New Produce At The Market

Our market appreciates your continued support during COVID-19. Locally grown food is becoming more and more desirable and I think we can all agree, it just tastes better! Please follow our newsletter and social media posts for continued updates on our market format. As the seasons change so will our market model. Our goal is to provide our community with a local source of fresh food in the safest way possible. Thank you for your patience as we work on solutions to make your market experience an enjoyable one.

The days are lengthening, the grass is getting greener and spring produce is making a bold introduction. Leafy greens, spicy radishes and tender asparagus are breathing life onto our winterized palates. We’re still embracing cozy, nourishing soups made with meaty shiitake mushrooms and nutrient rich spinach, yet at the same time snacking on fresh picked strawberries. It’s a beautfiul season to build meals. As we find ourselves home,  it’s our chance to become innovative in our kitchens. We’ve been given an opportunity to reclaim food as it was meant to be eaten. It’s a time to pause before rushing headlong into summer. The foods that are gracing our markets beg for simplicity and require little adornment. The season is fleeting for our cool crops so let’s enjoy them with a spirit of gratitude.

Speaking of fleeting seasons, Lindsay from Coyote Ridge has a new addition to her menu this week. Known for it’s short season, Garlic Scapes are a special treat. Garlic Scapes can be used chopped up in salads, sauteed with veggies, included in flavorful ramens or added as an attractive, tasty garnish. My favorite way to enjoy them is in pesto and this recipe from The New York Times has served me well. It’s easy, economical and packed with flavor. Serve tossed with pasta or spread on one of Grano’s baguettes, placed briefly under the broiler.

Garlic Scape Pesto

1 cup Garlic Scapes, sliced crosswise (about 10-12 scapes)

1/4 cup raw sunflower seeds

1/2 cup extra virgin olive oil

1/4 cup Parmesan cheese (leave out for vegan)

1/2 cup basil leaves

Juice of one lemon

Place the garlic scapes in a food processor and pulse for 30 seconds.

Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.

Add the olive oil and process on high for 15 seconds

Add the Parmesan cheese (or add nutritional yeast or vegan parm to keep dairy free) and pulse until the ingredients are combined.

Add the basil and lemon juice, and process until reaching the desired consistency.

Add salt to taste and serve immediately.

 

 

 

Melissa from Sun Love Farms has some delicious red radishes available right now. They will go quickly so make sure you pre order. I love radishes in salsa and this recipe is from Slice of Heaven Farm, a local farm in the Gresham area. What a great way to invite a summer favorite to your table in spring.

Radish Salsa

1 bunch radishes

1 bunch cilantro

1 onion

Fresh lime juice

Sea Salt

Dice radishes and onion.

Chop cilantro

Combine all 3 and squeeze the juice of 1 lime

over the bowl.

Season with sea salt

Let this marinate in the fridge for at least one hour before serving. It’s great on tacos, burritos or scooped up with some of The Hummus Stop’s pita chips

Anna from Brown Bottle Farm will be offering snow peas, cabbage and MAYBE some yellow squash (fingers crossed)

Strawberries are going quick at RJ Farms. We are a still a couple weeks out before South Barlow Berries and Albeke Farms return with their berry bounty.

Speaking of South Barlow, Natalia from South Barlow Pretzels is back this week! She is bringing an assortment of her delicious soft pretzels (vegan options too) My favorite is her cinnamon sugar and I for one, can’t wait. South Barlow Pretzels is not on the app quite yet so plan on purchasing onsite.

You may have seen our new cheese vendor pop up on the app. ByGeorge Farm is a farmstead creamery located down in Jacksonville, Oregon. They farm with over 20 pasture raised Jersey Cows. They create incredible artisan cheeses in the French, Alpine and American styles. We are excited to have them join the OCFM family and they look forward to your orders!

Spring is the time to get your garden implements sharpened! Bob from As Iron Sharpens Iron is here to ready your tools for summer projects. Bob suggests dropping off your tools at market’s opening and then returning to pick up near closing, around 1:45. Very convenient. He even does lawnmower blades!

We continue to add new vendors to our app weekly. As a reminder,  cut off time is 11PM on Thursday nights. We ask when you arrive at the drive thru to have your confirmed order either printed out or pulled up on your phone for easy retrieval of your items. Here is our link to download our What’s Good Marketplace order app

http://www.sourcewhatsgood.com

 

Vendors will have product for sale on site as well so if you forget to order, no worries. We have you covered.

I’m including the list of vendors who plan to be at the market this week. Please note, Campfire Farms is out this Saturday and have plans to return with a lot of product on May 23rd, in time for Memorial Day grilling.

503 Distilling

As Iron Sharpens Iron

Brown Bottle Farm

Coyote Ridge Farms

Farm D’ICI

Fisher Ridge Farm

Forest Edge Wines

Grano Bakery

Lavish Lavender

Lee’s Gardens

Maggy’s Farm

May’s Flowers and Produce

Mindful Mushrooms

Pheasant’s Eye Farm

RJ Farms

S&K Nursery

Sara’s Tamales

Sandy Bluff Farm

Squirrelly Jane’s Hazlenuts

Stillweather Spirits

Sun Love Farms

Sudsy Elements

T Bees S Honey

The Hummus Stop

The Pie Guy

Wild Oregon

Wildland Kombucha

 

In closing, thank you again for your friendly waves, patience and kind smiles. We look forward to seeing you back at the market.  Remember our hours are 9-2!

Jess

“What makes the farmers market such a special place is that you’re actually creating community around food”

-Bryant Terry