There are two more weekends before Thanksgiving. No doubt many of you are stocking up on items for the holiday. Don’t forget that you can use your debit card at the market. (We accept only debit cards) Just come up to the information booth and we can issue $5 tokens good for purchases in the market. There is no fee for purchasing tokens. Making a large purchase? Talk to us. We can debit the exact amount and you can avoid carrying 20+ tokens in the market. We also accept Oregon Trail cards at the market. Stop by the booth for more information.

The market will be closed on Sunday November 29th. We switch to our winter schedule on December 6th. If you live in SW Portland you will find a copy of the winter flyer in the SW Connection. You can pick up additional flyers at the information booth.

See you on Sunday,

Eamon Molloy
Market Manager

What’s Coming To The Market This Week?

Apples, cranberries, pears and asian pears will be readily available. There may be some grapes at the market. Walnuts, hazelnuts and chestnuts are all available this weekend.

Brassicas including kale, cabbage, savoy cabbage, romanesco, cauliflower, brussel sprouts and broccoli are in good supply. Lettuce, salad mixes, chicories, carrots, sunchokes, parsnips, celeriac and other root vegetables are plentiful too. All field tomatoes are gone for the year but Salmon Creek Hydroponics has a great selection of greenhouse tomatoes for eating and cooking too. Nonda and Santina have expanded their selection to include heirloom varieties as well. Several other farms have small quantities of tomatoes under cover as well.

Check the availability list (link) for the complete list of who’s coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. For Sunday morning updates, check Twitter feed either on our website sidebar or on our Twitter page.

IN
Ayers Creek Farm
Linda Brand Crab

OUT
Farris Seaman Plants (back December 6)
Kookoolan Farms (back next week)
Savory et Sweet (back next week)

Cooking Ideas – White Bean, Dried Bread, and Escarole Soup

Escarole is a chicory. Like all winter greens, it can be eaten raw or cooked and is sturdy enough to be used in soups and stews. This soup recipe from Kelly Myers is an ideal fall and winter soup. Deep Roots Farm will have escarole and no doubt Ayers Creek Farm will have several bean choices for you. Printable version of the recipe can be found here (link). Enjoy!