Take at look at this delicious plate of food my husband and I shared yesterday at the Hillsdale Farmers’ Market yesterday.
Market Egg Sandwich
fried Greenville Farms chicken egg with
shiitake & maitake mushrooms, smoked Tamworth ham & Alsea Acres Alpines garlic-chive cheese on Dave’s Killer Bread
Made by chef Kathryn Yeomans of The Farmer’s Feast in collaboration with Roger Konka of Springwater Farms who supplies the mushrooms and pork. We chose the gluten free version that replaced the bread with miner’s lettuce and chickweed–uh, was it chickweed? Hmm, I think that was it. At any rate, everything from the greens to the cheese to the ham was divine.
It’s a treat to watch Kathryn deftly make it all. And I was so entranced with the progress of my lunch, I forgot to take a picture of Roger, who is a fount of knowledge about mushrooms as well as a gracious all-around assistant to the chef. When you go to the market, check out all the different mushrooms he offers from his stand. (They also bring their stand to the Portland Winter Market at Shemanski Park.)
Here are some of the other offerings:
I know I’ve already written about this soup a few posts ago, but what could be better than hot brothy miso and mushroom soup on a wet Oregon Sunday? So, so good…but hurry in, we ended up with the last egg/ham plate and the last couple of cups of miso mushroom soup!