Local markets kick off with crafts, produce
■Vendors at the ever-popular
Eugene Saturday and Farmer’s
Markets say they’re excited
about the upcoming season
By Jillian Daley
for the Emerald
Grab a grocery list, head down
town and immerse yourself in the
spirit of Eugene.
The Eugene Saturday Market and
Farmer’s Market made their season
al debuts Saturday on Eighth Av
enue and Oak Street, where they
can be found every Saturday until
November — even on rainy days.
“The Saturday Market has ap
proximately 300 booths, crafts,
food and a stage with music. (The
performances are) family program
ming — vaudeville, juggling,” Sat
urday Market General Manager
Beth Little said.
The Farmer's Market peddles a
little earlier than Saturday Market,
which begins at 10 a.m., selling its
locally grown produce from 9 a.m.
to 5 p.m. every Saturday. From May
7 through Oct. 29, the Farmer’s
Market will also operate Tuesdays
from 10 a.m. to 3 p.m.
The Saturday Market vendors
operate on a slightly different
schedule, selling from 10 a.m. to 5
p.m. Saturdays. According to Little,
however, when the Tuesday market
begins, some crafters will set up
right alongside the farmers, al
though they make their biggest
showing on Saturdays. There might
be about 20 crafters’ booths on
Tuesdays, while roughly 200 are
present on Saturdays, Little said.
According to Noa O’Hare, market
director for the Farmer’s Market,
vendors have a lot to offer this year,
such as baked goods, honey, a plant
nursery and even chicken.
Bill Allord, a local crafter who
runs a small company called
Shining Star Mosaics, said he
sells photo frames made of
stained-glass mosaic and Venet
ian glass tiles. Although Allord
has previously displayed his
pieces at the Ruby Chasm, he now
sells his art exclusively at the Sat
urday and Holiday Markets, and
is returning to the market for the
sixth year in a row.
Local couple Deborah Martin
and Bill Booth, farmers of Horton
Road Organics, are celebrating their
10th year selling homegrown pro
duce. Martin said she has noticed
some changes over the years.
“The Farmer’s Market has explod
ed,” she said. “It’s more and more
popular. Its growth is unsurpassed
in probably a lot of other industries.
It’s a huge change. It’s a very positive
move for the community.”
Not only do Martin and Booth
sell at the market, they also have a
“community supportive agriculture
program,” and sell vegetables to
Holy Cow restaurant.
Tom Denison and Elizabeth Ker
le, a local couple who run Denison
Farms, have been vending at the
market since 1980. Denison said
they sell all types of organic vegeta
bles, from rustic arugula to golden
Swiss chard.
“People know us for our toma
toes and our melons,” Denison
said.
Local farmers encourage people
to visit the market.
“We really encourage people to
come down and taste the bounty,"
Martin said.
Jillian Daley is a freelance
reporter for the Emerald.
Horton Road Organics
Both recipes are adapted from Carol Foster's “365 Main Course Salads,” published in
The Oregonian.
Deborah Martin’s Recipes I
I
I
Orange Sesame Dressing
A nutty, fruity dressing
3/4 cup orange juice
1 tablespoon vegetable oil
2 tablespoons tamari
1 tablespoon fresh ginger, minced
2 teaspoons fresh orange peel, minced
1 garlic clove, minced
Salt and ground pepper to taste
1 tablespoon raspberry vinegar
Honey Mustard Vinaigrette
1 tablespoon lemon juice
4 teaspoons dijon mustard
4 teaspoons honey
2 garlic cloves, minced
1/3 cup hazelnut or walnut oil
Salt and fresh ground pepper to taste
Denison Farms
Hot and Sour Soup
(with baby turnips and spring onions)
7 cups chicken or vegetable broth
t2cup rice vinegar
2 tablespoons soy sauce
1 bunch chopped spring onions
10 dried shiitake mushrooms, soaked and
sliced into strips
1 piece crumbled kombu, soaked with
mushrooms
1 bunch baby turnips, sliced (optional)
V2 bunch turnip greens, chopped (optional)
1/4 teaspoon chili paste (more or less to taste)
3 eggs, lightly beaten
In large pot, combine broth, vinegar, soy
sauce, spring onions, soaked mushrooms and
kombu. Bring to a boil and simmer gently,
uncovered, for 15 minutes. Add turnips,
greens, and chili paste. Simmer tor an
Elizabeth Kerle’s Recipes
additional five minutes. Just before serving,
bring soup back to a slow boil. While stirring,
slowly drizzle in beaten eggs. Serve
immediately. Serves eight.
Indonesian Leek Pie
3 large leeks, cleaned and sliced into thin rings
2 tablespoons butter or olive oil
1/2 teaspoon salt
1 large or 2 small eggs, beaten
1/2 can coconut milk
Grated rind and juice of one large lemon or two
limes
1 pie crust
Saute leek rings in butter or oil with salt on
medium heat for 30 minutes. Add coconut
milk, eggs, lemon or lime juice and grated
lemon/lime rind. Pour into pie crust. Bake at
350 degrees for 35-40 minutes.
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