This Week at the Market: September 16

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Eats

Piles of sweet, crisp apples.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, carrots, lettuce, tomatoes and peppers. Fill a bento box with apple slices, beef jerky, hazelnuts and cucumber slices. For a complete list of vendors, visit our market map.

Kids’ Activities

Join City Nature — Environmental Education to learn more about bees. City Nature – Environmental Education is an arm of Portland Parks & Recreation. The organizations mission is to work with children, teens and adults of all backgrounds to create ways to connect to the wild spaces and natural areas in Portland’s Parks.

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: Oktoberfest

Join us next Sunday, September 23rd for our second annual Oktoberfest from 10am – 2pm. 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 9th

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Eats

Juicy tomatoes.I love this time of year when the stalls are filled with an abundance of produce at the market. Now that school has started, I’ve been filling my son’s lunch with carrots, celery, cucumbers, apples, pears, and peaches from the market. You will also find several varieties of tomatoes, summer squash, and peppers.

Need sharp knives for cutting your produce? Dragonfly Forge returns to 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

Kids can make fun bookmarks for their new school books, and Delia will be at the market face painting.

Tunes

From 11:00 a.m. – 1:00 p.m., fiddle and guitar duo, Extra Measure will perform high energy, toe-tapping traditional dance tunes from the British Isles, Canada and the Southeast United States.

Woodstock Gives Back

Get involved in your neighborhood this Sunday, September 9th, by shopping at neighborhood business including the farmers market. Businesses throughout Woodstock will raise funds and generate awareness for the charity or nonprofit of their choice including the Oregon Food Bank, Meals on Wheels, Oregon Humane Society and many more.

The Woodstock Farmers Market will be raising money for our SNAP Matching program. SNAP offers nutrition assistance to eligible, low-income individuals and families and is the largest program in the domestic hunger safety net. Our matching program gives additional purchasing power to our SNAP customers to spend on fresh, healthy food directly from our vendors, which also helps support small family farms.

Stop by the Woodstock Gives Back booth at the market to learn more about this fun neighborhood event.

Upcoming: Oktoberfest

Join us for our second annual Oktoberfest on Sunday, September 23rd 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 pretzels, delicious bratwurst, fun music and kids activities.


Written by Emily Murnen, WFM Market Manager

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Smokey South of the Border Hash

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Tomatillos — the stars of salsa verde — are often overlooked as an ingredient in other dishes. When grilled, however, they make a tangy addition that’s a perfect foil for the sweet corn in this unique breakfast hash. With our cool mornings, it’s fun to get out and barbeque for breakfast, but your oven’s broiler will also char the tomatillos, onion and corn (just be sure to remove all the corn husks if you’re cooking indoors). You can parboil the potatoes the day before and store in the fridge, as well as the corn and onion. But grilled tomatillos won’t keep well, so make them right before you’re ready to serve the dish. Don’t let the length of the recipe fool you, this is easy and the grilling goes fast.

Plate of Smokey South of the Border Hash with a sunnyside-up egg and hot pepper.

Serves 4

Ingredients

  • 12 medium tomatillos, husked and washed*
  • 2 small hot peppers (veins and seeds discarded), diced*
  • 2 sweet Italian peppers, cubed*
  • 2 pounds Yukon Gold or red potatoes*
  • 2 ears of corn*
  • 1 medium onion, peeled and quartered through the root ends, leaving ends intact*
  • 4 eggs*
  • 6 Tablespoons olive oil, divided
  • ¼ teaspoon cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoon smoked paprika
  • Salt and pepper

* available at the market

Directions

Scrub the potatoes under water and cut into ¾-inch pieces. Place in a saucepan, cover with cold water, bring to a boil and cook for a few minutes to parboil. Pierce them to test doneness, they should be barely tender, not soft or mushy. Drain and turn onto a plate to cool and dry.

Heat grill to medium-high heat. When grilling, you want to leave each husk attached to the base of the cobs, so pull the husks back carefully down to ½-inch from the bases. Remove the corn silk and brush the cobs with olive oil. Pull husks back over the corn. (You can tie the ends together with a strip of outer husk but it’s not critical.) Important: If you are cooking the corn under an oven broiler, remove all the husks and silk entirely to prevent fire, brush with oil and turn occasionally until kernels darken.

Brush olive oil on the onion quarters. Place the corn, onion, and clean tomatillos directly on the grill. After three minutes, turn over the corn, the husk will likely be black, which is good. Once the bottoms of the tomatillos and onions are charred, turn them over. Three minutes later, remove corn along with any tomatillos blistered on several sides. Grill remaining tomatillos and onion until done.

Heat a large skillet to medium-high, add 4 Tablespoons of oil (or butter if preferred) and potatoes. Brown, stirring occasionally. Meanwhile, remove husks and cut the corn off the cob. Cut the tomatillos into ½-inch chunks and set aside. Coarsely cube the onion. Season the potatoes with cumin, oregano, paprika, salt, black pepper, and add as much of the diced hot pepper to get the kick you want. Stir to combine and cook for two minutes. Add sweet peppers, onion and corn to the pan. Allow to sauté, stirring occasionally while you fry the eggs in a separate skillet. Remove from hash from heat, gently stir in the tomatillos and divide among four plates. Top with eggs 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: August 26th

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Thanks to everyone who came to our annual Kids’ Day at the market last weekend. We had a ton of kids and families participate in what has become one of our most popular annual events at the market.

Eats

Piles of sweet, crisp apples.We have apples and pears at the market in addition to peaches, nectarines and several varieties of melons. You will also continue to find an abundance of tomatoes, potatoes, peppers and corn as well as meat, eggs and cheese. This is also the last week for Zoe Ann Cheesecakes, so stock up on Sunday!

Calling all dull knives! Dragonfly Forge returns to 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

Kids will be able to create cork garden markers for their winter garden.

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.

Sponsor

We are happy to welcome our sponsor, Woodstock Natural Health Clinic to the market. Woodstock Natural Health Clinic is a community clinic seeking to provide patients of all ages with high quality healthcare. Stop by their booth to find out how they can help you achieve your health and wellness goals.

Upcoming

We are hosting our second annual Oktoberfest on Sunday, September 23rd. Double Mountain Brewery will be pouring beer to enjoy in the market, 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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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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