Diaries from the Farmer’s Market, No. 4

This is an exciting report because of how much produce worked together to create meals! Check it out below. 

Date: February 6, Hood River Farmers Market

  • Delicata Squash
  • Acorn Squash
  • ½ lb blue oyster mushrooms
  • ½ lb shiitake mushrooms
  • Braising Greens Mix
  • Watercress
  • 3 leeks
  • 4 rutabaga
  • Gala Apples (snacks!)

Delicata Squash

Delicata Squash & Braising Greens Fritatta

You can find the recipe for this quick and easy breakfast dish here!

Acorn Squash

Miso-Glazed Squash & Mushrooms

Salty and savory, yum! Find the recipe here.

Blue Oyster Mushrooms

Gochujang Glazed Mushrooms

I appreciate the patience on this one 🙂 It was a true beta test of a recipe to come!

Shiitake Mushrooms

Mushroom Gremolata

From The Oregon Farm Table Cookbook, recipe Asparagus Leek Soup.

Miso-Glazed Squash & Mushrooms

See above.

Braising Greens

Delicata Squash & Braising Greens Frittata

See above.

Braising Greens & Chickpeas

Recipe from Fresh from the Farmer’s Market.

Watercress

Pear Salad

A spin on this Whole Foods salad!

Leeks & Rutabaga

Braised Leeks w/ Sautéed Mushrooms & Rutabaga Purée

Braised Leeks from Local Dirt.

Rutabaga Purée recipe here.

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