The Original Independence Farmers Market Since 1993
The Original Independence           Farmers Market                         Since 1993

Where to Find Us:

Announcements!

NEW AT THE MARKET

Corn, berries, and tomatoes!

 

LOCATION

Umpqua Bank parking lot

302 South Main Street, Independence Oregon 97351

 

Market Manager - Martha

503-881-9950

e-mail

HOURS

Saturdays: April - November from 9 am to 2 pm

 

Opening Day is April 1st!

Recipes

Below you will find recipes for the delicious items you purchase at the Original Independence Farmers Market.  If you have a recipe you would like to share, please e-mail it to IFM.  Check back often for new recipes.

Further recipes can be found through OSU's foodhero website.  Preservation information can be through OSU Extension Services

Garlic Chive Butter

A fabulous and handy seasoning for garlic bread, sautéed scallops, or freshly-baked rolls. It will keep for several weeks in the refrigerator, up to 6 months in the freezer.

½ pound butter (2 sticks), softened

cup finely chopped garlic chives

1 t lemon juice

Salt, white pepper and dry mustard to taste

Cream together the butter, herbs and seasonings. Shape as desired, and either refrigerate or freeze.

 

Green Onion - Chive Dip

1 - 8oz. pkg. cream cheese, softened

1 - 8 oz. carton dairy sour cream

2 T finely chopped green onion

2 T snipped fresh chives

1 T milk

½ t seasoned salt or ¼ tsp. salt

additional snipped fresh chives

In a medium mixing bowl with an electric mixer on low speed, mix all ingredients until combined. Then beat on medium speed for 30 seconds or until fluffy. Cover and chill for 1-24 hours. To serve garnish with additional snipped fresh chives. Makes about 2 cups.

 

Garlic-Herb-Cream Cheese Spread

4 oz. softened cream cheese

2 T milk

Pinch of salt

¼ t ground black pepper

1 t chopped fresh thyme

1 t chopped fresh oregano

1 t minced fresh garlic

In a medium bowl, beat together the cream cheese and milk until smooth. Stir in the salt, pepper, thyme, oregano and garlic. Use on crackers and top with shrimp meat, halved cherry tomato, slices of sweet green pepper or olives.

 

Lavender Cookies

1 T dried culinary lavender flowers

1 cup butter, room temperature

cup sugar

1 t vanilla extract

¼ t lemon extract

2 cups all-purpose flour

t salt

Lavender frosting (recipe below)

In a mortar, grind lavender flowers with the pestle. In a medium bowl, cream together ground lavender flowers, butter, sugar, vanilla extract, and lemon extract. Add flour and salt: mix until combined (dough should be soft but not sticky.) Refrigerate 1-2 hours or until dough is firm.

Preheat oven to 325 degrees. Remove dough from refrigerator. On a lightly floured surface, roll dough approximately ¼ inch thick. Cut into desired shapes with cookie cutters and place on ungreased cookie sheets. Bake 12-15 minutes until cookies are lightly browned around the edges.

 

Rhubarb Nut Bread

Makes 2 loaves:

1¾ cups brown sugar

2½ cups flour

cup oil

1½ cups chopped rhubarb

1 t vanilla

1 t salt

½ cup milk

2 t baking soda

1 egg

½ t cinnamon

½ cups chopped walnuts (optional)

Mix first 3 items together, stir in milk and egg. Add flour, salt and soda. Mix well fold in rhubarb and nuts. Pour into 2 greased bread pans. Bake in a 325 degree oven for 1 hour or till done in center.

 

Rosemary Roasted Potatoes

1½ pounds potatoes

6 T olive oil

6 sprigs rosemary

sea salt and black pepper

The potatoes may be peeled or not, as you prefer. Cut them almost through; in slices about inch thick, stopping just before you reach the bottom. Lay them in an oiled baking pan and spoon over the olive oil. Pull the needles off the rosemary spring and scatter them over the potatoes, pushing them down between the cut slices. Add salt and pepper. Bake in a preheated oven at 375 degrees for about an hour. Serves 4.

Mediterranean  Beef  and  Greens  Stir  Fry
1 lb.  beef sirloin,  cut 1" thick       Zest of 1 small  lemon
1 bunch ( approx.  1/2  lb)  kale    1 tsp.  salt
4  T.  olive oil,  divided                  1/4 tsp. pepper
3 tsp. fresh oregano                      3  roma  tomatoes
                                                    chopped
Trim  fat from steak.  Cut steak across grain  into  small thin strips
for stir-fry. Remove tough  stems from kale.  Cook in boiling salted
water  until  tender. Drain and  squeeze dry; chop  coarsely.  Set
aside. In skillet heat  2 T. olive oil.  Add beef  and  oregano, one
half at  a time. Stir fry beef  until  outside  surface is no longer
pink.  Remove to bowl with  slotted spoon. In skillet add remaining 1
tablespoon  oil; stir fry  greens and lemon zest.  Add  beef to
skillet,  stirring  to warm through. Season with salt and  pepper.
Sprinkle with tomatoes. Serve  over rice  or pasta.

Kale Potato  Soup
4 medium potatoes        1/2  tsp  pepper
2  T vegetable oil           2 lbs  kale
8 cups  water                1/2  lb  cooked bacon
1  tsp. salt

Peel and chop potatoes; combine with oil and  water. Cook 20-30
minutes, until potatoes are tender.  Remove potatoes;  reserve liquid.
Mash potatoes through sieve;  return to potato  liquid. Add salt and
pepper;  simmer 20 minutes.

Wash kale, discard all tough leaves;  cut into thin shreds. Add to
potatoes;  cook 25 minutes. Cut bacon into  pieces and cook. Add bacon
to potatoes ;  gently simmer  5  minutes.  Yield  6  to 8  servings



RED FRUIT SALAD
2 cups fresh raspberries         2 cups fresh strawberries
1/2 cup red currants              1/2 cup chopped fresh mint
1/4 cup sugar                       2 tbsp orange liqueur
Toss all of the ingredients together in a serving bowl. Cover and
refrigerate for 30 minutes or so, until the fruit has developed a
nice syrupy coating. Test and add more liqueur, or more sugar, to
taste. Serve immediately. Serves 6 to 8

 
 



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