EMPOURIUM

Farmers Market Finds

Nut-Tritious Foods
Based in Vancouver, Wash., Nut-Tritious Foods produces nutrient-dense nut and seed butter blends. Ken Condliff, the owner and self-proclaimed CNO (chief nutty officer), uses a cold-process that does not oxidize the healthy fats. Every nut butter is slow-roasted, and if added sweetness is in order, Nut-Tritious uses agave nectar instead of sugar (a regular addition to most commercial peanut butters). Varieties include: almond, cashew, hazelnut, pecan, pumpkin seed, soy nut, sunflower and walnut (pictured). www.nut-tritiousfoods.com

Jacobs Creamery
Founded in 2006 by Lisa Jacobs, Jacobs Creamery is nestled in the middle of 150 acres of grassy farmland in idyllic Doty, Wash. (five miles from downtown Chehalis), where a crew of Jersey cows and sheep graze on lush pastures and fresh clover, producing the rich, creamy milk that goes into each handcrafted product. Offerings include: puddings, hand-churned butter, crème fraîche, blue cheese, feta, Irish-style cheddar, Gouda, Bloomy (a soft-ripened cheese) and Pepper Jack (pictured), an incredibly delightful, spicy treat. www.jacobscreamery.com

Unbound Pickling
Unbound Pickling is a business of passion for owners Jesse and Katie Hancock, who share a love for creating and eating good food. Since its start in the summer of 2009, Unbound Pickling has focused on sourcing local produce through direct relationships with farmers, helping to ensure peak freshness. Made only in small batches, products include: bacon pickles (pictured), pickled beets, bread and butter pickles, dill pickles, pickled beans, pickled okra, pickled cherries, pickled peas and carrots and pickled Walla Walla onions. www.unboundpickling.com

Blue Heron Herbary
Three Bird Vinegar and Dressing was born when owner Heather Hanselman found her grandmother’s treasured recipes scribbled on an old notepad. In fact, Mary Francis Pidgeon — her maiden name was Finch — once had her own business in ’50s and ’60s called Pidgeon’s Pantry. Today, Heather and her parents, Mike and Penny Hanselman, continue the legacy using herbs (also available for sale) from their longtime farm on Sauvie Island for their products. Vinegars include basil, chive blossom, lavender (pictured), rosemary, spiced mint, salad burnet, nasturtium, shiso and many more. The 12 Herb French Dressing is a must-try as this is the recipe Grandma Mary Francis was known for. www.blueheronherbary.com

Arcane Cellars 
Owned and operated by the Silva family, Arcane Cellars at Wheatland Winery is located on the Willamette River just west of the historic Wheatland Ferry. Jeffrey Silva and his wife, Sharon, along with their winemaker son, Jason, first learned the possibilities from their initial fledgling winery effort, Pilgrim Vineyards in Massachusetts. Featuring alchemic symbols, the winery’s distinctive label was inspired by Jason’s graduate studies in medieval English literature. From the Silva’s 18-acre estate vineyard — first harvest in 2005 — and select vineyards from the Willamette Valley, Arcane produces Pinot Noir, Pinot Gris, Pinot Blanc, Gewürztraminer, Rosé, Sémillon, Riesling and Pinot Noir Blanc. They selectively source warmer varietal fruit for their Syrah, Merlot, Grenache, Counoise, Mouvedre, Carménère and Cabernet Sauvignon from Southern Oregon and Eastern Washington. Annual production totals about 2,500 cases. www.arcanecellars.com

Freddy Guys Hazelnuts
The Freddy Guys — Barb and Fritz Foulke with children Toby, Jocie and Evan — purchased their 60-acre hazelnut orchard in 1998, initiating a move from the cowboy country of Eastern Washington to the Willamette Valley near Monmouth. Although they had always lived close to land, they had no prior nut farming experience. In explaining the surprising decision to buy an orchard, the Foulkes say they’ve “always been a little nutty, and well, ‘filbert farmers’ was a title that just seemed to fit.” Products include: raw, roasted, seasoned or chocolate-covered hazelnuts, and hazelnut granola (pictured), baking mixes, oils and spreads. www.freddyguys.com

Twist Wine Company/Basket Case Wines
Basket Case Wines was started by Chenin and Sean Carlton in 2006. Chenin was born into the wine business when her parents planted a Chenin Blanc and Petite Syrah at the family estate, Cilurzo Vineyard, in Temecula, Calif., the year she was born. After many years in the California wine industry, she moved north to Oregon and worked at Lange Estate and Cristom before becoming her own boss at Twist Wine Company. Sean began his wine career in 1994, working in the tasting room at Pine Ridge — where the couple met and he eventually moved up to a sales manager position. In 2001, he became the general manager at Archery Summit, Pine Ridge’s Oregon relative. Now the Carltons reside in Pacific City, where Twist Wine Company is located. They sell Basket Case as well as Shy Chenin, Reversal and Stumbling Block brands at the tasting room/lounge. Twist’s brands focus mainly on Cabernet Sauvignon and Syrah — and a few other varieties — with a total annual production of 700 cases a year. In addition to wine, the Carltons own a small barbecue restaurant, The Ribcage Smokery, in Pacific City. www.twistwine.com

PORTLAND FARMERS MARKET AT PSU
Dates/Times:
Saturdays, 8:30 a.m. to 2 p.m. (March 16–Oct. 26); 9 a.m. to 2 p.m. (Nov. 1–Dec. 21)
Location: South Park Blocks between S.W. Hall and S.W. Montgomery streets in downtown Portland (close street address is 1717 S.W. Park Avenue)
Phone: 503-241-0032
Web: www.portlandfarmersmarket.org

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