Be Tardy for the Party
Does the fact that Daylight Savings Time is happening again have you wondering if this weekend is about springing forward or falling back? Well, in our world, it’s a little of both. On Saturday, our fall hours go into effect at PSU. This means that opening bell rings a half hour later and the market runs from 9am-2pm for the reminder of the season, through December 21st. So go ahead and sleep in that extra half hour on Saturday, then set your clocks back an hour on Sunday before heading to the King Market at 10am (formerly known as 11am).
Now let’s talk about food, our favorite subject. On Saturday, the PSU market will be bursting with all of the fall delights you expect, plus Unger Farms will have blueberries (blueberries! In November!) and Baird Family Orchard will have fresh pressed cider available. Nut-tricious will be making their monthly visit to the market, offering freshly ground nut butters and La Mancha Orchard has heirloom apples and their crave-worthy raw and roasted hazelnuts.
In case you haven’t noticed, Chef Kathryn is back behind the stove at the Springwater Farm Soup Annex, just in time for soup season. She’ll also be cooking up a special multi-course Dia de los Muertos Feast later that evening and we’ve heard there are still a few tickets left!
Many of you discovered the beautiful and often unusual produce at Mudjoy Farm in the spring. Good news! They are back this weekend at PSU and will be at King on Sunday too. King has all bases covered with fall fruits, vegetables, eggs, baked goods, hot food, hot coffee and more.
Next Sunday, after stocking up at the King Market, you can enjoy an early afternoon multi-course supper with wine cooked by four of Portland’s most beloved chefs: Cathy Whims (Nostrana, Oven & Shaker), PJ Yang (Bamboo Sushi), Kelly Myers (XICO) and Kevin Gibson (Evoe, Davenport). Held at Nostrana, what’s dubbed cheekily as The Trash Fish Supper will pay homage to lesser-known fish like Yellowtail Rockfish, Ivory King Salmon, Pacific Skate Wing, Wolf Eel and Sand Dabs.
A celebration of sustainability, discovery and deliciousness, the dinner will benefit Chefs Collaborative. For tickets and more information, click here!