April 15 – 21 is National Volunteer Week, and we want to say a big THANK YOU to the wonderful volunteers who make our market possible. The Montavilla Farmers Market is a grassroots, volunteer-run organization and many folks work hard behind the scene to bring together local farmers, producers, and community members each week of our season. From our Board of Directors, to our graphic designers and photographers, to our hands on helpers each week – we couldn’t do it without you.

For our 2012 season, the Montavilla Farmers Market is launching our MFM Veggie Corps volunteer program to help coordinate the important role volunteers play in our market. There are so many ways to be part of the crew, include setting up and tearing down the market, activity facilitation and assistance, people counting, and many others! Contact Taunia to get involved, and join us for our Volunteer Orientation on May 20th (10 am – 12 pm) to learn how you can pitch in. Volunteer energy is the power source that makes our market grow and thrive. Join in the fun and help make 2012 our best season yet!

• We are excited to announce the opening of two staff positions for this season: Financial Coordinator (FC) and Market Operations  Coordinator (MC). The FC will be responsible for helping out at the info booth, managing market sales, SNAP and debit purchases, and other off-site financial tasks. The MC will help orchestrate onsite activities, including managing volunteers and our famous Durable Dish program.Click here for more information on these positions.

•  This year we are launching the Veggie Corps market volunteer program. As a structured, organized unit, we’ll be able to accomplish all market necessities in a fashion that doesn’t tax any single individual. Duties include setting up and tearing down the market, activity facilitation and assistance, people counting, and many others! Contact Taunia and let her know you’d like to get involved.

• Want a bigger role in helping to shape the direction of the market? Well, we’re on the look out for a couple new board members. This working board is the driving force behind the market and gets together each month to hash out ways to continue to steer the MFM toward its mission to provide a vibrant marketplace where our diverse community has access to high quality, local healthy food. Does that resonate with you? If so, we’d love your help. Again, contact Taunia and let her know you’re interested.

• Sponsor the market. What better way to show your support than making a donation to your community’s health? This will help ensure that Montavilla continues to develop a productive local economy, has an active social network, and abundance of local food options. It’s a critical role, and one that plays huge in the market’s ability to coordinate progressive programs. Please contact Laura and let her know that you are ready to sponsor the MFM!

The great programs and success our market boasts is directly related to the hard, thoughtful work done by our board, staff, volunteers, and sponsors. Everyone has a role to play and benefits to reap. It is what had made our market such a success and what will ensure that it provides for our community for many years to come. Please consider where you fit in, and contact us so we know your interests and intent.

Do you love the Montavilla Farmers Market and want to get more involved? Now is your chance! We are filling two staff positions for our 2012 season. Learn more about the positions on our Jobs page and send in your application by 5 pm on March 30. We’re looking forward to hearing from you!

Financial Operations Coordinator

The primary areas of responsibility for this position include:

• SNAP/Debit/Market Currency (token) program liaison and administrator
• ACH  primary vendor contact and administrator of reimbursements
• Weekly POS (point of sale) and Market Currency balancing/reconciliation
• Onsite cash handling and merchandise sales
• Onsite information booth manager

We are seeking a candidate that has:

• A background in accounting or bookkeeping via professional or educational experience
• Experience with cash handling
• Experience with tracking inventory
• Created and maintained spreadsheets
• Strong verbal communication skills
• Demonstrated strong organization skills and accountability
• A passion for food justice

Market Operations Coordinator

The primary areas of responsibility for this position include:

• Onsite volunteer management on Market day
• Onsite execution of Durable Dish program
• Onsite Market Manager and Financial Operations Coordinator backup support

We are seeking a candidate that possesses:

• Strong leadership abilities
• Demonstrated verbal communication skills
• Experience working in a collaborative environment
• A background in organizing and managing volunteers
• The ability to build rapport quickly and easily with people from various demographics

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.