1/2 cup olive oil
1 cup Below Grade Old School English Style Old Ale (or your favorite dark beer)
1/4 cup lemon juice
4 cloves garlic, smashed
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon dry mustard
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme

To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well. Goes great with chicken or your favorite meat. Marinate in the fridge a minimum of 2 hours (overnight best).

1 1/2 cups plus 3 tablespoons all-purpose flour
3 tablespoons plus 1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ pieces
1/2 cup plus 1 tablespoon crème fraîche or sour cream
6 cups fresh blueberries (about 2 pounds)
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon zest

Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).

Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2″ glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.

Bon Appétit/August 2012/by Soa Davies

Each week we promote a recipe that features local ingredients from one or more of our Saturday Farmers Market vendors. Our goal is to share with our customers a new recipe that perhaps introduces a new food or technique, help support our local vendors, and have fun sharing ways to celebrate the fresh bounty available at our weekly market.  Special thanks to The Garner Group for their support of the Taste of the Season. Bon Appétit!

June 29th Recipe:
Smoked Salmon Frittata

 

 

 

July 6th Recipe:
Summer Squash and Red Quinoa Salad with Walnuts

 

 

 

July 13th Recipe:
Fish Fillets with Tomatoes, Squash, and Basil

 

 

 

July 20th Recipe:
Vanilla-Roasted Rhubarb and Strawberries

 

 

 

July 27th Recipe:
Tomato-Feta Open-Face Sandwich

 

 

 

August 3rd Recipe:
Pickled Baby Squash

 

 

 

August 10th Recipe:
Pork Tonkatsu with Watermelon-Tomato Salad

 

 

 

August 17th Recipe:
Tuscan Kale Caesar Slaw

 

 

 

August 24th Recipe
Summer Fruit Cobbler

 

 

 

August 31st Recipe:
The Burger Lover’s Burger

 

 

 

September 7th Recipe:
Pepper Monkey Lamb Meatballs

 

 

 

September 14th Recipe:
Blueberry Drop Biscuit Cobbler

 

 

 

September 21st Recipe:
Beer Marinade

 

 

 

Click to see the 2012 Taste of the Season Market Recipes from last year >>

Serves 4 -6

1 boneless leg of lamb (3 lbs)

10 oz. Barcelona’s Red Sauce #5

5 cloves garlic

3 TBSP extra virgin olive oil

3 sprigs parsley (roughly chopped)

Preparation:  With a sharp narrow knife, make 10 holes in varied sections of the leg.  Cut cloves in half and insert garlic slices into holes.  Rib the meat with olive oil and sprinkle lightly with salt and pepper.  On a grill, sear the leg well on all sides.  Lower heat and place the meat on the high rack of the grill.  Close the lid.  Adjust heat so that the temperature reaches 350 degrees.  Let it cook for approximately 15 minutes.  Remove meat from pot and place on carving board.  Let the meat rest for approximately 10 minutes then carve into slices about ¼ inch thick.  Mix remaining 5 oz. of Barcelona Sauce in casserole and heat.  Place sliced meat on serving plate and cover with the sauce from the casserole.  Sprinkle chopped parsley over the top and serve. Best served with rice.

Presented by

Serves 1-2

Ceviche:
2 cup fresh squeezed lime juice
3 shallots thinly sliced
6 cloves garlic thinly sliced
1 Tablespoon of salt
½ cup sugar
¼ pound of shrimp
Combine all ingredients except fish and stir until sugar is dissolved. Slice shrimp into small pieces and place in liquid making sure all the fish is submerged in liquid but not compacted. Let sit for 2 hrs (or until desired doneness) and drain off the liquid.

Grilled Pineapple Pico:
2 tomatoes
1 Tablespoon chopped cilantro
1/4 red onion chopped small dice
3/4 cup of grilled and chopped pineapple
½ teaspoon of lime juice
Cut the flesh off the tomatoes and dice them small and combine with other ingredients. Salt to taste.

Place the cured fish in a martini glass and top with the grilled pineapple Pico and a sprig of cilantro. Serve with some corn chips and fresh sliced avocado and enjoy.

From Rian Mulligan, formerly of Tetherow

Presented by

6 servings

2 cups fresh flat leaf parsley

2 TBSP fresh oregano

¾ tsp ground cumin

¼ tsp ground red pepper

5 garlic cloves

1/3 cup extra-virgin olive oil

5 (6 oz) halibut fillets

1 tsp kosher salt

½ tsp black pepper

Cooking spray

12 (6 inch) corn tortillas

1. Place first 5 ingredients in a food processor; process until finely chopped.  Slowly pour oil through  food chute; process until smooth.  Place fish in a shallow dish; rub mixture over fish.  Cover and chill 2 hours.
2. Preheat grill to high heat.
3. Sprinkle fish with salt and black pepper.  Place fish on a grill coated with cooking spray, grill for 4 minutes on each side or until desired degree of doneness.  Remove from grill.  Break fish into chunks.  Warm tortillas.  Divide fish evenly among tortillas.  Serve with cabbage slaw and fresh avocado.

Adapted from Cooking Light, June 2011

Presented by

Serves 4

½ C olive oil-canola blend (75% canola, 25% Extra Virgin)

1 large eggplant, ½” cubed

1 red onion, ½” diced

½ bulb fennel, ½” diced

1 red pepper, ½” diced

1 yellow pepper, ½” diced

28 oz can of diced tomatoes, preferably Muir Glen
(note: in their peak season, combine fresh tomatoes and quality tomato puree)

1 zucchini, ½” cubed

1 yellow squash, ½” cubed

½ cup extra virgin olive oil

½ tablespoon minced anchovies

2 tablespoons minced garlic

¼ cup chopped Italian parsley

Fresh basil

In a large heavy bottom pot, sauté together the eggplant, onion and fennel in the oil over medium heat with a bit of salt of pepper until onions are translucent.

Add in the peppers and tomatoes, stirring often until the peppers begin to soften.

Add the squash and continue simmer and stir until the vegetables are bright and tender al dente (to the tooth).

Pour the ragout into a bowl strainer and let drain, reserving the liquid, for at least an hour, stirring every now and then.

Over medium high heat, in a heavy bottom sauce pan, combine E.V. oil, anchovies, garlic and parsley together until the garlic opens up and the great aroma fills your kitchen.  Add the strained vegetable liquid and continue to sauté over high heat, stirring constantly until the mixture has reduced to a syrup-like consistency.

In a large casserole dish, add the strained vegetables and pour the warm reduction mixture over the vegetables, stir well to so they are completely coated.  Adjust seasoning. Serve immediately or serve cold in a decorative platter and top with fresh basil.  Store up to five days in the refrigerator.

Recipe provided by Brad Wood at 10 Below/Oxford

Presented by:

Serves 4

1 medium cantaloupe (3-3.5 lbs) cut into 1 inch cubes (about 4 cups)

½ cup sugar

1.5 TBSP freshly squeezed lemon juice (about half a lemon)

2 TBSP freshly grated ginger

Fresh mint leaves (optional, but very yummy!)

1. Combine the melon, sugar, and lemon juice in a blender or food processor and puree just until smooth.  Add the ginger and pulse briefly to combine.
2. Transfer the mixture to an ice cream maker and freeze according to manufacturer’s directions.  (If you do not have an ice cream maker, pour the mixture into a tray or zip lock bag and freeze it on a flat surface in your freezer.  Remove the frozen mixture from the freezer, let it thaw, then return it again to the blender or food processor again until smooth.  Repeat this process at least once more (two times total does the trick) or until the mixture is very smooth and blended with no separation.
3. Spoon into individual glasses or serving dishes and garnish with mint leaves.

From Farmer John’s Cookbook, The Real Dirt on Vegetables

Presented by:

Twelve servings

10 fresh eggs

½ cup all purpose flour

1 tsp baking soda

½ onion, chopped

1 garlic clove, minced

¼ cup butter, melted

3 cups cottage cheese

1 cup cooked fresh spinach

½ red pepper, chopped

½ yellow pepper, chopped

1 bunch green onions, chopped

12 oz. shredded Swiss or Monterey Jack cheese

Preheat oven to 350 degrees.  Saute onion and garlic.  In a blender or food processor, combine eggs, flour, baking powder, melted butter, and 1 cup of cottage cheese.  Blend well.  Pour blended mixture into bowl, add garlic and onion mixture and remaining cottage cheese, spinach, peppers, green onion, and shredded cheese.  Mix all ingredients thoroughly.  Divide mixture between 2 greased 10-inch pie pans.  Bake for 40-45 minutes, or until set.

Adapted from the Beazley House in Napa, California

Presented by:

5 cups blueberries

½ cup sugar

1 TBSP fresh lemon juice

¼ tsp kosher salt

1. In a medium saucepan, combine the blueberries, sugar, lemon juice, and salt.  Mash with a wooden spoon until the berries have released their juices.
2. Cook over medium heat, stirring occasionally, until the mixture has thickened, 18-25 minutes.  Transfer to containers and refrigerate for up to 1 month or freeze up to 1 year.

Adapted from a recipe in Real Simple.

Presented by:

As we enter the summer season, Tata’s Fruits offers refreshing smoothies made with a plethora of ingredients of your choosing. So, if you have a hankering for a mango banana smoothie or pineapple orange, stop by Tata’s Fruits to have them concoct your refreshing treat.

Located in the heart of the Willamette Valley, the Berry Patch is a small family farm with acres of field grown berries. They provide fresh market berries that are picked at the peak of freshness. Additionally, The Berry Patch berries have, for many years, been renowned for their taste and quality. Although they are not an organic farm, they strive for minimal use of chemicals and lean towards more organic farming methods. They invite you to come to the market and enjoy the berries as much as they do!

With a deep love for observing nature and creating things, it is no surprise that Diana Popp offers an array of handmade pottery inspired by nature’s beauty. She is also one of the founding members of the Clay Guild of the Cascades and will be participating in various shows in addition to the Northwest Crossing Farmers Market this year.

The Silver Otter of Bend, Oregon, offers an assortment of locally made, completely unique items. Jewelry found at The Silver Otter is made by hand using high quality natural stones and sterling silver. Their beautiful, functional pottery is crafted from high fire stoneware and contains only food-safe clay and glaze. Other arts they sell include traditional Na Xi-style woodblock carvings and wind-chimes made from reclaimed materials. Every single item at The Silver Otter is one-of-a-kind, and all of their unique products are made right here in Bend.

www.thesilverotter.com

Les Deux Amis was founded by two Bend moms of 3 small children who happen to be passionate about food. Cate has a culinary degree and was a pastry chef of the Barking Frog Restaurant near Seattle. Mary is a physician who approaches food with an eye toward precision. They love baking for friends and family, but began to ask themselves if gluten need be such a key component of what they make. After countless hours scouring articles, blogs, magazines and cookbooks followed by countless trial and error baking sessions, they’ve come up with several organic and locally sourced (whenever possible) gluten free, dairy free and/or vegan baked goods that even their most discerning 4-year-olds love. Ultimately, they’d love to share their delicious and healthy scones, muffins, breads and sweet confections with the larger Bend community.

Visit their Facebook Page >>

http://www.goodearthfarmsbend.com/

All Mixed-Up: All Mixed-Up was established in the fall of 2011 by two long-time local families. The shoppe has something for everyone; it features treats that are savory, sweet, healthy and fun! They have virtually no waste, as they only use fully compostable, Green-Spot certified products. They offer organic frozen yogurt and popular flavors, fresh smoothies as well as hearty and vegan soups and organic coffees. They love their NorthWest Crossing community!

www.allmixed-up.com

In 1992, Dean Wise made his first batch of beer. Things went well (at least nothing blew up…and the beer was, um, beer) but he wanted something more. Dean went from using a brew kit to creating his own recipes with shocking amounts of the best malts and hops. Some questioned his sanity, but the result was exceptional beer that everyone loved. Having dedicated part of his basement to a brewery, when it came time to name his burgeoning business, Below Grade Brewing was a natural fit. So, enjoy their beers, get to know the brewer and let them know how they’re doing.

www.belowgradebrewing.com

Inspired Leaf Teas: At Inspired Leaf, the only thing they love more than great tea is sharing it with others. Located in beautiful Central Oregon, they set out to create a company that lets people embrace the ritual of making and enjoying tea…without the attitude. Cozies and extended pinkies not your cup of tea? Then grab your favorite mug and set aside a few well-deserved minutes with them. Inspired Leaf has gourmet, whole leaf tea in amazing flavors that will have you coming back for more. They also have unique tools, pots and cups to help you create a ritual that is yours alone. So, explore their variety of teas to find your own version of perfection, then sit back and sip the sensation!

https://inspiredleaf.com/

Located in Bend, Pono Farm & Fine Meats is a custom meat shop and kitchen. They focus on providing their customers with an enticing selection of locally raised beef and pork. For those individuals that would rather cook at home, they are a retail butcher shop. And for those that would rather have Pono Farm & Fine Meats handle the cooking and cleaning, they also have a casual restaurant serving up affordable handcrafted meals featuring some of the finest tasting local meat.

http://www.ponofarm.com/

Starting in 2003 on a small two-acre farm in Corbett, Oregon, growing strawberries and flowers, Cha Meng Family Farms has now expanded to Scappoose and Salem, Oregon. They offer beautiful floral arrangements with their growing array of farm-grown flowers.

http://www.chamengfamilyfarm.com/

Central Oregon’s favorite place for beautiful hanging flower baskets and flower planters, Whistle Stop Farm and Flowers is a family-owned and operated nursery. They proudly offer a wide variety of perennials, annuals, flowers, bedding plants, herbs, trees, ground covers, shrubs and creative gifts.

http://whistlestopbend.com/

Offering a carefully chosen selection of high-quality meat products from livestock that are locally and sustainably raised and fed, Primal Cuts offers a primary selection of beef, lamb, goat, pork and poultry. Their local specials include: bison, ostrich, duck, pheasant, rabbit and elk. Furthermore, Primal Cuts purchases directly from Oregon farmers who raise their animals without exposure to growth hormones, pesticides and other harmful chemicals. This local aspect allows them to focus on freshness, while also supporting the environment through the reduction of waste and miles traveled.

http://www.primalcutsmeatmarket.com/

In 1988, Patricia Moore and her partner Cheryl Powers purchased 80 acres just outside of the city limits of Bend, Oregon. The property consisted of Ponderosa pine trees, no road, no water, and no electricity. Today, Sand Lily Farm has more than 20 twenty acres in organic pasture for their South African Boer meat goats. They boast over 100 does and several bucks.

http://www.sandlilygoatfarm.com/

Owned by long time Central Oregon resident Duncan and Kim Laing, Precious Cargo Seafood is now delivering “Fisherman Direct” Alaskan, Pacific Northwest, Hawaiian and Exotic seafood to your door at fantastic prices.

http://www.preciouscargoseafood.com/

Located in beautiful Central Oregon, the DD Ranch provides access to ranch life as well as the stunning countryside setting of the Smith Rock area. Owners Mike and Diann Duggan offer memorable ranch adventures such as nature walks, class tours, hiking, access to hunting and more. The DD Ranch also sells pork and grass-fed beef raised right on the Ranch. Mike and Diann invite you to visit the DD Ranch and experience Central Oregon in a local, friendly, down-home kind of way.

http://www.ddranch.net/

Crafted with Oregon hazelnuts, semi-sweet chocolate, butter and sugar, Holm Made Toffee offers a melt-in-your-mouth, delightful experience. Recommended for weddings, showers, party favors, birthdays and any other occasion, Holm Made Toffee is sure to add sweetness to your day!

http://www.holmmadetoffee.com/

Formed by independent artisans producing healthy chocolates, Jem Chocolates are made with simple, pure ingredients. They blend superior raw, organic ingredients and never contain gluten, dairy, soy or processed sugar. Their chocolates are all handcrafted in small batches in Bend, Oregon.

http://jemrawchocolate.com/

Hand-crafted in Bend, the flavors and actions in each blend are combined from an herbalist’s knowledge base to have the best synthesis and effectiveness in the body. Metolius Tea uses the highest quality organic herbs and teas available.

http://metoliustea.com/

With farm-grown safflower, HayDay Oils presses and bottles a variety of oils including: natural, garlic, spicy pepper, garlic pepper, Italian and balsamic Italian. Nothing is added but the seasonings.

http://www.haydayoil.com/

Dorota Nowak recently moved to Bend to be inspired by the beauty of surrounding nature. Having traveled her from the Wine Country of Napa, California. Dorota is creating a new series of paintings and photographs reflecting her love of the nature that is Bend. From Mt. Bachelor to the Deschutes River, the amazing “Painted Hills” and forests, she will produce many new works of art for the avid collector. Please visit her website at www.doroteumfinearts.com to browse her collections.

Owned and operated by Holly Hutton, who specializes in planetary herbs, Herbal Goddess Medicinals offers the freshest herbs available in Bend, herbal assessments, classes and has a demonstration herb garden.

http://herbalgoddessmedicinals.wordpress.com/

A labor of love and creativity, Eternal Flame Design carefully crafts stone oil lamps with unique and eye-catching qualities. Laden with numerous earthy colors and some fossilized plant life, their creations add elegance to any place they are shown. Safe and easy to maintain, their stone oil lamps will be sure to stylishly brighten any area of your home or office.

http://www.eternalflamedesign.com/

For owner Teresa Schweitzer, T’s Tonics was created out of a need for simple, natural and effective healing products for her family and yours. Raised with home-remedy herbs and alternative doctoring, it was natural when Teresa’s family settled in Central Oregon to grow a big garden of herbs and doctor her family and neighbors with tonics and teas out of its crops. Along the way, healing has occurred, friends have been made, people have been helped, growing is happening, the journey is worth it. Come along with them, you won’t regret it.

http://www.tstonics.com/

Based out of Sisters, Oregon, La Petite Savonnerie is a small operation with a big heart dedicated to making fresh, organic soap using locally grown and fairly traded ingredients. While their handcrafted artisan soaps are made in small batches in Sisters, Oregon, their attention to detail and exceptional ingredients conjure visions of Provincial lavender fields, Parisian perfumeries, and fine European style soaps from the old country.

www.lapetitesavonnerie.com

Since a trusted chiropractor switched owner Karen Robinson to a buckwheat-hull pillow after sustaining a bicycling neck injury, she became healed and hooked on the flexible, airy support produced by hull fill. Naturally hypoallergenic and grown rather than manufactured, she could never go back to conventional pillows thus inspiring her to create Bliss Pillows. Snug, removable, washable covers in a vast array of choices ensure long life and ongoing cleanliness, while the compact shape means you’ll always be able to find room to bring Bliss along (and be the envy of other uncomfortable travelers).

http://blisspillow.com/home.html

Offering unique hand blown hummingbird feeders, beads, fan pulls and ornaments, all of Vista Bonita Glass Art Studio’s blown items are made in the torch, also known as lampworked or flameworked.

While not certified organic, RedTail Farm follows organic practices as well as biodiversity for proper land and animal stewardship. They are proud to produce locally grown organic vegetables, salad greens and herbs on their 10-acre farm. No pesticides are used and the fertilizer is made from greenhouse clippings that are composted into a tea and watered back into the soil. Additionally, they have 30 laying hens that are quite spoiled and enjoy a combination of heated indoors as well as spacious outdoor living. The combination of variety of heritage breed hens yields an assortment of beautiful multicolored eggs of mixed sizes.

http://redtailfarmofbend.com/

With a family that has been farming for two generations, McKenzie River Farms creates an environment that is stimulating, healthy and fun, and also intends to preserve air, water and soil for the next generation. The farm has been known best for its blueberries for the past 15 years, with approximately 7 million picked by hand every summer! But, recently the farm has begun to offer more variety at the farm stand, farmers market and through local retailers.

Certified organic by CCOF (California Certified Organic Farmers), Fresh Green Organics grow in organic soil using their own compost and compost tea. Using this technique ensure the right balance of microorganisms, creating a healthy vibrant plant the way that nature intended.

http://www.freshgreenorganics.com/

Bontá is Italian for “goodness” and the base of the Bontá Natural Artisan Gelato approach. While traveling the world, Jeff and Juli fell in love with pure flavor and the goodness of simple ingredients from the NW and beyond. Everything that goes into their creamy gelato is the real deal, from fresh Eberhard’s milk and cream to organic sugar and local backyard mint. They apologize in advance if you had your heart set on some tasty polysorbate 80 or carboxymethycellulose found in other ice creams. Enjoy Bontá!

http://www.bontagelato.com/

Made with fresh goat’s milk from their farm and 100% natural oils, Bend Soap Company does not use dyes, fillers or synthetic preservatives. Do you suffer from eczema or dry skin? Try their soap and love your skin one bar at a time!

http://www.bendsoap.com/

A family owned and operated farm in the Willamette Valley, Berry Garden grows a variety of berries including: red raspberries, golden raspberries, Marionberries, and several varieties of blackberries. While not organic, they use natural growing practices to avoid spraying pesticide when possible. There is nothing that compares when berries come straight from the vine. Their goal is to ensure that their customers take home perfect berries to their families.

Specializing in sustainable living concepts and education, Tumalo Garden Market carries organic soils, hanging baskets, perennials, annuals, vegetables and herbs. They offer a full service nursery, catering to greenhouse growing and supplies. Please visit their location for an afternoon of discovery.

http://tumalogardenmarket.com/

Mother’s Baked Goods is a bakery based on three generations of homemade family recipes. After Mike and Janet purchased Mother’s Juice Café in 2008, Janet wanted to bring the same wholesome goodness from her childhood to the café. So, she blended some of her grandmother’s recipes, a lot of fresh flavors, all natural ingredients and lots of love. What she came up with is Mother’s Baked Goods. May your family love it as much as theirs does!

http://www.mothersjuicecafe.com/

At Little Bite, it is their priority to produce high quality tasteful bites that are packed with flavor and good healthy choices for the consumer. By using locally grown farmers’ products, they can ensure the freshest, seasonal produce throughout the summer season. It is their intention to always use high quality, fresh ingredients and ensure Food and Safety decisions that abide Oregon guidelines.

Visit their Facebook page >>

Located in the heart of the Willamette Valley, Marquam Hill Berries is a small, family-owned farm growing a variety of berries with sustainable practices. Their vast array of berries includes: strawberries, raspberries, blackberries, marionberries, boysenberries, black diamond berries, loganberries, and blueberries. Everything is picked daily for freshness and great taste!

Eldon and Jane began their business when they moved to Bend in 1996. Jane has been tole painting since 1980 and Eldon has always worked wood. He began carving in 1994. Their crafts are varied with one of the most popular items being rustic birdhouses. These creations are made from old cedar fencing with “found” items and cute sayings on them. This year, Eldon will feature owls in all sizes and shapes with some made from old wooden thread spools. As Jane has an interest in painting holiday items, she will feature painted signs that combine carving and painting on Santas. It was their hearts’ desire to move to Bend and build on property they bought in 1965 and thus the name Hearts Desire.

With a locally owned operation, these gourmet jellies are handmade in small batches and are best used as dips, spreads, marinades and glazes.

http://www.justysjelly.com/

Located in beautiful Hood River Valley, the fourth generation Kiyokawa Family Orchards grows over 90 varieties of apples, pears, cherries, peaches, Asian pears and berries. Their attentive care and treatment of crops can be found in their water, pest and weed management. Kiyokawa Family Orchards is converting over to a comprehensive irrigation Water Management plan, which include the design and installation of micro-irrigation systems to replace less water conserving methods such as hand lines and solid-set sprinklers. Furthermore, the Orchards utilize a combination of  cultural, biological and conventional pest control methods, which include scouting, mating disrupters, pheromone traps, predator insects and raptors. Lastly, their weed control includes tillage, mulch, mowing, biological competition methods, chemical and manual removal. With this robust process of maintaining healthy crops at Kiyokawa Family Orchards, you are sure to enjoy the fruits of their labor.

http://www.mthoodfruit.com/

Hailing from Bend, Kombucha Mama is committed to brewing the purest, most delicious kombucha available. Their original operations started with one gallon a week and door-to-door delivery. Today, they continue to hand brew and personally taste each batch so you can enjoy the yummiest kombucha you’ll ever taste… guaranteed!

http://kombuchamama.com/

Nellie Jane Designs specializes in 1940’s and 1950’s inspired aprons just like our grandmas used to wear. As an apron historian, owner Bobbe Schafer travels around the Pacific Northwest giving presentations on apron history.

http://www.bobbeschafer.com/buy.html

After 17 years here in Bend, the Village Baker continues to pride itself on its old world, artisan-style assortment of breads and pastries. Each loaf they make begins with a natural starter and is hand-shaped and baked in a stone-hearth steam-injected oven. The results are breads of the highest quality with a thick, developed crust and chewy, melt-in-your-mouth crumb interior. All pastries, which range from flaky concoctions to moist, buttery scones to fresh and wonderful cardamom brioche, are baked fresh each and every morning. Whether you need a wholesome, delicious loaf of bread for your family or entertaining, or perhaps some fresh pastries and bagels to ease into a morning, the Village Baker is here to surely bake something you love for when you need it.

https://www.facebook.com/villagebaker

 

Based on a an adorable black rabbit named Scooter, ScooTeez products are geared towards kids but also capture the child in all of us. ScooTeez sells fun and colorful children’s apparel that is sure to put a smile on your face! Learn more about the artist at  www.scooteez.com.

A French-inspired scratch bakery that specializes in hand-folded croissant products, traditional French breads, and many other community favorites, the Sparrow Bakery pride themselves on their helpful and friendly demeanor – sweets with a smile!

Visit their Facebook page >>

A family farm located in Terrebonne, Oregon, Rainshadow Organics raises a diverse variety of heirloom vegetables and heritage breeds of pork and chickens. They also raise several varieties of wheat and other grains, which they stone grind into flour. The aim of their farm is for an “organic full diet for our land and community”.

http://www.rainshadoworganics.com/

Nancy Ann Flanagan has always enjoyed cooking and baking for her family and friends so she decided to turn what she loves doing into a business. Thus, The Pie Peddler was born! Her specialty is sweet and savory pies, but she also makes other goodies such as sausage rolls, cookies, muffins, etc. Everything is handmade from scratch using local and organic ingredients.

Founded by Lorette Simonet, who is local nutrition coach and yoga instructor, this company sells handcrafted essential oil products that are organic, natural, and plant-based. You will find bath oils, body sprays and facial products that are chemical free and naturally healing.

http://amazingoils.com/

 

 

Located on the eastern outskirts of Bend, Juniper Jungle is a 10-acre farm with 4 acres planned cultivation for the 2012-growing season. This farm is also home to chickens, ducks, and rabbits, which help to maintain the farm’s sustainability. Their farming practices are customer certified natural and influenced by permaculture and biodynamic principals, which is a more holistic approach to agriculture. To achieve their aim for sustainable agriculture, Juniper Jungle believes in pulling weeds with their hands or use of their hoe instead of using herbicides. Furthermore, they fertilize with manure from a local non-profit horse rescue called Equine Outreach, composting and tilling it into the soil for their crops.

Juniper Jungle spends great energy focusing on soil enrichment due to the challenge of the high desert climate. The steps they are taking to improve the growing environment includes: adding plant debris and nutrients through compost, use of mulch to control water and nutrient evaporation out of the soil, use of nitrogen fixing crops, and efficient water management. Lastly, Juniper Jungle believes in the saying “healthy plants make healthy people”, so they focus on choosing heirloom varieties of vegetables for added taste and health benefits.

http://www.facebook.com/pages/Juniper-Jungle-Permaculture-Farm/187912947926069

New to the 2012 NorthWest Crossing Saturday Farmers Market is the “Taste of the Season Weekly Recipe,” presented by The Garner Group.

Each week we promoted a recipe that features local ingredients from one or more of our Saturday Farmers Market vendors. Our goal was to share with our customers a new recipe that perhaps introduces a new food or technique, help support our local vendors, and have fun sharing ways to celebrate the fresh bounty available at our weekly market.  Bon Appétit!

And just to whet your appetite, here’s a starter recipe:
Toasted Israeli Couscous Salad

 

 

 

June 30th Recipe:
Oregon Strawberries over Lemon Verbena Shortcake

 

 

 

July 4th (BONUS!) Recipe:
Blueberry Jam

 

 

 

July 7th Recipe:
Roasted Beet Salad

 

 

 

July 14th Recipe:
Garden Medley Quiche

 

 

 

July 21st Recipe:
Marion Berry Granola Crisp

 

 

 

July 28th Recipe:
Ginger Melon Sorbet

 

 

 

August 4th Recipe:
Brad’s Ratatouille

 

 

 

August 11th Recipe:
Chimichurri Halibut Tacos

 

 

 

August 18th Recipe:
Spicy Poblano Burgers with Picked Red Onion and Chipotle Cream

 

 

 

August 25th Recipe:
Ceviche and Pineapple Pico

 

 

 

September 1st Recipe:
Nectarine Galette

 

 

 

September 8th Recipe:
Latifeh’s Leg of Lamb, featuring Barcelona Red Sauce #5

 

 

 

September 15th Recipe:
Spent Grain Bread, courtesy of Below Grade Brewing

 

 

 

September 22nd Recipe:
Pork Hatch Chile Verde With Posole

In its 3^rd season of locally producing tomatoes in a controlled greenhouse environment, this grower utilizes the Mittleider Method that combines a neutral growing medium, minimal water usage, vertical growing, and a weekly feeding regimen consisting of the 13 trace micro nutrients required by the body for optimum health. Pesticides are never used. Of the many great reviews that Victoria’s Vegetables receives, they have been described as “tasting just likes grandpa’s tomatoes”.

www.victoriasvegetables.com

We are seeking qualified vendors for the upcoming season! If you are interested in learning more about becoming a market vendor, please download the 2014 Market Vendor Handbook to learn more.

Prospective vendors must register to use our online system, Market Manager, to apply, streamline communications, payments, booth assignments and more.

Questions? Please contact:
Tiffany Clark, Market Manager
C3 Events
[email protected]

Welcome to your Saturday summer ritual. Discover a bounty of fresh produce, locally-raised meats, fresh eggs and cheese, handmade items and so much more. Get your groove on to an eclectic mix of live music. Learn from guest chefs and demonstrations at the Market Center Spotlight. Sip a locally-brewed beer while the kids squeal in delight at the friendly animals in the petting zoo. Yes. It’s summer in Central Oregon. And Saturday just might be the best day of the week!
Presented by

The 2014 season starts Saturday, June 28 and runs each Saturday through September 20th from 10am – 2pm on NW Crossing Drive.

Vendors, please click for more information about our 2014 season.

2013 NorthWest Crossing Farmers Market Vendors (click on the links to learn a little more about each vendor)

Produce:

Candy’s Farm
Green Sprouts Produce
Good Earth Farms
Juniper Jungle Farms
Kiyokawa Family Orchards
The Berry Garden
Victoria’s Vegetables

Meats/Eggs:

Brandywine Fisheries
DD Ranch
Precious Cargo Seafood
Vaquero Valley Ranch

Nursery/Garden:

Cha Meng Family Farms
Bend High School Nursery

Ready to Eat:

All Mixed-Up
ATLAS Cider Company
Below Grade Brewing
Bonta Natural Artisan Gelato
Cada Dia Cheese
Dutch Cookie Company
Fearless Baking
Gorilla Growlers
HayDay Oil Company
Holm Made Toffee
Ida’s Cupcake Cafe
Jem Raw Chocolate and Nut Butters
Juniper Grove Farm
Kombucha Mama
Les Deux Amis Bakery
Metolius Tea
Mountain Coffee
Napa Mustard Co.
Navidi’s Olive Oil and Vinegars
Oregon Dutch Cookie Company
Pure Kitchen
Sparrow Bakery
The Village Baker
Zorrabelle’s Juices

Prepared Foods:

Khara Foods
Jumbo Tamales
Little Bite
Real Food Street Bistro

Artisans/Crafts:

Amazing Oils
Armadillo Dreams
Bend Soap Company
Bliss Pillows
Cascade Lavender
For Your Dogs and Bow Wowies
Fur Friends
Hearts Desire
La Petite Savonnerie
MaileKai Creations
Nellie Jane Designs
Nomad Leather NW
Sew Crafty & 4 The Love of Crafts
T’s Tonics
The Silver Otter
Tumalo Lavender

Market Stage, presented by Nature’s with musicians hosted by the NorthWest Crossing Builders’ Guild

Stay tuned for the release of the 2014 line-up of talented musicians that will be gracing the market stage this year!

Taste of the Season Weekly Recipes

Need a little inspiration on how to use all that wonderful market bounty? Each week, we’ll unveil a new recipe that use fresh ingredients found at the market. Click here to look at the collection of 2013 recipes we gathered for your tasting pleasure. Your taste buds will thank you!

 

 

Vendor Information – Click Here
Market Photo Gallery – Click Here
Archive: 2013 Taste of the Season Weekly Recipe, presented by The Garner Group
Archive: 2012 Taste of the Season Weekly Recipe, presented by The Garner Group
Archive Video Tour: 2012 NorthWest Crossing Saturday Farmers Market

Thank you to our market partners: