Market Update

September 29 2009 Market Preview

First the big news. The market season has been extended! The Lloyd Farmers Market will continue to run weekly until December 22nd. We’ll take a week off and return on January 5th. The market will again run weekly through March 16. Thank you for your great support. As the seasons change, you’ll see a few new vendors.

There will be a nice selection of fruit this week – melons, apples, pears, strawberries, peaches, nectarines, plums, and prune plums. It rained pretty hard on Saturday so the wild huckleberry season may be over. You should also find a nice selection of lettuces and other greens, beets, green beans, eggplants, daikon, carrots, cucumbers and other vegetables. Matsutake mushroom season began a little while back. Bill may have some tomorrow. He should also have chanterelles, lobster mushrooms, porcini and chicken of the woods as well as cultivated shitake and maitake mushrooms.

Here’s the expected availability list:

Sulina and Bay’s Farm –  strawberries, broccoli, cabbage, corn, chard, lettuce, spinach, zucchini, cucumbers, shallots, sugar snap peas, okra, potatoes, green beans, carrots, daikon, radishes, beets, tomatoes, herbs (basil, dill, cilantro, mint).

Radicle Pastures (certified organic)- cucumbers, peas, lettuce, green beans, zucchini, squash blossoms, basil, mint.

RedTree Farm – salad mix, strawberries (maybe), beans (green and purple), garlic, elephant garlic, eggs, and goat’s milk soap.

Packer Orchards – pear juice sweetened baked goods, jams and preserves, peaches, nectarines, apples.

Greenville Farms – corn, green beans, zucchini, papaya pear squash, green beans, peppers, hazelnuts, eggs, prunes and jams.

Unger Farms – strawberries, raspberries (maybe).

Little Pots and Pans – savory tarts, risotto cakes, and mini-tarts.

Nature’s Choices – fresh mushrooms (wild and cultivated), dried mushrooms, mushroom salt, honey, dried rose hips, huckleberry jam

Rogue Creamery – artisan cheeses.

Xiong Farmer – flowers.

Bigfoot Bread – pitas, breads, pita chips.

Katie’s Gluten-Free Home Baking – gluten free baked goods including:

Strawberry Pie

Berry Pie

Lemon Bars

Fruit Bars

Zucchini Bread


Savory et Sweet: crepes, salads, drinks.

This Week’s Menu

We now offer 3 crepe batters:

White (unbleached gluten flour with real eggs & milk)
Gluten Free BUCKWHEAT (with milk & eggs) & G. F. WHITE (with whole grain “milk” + egg)
Buckwheat batter is hearty & flavorful ~ best suited for savory crepes!


BBQ Chicken $7
Roasted chicken breast, honey bbq sauce with smoked jalapeno & garlic, Tillamook cheddar cheese, red onions & spinach served with fresh corn salsa (market corn, lime tomatoes, green onions avocados & peppers)

Pesto $7
pesto, toasted pinenuts, parmesan cheese, pan roasted asparagus, tomatoes & spinach

Cheese $5
Tillamook cheddar, blue cheese or parmesan & spinach (add ONE ingredient your choice for $1)

Melon Prosciutto $6
Market melon with prosciutto, black pepper, mint & arugula

Paris $5
brown sugar, butter & lemon with powdered sugar & whipped cream

Dark Chocolate $5
with powdered sugar & whipped cream


Menagerie Snack Plate $7
Selection of market fruit & veggies, toasted walnuts, Fressen Beer Bread with goat cheese and mini whipped cream filled crepe

Today’s Salad $7
Mixed greens with market tomatoes, lemon, croutons & Caesar dressing

Chinese Hot & Sour Soup $7
shredded chicken in chicken/beef broth, mushrooms, braising greens,
bean sprouts, water chestnuts, tofu & egg. Served with Fressen Beer bread


Hot green tea honey, ginsing, ginger, lemon & crancherries $2.50

Water $1