Thank You From Woodstock Farmers Market

Posted on:

In the spirit of Thanksgiving, we at Woodstock Farmers Market want to say thank you for supporting us this year. It has been wonderful seeing you each week! We are also thankful for the vendors, volunteers and sponsors who made this market possible.

Although the Woodstock Farmers Market is not having a pre-Thanksgiving market this year, many of your favorite vendors are at other farmers markets in the area. You can find Jacob’s Creamery and Winters Farm at the Portland Farmers Market @ PSU on Saturday, and Fiddlehead Farm, Kiyokawa Orchards, ProFarm and Deck Family Farm will be at Montavilla Farmers Market this Sunday. Sweet Leaf Farm and Zoe Ann’s Cheesecakes will be at the Milwaukie Sunday Farmers Market, and you will find Flying Onion Farm at People’s Farmers Market on Wednesday.

The newsletter will take a hiatus over the winter while we plan the upcoming season. Look for us again in Spring to find out what is in store for 2017.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on Thank You From Woodstock Farmers Market

This Week at the Market: October 30th

Posted on:

This Sunday marks the last market of our 2016 season. We have had a hugely successful season, and it’s all because of our wonderful volunteers, vendors, board members and shoppers. Thank you so much for your continued support and a wonderful 2016 season!

Eats

Pair of pumpkin jack-o-lanterns.Still want pumpkins for carving and more for pies? You can find pie and carving pumpkins of all sizes at the market this Sunday. Come fill your market baskets one last time with fall favorites such as apple cider, winter squash, potatoes, carrots, beets, chestnuts and wild mushrooms. You can also count on a dozen varieties of apples and several types of pears. For a complete list of vendors, visit our market map.

Kids’ Activities

Join us for our fifth annual Halloween Carnival. Free activities include:

Tunes

From 11:00 a.m. – 1:00 p.m., Steve Cooper and Friends will perform some original songs for the whole family.


Written by Emily Murnen, WFM Market Manager

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

Gouda, Leek and Potato Gratin

Posted on:

Hearty serving of Potato Leek Gouda Gratin.For me, comfort food brings to mind the hearth from days of old. When I pull a piping hot casserole out of the oven, I imagine what it must be like to cook in a cast-iron stove set in the center of the house. We have so many offerings at the market right now tailor-made for autumn baking. I melted Jacobs Creamery’s Gouda cheese into lovely leeks and abundant potatoes for a mellow spin on a comfort classic. (If you really like garlic, bump up the recipe to two cloves.) Boiling the potatoes cuts the baking time significantly to turn this into a weeknight side dish, and the potatoes can be boiled a day in advance for even faster same-day preparation.

Serves 4

Ingredients

  • 4 ounces Jacobs Creamery Gouda, finely grated*
  • 2 Tablespoons butter*
  • 4 medium-sized potatoes, (about 1¼ pounds)*
  • 3 leeks, white and light green parts only, sliced into¼-inch rings*
  • 1 clove garlic, minced*
  • 1 teaspoon dried thyme
  • 1¼ cups half-and-half
  • 1 teaspoon sea salt
  • pepper

* available at the market

Directions

  1. Place potatoes in a pot of boiling water and boil for 15 to 20 minutes (depending on the size and type of your potatoes). They should be just tender when tested with a fork. Remove from water and set aside to cool. If you’ve boiled the potatoes in advance, bring them to room temperature.
  2. Preheat oven to 400 degrees and grease the bottom and sides of an 8×8 glass baking pan or pie plate. Heat a skillet over medium heat, add butter, toss in the leeks and sauté until soft, breaking them gently apart with the back of a wooden spoon. Stir in the thyme.
  3. Turn heat to low, add in the garlic and sauté for one minute. Add in the half-and half, the salt and some pepper to taste. Stir well, letting the flavors mix for a few minutes then remove from heat.
  4. Cut the cooled potatoes into 1/8-inch thick slices and layer half of them in the pan. Using a slotted spoon, remove half of the leeks, spread them over the potatoes and sprinkle half the Gouda on top. Layer remaining potatoes and leeks, pour in the half-and-half liquid evenly over the top and finish with remaining cheese. Bake for 25 minutes until the top is golden brown and the potatoes are cooked through.

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

Posted in Feature, Recipe | Comments Off on Gouda, Leek and Potato Gratin

This Week at the Market: October 23rd

Posted on:

It’s been a wonderful season at the market, and this time of year is always bittersweet for us as there are only two weeks left for the 2016 market. Next week is our Halloween Carnival and the last market day this season. Please note, we will not be having a pre-Thanksgiving Harvest Market this year.

Eats

Varieties of decorative gourds.There continues to be several varieties of apples, pears, wild mushrooms and winter squash in addition to pumpkins of all sizes for carving and gourds for decorating.

This is the last week for Fiddlehead Farm and Dragonfly Forge. Stop by to pick up some organic produce from Fiddlehead Farm, and don’t forget to bring your tools and knives to be sharpened. For a complete list of vendors, visit our market map.

Kids’ Activities

Kids can make pine cone bird feeders, which provide a nice healthy treat for birds that come to your yard.

Tunes

From 11:00 a.m. – 1:00 p.m., the Horsenecks will perform. The four-piece acoustic band features a fiddle, banjo, guitar, bass and harmony.

Upcoming

Next Sunday, October 30th is our fifth annual Halloween Carnival! Bring the whole family for trick-or-treating with vendors and neighborhood businesses, live kids music, delicious food, several kids crafts and a costume parade at 10:30 am, 11:30 am, 12:30 pm and 1:30 pm.


Written by Emily Murnen, WFM Market Manager

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

This Week at the Market: October 16th

Posted on:

Updates

The weather forecast for this weekend calls for stormy weather; however, it looks as though the severe weather is forecasted for Saturday with lighter wind and rain on Sunday. We plan for the market to be open so everyone can stock up on some fresh produce for soup-making. We will continue to monitor weather reports this week. Should the forecast change for the worse, we will post information about market closure on our website and Facebook in addition to sending a newsletter update.

Eats

The market is full of fall favorites including winter squash, apple cider, potatoes and Brussel spouts.The market is full of fall favorites including winter squash, apple cider, potatoes and Brussels sprouts in addition to several varieties of apples and pears. You will also find Autumn decorations at the market including gourds and pumpkins of all sizes.

This will be the last market day for 2 Towns Ciderhouse and Portland Bitters Project, so stop by and stock up for the winter. For a complete list of vendors, visit our market map.

Kids’ Activities

Kenilworth Community Preschool will host an Imagination & Exploration booth with magnifying glasses, magnets, and graphic manipulatives.

Tunes

From 11:00 a.m. – 1:00 p.m., Three For Silver will perform music inspired by old traditions. The trio combines a gritty aesthetic, world folk traditions and virtuosic technique with a modern songwriting sense.

Upcoming

Save the date for Sunday, October 30th. Our fifth annual Halloween Carnival is not to be missed. Bring the whole family for trick-or-treating, kid’s music, delicious food and several kids crafts.


Written by Emily Murnen, WFM Market Manager

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

Up Close with Tabor Bread

Posted on:

Varieties of fresh baked loaves of Tabor Bread.For Tissa Stein, an interest in baking artisan bread was ignited 20 years ago in California by a neighbor who built wood-fired ovens and baked bread. “He was a purist who believed in fresh-milled flour and 100 percent whole grains,” recalls Tissa, owner of Tabor Bread. “It was the best bread I ever had in my life – nothing came close to it.”

It wasn’t long before she had a wood-fired oven of her own where she and a friend experimented with recipes and doughs. Viewing it as a business opportunity, her friend opened a commercial facility and Tissa helped him out. When she arrived in Portland six years ago, Tissa saw a niche for fresh, whole-grain bread and leveraged her experience to open Tabor Bread in 2012.

“I wanted to offer bread that’s unadulterated and long-fermented, with grains milled right here,” Tissa says. “It’s completely unique and nutritionally so superior. People recognize and appreciate that.” In fact, Tissa finds that many people who thought that they couldn’t eat bread discover they can eat the loaves that emerge from Tabor Bread’s large wood-fired oven. Her Woodstock Farmers Market offerings include a 100-percent red wheat boule; a seeded bread with barley, quinoa, millet, flax and sesame; a white wheat batard; a 100 percent house-milled spelt; a sourdough light rye; and the Anadama (made with cornmeal and molasses).

Tissa’s breads dispel concerns that give whole grains a poor reputation. “For example, most spelt is dry, but ours is moist and gorgeous,” she explains. “We mill our grains on site daily and use a special mixer from Holland that treats dough differently.”

Scones, cookies and muffins baked with house-milled, whole-grain soft white wheat pastry flour also make regular appearances at the market and new fall flavors are now available. Although our market season is about to end, bread lovers can continue to indulge in Tissa’s amazing grain goodness at Tabor Bread’s Bakery and Café on Hawthorne Boulevard.


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

Posted in Feature, Profile | Comments Off on Up Close with Tabor Bread

This Week at the Market: October 9th

Posted on:

Varieties of winter squash from green to golden to speckled.

Eats

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

Dragonfly Forge will be at the market again this Sunday. Don’t forget to bring your tools and knives to be sharpened. For a complete list of vendors, visit our market map.

Kids’ Activities

Kids can enjoy making flowers from egg cartons, pipe cleaners and paper.

Tunes

Pretend you’re in Hawaii from 11:00 a.m. – 1:00 p.m. when Haleakala will perform traditional Hawaiian music played on the slack key and ukulele.

Community

Green Mountain Energy is PGE’s 100% renewable energy program. Stop by the booth to learn more about how you can source your energy from renewable sources.

Upcoming

Save the date for Sunday, October 30th. Our fifth annual Halloween Carnival is not to be missed. Bring the whole family for trick-or-treating, kid’s music, delicious food and several kids crafts.


Written by Emily Murnen, WFM Market Manager

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

This Week at the Market: October 2nd

Posted on:

Eats

Enjoy the fall bounty at the market this week. Our vendors will have several varieties of apples and pears, and there will be a dozen different types of winter squash. In addition, you will also be able to find broccoli, Romanesca cauliflower and more fall favorites. For a complete list of vendors, visit our market map.

Assorted cauliflower.

Kids’ Activities

Kids can learn all about cones from the huge Coulter pine to the tiny western red cedar. They will also get to take one home!

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

City of Portland Bureau of Environmental Services (BES) works with Portland residents and businesses to protect water quality, public health, and the environment through wastewater collection and treatment, sewer construction and maintenance, stormwater management, and stream and watershed restoration. Stop by their booth to learn more and ask questions about the sewer repair project and sign up for our email updates.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: October 2nd

Not Quite Jambalaya

Posted on:

Plate of “not quite” jambalaya.Orange, purple and white cauliflower — choices at the market abound! Cauliflower rice is an excellent way to work healthy vegetables into meals, and jazzed up with some Deck Family Farms’ chorizo and autumn produce, it becomes a southern treat. The chorizo is perfect for infusing the cauliflower with flavor. Cauliflower cooks down, so don’t be daunted by the initial amount in the pan. And feel free to experiment with the more colorful varieties!

Serves 4

Ingredients

  • 1 large head of cauliflower (or two smaller ones), stems removed and florets cut to the same size*

  • 4 links of Deck Family Farms’ chorizo*

  • ½ of a red or orange bell pepper, seeded and chopped*

  • ½ jalapeno, seeded and diced (optional)*

  • 1 onion, chopped*

  • 1 large tomato, chopped*

  • 1 Tablespoon olive oil
  • 1 Tablespoon butter

* available at the market

Directions

Place a large non-stick skillet on medium-low, add four links of chorizo and partially cover the pan. Turn links occasionally until browned and cooked through. Remove and set aside. Retain 1 Tablespoon only of chorizo oil in the pan and add the onion. Cook for five minutes, add the peppers and cook several minutes more. Add garlic and sauté briefly. While veggies are cooking, add cauliflower pieces to a food processor and pulse to the size of rice. Don’t over process, you may need to work in batches.

When onion mixture is tender, scoop it into a bowl. Swirl olive oil and butter in the pan and raise the heat to medium. Add the cauliflower and tamp it down with the back of a rubber spatula. Let it cook until the bottom is golden, stir, and tamp it down again. Cut the chorizo into slices and stir it, the onion mixture and tomato into the pan. Sprinkle in 1 teaspoons salt (or to taste), turn heat to low and cook for 5 to 10 minutes more stirring frequently to let the flavors blend.


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

Posted in Feature, Recipe | Comments Off on Not Quite Jambalaya

This Week at the Market: September 25th

Posted on:

Eats

Two baskets full of winter squash including Delicata Squash with a sign stating $1.00 per pound.What do grilled cheese, crepes and strawberries have in common? This Sunday is the last day that you will find them at the market. This is the last week at the market for our vendors Urban Cheese, Village Crepery and Albeke Farms, so make sure you stop by and support them one last time this season. There will continue to be plenty of fruits and vegetables to fill your shopping baskets including fall favorites such as pears and apples in addition to winter squash, potatoes and cauliflower.

Dragonfly Forge will be at the market again this Sunday. Don’t forget to bring your tools and knives to be sharpened. For a complete list of vendors, visit our market map.

Kids’ Activities

Come check out this week’s kids activity! Kids will learn about what insects help us in our gardens and create a fingerprint insect card to take home.

Tunes

From 11:00 a.m. – 1:00 p.m., get your toes tapping to Tom Blackburn. who will perform a variety of styles utilizing a variety of instruments including mandolin, resonator guitar, nylon string guitar, electric guitar and lap steel guitar.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: September 25th