• Do all your shopping here. Don’t forget that you can find more than fruits and vegetables—like eggs, butter, wine, meat, fish, cheese, bread, salt, olive oil, chocolates, pastries, centerpieces, and flowers. Ask at the Information Booth to find the vendors you are looking for.

• Purchase your heavier items like apples, pears, squash, onions and potatoes in advance. These will keep, and also lighten your load on your final shopping day.

• Pine Mountain Ranch has fresh turkeys while supplies last.  Stop by their booth to purchase or preorder a bird for the big day.

• Do a walk through a week or two before shopping day to get inspiration. Be sure to ask the vendors about availability if you have your heart set on a specific item.

• Leave ample time to walk around the market before making any purchases to compare selection, prices, and stall locations.

• For additional inspiration, visit the Recipe Station for dozens of free seasonal recipes and special Thanksgiving recipe sets.

• Don’t be afraid to ask a farmer how to prepare or cook something you’re not familiar with. They often know best what to do with the food they grow.

• Use the Veggie Valet at the Information Booth to store your heavy bags as you continue to shop or go retrieve your car.

• Be inspired and try something new this year. With the amazing variety available, there’s something new for everyone. You may very well start a new tradition.

• Most importantly, enjoy! Grab a cup of coffee, take in the fall colors, tap your feet to the music, and discover all the market has to offer.

–Jane Pellicciotto & Mona Johnson

Fall Hours In Effect!
Saturday, November 7
For the remainder of the season
(through December 19) Saturday PSU Market hours will be from
9:00am – 2:00pm

FEASTival
Saturday, November 21
9:00am – 2:00pm
Gather all you need at this pre-holiday market, where the bounty of the fall harvest will be waiting to grace your Thanksgiving table

Eastbank Thankgiving Reunion Market
Tuesday, November 24
1:00pm – 5:00pm
Eastisders take note!  Stroll this reunion market with complimentary hot cider and shop for winter squash, pears, Brussels sprouts, cheeses, handmade pies, Oregon wines and everything else you need for your Thanksgiving meal

MARKET
CALENDAR

---

---

* * *

From the Farm to Your Thanksgiving Table

Photos by Jane Pellicciotto

Thanksgiving is a time for giving thanks, and here at Portland Farmers Market we have much to be thankful for: the spectacular bounty of our region, the farmers and food artisans who bring this bounty to our markets each week, and the wonderful shoppers who support them.

Thanksgiving is also a time to come together with friends and family to prepare and share a feast filled with the warm and inviting flavors of the season. This year, gather all you need at our two dedicated Thanksgiving markets: the FEASTival Market on Saturday, November 21, at the PSU location from 9:00am to 2:00pm and the Thanksgiving Reunion Market on Tuesday, November 24, at the Eastbank location from 1:00pm to 5:00pm.

Go Northwest
Given the dazzling array of ingredients available at the market, it is easy to create a Northwest-inspired Thanksgiving meal. Though most everything you buy at the farmers market is local, a few of the items that put Oregon on the culinary map should find their way into your dishes.

Pears and Apples
There’s a mind-boggling array of apples and pears native to the Northwest—and just as many ways to serve them: in soups, stuffing, relishes and compotes, sliced in salads and tucked into pies, tarts and crisps.

Wild Mushrooms
With our many forests and plentiful rainfall, it’s no wonder mushrooms love the Northwest. Wild mushrooms (chanterelles, porcini, matsutake, hedgehog) and cultivated mushrooms (maitake, shitake, oyster) add intoxicating flavor to any dish.  Try layering them in a potato gratin, sautéing them with greens, pureeing them into a rich soup or adding them to stuffing or gravy.

Winter Greens
The Northwest’s long, wet winters offers eaters a profusion of greens well suited to the flavors of the season. Pick up a ready-made mix from vendor stalls or create your own with the market’s offerings of chicories, Asian greens, hearty lettuces, and kales.

Hazelnuts
Oregon is renowned for its hazelnuts and they should grace at least one dish at your Thanksgiving table.  Try them whole (spiced and roasted), sautéed with green beans or Brussels sprouts, sprinkled on mashed sweet potatoes or tossed in a salad with pears and blue cheese.

Pinot Noir
This red wine is a traditional favorite for Thanksgiving.  If you are looking for something lighter (and generally more affordable) that still reflects the unique character of our region, try an Oregon Pinot Gris. Stop by our wine makers’ booths to ask which bottle will pair best with your meal.

Sweet and Spicy Rosemary Hazelnuts
~
Roasted Squash, Pear, and Ginger Soup
~
Roast Turkey with Quince Glaze
Golden Chanterelle Gravy
Celery Root and Yukon Gold Mashed Potatoes
Wild Mushroom and Chestnut Stuffing
Brussels Sprouts with Brown Butter, Hazelnuts and Sage
Skillet Greens with Crispy Shallots and Cider Gastrique
Cranberry and Dried Cherry Compote with Pinot Noir
~
Pear, Apple and Quince Crostada
Pumpkin Tart in Hazelnut Crust

Sips and Nibbles
Keeping appetizers simple and crowd-friendly will allow you to focus on last minute cooking in the kitchen.  A platter of market cheeses with fall fruit and bread, pickles, bowls of roasted nuts or a great dip with market crudités are all easy and delicious.  Offer fresh hot cider, hard cider and Oregon wines to drink.

Soup’s On
There are at least three good reasons to serve soup. You can make it ahead of time. You can achieve wonderful flavors from humble, economical ingredients. And soup eases guests into the main meal in a warm and inviting way.

The Main Event
The turkey and all the trimmings are at the heart of the meal.  Pine Mountain Ranch is bringing fresh turkeys to the market while supplies last.  Contact them in advance to see if one of their heritage birds can be reserved for your family. Draw inspiration from the mountains of colorful produce to create mouthwatering side dishes.

A Sweet Ending
Fragrant apples and pears, tart cranberries and deep orange pumpkins can all find their way into your favorite dessert recipes.  Or, leave it to the professionals and pick up pre-made tarts, pies and cookies from our expert market bakers.

Creating the Ambiance
The market is brimming with everything you need to embellish your table for the holidays.  Wander the aisles to discover beautiful bouquets, decorative gourds, wreaths, beeswax candles and more.

We hope the market will inspire your Thanksgiving table this year and that we can help make your shopping experience fun, easy and enjoyable. We wish you all a warm and wonderful Thanksgiving filled with great food, family and friends. And thank YOU for making the farmers market part of your holiday!

–Jane Pellicciotto & Mona Johnson

---

New Fall Hours!
Beginning on November 7th, you can sleep in an extra half hour!  The Saturday PSU Market will now open at 9:00am instead of 8:30am. Fall hours are in effect from November through our final market day of the season on December 19th.

Thanksgiving Markets
This year, you will have two days to shop the market for all your Thanksgiving needs: the FEASTival Market on Saturday, November 21, at the PSU location from 9:00am to 2:00pm and the Thanksgiving Reunion Market on Tuesday, November 24, at the Eastbank location from 1:00pm to 5:00pm. These pre-holiday markets are the perfect shopping destination for all the ingredients for a homemade holiday feast–from turkeys to cranberries to the sweetest pumpkins for pie.

Congratulations Winners!
October 31st was an exciting day at the market.  Not only was it packed with Great Pumpkin Event activities for adults and children alike, it also marked the final day of PFM’s Harvest Fundraiser Raffle.  Congratulations to all of our winners:

• Grand Prize winner of a 2010 Shopping Spree: Susan Bliss, a very regular shopper seen at both Wednesdays and Saturdays Markets weekly
• First Prize, a Nostrana Pizza Party with Host Chef Cathy Whims: PFM vendor Anita Puckett of Dee Creek Farm!
• Second Prize, The Nines Hotel Gift Package: ticket # 0756
• Third Prize, Canning Party for 10: ticket # 1510
• Fourth Prize, Dinner for Two at Lincoln Restaurant: ticket # 0546
• Fifth Prize, One of a Kind PFM Shopping Tote: ticket # 0872
• PFM Vendor Costume Contest Winner: Tim from Salumeria DiCarlo as the Bionic Robot Man!
• Both the child and the adult with the best pumpkin carving skills!

---

Volunteering This Holiday Season

‘Tis the season of giving.  If you are looking for volunteer opportunties this holiday season, you may want to consider one of the wonderful organizations below.  In addition, many local soup kitchens, shelters and neighborhood churches need help staffing holiday dinners.

Oregon Food Bank: Oregon Food Bank works to eliminate hunger and its root causes by distributing recovered food to 20 regional food banks across Oregon. Donate food or services such as packaging, boxing, storing or transporting food.
Loaves & Fishes: Provides hot meals to homebound seniors and at meal centers throughout the region.  Deliver meals or become a kitchen helper.
Sisters of the Road: Their goal is to provide a safe place, low-cost hot meals and employment opportunities for the homeless and poverty stricken. Work at the cafe prepping, preparing and serving meals.
Impact Northwest: Their mission is to help people achieve and maintain self-sufficiency and to prevent and alleviate the effects of poverty. Donate food, clothing or houshold items.
Northwest Pilot Project: Provides services that prevent and end homelessness for very low income and disabled seniors. Assist seniors moving into housing or donate a holiday stocking.
City Team Ministries:  Provides life-saving food, shelter, clothing, recovery programs, youth outreach, camp for at-risk inner city kids, discipleship and other essential care 365 days a year. Work at a shelter, deliver food or clothing, become a mentor or tutor, and more.
Hands On Greater Portland: Connects volunteers with opportunities in the Portland area that match their interests and schedule.
Volunteer Match: Online service that matches volunteers with nonprofit organizations.

---

Organic Valley farmer-owners graze their dairy cows according to strict standards that allow the cows plenty of access to pasture. Research has shown milk from pasture-fed cows to be nutritionally superior with higher CLA (conjugated linoleic acid) and antioxidant levels compared to milk from non-pastured cows. These nutrients may help prevent diabetes, cardiovascular disease and cancer in both children and adults.

The cooperative employs a regional milk production model, which means Organic Valley Northwest Pastures milk comes from certified organic cows pastured in Oregon and Washington. The farmer-owners of Organic Valley believe the best-tasting and most nutritious milk is produced in harmony with nature. Moreover, Organic Valley’s regional model builds local economies, and preserves family farming culture and the environment for future generations.

In addition, Organic Valley farmer-owners farm without the use of antibiotics, synthetic hormones or pesticides. Their organic farming practices promote healthy plants and animals that produce high quality, delicious organic products for a healthy planet and people.

Organic Valley Family of Farms: Independent and Farmer-Owned
Organic Valley is America’s largest cooperative of organic farmers and is one of the nation’s leading organic brands. Organized in 1988, it represents 1,333 farmers in 32 states and one Canadian province, and achieved $527.8 million in 2008 sales. Focused on its founding mission of saving family farms through organic farming, Organic Valley produces a variety of organic foods, including organic milk, soy, cheese, butter, spreads, creams, eggs, produce and juice, which are sold in supermarkets, natural foods stores and food cooperatives nationwide. The same farmers who produce for Organic Valley also produce a full range of delicious organic meat under the Organic Prairie Family of Farms label.

For further information, call 1-888-444-MILK or visit www.organicvalley.coop, www.organicprairie.coop and the cooperative’s farmer website, www.farmers.coop. Organic Valley is also on Twitter and Facebook.

---