25 October 2013

All Dressed Up

It’s a good time to be an Oregonian.  The leaves are turning, the air is crisp and the market is dressed in full autumn finery.  Everywhere you look, stalls are overflowing with apples, pears, chestnuts, chanterelles, leeks, heirloom squashes, cranberries, root vegetables, leafy greens and vibrant fall flowers.

Costume ParadeAnd of course, there will be pumpkins.  It’s all about the pumpkin this weekend, actually.  You can pick up yours for carving or pie-making at our Saturday PSU or Sunday King Markets.  This Saturday you can also join in for our annual Great Pumpkin Event, which will include a pumpkin carving contest and a children’s costume parade.

The pumpkin carving contest runs from 9:00am-12:00pm (or while supplies last) and prizes will be awarded for the best adult and child carvings at 12:30 at the music stage.  The winning child will receive a basket of market goodies and the adult carving winner will receive $150 in Organic Valley coupons.

Carving PumpkinsThe children’s costume parade kicks off from the information booth at 12:00pm, and there will be market goody bags for all participants!  Everyone, regardless of age, is invited to dress up and join the fun.

Returning to the PSU Market this weekend will be Seely Family Farm with their lovely mint teas and oils and Split River Farm with their fall harvest.  At market for their once a month visits you’ll find Cascade Naturals with artisan tempeh and Jacobsen Salt Co. with hand-harvested sea salt from the Oregon Coast.

King Market on Sunday will have all the same fall bounty in a smaller footprint.  If King is your neighborhood farmers market, you may have noticed the seasonal flooding occurs in the SW corner of the market.  The King Neighborhood is gathering this Saturday from 10am-2pm to help depave the parking lot in order to create a rain garden.  Please check out the details below and stop to help if you can!

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1383582_610943352280023_2116081746_nTo kick off this season of feasting, on November 2nd, Chef Kathryn Yeomans of The Farmers Feast and Springwater Farm will be turning locally grown and foraged ingredients into traditional Mexican dishes for a special Dia de los Muertos Feast.  The multi-course menu includes dishes like Matsutake Mushroom Tamale with pasilla de Oaxaca salsa & crema and Mole Oaxaqueno with heritage pork loin, tequila-soused prunes, & comal-roasted vegetable.  Dios Mios.  For more information and to make a reservation, click here.

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