While most farmers markets pack up and close for the season in late fall, a one-day “pop-up” farmers market was organized in the Brooklyn neighborhood to celebrate the Winter Solstice, days before Christmas.

Mark Doxtader, owner of Tastebud Restaurant at 3220 S.E. Milwaukie Avenue, spearheaded the event. Fourteen vendors set up shop inside and along the curb in front of his pizza and bagel restaurant, treating scores of happy shoppers to an unannounced winter event.

by: RITA A. LEONARD - Mark Doxtader (at left), owner of Tastebud Restaurant, hosted a 'pop-up' farmers market in Brooklyn just before Christmas, to celebrate the winter solstice -the start of winter, and the shortest day of the year.Doxtader spends most weekends hauling his traveling wood-fired brick oven to other farmers markets, such as those at Hillsdale and the South Park Blocks near Portland State University. He has worked at weekend farmers markets for about 12 years, and feels that the wood-fired nature of his baked goods affords a special flavor to customers. His specialties are rustic baked bagels, and pizza made with fresh seasonal produce.

Pausing between baking and chatting with customers, Doxtader told THE BEE, “There are no farm markets open this weekend [December 22-23], so I decided on the spur of the moment to host one here. I invited other vendors to join me for a one-day solstice event, from 10 until 3. It’s been a huge success, except for some wind gusts that lifted the tent roofs. However, vendors who set up indoors, and in our courtyard, are more sheltered.”

Shoppers crowded stalls that offered mushrooms, winter vegetables, orchard fruit, dried beans and cornmeal, cheese, salami, pies, preserves, hot soups, cider and tea, gift items, bagels, and pizza by the slice. In spite of chilly intermittent showers and gusting winds, customer foot traffic remained steady throughout the day for this special Holiday event.

Following the success of this “pop-up” farmers market, Doxtader also hosted a Farmers Feast “pop-up” brunch on the following weekend, featuring Springwater Farm wild and organically cultivated mushrooms, Tamworth Heritage Pork, Roger’s Gathered Greens, and Chef Kathryn’s devil’s food cake, among other treats – to introduce the New Year of 2013 in Brooklyn.

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