Farmers' Market Fans

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Comment by Liarskorner 7 hours ago

Anita,

Thank you for the information! I'll write those dates down.

Peace,
Jim Franklin

Comment by Anita 7 hours ago

The Rogue Valley Growers and Crafters Market starts this week, March 16 in Ashland and March 18 in Medford.

Myles Murphy had a story on a group we won't see at the market this year, Neighborhood Harvest. Who are you looking forward to seeing at the market this year?

Comment by Anita on February 11, 2010 at 4:19pm

Hi food friends,

I was just gushing about a favorite flavor Great Harvest Bread Co. bakes around Valentine's Day. White chocolate cherry swirl loaves will be available daily through Saturday.

A market regular, Village Baker in Ashland also bakes a bread with chocolate chunks and either cherries or cranberries. It's not as over-the-top sweet as the Great Harvest loaf and is available throughout the year. Another sweet specialty featuring those flavors at the Village Baker is a dark rye loaf with a hint of cocoa in it and cranberries. I love it toasted with a schmear of cream cheese.

Comment by Anita on February 5, 2010 at 4:18pm

I heard a couple weeks ago that Dave Deichler, known as "Pasta Dave" around the markets, had died suddenly. His obituary finally appeared in the Mail Tribune Thursday, and food editor and blogger Sarah Lemon offered a tribute to him today at her blog, The Whole Dish.

I'm sure many here will remember his smiling face, the wacky manicotti necklace he sometimes wore, and, of course, all the delicious pasta he made.

Condolences to his friends and family.

Comment by Anita on January 27, 2010 at 3:53pm

If you are hungry for some market news, today's Ala Carte section in the Mail Tribune featured pasture-raised pigs, the latest undertaking of Full Circle Bison Ranch. Williams rancher Tobias Hatfield will sell the pork at the markets when they start up in the spring.

Comment by Sally Buttshaw on November 20, 2009 at 8:10pm

i went out to the Medford market for the last time this season yesterday. it was chilly. but i got breadsticks for turkey day, a maitake mushroom for the stuffing, a butternut squash, and some doggy bones. cant wait till next spring !

Comment by Anita on November 18, 2009 at 1:35pm

The market is wrapping up with just one more appearance in Medford (tomorrow, Thursday, Nov. 19) and one in Ashland (Tuesday, Nov. 24).

Stock up on winter squash and root vegetables, including beets and turnips. Both beets and turnips have lovely greens. (I was just touting turnip greens over on the local eating group, and I might drop a note over on the Poverty Party, frugal living group, too, because it was a cheap and delicious meal.) Also look for kale and other winter greens.

This is peak time for so many mushrooms, and Louis Jeandin promised to have truffles this week.

Comment by Sanne on November 5, 2009 at 1:15pm

Hit the Medford Market at noon today. Picked up two bottles of olive oil, packet of fresh corn tortiillas, several varieties of peppers, eggplant, garlic and tons of fresh greens for my quarts of homemade chicken stock. Also got my usuals - cookies, fougasse and pasta. Um.. carb party, anyone?

Comment by Sally Buttshaw on November 5, 2009 at 12:53pm

i mostly go to the Medford market since they are closer to my house, buy several times a season i like to check out the Ashland market, they have several vendors that dont come to Medford. The one that surprised me the most was the sprouts vendor. she had sunflower sprouts, just like i had growing in my garden this past spring, i had no idea you could eat them ! so my harvest of 8 sunflower plants is not going to the birds this year, but i am going to sprout them myself this winter. hope it works !

Comment by Anita on October 22, 2009 at 6:16pm

Thompson Creek Organics was my big shopping stop today. I had to get some of the delicate all-Macintosh cider, although their regular cider is tasting especially good this season, too. (Sometimes I think the cider has a sort of flat, too starchy sweetness that I suspect comes from Red Delicious apples.)

The organic orchard features mostly standard varieties -- Rome Beauty, red and golden delicious, and the Macs, of course.

From the Hanley Farm stand I got some lovely heirloom plums and four quince. I like to poach the fragrant fruit in syrup. The cooking perfumes the whole house in a most magnificent manner. Then I usually bake the fruit in a pound cake or yogurt cake, for a lighter caloric hit. I save the syrup to add to my tea through the season. The vendor tending the booth said she had made a quince juice and served it over ice cream for an old-fashioned treat. That sounds tasty to me, too.

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