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How To Celebrate Late Summer Veggies

By 23 September 2020

This Saturday we happily return to our regular hours of 9am – 2pm.
We are beginning to see evidence of fall with cooler mornings, changing leaves and some much needed rain. Despite it all, the market continues to boast beautiful produce; ripe tomatoes, tender eggplants, sweet carrots, crisp zucchini and brightly hued peppers. Lots of healthy food awaits you and we look forward to contributing to your health and well being that comes from shopping at the market. Our farmers need your support, especially after these tragic fires which damaged many of our farmer’s crops and buildings. From all of us at Oregon City Farmers Market we appreciate our customers!

 

The New York Times describes Pasta Alla Norma as ‘down-home, primal Sicilian cooking, using inexpensive and commonly available ingredients: olive oil, eggplant, tomato and pasta. A showering of grated ricotta salata and toasted bread crumbs adorns this humble yet justly famous dish. The Sicilian composer Vincenzo Bellini adored it with such a passion that it was eventually named after his 19th-century opera “Norma” — or so goes the story.’

This recipe from Mark Bittman brings all that late summer flavor to the table. You can find all the veggie ingredients at Coyote Ridge Farms.

https://www.markbittman.com/recipes-1/pasta-alla-norma

Mark Bittman’s Pasta Alla Norma

INGREDIENTS

20 to 30 cherry tomatoes, depending on size, cut in half
Olive oil
Salt
Thyme sprigs, if you have them
2 cloves garlic, lightly crushed and peeled
12 small eggplants, about a pound total, trimmed and cut in half the long way
300 grams of pasta, about 2/3 pound
2 to 3 ounces ricotta salata, grated or diced small
20 basil leaves, torn

 

INSTRUCTIONS

1. Heat the oven to 275 degrees. Put the tomatoes in one layer in an ovenproof pan and drizzle them liberally with oil, then salt and sprinkle with thyme sprigs, if using. Roast for about an hour, then stir and roast for another half-hour or so. When tomatoes are shriveled, add garlic, turn down heat to 225 degrees and roast for at least another hour. They should not cook completely dry; if they threaten to overcook, turn the heat down or pull them out. Fish out the garlic if you like.

2. Sizzle the eggplant in about 1/4 inch of oil over medium heat. The oil should bubble steadily. Turn eggplant as needed until nicely browned. Drain on paper towels, and when cool enough to handle, cut roughly into strips.

3. Meanwhile, bring a large pot of water to boil for the pasta. Add the eggplant to the tomatoes and stir. If the sauce is too thick, thin it with a bit of the pasta water. Cook the pasta and warm a serving bowl. At the bottom of the bowl put half the sauce and half the ricotta salata. Add the pasta and the remaining sauce, cheese and basil and toss.

If you’re looking for a tangible way to support your local farmers, consider purchasing a Winter CSA box. Not sure what that is? CSA stands for Community Supported Agriculture. Basically it is a subscription for fresh food. Purchasing a share from local farms allows you to receive a scheduled box of fresh, seasonal produce on a weekly or bi weekly schedule. The amount of shares the farm sells will determine the amount of produce grown. This benefits both the farmer AND the customer. Less handled, fresh, seasonal and locally grown produce for the customer and direct money to the farmer.

Melissa at Sun Love Farms just opened up her Winter CSA Subscriptions. Check out her link below for details and sign ups
https://app.barn2door.com/e/9bwM3/all/JzpMK

SNAP recipients still have the added benefit of our Double Up Food Bucks program which allows up to a 10.00 match. PLUS, we have an additional 10.00 available thanks to our Metro Enhancement Grant from the City of Oregon City. That’s a total of 20 EXTRA dollars to use at the market per visit. Stop by our info booth to get your match!
VENDORS HERE THIS WEEK

Produce
Dirt Rich Farms, Farm D’ICI, Sun Love, Coyote Ridge, Sandy Bluff, Brown Bottle, Kiyokawa Orchards, Mindful Mushrooms, May’s Produce and Albeke Farms

Pantry and Prepared Foods
Pam’s Pickled Products, Bliss Nut Butter, Diana’s Delights, 29 Kettle, Picasso’s Portland Picante, The Hummus Stop, Spice Pilgrim, T Bee S Honey

Bakery
The Pie Guy, Grano Bakery, Small Baking Company, La Provence, 2 Sisters Vegan Pastries, South Barlow Vegan Pretzels

Meat
Campfire Farms
Lady Lane

Distilleries and Brewers
503 Distilling, Stillweather Spirits, Coin Toss Brewing

Body, Wellness, Skincare
Landia Organic Skincare, Healthy Roots Hemp and CBD Products, The Wilderness Maven,
Lavish Lavender, Sudsy Elements

Coffee and Teas
Double Jump

Dairy
Lady Lane Farms

Fresh Flower Bouquets
Hill Tree Gardens
May’s
Lee Gardens

Knife and Implement Sharpening
As Iron Sharpens Iron

Local Artisans
Sew Silly
ZR Jewelry

Please note the following vendors are out this week
Squirrelly Jane, Fisher Ridge Farm, RJ Farms, My Copper Heart, Forest Edge Vineyard, By George Artisan Cheese, Trail Distilling,

Done for the season
South Barlow Berries
Wildland Kombucha

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Contact

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

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