Monday, October 7, 2013

Where to Find Our Vendors During the Off-season

~feel free to contact us for more information~




Viriditas Wild Gardens: 18 varieties of garlic, soft and hard, specialty salts, herbal tea blends, elderberry syrup lizziematt@frontier.com   

Green Mountain Ranch Gardens: produce, herbs and veggies Tiller Farm Stand OPEN Thurs. & Sun. 12-5pm located Tiller Trail Highway thru mid-October https://www.facebook.com/GreenMountainRanchGardens

Big Lick: Farm Fresh Produce –kale, carrots, beets, potatoes and more UVFM market https://www.facebook.com/pages/Big-Lick-Farm/272194261679
  

Jon from Riggs Family Farm: produce only available seasonally via local markets, questions please email:  jon.h.riggs@gmail.com

Anthony’s Artisan Bread: Baklava, croissants, artisan loaves-all 100% made from scratch baked goods Anthony’s baked goods will be available again starting in May Anthony@ohmygato.com

Oregon Oats Co. locally made single serve oatmeal cups~many flavors to choose from! My Coffee, Umpqua Local Goods oregonoats@live.com   https://www.facebook.com/pages/Oregon-Oats-Company/310166645695775

Promise Natural Foods:   handmade baked goods, granola, cookies, and breads

Goodog Bones: Homemade dog treats- made with all natural products  Umpqua Local Goods, Promise Foods, Rogers Feed Store, DC-COP and more! Thomas-lajko@live.com

Country canning: Homemade jams, pickled cucs, beans, jalapeno garlic

Morgan’s Table: Homemade pies! shadolady52@gmail.com (541) 817-3295

Stoney’s BBQHomemade BBQ sauce, three varieties Hot, Medium, Mild all delicious and hot prepared sandwiches  StoneysBBQSauce@yahoo.com 

Rosa Maria Tamales Hot tamales
774 SW 6th St Grants Pass, OR 97526 (restaurant)   (541) 476-2515









Designs by Kaden: Hand painted ornamental bears, beaded jewelry https://www.facebook.com/pages/Designs-by-Kaden/576644179041650  (541)-537-1319 

Char’s Jewelry Box One of a kind, custom locally handmade jewelry created, designed with natural gem stones, seed beads, sterling silver and more https://www.facebook.com/CharsJewelryBox

Andi Harris Handmade soft jewelry, solar figurines jsalharris@hotmail.com

Weippe Enterprises We sell beaded leather bags, dream catchers, baby moccasins, beaded jewelry, natural fiber hats, scarves, mittens, spun wool, wooden bowels and self and pepper mills weippe.enterprises@gmail.com

Gypsymarket place: Showcasing art, paintings, jewelry, photography, house wares, and recycled glass art!  sogypsymarketplace@gmail.com  

Family Hands: Displaying beautiful up cycled and handcrafted jewelry, crafts. Beautiful hand painted designs for face painting relocated out of the area, willing to mail gifts family_hands@yahoo.com


Pappy’s Wood Creations: Woodworking, jewelry boxes, hope chests, jewelry chests, wine box cabinets, dog bowls tdbonney@hughes.net  

Crafts Wood and Etc. Handcrafted wooden garden stakes, figures and animals for your yard and gardens (541)580-5967


A special thanks to Michael Lajko, Mark Barretta, Gypsea Girls, Rainy & The Rattlesnakes for joining us for live music!


Monday, September 16, 2013

Stop by the market before dinner this September!


Anthony's Artisan Breads
September is harvest time- all these delicious veggies, fruit and products can be found at our market…so I just had to post another food blog  and to remind you the season isn’t over yet!…what do to with all those plums, squash, eggplant and more!  I’ve made it even more accessible by letting you know who has what when you come to market!  We are conveniently open in the evenings so you can stop by, shop with the artisans, pick up some produce and bread  just in time for dinner!  




Or do you just need a good snack?
Dottie: jalapeno garlic
raspberry and blackberry jam
lemon pickles & more!

Viriditas Wild Gardens kimchi, krautchi and teas
Green Mountain Ranch Gardens Apples & hazelnuts  
Big LickPeaches  
Riggs Family Farm:  Melons, cantaloupe & watermelons!

~Escalivada~
2 red bell pepper- (optional to use 1 green pepper) Big Lick
1 medium onion, peeled- Big Lick
1 T extra virgin olive oil, plus more to taste, best quality
1 small eggplant- Delaney’s Truck
Fresh  squeezed lemon juice
1 T minced parsley or another herb from Green Mountain Ranch Gardens 
1 tsp chopped fresh thyme or 1/8 tsp dried wild oregano- Commonwealthe Garden Shoppe
Sea salt and ground pepper- check out Viriditas Wild Gardens salts to spice up your dish!
optional: add some chard/kale- Big Lick
½ c. (or more) squash Green Mountain Ranch Gardens


Directions : Roast eggplant, bell peppers and onion over indirect heat on the grill or in a 500 degree oven, turn often, until charred and soft. Cool vegetables. Peel peppers, core and remove seeds, and cut into 1 inch strips.
Peel eggplant, scrape out seeds and pull apart into 1 inch strips. Chop onion. Mix in a bowl with remaining ingredients.
Serve at room temperature as a salad or as an appetizer topped with parsley or oregano
*Adapted from Delicioso, The Regional Cooking of Spain, Penelope Casas

~Spicy Plum Chutney Recipe~
Time: 35 mins| Makes: 6 (4-ounce) jars

Green Mountain Ranch Gardens
8 plums, coarsely chopped (about 1 1/2 pounds) Green Mountain Ranch Gardens
1 medium red onion, coarsely chopped (about 6 ounces) Big Lick Farm
 3/4 cup packed raw sugar
1/3 cup dried currants or raisins
1/4 cup apple cider vinegar
 2 large garlic cloves, sliced paper thin Viriditas Wild Gardens
1 teaspoon mustard seed
1/2 teaspoon kosher salt or try one of Viriditas Wild Gardens salt spices!
1.      Combine all ingredients in a medium saucepan and bring to a boil over medium heat.
2.      Let cook, stir occasionally ~ 30 minutes, or until reduced by 1/3. Continue cooking, stirring frequently to make sure chutney does not burn, (until syrupy, another 10 minutes).
3.      Remove chutney from heat and fill the sterilized jars, or just ready to eat!
*Adapted from Aida Mollenkamp 

~African Veg Curry~
Serves: 4  Cook time:  30 mins
Viriditas Wild Gardens

·         1 red pepper Big Lick
·         1 small red onion Big Lick
·         ½ head cauliflower  Big Lick 
           2 tablespoon olive oil
·         3 clove garlic Viriditas Wild Gardens
·         ½ small zucchini Riggs Family Farm
2 tablespoon curry
·         1 teaspoon cinnamon
·         ¼ teaspoon salt
·         ½ teaspoon cumin
·         ½ teaspoon clove
·         pinch coriander, turmeric, and paprika
·         1 can garbanzo beans, drained and rinsed
·         1 cup low-sodium vegetable broth





1.       In a large skillet or stock pot, add 1 tablespoon of olive oil and heat of medium heat.
2.       Add onions and saute until translucent, about five minutes.
3.       Add cauliflower and pepper, continue to cook until cauliflower begins to soften- another five minutes..
4.       While vegetables cook, in a small sauce pan combine remaining olive oil, garlic, and spices. Heat and whisk until sauce is warm and combined. Add spice mixture, beans, zucchini, and vegetable broth to vegetables. Continue to cook uncovered for 25-30 minutes, stirring occasionally. Liquid will reduce by half and vegetables will be cooked through. Remove from heat and serve over rice
 *Adapted from Erin Alderson 

~Sautéed Zucchini Recipe~
Serves 2 - 4 Cook time: 15 min
2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced- Viriditas Wild Gardens
3 medium shallots or medium onions, thinly sliced- Big Lick
fine grain sea salt- or try a spice salt from Viriditas Wild Gardens
2 medium zucchini, sliced into 1/4-inch thick coins- Riggs Family Farm or 
 Green Mountain Ranch Gardens

a good handful of dill, chopped-  Green Mountain Ranch Gardens
1/4 cup almonds (or toasted almond slices)
1.    In your largest skillet heat the oil over medium-high heat.
2.    Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.
3.    Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Add another pinch of salt and cook, stirring occasionally until the zucchini browns - 10 minutes.
4.    Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary. * if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.
*adapted from Yummly recipes.org

And, don’t forget about your dog!

Goodog Bones
Pappy's Wood Creations




















Additionally, we have these consistent vendors!
Designs by Kaden- ornamental bears, necklaces, earrings and bracelets


Char’s Jewelry Box- uniquely hand crafted earrings, bracelets, necklaces, zipper pulls-more!

*A Complete list of our vendors is available click here




Friday, August 16, 2013

PEAK OF THE SEASON CELEBRATION AUGUST 28, 2013!!!

Join us for a free event to celebrate our peak of the season!  Free raffle, live music, beer and wine tasting along with our beautiful vendors!  Our market runs from May thru October!

 
Riggs Farm, Viriditas Wild Gardens, Family Hands, Milo, Dahlias by Cynthia, Char's Jewelry Box, Designs by Kaden
Every year during the summer, communities are converging to celebrate a wonderful atmosphere: farmers and friends coming together to share a harvest that’s feeding local families.  Local artisans, crafts, jewelry and bakers share in the occasion as well.  The result? More viable regional economies; increased access to fresh, nutritious food; and stronger social networks that help keep communities strong.  Farmers markets bolster local economies, improve community health, and bring diverse groups of people together through a shared social space.  Oregon is home to ~120 farmers markets.

Rainy & the Rattlesnakes
We owe the success of our market to you, therefore we decided to celebrate!  In celebration, Canyonville Farmers Market is hosting live music with Rainy & the Rattlesnakes; a band comprised of two young  Ashland sisters playing bluegrass/Jazz via a fiddle and mandolin. Ray (their father) also joins them by playing guitar.  

We also are offering a few free raffles, along with wine and beer tastings!




Green Mountain Ranch
Stoney's BBQ
Join our vendors for farm fresh sweet corn, tomatoes, peaches,  strawberries, raspberries, cantaloupe, melons, corn, beets, carrots, zucchini, jewelry, teas, garlic, breads, cookies, wood designs, ornamental gifts, dog treats, homemade pies, fresh cut flowers, hot tamales, and more!

  
Pappy's Wood Creations

We grow it, we make it, we produce it! 
Every Wednesday 4-7pm at the South Seven Feathers Casino Parking Lot

Rainy & the Rattlesnake live performance
check out you tube video: You tube 

*A complete list of vendors and our nonprofit members is available on our website www.canyonvillefarmersmarket.org 

Monday, August 12, 2013

Market Veggies Explode!

Stop by the Market Manager booth and share produce stories!

It’s that time of year again, we have zucchini’s coming out our ears and cucumbers falling out of the fridge. Tomatoes bursting at the seams and strawberries pilling up...  Wandering the rows at the farmer’s market only to find your dinning room table and fridge bursting at the seams…ohhh what to do….what to do? Besides great stir fries -you can preserve a lot of your fruits and veggies.  Here are a few beloved recipes, ones you can even make a bunch of –freeze- and have tasty treats for later….or, just make a bunch and leave it in the kitchen to nibble on as you pass through...


Riggs Family Farm
Zucchini bread 
Find Your Zucchini: Big Lick, Riggs & Green Mountain Ranch Gardens

Prep Time: 10 minutes  Cook Time50 minutes
Yield4 mini loaves or 2 standard loaves
·         3 cups all-purpose flour
·         1 tsp. salt
·         1 tsp. baking soda
·         2 tsp. ground cinnamon
·         ½ tsp. baking powder
·         1 c. unsweetened applesauce
·         1 c. sugar
·         1 c. packed brown sugar
·         3/4 c. vegetable oil
·         2 tsp. vanilla extract
·         2 1/2 cups grated zucchini 
·         OPTIONAL: 3 tblsp. Flax seeds  
1. Preheat the oven to 325F. Lightly flour 4 mini-loaf  (or 2 regular 9x5 pans) . Set aside.  
2. Prepare the batter. In a large mixing bowl, combine the flour, flax seeds, salt, baking soda, baking powder, and ground cinnamon until well mixed. Set aside. In another mixing bowl whisk together the applesauce,  both sugars, oil, and vanilla until smooth. (It will still separate slightly.) Add the wet ingredients to the dry, along with half of the grated zucchini. Mix until well combined, then fold in the remaining grate zucchini. (Moistened zucchini is perfect, may appear soupy)
3. Portion the batter into the prepared loaf pans, filling the pans about 3/4 of the way full. And, if desired using the option crumble topping (mix cinnamon and sugar together): sprinkle the topping evenly over the surface of the batter. 
4. Bake the loaves! For the mini loaves: bake at 350 F for about 40-45 minutes,  full 2 regular loaves: about 70 minutes or until the loaves are golden brown and a toothpick inserted into the center of a loaf emerges clean.  Allow loaves (whatever size!) to cool completely on a wire cooling rack before removing from the pans.
  
Big Lick
Bunch of Beets 

Prep Time: 10 minutes  Cook Time: 25-60 minutes
  1. Yieldbunch- 1-2 persons (recipe flexible)

  2. preheat oven 350 degrees
  3. Peel, Cut into 1” chunks
  4. drizzle a little oil over them
  5. Wrap in tin foil if you choose to- or not. Roast beets until tender.
  6. The amount of time this will take can vary greatly depending on the size of the beets, how many there are, if other things are in the oven, and how fresh the beets are (fresher beets cook up faster). For smaller beets, start checking them for tenderness at about 25 minutes. Larger and older beets can take up to an hour.
  7. Serve peeled roasted beets as-is, with a drizzle of olive oil and a sprinkle of salt. Or slice and use them in salads 

And let’s not forget the fruit! Although, if you are like me the fruit hardly makes it home J

Blackberry Freezer Jam 
Find Your Blackberries: Green Mountain Ranch Gardens

Green Mountain Ranch Gardens
3 c. prepared blackberries 
5 1/4 c. sugar
1 box Sure-Jell fruit pectin
  1. Crush berries one layer at a time. If desired, sieve half the pulp to remove some of the seeds. 
  2. Measure 3 cups into large bowl. Measure sugar; then thoroughly stir into fruit. 
  3. Let stand 10 minutes. 
  4. Mix 3/4 cup water and Sure-Jell fruit pectin in small saucepan. 
  5. Bring to a full boil and boil 1 minute, stirring constantly.
  6. At once stir into fruit. Continue stirring 3 minutes.
  7. Immediately ladle intocontainers, leaving 1/2 inch space at top. 
  8. Cover at once with lids. Let stand at room temperature 24 hours. 
  9. Store jam in freezer. (Small amounts may be covered and kept in the refrigerator up to 3 weeks). Approximate yield: 6 1/2 cups.

  • Big Lick: tomatoes, melons, corn, strawberries, potatoes, carrots, lettuce, cauliflower
  • Green Mountain Ranch Gardens: plums, strawberry spinach, patty pan, summer squash, green beans
  • Riggs Family Farm: Melons, figs, tomatoes, cucumbers

Additionally, you can always save yourself sometime and energy by letting our vendors do the hard work for you!


Viriditas Wild Gardens: garlic, teas, canned Kimchi and Krautchi

Dottie: Jams and pickled items jalapenos, pepper jelly, zucchini relish, raspberry, blackberry jam

Milo Academy: Apples, plums, jellies


Monday, July 29, 2013

Market Update: New and Returning Vendors- 2013


Let's take a moment to appreciate our new and returning vendors...  we owe a huge thank you for all the hard work, dedication and diligence  to providing beautiful products for the market.  Canyonville is a unique location where we come together to laugh, dance, listen to music and eat good food!
Remember our motto: we grow it, we make it,  we produce it! 
And, if you don't find what you're looking for be sure to ask our vendors, many of the vendors offer custom orders and designs!  Take a moment to browse the list I have compiled and see what everyone is selling.

~Beginning with our new vendors ~

Jesse from Sacred Task Organics: Fresh fruits and veggies! Greens like kale, lettuce, chard - tomatoes coming soon!

Jennier from MC's Garden: Fresh sprouts, sprout jars, apples facebook

*many individuals also come to sell produce, fruit and herbs at seasonal times of the year, so be sure to check us out each week

Are you hungry? More food items!

Umpqua Oats Company: Deliciously created local flavored single serve oatmeal cups. Perfect for your breakfast!

Milo Academy:  fresh baked bread and jams
http://www.miloacademy.net

Dottie McKinney: Jams, jellies, canned pickled items

Anythony’s Artisan Bread: Baklava, croissants, artisan loaves-all 100% made from scratch baked goods

And, don’t forget your dog!  Jerrie from Goodog Bones: A beautifully designed display featuring homemade dog treats! Made with all natural products for your companion! Take a peak, Flea repellent, peanut butter treats, gluten free and more!



ARTISANS, CRAFTS & MORE!  Offering upcycled items, hand crafted, painted designs and assembled items!

Raechel from Weippe Enterprises: A wide variety of beaded leather bags, dream catchers, baby moccasins  beaded jewelry, natural fiber hats, scarves  mittens, spun wool and wooden bowels 

Kaia from Gypsymarket place: Showcasing art, paintings, jewelry  photography, house wares, recycled glass art!  

Patty: Jean skirts and up-cycled designs 

Cynthia: Fresh cut flowers- 100 varieties of dahlia's!  

Nature's Arranger:  Handmade wreaths, stone painted items, photography and prints of paintings

Andy:  Jewelry, crafts, solar gnome lights for walkways

Designs by Kaden: Ornamental bears, hand painted tiles and custom orders

Caroline: Hand painted glassware, custom orders welcome

Wicked Wahine Woods:  Handmade picnic tables, recycled wood bird houses and chairs
--------------------------------------------------------------------------------------------
And, let's not for our consistent returning vendors, at the market almost every week! 


  •  Rusty Warrior Gardens (hand braided garlic, signature varieties)  facebook
  • Suzzie & Asinet from Big Lick (fresh produce) facebook
  • Alton & Nancy Watson (local honey)
  • Rodger & Kerri from Green Mountain Ranch Gardens (fresh produce and seedlings)- Produce Stand Tiller Hwy- OPEN THURSDAYS & SUNDAYS! facebook                                                            
  • Liz from Viriditas Wild Gardens (teas, garlic, eggs, seedlings) more info
  • Kyle from Stoney's BBQ (locally produced BBQ sauce and sandwiches)
  • Richard & Teresa from Pappy’s Wood Creations (woodworking and custom designs)
  • Erica & daughters from Family Hands (face painting, up-cycled jewelry, crafts)
  • Armondo from Tamales Rosa Maria (hot tamales)
  • Chuck & Chris from Morgan's Table (homemade pies) 
  • Charlene from Char’s Jewelry Box (unique jewelry) facebook
  • Javeline from Promise Natural Foods (baked goods, hibiscus cooler and more) facebook
  • Bill from  Crafts Wood and etc. (handcrafted wooden garden stakes, figures and animals)


*A complete list of vendors and our nonprofit members is available on our website www.canyonvillefarmersmarket.org

Enjoy ~ and I hope to see you Wednesdays at the farmer's Market, located in the south Seven Feathers parking lot~