Moreland Farmers Market

The Moreland Farmers Market wishes to expand its Board – and is seeking people who have a strong sense of community and a strong belief in the importance of Oregon’s small farms. A background in marketing, law, graphic design, fundraising, food policy, or the world of not-for-profits, is desirable but not mandatory.  If interested, please submit a cover letter and resume to: morelandmarket@gmail.com, by July 16th, 2010.

The 2010 market season is underway. For up to date and detailed information, as well as photos and discussion, please visit our facebook fan page and twitter page (you can also click on the links at upper right corner of page). Look forward to seeing you out there!

To apply to the market, go to ‘info for vendors” and download all the pages that apply to you.  Read the rules, sign the application, and the send the completed application packet and $10 application fee to:

Moreland Farmers Market
PO Box 820122
Portland OR 97282

Thanks for your interest!

The market will open May 12th, 2010 and run through the end of September. Market hours are 3:30-7:30, changing to 3-7PM for the month of September.
For our Vendors: Applications will be updated and ready for download by March.
For more information, including community tables, musicians, volunteering, and sponsorship opportunities, please contact us at info@morelandfarmersmarket.org. Our mailing address is PO Box 820122, Portland, OR 97282.

Here are some updates for your holiday planning and information from some of our bakers and vendors:

What can you expect to find at the Moreland Farmers Market Holiday Market? Here is a snapshot of the products in no particular order: fresh cranberries from Bandon, winter greens and root vegetables, mushrooms, potatoes, onions, leeks and garlic, brussel sprouts, hazelnuts and walnuts, savory and sweet nut mixes, jams and honey, fruit butters, apples, pears, vinegars, lamb, pork sausage (yes, Salumeria di Carlo is back!), cheese (sheep and cow), pickled vegetables, chocolates, beeswax candles, wool, dried flowers, wreathes and centerpieces, wine, and hard and sweet cider, and lavender products such as lavender bath tea, lavender soap, lavender sachets, lavender wands. See the complete list of vendors at our link to the side of the page “Holiday Market Vendors 2009″.

Finales Desserts:  is accepting pre-orders for “take and bake” pies: apple, pecan, pumpkin , or already baked: mincemeat, butterscotch, pecan, pumpkin and apple. Call 503-222-0547 for more information and complete menu selection.

Little Pots and Pans is accepting pre-orders for hors d’oeuvres: mini tarts of roasted tomato, onion and goat cheese or curried butternut squash. Call 503-236-8196 for complete selection.

Pacific Pie and Co is offering bake at home savory pies, pasties, and sausage rolls.  Also available are cocktail-sized items.  For more information or to pre-order, call 503-381-6157 or email info@pacificpieco.com.

Ruby Jewel Ice Cream Treats will have their holiday flavors of ice cream available by the pint and quart. Pumpkin, Peppermint and Vanilla. Please pre-order by calling 971-344-4414 or by emailing becky@rubyjewel.net.

November rings in the Moreland Farmers Market’s 2nd annual Holiday Market. The market will take place two days before Thanksgiving so your ingredients will be at their freshest. Held indoors in the gym of the Boys and Girls Club at 7119 SE Milwaukie Avenue, hours are Tuesday, November 24th, from 3PM-7PM. Finales Desserts is accepting pre-orders for holiday pies and desserts. Contact information is 503-222-0547 or info@finalesdesserts.com. Little Pots and Pans is also accepting pre-orders for savory mini tarts and empanadas. Contact information is 503-236-8196 or info@littlepotsandpans.com.

A fundraiser for winter wear for the Boys and Girls Club community will take place the same day and place. Accepted donations are NEW hats, scarves, mittens, gloves, boots, coats, jackets, sweaters, fleece, etc.  Appropriate age and size is 3-16 years old. Cash donations are also accepted. For more information contact 503-341-9350 or laura@morelandfarmersmarket.org.

Please accept our invitation to the 4th annual Village Feast. The market will be thanking market patrons with roasted corn on the cob, fresh fall apple cider, and other delectables. And it’s all FREE!! Fun activities for kids on the lawn and great tunes. Here’s the band line up:
3:15-4:15 Sellwood Middle School Marimba Band; 5-7PM The Dixie Cups

September 30th also marks the last styrofoam recycle of the market season. As usual, Julie Wallace will park the truck in front of the market on SE Glenwood. Place your clean, block styrofoam directly into the truck. Thank you to SMILE and Eric Norberg for their generous donations to assist Julie with this neighborhood project.

Black Sheep Creamery’s sheep production is slowing down so Meg is short on fresh cheese, but the good news is she will bring ricotta, and pecorino, Mopsy’s Best, and St. Helens (my new favorite). Speaking of cheese, don’t miss the celebration of cheese, October 3rd at this year’s “The Wedge”. Taste  cheese from cheesemakers of the Northwest. See the website for event details (http://www.dairyfarmersor.com/thewedge/).

Please stop by the market easel to write your comments to Wilhelm’s for their continued support of the market. Let them know how much we all appreciate the use of their parking lots and facilities.

In: Vanessa’s Flowers, Sharpening 4U, Little Pots and Pans, Hot Lips Pizza
Out: Frank Gruner, Oregon Rain Barrel

Community Booths: SMILE, SWBA and Friends of Trees

Mark your calendars: Tuesday, November 24th, 3-7PM, Moreland Farmers Market Holiday Market, inside the Boys and Girls Club Gym. Food and gifts for your holiday feasts. Winter outerwear fundraiser for kids.

See you at the holiday market, and next year again, mid-May. Adieu, hasta luego, alla prossima…

What’s in this week at Moreland?
Melons (butterscotch, charentais, cantalope, watermelon),
Heirloom tomatoes, cherry tomatoes, and sun dried tomatoes
Peppers, sweet, hot and spicy
Shelling beans (cannelini and “tongue of fire”),
Lettuce (romaine and butter leaf)
Corn on the cob, eggplant, squash, beans, cucumbers, potatos, onions, herbs, apples, pears, peaches, grapes; blackberries, raspberries and strawberries and eggs, fish, lamb, sheep cheese, chocolate, nuts, hot prepared food and hard and sweet cider!

Stephens Farm will have sweet apple cider and three varieties of seedless grapes tomorrow: white Himrod, red Canadice and blue Mars. Each has a distinct flavor from the other. Speaking of grapes, the Oregonian’s Food Day section has a whole slew of recipes using fresh grapes today. One that intrigued me was the Harvest Grape Cake found here at : http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=7006

That’s the sweet; here’s the savory. One of our volunteers sent this to me as a use for the delicious corn and hot peppers that are popping up in the market.  It comes from Caprial’s Kitchen.
Ancho Chili Fried Corn
Serves 6
1/4 cup unsalted butter
8 ears of corn, kernels removed
3 Anaheim chilies, roasted, peeled, seeded, and diced (see note on roasting peppers)
Salt and cracked black pepper

Heat the butter until bubbling in a very large sauté pan.  Add the corn and allow to sit until it starts to brown about 3 minutes. Toss well and add
roasted chilies. Cook until the corn starts to “pop” about another 3-4 minutes then season with salt and lots of black pepper. Serve warm.
Note:
Roasting peppers is really easy, and the aroma is wonderful!!  You can do it directly over a gas flame, or on a baking sheet 4” below a very hot broiler. Turn peppers regularly until the skin has blistered and is beginning to blacken on all sides (about 5 min. for an open flame, about 5 min. per side for the broiler.)  Be careful not to char the flesh, only the skin. When charred all over, put the roasted peppers in a bowl and cover with plastic wrap or kitchen towel and let stand until cool enough to handle. Peel off the charred skin, then pull out the stems and seedpods.  Be sure to capture the flavorful juice that might fall from the peppers.

• Tomorrow starts the first of the cooking series for seniors: Eating Fresh, Eating Well. Chef Vanessa Rubin conducts this hands-on and tasting class at the market.
• Be sure to stop by our community table tomorrow to learn more about the Walk to Defeat ALS.
• New music for the market: 3-5PM Njuzu Mbira, 5-7PM Chihuahua Desert
• Stay tuned for details of the Village Feast (Sept. 30th) and our 2nd annual pre-Thanksgiving Holiday Market, November 24th.

We need your help closing the market!! Closing shift is 7:00-8:00PM. Guaranteed to build muscle! Contact us at laura@morelandfarmersmarket.org or stop by the information booth to sign up for a shift.

Thank you for continuing to support your local farmers market.

Here’s a shout out to all you parents who collectively screamed “Whoooo Hoooooo, school has begun!!!” Celebrate with a back to school feast. What’s in?
Melons (butterscotch, charentais, cantalope, watermelon), Heirloom tomatoes, cherry tomatoes, and sun dried tomatoes Peppers, sweet, hot and spicy Shelling beans (cannelini and “tongue of fire”), Lettuce (romaine and butter leaf) Corn on the cob, eggplant, squash, beans, cucumbers, potatos, onions, herbs, apples, pears, peaches, grapes; blackberries, raspberries and strawberries and, cheese, eggs, milk, lamb, goat, fish, bread, pastries, ice cream, chocolates, nuts, tamales, crepes, gyros, wine and hard cider.

Some of you inquired if any of the market vendors offer CSA programs.
Currently Creative Growers and Deep Roots do, and Nature’s Fountain Farm will be starting one this year.

For those of you interested in CSA’s for meat, today’s Oregonian Food Day section had a useful article and listing of what to look for in pasture raised  meats, how to buy, and what questions to ask, followed by a list of some local options. I attach the link here:
http://www.oregonlive.com/foodday/index.ssf/2009/09/this_is_the_local_meats_story.html

Tomorrow’s market welcomes the American Planning Association who are stopping by for a visit on their bikes. Community tables will be the Association for Home Business and Friends of Trees.

Back this week: Beck’s Family Farm, Fleur de Lis, Brookside Farm
Out: Finales Desserts, Little Pots and Pans

Stay tuned for details of the Village Feast (Sept. 30th) and our 2nd annual pre-Thanksgiving Holiday Market, November 24th.