September 14, 2018 | Volume 13, Issue 30
dot survey
Customer "Dot Survey" this Saturday!
This Saturday at the market is our annual Customer Dot Survey! This is our chance to learn a little more about you and for you to tell us what you think about the market. And it all happens with stickers! Please make sure to fill out the survey when you come to the market this Saturday; it only takes a couple minutes and your feedback is so valuable to us. We will be set up with a tent in the middle of Hancock Street, near the seating area.

Market News
The fall weather has finally arrived, and with it comes the first hard shelled winter squashes, like sweet little Delicata at Deep Roots Farms , crisp fall turnips with their greens at Stoneboat Farm , and new flushes of forest dwelling mushrooms at Peak Forest Fruit and Nature's Wild Harvest
rainbow chard
With the turn toward fall comes cooler temps and a desire to start using the stove and oven once again. Big batches of late season tomato sauce, baking sheets of roasted peppers, and pots of soup for warming you and the house up.
While Autumn feels imminent, there's still some last tastes of summer lingering on. If you come early you may find baskets of strawberries and table grapes at Unger Farms, the very last melons at Happy Harvest Farm and Big B Farm, and heirloom tomatoes of every shape, size and color at Naked Acres Farm, Winter Green Farm, Sweet Leaf Farm.
SNAP Match Fundraiser Day is Next Saturday September 22nd!
During our September 22nd market we will be holding a silent auction to raise money for our SNAP Match program. This program offers low-income shoppers a match for shopping at the market, meaning SNAP/EBT card users can receive up to an additional $10 every week to be used at the market. These matching funds help make farm direct, fresh, healthy foods affordable to all, while supporting small farmers here in Oregon. Mark your calendars!
Lentil soup with sausage, chard
and garlic!
Celebrate autumn's arrival with this hearty sausage and lentil soup from Smitten Kitchen

  • 1/2 cup olive oil, divided
  • 2 large links (about 8 ounces) of sweet Italian sausage
  • 1 medium onion, diced
  • 2 celery stalks, sliced or diced
  • 2 medium carrots, peeled and sliced into half-moons or diced
  • 4 cloves garlic, sliced (reserve half for later in recipe)
  • Kosher salt
  • A pinch of crushed red pepper flakes (optional)
  • 1 cup brown lentils, sorted and rinsed
  • 2 bay leaves
  • 1 28-ounce can crushed tomatoes
  • 6 cups water
  • Freshly ground black pepper
  • 3 to 4 cups shredded or thinly ribboned Swiss chard leaves or kale
  • Grated Pecorino Romano cheese to finish

Heat 1/4 cup olive oil (enough to generously coat bottom of pot) in a large pot on medium to medium-high heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes. Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and if you like your soup spicy, a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes. Add the lentils, bay leaves, tomatoes, water (6 cups is, conveniently, a little less than 2 empty 28-ounce cans, so you can get any tomato pulp you missed), more salt and black pepper to taste. Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes. (It might be necessary to add more water if the soup gets too thick, though we preferred ours on the thick side.)

When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet (on the stove) and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table. Leftovers will keep for several days in the fridge.
Entertainment and Events
------- ----------

Community Booths
Featured Products
September 15th, 2018
Pink Pearl Apples
Kiyokawa Family Orchards
It's hard to choose just one favorite apple variety, but for mid-September the green on the outside, rosy on the inside, Pink Pearl apple from Kiyokawa reigns supreme. With excellent flavor and crisp texture, these beauties make a stunning tart or galette, and of course make for great fresh eating as well. This treasured variety won't be around for long, so make sure to grab a few while you can find them.

Chocolate Covered
Ken & June's Hazelnuts
You probably know their raw or roasted Oregon hazelnuts, but Ken & June's takes it one step further with their full line of chocolate covered varieties. With milk chocolate, dark chocolate, white chocolate, marionberry chocolate, and mint chocolate there is sure to be a flavor combination for you.

Pear Habañero
Hot Sauce
Wet Wizard Sauce Company
This bright, sweet, tangy hot sauce has the perfect balance of sweet and spicy brought together with fresh pears and habañeros. Add an extra kick to just about anything: pizza, burritos, eggs or chicken wings. We've even been known to put a drop or two on vanilla ice cream!
Looking for a farmers market to pick up some midweek groceries?
Tuesdays 10am-2pm
Year Round!  for more information or to sign up for weekly updates
APR - SEP:  Every Saturday, 8AM - 1PM
OCT - NOV:  Every Saturday, 9AM - 1PM
DEC - MAR:  1st & 3rd Saturdays, 9AM - 1PM
NE Hancock Street between 44th and 45th Avenues (one block South of Sandy Blvd). In the Grocery Outlet parking lot.

For more information call (503) 709-7403, or check us out online at .

See you Saturday at the market!