With help from the oven in her Pataskala residence, Westerville North graduate Dana Landrum will prepare 200 to 300 loaves of specialty bread for the Westerville Farmers' Market beginning next Wednesday.
A professional baker since the age of 18, Landrum said she considers herself a culinary artist. For the second year running, she will display kalamata olive twists and lavender scones with clotted cream from the market site across from the Church of the Messiah, 51 N. State St. Seven dollars will buy one of Landrum's Mediterranean or olive pesto focaccia breads or a scone, while $3 will buy a twist.
"I sell out almost every time I go," said Landrum.
Landrum is one of five area foodsellers who will be displaying their goods each Wednesday from 2 to 7 p.m. starting next Wednesday and running through Oct. 25 at the Westerville Farmers' Market.
This year, market shoppers will be offered more than just tomatoes and corn on the cob.
Farmer Richard Jenson will be driving from Johnstown residence to market his organic, grass-fed beef. Jenson, a retired professor of aviation psychology at Ohio State University, is tending 45 free-range cattle from his owner-operated farm.
"This is beef that's raised the natural way," he said.
"Beef doesn't have to be unhealthy if it's raised right."
Jenson said grass-fed cattle have 33 percent less fat and cholesterol than beef raised in feed lots. The healthier lifestyle of organically raised livestock fortifies beef with vitamins that grain-fed beef lacks as well, he said.
Jenson said he began thinking about the health consequences of his diet years ago after he lost his 37-year-old sister to cancer. When he bought his farm in the mid-1990s, Jenson said he decided to grow organic. His ventures in beef production began when he purchased seven cows from a neighbor.
This will be his first year at the Westerville Farmers' Market.
Doug Winbigler, of farmers' market sponsor Amish Originals, said the market is well-attended each year. Winbigler said the Westerville's Farmers' Market is unusual in that it is held in the middle of the week. This gives the Westerville market a competitive edge over other markets, he said.
"It's nice to have an outlet for the stuff that ripens Sunday, Monday and Tuesday," he said.