Community
What’s In Season?
Click below to discover what kinds of local vegetables and fruits are at market.
Newsletter Archive
Read through our archive of newsletter articles from previous weeks!
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A Lovely Meal
You don’t need to use Valentine’s Day as an excuse to have an intimate dinner with someone you...
We Are On Kalapuyan Land
In celebration of Native American Heritage Month, we want to highlight the importance of educating...
Yes, Chef! with Eric Dodds
This week’s Yes, Chef interview was with Eric Dodds, head chef of Bar Purlieu. Bar Purlieu is a...
Winter Veggie Recipe Guide
We recognize that at the end of the year, and the end of our market’s season, there comes a...
Pressing Cider with Riverblend Cider Co.
Meet Patrick Newson and Wayne Beckwith, the owners of Riverblend Cider Company. Their ciders are...
Yes, Chef! with Tobi Sovak
Last week we interviewed Tobi Sovak, owner and pastry chef of Noisette Pastry Kitchen. When you...
Autumn Equinox
The Autumnal Equinox, this year occurring on Sunday, September 22nd, marks the end of summer and...
Meet 2024’s FMPP Vendors
As a part of a Farmers Market Promotion (FMPP) grant awarded by the USDA to the Lane County...
Yes, Chef! with Dillon Turner
Dillon Turner is the executive chef of Tavern on Main in downtown Springfield. A rural California...
Melon Mania!
As we inch closer to the end of summer, melons serve as a juicy reminder to savor the season while...
Yes, Chef! with Tamisha Heacox-Jackson
This week we interviewed Tamisha Heacox–Jackson, owner and executive chef of Mishjacks Catering....
Stay Cool as a Cucumber at the Market!
As temperatures are reaching above 100, it can be hard to motivate yourself, your family, your...
Blueberries at the Market + U-Pick
’Tis the season for berries! Currently, you can find a myriad of scrumptious berries at the Lane...
Yes, Chef! with Crystal Platt
This week we interviewed Crystal Platt, head chef at Lion & Owl. Crystal, “the Owl”, co-owns...
Fancy Some Tea?
This weekend, the second annual Eugene Tea Festival will fill the Farmers Market Pavilion and...
Yes, Chef! with Rocky Maselli
This week’s local chef interview was with Rocky Maselli. Rocky is the owner of Pizzeria DOP, one...
Mother’s Day Gifts at the Market
With Mother’s Day around the corner, make sure to celebrate the maternal figure(s) in your life....
Combating Climate Change with Crops
As sustainability becomes an increasingly more important aspect of business in the face of climate...
How to Prepare for the Growing Season
Happy Earth Day! We are so excited to share the bounty and beauty of spring with you all at the...
Yes, Chef! with Tiffany Norton
This week’s local chef interview is with Tiffany Norton, co-owner of the eccentric Party Bar...
In Season Space Featured Recipes
Browse recipes crafted by local chefs that have been featured in our In Season demos!
Wild Mushroom Soup
Ingredients 2 tbsp. butter ½ white onion, finely diced 1 stalk celery, finely diced ½ red bell pepper, finely diced 1 lb. mushrooms, diced 4 cloves garlic, finely diced 1 cup white wine 1 tbsp. fresh thyme, minced 1 tbsp. fresh sage, minced 1 tbsp. fresh...
Mini Berry & Honey Meringue Tarts
Ingredients For the berry curd: 1½ cup (250g) fresh berries 2 large eggs + 4 yolks ¼ cup + 1 Tbsp (60g) sugar 1 Tbsp (75g) salted butter For the honey meringue: ⅓ cup (75g) honey ⅓ cup (75g) sugar 2 egg whites For assembly: Premade tart shell(s) (pate sablee,...
Seasonal Community Recipes
Peruse below for seasonal recipes using locally grown ingredients!
Spring
Nettle Recipes
Stinging Nettle Soup (Vegan) Recipe by Good Earth Organic FarmIngredients Two gallon bags of nettles 1 tsp. rapeseed oil 1 large onion, sliced 2-4 cloves garlic, sliced 4-5 medium potatoes, peeled and chopped 2 carrots, chopped, 4¼ cups vegetable stock ½ can...
Spring Tuna Salad
Ingredients 1 can jalapeño tuna from Brandywine Fisheries Mayonnaise, to taste 1 shallot 1 bunch of white salad turnips 1 bunch of radishes of choice 1 bunch of mustard greens 1 bunch of sorrel 1 bag of mixed greens Salt and pepper Sauerkraut (optional) Kale...
Rhubarb Coffee Cake and Pound Cake
Recipe By Brooke Thompson of Mama’s Love Cakes Ingredients 2 cups + ¼ cup flour 1¼ cups cane sugar 1 tsp. baking soda ½ tsp. salt 2 eggs, beaten 1 cup sour cream or greek yogurt 3 cups rhubarb, diced 1 cup brown sugar ¼ cup flour ¼ cup melted butter Cinnamon...
Raspberry Vinaigrette Salad
Ingredients 1 cup raspberries 1 tbsp. brown sugar ½ cup balsamic vinegar ¼ cup olive oil 1 tbsp. honey/liquid sweetener (optional) ½ tsp. salt Mesclun salad greens, or alternative Hazelnuts, berries, and cheese, to taste Instructions In a bowl, mash...
Mixed Spring Green Salad with Ginger-Miso Dressing
Ingredients For the dressing: Scant ¼ cup garlic, minced Scant ¼ cup fresh ginger, minced ½ cup olive oil ⅓ cup rice vinegar 1 tbsp. sesame oil (optional) 1 heaping tbsp. honey 1 heaping tsp. miso For the salad: Salad mix or mix of leafy greens, cut into bite-sized...
Farmers Market Polenta
Ingredients 1 cup heirloom polenta (from Lonesome Whistle Farm) 4 cups water or stock 1 tsp. salt 1 tbsp. olive oil 1 bunch green onions, chopped 1 bundle asparagus, sliced into ⅛ to ¼-inch pieces 2-3 cloves garlic, minced 1 bunch basil, chiffonaded Tomato...
Farro Salad with Green Garlic Pesto and Spring Delights!
Ingredients 3 cups uncooked farro (Lonesome Whistle) 1 bunch asparagus ½ pint fiddlehead ferns Pea shoots or sprouts ½ pint snap peas For the pesto: 4 meyer lemons ¼ lb. nettles, picked from the stem ½ pint Garlic and Herb Petite Suisse from La Mariposa 1 bunch...
Summer
Indo-Thai Sauerkraut
Materials 1 gallon glass jar or crock Weight (river rocks, plates, etc.) Cloth Rubber band Ingredients 6 lb. cabbage 2 lb. carrots 1 tbsp. caraway seed 1 tbsp. cumin seed 3 Thai chilis, chopped 3 tbsp. unrefined sea salt Directions Slice the...
Farmers Market Paella
Ingredients 6 cups stock 1 tsp. Saffron ⅓ cup olive oil 2 small onions, diced 2 red bell peppers, diced 4-5 cloves garlic, diced 1 tbsp. hot paprika 1 tbsp. sweet Spanish paprika 16 oz. can pureed tomato 3 cups paella rice Vegetables or seafood of choice...
Hungarian Mushroom Soup
Ingredients 2 cups chopped onions 4 tbsp. butter 1 lb. fresh mixed mushrooms (shiitake, maitake, oyster, etc.) 1-2 tsp. dill weed 2 cups stock or water 1 tbsp. tamari or soy sauce 1 tbsp. Hungarian paprika 3 tbsp. flour 1 cup milk Salt and pepper, to taste 2...
Fall & Winter
Beet Walnut Hummus
Ingredients 1 lb. red beets 2 tbsp. walnuts 1 clove garlic, or 1 tbsp. green garlic 2 tbsp. fire cider or lemon juice 2 tbsp. tahini 1 tsp. cumin ¼-½ cup olive oil 1 tsp. salt, to taste Instructions Cook beets using one of three methods: Place beets into...
Winter Squash Soup with Quince, Brown Butter, and Fried Sage
Ingredients 1 large winter squash, roasted 1 shallot, roasted 4 cloves garlic, roasted ¼ cup olive oil 2 leeks, cleaned and sliced into ½” thick half moons 2 quince, peeled and chopped into 1” chunks 1 bulb fennel, diced 2 tbsp. thyme, chopped 1 large yellow...
Spinach Salad with Roasted Beets & Orange Vinaigrette
Ingredients For the salad: Beets Olive oil Salt and pepper, to taste Spinach Red onion Orange segments Goat cheese Candied bacon crumbles Orange vinaigrette For the orange vinaigrette: ¼ cup fresh orange juice 1 tsp. grated orange zest 1 tbsp. honey 1 tbsp....
Iced Pumpkin Cookies
Ingredients For the cookies: 2½ cups flour 1 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon ½ tsp. nutmeg, ground cloves, salt ½ cup soft butter 1 generous cup pumpkin puree ¾ cup sugar 1 egg 1 tsp. vanilla extract For the icing (optional): ½ cup...
Fresh Cranberry Relish
Ingredients 4 cups fresh cranberries (frozen work, too) 1 medium sweet orange ¼-½ cup honey, to taste Instructions Slice unpeeled orange into eighths. Place orange slices and cranberries in food processor. Process until mixture is evenly chopped. Add...
Apple Carrot Baked Oatmeal
Ingredients 2 cups rolled oats 1 tsp. baking powder 1½ tsp. cinnamon ¼ tsp. salt ½ cup walnuts, chopped ½ cup dried fruit of choice 1 large egg 1¾ cup milk of choice ⅓ cup honey 3 tsp. melted unsalted butter or coconut oil 1 tsp. vanilla extract ⅔ cup finely...
Pork Schnitzel & Simply Salted Veggies
Ingredients For the pork schnitzel: Pork Cutlets Flour Eggs Dijon mustard Panko Frying oil Salt and pepper For the simply salted veggies: Potatoes Carrots Any other root vegetables of choice Butter or oil (optional) Rosemary or thyme (optional) Instructions...