This Week at the Market: October 22nd

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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.

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

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Butternut Carrot Bread

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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.

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This Week at the Market: October 15th

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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

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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

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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

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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

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Grilled Wild Mushroom Pizza

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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.

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Up Close with Dragonfly Forge

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If Gabriel Bell of Dragonfly Forge looks familiar, it might be because you saw him on TV. Our local expert swordsmith appeared on The History Channel’s Forged in Fire in February as the season three finale champion. Gabriel won the competition by forging a 30-inch Viking sword, but his sharpening services at our market are decidedly more functional. Dragonfly Forge will sharpen your knives, scissors, fabric shears, axes, and machetes, and garden tools — all on the same day.

Gabriel Bell at the Dragonfly Forge booth at the market.

Dragonfly Forge, creates one-of-a-kind Japanese swords as well as special order and custom made knives, which taught Gabriel how to treat blades correctly. “I use a belt grinder initially but I finish all knives by hand on Japanese wet stones. This very high-quality service sets me apart and I’m proud of that,” notes Gabriel. “I can make damaged tools and knives as good as new, and I fix large chips, and broken points.”

When it comes to garden tools, Gabriel says that shovels and hoes benefit from being sharpened too. All items are priced individually by category.

Tips and Pointers

“Dull knives are really dangerous. You won’t cut anything but yourself,” Gabriel cautions. He asserts that good kitchen and garden tools can easily last your lifetime if properly cared for. “Don’t put knives loose in a drawer as it’s bad for blades to clang up against cutlery, and never put a knife in the dishwasher because detergent is corrosive. Get in the habit of hand washing them right away and put them away,” advises Gabriel.

As winter squash increases at our market, the best way to cut them is to make an initial cut with a small pointed knife. Then, use that as the starting point for a larger, heavier knife to cut across it. “Be careful not to twist the blade in the squash or it will cause damage.”

Gabriel finds it very fulfilling to work with his hands, and loves how our market patrons appreciate his service. There will be a Thanksgiving market this year on Sunday, November 19th, and Dragonfly Forge will be there to make your knives holiday-ready. If you need a fix in between markets, ask Gabriel about his mobile service.


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: September 24th

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Eats

Stack of delicata squash.This is the last week at the market for our vendors Urban Cheese 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. For a complete list of vendors, visit our market map.

Dragonfly Forge will be at the market again this Sunday. Don’t forget to bring your tools and knives to be sharpened.

Kids’ Activities

Trader Joe’s will be at the market with face-painting, balloon animals, corn hole and coloring!

Tunes

From 11:00 a.m. – 1:00 p.m., Hot Club of Hawthorne will perform old-time (20s/30s) swing and world music played on acoustic stringed instruments, with exotic Old World flair, a fiery delivery, and feel good charm.

Community

Enso Theater is a nonprofit that produces ensemble-based professional theatre, and offers unique educational opportunities in an environment of mindfulness and well-being.

Upcoming: Oktoberfest

Mark your calendars for Oktoberfest, on next Sunday, October 1st 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 hot pretzels, delicious bratwurst, fun music and kids activities.


Written by Emily Murnen, WFM Market Manager

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This Week at the Market: September 17th

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Dine to Donate

No need to cook lunch or dinner on Tuesday, September 19th. Join us for our Dine to Donate at Dick’s Primal Burger on Woodstock. They will be donating 10% of the daily proceeds on Tuesday, September 19th to the Woodstock Farmers Market. Please consider supporting the market by eating there for lunch or dinner!

Eats

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, carrot slices, lettuce, tomatoes and peppers. Fill a bento box with apple slices, beef jerky and cucumber slices. 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., fiddle and guitar duo, Sonoluminescence will perform beautiful, driving melodies set to amazing rhythms of Flamenco guitar and percussion.

Upcoming

Oktoberfest

Mark your calendars for Oktoberfest on Sunday, October 1st 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 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 17th