Market News March 23 2010 Market

It’s nice to have warmer days. I don’t mind the rain (we are covered after all) but a cold wind can be trying. We have a few vendor changes. Osmogaia will be out of the market for a while. The soil is warming up and there is a lot of planting to be done on the farm. Curly will be back later this year. Packer Orchards should be back this week. THINK Unique Gardens has a lot of plants in the greenhouse and plans on returning to the market late April or early May. Given that it’s spring break week in Oregon, a few vendors are off this week. Fressen and Little Pots & Pans will return March 30th.

Here’s the expected availability list for this week:

Rick Steffen Farm – asparagus, onions, shallots, scallions, leeks, potatoes, carrots, beets, kohlrabi, spinach, swiss chard, miner’s lettuce, broccoli, broccoli raab (rapini), turnips, tulips and daffodils.

Packer Orchards – apples, pears, jams, cookies.

Greenville Farms – prunes, hazelnuts, eggs and jams.

Osmogaia – FINISHED FOR THE SEASON.

Nature’s Choice – fresh mushrooms (shiitake, maitake, black trumpets), dried mushrooms, nettles, miner’s lettuce (maybe), mushroom salt, honey, chestnuts, huckleberry jam.

Bigfoot Bread – toasting bread, pitas & flatbreads, pita chips, cinnamon rolls, cornbread.

Fressen Artisan Bakery – OFF BACK NEXT WEEK.

Little Pots and Pans – OFF – BACK NEXT WEEK.
Savory et Sweet:

Menu for March 23 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

Sausage – $ 7
Oregon grass-fed sausage, pepper-jack cheese, fire-roasted peppers, sauteed onions, tomatoes, white wine, sour cream & spinach*
(can sub soy crumble & soy cheese for veggie version)

Bay Shrimp $ 7
Oregon coast bay shrimp, parmesan cheese, pesto, tomatoes & spinach*
(can sub soy crumble & soy cheese for veggie version)

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

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

Sweet Crepes

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

Huckleberry Lemon Curd $7
Nature’s Choice mountain huckleberries* with lemon curd, powdered sugar & whipped cream

Apricot $6
Dried apricots, organic apricot preserves with powdered sugar & whipped cream

Dark Chocolate Banana $6
with powdered sugar & whipped cream

Other

Soup: $6 Bowl ~ $3.50 cup
Chipotle Sweet Potato-Yam Simply Ming’s recipe: a pureed soup with yams & sweet potatoes in chicken broth, white wine, ginger, onions*, lime, chipotle & garlic
Topped with bell pepper-bacon salsa & served with garlic bread

Menagerie Snack Plate $7
Selection of winter fruits & veggies with nuts, cheese and other goodies!
Served with Fressen bread with red pepper garlic cheese spread and a mini whipped cream filled crepe

Beverages

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

Eamon Molloy
Market Manager