To Market, To Market, Again

Today I had the good fortune of visiting one of my favorite places -- the Portland Farmers Market at Shemanski Park between Salmon and Main Streets on Wednesdays from 10:00am to 2:00pm. I discovered the market around this time last year, and sang my praises to it in one of my earliest posts. There are so many reasons to support one's local Farmers Market (e.g., local food tastes better, the markets support the local economy and family-run farms, local food is fresher, has more nutrients and wastes less energy because of shorter transport time).

For the past year, I have been craving one of the most delicious sandwiches I've ever eaten -- a Lamb-kabob pita with garbanzo bean hummus, wheatberry salad and fresh greens from Tastebuds, whose stand sits at the end of the U-shaped market. The Tastebuds staff arrives at the market at 5:00am to begin baking their wholegrain pitas in their mobile brick oven. All of the ingredients are incredibly fresh and they come together in exquisite perfection. Their raspberry lemonade with sparkling water and fresh berries is the perfect accompaniment. As I sat eating the pita, a couple walking by stopped and commented, "Aren't those the best thing you've ever tasted?" I agreed, and they went on their way. A man sitting next to me said, "They are incredible. I can't believe those people walked away when they had a chance to have one!" Just then, the couple turned around. As they passed us, the man next to me smiled at them and said, "I didn't think you could pass up such a rare opportunity."

The main attraction at the Farmers Market is the vast array of produce, much of it organic or at least pesticide-free. Last year, I did my best to describe the rainbow of colors and variety of textures that were abundant in the market. But mere words cannot do it justice. This time I had the wherewithall to take some pictures, so at least I can share some images with you!

Mouth watering? Even if you don't live in Portland, you can find a farmers market in your area by visiting the USDA's website. And check out the Tastebuds website for several farmers market-inspired recipes.

Comments

[annie]

I wished I lived near there! Everything looks and sounds so amazing. I live in South Africa where those types of markets are few and far between.

[clockntock]

Mmmm! All those yummy looking veggies reminds me of a recipe,baked triple veggie dip!

1-1/2 cups KRAFT 100% Grated Parmesan Cheese, divided
1 can (1 lb. 3 oz.) asparagus spears, drained, chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (8-1/2 oz.) artichoke hearts, drained, chopped
1 container (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/2 cup KRAFT Mayo Real Mayonnaise

PREHEAT oven to 375°F. Reserve 1/4 cup of the Parmesan cheese; set aside.

Mix remaining 1-1/4 cups Parmesan cheese and all remaining ingredients until blended.

SPOON into 2-qt. baking dish. Sprinkle with reserved 1/4 cup Parmesan cheese.

BAKE 35 min. or until lightly browned.

Serve hot with WHEAT THINS Snack Crackers or assorted cut-up vegetables.

[mary k]

Thanks, Priscilla! I'll take a look -- I'm sure it's something I would be happy to be part of.

[Priscilla Palmer]

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