Portland Farmers Market 20th Anniversary Celebration

It’s been a while since I’ve posted – and I’m quick to blame the bounty of spring flooding into the market.  Soon, very soon, I swear, I’ll tell you all about what I’ve been making and discovering – those of you who visit me at the market have seen some of it, but there’s so much more!  So, instead of writing, I’ve been cooking, and already, there is an abundance of jam put up, pickles preserved, and cordials in the works.  Ah, spring, ye restorith the spirit and the pantry!

The Farmers Market is a celebration of the season, and this weekend, a very special celebration marks the 20th season of Portland Farmers Market.  The Farmer’s Feast is honored to have been invited to serve samples of spring vegetables, alongside a grilled pork dish by Chef Adam Sappington of The Country Cat, and a berry dessert by Chef Ellen Jackson, co-author of The Grand Central Baking Book.

So come by and join in the festivities – you can check out the agenda on the Portland Farmers Market Blog.

See you at the market!


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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