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 19th

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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

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This Week at the Market: August 12th

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Eats

Close-up of ripe peaches.There is a bounty of summer 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 melons, nectarines, peaches, blueberries and blackberries.

Dragonfly Forge is scheduled at 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

The kids booth is hosted this week by Mt Tabor Preschool, a cooperative preschool for 3 to 5 year olds in SE Portland.

Tunes

From 11:00 a.m. – 1:00 p.m., Eric Ching Trio will perform swing, blues, bebop, and jazz renditions of soul tunes.

Sponsor

We are happy to welcome our sponsor, Pohala Clinic and Integrative Care and Family Medicine clinic in the Brentwood Darlington neighborhood. Stop by to say hi and learn more about their practice.

Upcoming

Mark your calendar, because you’re not going to want to miss next week’s eighth annual Kids Day at the market! We will have a plethora of kids activities including live kids music, face painting, crafts and more!


Written by Emily Murnen, WFM Market Manager

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Caramelized Rainbow Chard Sandwiches

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The beautiful bundles of rainbow chard at the market are a sight to behold. I wanted to do something with them that was a bit out of the ordinary, and when I saw the Dos Hermanos Kalamata olive rolls, an idea took hold. I sampled several freshly made spreads at The Hummus Stop and selected two — one that’s loaded with garlic, which always pairs nicely with chard, and a roasted red pepper hummus with a sweetness to counteract chard’s slight bitterness. Sample the spreads and choose the one you prefer (or both!). I used one on each half of my sandwiches — you can’t go wrong.

Caramelized Rainbow Chard Sandwiches

Serves 2

Ingredients

  • 1 bunch young rainbow chard*
  • ½ onion, thinly sliced*
  • 1 bunch of basil*
  • 2 tomatoes*
  • 2 Dos Hermanos Bakery olive rolls *
  • 1 tub of The Hummus Stop’s Avocado Basil Garlic Spread or Roasted Red Pepper Hummus*  
  • 2 teaspoons butter
  • 1 Tablespoon olive oil
  • 1 Tablespoon balsamic vinegar
  • 1 small pinch of sugar

* available at the market

Directions

Preheat a skillet on low. Add butter, olive oil, stir in the sliced onion and season with a bit of salt. Cook stirring occasionally, until the onions are soft, about six minutes.

Cut the stems off the bottom of the chard into 1 1/2-inch pieces and stir them to the onion about three minutes through its cooking time. Chop the chard greens into two-inch pieces.

Once the onions are translucent, add greens to pan and cook stirring a few times, until the chard wilts, about five minutes. Add the balsamic vinegar and sprinkle with a pinch of sugar, and mix thoroughly. Cook, stirring off and on, for an additional seven minutes or so, until the greens are tender. Remove from heat. Cool to room temperature if desired.

Slice the tomatoes, and wash and pat dry basil leaves. Cut the olive rolls in half lengthwise and then cut them in half width-wise (the filling will be too soft to cut through cleanly once assembled). Spread the buns with your Hummus Stop favorite. Top with caramelized chard, tomato slices, fresh basil leaves, and serve right away.


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 5th

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Eats

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 cherries, apricots and peaches if you prefer something sweeter to can.

Red and green chile peppers.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. We will even see the first of the melons at the market his week.

New vendor, Brothers Mexican Food will be serving tacos, tortas and quesadillas.

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., AnnaPaul and the Bearded Lady, the “littlest big band in Portland,” will perform danceable swing music from the 19teens to the 1930s!

Upcoming

Mark your calendar, because you’re not going to want to miss the eighth annual Kids Day on Sunday, August 19th! We will have a plethora of kids activities including live kids music, face painting, crafts and goats!


Written by Emily Murnen, WFM Market Manager

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This Week at the Market: July 29th

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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 the Community Booth and Kids Booth at 1:00 pm and the market at 1:30 pm (a half 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.

Eats

Juicy tomatoes.Last week we saw the arrival of tomatoes and peaches at the market. There will also continue to be cucumbers, green beans, carrots, corn, squash, blackberries and cherries.

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 our sponsor Senestraro Family Orthodontics for some henna painting and coloring fun.

Tunes

From 10:30 a.m. – 12:30 p.m., Worn Out Shoes Stringboard will perform old-timey music with a touch of bluegrass.

Community

St. Jude Research Hospital is expanding to Portland and hosting the first walk/run at the Portland Zoo September 22nd. The walk/run is part of a national effort to raise awareness and funding to eradicate childhood cancer. Stop by their booth to learn more.


Written by Emily Murnen, WFM Market Manager

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This Week at the Market: July 22nd

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Thank you!

Thank you to everyone who participated in our SNAP Matching Fundraiser! In order to continue a $10 SNAP Match, we needed to raise $7,500. Through board contributions, New Seasons Bag It Forward, a Farmers Market Fund grant, donations from market shoppers, and support from neighborhood businesses, including Bridges Organic Produce who wrote a check for the remaining amount we needed, we were able to reach our goal! I can’t tell you how much this means to us and to the SNAP users who shop at our market. Thank you!!

Eats

Bright red cherries.There continues to be a bounty of vegetables and fruits at the market each Sunday. You will find green beans, cabbage, corn, summer squash and a variety of greens. You can also add to your basket blackberries, blueberries, cherries, and strawberries.

Looking for a way to cool down this weekend? Stop by the market for a delicious cold treat. Urban Cheese has thirst-quenching raspberry lemonade, and Stellar Pop offers refreshing ice pops.

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., listen to Will Layng & The Ribs perform Americana with country, folk and soul influences.


Written by Emily Murnen, WFM Market Manager

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This Week at the Market: July 15th

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Updates

Box of 2018 Woodstock Farmers Market blank greeting cards.Our 2018 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 summer squash.

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 WFM Sponsor Senestraro Family Orthodontics for some coloring fun.

Tunes

From 11:00 a.m. – 1:00 p.m., Olivia and Rene will perform everything from old-time banjo and mandolin duets to the intricate and syncopated Choro music of Brazil!

Community

The Feral Cat Coalition of Oregon is a non-profit spay/neuter organization for feral and stray cats. The organization is dedicated to ending cat overpopulation and increasing awareness of feral cats in our community. Visit their booth to learn more.


Written by Emily Murnen, WFM Market Manager

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Raspberry Panna Cotta

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Raspberry Panna Cotta served with fresh coconut chips.Panna cotta is simple to make but it has an air of sophistication, so it’s ideal to serve to company. Pretty pints of raspberries at the market inspired a raspberry twist, and I used coconut milk instead of cream for my paleo friends. A few fresh berries and toasted coconut on top elevated the final presentation. Panna cotta needs at least four hours to firm up and is great the next day, so it’s a perfect make-ahead dessert. You can prepare the individual portions in ramekins and unmold them after chilling or simply serve them in pretty glasses — your choice!

Serves 4

Ingredients

  • 2 pints raspberries*
  • ¼ cup Nature’s Wild Harvest blueberry honey (but any honey flavor will work)*
  • 1 13-oz. can full-fat coconut milk
  • 2 teaspoons grass-fed gelatin powder
  • Unsweetened coconut chips (optional)

* available at the market

Directions

Reserve 1/2 pint raspberries for garnish. Place 1 1/2 pints of raspberries in a 1-quart saucepan over low heat and smash them with the back of a spoon. Stay at the pan to ensure they don’t bubble or scorch and allow low heat to draw out the juice while continuing to smash the berries down into a wet mixture. Remove pan from stove and let cool to room temperature. Using a rubber spatula, transfer all the berries and any seeds sticking to the sides of the pan to a blender (no need to clean the pan, you’ll use it again shortly), puree, and strain through a fine mesh strainer or cheesecloth over a bowl to remove seeds. Measure out one cup of puree for the recipe.

Place the 2 teaspoons of gelatin in a small bowl or ramekin and add 2 tablespoons cold water. Stir, and set aside to bloom. Add the can of coconut milk, 1/4 cup honey and raspberry puree back into the saucepan. Whisk over medium-low heat until steaming but not quite simmering – about four minutes. Remove from heat, add the gelatin sponge and whisk in thoroughly, making sure gelatin dissolves completely.

If you want to unmold the panna cotta from ramekins, coat four ramekin insides with neutral oil. Divide the mixture into ramekins or four pretty glasses. Cover with plastic wrap without allowing the wrap to touch the panna cotta’s surface. Chill at least 4 hours or overnight.

If using coconut chips, toast in a 300 degree oven for seven minutes or until golden brown. Cool and store in an airtight container if not using that day. If serving panna cotta in glasses, top with reserved berries and coconut chips, and enjoy!

To unmold ramekins: pour hot tap water into a shallow bowl. Run a thin knife around the inside top of the ramekin’s edge to break the seal. Hold the ramekin in the bowl of hot water up to its rim for a five seconds and invert onto a plate. Tap the bottom of the ramekin and lift slowly. If it doesn’t release, return the ramekin to warm water for a few seconds more and repeat. Garnish with reserved berries and coconut chips 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 8th

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June Fundraising Totals

$1 SNAP-Matching TokenThank you to everyone who has participated in our June SNAP Matching Fundraiser! In order to continue a $10 SNAP Match, we needed to raise $7,500, and we raised $6,661. The fundraiser officially ended last Sunday, July 1st, but if you would still like to help us reach our goal (we only need $839 more), please check out our GoFundMe page.

Eats

Bunches of yellow and green beans.You will find a colorful array of veggies at the market including red radishes, orange cauliflower, yellow potatoes, green beans, blueberries, and purple cabbage. There will also be cherries, boysenberries, raspberries and strawberries at the market.

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

Kids’ Activities

Kids can join Enso Theatre Ensemble for face-painting, stickers, and a fun introduction to theater games.

Tunes

From 11:00 a.m. – 1:00 p.m., Gypsy Jazz West will combine acoustic swing with vocals from the American songbook.

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.


Written by Emily Murnen, WFM Market Manager

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