Market to Table

Two tasty, five course meals prepared by real live culinary students from ingredients found at your local Farmars' Market.

Step 1 Visit your local Farmer's Market

We went to a Farmer's Market in the Pearl District of Portland, OR, on the corner of 10th and Johnson. You can easily get there by streetcar. As we arrived, the market was open and busy, and we took a look around to see what kinds of quality ingrediants were available. Fresh vegetables and fruits, such as tomatoes, organic salad mixes, blueberries, cherries, and peaches.

Comments

[I Am An Evil Taco]

Looks great, honestly. 1 question though. Why feta on the bruschetta? I'm amazed you didn't go with a harder bitter italian cheese like a parmesan/romano blend. I'm not knocking the flavor, I can see where you went with it, but the choice confuses me. Personally I'm not a fan of cooking the tomatoes for bruschetta. I find the flavor to be stronger when they're raw and I like the texture better.

[SlothOnSpeed]

Sounds yummy and delicious, although the photos are a little too small for these old eyes. Sadly, I'll have to wait for May to make the cherry fritters, unless I use dried cherries. Hmmm. that might not be the worst idea - just macerate the dried cherries in the rum and go on from there.

[Ghondi]

Very nice. Gonna make some of the fritters today. What Culinary school did you folks attend? I went to a technical highschool for Culinary...learned alot. Hope to see more like this in the future.

[canida]

It looks great! Thanks for the recipes. Next time take more pictures with lots of light and detail. Larger images would also be helpful, especially for presentation details.