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Market Update December 7 2010

December 6, 2010

I am happy to announce that Packer Orchards is returning to the market. They will be bringing apples, pears and baked goods. We’ve all missed them. Fressen Bakery and Bigfoot Bread will be back as well. Speaking of Fressen, Edgar’s hands rolling out pretzels grace the cover of Edible Portland’s latest issue. You can read it online or pick up an issue at the market.

As a reminder, the market is open Dec 7, 14 and 21. We’ll be closed on December 28th and reopen on January 4, 2011.

Here’s Tuesday’s vendor rundown:

Ammie’s Goodies – gluten free baked goods.

Rick Steffen Farm: chard, spinach (maybe), brussels sprouts, potatoes, carrots, kohlrabi, beets, peppers (maybe), green beans (maybe), onions.

Greenville Farms – prunes (fresh and dried), winter squash, hazelnuts, eggs, and jams, chocolate hazelnut cookies.

Nature’s Choice – fresh mushrooms (shiitake, maitake, chanterelles), dried mushrooms, mushroom salt, honey, huckleberry jam, sprouts – Lentil sprouts, Sprouted Red Winter Wheat, Yuletide (aduki, mung, pea), San Francisco Blend (Peanuts, Mung, Adzuki, Black, Crimson, Eston, French Blue & Green Lentils, Green, Speckled & Bill Jump Peas, Black, Brown & Beige Garbanzos).

Bigfoot Bread – Joshua bread, corn bread, pita, cinnamon rolls (maybe), foccacia, crumpets aka toasting muffins.

Olympic Provisions – charcuterie including Cacciatore, Chorizo Andalucia, Chorizo Navarre, Chorizo Rioja, Finocchiona, Loukanika, Nola, Salchichon, Saucisson Sec, Saucisson d’Alsace, Saucisson d’Arles, Sopressatta. Visit the website (link) for product descriptions. Not every product is available each week.

Little Pots and Pans – *OUT UNTIL JANUARY *

Fressen Artisan Bakery – pretzels, German and Austrian breads and pastries, stollen.

The Hummus Stop – hummus (8+ flavors), tabouli, baba ganoush, artichoke salad, pita.

Nectar Coffee Company whole bean coffees, fresh brewed coffee.

Meadow Harvest: dry aged beef and lamb.

Packer Orchards: pears, apples, cookies (maybe).

Star Anise Kitchen:

MENU

Ginger-Sesame Pork Sauce over noodles

Vegan Stew “BEANS, GREENS, and BARLEY” (with organic local Kale)
(omnivore option: add local ANDOUILLE sausage)

Ginger DAAL w/Brown rice. (gluten free and vegan)

Fun Food Fact: Barley has about twice the Iron and Fiber of Brown Rice.

Savory et Sweet:

CHECK BACK LATER

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See you tomorrow,

Eamon Molloy
Market Manager

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