Larel Farms' pea and arugula microgreens were sold out by the time we left at 12:30, but they still had some soft lentils and sprouted seeds on hand. We were especially psyched by the tiny black oniony-ones.
Waffles and Crepes
Natives know that Taste of Belgium's waffles, which cook up thick and fragrant, are insane. Their dough is more like a ball for a sweet roll and not nearly what you imagine in a poured out batter. Their crepe batter is similarly taken to the next level, so it's light yet chewy and perfect for chomping down while wandering from tent to tent.
Summah Hummus is a tiny operation dolling out serious spreads. They had ten varieties on hand Sunday, and the crowd to taste them was never ending.
Flavors like My Thai (ginger, garlic, scallions, chives and basil) and Summer Lovin' (kale, corn and tomato relish) were definitely enticing, but the Just BEET It won out for it's stunning color and kick of sesame oil (it's also got navy beans, rice vinegar and black pepper).
Jams and Goat's Milk Products
This being a whole eating site and all, we focused on B&D Goats' eats, like her Sparkling Champagne and Lemon Balm Chardonnay jellies and Spiced Blueberry Amaretto Jam. But we're going back next week to feast on her all-goat's milk fudge (which we would have bought in barrels had we not run out of cash!) They also make goat's milk soaps and lotions! Head to their website if you want to "Aw!" at pictures of baby goats for a very long time.
Bouchards offers the majority of their Findlay Market selection at Hyde Park, and each pasta variety is extremely fresh. So fresh that you could spend an hour watching it getting deftly lifted into bags... if that's your kinda thing.
Muffins and Scones
Early Bird Bakery had organic and locally sourced ingredients in their sweet and savory muffins, breads and scones. The zucchini bread muffins and blueberry-lavender scones were especially alluring.
Canal Junction worked hard to prevent their cheeses from breaking a sweat. All are made from 100% raw, grass-fed cow's milk, so you can feel extra good about downing a quarter pound of Wabash Erie Canal or Flat Rock in one sitting.
Greek Olive Oil
You can always count on a little chipotle-infused Cretan olive oil to add a pleasant jolt to any meal. Mt. Kolfinas uses tiny psiloelea olives—some from the original trees that were planted over 60 years ago—which are notoriously hard to produce but make amazing oils. They're extremely low in acidity and delightfully grassy, so we actually enjoyed it straight up.
And more cookies! Donna's Gourmet Cookies are the kind you want to bring out at parties and pretend you baked. They're soft, overflowing with chocolate and nuts, and perfectly sweet.
You know how you can walk through your local grocer's flower section and actually not smell a single one? Rosecakes is the antithesis of that experience. This image isn't color-corrected at all—that's truly how stunning these hues are.
In case you couldn't guess from the name, in addition to flower supply, Rosecakes makes cakes and sweets for weddings.
I'm a sucker for local honey, and McGovern's version is the light, floral kind that's perfect for drizzling on fruit or baking into tarts.
Fruit and herb popsicles
You heard it here, first: Streetpops are the People's Pops of the Midwest. I snagged the bourbon-peach-sweet tea, which had great, well-balanced flavor and a smooth, light texture. And with a full shop in Over the Rhine, we know where we'll be heading in the sweltering days to come.
This is what the bourbon-peach-sweet tea pop looked like with the extremely sweet woman who sold it to us, before we took it down.
Crunchy and puffed spelt cereals
Morning Sun Organic Farm uses old-school crop rotation and gentle products to encourage extremely healthy soil, which makes their spelt products taste clean and wholesome. They only grow it on alternating years, and we heard several locals load up to enjoy it while they could.
Loaves and Baguettes
The table from Jean Paul's Paradiso was a bit overwhelming in its "I want to eat everything," come-hither appeal. The well-traveled Swiss chef is best known for his pizzas, but he's a master baker as well, so the loaves were appropriately springy, hearty, and full of chew.
Trays of pastries
And since there's no need for Jean Paul to stop at bread...he doesn't. Strudel, packed muffins, and cinnamon buns share the table. A neighboring table is taken up by his pizzas, which you can grab by the slice.
Muffnuts and Pastrami
We haven't experienced the Muffnut from Blue Oven's food truck yet, but we have a feeling we should. They've taken some of their incredible breads and fried, sugared, syruped, and smothered them for our over-the-top-eating pleasure. Along with the truck, they have their classics for sale.
Need I say more?
Being a New England gal, I can't resist snatching up a new maple syrup. Little did I know that Ohio is one of our country's top five suppliers. Maple Grove's dark amber syrup has the dark, concentrated maple flavor I remember from the Vermont candies of my childhood, without being cloyingly sweet. They obviously only use 100% maple sugar water, which gives it a concentration and earthiness I want to pour on everything.
Flours and Grains
Carriage House Farm has been a leader in farms moving away from GMO monocrops to specialty grains and produce. In Hyde Park, they sell their whole wheat, cornmeal, and potenta by pound and a half bags, as well as a wildflower honey that's incredibly flavorful and teeming with spice.
8 kinds of garlic
Did you know there are a million kinds of garlic that can be grown nationally? We didn't. But Running Creek Farm has eight varietals to try right now, including Shvelisi—which is evidently perfect for roasting—and the gentler Simmonetti, both of which we brought home with us. They also had some particularly gorgeous squash and herbs on hand.
Jams, herbs, and tea
Shagbark Farm doesn't mess around. They have bright Red Raspberry Sauce, dried mushrooms, herbs for grilling, and blends of tea on hand.
Using a technique "almost forgotten today," Shagbark takes the naturally fallen pieces of bark from the tree and boils them down for an infusion that is then mixed with sugar and reduced to a syrup. It's a very serious, dark hit of sweetness that they suggest using to marinate pork chops. We think it would also be killer in a sweet bread.
Krauts and Kimchis
Fab Ferments brings a little local German history to the table with their raw, cultured, fermented veggies, with original Sauerkraut, Seaweed Sensation, and Juniper Caraway versions, among others. Their motto: "Peace, Love, Cabbage."
Duncan's Doggie Delights cookie bags and bone-shaped gift cookies are made with nothing but sugar-free peanut butter, wheat flour and milk. Um, can humans eat them too? Because they look pretty good to us.
Vegan graham crackers
Grateful Grahams are really too good. They have a soft—not weak—texture and are just the right balance of sweet and spicy. Made with vegan ingredients and rolled by hand, they're perfect right now for stepped up S'Mores or dressed up ice cream sundaes.