It’s hard to believe that Thanksgiving is next week. This Sunday will be our 30th market of the weekly season, our longest weekly session ever. We couldn’t have had a successful season without your strong support. Thank you for shopping at the market and supporting the farmers and food vendors.

The market will be closed on Sunday November 29th. We switch to our winter schedule on December 6th. The winter dates are: December 6, 20 January 10, 24 February February 7, 21 March 7, 21 April 11, 25. If you live in SW Portland you will find a copy of the winter flyer in the SW Connection. You also can pick up flyers at the information booth.

See you on Sunday,

Eamon Molloy
Market Manager

What’s Coming To The Market This Week?

Fall and early winter crops – lettuce, salad mixes, kale, chard, chicories, broccoli, cauliflower, carrots, sunchokes, parsnips, celeriac – will all be readily available. Several farms with greenhouses and cold frames will also have limited supplies of peppers, zucchini, cucumbers and tomatoes. As for fruit, apples, cranberries, pears and asian pears will be readily available as will walnuts, hazelnuts and chestnuts. Musquee de Provence seems to be the “in” winter squash this week. Several farms have been growing this variety for years and should have a decent supply.

As of Thursday afternoon, Kookoolan Farms and Pine Mountain Ranch have pre-sold all their turkeys. Both will have other meats and poultry available. Sweetbriar Farms will have a nice selection of pork. On the seafood side, Columbia River Fish, Linda Brand Crab and Wild Oregon expect to have plenty of fish.

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
Creative Growers
DeNoble Farm
Kookoolan Farms
Savory et Sweet
Vanveen Bulb
Wild Oregon

OUT
Farris Seaman Plants (back December 6)

Cooking Ideas – Antipasto Riff

With all the cooking many of you will be doing this week, the last thing you need is another recipe. Jean Johnson (link) has been a regular at the market this season, demonstrating how to cook “measure free”. Jean will be demonstrating variations on her Antipasto Riff this Sunday. This dish is an ideal nosh for your guests and very easy to prepare. Enjoy!

Thawing a carton of home-cooked beans makes whipping something up on the fly so easy an old stoner could pull it off. Warmed limas in olive oil and red wine vinegar with summer savory and toasted walnuts, for example, are great for late lunch with crackers or toast. Or try a similar treatment with garbanzos, roasted red peppers, Spanish olives, and toasted hazelnuts. With a jug of Dego red, you’ll be cruising Led Zeppelin’s “stairway to heaven.”