Welcome to the first market our extended season. Most of our usual vendors will be at the market for a while. Xiong Farmers is finished for the season but Sulina and Bay are adding flowers to their great selection of vegetables. As we move into winter, the mix of vendors will change. I’ve been talking to several year round farmers and other food artisans interested in joining the market. Expect to see new faces as we go through the winter season.
As we move deeper into fall, the fruit harvest changes. Strawberries will be available but most other berries are finished for the year. Melons should be available but will be limited supply. Apples, pears and to a lesser extent, plums, will be available. The season for peaches and nectarines is winding down too. As for vegetables, you should find a nice selection of lettuces and other greens, beets, green beans, eggplants, daikon, carrots, cucumbers and other vegetables. Corn should be available but its season is ending soon too. While the rains can cause problems for some fruits and vegetables, the wild mushroom season is in full swing. Bill should have matsutakes, chanterelles, lobster mushrooms, porcini and chicken of the woods as well as cultivated shiitake 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.
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.
Bigfoot Bread – pitas, breads, pita chips.
Katie’s Gluten-Free Home Baking
Kate was ill last week and is taking another week off. She will be back on October 13th.
Savory et Sweet: crepes, salads, drinks.
This Week’s Menu
We 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!
Salmon panfried in raspberry-chipotle sauce, fresh raspberries, creme fraiche, cucumber, black sesame seeds and spinach
Chicken Caesar $7
Rotisserie chicken breast, caesar dressing, toasted walnuts, parmesan cheese, tomatoes & spinach
Smoked gouda or provolone cheese & spinach (add ONE ingredient your choice for $1)
Blue Cheese/Pear $6
market pears with blue cheese, dried cranberries, toasted walnuts & arugula
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 brie, cheese and mini whipped cream filled crepe
Today’s Salad $7
Mixed greens with market tomatoes, lemon, croutons & French vinaigrette dressing
(add serving of rotisserie chicken $1)
Today’s Soup $7
cream of fresh first of season Cauliflower in chicken broth & whole milk; flavored with garlic, nutmeg & sherry.
Served with Fressen Beer bread & butter
Hot Lips soda (Blackberry, Pear & Raspberry) $2.25