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Market Update April 12 2011

April 11, 2011

Meadow Harvest returns this week. THINK Unique Gardens returns to the market with vegetable starts. Here is the full Tuesday vendor rundown:

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

Nature’s Wild Harvest – fresh mushrooms (shiitake, maitake, oyster (maybe)), hedgehog (maybe), truffles (maybe),  dried mushrooms, mushroom salt, honey, huckleberry jam.

THINK Unique Garden – vegetable starts, plants.

Meadow Harvest: dry aged beef and lamb.

Bigfoot Bread – OUT.

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.

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

SoupcycleThis week’s menu:
Potato Kale (vegan)
How could a soup so simple be so good? This slightly spicy soup is made with locally-grown potatoes, a touch of bay leaf and a dash of nutritional yeast.

Barbecue Split Pea (veggie)
Our southern spin on split pea soup. Made with organic carrots and our scrumptious homemade barbecue sauce.

Turkey Chili (meaty)
Ground turkey, hearty beans, tomatoes and all sorts of tasty chili spices. Try it with shredded cheese on top!

Nectar Coffee Company whole bean coffees, fresh brewed coffee.

Savory et Sweet:

Tuesday’s Featured Offering
see our new citrus drink The Flu Fighter!

MENAGERIE SNACK PLATE $8
selected fruits & veggies and other goodies (local spring vegetables are coming in!)
served with Oregon Hazelnut bread* with choice of cheese spread (contains walnuts), and finished with a whipped cream filled mini-crepe

GLUTEN-FREE version is available by request

TODAY’S SOUP $6 Bowl ~ $3.50 cup
Chris’ recipe : Greek Chicken
chicken, chicken broth, onions, garlic, roasted red peppers, tomatoes & other vegetables, tiny pasta,
kalamata olives, lemon, greek herbs, garbanzo beans, white wine*.
Served with sheep feta cheese and rustic bread* with butter

Crepes
PULLED PORK $8
smoked pulled pork, pepper-jack cheese, pan seared white onion, red & green peppers, sour cream, tomatoes and spinach

BACON-CHARD $7
rainbow chard* sauteed with garlic & bacon, goat cheese OR smoked fontina, polenta, tomatoes & spinach

HAM $7
shaved black forest ham, Tillamook sharp cheese, tomatoes and spinach

CHEESE with tomatoes & spinach
$7 Willamette Valley Cheese Co.: horseradish havarti
$7: Goat cheddar or sheep fet
$6: Tillamook Extra Sharp Cheddar, Brie
$5: Swiss, Pepper-jack

CREME BRULEE $7
caramelized brown sugar crepe with vanilla custard, raspberry sauce*, powdered sugar and whipped cream with shaved dark chocolate

CHOCOLATE/MACADAMIA $7
shaved dark chocolate and toasted macadamia nuts, fleur de sel, served with powdered sugar & whipped cream

PEACH-MANGO-ORANGE $6
fruit spread sweetened with cane sugar, powdered sugar & whipped cream

JAM $6
Greenville Farm’s blackberry OR raspberry jam*, powdered sugar & whipped cream

DARK CHOCOLATE / BANANA/ Macadamia $7
shaved dark chocolate & sliced banana, topped with whipped cream & powdered sugar

MAYAN $6
shaved dark chocolate, cinnamon & sugar plus French sea salt, topped with whipped cream & powdered sugar

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

CINNAMON $5
cinnamon & sugar, topped with whipped cream & powdered sugar

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

Beverages
FLU FIGHTER $3: 16oz.100% orange juice, Nancy’s non-fat yogurt, local raw honey* & citrus segment

WATER $1

* Denotes ingredients procured from farmers’ market vendors. *
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See you at the market,

Eamon Molloy
Market Manager

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