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Swimming in Produce!

By 6 September 2019

We really are swimming in produce right now! There is so much goodness coming to market…you simply can’t miss any Saturdays at your favorite place during the next few weeks of abundance! Ask the farmers about bulk purchases, some do have them listed on their enews letters. Tomatoes, peppers, corn still rule but cucumbers and zucchini are starting to slow down. Jump into freezing produce for the winter, or may be you feel good about other preserving methods. If you have a question call the Food Preservation hotline from Oregon State University Extension at 800-354-7319. This service runs until Oct. 18 from 9 a.m. to 4 p.m., Monday through Friday. When the hotline is closed, callers can leave a message. The hotline is staffed by certified Master Food Preserver volunteers who can help you to preserve and store the bounty!

This is a great corn relish recipe using what we have in the market https://www.thespruceeats.com/sweet-and-hot-corn-relish-3059163

Randy Kiyokawa is often spotted at the Market. This was taken last month.

Kiyokawa Orchards is sending Donut, Red Haven and Blushing peaches this weekend, plus Honeycrisp, Zestar and Ginger Gold apples, Asian pears, Bartlett pears, amongst many more varieties. We may even see Gala and Pink Pearl apples too. Best to stop by the booth and sample what Twani has brought. She’ll have only have two boxes of pluerries though. These are the cross between a cherry and plum and are delicious when fully ripe and have such a wonderful falvor. However it’s hard sometimes to sample the full flavor at the Market. Tree fruits have to picked slightly under ripe else you’ll buy them and they will be too soft and possibly past their prime. Peaches in particular need careful selection. Gently press or squeeze the shoulder and tip (where the stem was)- but don’t dig your fingers in too tightly– if it just starts to give, it’s ripe and ready to eat. If the peach is still firm, it’s great if you like crunchy peaches or want to toss them into salads since they’ll hold up better. Just make sure that they don’t have any green tones, which is a sign that the peach was picked early and needs to ripen. Choose some with varying degrees of ripeness that way you can eat them over a longer space of time.

Lindsay from Coyote Ridge Farm is taking over the Market Kitchen this week.

Coyote Ridge Farm is taking over the kitchen and farmer Lindsay will be preparing her own produce in the recipe. Stop by and get some tips and a taste and take home a recipe sheet and get cookin’!

 

$5 Bike Helmets are back this week. These are fitted perfectly by Providence Willamette Falls Hospital and are for any age group, toddler to adult. Usually they are done for the season but this year they have some left over. Let your friends, neighbors and family know about this great deal.

Mic’s Mix (Gluten-free baking mixes) are back, so is NW Ferments, Stone Circle Cider, CH Woodworking, and Ole World Oils…and we have a new vendor joining us. ‘Recycle Art with Siofer’ makes crazy art sculptures out of recycled cooking utensils! She was a featured artist at the OC Art Fair last month and wants to give this town another chance to purchase something playful and unusual for the home or garden. Squirrelly Jane (Hazelnuts and tree fruit) is out once more this week, but back next week. The Steve and Margo Show are entertaining us in the music booth…it’s a party! Bring your coolers, bags and join us 9am-2pm at 2051 Kaen Rd. You’ll love the close parking and our amazing vendors!

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    PO Box 2931
    Oregon City, OR 97045

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