DIARIES FROM THE FARMER’S MARKET, NO. 2

This farmer’s market was closer to home (and almost a whole month ago oops!!) When we went, it was truly raining cats and dogs, but that didn’t stop the infectious joy from vendors. It was such a delight to hear recommendations and stories about farming in the winter. Not to mention, we brought SO much food home! It took us a while to get through all of it, but we did it! See what we made.

Date: January 2, Oregon City Farmer’s Market

  • 1.5 lb mushrooms
  • 1 Delicata Squash
  • 1 Butternut Squash
  • Potatoes
  • Green Onions
  • 2 Beets
  • 2 Onions
  • Pea Shoots
  • Heirloom Raddichio
  • Black Futsu Squash

Wild Mushrooms

Mushroom Stir Fry

This is an ongoing recipe in our house – once we can get a good picture, I’ll post the recipe! But for now, we inhale it before we can snap anything 🙂

Miso-Glazed Oyster Mushrooms

This is a delicious and savory dinner! I think we used black trumpet mushrooms instead of oyster, but it tasted fantastic! You can get the recipe from Zupan’s Markets.

Egg Foo Yung

This is a recipe my aunt passed on to me. Simply mix old white rice with leftover veggies and eggs, scoop onto a fry pan, and fry them as patties! We used leftover mushrooms and green onions.

Wild Mushroom & Walnut Bolognese

A great Sunday recipe to enjoy all week long. You can find the recipe here.

Onions

Marinara Sauce

Another tried and true house recipe 🙂 And one I constantly forget to take a picture of! Recipe coming soon.

Beets

Salmon with Kale Pesto & Roasted Vegetables

From Local Dirt

Delicata Squash

Maple Bourbon Glazed Squash

You can find the recipe for this sweet side dish here!

Butternut Squash

Leek & Winter Squash Risotto

The shrimp looks blah here, but make no mistake! This risotto is bursting with flavor. From Six Seasons.

Potatoes

Corn & Roasted Poblano Chowder

From The Oregon Farm Table Cookbook

Pea Shoots

Spicy Pea Shoot Pesto

You can find the recipe for Spicy Pea Shoot Pesto here!

Raddichio

This bitter and tough green pairs well with the sweetness of roasted squash! I served Roasted Black Futsu Squash over a bed of chopped raddichio.

Black Futsu Squash

Roasted Black Futsu
Roasted at 400°F for 20 minutes with simple salt & pepper. Served over raddichio. (Pictured above)

Black Futsu & Hazelnut Ravioli

Find the recipe for yummy pasta here!

Green Onions

We simply used green onions to top our stir fry, in egg foo yung, and as a topping for other dinners!

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