Grapevine January 13 2008 Market

this week
- What's Coming To The Market This Week?
- Bread Baking Class at Fressen Bakery
- Cooking Ideas - Carrot Salad

Happy New Year!

It seems like a long time since the last market but it has only been 4 weeks. My pantry is pretty low so I am looking forward to this weekend's market.

We have a few new and returning vendors this weekend. Square Peg Farm from Forest Grove joined us last year during the winter season and are returning this winter. An old market favorite, Oregon Gourmet Cheese from Albany returns this Sunday too. Draper Girls Country Farm from Parkdale joins the Hillsdale Farmers Market this Sunday with cider, apples, pears and lamb. GreenGable Garden from Philomath joins the market this Sunday with fresh-cut flowers. Stop by and say hello and welcome back.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The market farmers have had an interesting time preparing for this weekend's market. There is plenty of produce to harvest - kale, spinach, collards, carrots, turnips, parsnips, mushrooms, potatoes. But between the rain, freezing temperatures and the occasional snowfall, some have had a hard time getting into the fields. Most now are able to harvest now so there should be a good selection to choose from. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. As always, be sure to check the list throughout the weekend.

IN
Ayers Creek Farm
Draper Girls Country Farm *NEW*
GreenGable Farm *NEW*
Oregon Gourmet Cheese
Square Peg Farm

OUT
Blossom Vinegars (back in April)
Crabapple Company (back in April)
Farris Seaman Plants (back in February)
Gales Meadow Farm (back in February)
Happy Harvest (back in April)
Rick Steffen Farm (back in February)
River Wave Foods
Stephens Farm (back in April)
Tastebud (back Jan 27)
Zoe Ann's Cheesecakes (back Jan 27)

Bread Baking Class at Fressen Bakery

Edgar Mullin-Loesch, owner of Fressan Bakery is offering a baking class. Here's your chance to learn how to make a few of your favorite German style breads.

Fundamentals of Bread Baking
January 27th and February 10th
11am - 4 pm

This class will focus on the basics of bread baking with an emphasis on traditional German-style breads by using only the four key ingredients found in most breads: water, flour, salt, yeast or sourdough. Learn what type of flour to use and how to manipulate yeast or sourdough to create your own loaf. We will be covering sourdough, sponge, or straight dough methods through the vollkornbrot, potato bread, and pretzels.
This class will be approximately 5 hours, with lunch being provided at the end along with a review and tasting of all the product demonstrated during the class.
$75

If interested please call the bakery at 503.628.0610
or email: edgar (at) fressenartisanbakery.com
Space is limited to the first 8

Cooking Ideas - Carrot Salad

Carrot salads make a nice change from green salads. The salad has a nice crunch and carrots absorb different flavors very nicely. With all the great braising greens available right now, try serving cooked greens and carrot salad. Enjoy!

Carrot Salad
1 lb. carrots, peeled and shredded (about 4 cups)
1 tablespoon lemon juice
3 tablespoons olive oil
2 tablespoons chopped parsley
salt and pepper, to taste

Stir together the lemon juice, salt and pepper in a bowl. Whisk in olive oil. Add carrots, parsley and toss. Let salad stand for 10-15 minutes. Taste and adjust seasonings as needed.

Variations: Add 1 teaspoon grated ginger and a little cayenne for a spicier salad.