Market Update

Market News April 13 2010 Market

Little Pots and Pans, Fressen Bakery and Bigfoot Bakery all return this week. Packer Orchards has a lot to get done at the farm so they will be taking off until May 4th. THINK Unique Gardens returns to the Lloyd Farmers Market this week. Suzanne will be bringing perennials, vegetable starts and eggs.

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 OUT BACK MAY 4.

Greenville Farms – prunes, hazelnuts, eggs and jams.

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

Bigfoot Bread – toasting bread, pitas & flatbreads, pita chips, cinnamon rolls, cornbread, apple kuchen (maybe).

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 – Tarts (Spinach Pie, Roasted Tomato, Mushroom Leek, Indian Curry, Breakfast Greek), Soup (Cream of Local Asparagus), Cookie (Oatmeal Dark Chocolate Chip).

THINK Unique Gardens: eggs, hardy perennials, vegetable starts.

Savory et Sweet:

Menu for April 13 2010

We offer 2 crepe batters. Separate equipment available for cooking, please specify.
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
+ We have SOY cheese & protein crumble to in any of today’s offerings +

Savory Crepes

Tropical Salmon – $ 7

Poached salmon, fresh pineapple, charred pineapple bourbon sauce with lime, creme fraiche, green onions & spinach
(Oregon bay shrimp available as sub for salmon)

Veggie $ 6

Pepper-jack cheese, creamy garlic sauce, tomatoes, green onions, avocado & spinach

Cheese $5

Choice of: Pepper-jack OR swiss 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

Huckleberry Lemon Curd $7

wild mountain huckleberries with lemon curd, powdered sugar & whipped cream

Paris $5

Brown sugar, butter & lemon with powdered sugar & whipped cream

Dark Chocolate Banana $6

with powdered sugar & whipped cream

*New Item* Bailey’s Haute Fudge $6

Eugene’s Paradigm Haute Fudge sauce with Bailey’s Irish Cream liqueur YUM! served with powdered sugar and whipped cream


Soup: $6 Bowl ~ $3.50 cup

Cuban Black Bean with banana garnish ~ made with chicken broth, garlic, onions, tomatoes, cumin, black beans & tabasco served with garlic bread

Menagerie Snack Plate $7

Selection of fruits & spring veggies with nuts, cheese and other goodies!
Served with Fressen beer bread with smoked salmon spread and a mini whipped cream filled crepe


Hot Tea $2
Hot Coffee: Starbuck’s “Via” in Dark Roast or Columbian $2
Dark Chocolate Hot Cocoa with whipped cream $2.50
“Hot Lips” soda $2.25
Water $1

See you tomorrow,

Eamon Molloy
Market Manager