Community
In Season
Click below to discover what kinds of local vegetables and fruits are at market.
Eat with the Seasons
A monthly virtual cooking class in partnership with Marigold Cooking Collective
We’ve partnered with Marigold Cooking Collective to offer a series of cooking classes that will teach you to make delicious and seasonally inspired meals with what can be found at the farmers market throughout the year. Foods from a variety of market vendors will be featured in each class, and meals are designed to highlight what’s best and unique during each season.
Classes are typically held once a month on Zoom, or in-person when possible.
No upcoming classes at this time, check back soon!
Visit Marigold Cooking Collective for information on upcoming classes and to register. Public classes are offered on a sliding scale, so if you would like a discounted ticket, please email marigoldcookingcollective@gmail.com
Recipes
Peruse below for seasonal recipes using locally grown ingredients!
Fall & Winter
Spinach Salad with Roasted Beets & Orange Vinaigrette
Recipe by Michelle Reid of Jazzy Ladies Cafe & Coffeehouse Ingredients: Spinach Roasted Beets Red Onion Orange Vinaigrette Orange Segments Goat cheese Candied Bacon Crumbles Orange Vinaigrette: 1/4 cup fresh orange juice 1 tsp grated orange zest 1 tbs honey 1 tbs...
Iced Pumpkin Cookies
From Brent Ross, former LCFM Site Manager - Adapted from allrecipes.com Ingredients: 2 1/2 cups flour 1 tsp. baking powder 1 tsp. baking soda 2 tsp. cinnamon 1/2 tsp. nutmeg, ground cloves, salt 1/2 cup soft butter 1 generous cup pumpkin puree (!!) 3/4 cup sugar 1 egg...
Fresh Cranberry Relish
From Cranberry Creek in Bandon, Oregon Ingredients: 4 cups fresh cranberries (frozen work too) 1 medium, sweet orange 1/4 to 1/2 cup honey, to taste Steps: 1. Slice unpeeled orange into eighths. 2. Place orange slices and cranberries in food processor. 3....
Apple Carrot Baked Oatmeal
Adapted from Thyme and Toast Ingredients: 2 cups rolled oats 1 teaspoon baking powder 1½ teaspoons cinnamon ¼ teaspoon salt ½ cup chopped walnuts ½ cup dried fruit of choice 1 large egg 1¾ cup milk of choice ⅓ cup honey 3 teaspoons melted unsalted butter or...
Pork Schnitzel & Simply Salted Veggies
Recipe courtesy of Friends of the Farmers Market Pork Schnitzel Ingredients: Pork Cutlets Flour Egg Wash Dijon Mustard Panko Frying Oil Salt and Pepper Pork Schnitzel Directions: Pound pork chops evenly with meat mallet until they are a consistent 1-3cm thin....
Hungarian Mushroom Soup
From Rain Forest Mushroom Company in Eddyville, Oregon Ingredients: 1 lb. fresh mixed mushrooms (Shiitake, Maitake, Oyster...) 1 Tbsp. tamari (Soy sauce) 2 cups chopped onions 1 tsp. salt 4 Tbsp. butter 2 cups chicken, vegetable stock, or water 3 Tbsp. flour ¼ cup...
Spring
Nettle Recipes
Stinging Nettle Soup (Vegan) A recipe from Good Earth Organic Farm Ingredients Two bags of nettles (top stems and all) 1 teaspoon rapeseed oil 1 large onion, sliced 2-4 cloves of garlic, sliced 4-5 medium potatoes, peeled and chopped 2 carrots, chopped, 4 1/4...
Five Farm Spring Tuna Salad
An LCFM Recipe Ingredients: Jalapeño tuna - Brandywine Fisheries Purple daikon – Upriver Organics Black radish – Winter Green Farm White salad turnips - (anyone farm vendor that has them!) Shallot – Ruby & Amber's Organic Oasis Mustard greens - Ruby &...
Rhubarb Coffee Cake and Pound Cake
Rhubarb Coffee Cake By Brooke Thompson, Mama's Love Cakes Ingredients: 2 cups flour (whole wheat pastry or all-purpose) 1 1/4 cups cane sugar 1 teaspoon baking soda 1/2 tsp salt 2 eggs, beaten 1 cup sour cream or greek yogurt 3 cups diced rhubarb Streusel Topping 1...
Raspberry Vinaigrette Salad
Recipe courtesy of Friends of the Farmers Market Ingredients: 1 cup raspberries 1 Tbsp. brown sugar 1/2 cup balsamic vinegar 1/4 cup olive oil 1 Tbsp. honey/liquid sweetener (optional) 1/2 tsp. salt Mesclun salad greens or any kind of greens Hazelnuts, berries and...
Mixed Spring Green Salad with Honey-Miso Dressing
By Sherman, Friends of the Farmers Market Makes ~1.5 cups Honey-Miso Dressing: Scant ¼ cup minced garlic Scant ¼ cup minced fresh ginger ½ cup olive oil 1/3 cup rice vinegar 1 Tbsp. sesame oil (optional) 1 heaping Tbsp. honey 1 heaping tsp. miso (preferably white miso...
Farmers Market Polenta
From Friends of the Farmers Market This recipe reflects what's in season at the farmers market in spring but it could easily be manipulated to reflect a different season. When asparagus goes out of season, substitute with peppers, beets, eggplant, or pretty much any...
Summer
Indo-Thai Sauerkraut
Recipe by Tara Whitsitt of Fermentation on Wheels Materials: 1 gallon glass jar or crock Weight (river rocks, yogurt lid or plate and heavy things) Cloth and rubber band Ingredients: 6 lb cabbage 2 lb carrots 1 Tbsp. caraway seed 1 Tbsp. cumin seed 3 chopped Thai...
Farmers Market Paella
Recipe by Chef Karl Zenk, Marché Directions: In a pot, heat 6 cups of stock, vegetable or other, with 1 tsp. saffron. In a separate 16-inch Paella pan or large skillet, heat 1/3 cup olive oil. Add 2 diced small onions and fry until translucent. Add 2 diced red...
Pork Schnitzel & Simply Salted Veggies
Recipe courtesy of Friends of the Farmers Market Pork Schnitzel Ingredients: Pork Cutlets Flour Egg Wash Dijon Mustard Panko Frying Oil Salt and Pepper Pork Schnitzel Directions: Pound pork chops evenly with meat mallet until they are a consistent 1-3cm thin....
Hungarian Mushroom Soup
From Rain Forest Mushroom Company in Eddyville, Oregon Ingredients: 1 lb. fresh mixed mushrooms (Shiitake, Maitake, Oyster...) 1 Tbsp. tamari (Soy sauce) 2 cups chopped onions 1 tsp. salt 4 Tbsp. butter 2 cups chicken, vegetable stock, or water 3 Tbsp. flour ¼ cup...
Community Supported Agriculture
CSA is a weekly subscription to a season’s worth of sustainable, locally grown produce that is distributed to members throughout the harvesting season. CSA members enjoy the quality of fresh fruits and vegetables each week, while supporting their local farmer.
Member Farms Offering CSA:
Barn Swallow Blossoms bouquet CSA shares are a great way to enjoy fresh, sustainable, seasonal flowers grown by a local flower farm! Spring and Summer bouquet delivery to convenient pick-up locations around Eugene.
Deck Family Farm/Full Farm CSA
Year round, full diet CSA. Meat (poultry, pork and beef), dairy, eggs, seasonal vegetables, grains and pantry items.
Grass-fed and pasture-raised chicken, pork, beef, and lamb. Full and half shares available
Chicken, duck, and stock. Family, whole, and half shares available
Offering a Spring and Summer Flower CSA! Experience the beauty and wonder of having locally grown flowers in your home, office, or business all season long through our flower CSA! Sign up at www.formosaflowerfarm.com/csa
View the brochure and register online at our website, www.groundworkorganics.com
We offer one size share, intended for a family of four. All produce is certified organic and direct from our farm. Pick up is every Wednesday, 2pm – 8pm, at one of six neighborhood drop spots in Eugene, Longs Meat Market or the Farm Stand. 10% market discount for all members and up to two weeks of vacation credit during the season.
Our CSA is veggie staples that you see at our market stand – focused on greens, roots and herbs. No fruit. Cost is $480 for our one-size share that feeds 2-3 people. The season is 20 weeks, June through October and members pick up their boxes at drop spots in Eugene. Members also receive a 20% discount at our farmers market stand. Online registration at: https://www.hortonorganics.com/csa/csa-registration/
Main Season Crop Share: 22 Weeks of Goodness Every Thursday, June – Oct
On Farm Pickup, or pickup on Thursdays at 730 W 11th (Between Madison & Monroe) or Amazon Community Center Farmers’ Market
Sign Up and Payment available on our website letoilefarm.com
Moondog’s Farm/Lane County Bounty
The “Bounty Box” collaborative CSA brings together great organics from your favorite local farms. Add on anything from Lane County Bounty’s wide selection like eggs, cheese, bread, and sauces. Commitment is only 4 boxes at a time. Omnivore or Produce only options. Year-round season.
Monthly pastured farm-share! Certified Animal Welfare Approved and Non-GMO. Raised on certified organic pasture. Choose our Chicken Share for two of our delicious pastured birds each month, or a Combo Share for a farm-curated rotating selection of 10lbs of pork, poultry, and 100% grass-fed beef or lamb. Monthly payment options are available, or pay for the season up front for a discount! We offer sliding scale Pay-What-You-Can community pricing and accept EBT/SNAP.
May-October (6 months) and November-April (6 months)
Neighborhood drop sites and home delivery. Learn more and sign up at pkpastures.com/CSA
Our weekly box includes 7 – 9 organic veggies and select fruits. Bulk case options for avid preservers. Delivery options, vacation credits, and convenient multiple day pickup. 30 week season (May – November) with Spring and Fall extensions. Members receive 10% off our farmers market booth. Low-income and senior discounts available. We accept Credit/Debit, WIC, EBT/Food Stamps.
Our Crop Share is a seasonal culinary adventure. Buying a share from our farm is a ticket to a weekly tour of what’s in season and at its peak for Western Oregon. Each week we harvest and pack a box of our peak season offerings, with an emphasis on complimentary fruits and vegetables and companion recipes to help you enjoy the bounty at it’s best. In the box you’ll find common fruits and vegetables like carrots, lettuce, onions, tomatoes and potatoes, strawberries, blueberries and also specialties like Keylime cucumbers and orange honeydew melons.
Summer season: 20 weeks shares every week June-October. Fall Season: 10 weeks, October-December (bigger shares delivered every other week, 5 shares total)
Payment Types: Check, Credit card online (upriverorganics.com), EBT (Reduced share costs for EBT members)
7 Pickup sites: Eugene to Mckenzie Bridge
We are a certified organic farm using biodynamic methods to grow fruits and vegetables for our community. Organic grass-fed beef shares available too. Weekly blog with recipes, cooking and storage tips. Annual events, potlucks, hayrides and farm tours.
Season: June – November, SNAP/Credit/Debit accepted.