Wallowa County Farmers' Market

Cider pressing and mountain music at final Joseph market

2011-10-03T11:24:00.000-07:00

Accordionist Lorraine Ragsdale

Visitors to the Wallowa County Farmers’ Market in Joseph on Saturday, Oct. 8, will witness the old-fashioned practice of pressing apples into cider against a background of live old-time music.

A cider press built by Mike Hamman of Enterprise will be used to make cider from donated apples. The press was inaugurated at the Farmers’ Market last year and proved to be a big hit, according to Beth Gibans, the market’s board president.

Music will be provided by the nine-member Homemade Jam string band, specializing in “old-timey” mountain music.

This will be the final Farmers’ Market of the season, and many of the market’s regular vendors will participate, selling produce, beef, soap, bakery goods and crafts. The market runs from 10 a.m. to 2 p.m. at Main and Joseph streets.

The Homemade Jam band first formed to play at the Maxville Gathering in 2010. Although the band has been organized only since spring 2010, the original four members – Lorraine Ragsdale and her husband, Mike Ragsdale; Lorraine's daughter, Sandi Richerson, and her husband, Larry Richerson – have been playing together for many years.

“The band's focus is on old-time, fun mountain music that people recognize and love,” Sandi says. “Toe tapping and smiles is what it's all about.”

Lorraine plays the accordion and other instruments, Mike sings and plays lead guitar, Sandi plays autoharp and Larry plays rhythm guitar. Fiddler Caleb Samples soon joined the band, along with Rusty Woods on bass.

Word soon got out about the kind of music the band was playing, and Laura Skovlin brought her banjo and sweet voice to the group. Later, Sue Juve joined the band with her strong voice, rhythm guitar and fun personality, followed by Ryya Fluit, who sometimes joins the band with her fiddle.

All members live in or near Joseph.

The band has performed at various events, primarily within Wallowa County but occasionally in nearby venues. Performances have included the Bowlby Bash and Watershed Festival in Enterprise, the Wallowa Valley Arts Festival, Eagle Cap Sled Dog Awards Dinner, Mutiny is Brewing, Ember's Brewhouse, antique fairs, flea markets, barn dances, the farmer's market and private parties.

Where's the beef? Here at the market with the wine

2011-08-03T13:35:00.000-07:00

Matt Gilstrap talks wine

As our farmers' markets expand, wine tasting and local beef have joined our regular produce growers and other vendors. And beef gets explained at the Joseph market on Saturday, Aug. 6.

Gilstrap Brothers Winery from nearby Cove has offered tastings and sold wine by the bottle for several weeks now, and has been a popular feature at the markets in Enterprise and Joseph. Gilstrap will be joined by Lathrop Country Wines this week at both markets.

Lathrop is owned by winemaker Scott Lathrop and his wife, Ruby, who also is manager of the Enterprise branch of Sterling Savings Bank. Lathrop recently opened a tasting room in Joseph and, like Gilstrap Brothers, will be offering tastes and wine by the bottle.

Wallowa County grassfed beef similarly has been represented at the Enteprise market for several weeks now by Alpine Acres, the Lostine ranch of Blake Carlsen, who raises "petite beef" with big flavor.

On Saturday at the Joseph market, local grassfed beef – leaner and more nutritious – will be discussed by Sara Miller of Magpie Ranch, from where Bunchgrass Beef comes. Her presentations at 11 a.m. and 1 p.m. will be accompanied with tastes.

A tender steak and some great wine – what could be better?

Salmon vs. Salmon at the Farmers' Market in Joseph

2011-07-07T08:51:00.000-07:00

Cherries and strawberries have arrived, garlic scapes (the green tops) were the subject of a great presentation last Saturday and now . . .

Salmon vs. Salmon! It's wild native salmon pitted against farm-raised salmon – which should you look for?

Mary Edwards and Mellie Pullman will answer the question this Saturday, July 9, at 11 a.m. and 1 p.m. at the Slow Food Wallowa County booth at the market in Joseph. Come and join us. Here's the news release we sent to local media outlets:

Farm-raised salmon? A no-no for environmental, culinary reasons,
says Joseph expert

JOSEPH – Scrutinize that seemingly good-looking salmon fillet at your grocery store. If the label says it was farm raised, buy something else.

That's the suggestion of Mary Edwards of Joseph, an expert who will advise on buying salmon at the Wallowa County Farmers' Market in Joseph on Saturday, July 9.

Edwards, a Nez Perce Fisheries research biologist who studies Pacific Northwest salmon, and Mellie Pullman, a Portland State University food chain authority who also knows her salmon, will speak at 11 a.m. and 1 p.m. at the market, Main and Joseph streets in downtown Joseph.

Wild Pacific salmon are preferable for flavor and because of the environmental damage caused by salmon farming, according to Edwards.

"Fish farms are detrimental to native fish and the environment," she said. "Most of the farmed fish are Atlantic salmon because they grow faster. They rear the salmon in net pens. Their concentrated influence is detrimental. Their feces releases ammonia and causes a 'dead zone.' The poor critters that live on the ocean floor are decimated."

Some fish escape and compete with native fish for habitat, she said.

Atlantic salmon naturally have pale flesh, Edwards noted. As a result, the farms feed them a supplement called astaxanthin to mimic the bright pink or red color found in wild fish, she said.

To find fresh salmon, Edwards recommends going fishing or shopping for wild sockeye, chinook and coho salmon, available at least occasionally in chain supermarkets.

Don't be a salmon glutton, however, she suggests, because native salmon stocks have a limit. That's why the Nez Perce tribe and Oregon Department of Fish and Wildlife work to hatch and release native salmon species.

The 2011 Season is Under Way!

2011-06-27T19:48:00.000-07:00

Despite the cool, wet spring, the 2011 season has been heating up at the Wallowa County Farmers' Market.

From our start with the annual Spring Planting Festival on May 28, we've had vegetable plants, greens, radishes, asparagus, spring onions and other early-season vegetables from Beth Gibans' Backyard Gardens and Sherrie Currie's Produce. Recently, strawberries and cherries have appeared, and we expect a much wider variety soon with more vendors. (Remember, we're at 4,000 feet.)

Additionally, of course, there are flowering plants from The Flower Peddler, Wildflour Bakery goods, Sally B. Farms' rich, handmade goat milk soap, bath and body products from Whispering Pines Bed and Bath, Wallowa Lake Fudge Co. goodies, woodworkers' handcrafts, the ever-popular Kettle Korn, that temptingly fragrant, slightly salty, barely sweet popcorn, and more.

You'll also find a series of demonstrations and presentations from Slow Food Wallowa County (click on the Special Events tab above), kids' activities at the Enterprise Market led by Building Healthy Families and information on the student-tended Magic Garden at Joseph School.

It's all at the Farmers' Market.

The First Market and Newfangled Hamburgers

2010-06-04T21:08:00.000-07:00

It was a fantastic first farmers' market on Saturday in Joseph. What a great festival! From the petting zoo with goats from Sally B. Farms, lambs and the world's cutest calf from Arrowhead Ranch to the Kettle Corn and the Prairie Creek Girls' music, it was a mighty good time for everyone.

Of course, there were the vendors selling the county's finest produce and beef. I had a great time using all the greens, herbs and other early spring goodies I could find to accompany two exotic hamburgers I made in front of the crowd: a Greek-style and a Thai-style. It was a demo I called Burgers Without the Bun.

My grill took a long time to warm up, but you couldn't say the same thing about the crowd. People came to shop the market crowd, visit with friends and live it up on a lovely Saturday morning. It was the best market ever.

Greek-style Grassfed Hamburgers I served these with a lemon-yogurt sauce along with grilled asparagus and fresh spinach with a lemon-olive oil vinaigrette.

Burgers:

1/2 pound ground beef

1 garlic clove, minced

pinch crushed red pepper

1 teaspoon tomato paste

1/4 cup crumbed feta cheese

1/4 cup chopped kalamata olives

1 tablespoon fresh chopped parsley

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Sauce:

1/2 cup plain yogurt,

1 small garlic clove, minced

pinch sea salt

zest of 1 lemon (about 2 teaspoons)

1 1/2 tablespoons chopped fresh chives

Break up the ground beef and add the garlic, red pepper, tomato paste, feta, olives, parsley, salt and pepper.Gently work the ingredients into the ground beef with a spatula. Pinch off a tablespoon or so and grill, broil or fry it and taste to make sure it's just the way you like it. Adjust the seasonings to suit your taste. Shape the ground beef mixture into patties.

To make the sauce, stir together the yogurt, garlic, salt, lemon and chives until well blended. Let sit for 15 minutes to let the flavors develop. Serve with the cooked hamburgers.

Thai-Style Grassfed Hamburgers

I served these with grilled bok choy, mustard greens and sliced salad turnips with a sesame-ginger vinaigrette.

1/2 pound ground beef

1 teaspoon fish sauce

1 teaspoon soy sauce
1 garlic clove, minced

2 teaspoons finely chopped ginger

1/2 teaspoon chili sauce or more to taste

1 teaspoon toasted sesame oil

2 tablespoons chopped cilantro

Break up the ground beef and add the fish sauce, soy sauce, garlic, ginger, chili sauce, sesame oil and cilantro. Gently work the ingredients into the ground beef with a spatula. Pinch off a tablespoon or so and grill, broil or fry it and taste to make sure it's just the way you like it. Adjust the seasonings to suit your taste. Shape the ground beef mixture into patties.

Spring Planting Festival kicks off the 2010 market season

2010-05-14T08:21:00.001-07:00

I don't know about you, but the recent warm weather has left me scrambling to get my garden in. With our short growing season, the more days my tomatoes and peppers have to grow and ripen, the more likely it is that I'll have a harvest.

That's why the Spring Planting Festival couldn't be better placed. On Saturday, May 29, the farmers' market is kicking off its season with a celebration of gardening. We're going to have lots of plant starts for both vegetable and flower gardeners, as well as gardening books and tools, crafts, live music, kids' activities, and a seasonal cooking demonstration to help you get in the mood for growing FOOD (and flowers, too)!

Oh, and did I mention a petting zoo?

The Spring Planting Festival will run from 10 am to 2 pm in downtown Joseph, at the corner of Main and Joseph Streets. Come check it out, and then get ready to don your gardening gloves!

Let the 2010 market begin!

2010-05-12T13:20:00.000-07:00

Hi everyone! Well, it's been a long winter (as usual) and an almost non-existent spring (also as usual) but we PROMISE summer is right around the corner. And that means it's time for the Wallowa County Farmers' Market to put out its tables and pitch its canopies for another season!

I can already smell the kettle corn and taste the sweet springtime spinach...not to mention TRULY free-range eggs, fresh-baked bread, grass-fed burgers, luscious fruit, and all kinds of other goodies that will be for sale at the market.

In another post, I will tell you all about the brand-spanking-new event we have planned to kick off the growing season. But first, I wanted to let you know the schedule of events is now posted for the upcoming season. The calendar features a return of some favorites from past years, as well as a few new ideas. Just click the "events calendar" tab at the top of the page.

Two particular things to note. The Joseph market is moving ever so slightly, and will now be in the middle of Joseph Street, just west of Main Street (between the Baptist church and the Library). This will give us more room to breathe, and much more visibility. Also, you can sleep in a little later on Saturdays and still catch us at the market; Joseph market will shift an hour later this season to run from 10 am to 2 pm.

No surprises for fans of the Enterprise market, though. It will stay on Thursdays, 4 to 7 pm, on the Courthouse lawn and still in conjunction with the free courthouse concert series organized by the wonderful and hard-working folks of the Wallowa Valley Music Alliance. (Phew!)

Hope to see you there!!

See You Next Spring!

2009-10-30T12:07:00.000-07:00

The farmers markets are closed for the season.

Enjoy the winter and we'll see you in June 2010.

Preserving without the Can

2009-10-21T12:31:00.000-07:00

When canning season arrives, everything else gets put on hold, and it's hard not to fall behind with the cavalcade of produce. The good news is, you don't have to can everything now to eat it later.

At the September 26th farmers' market, I demonstrated three techniques that I use every year and not one of them involves sterilizing jars:

quick refrigerator pickle
There are lots of veggies to pickle besides cucumbers, like onions, carrots and fennel. All these crunchy vegetables hold up well in a vinegar brine in your refrigerator for months and months provided they're well sealed.

To make the brine, I use a general formula of equal parts vinegar and water, then spice it up any way I like--with pickling spices, chilis and garlic or curry powder. Curry powder?

At the market I made Curried Pickled Carrots by slicing Backyard Gardens carrots into long fingers about 1/4-inch thick and crowding them into a pint-sized jar. I poured a brine made from equal parts rice wine vinegar and water, then spooned in a tablespoon of curry powder, 1 teaspoon brown sugar, 1 clove of garlic and a slice of fresh ginger.

Put on the lid, shake well and put it in the refrigerator for 2 weeks before tasting.

roast or grill then freeze
This is a simple and quick technique. I use it for all the tomatoes (from beefsteak to cherry), eggplant, zucchini and peppers that I don't have time to can. I slice them, rub or brush them with olive oil and season with salt. I grill them or roast them in a 400 degree oven until they're blistered and charred in spots. Then, I freeze them all in resealable plastic bags.

Oh, the possibilities when I pull them out of the freezer--everything from soups to stew to panini sandwiches. At the market, I demonstrated a great appetizer called Caponata using grilled eggplant and roasted tomato puree.

First I pureed 3 roasted and defrosted tomatoes in a food processor until smooth and put it into a medium mixing bowl. Then, I diced defrosted grilled eggplant slices to make about 2 cups. I added 2 tablespoons red wine vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt. I tasted it to make sure that it was pleasingly sweet and sour, which you should do too and adjust to suit your own taste.

Caponata typically calls for toasted pine nuts, golden raisins, capers and green olives, pitted and chopped--a few tablespoons of each. That day, I had to improvise with pumpkin seeds and minced pickled peppers and it was really good. The key is to make it sweet, sour, bitter and salty with crunch and texture. Then spread it onto pieces of toasted bread and grab a glass of wine.

puree then freeze
Making pesto is all well and good, but I often skip all the expense of olive oil and pine nuts and puree the herbs themselves in just enough neutral-tasting oil, such as canola, to make a paste. You can do the same thing with parlsey or cilantro. Then, drop tablespoon-sized dollops of the herb puree onto a sheet pan lined with plastic wrap and put the whole thing in the freezer. In a few hours or the next day, peel the frozen herb "cookies" and store them in a resealable plastic bag in the freezer.

You'll be amazed the zest fresh-frozen herbs add to all your winter soups and stews. Dried herbs can't ever compare! At the market demo, I used the basil puree I made to garnish the caponata crostini.

Mmmmm, they were good.

Best of 2009 Pie Bake Off/Taste Off

2009-09-01T15:48:00.000-07:00

Summer fruits are at their peak and so are summer pies. Wallowa County has some talented pie makers (and many dedicated tasters) and in Joseph on Saturday, August 29th they showed us what they could do. Digging into my heaping plate of pie, I savored peaches, blackberries, blueberries, raspberries, and even a mouthful of popcorn pie (pronounced an excellent invention by our many tasters.) I sampled crusts, from crumbly to flaky to cookie. What better task could there be? All the pies were good and it was very hard to choose—I considered going back for seconds to help me make a decision. The sun-warmed, juicy blackberries won me over in the end and I marked down my vote with the satisfaction only a belly full of good pie can bring.

Wallowa County Best of 2009 Pie Bake Off/Taste Off Winners:
First Place: Joni Fluit, for her blackberry/raspberry/blueberry pie
Second Place: Wendy Reininger, for her blackberry pie
Third Place: Carol, Grace, and Joel Bartlow, for their popcorn pie
Honorable Mention (this pie arrived a little later than the others but it was catching up fast): Jenet Hansen of Wildflower Bakery for her peach pie

Thank you to all the participants for making this a great contest!

Salad Days & Nights

2009-08-05T22:14:00.000-07:00

Does anyone feel like cooking in this heat? Certainly not me, and I'm not only an avid home cook, but a professional recipe developer and food writer.

At last Saturday's farmers' market in Joseph, I shared tips for making summer supper salads. While making a salad doesn't sound like a major cooking challenge, there are some key elements that make it satisfying:

feature a protein, such as shredded grilled chicken, thinly sliced grilled steak or a hearty vegetable like roasted beets
include a starch, such as (leftover) roasted potatoes, cooked beans or bowtie pasta
garnish with croutons, crumbled or shredded cheese or nuts
drizzle it with a creamy dressing, such as a blue cheese, ranch or green goddess (homemade is easy and best)

We all have our favorite classic salad, be it Caesar, chef, cobb, nicoise or steak. All of them are called composed salads built on a base of salad greens with a main ingredient (or 2), vegetables, garnishes and dressing.

At the demonstration, I prepared 3 salads from a host of mix-and-match ingredients from Fluit Family Farms and Backyard Gardens that included:

Grilled steak salad with salad mix, thinly sliced flank steak, tomatoes, green beans, bacon, white beans, homemade croutons with blue cheese dressing
Asian steak salad with Asian salad mix, rice noodles, sliced cucumber, snap peas, chopped grilled flank steak and cilantro with a rice wine dressing (recipe follows)
Raw beet salad over salad mix with shredded grilled chicken breast, grated beets & carrots, feta, chopped toasted walnuts and chopped parlsey with red wine vinaigrette

I could easily have made a dozen different salads from these ingredients. The best part was, since all of them were prepared in advance, there was no actual cooking involved.

Try it yourself at home!

--Lynne Sampson Curry

Rice Wine Dressing
This is my all-purpose dressing for Asian-style salads made with shredded cabbage, rice noodles or cooked rice tossed with grilled chicken, pork or tofu plus grated carrots or radish, chopped scallions and cilantro--and that's just to name a few possibilities.

1 tablespoon fresh lime juice
3 tablespoons rice wine vinegar
3 tablespoons sugar
1/4 cup fish sauce
1/2 teaspoons red chili flakes (optional)

Mix all the ingredients together in a small bowl. Toss into the salad to taste.

The Heat Is On

2009-07-30T22:13:00.000-07:00

Basil, summer squash and tomatoes--Oh my! This is the moment we've all been waiting for. There's such abundance with even more to come, so come to the Thursday market in Enterprise or Saturday market in Joseph to check out all the vendors.

There are so very many vegetables (and fruits) to get excited about. Still, there's one that's notable simply because it's only available fresh for a limited time, and it doesn't keep or freeze well at all: green beans.

Tender and snappy, green beans are summer's sweet treat. Great for snacking straight out of the bag, they're also marvelous steamed for salads, sauteed with garlic or roasted until crinkly and browned.

One of our favorite recipes from the Backyard Gardens Kitchen is Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing from Friend of the Farm. It is so summery, delicious and satisfying.

And isn't it great to make green beans the star of the show?

Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
Serves 4 to 6

1/4 cup coarsely chopped walnuts
1 pound green beans
1 teaspoon salt plus more to taste
freshly ground black pepper
1 1/2 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
3 tablespoons extra virgin olive oil
4 ounces Parmesan cheese, thinly shaved (about 1/2 cup)

1. Toast the walnuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool.

2. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3 to 5 minutes.

3. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary.

4. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.

5. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Transfer the salad to a serving platter or to individual plates. Scatter the Parmesan shavings on top.

Heart of Summer

2009-07-20T22:14:00.000-07:00

With this heat comes great reward: summer offerings start showing up at the market to accompany the greens and herbs. This week brings sweet carrots, luscious beets and tender cauliflower.

Sure carrots are great for nibbling raw, beets for roasting and cauliflower for steaming, but try mixing things up this summer.

How about:
*grilled whole carrots slicked with olive oil and coarse sea salt as a side dish
*raw grated beets in your salad--how pretty and tasty
*roasted cauliflower florettes tossed with pasta and parmesan

Keep on the lookout for green beans, summer squash and peas all coming soon.

Special this week: Sweet cherries from Cove only at the Thursday market in Enterprise. (There is no Saturday market in Joseph because it's Chief Joseph Days.)

See you at the lake!

Cooking with the Kids

2009-07-14T12:24:00.000-07:00

Getting kids interested in cooking goes a long way toward increasing their appetite for a range of foods. And we all want them hooked on what's fresh, local, seasonal...and green.

At last Saturday's cooking demonstration, Ann Bloom helped Chance slice, season and toss together a wonderful Mixed Greens and Blueberry Salad. Try it yourself at home!

Mixed Greens and Blueberry Salad
Serves 6-8

Other berries or nuts may be substituted if desired. Avocado is also a good addition.

For the salad:
6 cups salad mix, spinach, or other mixed greens
1 cup fresh blueberries
1 small red onion or several scallions, thinly sliced
1 cup chopped walnuts
1/4 cup chopped tarragon leaves

For the dressing:
1/2 cup light olive oil
1/4 cup apple cider vinegar or blueberry vinegar
1 tablespoon blueberry jam (raspberry may also be used)
Salt and freshly ground black pepper to taste

In a large bowl, combine the greens, blueberries, onion, walnuts, and tarragon. In a small bowl, whisk together the dressing ingredients. Pour the dressing over the salad and toss gently to combine. Garnish with a few blueberries and nuts.

New to the Market

2009-07-09T21:51:00.001-07:00

Great new local products are always coming into the market...like Wendy McCullough's goats' milk soap.

Check out her unscented and lemongrass soaps available at Saturday's Joseph Farmers' Market.

The Cherries Are Coming!

2009-07-01T19:52:00.001-07:00

We know you get excited when the fruits begin to arrive at the farmers' markets. Along with the heat, they're the sure sign that summer is here.

At this week's Thursday market we'll have not only strawberries from Double Eddy Farms in Troy, but more cherries from Peach Blossom Orchard. Come get 'em while they last!

At Saturday's market Lynne Sampson Curry will prepare a July 4th menu from items you can pick up right at the market, including:

stuffed hamburgers
Asian cole slaw
a cherry honey milk shake.

Recipes from this demonstration and all other farmers' market events will soon be posted on our recipes archive coming soon.

A Great Taste

2009-06-23T20:18:00.000-07:00

It wasn't a pickle sell-off or a jam contest. Just a good-old social tasting, a place to sample original recipes, tell canning tales and share tips for preserving the best of the season. Some of the highlights of the contributions from community members included sweet and garlicky pickle chips, hot pickled carrots, dilly beans, apple butter and grape jelly.

According to Emily Cooper, second year intern for Backyard Gardens who staffed the tasting table, "People exchanged lots of stories about moms' and grandmothers' pickles, recipe ideas and techniques, and excitement about new ideas for future canning."

This is only the first of several scheduled tastings later this market season. Mark your calendars for:

Saturday, July 29: Pie Bake Off Taste Off
Thursday, September 17: Tomato Tasting
Saturday September 19: Salsa Tasting
Saturday October 10: Apple Tasting

Pickle Heaven

2009-06-19T13:33:00.001-07:00

Love pickles? We sure do.

While we're cleaning out our pantries to make room for a new season's stockpile of canning jars, we're celebrating at this Saturday's Joseph farmer's market with a Best of 2008 Pickle and Jam Tasting.

If you've got some of your own blue-ribbon-worthy pickles or jams to contribute, bring 'em on down. Or just come with your palate cleansed and ready to sample a host of succulent and creative offerings.

It will offer all the inspiration you need to kick off another canning season.

Oh, didn't you know? Canning is all the rage. Just check out this article in the recent Dining section of The New York Times. Who knew we in Wallowa County were so very hip?

Seasonal Cooking Kickoff Demonstration

2009-06-15T14:16:00.000-07:00

I know that you're really looking forward to tomato season, but since it just stopped snowing, I'm awfully excited to have anything locally grown that's fresh and green and tasty.

In early June at our elevation that means loads of sweet spinach, Asian greens, and lettuces, plus early season herbs like chives and dill.

I was lucky to dodge thunderstorms to do the first 2009 market cooking demonstration with offerings generously provided by the vendors.

In case you missed it live, here's what I prepared (market items in bold):

*wilted spinach salad with bacon, blue cheese, pecans, apples and radish
*stir-fried bok choy with grass-fed bottom round beef and garlic, ginger hoisin sauce
*snap pea pasta with basil, chives and parmesan topped with herbed ricotta

The recipes will be posted as links on the blog soon. And check back for the list of all the upcoming farmer's market events planned for this season.

--Lynne Sampson Curry

A Brand-New Season

2009-06-10T13:52:00.000-07:00

The 2009 season of the Wallowa County Farmer's Market opened on June 4th under rainy and cloudy skies. The long-standing damp and sometimes downright unhospitable weather hasn't squashed this year's vendors' excitement for another year of bringing you great local, seasonal and delicious foods.

Founding farmer's market member Backyard Gardens is back with a stunning array of fresh seasonal produce. Fluit Family Ranch is selling their grass-fed beef and free-range eggs along with breads and pastries from Wildflour Bakery.

Come and meet new vendors Erica and Tyler of Arrowhead Ranch who are selling exciting greenhouse-grown produce and homebaked local whole wheat bread.

These vendors show up on Thursdays in Enterprise and Saturdays in Joseph (exact locations and hours are posted to the right) with their wealth of products come rain or shine.

See you at the farmer's market