Have you seen Oh My Greens at Capitol Market? They grow a variety of microgreens and are usually found in the outdoor center market on weekends.



"Oh My Greens is an INDOOR FARM located in Charleston, WV. We Specialize in “Locally Grown & Delivered” Living Foods because of their potent health benefits and DELICIOUS flavor. We pride ourselves on growing some of the highest quality, most nutrient-dense superfoods on earth. Our microgreens are grown using a 100% ORGANIC growing method, and a whole lot of love!"


 
According to their website, "Microgreens are young vegetables, usually harvested between 1-3 inches. Though they may be small, they are a nutrient powerhouse. Microgreens are considered one of the most nutrient dense superfoods on Earth. Varying in color, taste, and texture. What’s more, their nutrient content is concentrated, which means that they contain higher vitamin, mineral and antioxidant levels than their mature counterparts."



I picked up some sweet pea microgreens I can't wait to use. Which ones have you tried?

As summer comes to a close, I wanted to be sure to share some of the offerings from the ballpark. With a new team came some new food offerings. 



WV Power became The Dirty Birds last year, and I only recently checked them out - when they were playing as the Mothmen! 



There are a few different food concessions, including hot dogs, nachos, pretzels, popcorn, chicken fingers, fries, burgers, and some others.



Like the baloni-roni burger, which has a burger, thick-cut slice of bologna, pepperoni and cheese. It was... interesting. 



Next time, I might try the Billy Horn Dog - mac & cheese and bacon bites. What's your favorite snack at the ballpark?

I've always been a big fan of local chef Chris McDonald. He was churning out delicious specials at Stefano's for years and whenever he participated in local competitions, the food was always outstanding. The Italian food was delicious, but I always looked forward to seeing his creative spin on dishes.



So I was excited to see him branch out to his own food truck, Von Blaze. And now, it's a brick-and-mortar. If you've been around Morgantown for a long time, you'll be familiar with the former Maxwell's location. That restaurant was a cornerstone of Morgantown dining, along with the likes of Glasshouse Grill and Richwood Grill. And those are the kind of restaurants that Chris grew up working in, so it makes sense that his own restaurant is now inhabiting one of those iconic spaces. 



Von Blaze is located downtown between Chestnut and High Street off Wall Street. It can be a bit hidden, but that adds to the charm. The interior is basic with some wooden finishes, mismatched chairs and modern light fixtures. 



Beginning in 2021, Locals Chris McDonald, a 25 year veteran of Morgantown restaurants, and April Passaro, a Fairmont native with years of hospitality experience, set out to create what Chef McDonald has dreamed of since his first real cooking job at the Morgantown staple "The Glasshouse Grille" in 1999.  Working for and with great cooks in Morgantown WV and Greensboro NC, McDonald honed his skills in the kitchen and his love of a wide range of regional and international foods. By his side with constant support, his fiance April comes from a small business and customer service background with a love of making people happy and a charismatic energy that makes you feel at home. 

Von Blaze was fortunate to be able to move in and renovate a once loved Morgantown location in the former Maxwell's restaurant space.  It took a lot of blood, sweat, and tears to get to where it is today but being built by the owners allowed them to create exactly what they envisioned. 

What Von Blaze hopes to have put together is a local restaurant serving comforting but elevated, high quality but affordable food in a welcoming and unpretentious atmosphere.  Serving local brews and great food, we hope to be one of Morgantown's favorite little dining spots.



The menu has some weird things, and I say that in the best way possible. Drummies - which are frenched chicken drumsticks in your choice of sauce. Soups, salads, hand-cut fry plates, sandwiches. Above is the Cubano fry plate that my friend Kayla ordered: Cuban style seasoning, smoked pork and ham, M-80 pickles, white cheese sauce and brown mustard. I tried the pickles, which are, so good.



I started with garlic parm drummies. These are addictive. There are two per order, but they're large and flavorful: creamy garlic sauce with Shaved Parmesan Reggiano and black pepper. So, so good. I was licking the sauce from my fingers... and my plate.



Then I also got the "Mr Cheezle," which is a five-cheese grilled cheese on buttered sourdough. They had a crab soup special that day that I subbed for the tomato bisque it usually comes with. Definitely rich, so indulgent, and a powerful punch of flavors. Now, I just need to go back and try everything else on the menu.

Grade: A

I love local food and the people who make it happen.



For that reason, I volunteer my free time to for organizations that support the same goals.



As part of the board of directors for the West Virginia Farmers Market Association, I learned about White Picket Farm.



This Eizabeth farm is a bit nontraditional.



Instead of cattle and pigs, you'll find flowers, herbs and veggies.



And the owner, Deb, is a bubbly, inviting hostess who hosts a number of fun workshops by request.



Want to taste various types of flavored olive oils?



She can walk you through a tasting.



Want to learn how to make your own candle?



She can supply the beautiful dough bowls as a base.



Want to cut flowers from the farm and learn how to arrange them?



Me, too, and I did just that.



My friend Lisa and I recently went to check out the farm in person and catch up.



The property - which sits adjacent to a golf course - is just stunning.



A beautiful winding garden of wrought iron sculptures (she does that, too!), unique flowers, outdoor spaces and decor makes for a pleasant version of Willy Wonka's Chocolate Factory.



Like Pinterest come to live.



An Appalachian Martha Stewart.



You get the idea.



So, we did wander throughout the entire property, snipping whatever we'd like for our bouquet - including from these experimental rows of flowers that produced beauties like I've never seen - and made lots of bees happy.



We also saw tomatoes, peppers and berries growing.



They even make maple syrup.



And, finally, we were treated to a delicious lunch.



It was a platter of locally grown foods, specialty oils and dynamite flavors - cheeses, hummus, crostini, watermelon, caprese salad, pasta, and more.



I think she put in an extra dash of love because she is friends with Lisa, because it was amazing.



We ended a trip with a little shopping spree in the shop, which has soaps and candles and all kinds of amazing smell-good things, in addition to some jellies.



And as a marketing professional, I geeked out over how lovely and consistent her branding is.



You don't always see that with small businesses, but Deb is doing it right.




Truly a gem.



We sat and drank lemonade with limoncello until late in the afternoon, like we had known her for ages.



It was a perfect place to relax, catch up and learn something new.



With delicious food.

I forgot I had this little fast food place in my back pocket. A little while ago, I visited my ... first... A&W. These aren't super common in West Virginia - we have three in the entire state: Clarksburg, Pleasant Valley and Charles Town.



They're also  usually partnered with Long John Silvers locations. A&W provides the burgers, fries, and floats to Long John Silvers' fish offerings. 



All I got on this visit was a strawberry shake - but I enjoyed it. I don't know that I've ever had a strawberry shake that I haven't enjoyed. But, what's the best thing to get on the food side of the menu?