28 September 2012

Your Four Day Eat-inerary

Just when you thought the FEAST-ing was over, we drag you back in.  Sorry, but there’s just too much good eating to be done still.  Don’t worry, we’ve got it all planned out for you:

DAY 1 – Friday, September 28

Fresh Exchange Fundraiser
Veggie Grill, 508 SW Taylor Street | map it
Mention you are there to support Fresh Exchange and 50% of your bill will go to support this wonderful program that allows low-income shoppers to put more fresh, local food on their tables.  It’s simple: feed yourself, feed a family, feed a farmer.  Download Fundraiser Flyer

Kenton Farmers Market
N. Denver Ave & McClellan Street
Friday is the final day of the season for this first-year market. Thank you for making it a success! Stop by, shop and hug your favorite farmers farewell (until next year). Market vendors Taco Pedalar and Scoop Handmade Ice Cream have your dinner and dessert covered–or assemble your own meal from a stellar line-up of farmers, cheesemakers, bakers and food artisans.

DAY 2 – Saturday, September 29

Chilaquiles waiting to happen. Photo by Celeste Noche, celestenoche.com

PSU Farmers Market
SW Park Ave & Montgomery
So many reasons to shop our flagship market this weekend. Fuel up with breakfast options like wood-fired bagels at Tastebud or chilaquiles at Verde Cocina, then fill up your market basket with seasonal delights like fresh-roasted chiles from Westwind Gardens, organic pears from Omega Farm (it’s their last market of the year!) and end-of-season tomatoes begging to be turned into sauce or “gravy”, depending on where your from or how much Sopranos you watched.  Plus, at 10am, Gabe Rosen from Biwa takes the chef stage.

DAY 3 – Sunday, September 30

King Farmers Market
NE 7th & Wygant
Wake up and smell the coffee–Night Owl Roasters‘ coffee to be exact–then tuck into a sweet or savory crepe from C’est Ci Bon! or an Enchanted Sun breakfast burrito, because nobody should shop on an empty stomach. Post-feast, pick up fresh flowers and a week’s worth of veg, eggs, bread, cheese and fruit.  Oh, and Deck Family Farm is running a special on Lamb Osso Bucco!

DAY 4 – Monday, October 1

Three Square Grill in Hillsdale | map it
$42.50 per person (gratuity & beverages excluded)
Call 503.734.4329 to reserve your seats
Doors open @ 6:30 & dinner is served at 7:00

Trust us, Chef Kathryn knows her way around a mushroom. Photo by Amy Nieto

If you’ve ever tasted the samples Market Chef Kathryn Yeomans cooks up at the Springwater Farm booth at our PSU market each week, chances are you wished she would cook you a whole meal.  Now is your chance. Chef Kathryn is hand-making everything from scratch for a special autumn harvest dinner featuring seasonal products grown and foraged by Springwater Farm and we think you’ll agree that the menu looks insanely delicious:

Frico with Herbed Mushroom Duxelles & Wood Sorrel Sauce

Cream of Potato Soup
with Truffle Butter-Fried Croutons

Chanterelle Mushroom Strudel
With Oven-Roasted Tomato & Chanterelle Vodka Sauce

Tamworth Heritage Pork: Roast Fresh Ham & Slow-Cooked Shoulder
With Spicy Peach Chutney, Pickled Cherries & Plums,
Corn Spoon Bread & Green Beans Almondine
Fricassee of Wild Mushrooms with Harvest Vegetables & Lamb’s Quarter Greens

Plum Frangipane Tart with Cinnamon Ice Cream
& Plum Slivovitz Sauce

 *To reserve your seats, email wildeats@msn.com or phone Kathryn at 503.734.4329.  Please include the number in your party, a phone #, and your choice of omnivore or vegetarian entree.*