Sage Culinary Advice at the Market

Saturday, June 26 – When I would say, “better late than never” to my grandmother, she would retort, “better never late!”  Anyway, glad to see so many of you out at the Portland Farmers Market yesterday.  You lucky shoppers got to sample the delicious (if I do say so myself) Miso Mushroom Soup that we are serving at the Monday Pioneer Courthouse Square Farmers Market at what we’ve dubbed “The Farmstand of the Future” – side by side produce and ready to eat made with the farm’s wares, supplemented with bread and cheese from other market vendors.  It’s great fun being back “on the line” cooking fresh, local, healthful food.

Sunday, June 27 – Today marks my first appearance at the market this year as the Montavilla Farmers Market’s Resident Chef.  I will be hosting a series of once-monthly (last Sunday of the month) Culinary Demonstrations focusing on teaching fundamental kitchen basics.  Today – the most basic of basics – how to peel, chop, dice, and handle a knife, along with a stock and broth-making tutorial.  The Mainstage Demo will run from 10:30-11:30, then I take it back to the booth to show shoppers clever ways to use all that delicious broth.  Check out the Montavilla Farmers Market Blog for Homemade Broth Recipes!

Monday, June 28 – Meet me in the square!  Springwater Farm’s side by side farmstand and hot food venue returns.  Featuring Market Egg Sandwiches, Miso Mushroom Soup, Roger’s Wild Greens Salad, and new this week – Porcini and Morel Mushroom Streudel with Spring Truffles. Portland Farmer’s Market, Pioneer Courthouse Square, 10-2.

Wednesday, June 30 – Double Market Day:

10-2 Portland Farmer’s Market @ Shemanski Park.  Chef Kathryn cooks as Norma Craven vends wild and organically cultivated mushrooms.  I hear rumors of the possibility of porcini….

3:30-7:30 Moreland Farmers Market.  Roger Konka of Springwater Farm fires up the grill for Chef Kathryn to get some shiitake skewers sizzling!  We’ll demonstrate how to grill mushrooms with a myriad of market products.  Stop by for a sample, and to sharpen your skills on the grill.

Thursday, July 1Portland Farmers Market at NW 23rd is where you’ll find Chef Kathryn making rich mushroom broth, and sautéing samples.  Last week’s lentil fritters with shiitake and maitake mushrooms served with Pesto Out of the Box’s cilantro lime pesto were a hit.

See you at the market!

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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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