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Ohio City Farm Store Credit: Courtesy photo

The new Ohio City Farm Store – officially the Glick Farm Store – opens today. The retail store is the latest, greatest addition to the five-acre urban farm, which was launched in 2010.

“The farm’s goal, in supporting the mission of Re:Source Cleveland, is to create as many fair wage employment opportunities for international newcomers (immigrants such as refugees, asylees, and those with temporary protected status) as possible,” says Rachel Ramos, Marketing & Communications Manager for Re:Source.

Often lauded as one of the largest and most productive urban farms in the nation, Ohio City Farm had modest beginnings. Shoppers could visit a weekly farm stand that was housed in a retrofitted shipping container. A CSA program was introduced eight years ago, which boosted sales, visibility and opportunities for the workers. That program has grown to include summer and fall memberships of various sizes and commitments.

Thanks to this new non-profit social enterprise model, the farm has been able to construct high tunnels on the property, which significantly extend the growing season. Still, the lack of any conditioned space remained a major hinderance.

Last year, the farm celebrated the opening of the Roundstone Pavilion (2304 Bridge Ave.), an addition that offers year-round indoor work space with a commercial kitchen and retail shop.

“We’ve been able to extend employment into the winter for those on our team who wanted it, and hired three new team members this year to support those added kitchen and retail operations year-round,” adds Ramos.

The Ohio City Farm Store piggybacks off the successful CSA system, offering a similar selection of fresh, seasonal produce that CSA members get. Also on offer are local pantry staples, bulk ingredients, prepared foods from the kitchen, cookbooks featuring global cuisine or local harvests, and kitchen and garden tools.

“We have been dreaming about having a brick and mortar for a long time,” says Ramos.

Going forward the farm store will be open 8 a.m. to 6 p.m. on Fridays and Saturdays and 10 a.m. to 4 p.m. on Sundays.

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For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.