Market Day ~ May 30th, 2007

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Hope you all had a great long weekend! I got the chance to head to the Oregon Coast and introduce my pug Lucy to the ocean for her first time. Weather at the beach was 58 degrees and mostly cloudy, perfect beach weather. IFM weather forecast predicts 88 degrees and sunny, perfect for a day at the market!

This week keep an eye out for Happy Harvest and their strawberries, green and white asparagus, spring peas, onions and more!

Lucy@the beach

Vendors In:
Trillium Charter School – fresh cut flowers, herbs, soaps and waters
Happy Harvest – strawberries

IFM Marches in St Johns Parade

Trillium Charter School:
This is a great group of kids! And when I say kids I’m not kidding: these 3rd, 4th and 5th graders have transformed their CSA program into Nature’s Basket. They will come to IFM three times during the season, bringing with them a full line of home made and grown herbs and flowers, soaps, teas, salves and lavender waters. You might be saying to yourself “these are only kids”. Well, bite your tongue - these guys have been working very hard to develop a small business from scratch while being attending the Trillium Charter School. We welcome them and encourage you to come and check out their wares.

Check out more about Trillium!

This IFM customer is Serious!

IFM or bust

Market Day ~ May 23rd, 2007

For those of you who made it to our first market of the season - thanks for making it an amazing start to the season! It was great to see so many of you at the market, buying your groceries, sampling the wares from some of our new vendors, and soaking up the sunshine on a beautiful spring day.

Tomorrow’s market will be just as exciting as more items come into season and the number of vendors continues to grow; the addition of wild salmon, hazelnuts, German bread, pastry and much, much more is sure to please.

Also for you home gardeners, don’t forget that IFM is loaded during the early season with everything you need to get your garden and yard started right. Check out Gale’s Meadow for all of your certified organic plants, Garden Color for lily’s and perennials, Field of Dreams Nursery for hard to find unusual plants as well as Vickie’s Sungold Farm, specializing in herbs and tomato starts.

Over the weekend I traveled back home to Spokane where I was born and raised. The weather there was excellent the last day so my dad and I fired up the grill and grilled up some pork chops and veggies from Spokane’s local farmers market. So as I sit here trying to come up with a recipe to share all I want to doing is grilling on the bbq. Well as you know you don’t need a recipe for that right! Just get the grill nice and hot, coat what ever your going to grill with copious amounts of salt and pepper, some Venison from Pine Mt Ranch and magically your grilling! So I decided to give you something to look forward to after the grill has cooled down. Give it a try…Honey Strawberry Rhubarb Cobbler.

At 3:30 the sounds of Samba Feat will get you in the shopping mood.

Samba Feet

See you at the market.

Market Day ~ May 16th, 2007

We are proud to announce the May 16th opening of The Interstate Farmers Market. May 16th at 3 PM we will kick off the 3rd year on North Fremont street next to Overlook Park. Now that the sun is coming out more frequently, the farmers are getting out in the fields, plowing, building pea arbors and getting geared up for what is shaping up to be a great year for many of Oregon’s premier products.

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Peas, Mint and Asparagus

Gather from the market:
1 pint of Spring or Snow peas
1 bunch of asparagus
1 bunch of spring onions
1 mint plant
Good olive oil

Turn your oven to broil and allow it to come to temperature. Cut all veggies smallish, toss with olive oil, place on baking sheet and put them in preheated oven. You can also put the pan in the oven it is heating and then just toss the vegetable mixture on the preheated pan. While the veggies are cooking, place 1 cup dry white wine, 2 to 3 tablespoons finely chopped fresh mint, 2 tablespoons softened butter, a pinch of fresh grated black pepper and a few red chili flakes in a saucepan. Place on very low heat, just hot enough to melt butter and begin to steep like tea.
Check veggies - they are done when they start to sweat just a little. Carefully pull them out of the oven and toss them with your sauce. Top with freshly grated black pepper, a pinch of sea salt and shaved parmesan. Serve over pasta with a crisp dry white wine and enjoy, friends!

This recipe is ultra-flexible and can be served as a side or over pasta or gnocchi. I prefer fresh pasta and my new favorite pasta maker is Sarah-Beth from Nonna’s Noodles. Keep an eye out for her arrival in the coming weeks. Broiling vegetables is one of the best ways of cooking them to maintain their green goodness. Heating vegetables under the broiler locks in nutrients and flavor, while cooking them just the right amount so they retain their snap. A note of caution: you can’t walk away and leave them or you will be sorry…they can go from just right to WAY overdone in the time it takes to set the table. In the winter, this method is great for root veggies like carrots, turnips and potatoes as is helps to caramelize them while not sticking to the pan.

Mint is very easy to grow, and extremely versatile in the kitchen. I encourage you to go to Sungold Farm and spend 3 dollars on a mint plant. This way, you will always have it for your ice tea or mojitos over the summer, as well as finding all sorts of new uses. I suggest putting mint in a pot or contained spot in the garden because it can be invasive.

Padam Padam

Once the opening bell has been rung on opening day and the clock says 3:30 PM you will be magically taken away to “the sounds of the clock in the little French Salon” brought to us by the sounds of Padam Padam……read more! Padam Padam features vocalist Lisa Platt, violist and guitarist Barbara Bernstein, accordionist Kathy Fors and bassist Jaime Leopold, performing an eclectic (if not eccentric) mix of French cabaret tunes, tangos and klezmer, with some Kurt Weill, Tom Waits and a few original tunes thrown into the mix.

Dave’s Killer Bread

Many people know IFM was one of the first markets that Dave’s Killer Bread participated in. But something that you may not know is that this “Killer Bread” is made by one of “ the Seediest bakery crews in the business”… I went to Nature Bake where Dave bakes his bread to learn about his new Seedy Baguette. Here’s a photo from my visit, click on it to see more.

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See you at the market!

Market Day ~

2010 IFM Season
Wednesdays - 3pm to 7pm
May - September

3550 N. Interstate Ave.
Next to Overlook Park on the Max Yellow Line

SNAP/Oregon Trail ACCEPTED!  (Just come to the info booth and we will swipe your card and give you tokens to spend with the vendors.)
WIC/Seniors Checks ACCEPTED! (Bring your checks directly to vendors displaying a WIC/Seniors sign)

Volunteer
Contact us today and join our dedicated team.

Market Day ~ May 16th, 2007

We are proud to announce the May 16th opening of The Interstate Farmers Market. May 16th at 3 PM we will kick off the 3rd year on North Fremont street next to Overlook Park. Now that the sun is coming out more frequently, the farmers are getting out in the fields, plowing, building pea arbors and getting geared up for what is shaping up to be a great year for many of Oregon’s premier products.

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New at IFM!!

This season thanks to generous support from New Seasons market we will be offering wireless debit and EBT service. This will make shopping at IFM more accessible to Oregon trail customers and to those living a cash free life like me.

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2010 IFM Season
Wednesdays - 3pm to 7pm
May - September

3550 N. Interstate Ave.
Next to Overlook Park on the Max Yellow Line

SNAP/Oregon Trail ACCEPTED!  (Just come to the info booth and we will swipe your card and give you tokens to spend with the vendors.)
WIC/Seniors Checks ACCEPTED! (Bring your checks directly to vendors displaying a WIC/Seniors sign)

Volunteer
Contact us today and join our dedicated team.

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