Recap - Uptown Westerville Saturday Farmers Market, May 26th 2018

Did you know that there’s now a farmers market taking place Saturday mornings at Otterbein University?!

If not, don’t feel too bad.  It’s new, and they invited me to come and put on the Cookin’ with Kibby LIVE show this past Saturday.  I had a great time - in spite of the fact that I’d only gotten about 3.5 hours of sleep. I had an excuse: you gotta get up early if you wanna cook with Karina and Ross on 10TV!

What, you missed my television debut?  No worries. You can watch it here.

Anyway, back to the market.  As I do in my stomping grounds of Marysville, I took the opportunity to put on a few segments where I showed visitors of the market how to make some fun and interesting food items utilizing ingredients they could find right there at the market.

(Speaking of stomping grounds, it just so happens that Westerville used to mine.  True story: I worked at a restaurant on Hoover Reservoir for about 4 ½ years. I also used to play a lot of disc golf out there, and all the rest of my ska band lived there, too.  Westerville and I, we have a long history together.)

Round 1: Wilted Kale with Warm Tomato Vinaigrette

The first dish I prepared was a wilted kale salad…

Now before you jump down my throat and tell me, “Kibby, dude, enough with the Wilted Kale BLT Salad.  We know it’s amazing and we make it all the time!” Cool your jets, man. Not everyone knows the supreme joy of putting kale and bacon together, and this was NOT the BLT salad. No, I showed the people on campus a slightly different rendition of the theme, this time utilizing a warm tomato vinaigrette as the medium by which the kale would be softened and warmed.

The dish not only showed use of local kale and bacon but also fresh radishes, to which a number of people came back and told me, “Kibby, dude, I’m not a fan of radishes, but this salad is great!” (BTW, not everyone at Otterbein calls me dude.  In fact, no one did, so I don’t know why I continue to put forth this misconception.)

Round 2: Inari Sushi

My second demonstration of the day utilized seasonal mushrooms in an authentic Japanese dish called inari-sushi.  Simply put, it’s a fried tofu pocket stuffed with seasoned sushi rice. Traditionally, the sushi rice is tossed with a mixture of carrots and mushrooms (usually shiitake, but I also used matsutake) that have been braised in a sweet soy broth.  The mixture is then packed into premade abura-age which you can find at your local Japanese market (I get all my J-food at Tensuke Market off Old Henderson Road in Columbus, or Upper Arlington I suppose). It’s cute, it’s easy, it’s delicious. Even the kids liked it!

Want the recipes?

Well, you’re in luck.  Here’s how to make them both from the comforts of your own kitchen.


Kale and Radish Salad with Warm Tomato Vinaigrette

4 strips bacon, chopped
2 bunches fresh kale, stems removed, washed, rough chopped (alternately, half a bag prewashed chopped kale)
3 small radishes, thinly sliced
1 small yellow onion, small dice
1 clove garlic, minced
A pinch of crushed red pepper flakes
1 T brown sugar
8 oz canned crushed tomatoes
1 T balsamic vinegar

  1. Place chopped bacon in a medium saute pan over medium-high heat.  Cook, stirring, to crisp bacon and render fat, about 5-7 minutes.

  2. Meanwhile, place the kale in a large bowl and massage by squeezing repeatedly to begin tenderizing the leaves.  Add radish and set aside.

  3. Remove bacon to a plate lined with paper towel using a slotted spoon, leaving as much of the rendered fat in the pan as possible.

  4. Return pan to heat and add onion.  Saute about 3 minutes before adding garlic, crushed red pepper, and brown sugar.  Season with a pinch of kosher salt and cook another 2 minutes.

  5. Add crushed tomatoes and cook, stirring, another 3 minutes.

  6. Add vinegar and cook, stirring to incorporate, 2 minutes.

  7. Pour warm tomato sauce over kale and radishes.  Sprinkle in crispy bacon and toss to combine. Serve immediately.


Inari Sushi (Tofu Rice Pockets)

1 c Japanese sushi rice (Calrose)
4 oz mushrooms, either shiitake or matsutake, sliced thin
1 ea whole carrot, peeled and grated
1 c water
2 T lite soy sauce
2 T granulated sugar
3 T sushi vinegar
8 pouches abura-age
1t toasted sesame seeds

  1. Prepare rice according to package instructions.

  2. Meanwhile, place mushrooms and carrots in a small saucepot.  Add water, soy sauce, and sugar. Bring the mixture to a boil over high heat, reduce heat and simmer, stirring occasionally, until most of the liquid has evaporated.

  3. When the rice is fully cooked, move to a large mixing bowl.  Sprinkle sushi vinegar over the rice a little at a time while cutting and folding rice (being careful not to mash the rice while mixing in the seasoning).  Allow to cool slightly.

  4. Fold the mushroom and carrot mixture into the rice.

  5. One at a time, open up a tofu pouch and stuff with the rice mixture.  Garnish with toasted sesame seeds.