We are Excited to Announce the Opening of Our New Store in 2024

Estevan and Toncia Chavez, owners of ETC Produce & Provisions

Story by Abby Miller

Years after Walnut Hill’s Kroger store closed due to declining revenue, a local grocery store is slated to open in the neighborhood next year.

ETC Produce & Provisions has announced it will open its second location in Walnut Hills, targeting a summer 2024 opening. The 3,500-square-foot store will be in Model Group and Walnut Hills Redevelopment Foundation’s Paramount Launch building at the site of the former Kroger. ETC will be the anchor tenant in that building.

Matt Reckman, president of property management at Model Group, said the 2017 closure of Walnut Hill’s Kroger came as a big shock to the neighborhood. Model Group, along with Walnut Hills Redevelopment Foundation, has been working for years to bring a new grocer to the neighborhood.

Conversations started with ETC a few years ago, Reckman said. ETC founder and owner Estevan Chavez is a graduate of Purcell Marian High School, and he and wife Toncia Chavez were interested in expanding their operations to the neighborhood.

“When we started having conversations with ETC, we felt the store concept they were going for, their offering, their background and their business acumen … was the right approach for not only Walnut Hills, but also just the changing landscape of grocery and what a local, smaller scale grocery store looks like and how they operate,” Reckman told the Business Courier.

Estevan Chavez told the Business Courier he and his wife have long held a love for Walnut Hills and have wanted to open a storefront there – even before ETC opened in Findlay Market. He described ETC’s Findlay Market location as a prototype where the grocer could work out all the kinks. Now, Chavez sees Walnut Hills as a new chapter for ETC.

“This being our first standalone store in a neighborhood where it's really starting to come up, we feel like our growth is going to be tied to the neighborhood,” Chavez said. “We’re just invested in this neighborhood.”

The Walnut Hills store, located 954 E. McMillan Ave., will provide an extensive selection of locally sourced, organic and sustainably grown produce, according to a news release. ETC partners with local farms to sell and deliver their products, with the grocer currently collaborating with over 100 farms. Chavez said it’s his hope the Walnut Hills store helps inspire more farms to partner with them.

ETC also has a farm in Felicity, and Reckman said that aspect of sustainability also attracted Model Group and Walnut Hills Redevelopment Foundation to the grocer.

“We welcome ETC Produce & Provisions, and we look forward to how they can serve the food needs of our diverse neighborhood,” Walnut Hills Redevelopment Foundation Executive Director Samantha Reeves told the Business Courier.

The Walnut Hills store will have staple food brands. The large space and additional cooler storage will allow for a wider variety of products, Reckman said – including ETC expanding its array of prepared food bundles.

Kroger’s store in Walnut Hills operated for 33 years before its closure was announced in 2016. The downtown-based grocery giant cited significant profit losses, with the location losing $4.9 million in the last six years leading up to its shuttering.

Paramount Launch will now be one piece of the extensive redevelopment work Model Group and Walnut Hills Redevelopment Foundation are doing at and around the former Kroger site, with the building containing 56 apartments and commercial space.

There are two additional storefronts ranging between 1,500 and 1,700 square feet available for lease at Paramount Launch, Reckman said.

ETC is ready to continue its investment in the community and working alongside Model Group and Walnut Hills Redevelopment Foundation to benefit the neighborhood. For Chavez, it means a lot to bring ETC to Walnut Hills.

“I ran around there as a teenager when I went to Purcell,” he said. “It’s got this old school feeling – being a part of a community, really investing in the neighborhood. It’s a wonderful thing.”

Grilling Up Summer's Bounty on Good Morning Cincinnati with Bob Herzog

Chipotle Lime Butter Chicken with Local Pimento Cheese Quesadilla, Local Greens & Charred Corn Salsa

Local Twist on a Summer Favorite.

1. Preheat your grill so it’s nice and hot.

2. Season Local chicken breast with adobo seasoning & Salt and Pepper.

3. Place 4oz Local Butter in a grill safe dish.

4. Put butter on the grill on top shelf or not on direct flame to soften the butter.

5. Shuck Local Corn and rub on a high temp oil such as avocado & Salt and Pepper

6. Grill corn till cornels plump and slightly char, set aside to cool

7. For the Salsa- Cut Corn off Cob + Dice locally grown Red Tomatoes + Dice ½ Red Onion + 1 Whole Roasted Serrano pepper (See Footnote) + 15 sprigs Cilantro + juice of ½ a lime into bowl Season with Salt & Pepper and Adobo seasoning. Toss until everything is coated and incorporated. Set aside to let flavors mingle.

8. For Chipotle Lime Butter - Take 4 oz soft butter + 3 Tablespoon canned Chipotle Peppers +Zest ½ lime + ½ lime Juice + 1 Tablespoon chive + Salt & Pepper  

9. Grill Chicken to 165 internal temperature appx 9-12, flipping halfway. As the chicken is on the grill, brush the chicken breast with the Chipotle lime butter.

10.Make Quesadillas with 1 Local ETC flour tortilla; cover with In the Curious Kitchen Handmade Pimento Cheese then cover with another tortilla.

11.Grill Quesadillas till bubbly only a couple of Minutes

12.Dress Local Greens with the other Half of lime, a nice olive oil and salt & Pepper and a dab of Dijon mustard in a mason jar and shake.

Looking for a vegetarian dish?? You can substitute Green and Yellow Zucchini sliced lengthwise, stem to stem.

Footnote - Hot or mild Salsa? After roasting your whole serrano pepper in a cast iron skillet or open flame take the seeds and ribs OUT for a mild salsa.

 

 

So, Just What are "Ramps" and How Do you Cook with Them?

Local Wild Ramps - Get ‘em while their hot!

On first glance, ramps look like spring onions, but, unlike young spring onions, ramps’ green tops fan out into broad leaves. Their flavor is undeniably garlicky, and like spring onions, you can eat ramps from top to bulb. Come springtime, ramp season starts and ends quickly so don’t wait to purchase them.

How to store ’em:

Don’t just throw ramps into the crisper drawer of your refrigerator as it will cause this vegetable to wilt prematurely. Instead, try gently wrapping the unwashed roots and leaves in damp paper towels and storing in a resealable plastic bag or large airtight container. If stored properly, they should last for at least three to four days. If you have extra ramps, chop them and freeze for later. To do that, wash the ramps well under cool, running water. Dry them well with a towel. Then, chop the ramps, and place them in an air-tight container. Freeze them in the container for up to three months.

How to clean ’em:

What exactly are you supposed to do with ramps? For starters, wash them thoroughly or even submerge them in a large bowl of cool water and swish them around to remove dirt and sand.

How to cook ’em: 

Despite the fact that wild ramps have a short growing season, it’s easy to enjoy them for months to come. Preserving them by making pickled ramps or ramp butter provides a great way to stretch out the wild onion flavor they’ll bring to your kitchen. Another option is ramp pesto made with olive oil and blanched ramp leaves plus bulbs and stems.

You can also mix the plant into kimchi or soups, or make ramp biscuits. Basically you can add or swap out ramps to any recipe calling for green onions. A great start to your morning could begin with chopping ramps, sauteing in butter and folding into your morning omelet.

Better hurry though as ramps aren’t around very long. Pre-order local wild ramps online at ETCProduce.com