As summer approaches, the soil warms and appreciates a spring rain soaking, ‘tis time to enjoy the gradually increasing bounty of Oregon Farmers’ Markets opening this month for weekend engagements into October.  Direct marketing of farm products has grown dramatically in these United States, with the U.S. Department of Agriculture recording a 79% growth in these venues from 1994 to 2002.  There are now over 3,100 such operations across the country.  Oregon supports 57 markets in 48 Oregon communities   Saturday is the most common date, but Tuesday, Wednesday, Thursday, Friday and Sunday are also market dates at various Oregon sites, which include every sector of our fair state.

The full spectrum of our state’s native foodstuffs are available at producer direct to consumer prices.  Vegetables, fruit, seafood, meat, poultry and packaged products are found at stalls operated by a diversity of ethnic persuasions.  Oriental greens, Mexican salsas and German sausages are peddled by producers whose childhood weekends involved family visits to an open public market in the town square.  Live oysters, spot prawns and wild salmon are brought to market by their harvesters.  Ranchers offer beef, pork and lamb.  Artisan bakers bring breads fresh from their ovens.

No supermarket or specialty foods retailer captures the satisfaction of dealing direct with the source.  The Oregon produce harvest schedule opened in late April and the followiing items are now available in full freshness:  Asparagus, carrots, cherries., garlic, lettuce, wild mushrooms, peas, radishes, raspberries, rhubarb and strawberries.  Our coastal waters are yielding a variety of both shellfish and fin fish.

Salads are a choice focus of spring harvest.  The following are personal favorites:

Oriental Salad

A mixture of young Asian greens, augmented by finely chopped garlic tops (green shoots available into June), ½ lb. Oregon shrimp and 2 tbsp. sesame seeds is tossed with the following blended dressing:

 juice of 1 lemon 1/8 cup soy sauce
 3 tbsp. sesame oil ½ tsp. sugar
 ¾ cup virgin olive oil

Caesar Salad

This title now graces a mostly sorry collection of treatments by restaurant operators.  We were spoiled by a tableside tossing that used to exist in a few palaces of fine dining .  The following emulates this standard.

 6 tbsp. lemon juice  1 tbsp. dry mustard powder
 12 tbsp. extra virgin olive oil 4 cloves peeled garlic, chopped
 1 whole egg   1 cup grated Emmenthaller swiss cheese
 1 tin anchovies in oil  2 tbsp. Worcestershire sauce
 4 slices bacon   fresh ground black pepper to taste
 1 large or 2 small heads Romaine lettuce

Place lemon juice, garlic, olive oil, egg, worcestershire sauce, mustard, anchovies (and oil in which they’re packed) in a blender and mix well.  Saute’ bacon ‘til crisp, chop and set aside.  Wash lettuce, roll leaves in paper towels to dry, tear in pieces (discarding toughest part of spine).  Place lettuce in serving bowl, toss with dressing, bacon and cheese.  We ignore croutons.

Cuff notes:  finest farmers’ market selection we’ve personally enjoyed was in Bregenz, Austria, but we find a close equivalent in the larger markets in the Portland metro area…combine a weekend market trip with a visit to a local winery and enter picnic heaven…there is a difference among harvested Oregon oysters, and we nominate those from Netarts Bay to be the best…by July, our farmers’ markets offer the full produce spectrum, with the exception of corn, peppers, melons and tree fruits that are in  prime picking stage by September.

© 2003 Oregon Magazine