Market Wednesdays

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We’re lucky enough in this city to have a plethora of fresh, local produce. There’s a farmer’s market in almost every neighborhood and some have two or three! Our closest markets are the big, tourist-friendly PSU Market on Saturdays and the smaller, more intimate Shemanski Market that’s open during limited hours on Wednesdays. Because we try to pick up as many fruits and vegetables as possible during these trips (usually leaving with hundreds of pounds loaded chin high in our rugged wagon) it’s become a tradition for the chefs and anyone else to head out on Wednesdays to shop.

We have our favorite vendors, of course, which we always pick up peaches, apricots and berries from. Unger Farms has been supplying us with late season strawberries that somehow retain that full summer flavor well into September. Baird’s peaches and nectarines are probably our heaviest pick up, especially recently as we’ve been making and canning peach jam as fast as possible so we can keep it on the menu during the rainy months. However, the best farmer’s market moments are when we stumble across a farmer whose stand we’ve somehow overlooked in past trips, and it turns out he’s got some wild veggie or herb that our cooks can’t wait to experiment with.

Most recently Chef Jessica has helmed the market trips and just today threw together this salad for our lunch tasting menu based almost entirely off yesterday’s finds: roasted peppers with Portland Creamery chèvre, zucchini and pine nuts. We highly suggest coming in for lunch on the days following Wednesday to experience something particularly unique and fresh!

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Brunch at Urban Farmer

We spend a lot of time talking about the diversity of meats we use in dinner preparations, how we partner with sustainable farmers and ranchers to bring our butchers the very best product to work with. We’ve even discussed the wonderful job our butcher’s do utilizing every part of whole animals so that we reduce waste and the need to outsource essentials such as stock. But when’s the last time we sat down and had a conversation about brunch?

 

We know, we know, Portlandia already parodied our city’s unfathomable love for the late-to-rise weekend meal. Every local has their favorite place, worth every second, or more likely hour, of the wait. There are hidden gems known only to a few and greasy spoons perfect for sopping up any remnants of last night’s fun. (In fact, our pastry chef Carrie recently profiled her fave.) Here at Urban Farmer we strive to bring the best of all worlds together. With an entire atrium to call home no matter how many faithfuls pour out of the elevator you never have to wait too long for a table. Chef Carrie’s house-made English muffins are airy but filling. No doubt after devouring one of our burgers or benedicts you’ll beg us for the recipe. (We’ve got you covered.)

 

Speaking of our pride and joy…
benedict

 

We offer six rotating benedicts, from the signature grass-fed, Highland Oak sirloin to a northwest staple, house-smoked Columbia River salmon. A current seasonal favorite features a healthy slice of heirloom tomato from Groundwork Organics or Creative Growers. With such large orders of tomatoes we like to share the love between our favorite farms! Also on the menu, fresh Dungeness crab, Tails & Trotters ham and California avocados, not to mention daily specials!

 

If you’re looking to get a feel of our ethos without investing in a full dinner experience, brunch is the perfect foray into what Urban Farmer truly means.