Happy St. Patrick’s Day! Plant at least one potato for good luck, tradition tells us. Then again, tradition tells us it doesn’t snow in March. Forecast for Monday: low 42 degrees, snow showers. That doesn’t even make SENSE. Sheesh.
So I will ignore it, just as I ignored hail hailing on my head on my way to class at least eight days a week this term.
For there are springy things a-springing, and great news for us.
Springfield, for example, has a building — with the help of the Neighborhood Economic Development Corporation (NEDCO) nonprofit organization — for a new indoor, year-round farmers market. Housed in a former church at 4th and A Street, the future market recently hosted an open house to show plans for Sprout!. The celebration was fun, with music and raffle drawings. The gentleman above in the hat presided, and there was a visit from Samba Ja and free nibbles from a range of eateries. The place was packed.
Sprout! will have two anchor café spaces and seventeen indoor stalls to expand and augment the existing outdoor farmers market. The indoor stalls will be about 10×6′, and will be placed along the windows and down the nave and transcepts, as pictured here:
“It seems small,” groused one attendee while looking at the plans.
“That’s because it is small,” replied the patient man from the architecture team.
And there’s nothing wrong with that. The place is big enough for a commercial kitchen and event space, plus the outdoor area for food carts and market vendors. And we need to keep in mind that the winter markets usually don’t host as many vendors as the summer ones do.
All in all, I’m thrilled this space is being made possible as a reuse and recycle for Springfield. NEDCO is really doing fantastic work. I do hope the ‘!’ falls off the Sprout!, though. People are going to find that exhausting and gimmicky. You can follow the progress of Sprout! and the Springfield farmers market on their Facebook page.
And it’s wild greens season. If you are tired of the little western bittercress popping its seeds in your eye, eat it! Perfectly edible. Or you can pick some stinging nettles or buy them already de-stung at one of our local markets.
For more ideas about how to prepare more green things, like stinging nettles, wild onions, and dandelions, listen to Food for Thought on KLCC tomorrow, Sunday, March 18, at noon. Join me and Ryan at noon, with special guests Heather Arndt Anderson of the fantastic food blog Voodoo & Sauce, Ben Jacobsen of Portland’s first local salt company, Jacobsen Salt Co., and our very own Izakaya Meiji‘s Quinn Brown.