Summer may be winding down, but the produce is ramping up!

This is our last market day in August!  Summer seems to be winding down, Labor Day BBQ plans are being made, and school resumes soon, but our local gardens are really ramping up their production!

Try out this fresh pesto recipe, using ingredients you can purchase at the market this weekend!

Market Fresh Kale & Basil Pesto

This flavorful pesto is made with fresh kale, basil, pine nuts, walnuts and extra-virgin olive oil.

  • 2 cups kale (approx. 1/2 bunch)
  • 1 cup fresh basil (approx. 1 bunch)
  • 1/4 cup pine nuts*
  • 1/4 cup walnuts*
  • 1 clove garlic
  • 1 to 2 TBSP nutritional yeast (optional)*
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup extra virgin olive oil (or to taste)

To make the pesto, first clean, dry and remove the stems from the kale and basil. In a food processor, purée the kale, then remove and set aside.

Next, purée the garlic. Add the pine nuts and walnuts and pulse a few times. Then, add the puréed kale & the basil and pulse a few more times.

Once you reach the desired consistency, start to drizzle in a bit of olive oil. Ultimately, you can add as much or as little olive oil as you like.

Taste for seasoning, adding nutritional yeast, salt and pepper to taste. Note that the nutritional yeast is optional, but it does add a nice cheesy flavor to the pesto.

The pesto will keep for a couple of days in the refrigerator, but it will be at its best and brightest if used immediately. Alternatively, it can be frozen for later use.

*Note: You can use any nut or combination of nuts you like – almonds, pine nuts, walnuts all work well (I like cashews!) For a nut-free version, omit nuts or use sunflower seeds instead! Parmesan cheese may be used in place of the nutritional yeast.

Read more, and preview this weekend’s vendor lineup in our weekly newsletter HERE!

Speaking of Market Fresh Recipes… did you attend the 5th annual garlic festival? Remember all those free tasty bites at the sampling booth with Chefs Marc & Valerie? Well, here is their recipe collection! (Rumor is that garlic is still for sale these days in the Market, too!) Check it out: Recipe Collection for CFM 2019 Garlic Fest!

basil

FREE Pressure Canner Gauge Testing & Food Demonstration!

We will have a special visit today from the OSU Extension Service in Columbia County, and the Family and Community Health staff! Our local food and nutrition educator, Lily Joslin, will be on site, making a delicious, seasonal salad to share with you – make sure to get a taste and take home a recipe!

Also, we are offering FREE pressure canner gauge testing at the Market THIS Saturday!
*Only the pressure gauge or canner lid is needed for testing – you don’t have to bring the
whole pot! Read more, and preview the vendor lineup in our weekly newsletter HERE!

Pressure-Canner

Let’s Celebrate! It’s time for the Clatskanie Farmers Market’s 5th Annual Garlic Festival!!

2018_garlic_at_festival_720

(Photo and article by Steve Routon)

Around here, garlic has become a prized commodity. At a recent Market Saturday at Copes Park, one of the vendors hung up some freshly dug green garlic just to provide some color and, you know, atmosphere. After only a few minutes, a very lucky person spotted it and bought the “display”. That bunch of Deerfield, a five-star Purple Stripe garlic prized its spicy flavor, originally from Vietnam, didn’t last long.

Now, some might feel badly about missing that early season opportunity, but then most of us know the season of heirloom and gourmet garlic is around the middle of August and it’s that time again.

There are a handful of other garlic celebrations in the Northwest, but some of them are in June, when the garlic scapes are just being popped off and the garlic is either still in the ground or “green”. Other festivals feature carnival rides and peripheral attractions, but are a bit lean on the goods.

Clatskanie brings the fervor. We will have thousands of bulbs. At last count there will be more than 30 different strains, everything from relatively mild softnecks like Italian Late and Nootka Rose to the powerful hot Rocamboles and Deerfield, a Purple Stripe. Around here, we take our garlic seriously.

The local growers have been refining their techniques for years, some for decades. While garlic has a reputation for “growing like weeds,” good garlic takes patience and meticulous attention to detail: bed preparation, mulching, weeding, adding nutrients, spring watering, weeding, removing scapes (blossoms) from the hardneck strains, weeding, careful harvesting, and finally curing and tagging. Did I mention weeding? Garlic is one of nature’s prima donnas. It doesn’t fare well with the competition of garden companions. If you want big garlic with skins intact and great flavor, you have to take care of it.

The Festival takes place in the middle of our usual Saturday Market, so if you want something special to accompany the featured product, we will have artisan breads and fresh vegetables. Our local crafters will be out in force as well. We always have handmade soaps, art and crafts. Bring your appetite because we once again will be offering free garlic bites prepared on the spot. Artisan bread toasted and hit with roasted garlic spread, garlic sauces, and gazpacho have all been on the menu of previous Festivals. We will also have food vendors to provide more substantial treats and, of course, pastries, cookies, and homemade toffee. The Festival will also feature live music and lawn games for kids of all ages.

So while this Festival will not be televised and you won’t need a map to navigate the site amenities, you will find extraordinary gourmet garlic. Savvy visitors will head for the vendors offering what is called “seed stock.” This is the best of the best, and while you will be tempted to pop these in your roasts, soups, stews, pestos, salsas, hummus, salad dressings, and well, everything else, don’t. Pop it in the ground instead. Big, healthy cloves yield big, healthy bulbs.

If you haven’t a clue about how, when, or in what to grow this bulb, ask a vendor that is selling beautiful garlic. Those bulbs didn’t get like that on their own.

Clatskanie Farmers Market Garlic Festival. See you there! Copes’ Park. 10am-2pm!

Read more and see the vendor lineup for this weekend in our weekly newsletter HERE!

Celebrating National Farmers Market Week!

“The Oregon Farmers Market Association has sponsored the PoP kids activity for this Saturday. This week’s activity will have kids searching throughout the market looking for the different products that CFM offers (not just produce) to celebrate Farmers Market Week. The PoP booth will be handing out I “heart” Farmers Markets tattoos and information about eating a colorful mix of fruits and veggies. This month will be about Eating a Rainbow.”  – Lynn Green

Come by on Saturday. Bring the kids to the PoP booth (Power of Produce)! You are sure to find some good family fun this weekend at the Clatskanie Farmer Market! Celebrate our 6th season with us… at our little market on the river, in Copes’ Park!  10am-2pm!  Read more and preview our vendor line-up in our weekly newsletter HERE!