marie’s IdeaStream segment on NPR…https://youtu.be/5IQFzjYWT7U?si=ic9BtCU98VOxHCa3
Dream BIG 2024
What if we focused, as a county, to grow ALL the food we need? We would: improve health outcomes, improve local economy, improve happiness (decreasing depression and increasing sense of purpose), provide many jobs! Think about it….we have enough land, access to fresh water and clean air. Let’s do it!
The Nourishing Nut
A biweekly newsletter attached to our winter food subscription….recipes utilizing local food included!
3FEB24
20JAN24
Happy New Year! 2024!
Promising to be the best year yet. Start the year off by joining us for one of our winter 2024 classes! Take a look and then register on our classes page.
From North Coast Voice: Aug 2023
Homegrown: Spotlight on local food
By T Gallo
In celebration of National Farmers’ Market week, we have an exciting press release to share: Ashtabula County Local Food Guide
The 6 th Edition of the Ashtabula County Local Food Guide will be ready for distribution just in time for National Farmers’ Market Week. The guide, which is updated annually, lists all of the farmers’ markets, local food producing farms, and meat processors in county. It includes information on honey producers, wineries that grow their own grapes, and a list of resources related to local food. OSU Community Development Educator, Julie Wayman, shared, “We are excited about this years’ edition.” Each year a small group of volunteers calls or emails each listing to be sure the entries are accurate. “This year we found 13 farms to add along with several new honey producers,” Wayman stated. Of course, there are some that get deleted as well. “This year did say goodbye to a number of listings that closed or were no longer appropriate to list. Overall though, the number of listings remains relatively unchanged,” said Wayman.
Guide distribution will be timed to coincide with National Farmers Market Week, celebrated this year August 6 th through 12 th . “National Farmers Market week is an annual celebration that highlights the vital role farmers markets play in our nation’s food system,” according to the Farmers Market Coalition website, a nonprofit organization that supports farmers’ markets nationally (https://farmersmarketcoalition.org/). Local Food Guides will be distributed through the farmers market network in Ashtabula County.
This year’s guide also includes a link to an online map- a much requested feature. “Thanks to the Auditor’s Office GIS Department, we were able to add this to the 2023 guide,” Wayman shared. A chance run in with Scott Yamamoto, the County Auditor’s Office Real Estate Manager, led to the map’s creation. “He offered to help with this effort as his staff has access to GIS mapping software. We are grateful for their contribution,” Wayman added.
Copies of the Local Food Guide will be made available through the following distribution points:
All area farmers markets
All area libraries
Local retail establishments that feature local food
Ohio State University Extension in Jefferson
It is also available online at http://www.go.osu.edu/ashtabulalocalfoodguide or via the Ashtabula Local Food website at www.ashtabulalocalfood.org
Wayman hopes everyone will check out the guide either online or in person. “It really helps you appreciate all the people in the area that care about growing local food,” she shared.
Any farms not listed in the guide that want to be included in future editions should contact Wayman at wayman.31@osu.edu or 440-576-9008. And Wayman hopes more communities will adopt this project. Efforts are already underway to start developing guides for Geauga and Lake Counties. Anyone wishing to be a part of those projects are encouraged to contact Wayman as well.
This is seriously the best time of the year as most of the growers are harvesting their garlic. With tomatoes and basil going strong, garlic is the perfect encoutrement to any summer meal!
Buon apeptito!
Celebrate local food by visiting your neighbor grower at the farmers’ market this week!
Thursdays:
Painesville Farmers’ Market 12-4pm
Painesville Square, Painesville, OH
Fridays:
Mentor 2-6pm
Eleanor Garfield Park 7967 Mentor Ave, Mentor, Oh
North Kingsville Community Farmers’ Market 9-1pm
6546 Church St (at N Kingsville Presbyterian Church)
Saturdays:
Conneaut Farmers’ Market 9am – 1pm
Located in the Moose Lodge parking lot at
280 Park Ave, Conneaut, Oh
Geauga Fresh Farmers Market 9am – noon
5205 Chillicothe Road, South Russell, Oh 44022
Jefferson Farmers’ Market 9am – 1pm June 10 – Oct 14
Located behind the Historical Society
42 E Jefferson Road, Jefferson, OH
Shaker Square Farmers’ Market Year – round from 8am – noon
13209 Shaker Square, Cleveland, OH
Willoughby 8am – noon
City Hall Parking Lot; 1 Public Square
Sundays:
Ashtabula Farmers’ Market in Historic Harbor District 10am – 2pm
1105 Bridge Street, Ashtabula Harbor, OH
Photo of garlic harvested in Ashtabula County, Ohio; July 2023 by T Gallo
Save-the-date: Harvest in the Harbor: Ashtabula Local Food Festival is October 8, 10-4pm in the Ashtabula Harbor. For foodies, growers, games for children and music!
Happy Vernal Equinox, friends and family of Harbor Gardens!
Challenge: can you swap maple sugar in one recipe this season for conventional sugars?
Sarah will be showing the way with her Spring Greens class – Bissell maple syrup makes a special appearance in one of her salad dressings!
From North Coast Voice Magazine – November 2022
Homegrown: Spotlight on Local Food
November – Thankful for Hazelnuts!
When was the last time you thought about a hazelnut? When you think of hazelnuts what comes to mind? Crunchy, buttery, slightly sweet, Nutella, hazelnut cream, heart health, Middlefield? The latter is where this local food story begins! For some, it all begins and ends with hazelnuts…for others, it is a seasonal delicacy. Thank goodness we are currently in the heart of the season so we are able to appreciate both. Additionally, there are enough health, ecological and epicurean benefits to make the hazelnut a staple in the Northeast Ohio local food movement.
Size and flavor: To examine a hazelnut one can appreciate the smooth texture of the oval/cylinder-shaped cob, the slight straiation of color and the point at the end. The cob is covered by the husk which will need to be manually removed during processing, or, if left to dry, will open and expose the nut. The flavor of the hazelnut keeps us coming back for more. Slightly sweet and buttery, hazelnuts are delicious raw and even tastier toasted. Great in everything from sweet to savory and a soon-to-be-a local favorite as we will introduce a new nut farm and ideal growing conditions.
Crop value: Hazelnuts are the fifth largest nut crop world-wide, with the USA as third largest producer and Ohio is the fourth largest producer of hazelnuts in the US. While a blight made growing hazelnuts bleak several decades ago, according to Arbor Day Foundation, there are several strong varieties that are viable for growth in zones 4 through 8. Growing hazelnuts, as many are able to be grown as bushes, is also beneficial for the soil as they improve carbon sequestration, have a longer period of photosynthetic activity, reduce and prevent soil erosion, require no tillage, decrease nitrogen leaching and are classified as a riparian buffer zone species. This makes them an ideal crop for Ohio both economically, for building food security and for promoting regenerative soil practices.
Tasty and nutritious. Made into a nut butter, an oil, a flour the value-added products of hazelnuts can fill a whole pantry. They are easily stored for long periods and have a nutritional profile of high value. Many experts rate the hazelnut as the most nutritious and heart-healthy of the nut family. They are high in many of the B Vitamins, have significant amounts of Vitamin E, they have a similar content of Omega 9 and 6 as virgin olive oil and lower in saturated fats than olive oil or butter. They are number one in folate and have significant amounts of manganese and pack a whopping 11% of dietary fiber in one serving. Additionally, they are ripe with protein. Hazelnuts are quite versatile, delicious and nutritious making them a great addition to any plate or farm.
Buying local: In a recent interview, Kareen Caputo of Newcomb Nut Farm in Middlefield, states that after about five years, they are currently growing about 400 pounds a year with the capacity to produce about 20,000 pounds of hazelnuts a year. The process of harvesting hazelnuts is indeed worthy of note. Kareen describes the mid-September work of picking the nuts by hand when they are more easily removed of their husks, the nuts then sit for several days for drying, the husks are completely removed by hand (and these are composted back into the soil), and then they are cleaned with a solution and placed on screens to dry. She and her husband Michael are also working on designing a new hazelnut nut cracker. Kareen will be performing a demonstration of uses of hazelnuts at Harbor Gardens in the historic Ashtabula Harbor on December 11th at 5pm. Kareen will introduce recipes that tantalize, discuss some of the health benefits, describe the oil making process and give some samples of delicious hazelnut goodness. If you are interested in this class please visit the Harbor Gardens website or fb page (harborgardens.org). Hazelnuts just may be the next big thing.
This month’s recipes: includes novice insights and a challenge for the more advanced cook.
Recipes
- Roasted hazelnuts (beginner)
- Heat oven to 350 degrees
- Place the shelled hazelnuts on a cookie sheet or cast iron baking pan
- Roast for 10-15 minutes or until lightly golden
- Remove from oven and cover with a dish towel for 3 minutes and then rub vigorously to remove skins
- Hazelnut no-bake cheesecake (for the adventurous) modified from this recipe found on youtube (www.youtube.com/watch?v=OB7WugX0iQo)
- For the wet ingredient in filling: make a hazelnut cream by soaking the roasted hazelnuts (one cup hazelnuts and one cup water) in a blender for at least one hour. Blend until creamy – may add drops of water to reach desired consistency.
- Use toasted hazelnuts in the cream filling, in the graham cracker crust and as a topping for the ganache
Hazelnut research and development – https://www.arborday.org/
- Fresh hazelnuts in husk – from Newcomb Nut Farm Trees (photo by Gallo) 2. Basket of Hazelnuts at Harbor Gardens (photo by Gallo) 3. Hazelnut Cheesecake with Roasted Hazelnut Ganache. Photo by T Gallo
Kareen of Newcomb Nut Farm (NNF) in Middlefield, OH (photo submitted by NNF)
As seen in North Coast Voice Magazine – September 2022
Homegrown: Spotlight on Local Food
By T Gallo
Pan con tomate
Celebrating the tomato; Ohio’s state fruit AND beverage is In season now!
Having grown up in NorthEast Ohio (NEO) and born of a woman who grows her own tomatoes, it was imperative to give up tomatoes all together when moving to the west coast. The tomatoes there just did not taste as good as an Ohio-grown. Those were pre Alice Waters, and the local food movement, days in San Francisco and most of the tomatoes encountered at that time were pasty, pink and dry. Having remembered the warm-from-the-vine, sweet tang, the thick-cut, the bite of salt and pepper, the deep color of red and the burst of tomato juices running down the chin, there simply was no comparison. Holding out for an Ohio-grown tomato was worth the wait. So why were the Ohio-grown better and how might one hold on to that flavor?
What goes into the making of a tomato matters. There is a reason why many Ohio tomatoes taste better and it starts with the soil. Alfisol soils have a relatively rich native fertility. Starting with a rich soil helps, and, according to farmer and collaborator on the Bionutrient Food Association, Dan Kittredge, regenerative soil (the practice of putting back into the soil, more) will result in increased nutrient density and therefore, likely more flavor. The same is true for the seeds – from where, and what soil, did they come. For example, heirloom tomatoes that are grown for taste are likely to be more nutrient dense (hence tastier) than a tomato grown for transport. Hydroponically growing a tomato has been shown to be rather underwhelming in nutrient density and therefore one could deduce not as flavorful.
Nutrient density is an emerging science and the Bionutrient Food Association* is working on a hand-held spectrometer that consumers will be able to use to test their food before purchasing. At some time in the near future, one will know the nutrient density of one tomato vs another. However, Dan Kittredge does say that taste is a great place to start in absence of a spectrometer.
Nutrient density correlates with taste, as well as nutritional value. Occasionally folks ask me at our shop, Harbor Gardens in Ashtabula, why are local tomatoes so expensive? More nutrition does equate to more value. Tomatoes are lauded for their carotenoid lycopene which gives added red color and anti-cancer and pro-heart properties. They are packed with Vitamins A, C, folate, chromium, potassium and antioxidants. More nutrition does equate to better value overall.
An idea to keep savoring the flavor of an Ohio-grown tomato: learn the art of canning. Because of the acid level of most tomatoes, water-bath canning is an appropriate way to ensure that flavor for the whole winter. There is not much better than popping open a jar of locally-grown tomato sauce on a chilly February day. You can taste summer in the jar. Check the OSU canning guidelines or find a local class near you (see below).
Taste a locally grown, heirloom, thoughtfully produced tomato and you will understand why, as we are currently in tomato season, and that makes it the best time to be in Ohio!
* The goal of the Bionutrient Food Association is to define nutrient density and what causes it.They believe it makes a difference to people, health and to the planet. They intend to make the availability of this hand-hold spectrometer within the next few years accessible to all who want to learn more. Currently, this group is open transparency and open-source so their classes and information are free. They collect data world-wide and share their knowledge. Find more info at www.bionutrientinstitute.org
Classic fixings for canning tomato sauce: fresh tomatoes, basil, garlic and cayenne pepper
Pan con tomate (favorite recipe learned from a friend’s mom after dancing all night in Barcelona. The recipe is called Pa amb tomàquet in Catalan)
There could not be a more delicious, yet simple, recipe out there. The star ingredient, the tomato, must be fresh and preferably heirloom, big, juicy, ripe! Your choice of color – red, orange or yellow!
Ingredients:
Thick slice of bread
Tomato (as described above)
Olive oil
Salt
Pepper
Grill or toast bread. Cut the tomato in half (or a quarter if it is as large as this photo) and rub it into the toasted bread using as much of the juice and pulp as possible. Save the tomato skin for later. Drizzle with olive oil. Add salt and pepper. Enjoy!
The heirloom tomato, Heart of the Bull, grown at an urban food forest in Ashtabula, Ohio by Sarah Brower
Local farmers’ markets near you – how many have you visited? Ask your local farmer about their tomatoes, what varieties they like to grow, what part of regenerative farming are they engaged and how to purchase a whole bushel for canning:
Tuesdays:
My Neighborhood Project
At ACMC Health Plaza
11-2pm
Thursdays:
Painesville Farmers’ Market
12-4pm
Painesville Square, Painesville, OH
Fridays:
Mentor
2-6pm through Sept 23
Eleanor Garfield Park 7967 Mentor Ave, Mentor, Oh
North Kingsville Community Farmers’ Market
9-1pm
6546 Church St (at N Kingsville Presbyterian Church)
Saturdays:
Conneaut Farmers’ Market
9am – 1pm
Located in the Moose Lodge parking lot at
280 Park Ave, Conneaut, Oh
Geauga Fresh Farmers Market
9am – noon
5205 Chillicothe Road, South Russell, Oh 44022
Geneva Farmers’ Market
9am – 1pm
Hosted by Geneva United Methodist Church (GUMC)
89 S. Broadway, Geneva, Oh
Jefferson Farmers’ Market
9am – 1pm
Located behind the Historical Society,
42 E Jefferson Road, Jefferson, OH
Shaker Square Farmers’ Market
Year – round from 8am – noon
13209 Shaker Square, Cleveland, OH
Willoughby
8am – noon
City Hall Parking Lot; 1 Public Square
Sundays:
Ashtabula Farmers’ Market in Historic District
10am – 2pm
No markets during festival weekends
1105 Bridge Street, Ashtabula Harbor, OH
Photos by T Gallo
As Seen in North Coast Voice Magazine – August 2022
Homegrown: Spotlight on Local Food
By T Gallo – nurse practitioner and owner of Harbor Gardens in Ashtabula
Scorpacciata!
Fairly recently, while sitting down to the dinner table with a local chef friend, Julie, the introduction to this term and the feast of scorpacciata began. Julie spent most of her cooking career in San Diego and grew up in Ashtabula, Oh. Having moved back to NE Ohio, she now shares her talents and taste with the locals. The essence of the word – to eat locally, abundantly and in season resonates with the soul and taste buds. In fact, many would argue that nothing tastes better than an Ohio tomato fresh off the vine!
What is good now? Local food is happening all around you! It is a great time to enjoy your local food grocery, market, or neighborhood veggie stand that sits on a road near your house or destination. Ask around to find the best you-pick farms for fresh blueberries right now. Eat some now and throw some in the freezer for later. Garlic was recently harvested and now ready after curing for a few weeks. Tomatoes are coming on strong with basil, eggplants, onions, peppers, squash coming in right next to them…everything you will need for the recipe of the month. And, like scorpacciata…eat it in abundance! Pairs great with some Ohio-grown corn polenta. For dessert, fresh, sweet corn on the cob or a peach cobbler. We all know Ohio sweet corn is fabulous but did you know Ohio-grown peaches are delicious, too? Local wine, beer and spirits – found in and about the local food scene, make for a fabulous and festive feast.
Watch out – eating so many fresh foods, that are in season, and so tasty, may make you a bit of a food snob. Your taste buds may become accustomed to the bright tones, rich flavor and sweet crunch of local food. You may have to ask, at the next meal you attend, from where are they getting their tomatoes? Or, gasp, you may find yourself growing your own. Then, you can invite your friends to your own scorpacciata…and indulge in the sweet abundance of local and seasonal food!
Makings of ratatouille – local foods in abundance – eaten in season – garden scape 2022
Ratatouille – the recipe of Mediterranean Vegetable Stew with NE Ohio local veggies and herbs
For scorpacciata fun – go to the farmers’ market nearest you and procure the veggies for this dish there. Get to know your local farmers and/or try growing some herbs for yourself!
Olive Oil
1 head fresh garlic
2 c. onion – diced
1 medium eggplant or 2 small, long eggplants
1 ½ t. Salt
Handful to a bunch of fresh basil (or, 1 ½ t. dry)
3 Tablespoons of fresh oregano or 1 t. Dry
½ teaspoon of Rosemary
½ teaspoon of Thyme or 1 Tablespoon of fresh Savory
1 medium zucchini
2 medium bell peppers cut – diced
Fresh ground black pepper
4-5 fresh and local tomatoes
1 fresh chili pepper – minced, or,
Optional – freshly minced parsley
- Heat olive oil in a large pot with a lid or Dutch oven/deep skillet. Add onion and saute over medium heat for 5-7 minutes. Add garlic and cayenne and give it a good stir.
- Add eggplant, tomatoes, peppers, salt and herbs and stir. Continue to cook over medium heat for 5-15 minutes depending on how long it takes to get eggplant soft. Add the rest of the ingredients.
- Cover and simmer until all vegetables are tender.
- Serve hot over a bed of polenta, salad greens or basmati rice.
- Enjoy the fruits of Ohio summer!
Salad of local and seasonal greens with edible flowers – nastrutium, Shasta daisy and bachelor’s buttons made, and grown by, Sarah Brower
Local farmers’ markets near you:
Thursdays:
Painesville Farmers’ Market
12-4pm
Painesville Square, Painesville, OH
Fridays:
Mentor
2-6pm through Sept 23
Eleanor Garfield Park 7967 Mentor Ave, Mentor, Oh
North Kingsville Community Farmers’ Market
9-1pm
6546 Church St (at N Kingsville Presbyterian Church)
Saturdays:
Conneaut Farmers’ Market
9am – 1pm
Located in the Moose Lodge parking lot at
280 Park Ave, Conneaut, Oh
Geauga Fresh Farmers Market
9am – noon
5205 Chillicothe Road, South Russell, Oh 44022
Geneva Farmers’ Market
9am – 1pm
Hosted by Geneva United Methodist Church (GUMC)
89 S. Broadway, Geneva, Oh
Jefferson Farmers’ Market
9am – 1pm
Located behind the Historical Society,
42 E Jefferson Road, Jefferson, OH
Shaker Square Farmers’ Market
Year – round from 8am – noon
13209 Shaker Square, Cleveland, OH
Willoughby
8am – noon
City Hall Parking Lot; 1 Public Square
Sundays:
Ashtabula Farmers’ Market in Historic District
10am – 2pm
No markets during festival weekends
1105 Bridge Street, Ashtabula Harbor, OH
Photos by T Gallo
The General Store will be opening Spring 2022! Come and join us for our Grand Opening then!
8.1.21 Harbor Gardens – 1022 Bridge Street – Ashtabula – OH – 44004 Ashtabula, loosely translated, Ashtabula means, “enough fish for all.” We believe Ashtabula County has it all. We have the capacity to be self-sufficient, self-reliant and spoiled on the joys of The Lake, 4 scenic and wild rivers, food grown locally, and a host of amazing and talented folks. We have more colors of green than almost anywhere in the world and we enjoy all seasons! At Harbor Gardens, be on the lookout for all-things (especially food) from Ashtabula County. We will be opening up the demonstration kitchen for locally-grown vittles and classes on how you can prepare it, can, ferment, enjoy it! For example – we will be having a sweet and spicy pepper class scheduled for late August…sign up on our email list and stay updated.
Harbor Gardens: Local Food Market & Demonstration Kitchen 