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2008 TASTE THE PLACE MARKET BOOTH-SEASON SCHEDULE

Taste the Place’s primary mission is to introduce shoppers to “under-appreciated” produce. Every Saturday at the PSU Market, the Booth features a different market product. Consumers learn about seasonal eating, easy preparation, storage, preservation, and health benefits of the product. Recipes are cooked and sampled on the spot. Raw fruit and vegetable samplings showcase the multiple varieties donated by our vendors, allowing customers to learn the taste differences within a featured food family. There is no such thing as a bad vegetable — drop by the Taste the Place Booth and find out why!

Generously sponsored by

For product availability, please click here

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MAY

May 3
Spring Greens: 
Arugula, purslane, stinging nettles, sorrel, dandelion
Featured Recipe: Sauteed Greens
Nettles and MORE Nettles - volunteers get shoppers exited about this exotic green

May 10
Rhubarb
Featured Recipe: Rhubarb Compote
Volunteers LOVE Rhubarb - hear what they have to say

May 17
Spring Roots:
Radishes, kohlrabi, baby & Japanese turnips
Featured Recipes:
Radish and Egg Salad
Turnips with Parsley and Lemon
Volunteers ROCK the Radishes and TWIRL the Turnips - read more

May 24
GRAZEFEST!
Grilled Veggies
Grilled Vegetables Alfresco

May 31
Sugar snap peas substitued for Pea Shoots

JUNE
JULY

July 5
Alliums:
onions, shallots, leeks & garlic
Leeks Mimosa with Oregon Hazlenuts
Onion Marmalade

July 12
Preserving:
fruit jams & jellies
Apricot-Strawberry Jam
Triple Berry Jam

July 19
Summer Squash
Quinoa Salad with Summer Veggies
Summer Squash Shreds with Basil, Sorrel, and Chives

July 26
Fennel and Smoked Salmon
AUGUST

August 2
Kohlrabi

August 9
Eggplant

August 16
No Taste - Market Move

August 23
Preserving:
Pickling green beans/Sauerkraut

August 30
TOMATO FIESTA!
Varietal tasting:
Tomatoes and Tomatillos
SEPTEMBER

September 6
Melons

September 13
Peppers, sweet & hot

September 20
Preserving:
canning sauces & salsas

September 27
Wild Mushrooms
OCTOBER

October 4
Varietal Tasting:
Apples and Pears

October 11
Broccoli & Broccoli Rabe

October 18
Fall Greens:
Chard, Kale, and Collards

October 25
THE GREAT PUMPKIN EVENT!
Winter Squash
NOVEMBER

November 1
Preserving:
Dried beans, lentils, garbanzos & more

November 8
Chicories - Radicchio and endive

November 15
Fall Roots:
Parsnips, turnips, rhutabaga, beets

November 22
THANKSGIVING FEASTIVAL!
Varietal Tasting:
Potatoes

November 29
Burdock Root
DECEMBER

December 6
Sunchokes

December 13
No Taste

December 20
FINAL MARKET!
No Taste