It’s hard to believe it’s the beginning of March. And with the weekend temperatures around 60 degrees, it’s hard to believe we had temps down in the teens back in December. Most of the overwintering vegetables and perennial herbs in my backyard survived the big freeze and are happily growing again. Watching the bok choy, beets, kale and other vegetables increase in size each week at the market tells me that things on the farms are growing well too.
What should you find at the market this week? All greens (chard, collards, kales, salad mixes, spinach) will be plentiful. As for wild greens, Bill at Nature’s Choice should have nettles, mountain watercress and miner’s lettuce. Bill should also have yellowfoot mushrooms, black trumpets and perhaps hedgehog mushrooms along with cultivated shiitake and maitake mushrooms. He may have some oyster mushrooms as well. It’s probably still a little too early for morels, but I’m keeping my fingers crossed. Brassicas like broccoli raab, bok choy, kohlrabi, turnips and cabbage should be available. You should find carrots, beets, radishes, potatoes, leeks, scallions, shallots, onions and Kubocha squash.
Here’s the expected availability list:
Rick Steffen Farm – onions, shallots, scallions, leeks, potatoes, carrots, beets, kohlrabi, spinach, swiss chard, miner’s lettuce (maybe), broccoli, broccoli raab (rapini), turnips and daffodils.
Packer Orchards –OUT BACK IN JUNE.
Greenville Farms – prunes, hazelnuts, eggs and jams.
Osmogaia – mustard greens, spinach, kale (several varieties), tatsoi, chard (maybe), salad mix, bok choy, radishes (maybe), winter squash (kubocha).
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 – Austrian and German breads and pastries including boerek, mueslibrot, volkornbrot, pretzels, bavarian croissants, granola, fruit/almond danishes and brioches.
Little Pots and Pans – Savory tarts (including the return of Indian Coconut Curry) soup (Southwestern Corn Chowder (not too spicy!)), salads (perhaps maybe a few of the new flavor – Wild Rice Roasted Vegetable w/Basil Balsamic Vinaigrette).
Savory et Sweet: crepes, salads, drinks.
Menu for March 2 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
Ham $ 7
Smoked honey ham, onions* sauteed in red wine & thyme, gruyere cheese, & spinach*
Pan seared asparagus, Natures Choice shitake mushrooms* sauteed in olive oil & sherry, gruyere cheese & spinach*
Choice of: blue, jack OR brie cheese & 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 crancherries, toasted walnuts & spinach*
Brown sugar, butter & lemon with powdered sugar & whipped cream
Greenville Farms dried plums*, Ayer’s Creek* damson plum preserve, toasted walnuts, crème fraiche with powdered sugar & whipped cream
Lemon Curd $6
served with powdered sugar & whipped cream
Dark Chocolate Banana $6
with powdered sugar & whipped cream
Soup: $6 Bowl ~ $3.50 cup
Silver Palate’s Lentil soup with “responsible” bacon, celery, tomatoes, onions, garlic, thyme, bay leaf, sherry & chicken broth
Served with sourdough garlic bread
Menagerie Snack Plate $7
Selection of winter fruits & veggies with nuts, cheese and other goodies!
Served with Dave’s Killer Bread, Portland’s Lilly smoked tomato/basil hummus and mini whipped cream filled crepe
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