Late Summer Harvest

By MarketManager 8 September 2022

It’s hard to believe we’re heading into the middle of September! School has started for many, and schedules are migrating back to a routine after the flurry of summer activities.
Through it all, the market remains consistent, and we hope you will continue to make Saturday mornings part of your weekend schedule. We’re grateful to be here each week with locally grown and made foods, artisan goods and fresh groceries.
We eat with the seasons and right now, the variety is outstanding. We continue to have juicy ripe tomatoes, sweet corn, peppers of all sorts, stone fruits, fresh herbs, greens, fall berries and root veggies. Celery is making an appearance thanks to Brown Bottle Farm and garlic is prolific right now.

Welcome back to some returning vendors this week!
Trail Distilling
Sew Silly
PowWow4BowWow doggy treats
Hazel n Blue
Sao Noi
Wild Roots Spirits
Rock Creek Romneys
Bean Bar Tofu

We know you’ve been missing our friends, Ed and Diana, of Divine Mini Donuts. They will be returning in October, just in time for warm fall donuts!

This week we’re also welcoming a new and emerging small farm who will ‘pop up’ with the market now and then. Heidi Gorton-Rigazzi of Back Four Farm tends land right here in Oregon City and grows a variety of produce such as eggplant and fresh basil, for starters.
She protects the soil’s health by adopting regenerative farming practices to increase the concentration of organic matter in soil, promote biodiversity and increase resistance to plant pests and diseases. Heidi is excited to be here and meet our wonderful customers and fellow vendors so make sure to stop by and welcome her on Saturday.

Make sure to check the rest of our newsletter for attending vendors and an inspiring recipe centered around summer veggies. Plus, we have a vendor highlight for you, Sao Noi Chili Oils!

You can find us this Saturday from 9-2 at 2051 Kaen Road (corner of Kaen and Beavercreek Roads) here in Oregon City.

We look forward to seeing you!

With the bounty of corn, tomatoes and cucumbers right now, it’s always a delight to discover a new dish celebrating the flavors of late summer.
We love this simple recipe from The New York Time Cooking created by Martha Shulman. Highly versatile, you can serve this refreshing mixture as a salad, as a topping for whole grains or as a salsa with grilled fish or chicken.

Tomato, Cucumber, and Corn Salad

Ingredients

Yield: 6 servings

1 to 1¼ pounds ripe tomatoes, cut in small dice
½ European cucumber, 2 Persian cucumbers or 1 regular cucumber, peeled if waxy, seeded if the seeds are large, and cut in small dice
2 ears corn, steamed for 4 minutes and kernels removed from the cob
1 to 2 serranos or jalapeño pepper, minced (seeded for a milder salad)
Salt to taste
¼ cup chopped cilantro
2 tablespoons rice vinegar
1 tablespoon fresh lime juice or lemon juice
2 tablespoons extra virgin olive oil
Optional: 1 ounce feta, crumbled (about ¼ cup)

Preparation

Mix together all of the ingredients. Let sit in or out of the refrigerator for 15 minutes before serving, then toss again.

VENDOR HIGHLIGHT – Sao Noi!

Sao Noi, a women owned chili oil company, create inspiring SE Asian chili oils, using their mothers’ recipe. Sao-Noi literally translates to ‘little girl’ in Laotian inspired by mom and founder, Marni, who is the youngest of 8 siblings.

The exotic flavors in their sauces celebrate Molly and Lisa’s (sisters) SE Asian roots. Today they’re handcrafted in small batches. In addition to Sao-Noi’s chili oils, you can also enjoy their Peanut Sauce (highly recommend to pair with Bean Bar’s Tofu) compliments of their father’s recipe and their newest addition, Beef Jerky, in flavors such as Lemongrass and Ginger.

Visit Molly on Saturday for recipes to inspire you!

You may have noticed some of our vendors missing, causing some gaps in the market. This is due to delayed crops, staffing issues, product availability and illness. We apologize for the inconvenience but appreciate your patience and continued support of our vendors and market as we navigate through another challenging year

September 10, 2022, Vendors

Community Groups:
Master Gardeners
Village at the Falls

Hot Food:
Sara’s Tamales

Farms:
Back Four Farm
Brown Bottle Farm
Kiyokawa Orchards
Albeke Farm
Mulino Microgreens
Canby Farm and Kitchen
Farm D’ICI
Mindful Mushrooms
Pheasant’s Eye Farm
RJ Farms
South Barlow Berries
Sun Love Farm
Holley’s Produce

Bouquets
Holley’s Flowers
Lee Gardens
Hill Tree Garden

Dairy:
Lady Lane Farm – milk, cheese, butter, ice cream, cream, chocolate milk

Meat: (chicken, pork, beef, lamb)
Martson Farm
Campfire Farm
Lady Lane Farm
Rock Creek Romneys

Seafood:
Dank Fish PDX – Native caught Salmon and Steelhead off the Columbia River, smoked and canned, too

Eggs:
RJ Farms
Lady Lane
Campfire Farms

Baked Goods:
Small Baking Company
La Provence
Sinful Confections (Vegan/GF)
Mr. Baklava
South Barlow Pretzels

Prepared Foods
The Hummus Stop (v)
Fink’s Ferments (v)
Mad Mama’s Salsa (v)
Bean Bar Tofu (v)
Sao Noi (sauces are vegan)

Pantry:
Squirrelly Jane’s Hazelnuts
2 Angry Cats
29 Kettle
Golden Drops Turmeric Paste
Double Jump Coffee Beans
T Bee S Honey
Spice Pilgrim
Lavish Lavender

Coffee/Kombucha/Beverages
Double Jump Coffee – Pour overs, cold brew, sun teas

Wine/Beer/Cider/Spirits
Trail Distilling
503 Distilling
Forest Edge Vineyard
Viola Orchards
Wild Roots Spirits

Wellness and Skincare:
Rowen Forest
Healthy Roots CBD
Goat Goddess Soap

Services:
As Iron Sharpens Iron

Artisans:
Hazel n Blue
Gather in Flame
ZR Jewelry
The Grate Plate

Out This Week
Golden Age Kombucha
Spice Pilgrim
Wild Roots Farm (back in 2 weeks)
Landia Skincare
Squirrelly Jane’s (Back 9/17)
Ed’s Divine Mini Donuts
My Copper Heart
Sew Silly (back 9/17)
Dregs Vodka

Done for Season:
Pam’s Pickled Products
Karla’s Green Glass Designs
Sasquatch Botanicals

News and Updates

Late Summer Harvest

Ingredients

Preparation

Contact

Please Note