We are Hiring!

Do you LOVE your local Farmers Market? Come join our team!

Open Position: 2020 Season Market Manager

The Market Manager is responsible for vendor oversight and management. This position will be responsible for collecting data and for the day to day operations of the Market, from Feb-Oct, 2020. This is a part-time, contracted, seasonal position for the 2020 Market season. Please read the Market Manager Job Posting for complete details HERE.

Open Position: 2020 Community (Co-Op) Booth Manager

The Community Booth Manager is responsible for the operation of a seasonal Co-Op booth for the Market. This position will be responsible for providing local non-professional growers a means of sharing their bounty with the community while helping these smaller growers expand their business and learn marketing skills, from Feb-Oct, 2020. Please read the Community Booth Manager Job Posting for complete details HERE.

CFM is an equal opportunity employer. We welcome all qualified individuals in accordance with the law without regard to their race, color, creed, religion, age, gender, sexual orientation, marital status, military status, political opinion, national origin, familial status, mental and physical disability, gender identity, source of income, disability or any other status protected by federal, state, or local law in all personnel actions including recruitment, evaluation, selection, promotion, compensation, training, and termination. We will provide reasonable accommodation unless it creates an undue hardship on the operation of our organization. Any applicant needing reasonable accommodation should notify us as soon as possible.

Clatskanie Farmers Market
PO BOX 1501
Clatskanie, OR 97016

The Market is moving to a closed street venue for 2020. Conyers Street off Hwy 30 leading towards Copes Park will be the location for our 2020 season!

Please share these job postings!

Celebrating the Last Market Day of 2019 – Annual Cider Pressing Festival!

As our 6th season draws to a close, we would like to invite folks in our community to bring their own apples down to the market and we will press them for you! Bring your clean juice containers, too! We’ll have a wagon to help you tote them from your car, and provide the pressing and manual labor. This is our popular annual Cider Pressing Festival, and an awesome way to welcome the Fall Season!

Come down to see what treats our farmers, bakers and makers have in store for you tomorrow, and say goodbye until next season! Special musical guests: Jeff and The Bloomers! Read more in our last newsletter of the season HERE!

cider press

September means only FOUR more market days left!

That’s right!  You better make your way down to the Market, and quickly… fall is approaching and CFM only has FOUR market days left.  Thinking of fall, here’s a recipe for roasted root vegetables.  How many of these ingredients you can find at the Market this weekend?  MEANWHILE, preview our weekly newsletter and vendor lineup HERE!

Market Fresh Roasted Root Veggies: This is a robust, flavorful one-skillet recipe sure to please!  Serve as a side dish with roasted chicken, grilled steak or fresh fish!  Use any leftovers in a breakfast hash with eggs, cheese & sausage!  The best part about this recipe?  You can customize it based on your taste preferences and use produce that is fresh, local and in season!

  • 6 cups root vegetables, cut into ½” cubes, such as parsnips, red or white potatoes, turnips, rutabagas, sweet potatoes, carrots, celery root, and red or golden beets. Scrub veggies well, and peeled if desired.
  • 1 onion (sweet, red or white), chopped
  • 2 or more garlic cloves, minced
  • 1 or more TBSP chopped fresh herbs such as rosemary, thyme or parsley
  • 2 TBSP oil, lard or butter
  • Splash of broth or white wine
  • Sea salt and black pepper to taste
  • Parmesan cheese, optional

Heat oil in a large skillet over medium-high heat. Add onion, garlic and all vegetables except fresh herbs; sauté until vegetables begin to soften, 6 – 7 minutes. Add herbs and a splash of broth or wine.  Reduce heat to medium and cover skillet. Cook until vegetables are tender and liquid is absorbed, stirring occasionally, about 8 to 9 minutes more.

Remove lid, return heat to medium-high, and cook until vegetables brown, just a few minutes more. Generously season with sea salt and freshly ground black pepper to taste. Serve topped with Parmesan cheese, if desired. Also, try adding bacon or sliced kielbasa to this dish!

8.30.19

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!