This is a list of farmers markets we will be attending this summer. The list of markets is not final and we will be at some markets in the winter time as well, so check back here or send us an email if you don’t see a market near you.
If we’re not at your local market one week, chances are we are somewhere else and we’ll be back to your area soon.
This list also includes dates and locations for CSA pickups. We continue to look for additional CSA pickup locations, so if we don’t have anything convenient to you then please let us know.
When markets close for the season we will be adding CSA pickup locations in the same areas for the winter months, so when your CSA pickup spot closes you will be able to pick up chicken at another location nearby. (If you want that pickup location to be in your driveway, let us know.)
Chicken Subscription CSA Members: If you ever need to change your CSA pickup location or postpone pickup until some other time, just let us know at least a few days in advance and we will do our best to accommodate you. If we don’t hear from you and you don’t show up to get your chicken, unfortunately we can’t give you a refund (we can’t sell somebody else your chicken.)
Albany Farmers Market (SW Ellsworth St. & SW 4th Ave., 9am - 1pm Saturdays)
We’ll be there every Saturday, unless otherwise noted, from June 8 through November 23 (the end of the season).
UPDATE: WE WILL NOT BE AT THE ALBANY MARKET ON JULY 27.
CSA PICKUPS for Albany are the first Saturday of each month or whenever you arrange with us.
Beginning in December, Albany CSA pickups will be nearby in Albany or at the farm in Scio. Contact us for more information.
Newberg Farmers Market (N Howard St. & E 1st, 1pm - 6pm (Wednesdays)
NOTE THE TIME CHANGE!
June 5 (CSA PICKUP)
July 24 (CSA PICKUP)
August 14 (CSA PICKUP)
September 11 (CSA PICKUP)
October 9 (CSA PICKUP)
The Newberg CSA pickup will move beginning in November. Contact us for more information.
Portland Farmers Market - Shemanski Park (10am - 2pm Wednesdays)
June 19 (CSA PICKUP)
July 17 (CSA PICKUP)
August 21 (CSA PICKUP)
September 18 (CSA PICKUP)
October 23 (CSA PICKUP)
November 27 (CSA PICKUP)
If you would prefer to pick up between 4pm and 6pm and not at the Shemanski Park market, let us know and we will add a pickup at 3415 SW Stonebrook Drive. Beginning in December, all Shemanski Park CSA pickups will be moved to this location.
West Linn Summer Market (14th St. & Willamette Falls Drive, 4pm - 8pm Wednesdays)
June 12 (CSA PICKUP)
July 10 (CSA PICKUP)
August 28 (CSA PICKUP)
Beginning in September, West Linn CSA pickups will be at 2562 Pimlico Drive.
We made this delicious tonkotsu-style ramen soup with several pounds of pork soup bones from one of our pasture-raised heritage pigs. We mostly followed this recipe from honestcooking.com. (We don’t know the folks behind that website, but their recipe came up in a web search and looked good. It tasted good too!)
What follows are some notes from the process of making tonkotsu broth. This is a great way to use pork bones for a special occasion, like a New Year’s Eve dinner.
Crack and Boil the Bones
Tonkotsu is a pork bone broth. When we make it again we will just use pork bones. The recipe linked above calls for adding chicken bones, which we did, but the chicken bones didn’t add anything and could have been better used to make chicken stock. We used regular pork soup bones, not split pig trotters. Next time we will also crack the pork bones with a hammer or perhaps saw them in half to expose more of the marrow. If you do this make sure to wash the bones afterward to wash off any bits of bone dust.
We boiled the bones for 24 hours in our largest pot. There doesn’t seem to be any downside to cooking them this long. We did bring the bones to a boil first and then discard that liquid to get rid of any coagulated blood. This makes the broth look creamier and less brown. Honestly for us it was a waste of time as we would not have minded browner broth.
Along with the bones we boiled 2 large leeks halved and sliced, about 10 chopped up green onions, 1 large onion peeled and quartered, about 15 garlic cloves peeled and smashed, a half finger-length of ginger sliced (not peeled), about a cup of mushroom stems and sliced mushrooms, and 3 large pinches of salt.
If making this again in winter time (when else do you want your stove on for 24 hours?) we would leave out the green onions which don’t grow in our garden in this season and add an extra onion and more mushrooms, or perhaps some dried mushrooms which sometimes have more flavor.
Ramen noodles of course. Cooked. Not the instant kind. If you don’t have real ramen, use thin wheat noodles and boil them in water with a handful of baking soda. Ramen noodles are alkaline wheat noodles, so cooking wheat noodles in baking soda water (which is alkaline) mimics some of the effect.
Sliced chashu pork belly.
Boiled eggs (marinading these in leftover chashu sauce really does make them even better). Our eggs come from our free range layer hens.
Fried garlic slices (and the oil you fried it in)
Vinegar (we used a Chinese-style vinegar made from rice and wheat bran)
We added sliced green onions but while they make for a pretty dish, they really didn’t add anything outstanding to the flavor. It’s probably best to add things that bring out or compliment the flavor of the tonkotsu broth.