April is National Sourdough Day!

April is National Sourdough Day!

The market has been open for over a month, and the selection of vendors and produce is only growing. Together, we celebrated holidays, braved the cold and the rain, and enjoyed sunny days just that much more.

Among the new and exciting vendors joining us this season is GD Catering and their Korean snacks and kits that you can cook in the comfort of your home. Bend Sauce will bring the heat and flavor of chipotle chilies to your dishes; Amza Superfoods will introduce you to the food of Tibet, Bird Creek Whiskey will warm you up on a brisk evening, and right before your eyes, Bavarian Nut Company will roast almonds, Oregon hazelnuts, and pecans glazed in cinnamon, sugar and vanilla! Stop by BNF (Billion New Friends) Kombucha for a refreshing beverage from their mobile taps, and for those of us who have a sweet tooth, don’t miss out on Grandma Susie’s Fudge and Sweet Treats by George for a variety of nut brittle, toffees, caramels. You will, of course, find old faces there, whether you are looking for fresh produce at Riverland Family Farms, organic Oregon raw honey from T Bee S, or want a bite of Cuban comfort foods from La Floridita. Starting in April, the market expands to its full size with the opening bell at 8:30.

April 1st is not just a silly jokester day, it’s also a National Sourdough Bread Day! We have multiple vendors that make sourdough foods like Lindsay’s Sourdough Pancake batter, Dos Hermanos, Jordan’s Sourdough Bread, and Columbia River Sourdough Bakery. Sourdough is delicious, complex, and good for you. And while you are shopping for your baked goods, here’s a great recipe to accompany your loaf of fresh sourdough bread.


Recipe: Cream of Mushroom Soup from Cafe Delights

  • 4 tablespoons butter
  • 1 tablespoon oil
  • 2 onions diced
  • 4 cloves garlic minced
  • 1 1/2 pounds (750 g) fresh brown mushrooms sliced
  • 4 teaspoons chopped thyme
  • 1/2 cup Marsala wine
  • 6 tablespoons flour
  • 4 cups low-sodium chicken broth or stock
  • 1-2 teaspoons salt
  • 1/2-1 teaspoon black pepper
  • 2 beef bouillon cubes, crumbled
  • 1 cup heavy cream or half and half (or evaporated milk)
  • Chopped fresh parsley and thyme to serve



  1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
  2. Add mushrooms and 2 teaspoons of thyme, and cook for 5 minutes. Pour in the wine and allow to cook for 3 min.
  3. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again, and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper, and crumbled bouillon cubes.
  4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
  5. Reduce heat to low, and stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to taste.
  6. Mix in parsley and remaining thyme. Serve warm.