Opening Day: June 2nd

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The Woodstock Farmers Market’s Opening Day is on Sunday, June 2nd, and I can’t wait! I look forward to filling my basket with the market bounty and I’m equally excited to gather with all of you each week.

Bring the whole family for delicious food, live music and free kids’ activities including face painting and several crafts.

2019 Vendors

Many of your favorite vendors are returning this season, and we are pleased to welcome some exciting, new vendors this year. For a complete list and description of this seasons vendors, visit our website.

2019 Market Sponsors

The Woodstock Farmers Market Board would like to say a gracious thank you to our 2019 sponsors. With their generous support, we are able to welcome another fantastic year. Please visit the sponsorship page of our website to find the this seasons sponsors. You can show your appreciation by thanking them personally and visiting their businesses often.

SNAP Matching

We have been offering SNAP matching since the 2012 season, helping an average of 40 households every week! Our SNAP matching program helps those who need it most with gaining access to fresh fruits and vegetables from local farms right here in Oregon.

Our SNAP recipients needs your help! In order for us to maintain $10 SNAP matching for the whole season, we need to raise $3,500.

Please consider donating $25, $50, $100 or more to help provide access to fresh food for kids and families in our community. Visit our GoFundMe page to learn more and to donate!

Board Members Wanted

Have you been looking for a new way to support your favorite neighborhood market? The Woodstock Farmers Market is still accepting applications to join our Board of Directors. We are seeking dedicated and active members to help with fundraising, marketing, and community outreach. If you can attend one meeting a month, serve on a subcommittee, and have an interest in fundraising, marketing, or community outreach, we’d love to hear from you.

If you are interested in joining our Board of Directors, please complete the application form and email it to info@woodstockmarketpdx.com.

We look forward to seeing you on opening day on Sunday, June 2nd!


Written by Emily Murnen, WFM Market Manager

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What’s New For 2019

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Opening day is on Sunday, June 2nd — less than a month away! Our market board and staff have been diligently working behind the scenes on getting everything ready for opening day of our ninth season, and we’d love to let you know about all the new things happening for the 2019 season!

2019 Season Vendors

Many of your favorite vendors are anxious to return on our June 2nd opening day with asparagus, rhubarb, strawberries, greens, meats, cheeses, eggs and so much more! We are pleased to welcome some new vendors this year including:

  • Emerald Family Medicine (all-natural body products)
  • Flying Onion Farm (vegetables and fruit)
  • Frux Farm (garlic, pickles, sauces, and tinctures)
  • Glasshaus Gardens (rare and exotic plants)
  • Healing Earth (medicinal mushroom drinks)
  • Heart & Bones Kitchen (paleo, vegan, allergen-free hot food)
  • Hot Mama Salsa (salsa & tortilla chips)
  • Lonesome Whistle Farm (oats, grains, popcorn, and flours)
  • Rivelli’s Pizzelles (pizzelles – Italian waffle cookies)
  • Roundhouse Foods (flavored hummus)
  • Spice Pilgrim (ground spices and hand-blended teas)
  • Stillweather Distillery (American-style Gin)
  • Westward Whiskey Distillery (whiskey, rum, vodka and other spirits)
  • For a complete list and description of this seasons vendors, visit our website.

New Volunteer & Program Coordinator

We are so excited to announce our new Volunteer & Program Coordinator, Anna Curtin! She has a decade of experience with market management, programming and outreach, and she believes markets are the ultimate connectors of people, business and community. From the first asparagus of spring to the last of winter’s root vegetables, Anna relishes eating the seasons and celebrating the food producers who keep us so well nourished.We couldn’t be happier to have such an experienced and enthusiastic person to fill this position!

You can meet Anna at our annual Volunteer Meet & Greet on Wednesday, May 15th at Woodstock Wine and Deli. Whether you’re a new or returning volunteer, we encourage you to stop by anytime between 5:00 – 7:00 p.m. to meet vendors, other volunteers, board members and staff. We’ll have snacks, beverages, information about volunteer opportunities, and sign-up sheets for market day volunteer shifts. Woodstock Wine and Deli is located at 4030 SE Woodstock Blvd.

For those of you that know our outgoing Volunteer & Program Coordinator, Peggy McCafferty, she will be at the Volunteer Meet & Greet, so stop by and say hi! She has transitioned to a board position and will be volunteering at the market throughout the season.

Board Members Wanted

Have you been looking for a new way to support your favorite neighborhood market? The Woodstock Farmers Market is accepting applications to join our Board of Directors. We are seeking dedicated and active members to help with fundraising, marketing, and community outreach. If you can attend one meeting a month and have an interest in fundraising, marketing, or community outreach, we’d love to hear from you.

If you are interested in joining our Board of Directors, please complete the application form and email it to info@woodstockmarketpdx.com.

We look forward to seeing you on opening day on Sunday, June 2nd!


Written by Emily Murnen, WFM Market Manager

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Closed Until June 2019

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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 make this market possible.

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This Week at the Market: November 18th

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After a short hiatus, we are back this week for our Pre-Thanksgiving Harvest Festival and last market day of the season! There will be breads, veggies, meats, sweets and more for your Thanksgiving feast and to stock up for the winter. There will also be crafts for holiday gifts! Here is a list of the vendors and what you will find at the market on Sunday:

Produce

  • Amica Farm — dried tomatoes, dried herb blends, celery salt, fresh herbs, celeriac, chicory mix, hot and sweet peppers, kale, collard greens, spicy mustard greens, and several varieties of winter squash, including butternut, delicata, spaghetti, acorn and sweet meat
  • Eagle Organic Cranberries — fresh cranberries
  • Fiddlehead Farm — Brussels sprouts, winter squash including pie pumpkins, carrots, beets, turnips, parsnip, celeriac, turnips, greens, garlic, garlic braids, onions, leeks, potatoes, and tomatoes
  • Greenville Farm — lettuce, rutabagas, potatoes, peppers and carrots in addition to sausages, pepperoni, jam, prunes and hazelnuts
  • Kiyokawa Family Orchards — several varieties of apples and pears
  • Mud Dog Farm — Arulgula, Tatsoi, full head lettuce, cut lettuce, spinach, raab, mizuna, chard, kale, radish, microgreens, and eggs
  • ProFarm Produce — apples, pears and apple cider
  • Sandy Bluff Farm — greens, lettuce mix, winter squash, and tomato jam
  • Winters Farm — Troutdale sprouts, romenesca, purple and orange cauliflower, beets, broccoli, cabbage, carrots, kale, leek, onions, potatoes, chard and 25 varieties of winter squash in addition to honey, jam and syrup

Hot Food

  • Alle Amin — East African cuisine
  • Block & Board — Ready-to-eat Breakfast, Pulled pork, and Sausage sandwiches in addition to bulk sage sausage for stuffing, Italian, Pot sticker, Beer Brats, bacon and more

Meat & Dairy

  • Deck Family Farm — eggs and meat
  • Jacobs Creamery — cheeses, Cranberry Pizzazz, butter and eggs

Prepared Food & Drink

  • Margalaxy — raw, gluten-free bars and granola
  • Hummus Stop — hummus, pita, and pita chips
  • Natures Wild Harvest — mushrooms, chestnuts, syrups, jams and honey
  • Pippin Kombucha — various flavored kombuchas
  • Rocky Butte Coffee Roasters — hot coffee and coffee beans
  • Souper Natural — frozen soups
  • True Nature — pesto and salsa
  • Wet Wizard Sauce — hot sauce

Bakeries

  • Dos Hermanos Bakery — cardamom braid, stollen, panettone, cornbread, dinner rolls
  • Henry Higgins Boiled Bagels — bagels, including pumpkin bagels

Specialty

  • Bull Run Distillery — whiskeys, vodka and aquavit
  • Portland Bitter’s Project — botanic bitters, Rocky Butte Coffee Bitters, and turkey dry brine
  • Thomas & Sons — tea spirits

Non-Food

  • Bristol and Breve — Whimsical watercolor illustrations and jewelry featuring florals and storybook themes
  • DeeDee and Shark — Handmade ceramics
  • Dragonfly Forge — knife and tool sharpening
  • Holy Family — holiday wreaths
  • La Fountain Herbal — soaps, lotions, and candles
  • shyO Jewelry and Art — Jewelry and illuminated home decor items made from recycled plastic and metal
  • Witchdoctor Organics Herbals — handmade body products made with mostly organic ingredients, and glass art
  • Victoria Buchler Ceramics — Small batch functional ceramics

Kids’ Activities

Kids can use their imaginations to create their own holiday greeting card or gift tags.

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.

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 make this market possible.


Written by Emily Murnen, WFM Market Manager

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Harvest Cocktails

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The days are shorter and the nights are colder, which means it’s the perfect time for warm cocktails. WFM Vendor, Townshend’s Distillery, has shared two slow cooker cocktails that are perfect for the holiday season!

Timberline Cider

This is the simplest and possibly the most immediately rewarding slow cooker cocktail out there. Four key ingredients work wonders together to make a refreshing cozy sipper.

Serving Size: 8 oz.
Serves 14 people

Ingredients

  • 2 liters apple cider*
  • 750ml of Bluebird Alpine Liqueur*
  • 300ml of lemon juice
  • 250mls of water 
  • Peels of 2 lemons
  • 3 small pinches of salt

* available at the market

Directions

  1. Bring the cider to a simmer in a crockpot.
  2. Add the lemon juice and water.
  3. Add Bluebird Alpine Liqueur.
  4. Add lemon and salt to taste (use caution with the salt my friend- you shouldn’t taste “salty”, all the other ingredients should just “sharpen”).

Serve with 2 dashes of angostura bitters and a cinnamon stick or a clove studded lemon wheel

Toddy Rundgren

This is a wonderfully balanced hot toddy recipe to enjoy after a large meal with friends and family, or a welcoming cocktail to serve when they arrive to set the tone of your gathering. The mint and chamomile help to calm and relax while the bright ginger and maple notes of the Bluebird Alpine Liqueur keep it seasonal tasting without dipping into pumpkin spice territory, which is lovely but should often be administered with restraint.

Serving size: 8 oz.
servings: 14 people

  • 2.5L of water
  • 5 tablespoons of peppermint tea + 3 heaping tablespoons of chamomile
  • 750ml of Bluebird Alpine Liqueur*
  • 250ml of honey*
  • 150ml of lemon juice

* available at the market

Note: stainless steel infusers might be preferred for the tea, but you can bundle the herbs into cheesecloth and tie them up and let them sit in the simmering water.

Directions

  1. Bring water to a near boil in a crockpot then turn the heat to low.
  2. Add all nonalcoholic ingredients while the water cools a little. Be sure to dissolve all the honey into the solution.
  3. Add Bluebird Alpine Liqueur.
  4. If necessary- sweeten further to taste.

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

Save the Date: Harvest Market — Nov. 18th

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Pre-Thanksgiving Harvest Market – Nov. 18th

Last Sunday was the last day of our regular season, but save the date for our Pre-Thanksgiving Harvest Market on November 18th. We will be back with everything you need for your Thanksgiving meal and to stock up for winter. There will be turkey, sweet potatoes, chestnuts, sweet pumpkins, cranberries and more. Stay tuned for a complete lineup of vendors and what they will have at the market.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on Save the Date: Harvest Market — Nov. 18th

This Week at the Market: October 28th

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This Sunday marks the last market of our regular 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! Don't forget that we will be back on November 18th for our Pre-Thanksgiving Harvest Market and Craft Fair.

Eats

Pair of happily grinning jack-o-lanterns.Still want pumpkins for decoration and more for pies? You can find pumpkins of all sizes at the market this Sunday along with apple cider, wild mushrooms and chestnuts. Fall crops such as broccoli, winter squash, carrots, beets, and greens should be plentiful this week, and you can 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 sixth annual Halloween Carnival. Free activities include:

  • Trick-or-treating with vendors
  • Costume parade at 10:30 am, 11:30 am, 12:30 pm and 1:30 pm
  • Pumpkin painting with Trader Joes
  • Kids play area with Kenilworth Community Preschool
  • Face painting with Delia
  • Trick-or-treat bag decorating
  • Photo booth

Survey

We wouldn’t be here without the overwhelming support of our community, so we’re asking you to make your opinions heard. Please take our short market survey to help guide our market’s future. You can provide us with valuable information about how we are doing and what we can change.

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

Harvest Market — 

After a three week hiatus, we will return for our final market of the season. You will be able to purchase Thanksgiving necessities and stock up for winter.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: October 28th

This Week at the Market: October 21st

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Next week is our Halloween Carnival and the last market day for our regular season. We will return after a three week hiatus for our pre-Thanksgiving Harvest Market. More details for both below.

Survey

We wouldn’t be here without the overwhelming support of our community, so we’re asking you to make your opinions heard. Please take our short market survey to help guide our market’s future. You can provide us with valuable information about how we are doing and what we can change.

Varieties of cauliflower.

Eats

There continues to be several varieties of apples, pears, wild mushrooms and winter squash in addition to fall favorites such as Brussels sprouts, chestnuts and potatoes. You will also find everything you need for Autumn decorations including gourds, pumpkins of all sizes, and ornamental corn.

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

Kids’ Activities

Kids can join Collage to design their own mugs using Sharpies and some creativity.

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

Halloween Carnival&thisnp;—&thisnp;

This annual event is not to be missed. Bring the whole family for trick-or-treating, face-painting, music, delicious food and several kids crafts. This is also the last day of the regular season.

Harvest Market&thisnp;—&thisnp;

After a three week hiatus, we will return for our final market of the season. You will be able to purchase Thanksgiving necessities and stock up for winter.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: October 21st

This Week at the Market: October 14th

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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

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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.

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