Events at Pringle Creek

Pringle Creek Community is starting a series of events designed to promote the values and mission of Pringle Creek as well as to help establish stronger ties with the various members of our greater Salem community. If you are interested in being added to our list email us at info @ pringlecreek (no spaces)and we'll add you to our monthly mailing. Here are a few highlights from the next couple of months:

September 28th: Dinner with Pringle Creek featuring local vendors and fruit and vegetables grown here at Pringle Creek.

October 31st: All Hallows Eve-ning with fall themed activities and health snacks for a safe and fun Halloween alternative or a festive fall celebration.

November & December events are soon to follow and as always, all information about upcoming events will be available here!

You're Invited to Dinner at Pringle Creek: Locally Grown

We would like to invite you to join us for the first in a series of local eating events at Pringle Creek Community. We will be focusing on local & sustainable food throughout the series beginning this month with a menu focusing on the produce coming out of our own garden & orchards with several supplements coming from vendors in and around Salem. If you are interested in hearing more about what we are doing here at Pringle Creek, or you're just looking for a good meal come to our Dinner at Pringle Creek Friday, September 28th at 6:00pm. Our menu for the evening (found below) is priced from $15-$20 with proceeds going to support our garden & orchard programs. 
Space is limited, so RSVP as soon as possible either by email to info@pringlecreek.com or by phone at (503) 315-1055 . 

Pringle Creek Garden Menu 

Tomato Variety Tasting with Plum & Chevre Crostini

Tomato & Summer Squash Caprese Salad

Shaved Summer Squash "Noodles" with your choice of a Napolitana or Bolagnase 

Plum Crisp with Homemade Vanilla Ice Cream


New Autumn Menu!

Our new menu reflects not only the seasonal change in produce but also a shift towards the satisfying, warming foods that we all seem to crave once those crisp autumn days roll around. Our new menu features fruit out of the Pringle Creek Community orchards as well as produce out of our green houses.

New Additions to the Drink Menu
Pumpkin Spice Latte $3.50
Chai Tea Latte $3.00

Our seasonal soups use local seasonal ingredients and are available in a . This week is a Harvest Vegetable soup featuring corn, potatoes, squash, and tomatoes all grown at Pringle Creek. Cup $4 or Bowl $6

Pear & Goat Cheese Salads
A bed of mixed greens straight from our greenhouse topped with Pringle Creek Pears, Chevre, PCC Carrots, and toasted Hazelnuts. $5 Small or $7 Large
House Green Salad
Our mixed greens topped with PCC cherry tomatoes, carrots, fresh Italian basil, feta cheese and a sprinkle of red onion. $5 Small or $7 Large

Curried Egg Salad
Made with eggs from our hens and served with mayo and plenty of leafy greens on Dave’s Killer Bread.  $5 Half or $7 Whole
BBQ Chicken Sandwich
BBQ Chicken piled high on ciabatta roll with havarti, carmelized onions, and chard.  $7 Half or $9 Whole
Autumn Roasted Turkey
Oven roasted turkey served on a ciabatta roll spread with a sundried tomato aioli and piled high with fresh tomatoes, havarti, and leafy greens. $6 Half or $8 Whole
Harvest Stand Panini
Grilled PCC crookneck squash, caramelized onions, and mushrooms melted together with havarti on a ciabatta roll spread with roasted pepper aioli. $5 Half or $7 Whole Pear Panini
PCC Pears pressed together with caramelized onions, sage, and creamy asiago cheese on a ciabatta roll. $5 Half or $7 Whole

Small Plates
Tomato Salad $2
Seasonal Fruit $2
Nut Butter & Jelly $4
Apple & Nut Butter $3
Deviled Egg $1
Cookie Baked to Order $1
Pastries Baked to Order $1


Preserving the Harvest

The evenings are getting darker just a little bit earlier then last month and the mornings are cooler. About a handful of trees between Madrona Ave and Pringle Creek Community are beginning to show hints of orange and red in what has been a sea of green all summer. In your best "Game of Thrones" character voice you can hear the whisper..."Fall is coming."

Fall means more work for this Urban Farmer. The garden is changing once again; crops are finishing, new crops can be planted, and other year ending chores need to take place before the weather turns cold and wet. Preserving the last of the summer basil, digging up spring planted potatoes and processing extra summer squash and tomatoes for use this winter are tasks on my to do list.

This year was the first year I ever tried planting potatoes. We had two varieties growing in pots in the greenhouse, German Butterball and Mountain Rose. I overturned the pots this week and harvested about 40 pounds of yellow and pink colored tubers. The smallest of the harvest will be added into the menu items at Painters Hall Cafe over the next few weeks with the bulk of the harvest to appear in this winter's menu. The Mountain Rose variety grew larger sized potatoes then the German Butterball but both were a successful addition to this year's garden.

 The fruit trees in the orchard are becoming more bare as the cherries, peaches, pears, plums and apples have ripened. The last of the plums are being preserved for use later this fall and winter. While fresh produce is used in the Painter's Hall Cafe menu daily, we strive to save the best tastes from the garden and orchard for extended use. Through preservation practices such as dehydration, freezing and canning we can look forward to offering comfort foods in the winter utilizing what we save now.
 One of the many unique elements found at Pringle Creek Community are some of the original buildings to the Fairview Training Center that once occupied the location. Along with the vintage 1930's era greenhouses restored and in use today, we are using the old root cellar to cure and store our harvest for later use. Pears and apples from the orchards and winter squash from the garden will be stored until we are ready to use them. The original structure still maintains a constant, cool temperature without the use of fossil fuels.

The garden tomato harvest has begun! Many cherry tomatoes have already made appearances in Painters Hall Cafe salads and sandwiches, and can also be purchased in to-go containers in the Pringle Creek Harvest Stand. The greenhouses will allow us to move unripened tomato vines inside for final ripening once the weather turns to wet and cold. Look for our summer tomatoes to appear in our winter menu as warm soups and oven dried tastes of summer.


New Artist at Painters Hall

We are thrilled to announce that we are showcasing a new artist at Painters Hall. Daniel Berman is a talented local photographer who specializes in landscape photography. His photographs have been displayed in the Smithsonian museum and recognized by the National Park Foundation for their excellence.  He has won numerous awards around the country and is a vendor at art shows throughout Oregon. You can purchase his artwork at the cafe or check out a wider selection of his work and contact information can be found at www.DanielHaydenBerman.com 
or at www.facebook.com/dhbphoto