The season’s bounty, straight from the farm, prepared and served at the Farmers’ Market. A Farmer’s Feast amidst the Farmers at the Farmers’ Market!
Join us this Saturday, January 7th for the grand opening of Portland Farmers’ Market’s new Winter Market as The Farmer’s Feast partners up with Springwater Farm to offer shoppers a unique Farmers’ Market experience.
Throughout the winter, at Portland and Hillsdale Farmers’ Markets, the Springwater Farm booth adds a new dimension to their farmstand. Alongside the array of wild & cultivated mushrooms for sale, Springwater Farm will serve a weekly selection of ready-to-eat breakfast & lunch fare. Chef Kathryn Yeomans of The Farmer’s Feast will take what is fresh & abundant on the farm (& in the forest), and complement these ingredients with eggs, cheese, bread, & vegetables from the Farmers’ Market winter harvest to give shoppers a distinctive dining experience.
In addition to mushrooms, Roger Konka & Norma Cravens of Springwater Farm are bringing to market 2 heritage breed Tamworth pigs. (a pig post will follow soon to tell you more about the farm & the pigs.) Chef Kathryn will work her way through cuts of pork, creating a menu featuring a “pig of the week” selection.
But wait, there’s more!
Springwater Farm & The Farmer’s Feast will make available the recipes used to create the feast! So many ways to enjoy the feast – ready-to-eat or make it yourself with market-fresh ingredients!
Here’s our grand opening menu. See you Saturday @ PFM or Sunday @ Hillsdale Farmers’ Market…or both! Saturday for breakfast, Sunday for lunch, perhaps. Just a serving suggestion!
Springwater Farm Menu
Market Egg Sandwich
fried Greenville Farms chicken egg with
shiitake & wild hedgehog mushrooms
& Alsea Acres Alpines garlic-chive chevre
on Dave’s Killer Bread
Miso Mushroom Soup
with immune system-boosting ingredients
a restorative soup of shiitake mushrooms,
red miso, nori, garlic, OTA tofu, & scallion
in a flavorful mushroom broth
seasonal vegetables simmered
with guanciale (bacon-cured pork jowl),
market beans, & fresh herbs
in a rich pork broth
garnished with pesto Genovese (made & preserved at summer’s peak
with Springwater Farm basil)
Hungarian Mushroom Soup
with Late-Harvest Chanterelles
sautéed end-of-the-season chanterelle mushrooms,
onions, paprika, & dill
in a rich mushroom broth, with sour cream
Pig of the Week
Pork & Shiitake Mushroom Sliders
Tamworth heritage-breed pork, ground with
roasted shiitake mushrooms
seasoned with onions & spices
and served on Delphina Bakery’s “honey buns”
with Roger’s gathered greens
& your choice of Springwater Farm Mushroom Catsup
or fresh tomato ketchup
Tamworth Pork Pâté
ground pork & fresh pork liver,
cognac, shallots, & herbs
served on ciabatta bruschetta
with wild salad & cranberry mostarda
Tea of Immortality
healing red reishi “mushroom of immortality”
blended with brewed tea