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First Market Of 2021!

By 30 December 2020

Welcome to our 2021 season!

We are happy to return for our first market of 2021 this Saturday, January 2nd. While winter brings a slower pace, shortened days and at times, inclimate weather, we are eager to celebrate this season of quiet with hearty and nourishing warm foods.

Thankfully the market still has fresh produce (including a small amount of broccoli and cauliflower), pasture raised eggs and meat, pantry and dry goods, baked items and distilled beverages to refill your shelves and fridge.

Soups, stews and sheet pan meals (veggies and a protein of choice roasted all together) are perfect for this time of year and making extra allows you to freeze or keep for tasty lunches throughout the week. Cost effective and simple to make, as well!

Boost your soup’s nutrition by adding roasted veggies and hardy greens. Slow roast winter squash or a protein such as chicken or mushrooms for a flavor packed, nutrient rich addition.

Cook a big pot of beans and portion out the extras to store in the freezer. Cooked beans freeze beautifully!

There are lots of ways to stay cozy this season but nothing better than a good meal to warm those around your table.

Eating black eyed peas on New Years Day has long been a Southern tradition to signify luck and prosperity in the new year. They’re commonly served with a hardy green such as collard greens and simmered with a ham hock or bacon. Beans are super easy to make vegetarian – just swap chicken stock for veggie broth and eliminate the meat. Plus, they’re incredibly versatile, healthy and extremely inexpensive. If you don’t want to cook your own beans, just buy some canned ones. Although once you start cooking your own you will be surprised by how easy it is

Check out this how to guide followed by the recipe for Black Eyed Peas from www.delish.com1. Let them soak.

Place your beans in a large bowl and add enough water to cover by at least 4 inches. Let them soak overnight.

2. Let them simmer.

Drain your beans from the soaking liquid and give them a quick rinse under cold water. Place beans in a large pot and cover them with 4 inches of chicken stock. Simmer, covered, for about 1 hour. Start checking after 45 minutes to see of they are tender and add more broth or water as necessary to keep them covered. Add in a ham bone if you have one for even better black eyed peas!

3. Dress them.

Once your black eyed peas are tender you can season them up and add any extras you want. Add some spinach or other greens during the last 5 minutes or so and season with some salt, pepper, and any other favorite seasonings!

1 lb. dry black eyed peas

6 c. low-sodium chicken or veggie stock

2 c. baby spinach or other greensKosher salt

Freshly ground black pepper

DIRECTIONS

  1. Add beans to a large bowl and add water to cover by at least 4 inches. Cover and let soak for at least 6 hours and up to overnight.
  2. Drain beans and rinse under cold water. In a large pot over medium heat add beans and chicken broth. Bring to a boil then reduce heat and let simmer, covered, 45 minutes or until beans are tender. Add more broth as necessary.
  3. Stir in spinach and simmer another 5 minutes. Season with salt and pepper.
Christina of Campfire Farms is sharing this Pork Schnitzel comfort classic from Food and Wine magazine. Minimal ingredients, a kiddo favorite and easy to make. Serve with applesauce for a truly traditional meal. Plus, you can find all the main ingredients right at the market!

Pork Schnitzel With Warm Potato Salad

12 ingredients

Meat
4 oz Pork chops, boneless

Produce
1 lb Fingerling potatoes, small
1 cup Flat-leaf parsley
3 Garlic cloves
1 tsp Thyme, leaves

Baking & Spices
1 cup All-purpose flour
1 Salt and freshly ground pepper
1 1/2 tbsp Sugar

Oils & Vinegars
1/4 cup Canola oil
1/2 cup White wine vinegar

Bread & Baked Goods
2 cups Panko or bread crumbs

Liquids
2 Eggs beaten with a bit of water

Directions

Instructions Checklist

  • Step 1In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.
  • Step 2Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.
  • Step 3Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.
  • Step 4In a large skillet, heat 1/2 inch of oil until shimmering Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.
Vendors Here This Week

Produce:
Sandy Bluff Farms, Amica Farms, RJ Farms. Mindful Mushrooms, Mulino Microgreens, Brown Bottle Farms

Pasture Raised Meat:
Fisher Ridge Farms, Campfire Farms

Pantry and Dry Goods:
Esotico Pasta, Durant Olive Oil, Basha Products, T Bee S Honey, 29 Kettle Freshly Roasted Nuts

Prepared Foods:
Picasso PDX Picante, The Hummus Stop, Lovere Mylk, Owl and Anchor (fully prepared meals), By George Artisan Cheese

Baked Goods:
Small Baking, La Provence, Sinful Confections (vegan, allergy free, gluten free), Henry Higgins Bagels, Two Sisters Vegan Bakery, The Pie Guy, Quiche Me If You Can

Coffee and Tea:
Double Jump

Wine, Cider, Distilleries:
Forest Edge Vineyards, Stone Circle Cider, Westward Whiskey, Stillweather Spirits. Pilot House Distilling, 503 Distilling, 12 Bridges Cider

Wellness Products:
Healthy Roots CBD Products, Sudsy Elements, The Wilderness Maven Herbal Apothecary

Prepared Hot Food (To Go Only):
Cafe de Crepe, The Coop, Sara’s Tamales

OUT THIS WEEK:
Sun Love Farms. Diana’s Delights, Trail Distilling, Coin Toss Brewing, Landia Organic Skin Care, Sidekick Provisions, That’s Good Garlic, Squirrelly Jane’s Hazelnuts, ZR Jewelry

DONE FOR THE SEASON:
Wild Seafood, Coyote Ridge Farm, Sawdusters, CH Woodcraft

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Contact

  • (503) 734-0192
  • Mailing Address:
    PO Box 2931
    Oregon City, OR 97045

No Smoking, No Dogs, No Smoking Dogs

Please Note

Debit Cards and Oregon Trail (SNAP) cards and all WIC coupons are accepted at the Market, as well as cash. We ask that you please leave dogs at home and not smoke in the market or the surrounding parking lot. We thank you for your cooperation.

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