This Week at the Market: November 19th

Posted on:

After a two week hiatus, we are back this week for our Thanksgiving Harvest Market 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 and free coffee! Here is a list of the vendors and what you will find at the market on Sunday:

Produce

  • Eagle Organic Cranberries — fresh cranberries
  • Fiddlehead Farm — winter squash including pie pumpkins, carrots, beets, turnips, parsnip, celeriac, fennel, radishes, kales, collards, chard, cabbage, salad mix and other tender greens, garlic, shallots, garlic braids and several herbs
  • Flying Onion Farm — Brussels sprouts, leeks, parsnips, rutabaga, celeriac, kohlrabi, yacon, beets, carrots, radish, fennel, lettuce, kale, cilantro, arugula, spinach, salad mix, peppers, leeks, onions, garlic, potatoes, sunchokes, winter squash and pickles
  • 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
  • ProFarm Produce — apples, pears and apple cider
  • 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, butter and eggs

Prepared Food

  • Alan’s Awesome Chutney — chutney
  • Hummus Stop — hummus, pita, pita chips and yogurt
  • Mind Your Manna — fire brew elixir
  • Natures Wild Harvest — mushrooms, chestnuts, syrups, jams and honey
  • Poverty Ridge Farm — cranberry sauce and cranberry chutney
  • Squirrel & Crow Foods — tempeh and chestnuts

Bakeries

  • Bella Handmade — Focaccia, granola, baked sweets, focaccia stuffing kits and Tuscan salt blend (great for turkey!)
  • Henry Higgins Boiled Bagels — bagels
  • Vintage & Cream — pumpkin bread, gourmet fudge, old fashioned salted caramel sauce, salted caramels, and several varieties of pies. Preorder Pies!

Specialty

  • Buddah Kat Winery — wine
  • New Deal Distillery — whiskeys, ginger liqueur and coffee liqueur
  • Portland Bitter’s Project — botanic bitters, turkey dry brine and warm Maple-Tumeric Toddies
  • Thomas & Sons — tea spirits

Non-Food

Kids’ Activity

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., Olivia Awbrey will add a punk flair to the age-old folk tradition.

Giving Thanks

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

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

Save the Date: Harvest Market — Nov. 19th

Posted on:

Pre-Thanksgiving Harvest Market – Nov. 19th

Last Sunday was the last day of our regular season, but save the date for our Pre-Thanksgiving Harvest Market on November 19th. 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.

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.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on Save the Date: Harvest Market — Nov. 19th

This Week at the Market: October 27th

Posted on:

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
  • Craft with Trader Joes
  • Trick-or-treat bag decorating
  • Photo booth
  • Spooky spider craft
  • Face painting with Delia

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.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: October 27th

This Week at the Market: October 22nd

Posted on:

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.

Eats

Variety of decorative gourds.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, wreaths and ornamental corn. For a complete list of vendors, visit our market map.

Kids’ Activities

Kids can show off their coloring skills at our kids booth this week.

Tunes

From 11:00 a.m. – 1:00 p.m., Zephyr Hill will play bluegrass, old-time music.

Community

Store to Door is a nonprofit organization that provides a personalized, low-cost grocery shopping and delivery service for seniors and people with disabilities. Over 200 friendly volunteers fill and deliver more than 7,000 orders annually. They serve Portland and Beaverton, and are the only service of the kind in the area.

Sponsor

System Pavers provides design and construction services for outdoor living spaces including social spaces like outdoor kitchens, firepits and patios. System Pavers is a local, Oregon company using primarily Oregon or Pacific Northwest-sourced products, hiring local Oregon staff and work crews.

Upcoming

Halloween Carnival — Next Sunday, October  29th

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 — Sunday, November 19th

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 22nd

Butternut Carrot Bread

Posted on:

Full disclosure: I love pumpkin everything. But with many other admirable winter squash in season, I do believe pumpkin hogs the spotlight. Butternut squash is so versatile: it’s delicious roasted, made into soup, or puréed with a bit of sage and butter as a side dish, and I found its delicate flavor was perfect for a moist sweet quick bread. I added some fresh market carrots into the mix too! At this time of year, I compost my old baking spices and replace them with new, fragrant ones ready for the holidays. This bread uses a range of spices that smell heavenly while the bread is baking, so be sure yours are fresh.

Slices of rich butternut carrot bread.

Makes 1 loaf

Ingredients

  • 1 medium butternut squash, cooked and puréed to equal 1 cup (see below)*
  • ¾ cup finely grated carrots *
  • ½ cup walnuts*
  • 2 eggs*
  • ¼ cup butter*
  • ¼ cup coconut oil
  • ¼ cup water
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger

* available at the market

Directions

For the butternut squash purée: This is so easy to make ahead of time. Preheat your oven to 375°F. Cut the squash in half lengthwise and scrape out the seeds. Place cut-side down, on a lightly greased foil-lined baking sheet. Bake about 45 minutes or until soft. Cool, scoop out the flesh and purée in a food processor, reserving one cup for the recipe.

Preheat oven to 350°F (325°F for a glass pan). Grease and flour a 9×5 inch loaf pan. In a medium bowl, whisk the salt, baking soda, and spices into the flour making sure no lumps remain. Set aside. Melt the butter and coconut oil in a saucepan over low heat, then allow to cool slightly. In a large bowl, mix eggs, melted butter and coconut oil, and sugars together until well blended. Add the cup of butternut squash purée and mix well. Add the shredded carrot and walnuts mix again.

Add the dry ingredients into the wet mixture and gently fold it in until just combined – you don’t want to over-mix it at this stage. Pour into the prepared pan and bake for 55–75 minutes (checking frequently) until a wooden toothpick inserted into the loaf comes out clean.


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

Posted in Feature, Recipe | Comments Off on Butternut Carrot Bread

This Week at the Market: October 15th

Posted on:

Varieties of cauliflower.

Eats

Fill your market basket with winter squash, apple cider, colorful cauliflower and potatoes 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. For a complete list of vendors, visit our market map.

Kids’ Activities

Kids can join Southside Swap and Play in a fun craft. 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., Eddie Parente Trio will perform contemporary and jazz standards on the violin, guitar and bass.

Upcoming

Halloween Carnival – Sunday, October 29th

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 – Sunday, November 19th

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 15th

This Week at the Market: October 8th

Posted on:

Thanks to everyone who came to our first Oktoberfest at the market last weekend. Despite the rainy weather, we had a ton of people come out for bratwurst, kids activities and beer! Thanks to the generous donation of Double Mountain Brewery (and the market goers who drank a pint despite the weather), we raised over $350! We look forward to making this an annual event!

Eats

Fall is here! There continues to be several varieties of winter squash and wild mushrooms in addition to fall favorites such as Varieties of winter squash.cauliflower 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 face-painting, stories and coloring with Enso Theatre Ensemble.

Tunes

Pretend you’re in Hawaii from 11:00 a.m. to 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 29th, the last day of our regular season. Our sixth 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.

After a three week hiatus, we will be back for our Harvest Market on Sunday, November 19th. 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 8th

Fall for Cocktails

Posted on:

Variety of cocktails ranging from sweet to spiced.Mixologists — and regular folks who like cocktails — rejoice! Our market offers purveyors of flavorful spirits and handcrafted ingredients that make cocktails sparkle and are sure to keep you warm this autumn. Big shout outs go to Deb Counts-Tabor of Sage & Sea Farms for her shrub guidance and Lance Kuebler of New Deal Distillery for mixing it up with me! As you sip these liquid gems, peruse their websites — as well as Portland Bitters Project — for additional drink recipes.

Important: these vendors aren’t at our market every week, so stock up on your New Deal Distillery, Sage & Sea Farms and Dancing Light Ranch items this weekend. Portland Bitters Project will be at the market on October 15, so you can buy your bitters then. Cheers!

Sweet as Cherry Rye

Makes 2 cocktails

  • 4 ounces of New Deal Distiller’s Workshop Rye Whiskey (this is a single-barrel release that is only available at New Deal’s tasting room and farmers markets!)*
  • 2 ounces Sage & Sea Farms’ Cherry Ginger Shrub*

* available at the market

Set out two cocktail glasses, and pour one ounce of cherry ginger shrub and two ounces of rye into each glass. Stir. Add ice and serve. Perfection.


Lavender Elegance

Makes 2 cocktails

  • 2 ounces Dancing Light Ranch’s Lavender Simple Syrup mix*
  • 4 ounces New Deal Distillery Portland Dry Gin 33*
  • 2 ounces of fresh lemon juice (about two lemons) – see recipe before squeezing
  • 4 Tablespoons superfine sugar for rims
  • ⅔ cup sparkling water

* available at the market

Prepare lavender simply syrup according to package directions. Set aside to cool completely. Cut two 1/8-inch round slices out of the center of one lemon and set them aside for garnish. Cut a thin wedge of lemon and run around the rims of two glasses to moisten, then rim them with sugar. Squeeze lemons to collect two ounces of juice. Place 1 ounce of lemon juice, 1 ounce of lavender simple syrup and 2 ounces of gin into each glass. Add ⅓ cup of sparkling water to each glass and stir gently. Add ice, garnish with round lemon slices and serve.


Spiced Cocoa Nut

Makes 2 cocktails

  • 8 drops of Portland Bitters Project Super Spice bitters*
  • 4 ounces New Deal Distillery Mud Puddle Bitter Chocolate Vodka *
  • 2 cups almond milk
  • Cinnamon for dusting

* available at the market

This is a perfect go-to warmer on a chilly fall evening. Heat the almond milk in a saucepan on low until steaming. If you use unsweetened almond milk, stir in 2 Tablespoons of sugar until dissolved. Remove from heat and use an immersion hand blender to create some froth. Divide the bitters and Mud Puddle equally into two mugs. Pour one cup of almond milk into each mug, holding back the froth with a spoon. Spoon froth over top and dust with cinnamon. Mmmm.

In the market for other hot drinks? New Deal also brings us Ginger Liqueur, which is a delicious addition to hot apple cider or hot tea.


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

This Week at the Market: October 1st

Posted on:

The Woodstock Farmers Market is toasting fall weather with our first Oktoberfest celebration! Our sponsor, Double Mountain Brewery, is pouring pints and donating all proceeds to our market, which will help fund our SNAP Matching program and help replace the tents that were stolen last year.

Eats

For an Oktoberfest treat, there will be grilled bratwurst from regular market favorite, Block & Board, and FoPo Pretzels will be serving up fresh pretzels. There will continue to be a bounty of fresh fruits and vegetables to fill your shopping baskets including pears, apples, winter squash, 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 mini pumpkins with Trader Joe’s, and they can do leaf painting with Kenilworth Community Preschool. Delia will also be there with face painting.

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.


Written by Emily Murnen, WFM Market Manager

Posted in News | Comments Off on This Week at the Market: October 1st

Grilled Wild Mushroom Pizza

Posted on:

Never grilled a pizza? You’re in for a surprise. A grill lends a smoky special something to a pizza and creates a perfect crust. Bella Mercato’s homemade pizza dough is perfect for the grill (there are baking instructions at the end of the recipe too), and topped with Nature’s Wild Harvest mushrooms and Jacobs Creamery farmers cheese, it’s spectacular. As we move further into autumn, Bill at Nature’s Wild Harvest says the choice of wild mushrooms exponentially blooms. Look for upcoming chanterelle, porcini, matsutake and lobster mushrooms (as well as other specialties) to grace your pizza pie.

Need a more kid-friendly version? Deck Family Farms has it covered. Grab some of their sliced pepperoni or Canadian bacon, smear on tomato sauce and vine-ripened tomatoes, and your kids will be in pizza heaven.

A hearty, grilled wild mushroom pizza.

Ingredients

  • 1 Bella Mercato pizza dough*
  • ½ lb. bag of Nature’s Wild Harvest Maitake mushrooms*
  • 1 small jar of Nature’s Wild Harvest White Truffle Himalayan salt*
  • 6 to 8 ounces of Jacobs Creamery farmers cheese*
  • 3 cloves Fiddlehead Farms hardneck garlic, roasted*
  • 6 yellow pear or red grape or cherry tomatoes, sliced*
  • ¼ cup plus 2 Tablespoons extra virgin olive oil

* available at the market

Directions

Make the roasted garlic in the morning or the day before to save time. Learn how to roast garlic.

Let dough rest at room temperature for 30 minutes total. Meanwhile, cut the mushrooms into 1½-inch slices and pieces. Sauté them in two batches so they don’t crowd the pan. Bring a sauté pan to medium heat and add 1 Tablespoon olive oil. When the oil is starting to shimmer, add one half of the mushrooms and distribute in an even layer. Sprinkle with a pinch of truffle salt. Allow to sear to golden (they will cook a bit more on the grill), stir and cook the other side. Remove from pan, set aside, and repeat with another Tablespoon of olive oil, remaining mushrooms and truffle salt.

Preheat grill on medium heat. Use a fork to smash three cloves of roasted garlic into ¼ cup of olive oil, trying to separate the garlic into the oil as best you can. On a well-floured surface that you can take out to the grill, hand stretch the pizza dough into an approximately 15-inch circle. Brush the pizza circle with the oil, smearing the bits of garlic out evenly. Top with mushrooms and tomato slices, but not the cheese. Place on the grill. Check after 5 minutes and give it more time if needed, but watch carefully so the bottom doesn’t burn. When it’s done, remove from grill, add crumbles of farmers cheese and tent with aluminum foil for 5 minutes to gently melt the cheese. Uncover and sprinkle with a bit more truffle salt. Enjoy every bite!

To oven bake pizza: Preheat oven to 500°F. If you are using a pizza stone, hand stretch the dough on a floured surface and transfer it to the stone. Otherwise, lightly oil a sheet pan and put the dough on that. Follow topping instructions above. It should bake about 10 minutes on a pizza stone and may need a bit longer on a sheet pan. When edges are puffed and golden, switch to broil for about 45 seconds to caramelize the crust. Remove from oven and finish with cheese and truffle salt.


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

Posted in Feature, Recipe | Comments Off on Grilled Wild Mushroom Pizza