I’ve noticed a lot of the bulbs in my backyard sending out shoots. I know this happens in El Nino years but it is a little strange to see green shoots coming out of the ground in January.

As usual, Food Front is holding its Winter Market Sunday event this weekend. From 9am-noon get free toast and coffee featuring Dave’s Killer Bread, Rose Valley Butter, and Sweet Creek Fruit Spreads, along with a free 4 oz sample of ZBEANZ Coffee. From 12-3, Food Front ’s We Love Chocolate event celebrates all things chocolate. Local chocolate-makers will be in the store sampling their delectable treats.

While early sprouting bulbs throw me off, flowering hellebores are no surprise. Honeyhill Nursery has a diverse selection of hellebores this weekend if you want to add some color to your winter garden. Graceful Blades will have several plants that can go into the ground right now as well.

Don’t forget that we are on our winter schedule. The remaining winter dates are: February 7, 21 March 7, 21 April 11, 25.

See you on Sunday,

Eamon Molloy
Market Manager

What’s Coming To The Market This Week?

Greens are rebounding from December’s cold weather. You should find kale, mustard greens, salad mix, braising mix and a variety of chicories. Roots such as carrots, beets, parsnips, potatoes, onions, shallots, celeriac, rutabagas, radishes and Hamburg parsley should be available. Winter squash, apples, pears will be available as well. And don’t forget about Greengable Farm’s kiwifruit.

Draper Girls will have plenty of lamb and goat. Pine Mountain Ranch will have a good supply of bison and chicken while Sweetbriar Farms will have plenty of pork. As for eggs, Greenville Farms, Jacobs Creamery, Pine Mountain Ranch and Sweetbriar Farms will have eggs. Wild Oregon is at the market the first Sunday in the month for the winter season. Robin will have (weather depending) razor clams, smelt, crab meat, oysters, red snapper, petrale sole and albacore tuna (sashimi grade). Robin will take pre-orders. To pre-order call her at 503-591-7795 by 10am Friday.

Check the availability list 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
Deep Roots Farm
Wild Oregon

OUT
Farris Seaman Plants (back in March)
Kookoolan Farms (back April 25)
Stephens Farm (back in May)
Vanveen Bulb (back in April)

Cheesemaking Class with Lisa Jacobs

Learn how to make yogurt, crème fraiche and farmer’s cheese in your own kitchen from Jacob’s Creamery owner, Lisa Jacobs. Learn about milk, cheese making and taste some wonderful cheeses in a hands-on cooking class. A light dinner will be served.
- Saturday, February 20th from 5-7pm
- $75, two hour class includes light dinner, recipes and instruction for yogurt, crème fraiche and farmer’s cheese, cheese tasting, and the farmer’s cheese you make in class

Class held at Sweetwares (link) 6306 SW Capitol Hwy. Call 503-546-3737 for more information.

Cooking Ideas – Truffled Farm Eggs baked with White Beans

After brassicas (kohlrabi, rapini, cabbages, broccoli etc), mushrooms and particularly truffles are the items where I get the “What do I do with..” question. I can come up with a few ideas but when possible I defer to someone who really knows what to do with the market’s bounty.

Kathryn La Susa Yeomans is an experienced chef and culinary instructor. She has been conducting cooking demonstrations in Springwater Farm’s booth for the last few months. (Popcorn with truffle butter has been a market staff and volunteer favorite). She will be demonstrating a variety of recipes this weekend in the Springwater Farms booth. Kathryn kindly shared a truffle recipe with us. You can find the recipe here (link). Enjoy!