Cherry Fudge Sundaes

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Beautiful, juicy, frosty and rich, this sundae is a tempting treat. The espresso in the mezzaluna cookies is subtle and enhances the depth of the fudge. Deceptively simple, this recipe turns our market-fresh cherries, local honey, and vendors’ gelato and cookies into a cool dessert layered with flavors and textures.

Dish of cherry fudge sundae, surrounded by fresh cherries.

Serves 4

Ingredients

  • 20 sweet cherries, pitted*
  • 4 espresso hazelnut mezzaluna cookies from Bella Mercato*
  • 1 quart Gelato Maestro sweet cream ice cream*
  • ½ cup honey*
  • 4 Tablespoons butter *
  • 2 oz of solid unsweetened chocolate (2 squares if using a bar)
  • ¼ cup water
  • ¼ teaspoon salt
  • ½ teaspoon almond extract


* available at the market

Directions

Stir honey, water, chocolate and salt in a saucepan over low heat. Once the chocolate has melted, raise temperature to medium and whisk, allowing to simmer lightly. When sauce is slightly thickened and glossy — three to four minutes — remove from heat. Whisk in butter and almond extract. This recipe makes 1 cup of fudge sauce, which can be served warm or at room temperature. If you refrigerate it for later and it becomes very thick, just gently reheat over low temperature.

Cut pitted cherries into quarters. Scoop gelato into bowls. Drizzle (or lavishly dollop!) fudge sauce over gelato. Sprinkle cherry pieces over fudge sauce. With hands above the bowl, gently crumble cookies over the top. Savor every spoonful!


Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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This Week at the Market: August 20th

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Child in cat costume and face paint, coloring at the market.Our Kids’ Day is an annual favorite, and this year is our seventh year to host a day of kid-centered activities at the market. We’re blocking off SE 47th Avenue to make room for a ton of free activities including, crafts, face painting, a rock wall, goats and more!

We hope you can join us for a fun day at the market.

Kids’ Day

Our seventh annual Kids Day is sponsored by Cloud City Ice Cream. Free activities include:

Eats

Take a break from the festivities and enjoy a delicious Chicken Paella or Grilled Cheese Sandwich paired with a cold cup of raspberry lemonade to quench your thirst. There will continue to be plenty of peppers, tomatoes, cucumbers, peaches and nectarines to fill up your market basket. We saw melons at the market last week, and this week there will be apples! For a complete list of vendors, visit our market map.

Tunes

From 11:00 a.m. – 1:00 p.m., Tallulah’s Daddy will perform fun, energetic, interactive acoustic music for kids and their families.


Written by Emily Murnen, WFM Market Manager

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This Week at the Market: August 13th

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Eats

Close-up of ripe peaches.With forecasted cool temps and possible light showers, it looks as though this Sunday will give us reprieve from the dry, hot summer. Fortunately, at the market, we will continue to have bountiful produce to excite your tastebuds no matter the weather. This week you’ll find summer favorites including corn, tomatoes, peppers, peaches and nectarines. You will also see focaccia, kombucha, cider, tempeh and more.

Dragonfly Forge is back this Sunday, so bring your favorite kitchen knives and/or tools to be sharpened.

For a complete list of vendors, visit our market map.

Kids’ Activities

Kids can join Canopy Story to learn tree facts and draw their favorite tree on a large banner. Canopy Story is a research project with the PSU Institute for Sustainable Solutions asking people to provide stories about trees they love. They use the stories to research whether trees with community connections provide additional environmental or community benefit, such as improved health or reduced crime.

Tunes

From 11:00 a.m. – 1:00 p.m., Woodlander will play a variety of instruments, with rich three-part harmonies. Woodlander is an acoustic Americana trio whose music is an upbeat blend of folk, bluegrass, Cajun and swing, among other roots.

Next Week

Mark your calendar for our not-to-miss seventh annual Kids Day, next Sunday, August 20th! There will be live music with Tallulah’s Daddy, face painting, goats, a pig, crafts, and more.


Written by Emily Murnen, WFM Market Manager

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Up Close with Bread & Salt Academy

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A good breakfast burrito is a tasty way to start the morning. A breakfast burrito that does good for the community is even better. At Bread & Salt Academy’s booth, the burrito you buy supports high school students involved in an innovative nonprofit venture.  Daniel G. Miller, Executive Director, started Bread & Salt Academy as an after-school restaurant training program last January to give students at Fir Ridge and David Douglas high schools the benefit of his culinary expertise.

Bread & Salt Academy booth at the market.

“I grew up in Portland and have worked in restaurants since I was 13 years old,” says Daniel. “The work gave me confidence, a sense of empowerment, and the ability to travel the world. These are really valuable traits that I want to pass on to students. Plus, I know how many Portland restaurants really need quality help.”

In addition to learning cooking techniques, Bread & Salt Academy teaches kids job skills, and the program employs several high school graduates at the farmers markets. “Our interns learn every position at the booths and they will use this experience to transition into the workforce,” Daniel explains.

At our market, Bread & Salt Academy serves up burritos in meat, vegetarian and vegan options. Everything is prepared on site. The basic breakfast burrito comes with add-ons such as bacon, guacamole, tofu or kale, and substitutions are welcome. “Young kids come up and tweak the burrito to their individual tastes: some kids don’t like beans, others don’t want rice,” Daniel remarks. “It’s fun for us to switch things up and play around with the basics.”

Bread & Salt uses the funds from the farmers market sales to pay the staff and buy the ingredients. All remaining profit goes back into the program to support after-school classes during the school year. Daniel and his team are building next year’s program, and his eventual goal is to help disconnected kids find jobs. “We’ve created partnerships with P:EAR and New Avenues for Youth,” Daniel says. “The skills we‘re teaching these kids will be with them for the rest of their lives, and that’s so powerful to me.”


Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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This Week at the Market: August 6th

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With the temperatures forecasted to to be in the high 90’s for Sunday’s market, we have decided to close at 1 p.m. (an hour early) to avoid the worst of the heat. We will continue to monitor the weather, so please make sure to check our website for any closure updates.

Baskets of potatoes, Tomatoes, onions and red peppers at the market.

Eats

There continues to be a lot of colorful vegetables at the market including peppers, corn, cucumbers, squash, tomatoes, carrots and beets. These market favorites will provide both color and flavor for your summer menu. If you are craving sweet fruit, our vendors will have a selection of nectarines, peaches, plums, cherries and blackberries. After a long, hot week, cool off with fresh lemonade at Urban Cheese or popsicle from Lickety.

For a complete list of vendors, visit our market map.

Kids’ Activities

Kids can cool off at the kids booth by capturing dragon tears with toes in a small pool of water. There will also be face painting for those not interested in getting wet. The kids booth is hosted by the Micha-el School, a K–8 Waldorf school dedicated to the physical, spiritual and intellectual development of children.

Tunes

From 11:00 a.m. – 1:00 p.m., Eddie Parente Trio will perform contemporary and jazz standards on the violin, guitar and bass.

Community

AFS-USA is a volunteer run organization that works to build bridges of cultural understanding between countries. AFS-USA’s mission is to help create a just and peaceful world by providing international and intercultural learning experiences to individuals, families, schools and communities through a global volunteer partnership. Come by and learn more about the organization and its volunteer opportunities.

Upcoming

Mark your calendar, because you’re not going to want to miss the seventh annual Kids Day on Sunday, August 20th! We will have a plethora of kids activities including live kids music, face painting, eclipse crafts and more!


Written by Emily Murnen, WFM Market Manager

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Indian Pita Pockets

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I love salads and grilled foods, but knee-deep into summer I crave something different. Alan’s Awesome Chutney made me long for savory curry flavors. Thankfully, our vendors have orange cauliflower, Japanese eggplants, onion and zucchini ready to go. And the Lentil Tempeh at Squirrel & Crow Foods adds some healthy, delicious protein.

This dish can be cooled and served at room temperature for same-day dinner sandwiches or refrigerated in an airtight container for up to four days for lunches. Wondering what to do with your leftover chutney? The guys at Alan’s booth will tell you it also pairs wonderfully with soft cheeses or roasted meats.

Plate of Indian Pita Pockets.

Makes approximately 6 pita pocket halves

Ingredients

  • 1 onion, chopped*
  • 1 medium head of cauliflower, cut into bite-sized florets*
  • 1 large zucchini, chopped*
  • 2 6-inch Japanese eggplants, chopped*
  • 1 Tablespoon butter*
  • 1 8 oz. loaf of Squirrel & Crow Lentil Tempeh, cut into cubes*
  • 1 jar of your favorite flavor of Alan’s Awesome Chutney*
  • 2 to 3 Tablespoons vegetable oil
  • ½ of a 14oz can chickpeas, rinsed and drained
  • 2 garlic cloves, crushed
  • 1 Tablespoon fresh ginger, peeled and grated
  • 2 teaspoons Madras curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon  salt
  • 3 rounds of pocket bread, sliced in half
  • 1 6 oz. of Greek yogurt

* available at the market

Directions

Heat a large nonstick skillet on medium-high heat and add the vegetable oil to coat. (Don’t use olive oil or cold-pressed oils or the tempeh will burn.) Add tempeh cubes and fry, tossing occasionally, until brown on all sides — about 5 to 8 minutes. Remove pan from the burner. Toss with salt and pepper, remove tempeh from the pan, and set aside on a paper-towel-lined plate to keep them cubes crisp.

Lower heat to medium. Wipe out the pan and add butter and onion. Sauté for 5 minutes. Add the ginger and garlic and sauté for another minute. Then add the cumin and curry powder and stir, cooking for a minute to let the heat bring out the flavors in the spices. Toss in the cauliflower, add ⅓ cup of water, and cover the pot. Cook for 10 minutes, stirring once halfway through.

Add the zucchini, eggplant, a good pinch of salt and another ⅓ cup of water. Cover and cook for 10 to 12 minutes, stirring occasionally to ensure even cooking. If necessary, add a bit more water to prevent mixture from sticking to the pan. Once the veggies are soft, make sure the mixture absorbed all the water. If not, let it cook uncovered for a few minutes. Add a bit more salt to taste if needed.

Right before serving, toss the tempeh cubes into the Indian mixture. (If serving on another day, mix your tempeh into the curry mixture — the cubes will soften in the fridge). Spread a 1½ Tablespoons of chutney on bottom layer of a pita pocket half. Smear 1 oz. of Greek yogurt on top of chutney. Fill pocket with ⅙ of the Indian mixture and serve.


Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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This Week at the Market: July 30th

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Eats

Piles of pickling cucumbers.It’s that time of year to start thinking about pickling and canning. This week there will be pickling cucumbers, green beans, cabbage and beets for all of your pickling and canning needs. There will also be plums, apricots and peaches if you prefer something sweeter to can.

This will be the last week Kiyokawa Orchards will have the tart (pie) cherries, so if you were thinking about making a cherry pie, this is the week to do it!

The peppers and tomatoes are continuing to multiply at the market, and corn, greens, carrots and several varieties of beans will continue to be plentiful as well.

For a complete list of vendors, visit our market map.

Kids’ Activities

Kids can show off their coloring skills on fun coloring and activity pages at our kids booth this week.

Tunes

From 11:00 a.m. – 1:00 p.m., Macaulay Balkan will perform rousing renditions of Eastern European folk music featuring vocals, fiddle, accordion, and upright bass.

Sponsor

Woodstock Hardware and Garden has everything you need for indoor and outdoor urban gardening in addition to paint, tools, plumbing and electrical supplies and more. Stop by their store after the market to shop.


Written by Emily Murnen, WFM Market Manager

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This Week at the Market: July 23rd

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Eats

Bunches of radishes.There continues to be a vegetable and fruit rainbow at the market each Sunday. You will find red radishes, orange tomatoes, yellow squash, green kale, blueberries, magenta cherries, purple cauliflower, and white currants. To add to your colorful basket, you can find blackberries, green beans, cabbage and corn.

Looking for a way to cool down this weekend? Stop by the market for one of several cold treats. Urban Cheese has thirst-quenching raspberry lemonade, Gelato Maestro has several delicious flavors of gelato, and Lickety offers refreshing ice pops. For a complete list of vendors, visit our market map.

Kids’ Activities

Let creativity run wild at the kids booth this Sunday! Kids can decorate bookmarks to put in all their summer reading program books.

Tunes

From 11:00 a.m. – 1:00 p.m., Worn Out Shoes Stringboard will perform old-timey music with a touch of bluegrass.

Community

Eastside Village is a volunteer, non-profit organization formed to help seniors age in place with services, social events and referrals. The organization serves 23 Portland neighborhoods on the east side of the city. Come by the Eastside Village booth to learn more about how they are enabling Portland’s older adults age at home and in their community healthily, affordably and happily.


Written by Emily Murnen, WFM Market Manager

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This Week at the Market: July 16th

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Updates

Our 2017 greeting card set is now for sale at the Woodstock Farmers Market! The amazing artwork was created by 12 talented students from Woodstock, Duniway and Lewis Elementary Schools. Proceeds from the card sales help us continue to offer a free kids’ activity every week and fund our annual, free Kids’ Day Celebration. This year’s Kids Day will be held on August 19th. We are honored that these wonderful artists and their parents have allowed us to use their beautiful artwork to support our market. You can purchase a card set at the information booth starting this Sunday.

Eats

Ears of white corn.Our vendors will continue to offer delicious fruit including cherries, blueberries, raspberries and blackberries. You will also see the arrival of sweet corn and more cucumber, green beans, potatoes and beets.

You deserve sharp knives to cut all the vegetables from the farmers market. Bring your favorite kitchen knives and/or tools to Dragonfly Forge this Sunday for knives and tool sharpening.

For a complete list of vendors, visit our market map.

Kids’ Activities

Kids can join Southside Swap and Play to make paper plate clams. Make sure you ask them about their 3,000 square feet play space (here in Woodstock) where children engage in both dramatic and imaginative play with their parents. They have art tables, water tables, sand tables, story-times and classes.

Tunes

From 11:00 a.m. – 1:00 p.m., father/daughter duo The Merlins will bring you the unique music of Quebec and old English Folk songs on the button accordion and fiddle.

Community

The Woodstock Neighborhood Association (WNA) works to create a sense of community and maintain and improve the livability of the Woodstock Neighborhood. Stop by their booth to find out more about getting involved in our neighborhood.

Sponsor

Grand Central Bakery serves delicious, authentic food made from high-quality local and sustainable ingredients here in the Woodstock neighborhood. Stop by their booth for yummy samples and to find out more about this neighborhood bakery.


Written by Emily Murnen, WFM Market Manager

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New Potato and Bean Salad

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A cold potato salad is a hearty side dish to a grilled dinner and this one can be made up to two days in advance. I used a Fire Brew tonic to create an oh-so-good-for-you dressing. While the tonic has a spicy kick straight from the bottle, the mellow new potatoes smooth out the spice. Sitting in the fridge allows the flavors to infuse and frees up time when you have company coming over for BBQ. In keeping with Fire Brew’s health-conscious properties, I added some kidney beans for fiber. Market-fresh green beans are a flavorful way to give this salad a clean crunch. A big bonus of this salad is its dairy-free nature, so it can sit outside of the fridge all day making it great for summertime potluck parties.

A bowl of new potato and bean salad.

Serves 4 as a side dish

Ingredients

  • ¾ lb. small new potatoes: red, purple, or a combination*
  • ⅓ pound green beans*
  • ¼ cup chopped onion*
  • 2 Tablespoons freshly chopped parsley*
  • 4 Tablespoons Fire Brew Garden Blend*
  • ¼ cup olive oil
  • Good pinch of salt
  • ½ can kidney beans

* available at the market

Directions

Scrub potatoes but don’t peel them. Set aside. Trim the green beans and cut into bite-sized pieces. In a medium pot, steam the green beans about four or five minutes until just tender crisp. Pierce with a fork to test for doneness. Remove from heat, remove steamer, and run beans under cold water to stop their cooking. Set aside.

Cut the larger potatoes in half or quarters. (I used some tiny ones too that I didn’t cut, but the cut ones soaked up more of the “vinaigrette” flavor.) Add potatoes and enough water to the pot to cover them. Bring to a boil over high heat and boil until tender (about eight minutes). While the potatoes are cooking, chop the onion and sauté on a low heat in a bit of olive oil or butter. Drain and rinse the kidney beans.

In a large bowl, whisk the Fire Brew Garden Blend, chopped parsley and olive oil. Drain the potatoes and, while still warm, add them to the bowl with the dressing. Toss thoroughly. Add the green beans, kidney beans and toss again. Let come to room temperature before placing in the fridge overnight (or up to two days). Serve cold or at room temperature.


Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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