The 2010 Governor’s State Employees Food Drive begins runs the entire month of February (link). The market is working with employees in the Oregon WIC program in the campaign. There will be a table where the employees will be selling a few items and accepting donations of cash and food. The market will be making a donation that day and will donate a basket of market goodies (including market gift certificates) with the proceeds going to the campaign. Stop by and help out on February 16th. Bring your friends too.
What’s available this week? Spinach, kale, collards and arugula will be the predominant greens this week. Swiss chard and salad mixes should be available in small quantities. As the days get longer and the temperatures slowly rise, more greens will come in. Other vegetables include carrots, beets, kohlrabi, turnips, radishes, potatoes, onions and winter squash. You will also find a nice selection of apples, pears and asian pears plus hazelnuts and chestnuts. Spring wild greens like nettles and miner’s lettuce should start coming in anytime in the next few weeks as well.
Here’s the expected availability list:
Rick Steffen Farm – onions, shallots, scallions, leeks(maybe), potatoes, carrots, beets, kohlrabi, spinach, swiss chard, miner’s lettuce (maybe), broccoli and turnips.
Packer Orchards – pear juice sweetened baked goods and jams, pears (Bosc, Bartlett, Anjous), apples, asian pears.
Greenville Farms – prunes, hazelnuts, eggs and jams.
Osmogaia – mustard greens, spinach, kale (several varieties), chard (maybe), salad mix, bok choy (maybe), daikon (maybe), radishes (maybe), winter squash.
Nature’s Choice – fresh mushrooms (shiitake, maitake, hedgehogs, black trumpets, yellowfoot (maybe)), dried mushrooms, miner’s lettuce (maybe), mushroom salt, honey, chestnuts, huckleberry jam.
Bigfoot Bread – toasting bread, pitas & flatbreads, pita chips, cinnamon rolls, cornbread.
Fressen Artisan Bakery – German and Austrian breads and pastries.
Little Pots and Pans – savory tarts and salads. *OUT BACK NEXT WEEK*
Savory et Sweet: crepes, salads, drinks.
Menu for February 9 2010
We offer 2 crepe batters. All share equipment with wheat & nuts:
White (unbleached gluten flour with real eggs, real butter & milk),
Dairy & Gluten Free Buckwheat (G.F.flour mix, buckwheat, whole grain drink, vegan butter & real eggs) Cooked in vegan or real butter ~ please specify
“*” denotes products from fellow mkt. vendors
Who Dat Won?! $ 7
Bay shrimp, remoulade sauce, avocado, green onion*, sweet lemon, black pepper, tomatoes & spinach*
Pan seared asparagus, goat cheese, fire roasted marinated red peppers, toasted walnuts & spinach*
Choice of jack OR chipotle cheddar & spinach (NON-DAIRY: soy smokey provolone or cheddar “cheese” & spinach*)
(add ONE ingredient your choice for $1)
Blue Cheese/Pear $6
blue cheese, pear*, dried cherries, toasted walnuts & spinach*
Brown sugar, butter & lemon with powdered sugar & whipped cream
dried apricots, apricot jam, toasted almonds with powdered sugar & whipped cream
Blueberry Lemon Curd $6
served with powdered sugar & whipped cream
Dark Chocolate Banana $6
with powdered sugar & whipped cream
Soup: $6 Bowl ~ $3.50 cup
Simply Ming’s recipe: pureed Chipotle-Sweet Potato/Yam in chicken broth, white wine, onions, lime, ginger with red pepper-bacon salsa
Served with garlic sourdough bread
Menagerie Snack Plate $7
Selection of winter fruits & veggies with nuts, cheese and other goodies!
Served with Dave’s Killer Bread, Cibo sundried tomato cheese spread and mini whipped cream filled crepe
Hot Tea $2
Hot Chai $3
Hot Spiced Cranberry Juice $3
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,