A culinary adventure at Columbia City Farmers Market

When: Wednesdays, Apr. 30th to Oct. 22nd, 3 – 7pm 

The name “Let Us Farm” is fun in a way that makes you want to cringe. Luckily, Steve and Steven, owner and intern of the farm, respectively, are fun in a much more endearing fashion. Their stand at the Columbia City Farmer’s market was festooned with a ribbon proclaiming them as a vendor since the inception of the market ten years ago. In addition to the ribbon, when I walked up, the two had invented a competitive magnet tossing game using the free magnets in honor of the market’s tenth anniversary.

Located in a parking lot off Rainier Avenue S. on Wednesday afternoons, the Columbia City Farmer’s Market is one of the many in the city run by the Neighborhood Farmers Market Alliance. Unfortunately for the market, the parking lot they use is being developed, so next year may be the final season at the current location. Operating from 3-7pm, the market attracts a lot of families with children—the ice cream stand outside the official market was the most populated booth. On the grounds, however, was a beautiful bevy of fresh fruits and vegetables begging to be bought.

I asked Steve and Steven what their favorite item was. As you might guess, given the name, they specialize in lettuce, so when the two chose a head of Red Riding Hood, I wasn’t surprised. They said it is one of their most popular items, and it was easy to see why. It is a butter lettuce, like Bibb or Boston, meaning that the leaves have a soft and, yes, buttery texture. The beautiful purple and crimson color that tips the edges and inspires the name gives it a more exotic look than a regular green leaf variety. The flavor on the outer leaves is sweet and feels almost creamy in the mouth, while the inner leaves have just a hint of bitterness. I bought a head and went on my way to see what I could make from the market’s marvels.

I was a little disappointed that my meat options on this particular day were limited to fish and goat. Both were lovely, but neither was going to work in the Red Riding Hood lettuce wraps I’d envisioned. Given the lack of meat, I knew I’d have to use some bread and cheese to get enough oomph for a full meal, so I picked up demi-baguettes from the local Columbia City Bakery booth and a few ounces of Caldwell Crik Chevrette from my very favorite cheese-monger, Estrella Family Creamery. Suddenly, I was hit with inspiration.

Bahn mi is a traditional Vietnamese sandwich made with pickled vegetables and pâté, both methods used to preserve perishables so it isn’t necessary to use them while fresh. I decided to make a fresh bahn mi instead. I picked up radishes from Cheng Vang and carrots from Stoney Plains to provide the crunch of the pickled vegetables. Then, I purchased cilantro from Let Us and mint from Yona Her to add an Asian flavor. Since the Chevrette cheese has a soft paste texture the stinky bite common to washed rinds, I decided it could stand in for the pâté. I was ready to make my farm fresh bahn mi.

To make Farm Fresh Bahn Mi:

1. Slice open a demi-baguette horizontally.

2. Line the inside of the bread, top and bottom, with slices of Cold Crik Chevrette. The more cheese, the more moisture and depth of flavor, so don’t get skimpy.
3. Place Red Riding Hood lettuce on top of the cheese on the bottom half of bread, then add the whole leaves from the cilantro and mint.
4. Chop the carrot and radish into flat slices so the sandwich stays together, sprinkle with salt and pepper and lay on the bed of lettuce and herbs.
5. Close up your sandwich and enjoy!