Spoiler Alert: Good outnumbers the bad.
It’s the last Market of the year (bad). 9-2 at PSU. We still have over a 100 vendors who have worked long into the season to make the bounty of the NW available to us (good). And thanks to the innovations, hard work and agricultural knowledge that keeps the season going late, we’re able to offer a Winter Market beginning January 5, 2013 (good). It’s three weeks away, but feel safe loading up on Market goodies: Monday, Kelly Merrick will have tips on how to store veg through the end of the year (good).
Our sponsor, International Culinary School at the Art Institute of Portland, or ‘AI’ to us, is cooking a thank you meal for our vendors (always good to give thanks). One of our other sponsors, Dave’s Killer Bread, will be closing out the season with us. DKB is the preferred bread for grilled cheese (good). We’ll have at least a half dozen cheese mongers on hand – Jacobs, Farmucopia, Goldin, Fraga, Monteillet, Rogue, Willamette Valley (good).It’s been all about the soup and grilled cheese this last month or so. I tend to pack on a protective layer of carbohydrates for the winter months (bad? It feels so good though).
Lady Lane has egg nog (good, nay very good ), Crab season has been delayed (bad). Wandering Aengus has hard cider – more about that here – A great substitution in holiday punches. Also, Oregon Mimosa = Cranberry Juice & cider (good). Drink responsibly (because it’s bad not to do so. And if you don’t mind the editorial; a little bit of a cliche this time of the year). Pickled things are available (good). Combined with smoked fish from the Smokery and you have a quick & elegant breakfast (good).
Some of our vendors who have done good this year – Petunia’s, the aforementioned DKB, Farmucopia, Tails & Trotters, Lauretta Jean’s, Verde Cocina, Alma, Missionary Chocolates, Fressen have either opened new locations or expanded this year. Supporting local business in turn bolsters our local economy (Awesome!).
Thanks to you for supporting our local community and area businesses. We will be back on January 5 at Park & Salmon, look forward to seeing you tomorrow and in the new year.