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Market News February 16 2010 Market

February 15, 2010

As I’ve stated in earlier posts, Lloyd Farmers Market is helping out with the 2010 Governor’s State Employees Food Drive (link). The market is working with employees in the Oregon WIC program in the campaign. They will have 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. I hope you can help out in any way you can.

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.

Fressen Bakery is off this week. Little Pots and Pans is back this week with its tarts (last week for the curried butternut squash!), tartlets, salads (orzo and 3 bean) and Hungarian Mushroom Soup.

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 Breadtoasting bread, pitas & flatbreads, pita chips, cinnamon rolls, cornbread. *OUT BACK NEXT WEEK

Fressen Artisan BakeryOUT THIS WEEK

Little Pots and Pans – savory tarts, soups(Hungarian Mushroom) and salads.

Savory et Sweet: crepes, salads, drinks.

Menu for February 16 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

Savory Crepes
Chicken Caesar – $ 7
Rotisserie chicken breast, caesar dressing, bacon, parmesan cheese, tomatoes & spinach*

Flying Tomato – $ 7
fresh tomatoes, organic marinara sauce, fresh ricotta cheese, parmesan cheese, pesto & spinach*

Cheese $5
Choice of: blue, jack OR chipotle cheddar & spinach (add ONE ingredient your choice for $1)
(NON-DAIRY: soy smokey provolone or cheddar “cheese” & spinach*)

Blue Cheese/Pear $6
blue cheese, pear*, dried cherries, toasted walnuts & spinach*

Sweet Crepes
Paris $5
Brown sugar, butter & lemon with powdered sugar & whipped cream

Plum $6
Ayer’s Creek* damson plum preserve, toasted walnuts with powdered sugar & whipped cream

Lemon Curd $6
served with powdered sugar & whipped cream

Dark Chocolate Banana $6
with powdered sugar & whipped cream

Other

Soup: $6 Bowl ~ $3.50 cup
Mushroom* in sherry/shallot* broth, white wine, shallots*, thyme, kale* & potatoes* (this is a vegetarian soup!)
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

Beverages
Strawberry Lemonade $3
Hot Tea $2
Hot Chai $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
Water $1

See you tomorrow,

Eamon Molloy

Market Manager

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