Sage Culinary Advice at the Market this weekend…

Saturday, May 22 – Portland regresses to winter weather, but the strawberries and peas forge ahead!  Rick Steffen of Rick Steffen Farm will have shelling peas.  “We’ve planted a thousand foot row,” he said at the Wednesday market, “we’ll have them by Saturday.”

I’ll be at the downtown Portland Farmer’s Market, with the Springwater Farm booth – duck in under the tent for hot mushroom soup samples to warm your spirits as you shop the market.

Sunday, May 23 – There’s more fun at the Hillsdale Farmers Market on Sunday.  I can’t say what culinary creations there will be to sample at the Springwater Farm booth as of yet, I’ll have to see where the market and the weather take us!

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About Kathryn LaSusa Yeomans

By offering Sage Culinary Advice, The Farmer's Feast assists Farmers' Market shoppers in making the most of their purchases, and helps vendors realize the culinary possibilities of their products. We create culinary education programs at Farmers' Markets. Through food preparation and cooking demonstrations, recipes focusing on technique, samples, stories and free advice, we're encouraging people to cook more often, from scratch, with market-fresh ingredients. Our goal? To cultivate domestic culinary arts. Once you've tasted the Farmer's Feast - glistening local produce, pastured meats, artisan cheese, wild seafood, rich nuts, grains and legumes - and see how easy cooking this bounty can be, you'll be hungry for fresh. Visit The Farmer's Feast on Facebook / E-mail wildeats@msn.com
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2 Responses to Sage Culinary Advice at the Market this weekend…

  1. Dana says:

    I LOVED your Farmer’s Market mushroom soup on Saturday! Any chance you would be willing to share the recipe (or ingredients)? Thanks for the warm-up… it was much appreciated.

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