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Photographer Kirk Jones spent 5 months last summer with three local farmers that produce goods for local farmers’ markets, local restaurants and Community Sponsored Agriculture (CSA’s).  Carrie Sendak, Mama Tee’s Farm, worked backyards and smaller plots around NE Portland and SE Portland while Ted and Laura, Split River Growers, and Grey Horton from Morgans Landing Farm, work land that is on Sauvie Island.

Of particular interest is the size of some of the images. “Using high resolution captures and printing at large scale, I am trying to create a feeling of immersion, capturing each person in their environment in a way that puts them in perspective with their surroundings.”  Some of the large scale Gigapan prints measure over five feet wide.

The photographs will debut SATURDAY, April 6th from 5 to 8pm at:The Best Art Gallery in Portland

1468 NE Alberta St, Portland, OR 97211.

The event will include local produce from one of the photographed farms and pizza from Via Chicago, which got its start as a vendor at the Portland Farmers Market and has also opened a brick-and-mortar location at 2013 NE Alberta.  The venue space and event are sponsored by COUNTRY Financial®.

Additional Photos and Info on the project can be viewed here.

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Lunchbox Reform

Last week, Chef (and Mother) Kathryn Yeomans shared these ideas for back-to-school lunches.  This week she serves up some more fresh inspiration both written and live at our Buckman Market today, Thursday, September 6, from 4-6.  Details below!

Lunchbox makeover with Chef Kathryn

By Chef Kathryn Yeomans, The Farmer’s Feast

Part of the fun of making school lunch is in the packaging. Also, when food is kid-sized, it is not only easier to eat, but seems less daunting than a big, bulky sandwich. Those not-so-healthy pre-packaged lunches that let kids build cracker-pizzas and processed meat sandwiches are reminiscent of Japanese bento (“boxed meal”) lunches, in that each is an offering of little dishes, neatly divided into compartments. Obviously, a homemade lunch in this style will trump the nutrient content of the over-processed, over-salted, preservative-laden store-bought “convenience” food.

Much of the thrill lies in the little compartments of various items that can be assembled at lunchtime. You can acquire a traditional shokado bento box, which is divided into four compartments, or take the idea and come up with your own bento-style serving container. Fit little lidded containers into a larger container with a snap-on lid – it’s as easy as that. There are several companies that make compartmentalized lunch kits that work perfectly. And what goes into the little compartments? You can mimic the packaged lunch kits & fill containers with crackers, homemade tomato sauce, shredded cheese, and salami slices so that a pizza-type snack can be assembled, then add apple slices, raisins, & carrot sticks to round out the meal. Or you can create a more interesting lunch of little dishes. How about 1) a couple of grilled chicken strips with bbq dipping sauce 2) roasted potatoes and cauliflower with walnuts 3) bocconcini mozzarella 4) cantaloupe & honeydew melon balls (a melon baller is a simple way to add visual fun – make various sizes, and pack along a little spork for easy eating).

If the idea of 4 little dishes seems complex for a lunchbox, keep in mind that it’s a good way to use leftovers, and lots of foods can be prepared alongside the evening’s dinner – Having grilled pork chops for supper? Throw a piece of chicken or some veggies on for tomorrow’s lunch. Making spaghetti? Cook extra & make a spaghetti frittata that is delicious eaten at room temperature. Steaming green beans? Toss leftovers with a little lemon olive oil & sliced almonds for a marinated veggie side dish. The possibilities are endless.

Soup really IS good food – especially when homemade

Another easy school lunch idea – make one day of the week “soup day”. Vegetable-based soups can be made on the weekend (or pick up ready-made soups from market vendors), then heated in the morning, poured into a thermos, and toted along with cornbread or a roll, and dessert.

Need additional fresh, seasonal inspiration? Mealtime Makeover is a free cooking class held at the Buckman Farmers Market. Join us Thursday, September 6th from 4-6 p.m. for more ideas, recipes, demos and samples. We invite you to bring along the kids – there will be tasty snacks to sample & coloring sheets for them to work on while you watch the demo. The focus will be geared toward the wee ones, but the dishes will be adult-friendly as well (adults & kids all eat the same foods at our house). You’re bound to pick up an idea or two for your brown bag office lunch!

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By Chef Kathryn Yeomans, The Farmer’s Feast

Once again, the season is upon us parents wherein we face the conundrum – what will go into the school lunch box?

School lunches can be fresh, healthy and fun! Photo by Amanda Frankel

Let’s start with the facts. It has to be healthy. It has to be filling. It has to be eaten (no point in going through all the trouble if it’s not accepted). And just as important, at least as far as kids are concerned, it has to be fun. Whew. That’s a lot to live up to, especially after a long day of work, football practice, ballet class, chess club, play dates, homework, and homemade dinner.

Believe me, I’m a big fan of tried & true lunchbox standbys – a pb&j fits all of the above criteria, plus it’s a no-brainer. Slap it together – done. But a few weeks into the school year, even peanut butter & jelly aficionados will tire of the same ol’ sandwich day after day.

Luckily, for Farmers Market shoppers there are plenty of options! Many market finds are ready-to-eat. Fresh fruits & vegetables gleam brightly from every nook & cranny of the market. Slices of red, yellow, purple, & green bell peppers are sweet & crisp, and perfect for little fingers to grasp and dip into humus, guacamole, or salad dressing. Fresh nectarines & pears can be accompanied by vanilla yogurt dip, lemon curd, or nut butter. Meat jerky, pepperoni sticks, and wedges of cheese travel nicely with a crusty roll or package of crackers.  Nuts & dried fruits are easy treats, and a honey stick or bit of honey comb makes for a fun dessert.

Let your kids help pick out items they like at the farmers market. Photo by Lisa Teso

Next time you take your tike to market, explore the options together. Go on a snack scavenger hunt. Many vendors have samples that you can try together. Let your child tell you what they like, and open up a discussion about healthy choices for lunches & snacks. Kids will appreciate being a part of the selection process, and you will have the comfort of knowing that they will want to eat what you’re tucking into their lunch boxes.

Need additional fresh, seasonal inspiration? Mealtime Makeover is a free cooking class held at the Buckman Farmers Market. Join us Thursday, September 6th from 4-6 p.m. for more ideas, recipes, demos and samples. We invite you to bring along the kids – there will be tasty snacks to sample & coloring sheets for them to work on while you watch the demo. The focus will be geared toward the wee ones, but the dishes will be adult-friendly as well (adults & kids all eat the same foods at our house). You’re bound to pick up an idea or two for your brown bag office lunch!

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Northwest Market. Photo by Amy Nieto.

Portland Farmers Market has long had a market in Northwest Portland, but circumstances caused us to play musical chairs with the location a few times.  Now enjoying its second season in a tree-lined lot across from Trinity Cathedral, our Northwest Market has truly found a home and is becoming the community focal point we always envisioned it would be.

As with all other Portland Farmers Market locations, Northwest Market shoppers eligible for SNAP benefits are able to receive $1 tokens using their Oregon Trail Card to purchase fresh local food. Additionally, SNAP recipients can receive a dollar-for-dollar match (up to $7) through Fresh Exchange, a program of Farmers Market Fund.

Our Northwest Market is located at the corner of NW 19th and Everett and runs through September on Thursday afternoons from 3-7pm.  Farmers and food artisans are waiting to fill your market basket with produce, meat, eggs, cheese, wine, baked goods, flowers and more.  You can read more about our vendors in these NW Examiner articles profiling Serious Business Pastries (pg. 27), La Terra Vita and Ravenhill Farms (pg. 24), and Winters Farms (pg. 18).

If you still have yet to swing by this bustling market, here are several reasons why you shouldn’t wait a moment longer:

The lovely Anna Curtin always draws a crowd on Senior Bingo days

Senior Bingo!

When: Third Thursday of each month

What: Seniors are invited to stop by and learn more about the market, then join our very own Anna Curtin for a rousing game of fruit & veggie bingo (6 rounds, running from 3-6pm), complete with prizes from market vendors.  Recent prizes have included peaches, eggs, berries, corn, squash, potatoes, cheese and tomatoes.  Come early to snag a coveted seat and vote on what market prizes you’d like to win!

You could win this! Photo by Amy Nieto

Portlandivore Program

When: Drawing takes place the last market of each month

What: This frequent shopper promotion gives shoppers who visit the market three times a month the chance to enter to win a basket of $30 worth of market goodies. Stop by the Information Booth to pick up your card, have it initialed each time you come to the market and turn it in to market staff on or before the last Thursday of the month.

Coffee + ice = nice. Thank you World Cup.

Taste the Place

When: Second Thursday of each month

What: Nearby restaurants and cafes visit the market to meet their neighbors and sample their wares. In September, stop by to see what tempting treat Touché Restaurant will bring to market.  Past visitors have included Elephants Deli, who offered strawberry shortcakes made with sweet market berries and World Cup Coffee & Tea, who refreshed shoppers with samples of iced coffee.  Our star NW volunteer Barb Skinner writes about World Cup’s visit below.

Taste the Place: World Cup Coffee & Tea

By Barb Skinner

The iced Brazilian roast with floral accents drew thirsty and un-caffeinated market shoppers to the World Cup Coffee booth at the NW Market in July. Thankful smiles and many comments on the “delicious coffee” that “wasn’t too acidic” followed the free samples.

World Cup Coffee is a Portland gem – offering so much more than a delightful staff and quintessential Portland coffee shop environment to our neighborhood for over 20 years. They also have a roasting operation which provides complete coffee services to local businesses – espresso machine rental and repair, coffee beans, etc – as well as roasting for espresso and whole bean sales in their NW and Powell’s City of Books locations.

The differences in local roasting and conventional roasting are most notable for the length of time the coffee sits on the shelf before purchase (days or weeks vs. multiple months).  Small batch, local roasting offers fresh beans with optimal retention of moisture and flavor.

A big thanks to World Cup for their support of Portland Farmers Market and local, sustainable business practices!

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Celebrate a Breadiversary  with us. A first year milestone is signified with gifts of paper, fifth is wood, seventh is bread*. Dave’s Killer Bread is celebrating where it all started at PFM:  7 years ago they came to the market with four different loaves, now they’re up to 16 different varieties and DKB is available throughout the Pacific NW and they moved from vendor to Market Sponsor. In honor of the occasion, Dave’s Killer Bread is holding a sandwich competition, where local chefs will gather ingredients from the market, assemble and then be judged by a panel including FOM (Friend of the Market), Drew Carney and by one of the least judgmental people we know, PFM’s Trudy Toliver. More details here. We’ll have pictures on Facebook next week and possibly descriptions of the sandwiches in real time on Twitter. Congrats to Dave and Shobi on their accomplishment.

And since it’s all about the sandwich, it seems a good time to mention there will be no Pine State Biscuits this week. None, not for love or money, not for all your hopes, wishes and desires. It’s the Pickathon and Pine State is hauling their mobile Biscuit facility to the happiest place on earth, Happy Valley. They return next week, the 11th, after they have fed both bluegrass lovers and the men and women who love bluegrass lovers.

Greenwillow Grains is introducing cold-pressed flax oil this weekend to PSU goers. With its mild, nutty flavor, flax oil is a good substitute for “Vegetable Oil” in baking. Granted she isn’t overly judgemental, but the aforementioned Trudy, our director, loves adding it to salad dressings. Flax also helps those who worry about keeping

Flax Jacket

their Omega 3s & 6s in balance. Greenwillow’s Flax Oil is both grown and pressed in the valley (not the valley of happiness of but the greater Willamette Valley), making their flax oil uber-local;  helping both farms and farming communities in Oregon.

BEAT THE HEAT AT OUR WEEKEND MARKETS

It’s going to be a scorcher this weekend and so here are a few ideas to beat the heat: Kenton and PSU have shade, King and Pioneer Square will be open before the heat becomes unbearable and all will all have ingredients for lighter summer fare – salad, berries, etc. All offer food – already prepared so you don’t have to turn the stove on.

Weekend Plan: Kenton for  tacos, salsa, stop for a beer at Kenton Station, pick up tequila at Kenton Liquors, arrive to a cooled off home on Friday. Saturday, at PSU: load up on fruit for blended margaritas, sure they’re hokey but they’re also good and more importantly in triple digit heat, ice cold. King, go early, grab coffee, possibly breakfast burrito to help abate too many margaritas (careful they’re ice cold on a hot day), get stuff to grill, Winters corn, or just get fruit for a healthy, replenishing smoothie.

Drink your water and don’t be above going to see a movie that you would never, ever otherwise see – my friend Cathy and I once sat through a 2 ½ hour thing with Matthew McConaughey that we both ended up rating A for Air Conditioning.  Who needs four star entertainment when you have climate controlled air?

*7th anniversaries are not actually signified by bread. Conventionally, it’s wool. Bread is a better idea, wool doesn’t taste good, that and it’s in the high 90s this week who wants to bake?

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Eggplant: from Ew to Mmmm. Photo by Allison Jones

By Chris Anderson, COUNTRY Financial

Ewww, what’s that?

It’s eggplant, and you’re going to like it!

But I didn’t. Grandma’s fresh-out-of-the-garden, sliced and sautéed in butter version tasted bitter. The grayish color and all those little seeds certainly did nothing to enhance the experience.

Perhaps Grandma’s cooking method failed to bring out the wonder of the vegetable that resembles an over-sized grape. But who eats a plant whose close cousin is named deadly nightshade – a weed we cut out of our fields every summer?

Let’s face it. Everyone can name at least one fruit or vegetable that causes them to wrinkle their nose in disgust. As a kid and into adulthood, eggplant elicited that response from me.

No more! Thanks to the magic of farmers markets, eggplant has gone from “ewww” to “mmmm” on my veggie list.

All it took was a persistent vendor, who convinced me to buy an eggplant, mix it with some of my favorites like green peppers and tomatoes, and add some flour, nutmeg and fresh bread cubes.

The result? A delectable taste sensation called Eggplant Creole. My family fought for the last bite and begged for more.

Then Jason French sealed the eggplant deal. The chef/owner of Portland’s Ned Ludd turned to the purple vegetable for his award-winning Bruschetta of Market Vegetables and Farmers’ Cheese. The dish earned him the COUNTRY Chef Challenge 2011 Master of the Market sponsored by COUNTRY Financial.

This open-faced sandwich represents pure genius with a blend of flavors drawn from garlic, Romano beans, tomatoes, farmer’s cheese and yes, a Japanese eggplant. And what’s more – it’s a quick meal!

So, here’s your tip of the day! Head to your nearest farmers market and venture beyond your fruit and vegetable comfort zone. Buy produce you’ve never given more than a passing glance. Ask the vendor for recipes or check out the Portland Farmers Market website for tantalizing ideas.

Even better yet, mark July 16 on your calendar. Head to the market at Pioneer Courthouse Square from 11:30am to 1:00pm and watch as Portland chefs Gregory Gourdet of Departure, David Padberg of Park Kitchen and Sarah Schafer of Irving Street Kitchen chop, sauté and simmer their way to become the COUNTRY Chef Challenge 2012 Master of the Market.

You’ll see familiar produce teamed with the exotic and blended in unique ways to invigorate your taste buds. The experience is guaranteed to take you from “ewww” to “mmmm.” Sweet and sour eggplant, anyone?

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It’s the height of summer, PFM has 7 Markets running, food is coming into season by the minute and because of the transitory nature of Portland’s non-rainy season, there’s always an extra urgency to make the most out of sunny days. On a personal level this means camping trips, outdoor parties and weddings – sometimes all in the same day. For the Market, the July means more action packed in a weekend than you’ll find in a summertime blockbuster.

The big day; BIG DAY is Monday. Drew Carney is hosting the Country Financial 2012 Chef Challenge at our Pioneer Square Market! From 11:30am to 1:00pm chefs Gregory Gourdet of Departure, David Padberg of Park Kitchen and Sarah Schafer of Irving Street Kitchen cook-off. 30 minutes of shopping the Market, followed by an hour of cooking.

This Could Be Your Grill
This Weekend:
Winters has Corn Ready!

Market fresh foods, Master MC Drew Carney and local talents putting their personal stamp on the bounty of local foods. Join us for the fun, you can read more here.

Today Kenton Market! Our newest Market, tucked away in North Portland’s historic neighborhood. Sungold, Little Gnome, Hot Mamma Salsas set up shop on Kenton’s main drag. 2 blocks from a Max Stop, restaurants, beer, libraries, barbershops, Cup & Saucer – easy, relaxed way to decompress from work and get your veg on – All in one stop.

Sunday is our King Market, this week we have a Market and an Urban Homesteading Fair. Slow Food, Fruit Tree Project, Master Gardeners, Hammer and Hand for home projects, and one that I know my chicken-curious dog, Fred has questions about, Just Us Hens (Although Rhonda can answer bee questions too, and there is something Fred never wants to deal with again).

PSU Saturday. Cherries, berries, fruit! Plus the high-quality local and regional grown, gathered and raised

foods. Over 100+ vendors, all under a beautiful canopy of trees – and if your like me the only thing worse than too much rain is too much direct sunlight. When did we all become Vampire Bill?

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