This Sunday (Feb. 12) is the final Winter Stock Up Market. Make sure to come out and load up on all the great seasonal produce, meats, cheeses, baked goods, wine, and other great offerings. Follow this link to see a list of all the great products. Don’t miss out, it will be 16 short weeks until the official 2012 market kick off.

Speaking of our opening day, the first market of this season just happens to be our 100^th market! Congratulations to all the customers, vendors, and community supporters that have helped to give the Montavilla Farmers Market longevity and vibrancy. Nicely done! In light of this historic milestone, we’re planning a festive day to celebrate future market shoppers—also known as the Montavilla community’s youth. Stay posted for more info on the upcoming fun, and make sure to note the June 3rd opening day celebration on your calendars.

Other big news: the Montavilla Farmers Market was awarded a New Seasons Grant to fund our Everybody Eats program through the 2012 season! We strive to make sure that our market is affordable to everyone, and New Seasons has been a valuable community partner in helping insure this happens. Huge thanks to them!

Join Montavilla Farmers Market Volunteer Corps! Our volunteers are essential to keeping our market buzzing along and you can sign up to volunteer for our 2012 season right now. Everyone can contribute! Volunteers are needed to sit on the board of directors; help set up  and tear down the market; provide customer support at the information booth; work with our award-winning Durable Dish Program helping us reduce, re-use, and recycle; and best of all, you meet great people and make new friends right here in Montavilla. Please contact Taunia at taunia@montavillamarket.org for more information.

PRODUCE & FRUIT

Kiyokawa Family Orchards

• APPLES:  Ambrosia, Braeburn, Cameo, Crimson Crisp, Criterion, Fuji, Gala, Golden Delicious, Golden Supreme, Granny Smith, Hanner, Honeycrisp, Jonagold, Lady, Newtown Pippin, Red Delicious, Rome, Sekai Ichi, Sonata, Valstar, Winesap (small)
• PEARS: Asian – Olympic, D’Anjou – Red & Green, Packham Triumph, Taylor’s Gold

Val’s Veggies

• SQUASH: Acorn – 2 varieties, Buttercup, Blue Ballet, Hubbards – Blue, Red, Golden Delicious & Mini Blue, Bon Bon (buttercup variety), Boston Marrow (hubbard style),  Delicata, Kabacha, Potimarron, Queensland Blue, Red Kuri, Sucrine Du Berry, Sunshine, Sweet Dumpling, Sweet Mama, Triamble
• PUMPKIN: Big Moon, King of Mammoth, Nicaise
• POTATOES: Russet
• EGGS: Chicken eggs (free range & non-GMO feed)
• DRIED CORN: 1 lb bags, milled
• GARLIC

MEAT / EGGS / DAIRY

Alsea Acre Alpines

• GOAT CHEESE: Feta, Chevre & Party in a Jar

Columbia River Smoked Salmon

• SALMON: Smoked – 16oz jars, salmon dip – 8 oz jars,  steelhead in jalapeno & red thai chili – 16oz jars, pepper smoked, fresh winter steelhead fillets
• STURGEON: Fresh fillets
• VENISON: Brats, summer sausage, 8 oz bags of jerky

Deck Family Farm

• BEEF: Certified Oregon Tilth Organic 100% Grass fed & finished – Roasts, stews, ribs, steaks, ground, deli meats, hot dogs, brats
• PORK: Pasture raised chops, ground, roasts, sausages, bacon, ribs
• ROASTING HENS: Pasture Raised Roasters – 3-5 lb Cornish rock cross & stewing hens
• LAMB: Spring raised on dedicated pastures no grass seed fields, no chemicals/sprays- loin chops, rib chops, ground, sausages, osso bucco & kabob
• CHEVON: Foraging Chevron sausages, ground, stew, kabob, leg roasts

Fairview Farm

• PORK: Whey-fed, Sausage (bulk and links), boneless chops, bacon, ribs
• CHEVON: Ground, 1 lb. packages
• GOAT CHEESE: Farmhouse aged slicing cheese (plain and garlic/herb), Chevre, Skyr – marionberry, cranberry, dill

BAKERY & SWEETS

 Gabriel’s Bakery

• BAKERY: Dozens of varieties of whole grain sliced breads and bagels, breakfast cakes & pastries – muffins, scones, cinnamon rolls, French pastries, Peruvian pastries

LIBATIONS

 King’s Raven Winery

• WHITE WINE: 2010 Pinot Gris, 2010 Phoenix
• RED WINE: 2009 Pinot Noir, 2009 Reserve Pinot Noir, 2009 Leon Milot, 2008 Marechal Foch, 2009 Rose’

PROCESSED FOODS & GOODS

Aunt Tammy’s Treats

• DOG TREATS: Peanut Butter Hearts, Molasses Snaps, Banana Biscotti – Regular and GF. Pumpkin Cookies in the shape of shoes, Shoes your Dog can eat!! – FOR DOGS!

 Olympic Provisions

• HOUSE PROCESSED PORK: Dry-cured salamis – all varieties, ham, bacon, pate

 The Hummus Stop

• SPREADS & PITAS: Mediterranean spreads, fresh pitas & fried pita chips

The holidays are now behind us, and the new year stretches out in front of us. 2011 was a fantastic year, and I look forward to 2012 and all the joys and challenges it will bring.

And I want to start the new year off right. I think it’s time to detox.

To be clear, I’m using the term ‘detox’ very loosely. Really, I’m just cutting back on processed foods, sugar, and carbohydrates. I’m going to focus on whole foods: fruits, vegetables, and grains. I’m going to do my best to eat simple, seasonal dishes. I’m going to be good to my body. There is no formula; this isn’t rocket science. I’m just going to do the best that I can.

If you’d like to join me, I’ve compiled a list of a few of my favorite “detox” recipes. These recipes have inspired me to eat better, and they’ve certainly made me feel better. Happy new year, everyone. Here’s to healthy, happy living!

HEALTHY RECIPES FOR THE NEW YEAR: A FEW FAVORITES.

I’m going to start off the list with my absolute favorite winter soup recipe: Curried Carrot Soup. This soup is hearty and filling, but bright, bold, and fresh at the same time. The curry powder and Thai chili add a subtle spice to the soup, which is perfect for cold winter nights (and for stuffy noses!). Bonus: the recipe happens to be vegan and gluten free!

Cleansing Ginger Chicken Soup from Bon Apetit: I made a big batch of this broth last week and I LOVE it. For the first few days after Christmas, I simply drank this ginger chicken broth on its own (alongside a simple kale salad). I still had quite a bit of the broth leftover (I made a giant batch), so I roasted some carrots, fennel, parsnips, celery and onions and added that to the broth, along with some leftover cooked chicken. It made for the best chicken and vegetable soup ever. It is full of flavor and nutrients, and it makes my belly really happy.

Kale and Peanut Slaw from The Kitchn: I’ve had this recipe bookmarked for ages, but I didn’t get around to making until last week. It’s simple, fresh, filling, and wonderful. (It’s also reminiscent of my all-time favorite salad: Raw Kale Apple Salad.)

Coconut Black Eyed Pea Soup from Boulder Locavore: A new year’s tradition (black eyed peas), transformed into an amazing soup. This soup looks rich, yet bright and refreshing (and healthy!). I will be making this soon.

Detox Salad from Oh She Glows: I’ve not yet made this salad, but how could I not add a salad called ‘Detox Salad’ to my list of detox foods? This salad contains SO many wonderful things, and I plan on making it sometime this week.

Miso Soup from 101 Cookbooks: I’ve made this miso soup recipe many, many times. I adore this recipe, as does my stomach.

Vegan Caesar Salad: This is my adaptation of 101 Cookbooks Vegan Caesar salad. It’s lighter than a typical Caesar and uses a mix of greens as opposed to iceberg or Romaine lettuce. It’s much healthier than a typical Caesar, and in my opinion – it tastes every bit as good. The secret? Capers.

Warm Chickpea & Butternut Squash Salad from Smitten Kitchen: I’ve also made this salad a zillion times. I like to eat it alongside hummus & pita, but it can be served on its own as a meal. The Tahini dressing is the key, as it really marries all the flavors together beautifully. This salad is also great leftover (and eaten warm or cold).

Balsamic Roasted Roots with Spinach Sauce from Sprouted Kitchen: I could easily include every recipe from Sprouted Kitchen in my roundup, but this recipe seemed particularly appropriate for the season. Plus, the photos are gorgeous.

Curried Quinoa and Apple Salad from Rosemarried: What’s not to like about quinoa with apples, curry, coconut milk, golden raisins and almonds? This is such a simple salad, but it’s full of bright and bold flavors. This is also my favorite weekday lunch recipe.

Spicy Slaw with Shredded Chicken from The Unexpected Harvest: This is a recipe from my dear friend Mari that I’ve had bookmarked for ages. Somehow, I’ve never gotten around to making it! It is a simple cabbage slaw with a spicy dressing, served with shredded chicken and soft boiled eggs. It looks hearty, without being too heavy.

Vegetarian African Peanut Stew from Big Girls, Small Kitchen: A hearty winter vegetable stew with sweet potatoes, peanuts, edamame, spinach and more.

PRODUCE & FRUIT

Frog Meadow Farm

• VEGETABLES: Potatoes, onions
• NUTS: Walnuts

Kiyokawa Family Orchards

• APPLES:  Ambrosia, Braeburn, Cameo, Crimson Crisp, Fuji, Gala, Golden Delicious, Granny Smith, Hanner, Honeycrisp, Jonagold, Lady, Mt. Rose, Mutsu, Newtown Pippin, Rome, Sekai Ichi, Sonata, Valstar, Winesap
• PEARS: Asian – Olympic & Twentieth Century, Comice, D’Anjou – Red & Green, Packham Triumph, Taylor’s Gold

Val’s Veggies

• SQUASH: Acorn – 5 varieties, Butternut, Buttercup, Blue Ballet, Banana – Pink, Blue & Candy Roaster, Hubbards – Blue, Red, Golden Delicious & Mini Blue, Bon Bon (buttercup variety), Boston Marrow (hubbard style), Crown, Delicata, Kabacha, Potimarron, Queensland Blue, Red Kuri, Sucrine Du Berry, Sunshine, Sweet Dumpling, Sweet Mama, Sweet Meat, Triamble, Tromboncino
• PUMPKIN: Big Moon, King of Mammoth, Nicaise, Long of Naples
• POTATOES: Red, Russet
• EGGS: Chicken eggs (free range & non-GMO feed)
• DRIED CORN: On the ear, for milling, squirrel and chicken food
• GARLIC

MEAT / EGGS / DAIRY

Alsea Acre Alpines

• GOAT CHEESE: Feta, Chevre & Party in a Jar.
• SPECIAL: Order 5 or more Party in a Jar in advance by email and get a 25% discount. luvsgoats@gmail.com

Columbia River Smoked Salmon

• SALMON: Smoked – 1/2 lb. packages,  canned steel head – 16oz jars, smoked steelhead- 1/2 lb. packages, fresh chinook- vacuum packed in 1lb. packages & fresh whole salmon on ice
• VENISON: Smoked sausage

Deck Family Farm

• BEEF: Certified Oregon Tilth Organic 100% Grass fed & finished – Roasts, stews, ribs, steaks, ground, deli meats, hot dogs, bratz
• PORK: Pasture raised chops, ground, roasts, sausages, bacon, ribs
• ROASTING HENS: Pasture Raised Roasters – 3-5 lb Cornish rock cross & stewing hens
• LAMB: Spring raised on dedicated pastures no grass seed fields, no chemicals/sprays- loin chops, rib chops, ground, sausages, osso bucco & kabob
• CHEVON: Foraging Chevon sausages, ground, stew, kabob, leg roasts

Fairview Farm

• PORK: Whey-fed, Sausage (bulk and links), boneless chops, bacon, ribs
• CHEVON: Ground, 1 lb. packages
• GOAT CHEESE: Aged slicing cheese, Feta, Chevre, Skyr – marionberry, cranberry, lemon poppyseed, dill

FARM PROCESSED GOODS

Mickelberry Gardens

• HONEY: Raw & local
• HONEY THERAPY: Immunity Boosting, Throat & Cough, Relaxation, Ginseng & Allergy Support Elixirs, Honey Propolis Throat Spray, Propolis Tincture
• SKIN: Skin Soothing Beeswax Salve, Happy Baby Beeswax Salve, Love Your Lips Beeswax Balm & the luxurious Honey Sugar Body Scrub
• SPECIAL: Free wrapping in a pretty gift bag if you wish!

BAKERY & SWEETS

 Gabriel’s Bakery

• BAKERY: Dozens of varieties of whole grain sliced breads and bagels, breakfast cakes & pastries – muffins, scones, cinnamon rolls, French pastries, Peruvian pastries

Missionary Chocolates

• VEGAN CHOCOLATES: Dark, Meyer Lemon, Salted Caramel, Espresso, Peppermint

Sterling Cookies **NEW**

LIBATIONS

 King’s Raven Winery

• WHITE WINE: 2010 Pinot Gris, 2010 Phoenix
• RED WINE: 2009 Pinot Noir, 2009 Leon Milot, 2008 Marechal Foch, 2009 Rose’

PROCESSED FOODS & GOODS

Aunt Tammy’s Treats

• DOG TREATS: Peanut Butter Hearts – Regular and GF, Molasses Snaps, Banana Biscotti, Pumpkin Cookies- FOR DOGS!

 Olympic Provisions

• HOUSE PROCESSED PORK: Dry-cured salamis – all varieties, ham, bacon, pate

 The Hummus Stop

• SPREADS & PITAS: Mediterranean spreads, fresh pitas & fried pita chips

It’s almost winter and it sure feels like it around here. We’ve had quite a successful year with a total of 23 weeks in our regular season. Although we’re slowing down, it doesn’t mean we’re done quite yet. We’re ramping up for the first of three stock-up markets this Sunday.

To wrap up 2011 we want to thank our staff and our amazing volunteers that show up every Sunday, rain or shine. Without the help of these individual we couldn’t make it happen. Besides the above wonderful people, we also have the luxury of 8 individuals on our market board. These individuals work tirelessly behind the scenes without pay or glory. They keep track of such things as human resources, marketing, budget, website maintenance, sustainability and much, much more.

Unfortunately, all things must come to an end and this year we’re saying goodbye to a few very dedicated individuals. We’ve like to thank the following board members for all their hard work.

• Mo McKenna serving as both Human Resources and Fundraising/Sponsorships
• Carolyn Sharp our Community Tabling guru and filling in as Vice Chair when needed
• Kate Harback our Chair and delegate for all though discussions
• Quinn Taylor in charge of Durable Dish

If you’re interested in sitting on the board of the Montavilla Farmers Market contact the market chair, Taunia Mann (taunia@montavillamarket.org). Please include your resume indicating skills and areas of expertise you feel you can bring to the board. Here is a list of what we’re looking for in 2012.

Vice Chair- Oversees and maintains insurance for market and board, legal issues, licensing permits, monitors market and board ethics. This is an exciting but challenging position and might be helpful to have a finance or legal background.

Human Resources- Recruits and monitors staff and volunteers. If you like working with others, this is the position for you.

Sustainability- Oversees our Durable Dish Program, Loaner Bags, recycling and waste education and management. If you have a passion for the environment, this is the perfect position for you.

Fundraising- Implements sponsorship program, identifies fundraising goals and projects, identify and oversee grants. This position provides the opportunity to build strong relationships with the community.

Produce & Fruit

Frog Meadow Farm

• VEGETABLES: Potatoes, onions, leeks & squash
• NUTS: Walnuts & hazelnuts

Kiyokawa Family Orchards

• APPLES:  Ambrosia, Braeburn, Cameo, Crimson Crisp, Fuji, Gala, Golden Delicious, Granny Smith, Hanner, Honeycrisp, Jonagold, Lady, Mt. Rose, Mutsu, Newtown Pippin, Rome, Sekai Ichi, Sonata, Valstar & Winesap
• PEARS: Asian – Olympic & Twentieth Century, Comice, D’Anjou – Red & Green, Packham Triumph & Taylor’s Gold

Val’s Veggies

• SQUASH: Acorn – 5 varieties, Butternut, Buttercup, Blue Ballet, Banana – Pink, Blue & Candy Roaster, Hubbards – Blue, Red, Golden Delicious & Mini Blue, Bon Bon (buttercup variety), Boston Marrow (hubbard style), Crown, Delicata, Kabacha, Long of Naples, Potimarron, Queensland Blue, Red Kuri, Sucrine Du Berry, Sunshine, Sweet Dumpling, Sweet Mama, Sweet Meat, Triamble, Tromboncino
• PUMPKIN: Big Moon, King of Mammoth, Nicaise
• POTATOES: Red, Russet
• EGGS: Chicken eggs (free range & non-GMO feed)
• DRIED CORN: On the ear, for milling

Meat / Dairy

Alsea Acre Alpines

• GOAT CHEESE: Feta, Chevre & Party in a Jar.
• SPECIAL: Order 5 or more Party in a Jar in advance by email and get a 25% discount. luvsgoats@gmail.com

Columbia River Smoked Salmon

• SALMON: Smoked – 1/2 lb. packages,  canned steel head – 16oz jars, smoked steelhead- 1/2 lb. packages, fresh chinook- vaccuum packed in 1lb. packages & fresh whole salmon on ice
• VENISON: Smoked sausage

Deck Family Farm

• BEEF: Certified Oregon Tilth Organic 100% Grass fed & finished – Roasts, stews, ribs, steaks, ground, deli meats, hot dogs, bratz
• PORK: Pasture raised chops, ground, roasts, sausages, bacon, ribs
• ROASTING HENS: Pasture Raised Roasters – 3-5 lb Cornish rock cross & stewing hens
• LAMB: Spring raised on dedicated pastures no grass seed fields, no chemicals/sprays- loin chops, rib chops, ground, sausages, osso bucco & kabob
• CHEVRON: Foraging Chevron sausages, ground, stew, kabob & leg roasts

Fairview Farm

• PORK: Whey-fed – Sausage (bulk and links), chops & bacon
• GOAT CHEESE: Farmhouse, Feta, Chevre & Skyr
• FARM PROCESSED GOODS

Mickelberry Gardens

• HONEY: Raw & local
• HONEY THERAPY: Immunity Boosting, Throat & Cough, Relaxation, Ginseng & Allergy Support Elixirs, Honey Propolis Throat Spray, Propolis Tincture
• SKIN: Skin Soothing Beeswax Salve, Happy Baby Beeswax Salve, Love Your Lips Beeswax Balm & the luxurious Honey Sugar Body Scrub
• SPECIAL: Free wrapping in a pretty gift bag if you wish!

BAKERY & SWEETS

Food Lush PDX

• CHEESECAKE: Eggnog, peppermint & leek with blue
• SPECIAL: Taking special orders for a dozen 2″ cakes or single 8″ cake(s).

 Gabriel’s Bakery

• BAKERY: Dozens of varieties of sliced breads and bagels, breakfast cakes & pastries, plus sweet treats

Missionary Chocolates

• VEGAN CHOCOLATES: Seasonal selection

 Sweet Chaos

• BROWNIES: Nutty Fig; Peppermint Joy; Spicy Chipotle & Mango; Toffeeasaurus Rex & POM Bliss
• COOKIES: Triple Ginger, DIY (Decorate It Yourself – Holiday Style)
• MINI CUPCAKES: Assorted

LIBATIONS & ICED CREAMS

 King’s Raven Winery

• WINE: Selection of season’s best reds, whites & perhaps rose

 Scoop Handmade Ice Cream

• ICE CREAM: Pints of egg nog, peppermint stick, cinnamon, sweet potato pie, salted caramel, salted caramel stracciatella, Madagascar vanilla, maple walnut, triple threat ginger & more

PROCESSED FOODS & GOODS

Aunt Tammy’s Treats

• DOG TREATS: Peanut Butter Hearts, Molasses Snaps & Banana Biscotti

 Fatdog Mustard

• MUSTARD: The Original Sweet & Spicy

 Olympic Provisions

• HOUSE PROCESSED PORK: Dry-cured salamis – all varieties, ham, bacon, kielbasa, hot dogs, pistachio pate, pork liver mousse & pork rillette

 The Hummus Stop

• SPREADS & PITAS: Mediteranean spreads, fresh pitas & fried pita chips

FIX AUTO Cares

Fix Auto believes giving back to our local community is a characteristic of a truly exceptional organization. Lending a helping a hand to those in need can have a long-lasting, profound and positive effect on the communities we work and live in. This is why the Fix Auto is participating in the National Auto Body Council’s (NABC) Recycled Rides^® program, a national initiative that allows members like us to use their finely honed collision repair skills to help deserving families get back on the road.

Take a look at the Fix Auto Recycled Rides public service announcement here.

Who benefits from the program?

In Portland, Oregon, Fix Auto will be giving away a car to a family with a child at OHSU Doernbecher Children’s Hospital Kiwanis Cancer Program, ranked among the nation’s top 50 children’s hospitals in eight specialties. Each year, OHSU Doernbecher cares for tens of thousands of children from Oregon, Southwest Washington and beyond in a patient-friendly, family-centered environment.

The vehicle giveaway will be at our Fix Auto Sunset location. The giveaway date is: Thursday, December 8, 2011 @ 10:00 am at 13645 NW Science Park DR, Portland OR  97229, 503-646-3368

How can you get involved?

In addition to the vehicle, the donation of gas or other gift cards, toys, books and food are also welcomed. If you would like to donate any of these items, please drop them off at the participating locations below by December 7^th between the hours of 8:00 a.m. to 5:00 p.m.

FIX AUTO Beaverton        4150 SW 141st AV, Beaverton, OR  97005  (503) 643-5521

FIX AUTO Gresham          935 SE 202nd AV, Gresham, OR  97233  (503) 665-8191

FIX AUTO Portland           1722 E Burnside ST, Portland, OR  97214  (503) 235-5671

FIX AUTO Portland East   9255 SE Stark ST, Portland, OR  97216  (503) 257-9255

FIX AUTO Sunset              13645 NW Science PK DR, Portland, OR  97229  (503) 646-3368

FIX AUTO The Dalles        3425 Crates Way, The Dalles, OR  97058  (541) 506-1600

Share the Road,

Camille Eber
Second Generation Owner

Fix Auto Portland East – Local Independent Family Business
(You may know us as Roth & Miller Autobody – we’re the same owners you already know and trust.)

About Fix Auto: Fix Auto is an international network of performance-based collision repair facilities. Based in Anaheim Hills, CA, Fix Auto USA includes over 188 network locations throughout the United States, including 43 franchises, making it one of North America’s largest networks of independent collision repair centers. Customer satisfaction-driven, Fix Auto strives to deliver a consistent, timely and quality repair each and every time, and promises a lifetime guarantee on all of the work performed by Fix Auto locations. For more information about Fix Auto, go to www.fixauto.com.

We have some simple favorites that show up every year like mushroom gravy and roasted brussels sprouts.  But I also like to spend an unreasonable amount of time searching, prepping and executing one dish that generate a few oohs and aahs.  So I’m on the hunt, trolling websites and blogs, looking for a little inspiration.

What are your inspirations and favorites? I’d love to create a virtual thanksgiving feast in our comments section to help each other out with some creative new ideas.

In the meantime, here are a few of the ideas I’m considering:

Kale and Olive Oil Mashed Potatoes a way to sneak some greens in

Sweet Potatoes with Pecans and Goat Cheese a good appetizer idea

Cranberry Chutney  because we are going to have a cranberry vendor at our Harvest Market!!!!

Pumpkin Creme Brûlée because every celebratory meal should have an excuse to use a butane torch

Saffron Roasted Cauliflower roasting is my favorite (and easiest) way to cook any vegetable

Butternut Squash Risotto leftovers made into risotto cakes would be even better

Mushroom & Leek Galette  out of this world if your replace the creminis with an assortment of wild mushrooms

Pear & Almond Chocolate Cake with Cider Glaze sometimes you don’t have to choose between chocolate or fruit for dessert

Haricots Verts with Herb Butter using the French word for a vegetable always sounds more fancy even if it’s a simple dish