Eugene, Oregon: Where the Cold meets the Mold

Back in Eugene. Just for a visit this time. Boy, every time I return here it looks grittier and more run down... "It's the economy," everybody says, "it's the budget cuts;"....

Despite all that, the spirit of "eating well is the best revenge" is goin' strong, and there are many many fine things about this town. On this trip one of the high points was visiting a couple of Eugene's great outdoor markets, in search of adventure and ingredients for a spring meal.

Pretty little sign

First, across the street from my sister's place and my dad's place, way out there on Lorane Highway: opening day of Spencer Creek Grange Farmer's Market. The Grange has been a community force and gathering place in this neighborhood for a hundred years or more... providing everything from a political voice and electricity, entertainment (we had country and square dances here when I was young) and nowadays, low cost internet access and a local farmer's market for the surrounding neighbors and farms.

It's a great feeling to know that the Grange is still vibrant, and a healthy part of this rural community!

Opening day of market season: a big event in the Spencer Creek neighborhood

This local grower assembled me a bouquet of braising greens

  

Some good old country music

Lots of places to sit and enjoy the beautiful day

Just for market days, the Grange basement becomes
"Cafe le Grange"

After cruising Spencer Creek, picking up the first ingredient for the night's dinner, it's time to go downtown to the "big" farmer's market. It's apparently so big and so crowded in town that some folks from my old Spencer Creek neighborhood are reluctant to even go there! But Dad, and my daughter and I are brave enough to venture into town.

Eugene's Saturday market, started in the 1960s, has become an institution in town.

Seriously fresh bok choy

Here is ingredient #2 for my dinner. These potatoes are so fresh, the thin tissue-y skins are just blowing off them. I love 'em when they're like that.

Perfect season for radishes

What are these, exactly?

Ingredient #3 for my dinner: leeks. The guy selling them to me said they weren't leeks, though. I didn't ask him what they actually were; it didn't matter; they're tender and onion-y and big and they'll work fine.

Don't forget some fragrant sweet peas for the table!

We're suddenly very hungry so we indulge our cravings for pizza and lemonade! Family Homesteader is another regional institution at the Saturday market and the other Eugene-area events. Delicious giant lemonade hand squeezed and hand shaken with ice individually for each customer  - 2 bucks!

Saturday Market covers 3 1/2 downtown city blocks. A big part of the fun is the drummer's circle, which today includes this fella whose mobile drum is bigger than he is.

Alternative transportation is an important part of Eugene life.

Eugene guy with his gas powered bicycle

Plenty of stuff to buy at Saturday Market, even cars.

Handmade local beeswax candles

This booth has been in the Market for 30 years

Tie dye is one of the things Eugene is known for best. This is one of about a dozen tie-dye clothing booths in the Market. If it's wearable and made of cotton you can get it here, tie-dyed.



So, at last, after stopping at the grocery store for a couple non-local ingredients, I'm ready to start my late spring dinner. Inspiration for this meal came from watching a Lynn Vea video on PCC Natural Market's website:

                                              Mustard Greens, Etc.
Mustard or other tender leafy greens for braising (spinach, bok choy, chard or a combination of these)
Leeks or green onions
Potatoes
Handful of pine nuts
Olive oil
Prosciutto (1/4 pound)
Splash of balsamic vinegar
Blue cheese 1 oz
Grated Reggiano for sprinkling

Boil potatoes with skins on until they're very tender, then mash with a little milk, butter and the blue cheese. Keep warm while you do the following:

Toast pine nuts in olive oil in a big frying pan, just a few minutes (they burn easily.) Remove nuts from pan and add diced or sliced prosciutto. Add chopped up leeks and saute for a few minutes, then add the braising greens. Toss the greens and cook until they're tender but not overcooked - about 2 minutes. Add toasted nuts and a splash or two of balsamic vinegar, toss once more and you're done. Serve greens over a good mound of mashed potatoes. Looks and tastes great with a side of those grape- or plum-shaped cherry tomatoes that have been sauteed in a little garlic and olive oil.

Next time I make this I'll take a picture of this dish and add it to the post! Enjoy!