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Market Update September 14 2010

September 13, 2010

A warm, dry spell is just what we need right now. Tomatoes will definitely benefit and with luck, grapes should make it to the market soon. On the other hand, the rainy days we had last week will help the wild mushrooms. Nature’s Choice should have more lobster and chanterelle mushrooms this week. Matsutake season started a week ago and there should be some tomorrow as well. The wild huckleberry crop has been poor this year but since it’s still dry Bill should have be able to bring some. As for berries, Unger Farms will have strawberries, blueberries, and possibly raspberries. Greenville Farms will have corn, summer squash, green beans, cucumbers, romano beans and hazelnuts. Rick Steffen Farm will have lots of peppers, eggplants, okra, summer squashes, onions, fruit, tomatoes, corn and more. Radicle Pastures will have lettuce, jalapeno, cauliflower, fresh herbs and cucumbers. THINK Unique Gardens has peppers, eggplants, tomatoes (many heirloom varieties), garlic and shallots. Suzanne also has perennials and succulents. Fall is a great time to put in new plants. The transplants get established and you start out a bit ahead next year.

Here’s the vendor rundown for this Tuesday:

Rick Steffen Farm: Tomatoes, corn, zucchini, summer squash, okra, onions, potatoes, green beans, eggplants, peppers, raspberries, blackberries, tomatillos.

Greenville Farms – prunes, green beans, Romano beans, peppers (jalapeño, poblano, anaheim and more), corn, plums, crookneck squash, hazelnuts, cucumbers (including pickling), eggs (maybe) and jams.

Nature’s Choice – fresh mushrooms (shiitake, maitake, lobster, chanterelle (maybe), matsutake (maybe)), wild huckleberries (probably), dried mushrooms, mushroom salt, honey, huckleberry jam.

Bigfoot Bread – OUT THIS WEEK.

Little Pots and Pans – Salads (Greek Orzo, Italian Three Bean & SW Corn & Black Bean Salad. Tarts (GF Vegan Moroccan Vegetable, Spinach Pie, Mushroom Leek Swiss, Roasted Tomato Carm Onion Goat Cheese & Artichoke Roasted Garlic Parmesan). Tartlets & mini’s (Spinach Pie, Mushroom Leek Swiss, Roasted Tomato Carm Onion Goat Cheese & Artichoke Roasted Garlic Parmesan tarts).

Fressen Artisan Bakery – German and Austrian breads and pastries.

Radicle Pastures (certified organic): lettuce, cabbage, zucchini, fresh herbs, jalapeño peppers, tomatoes (maybe).

Unger Farms: strawberries (Albion), blueberries (Spartan), raspberries (maybe).

Xiong Farmer: Flowers.

THINK Unique Gardens: perennials, succulents, tomatoes, peppers, eggplants, garlic, shallots, onions.

Savory et Sweet:

Menu for September 14 2010

MENAGERIE SNACK PLATE $8
MENAGERIE & OUR BEVERAGE $10

selected fruits (Draper Girl’s plums* & market cantaloupe*)
assorted summer veggies and other goodies!served with Dave’s “Good Seed” bread with
market tomoto slice with caesar spread finished with a whipped cream filled mini-crepe

GLUTEN-FREE version is available by request

Crepes

(full crepe menu served Thursdays)

TURKEY $7
Peppered turkey breast, provolone cheese, cranberry sauce, avocado, toasted walnuts & spinach

CHOOSE YOUR CHEESE / TOMATOES* & SPINACH $6
choice of cheese: feta, Tillamook medium cheddar, muenster OR swiss
(soy “cheese” mozzarella OR cheddar is available)

HUCKLEBERRY* $7
Nature’s Choice fresh mountain huckleberries with lemon curd, topped with whipped cream & powdered sugar

PEACH* $7
market peaches* with brown sugar, topped with whipped cream & powdered sugar

MAYAN $5
dark chocolate, cinnamon, sugar & sea salt, served with powdered sugar & whipped cream

PARIS $5
brown sugar, butter & lemon with whipped cream & powdered sugar

DARK CHOCOLATE / BANANA $6
shaved dark chocolate & sliced banana with whipped cream & powdered sugar

DARK CHOCOLATE / FLEUR DE SEL $5
shaved dark chocolate with French sea salt

Beverages

LIMEADE with BASIL*, CUCUMBER* & BLUEBERRY* $3
WATER $1
“Hot Lips” SODA BOYENBERRY OR PEAR $2.75

* Denotes ingredients procured from farmers’ market vendors. *
you can also find the menu in advance at crepeNEWS.tumblr.com.

See you tomorrow,

Eamon Molloy
Market Manager

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