Homestead Beer Company 

Granville, Ohio

Just in! Our shelves are stocked with six packs of Homestead 1805 IPA and Tenpenny Amber Ale! We couldn't be more excited to get a few cases of Homestead's first Columbus delivery of their craft beer! Stop in and stock up for the weekend. While supplies last.

Homestead's 1805 IPA is old world meets new world with this combination of American hops and barley with a European yeast. The Centennial hops produce a citrus and orange aroma combined with a light, drinkable body and a delicate, lacy head. 

The Tenpenny Amber Ale is also a crowd favorite! Tenpenny Ale balances sweet, caramel malt with a mildly bitter, fragrant hop nose. Underneath those flavors lurks a powerhouse yeast that contributes the classic ale ester profile rather than the too clean flavors in modern beer. Tenpenny Ale is unpasteurized and never filtered, it’s beer the way it was intended to be

Flavors of Fall

School has started and football is near. That can only mean one thing for our beer department, Fall beers are here!

Below is one of our favorite local recipes from Darista Dips!

SEARED SALMON, HERBED QUINOA + DARISTA DIPS GARLICKY KALE YOGURT DIP 

4 (6-ounce) salmon fillets, skin on

2 teaspoons extra-virgin olive oil

1¼ cup quinoa

1½ cup vegetable broth

Dressing and filling:

¼ cup extra-virgin olive oil

Zest and juice from 1 lemon

½ cup fresh basil leaves chopped

¼ cup flat-leaf parsley chopped

2 tbsp fresh mint chopped

4 shaved radish

1 cup cherry tomatoes, halved

½ tsp kosher salt

Feta crumbles (optional)

Pepper to taste

Parsley for garnish

{Yields: 4 servings}

For the quinoa: Rinse quinoa in cold water and strain in a fine sieve until water runs clear. In a medium saucepan, bring broth and quinoa to a boil over medium-high heat. Cover and reduce the heat. Simmer until all the liquid is absorbed, about 15 minutes. Set aside for 5 minutes and fluff with a fork. 

In a bowl, whisk together olive oil, lemon zest and juice, herbs, salt and pepper. Toss with quinoa and add the rest of the ingredients. Season to taste.

For the salmon: Heat a large non-stick pan over high heat with olive oil (coat pan evenly.) Season the salmon with salt and pepper. When oil is almost smoking hot, place salmon skin side down in pan. Do not move fillet or over crowd pan. Lower heat to medium. Allow to cook for about 5 minutes or until golden brown on the bottom. Turn the salmon (away from you to avoid splashing oil) and sear until just cooked, about 4 minutes, or until just barely pink in the center. Serve immediately with the skin side up.

To plate: Place 1-cup mound of quinoa on center of plate. Top with salmon and drizzle Garlicky Kale Yogurt Dip over top. Garnish with parsley.

HARISSA SPICED LAMB MEATBALLS + DARISTA DIPS MOROCCAN CARROT DIP (logo)

2 tbsp unsalted butter + 1 tbsp EVOO

1½ lb ground lamb or ground beef

3 shallots minced

4 garlic cloves minced

2 tbsp of each: chopped parsley, cilantro, mint

2 tbsp harissa 

1 tbsp smoked paprika

2 tsp chili powder

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground cardamom

1 tsp salt

½ tsp cinnamon

2 egg yolks

1 cup of bread crumbs or cooked quinoa

{Yields: 25 meatballs}

Preheat the oven to 375°F. Heat butter and olive oil in a small skillet over medium heat. Add the shallots and garlic and sauté for 3 to 4 minutes, until the shallots are translucent. Set aside to cool.

In a large mixing bowl, add the ground lamb and make a well in the center. Add the cooled shallot/garlic mixture and the rest of the ingredients. Make a claw with your hands and fold over the meat mixture. Carefully mix to ensure even distribution. *Do not mash or over mix because it will make the meatballs tough.* Form into 1½ inch sized balls.

Heat a large skillet over medium-high heat. Add olive oil to coat the bottom of the pan. Once the oil is hot, place meatballs in the pan and brown on each side (about 30 seconds to one minute per side.) Work in batches so you don’t overcrowd the pan and place browned meatballs in a baking dish.

Cover the baking dish with foil and bake in the oven for 20 to 25 minutes, until cooked through. Spoon push the Moroccan Carrot Dip on a plate and top with a meatball. Enjoy!

dara schwartz | flavor artist | facebook.com/daristacafe | twitter: @darista | instagram: darista |daristacafe.com

Printed Recipe Cards Available at Both Hills Market Locations!

Looking for after-school snack ideas or new twists on trail mix? Use one of our favorite Ohio products, Sugar Shack Kettle Corn, as a base and mix it up with any number of add-ins. If your tastes run sweet, try it with Little Eater Granola, dried cranberries or Dietch's white chocolate pretzels. Or go the savory route with this Barbecue Snack Mix recipe!

Barbecue Snack Mix

6 cups popcorn

2 cups corn tortilla chips, such as Shagbark

2 cups cheddar fish or other cheese crackers

6.5 oz almonds

2 cups nuts

1/2 cup unsalted butter

1/2 cup barbecue sauce, such as CaJohn's

1 tsp Worcestershire sauce

2 tbsps sugar

2 tsps smoked paprika

2 tsps chili powder

2 tsps garlic powder

1/2 tsp Tabasco (optional)

Because we love food, Ohio and our community, we're thrilled to play host to Local Matters at our upcoming Farmers' Market & Foodie Spelling Bee. (Saturday, August 11th. Click here for all the details.) 

We're particularly excited about two programs: the Local Matters Kids Cook-Off Challenge and our Foodie Spelling Bee (presented by Wild Goose Creative.) Pre-registration is highly recommended for both of these (free) events. Here are a few things to know.

Local Matters Kids Cook-Off Challenge | 10:30 a.m. to 12:30 p.m., Main Stage

Sign up your 5-12 year old to compete in this fun, hands-on and delicious experience. Competing teams will take the stage to assemble the most delicious dish they can dream up! Sign up by e-mailing Jessica Lucas at jlucas@local-matters.org.

Foodie Spelling Bee presented by Wild Goose Creative | 2 to 3 p.m., Main Stage

A lively event for kids of all ages, the Bee will involve audience interaction and quite possibly a physical feat or two for our forty contestants. Each and every word will be (very loosely) associated with food. Prizes will be awarded to the first, second and third place participants. (First place will receive a $100 gift card to The Hills Market.) The Foodie Spelling Bee is first come, first serve. We will accept up to 40 contestants. You can register here. 

Spelling Bee photo by Alexandra Kelley. 

Baby, it's hot outside. But we've got delicious items aplenty to keep you cool.

• Q Tonic You won't find High Fructose Corn Syrup in this all tonic water. Organic agave keeps it sweet. Pair with your favorite gin for a summer's evening drink. Brooklyn, NY.  

• Blue Jacket Dairy Cheese Curds

• Hills Own Bruschetta

 
• Jeni's Splendid Ice Cream Sandwiches Made to share with friends, these ice cream sandwiches will certainly cause a smile - or two. Look for Oatmeal Cream, Chocolate Hazelnut, Orchid Vanilla and Salty Caramel with Smoked Almonds in our Jeni's freezer. Columbus, Ohio. 

• Mini Watermelons Our fresh mini watermelons are six inches in diameter and weigh roughly 4 to 6 pounds, making them perfect for one or two people. Stop by our produce department to try them today. Ladera Ranch, CA.