Market to Menu (Revisionary Life Post)

I wrote this post a couple of years ago for Revisionary Life and just came across it again and decided to publish it on my page! The images here are getting me excited for spring and summer and the fresh produce that will be in abundance at area markets!


|| M A R K E T ||

Two weekends ago, I took my husband and sister to downtown Eugene to visit the Saturday Market. It’s one of Eugene’s most popular downtown destinations. It runs from April – November. I have been repeatedly warned about the Portland-like weirdness of the Saturday Market, but I decided it was time to check it out myself. The verdict? Definitely some weirdness going on! But, there was one aspect of the market I thoroughly enjoyed: the farmer’s market. I wandered through booth after booth of flowers, pastries, fresh vegetables, gourmet cheeses, and fresh baked bread. Oh, the sights and smells!




As we finished exploring all the booths, I noticed Daniel was lagging behind. I patiently waited for him to catch up, but realized he was a little distracted. He was stopped at a honeycomb stand. I saw by the look on his face that he was waiting for me to suggest we purchase a package of honeycomb. His family used to raise bees back in the day and he loved honeycomb as a kid. I had never tried honeycomb, so we decided to splurge. (In case you’re wondering, it was so worth it…yum!)


Our favorite booth of the day was Face Rock Creamery. They are located in Bandon, which is on the southern coastline of Oregon. Bandon has been a cheese-making capital since the 1800s. Two separate fires (one in 1914 and one in 1936) destroyed the town of Bandon twice. After the fire in 1936, a new cheese-making building was built along what is now the famous Highway 101. It was eventually added onto and became known as the Bandon Cheese Factory. In 2000, a large cheese company purchased the Bandon Cheese Factory, shut down the factory, and destroyed the building. The city was in an uproar and wanted to see Bandon restore its historical cheese-making landmark. In 2011, the city bought back that property and they are now in the process of rebuilding Bandon’s cheese-making legacy!

We specifically loved the applewood smoked aged cheddar and took a block home with us (courtesy of my sister). The. best. cheese. EVER. I’ve never tasted anything quite like it! The flavor is intensely smokey and the texture is smooth and creamy. You can order this cheese and more here!

|| M E N U ||

//Saturday || Bacon, Apple, and Applewood Cheddar Grilled Cheese, green salad

//Sunday || Beef with Snow Peas over white rice 

//Monday || Sweet Potato-Sausage Soup, garlic bread

//Tuesday || Marinated Grilled Chicken with baked potatoes and string beans 

//Wednesday || Chipotle-Inspired Burrito Bowl

//Thursday || DK Teriyaki Burgers, sweet potato fries, grilled peaches

//Friday || Caramelized Onion, Gruyere + Pepper Bacon Whole Wheat Pizza 

//Snacks || Honey-Caramel Popcorn, crackers and cheese, smoothies



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