Market Update

Market News November 3 2009 Market

FressenBakeryAs I mentioned in the last post, we have a few new vendors starting this week. Rick Steffen Farm, Fressen Artisan Bakery and K’s Creations. Rick Steffen Farm is in Silverton, OR. Rick grows a wide variety of flowers, fruits and vegetables. Rick will be bringing spinach, onions, shallots, a wide variety of peppers, potatoes, carrots, beets, radishes and turnips. He may have strawberries too. Look for a market morning photo post if he does. Fressen Bakery is an artisan German bakery. As you can see from the photo on the right, owner/baker Edgar Mullin Loesch makes a wide variety of German and Austrian breads and pastries. Finally, Kristine Karnezis of K’s Everlastings will coming to the market this week. Kristine grows flowers on Sauvie Island and will be selling her dried flower arrangements.

Other vendor news – Sulina and Bay’s Farm is finished for the season. They had a good year at Lloyd Market and are looking forward to next season. RedTree Organic Farm will likely be back next week. This Tuesday is the last market for Total Pig for about 8 weeks so you may want to stock up.

What produce should you see this week? Apples and pears will be available as will asian pears. You should find plenty of hazelnuts too. Corn is pretty much over but you will find a nice selection of squash, peppers, tomatoes, beets, radishes, carrots, broccoli, cauliflower, As for mushrooms, 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:

Rick Steffen Farm – strawberries (maybe), spinach, onions, shallots, peppers, potatoes, carrots, beets, radishes and turnips.

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

Greenville Farms – cauliflower, winter squash, peppers (hot and sweet), hazelnuts, eggs and jams.

Little Pots and Pans – savory tarts, risotto cakes, soup (tomato-rosemary bisque) 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.

Total Pig – pork.

Bigfoot Bread – pitas, breads, pita chips.

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

Fressen Artisan Bakery – German and Austrian artisan breads and pastries.

K’s Creations – dried flower arrangements.

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!


Bacon & Egg $7
Scrambled free-range organic eggs, colby-jack cheese, bacon, fire roasted poblanos, red onion, tomatoes & spinach
Served with chipotle salsa & sour cream

Veggie $7
Soy crumbles, goat cheese, pan seared asparagus, marinated artichokes, roasted red pepper puree, & spinach.

Cheese $5
Colby-jack, provolone, OR blue cheese & spinach (add ONE ingredient your choice for $1)

Blue Cheese/Pear $6
Market pears with blue cheese, dried cranberries, toasted walnuts & arugula

* New* Lavender Pear $6
Fresh pears, toasted hazlenuts, & lavender pear-fig jam from Salem’s Sundance Lavender Farm with powdered sugar & whipped cream

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

Dark Chocolate $5
with powdered sugar & whipped cream


Menagerie Snack Plate $7
election of market fruit & vegetables, toasted nuts, Fressen Beer Bread with smoked salmon spread and mini whipped cream filled crepe

Today’s Soup $6/bowl or $3.50/cup
Mixed market vegetables in chicken broth with mini pasta, thyme & oregano
Served with Dave’s Killer bread

Hot Spiced Cranberry Juice $3
100% cranberry/apple juice with no added sugar spiced with oranges, cinnamon, ginger, star anis & dried crancherries
Hot tea $2.00
Hot Lips soda $2.25
Pear & Raspberry
Water $1

See you tomorrow,

Eamon Molloy
Market Manager