This Week at the Market: October 14th

Posted on:

We’ve been getting a lot of questions about when the market season ends. Fear not, we still have three more Sundays for our regular season then we return for our Harvest Market in November.

Eats

Varieties of winter squash.Fall is here! There continues to be delicata squash, pumpkins, and several other varieties of winter squash in addition to fall favorites such as Brussels sprouts, apple cider, wild mushrooms, and potatoes. If you haven’t stocked up on apples and pears for sauces, butters and jam, this is the week to do it!

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

Kids’ Activities

Portland Waldorf School will be on hand to assist children in a fun craft with seasonal materials. Located on a beautiful 7.2 acre campus in downtown Milwaukie, Portland Waldorf School is a pre-k through 12th grade school with a mission to educate children for the whole of life.

Tunes

From 11:00 a.m. – 1:00 p.m., Hops & Honey Goodtime Band will perform Prohibition Era jazz, blues and rags of the 1920s-’30’s.

Upcoming

Save the date for Sunday, October 28th, the last day of our regular season and our seventh annual Halloween Carnival. This event is not to be missed. Bring the whole family for trick-or-treating, live music, delicious food and several kids crafts.

After a three week hiatus, we will be back for our Harvest Market on Sunday, November 18th. You will be able to stock up for Thanksgiving and the winter.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: October 14th

Pear Almond Galette

Posted on:

When I was a child, my great grandmother would get boxes of pears from a local farmer every fall to can for the coming year. The scent was intoxicating. She’s plop me down in front a box, pick out a perfectly ripe fruit, and pass me a napkin. I can still feel the juice running down my chin. This galette is not overly sweet, so the delicate flavor of the pears shines through. If you’d like to boost the sugary quotient, serve it with whipped cream or ice cream. We found it to be perfect as-is with a glass of Pinot Gris. I used a combination of Anjou and Bartlett pears, but our farmers can direct you to other varieties that hold their shape while baking if you prefer. And don’t forget to get some pears for snacking — there’s nothing in the world like ripe pear juice dripping down your chin!

Crisp and toasty Pear Almond Galette.

Serves 4

Ingredients

  • 3 pears, that slightly give when pressed with your finger *
  • 2 eggs *
  • 3 Tablespoons softened butter*
  • 2 teaspoons honey*
  • 1 pastry pie crust
  • ⅓ cup almond meal (finely ground almonds)
  • 1 Tablespoon flour
  • ¼ cup sugar
  • 1 Tablespoon Turbinado sugar


* available at the market

Directions

Roll out pastry dough into an 10-inch circle, making sure there are no tears in the crust. Prick the dough all over with a fork and refrigerate. Heat oven to 375°F. Whisk almond meal and flour together in a small bowl and set aside. In large bowl, use a mixer to combine butter and sugar until light and fluffy. Add one egg and beat in thoroughly. Add the almond/flour mixture and mix together.

Combine ½ cup cold water with 2 Tablespoons lemon juice in a medium bowl and set aside. Peel, half and core the pears one at a time, and slice them into ¼-inch slices. (A melon baller works great to remove the cores.) Gently swish the slices in the water/lemon juice mixture bowl to prevent browning, set them on a plate, and prepare the next pear. Repeat.

Beat the remaining egg in a ramekin and set aside. Take the pastry out of the fridge and move it onto a large baking tray. Gently score a 1 ½-inch border all the way around the dough, but don’t poke through. Your inner circle should be about 8 ½ inches across. Smear the almond mixture on the inner circle of dough, and arrange pear slices on top of the mixture. (It may not take all of the slices.) Fold the 1 ½-inch border of dough inward, covering the outer parts of the pear slices. Brush some of the beaten egg over the pastry border and sprinkle with Turbinado sugar.

Bake for 30 to 40 minutes or until the almond mixture is light brown in between the pears, checking it after 30 minutes to be sure it’s not overbrowning. Place the baking sheet on a wire rack.  Melt the honey and stir in 1 teaspoon of boiling water. Brush the glaze over the visible pear slices. Serve slightly warm or at room temperature. Enjoy!


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

Posted in Feature, Recipe | Comments Off on Pear Almond Galette

This Week at the Market: September 30th

Posted on:

Eats

Delicata squash.Despite the higher temperatures this week, I’ve definitely seen signs of autumn, such as the changing colors of the leaves and the bounty of fall favorites at the market including winter squash, pears, apples, pumpkins, and grapes. You will also be able to fill your shopping baskets with staples such as meat, eggs, and cheese. For a complete list of vendors, visit our market map.

Kids’ Activities

Join Hearth and Home Midwifery for a jack-o-lantern construction paper craft and leaf collage station. There will even be face painting!

Tunes

From 11:00 a.m. – 1:00 p.m., Bill & Steve will perform bluegrass, old-timey, blues, ragtime, and novelty songs.

Upcoming

Save the date for Sunday, October 28th, the last day of our regular season and our seventh annual Halloween Carnival. This event is not to be missed. Bring the whole family for trick-or-treating, kid’s music, delicious food and several kids crafts.

After a three week hiatus, we will be back for our Harvest Market on Sunday, November 18th. You will be able to stock up for Thanksgiving and the winter.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: September 30th

This Week at the Market: September 23rd

Posted on:

The Woodstock Farmers Market is toasting fall weather with our second annual Oktoberfest celebration! Our sponsor, Double Mountain Brewery, is pouring pints and donating all proceeds to our market, so support the market by enjoying a $5 pint!!

Eats

Couple dressed in traditional Oktoberfest clothes.For an Oktoberfest treat, there will be grilled bratwurst from regular market favorite, Block & Board, and Dos Hermanos Bakery will be serving up fresh pretzels. There will continue to be a bounty of fresh fruits and vegetables to fill your shopping baskets fall favorites such as pears, apples, greens, peppers, potatoes, winter squash, and much more!

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

Kids’ Activities

Oktoberfest is not just for the adults; we will have several kids activities as well! Kids can decorate make acorn wool necklaces with Portland Waldorf School, make bead creatures, and enjoy Oktoberfest coloring pages. There will also be face painting!

Tunes

From 11:00 a.m. – 1:00 p.m., Hops & Honey Goodtime Band will perform Prohibition Era jazz, blues and rags of the 1920s –’30’s.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: September 23rd

This Week at the Market: September 16

Posted on:

Eats

Piles of sweet, crisp apples.Now that school has been in session for a couple weeks, are you having trouble brainstorming new and exciting ideas for your kids lunches? Come to the farmers market for inspiration! Make a veggie wrap with cheese, carrots, lettuce, tomatoes and peppers. Fill a bento box with apple slices, beef jerky, hazelnuts and cucumber slices. For a complete list of vendors, visit our market map.

Kids’ Activities

Join City Nature — Environmental Education to learn more about bees. City Nature – Environmental Education is an arm of Portland Parks & Recreation. The organizations mission is to work with children, teens and adults of all backgrounds to create ways to connect to the wild spaces and natural areas in Portland’s Parks.

Tunes

From 11:00 a.m. – 1:00 p.m., AnnaPaul and the Bearded Lady, the “littlest big band in Portland,” will perform danceable swing music from the 19teens to the 1930s!

Upcoming: Oktoberfest

Join us next Sunday, September 23rd for our second annual Oktoberfest from 10am – 2pm. Double Mountain Brewery will be pouring beer, and the profits for every pint go to the Woodstock Farmers Market. We will also have hot pretzels, delicious bratwurst, fun music and kids activities.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: September 16

This Week at the Market: September 9th

Posted on:

Eats

Juicy tomatoes.I love this time of year when the stalls are filled with an abundance of produce at the market. Now that school has started, I’ve been filling my son’s lunch with carrots, celery, cucumbers, apples, pears, and peaches from the market. You will also find several varieties of tomatoes, summer squash, and peppers.

Need sharp knives for cutting your produce? Dragonfly Forge returns to the market this Sunday, so bring your knives and tools that need to be sharpened. For a complete list of vendors, visit our market map.

Kids’ Activities

Kids can make fun bookmarks for their new school books, and Delia will be at the market face painting.

Tunes

From 11:00 a.m. – 1:00 p.m., fiddle and guitar duo, Extra Measure will perform high energy, toe-tapping traditional dance tunes from the British Isles, Canada and the Southeast United States.

Woodstock Gives Back

Get involved in your neighborhood this Sunday, September 9th, by shopping at neighborhood business including the farmers market. Businesses throughout Woodstock will raise funds and generate awareness for the charity or nonprofit of their choice including the Oregon Food Bank, Meals on Wheels, Oregon Humane Society and many more.

The Woodstock Farmers Market will be raising money for our SNAP Matching program. SNAP offers nutrition assistance to eligible, low-income individuals and families and is the largest program in the domestic hunger safety net. Our matching program gives additional purchasing power to our SNAP customers to spend on fresh, healthy food directly from our vendors, which also helps support small family farms.

Stop by the Woodstock Gives Back booth at the market to learn more about this fun neighborhood event.

Upcoming: Oktoberfest

Join us for our second annual Oktoberfest on Sunday, September 23rd from 10 a.m. – 2 p.m. Double Mountain Brewery will be pouring beer, and the profits for every pint go to the Woodstock Farmers Market. We will also have pretzels, delicious bratwurst, fun music and kids activities.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: September 9th

Smokey South of the Border Hash

Posted on:

Tomatillos — the stars of salsa verde — are often overlooked as an ingredient in other dishes. When grilled, however, they make a tangy addition that’s a perfect foil for the sweet corn in this unique breakfast hash. With our cool mornings, it’s fun to get out and barbeque for breakfast, but your oven’s broiler will also char the tomatillos, onion and corn (just be sure to remove all the corn husks if you’re cooking indoors). You can parboil the potatoes the day before and store in the fridge, as well as the corn and onion. But grilled tomatillos won’t keep well, so make them right before you’re ready to serve the dish. Don’t let the length of the recipe fool you, this is easy and the grilling goes fast.

Plate of Smokey South of the Border Hash with a sunnyside-up egg and hot pepper.

Serves 4

Ingredients

  • 12 medium tomatillos, husked and washed*
  • 2 small hot peppers (veins and seeds discarded), diced*
  • 2 sweet Italian peppers, cubed*
  • 2 pounds Yukon Gold or red potatoes*
  • 2 ears of corn*
  • 1 medium onion, peeled and quartered through the root ends, leaving ends intact*
  • 4 eggs*
  • 6 Tablespoons olive oil, divided
  • ¼ teaspoon cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoon smoked paprika
  • Salt and pepper

* available at the market

Directions

Scrub the potatoes under water and cut into ¾-inch pieces. Place in a saucepan, cover with cold water, bring to a boil and cook for a few minutes to parboil. Pierce them to test doneness, they should be barely tender, not soft or mushy. Drain and turn onto a plate to cool and dry.

Heat grill to medium-high heat. When grilling, you want to leave each husk attached to the base of the cobs, so pull the husks back carefully down to ½-inch from the bases. Remove the corn silk and brush the cobs with olive oil. Pull husks back over the corn. (You can tie the ends together with a strip of outer husk but it’s not critical.) Important: If you are cooking the corn under an oven broiler, remove all the husks and silk entirely to prevent fire, brush with oil and turn occasionally until kernels darken.

Brush olive oil on the onion quarters. Place the corn, onion, and clean tomatillos directly on the grill. After three minutes, turn over the corn, the husk will likely be black, which is good. Once the bottoms of the tomatillos and onions are charred, turn them over. Three minutes later, remove corn along with any tomatillos blistered on several sides. Grill remaining tomatillos and onion until done.

Heat a large skillet to medium-high, add 4 Tablespoons of oil (or butter if preferred) and potatoes. Brown, stirring occasionally. Meanwhile, remove husks and cut the corn off the cob. Cut the tomatillos into ½-inch chunks and set aside. Coarsely cube the onion. Season the potatoes with cumin, oregano, paprika, salt, black pepper, and add as much of the diced hot pepper to get the kick you want. Stir to combine and cook for two minutes. Add sweet peppers, onion and corn to the pan. Allow to sauté, stirring occasionally while you fry the eggs in a separate skillet. Remove from hash from heat, gently stir in the tomatillos and divide among four plates. Top with eggs and serve.


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

Posted in Feature, Recipe | Comments Off on Smokey South of the Border Hash

This Week at the Market: August 26th

Posted on:

Thanks to everyone who came to our annual Kids’ Day at the market last weekend. We had a ton of kids and families participate in what has become one of our most popular annual events at the market.

Eats

Piles of sweet, crisp apples.We have apples and pears at the market in addition to peaches, nectarines and several varieties of melons. You will also continue to find an abundance of tomatoes, potatoes, peppers and corn as well as meat, eggs and cheese. This is also the last week for Zoe Ann Cheesecakes, so stock up on Sunday!

Calling all dull knives! Dragonfly Forge returns to the market this Sunday, so bring your knives and tools that need to be sharpened.

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

Kids’ Activities

Kids will be able to create cork garden markers for their winter garden.

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.

Sponsor

We are happy to welcome our sponsor, Woodstock Natural Health Clinic to the market. Woodstock Natural Health Clinic is a community clinic seeking to provide patients of all ages with high quality healthcare. Stop by their booth to find out how they can help you achieve your health and wellness goals.

Upcoming

We are hosting our second annual Oktoberfest on Sunday, September 23rd. Double Mountain Brewery will be pouring beer to enjoy in the market, and the profits for every pint go to the Woodstock Farmers Market. We will also have hot pretzels, delicious bratwurst, fun music and kids activities.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: August 26th

Cherry Fudge Sundaes

Posted on:

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.

Posted in Feature, Recipe | Comments Off on Cherry Fudge Sundaes

This Week at the Market: August 19th

Posted on:

Our Kids’ Day is an annual favorite, and this year is our eighth 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

Child in cat costume and face paint, coloring at the market.Our eighth annual Kids’ Day is sponsored by Otto’s Sausage Kitchen, Portland, Children’s Dentistry, and Senestraro Family Orthodontics. Free activities include:

Eats

Take a break from the festivities and enjoy some Tacos or a 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, nectarines, and melons to fill up your market basket. 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

Posted in News | Comments Off on This Week at the Market: August 19th