Market News – 24 November 2009 Market
There is a nice produce selection for Thanksgiving week at the market. You should find spinach, kale, chard and other greens, celery, beets, cabbage, winter squash, carrots, radishes and turnips. Apples, asian pears, pears, chestnuts and hazelnuts will be available as well. Falling temperatures in the mountains are starting to limit the wild mushroom supply. Still, you should have matsutakes and chanterelles (yellow and white) as well as cultivated shiitake and maitake mushrooms. You may find a few cauliflower mushrooms too. Bill also has mushroom blocks for sale if you want to grow your own shiitake or oyster mushrooms. Stop by his table and take a look.
Little Pots and Pans is swamped with Holiday orders. They will be back on Dec 1.
Here’s the expected availability list:
Rick Steffen Farm – spinach, onions, shallots, peppers, brussels sprouts, potatoes, carrots, celery, chard, beets, peppers, radishes and turnips. Rick also has ornamental pepper bouquets, cabbage roses and harvest wreaths.
Packer Orchards – pear juice sweetened baked goods, jams and preserves, pears, apples.
Greenville Farms – cauliflower, cabbage, winter squash, peppers (hot and sweet), hazelnuts, eggs and jams. Sid and Louann also have wreaths.
Osmogaia – mustard greens, spinach (several varieties), kale (several varieties), chard, tatsoi, cabbage, winter squash, daikon.
Little Pots and Pans – BACK DEC 1
Nature’s Choices – fresh mushrooms (wild and cultivated), dried mushrooms, mushroom salt, honey, chestnuts, huckleberry jam
Rogue Creamery – artisan cheeses.
Bigfoot Bread – toasting bread, pitas & flatbreads, pita chips, cinnamon rolls.
Fressen Artisan Bakery – German and Austrian artisan breads and pastries.
K’s Creations – Dried flower arrangements, lavender.
Savory et Sweet: crepes, salads, drinks.
This Week’s Menu
We offer 2 crepe batters. All share equipment with wheat & nuts:
White (unbleached gluten flour with real eggs, real butter & milk),
Buckwheat (G.F.flour mix, buckwheat, real milk, real butter & eggs) Buckwheat batter is hearty & flavorful ~ best suited for savory crepes!
Coming soon: Buckwheat GF Batter with real eggs, whole grain “milk” and vegan “butter”
Shaved rare roast beef, Blusabi sauce, red onion, toasted walnuts, avocado & spinach
Fall Veggie $7
Garlic-Sage pesto, provolone cheese, pan-seared asparagus, squash & baby potatoes & spinach.
Choice of pepper-jack, colby-jack, provolone, OR cheese & spinach (add ONE ingredient your choice for $1)
Blue Cheese/Pear $6
Market pears with blue cheese, dried cranberries, toasted walnuts & arugula
Lavender Pear $6
Fresh pears, toasted hazelnuts, & lavender pear-fig jam from Salem’s Sundance Lavender Farm
with powdered sugar & whipped cream
Mandarin oranges, key lime curd, banana & coconut milk with powdered sugar and whipped cream
Brown sugar, butter & lemon with powdered sugar & whipped cream
Dark Chocolate Banana $6
with powdered sugar & whipped cream
Menagerie Snack Plate $7
Selection of market fall fruits & vegetables, toasted nuts,
Fressen beer bread with brie cheese and mini whipped cream filled crepe
Today’s Soup Chipotle-Yam/Sweet Potato $6/bowl or $3.50/cup
Simply Ming’s recipe: puree of yam & sweet potatoes in chicken broth with onions, white wine, ginger, garlic & lime
Served with red pepper-red onion-bacon- lime-avocado salsa and Big Foot cornbread *new recipe*
Hot Spiced Cranberry-Pomegranate Juice $3
100% cranberry/pomegranate/apple juice (no added sugar) spiced with cinnamon, cloves & fresh oranges
Hot Tea $2 Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2.50
Dark Chocolate Hot Cocoa with whipped cream $2.50
Hot Lips soda $2.25
See you tomorrow,