Spring Celebration Favorites at Oregon City Farmers Market
Fill your basket at the market this Saturday.
Whether you’re planning a Seder dinner or an Easter brunch we hope you will choose the market to purchase your locally grown and made foods!
What’s available at the market this Saturday? Sun Love Farm plans to bring lots of fresh lettuce varieties, such as Little Gems and Butter. These are always popular given their mild flavors and texture. They’re perfect vessels for spring salads!
Carrots, radishes, fresh herbs, leeks, root crops and purple sprouting broccoli are abundant. Plus, Farm D’ICI is back this weekend with spring crops. Hams are still available from Campfire Farms, as well.
Don’t forget to pick up spring bouquets from Holley’s Flowers (formerly known as May’s) and Lee Gardens. If you’re filling Easter baskets, make sure to tuck in locally made wares. Goat Goddess Soap has egg shaped goat’s milk soaps available, plus Sustainable Fluff is bringing handcrafted candles in a wide variety of fresh scents. Joining Yarns will have cozy knit accessories made from sustainable and ethically sourced materials, sure to keep you warm during these chilly spring days.
Small Baking Company will have Easter treats, including decorated shortbread cookies which are always popular at the holidays!
Kick off brunch with fresh cinnamon rolls from our bakers, Sinful Confections (V/GF), Tabor Bread, La Provence and Two Sisters (V).
If you want to add some chocolate (and who doesn’t?), ReTreat Foods is here with plant-based chocolates with flavors like Oregon raspberry, lavender hazelnut and chocolate rooibos.
Of course, The Pie Guy will have the best pies available and if cheesecake is more to your liking, the folks from 808 Cheesecakes will have their signature Hawaiian flavors ready!
This Saturday we are welcoming our newest vendor, Rip City Woodworks. Kevin brings all handcrafted garden art, from trellises to obelisks and planting boxes with a portion of their sales going back to reforestation efforts.
Don’t forget to sign your kiddos (ages 5-12) up for our Power of Produce (POP Club). This Saturday we will have natural egg dying recipes to try at home.
We are thankful to offer our 30.00 SNAP incentive, thanks to funding from IUOE Local 701 this month. If you have an EBT card, don’t forget to stop by our Information Booth to run your card and enjoy shopping for fresh food.
Visit us from 10-2 at 2051 Kaen Road (corner of Beavercreek and Kaen Roads) here in Oregon City.
See you at the market!
Make sure to pick up your holiday ham from Campfire Farms on Saturday! Smoked and cured, all you need to do is reheat! Zach and Christina will have small and medium hams available for purchase. You can also pre-order. Visit www.campfirefarms.com for more information
Loads of fresh spring veggies are here! In addition to flavorful root crops, you can also count on leafy greens,
Fill your Easter baskets with loads of market goodies. Goat Goddess Soap will be offering Easter egg soaps! ReTreat Chocolates will be here with festive plant-based chocolates. Don’t forget some delicious Lemon Curd from Diana’s Delights and a cozy candle from Sustainable Fluff. For the grown-up Easter basket, tuck in some wine from Forest Edge or a crisp hard cider from Stone Circle or Viola Orchards.
You can find plenty of eggs this Saturday, perfect for hard boiling. Create your own natural dyes using vegetables and spices. This recipe from The Kitchn is a great resource and offers a fun recipe to try at home.
We will have egg dye recipes for our POP kids to take home plus their 3.00 in tokens. Make sure to get your kiddo signed up (5-12 years) at our Information Booth.
The Formulas for Naturally Dyed Easter Eggs
Per cup of water use the following:
1 cup chopped purple cabbage = blue on white eggs, green on brown eggs
1 cup red onion skins = lavender or red eggs
1 cup yellow onion skins = orange on white eggs, rusty red on brown eggs
1 cup shredded beets = pink on white eggs, maroon on brown eggs
2 tablespoons ground turmeric = yellow eggs
1 bag Red Zinger tea = lavender eggs
Add one tablespoon white vinegar to every cup of strained dye liquid.
For every dozen eggs, plan on using at least four cups of dye liquid.