Menu for December 16th to 20th, 2013

 Menu for December 16th to 20th, 2013

Painters Hall Cafe, 9am-2pm. Mon-Fri.

Swedish Potato Sausage

Featuring a Swedish Potato sausage from Bellfountain Smokehouse, of Monroe OR
with a beer mustard spread, served on a toasted Ciabatta roll.

Forest Panini

Wild foraged mushrooms with smoked raw cheddar cheese and a
rosemary/leek pesto, served on a toasted Ciabatta roll.

Gnocchi Orecchiette Soup
A vegetarian soup with handmade potato based pasta
 in a carrot and onion broth.


Wood Oven Fired Pizza - FRIDAY ONLY!

Country Sausage

Swedish potato and pork sausage with fresh

made tomato sauce and mozzarella.

$11 whole/ $3.50 slice

Willamette Valley

Wild foraged mushrooms on an olive oil

base topped with smoked cheddar, garlic

and a pinot noir reduction.

$10 whole/$3.00 slice

Gluten Free Crust available, $1 extra

Register for the 2014 Urban Farmer Certification program!

In January 2014, Pringle Creek Community will be starting our fourth class of the Urban Farmer Certification program.  Participants learn small scale farming and gardening skills, meet others with similar interests, hear speakers from the Salem farming and master gardener community, and participate in the gardens and greenhouse activities at Pringle Creek Community.

Become an Urban Farmer yourself! Join us for our 2014 program!

Menu for December 2nd to 6th, 2013

 Menu for December 2nd to 5th, 2013

Painters Hall Cafe, 9am-2pm. Mon-Fri.

Swedish Potato Sausage

Featuring a Swedish Potato sausage from Bellfountain Smokehouse, of Monroe OR
with a beer mustard spread, served on a toasted Ciabatta roll.

Forest Panini

Wild foraged mushrooms with smoked raw cheddar cheese and a
rosemary/leek pesto, served on a toasted Ciabatta roll.

Callaloo Soup
A vegetarian soup with Caribbean flavors. Coconut milk and cream base
with fresh ginger, chilies, carrots, potatoes and plenty of spinach.


Wood Oven Fired Pizza - FRIDAY ONLY!

Country Sausage

Swedish potato and pork sausage with fresh

made tomato sauce and mozzarella.

$11 whole/ $3.50 slice

Willamette Valley

Wild foraged mushrooms on an olive oil

base topped with smoked cheddar, garlic

and a pinot noir reduction.

$10 whole/$3.00 slice

Gluten Free Crust available, $1 extra

Squash Harvest for 2013

The Results Are In! 

112: Squash from the garden this year made up of the standard varieties and some special surprises.

Winter Squash ready for the menu over the next few months

In May we were surprised with 100s of volunteer squash starts from compost that had overwintered in the garden. Some were conveniently placed near the irrigation but others looked to spread out to make it. There was no need to worry! This year's winner for the best harvest in the Pringle Creek Community gardens was the squash patch. We enjoyed summer squash like zucchini and crookneck from July to September. In September and October we tried out our delicata and acorn. In the upcoming months, Chef Dave will utilize our butternuts, dumpling, and acorns in the Painters Hall Cafe menu.

Joins Us at Painters Hall Cafe on Friday, November 22nd from 2pm-3pm for

Our "Soup"er Thankful Day!

Stop by and enjoy a cup of soup on us. We are beginning our thankful early this month 

by starting with you. The Pringle Creek Community staff appreciate your support 

over the years and we are wish you all a wonderful fall and winter season.

Cafe Menu for November 12th - 15th, 2013

Menu for November 12th to 15th, 2013
Painters Hall Cafe, 9am-2pm. Mon-Fri.

Forest Panini

Wild foraged mushrooms with goat cheese from
Ferns Edge Goat Dairy of Lowell, OR and a rosemary/leek pesto.
Served on a Ciabatta roll

Swedish Potato Sausage

Featuring a Swedish Potato sausage from Bellfountain Smokehouse, of Monroe OR
with a beer mustard spread, served on a toasted Ciabatta roll.

Pork and Vegetable Soup
Shredded pork with carrots, turnips, eggplant, tomato and a few other fall veggies.



* Stay tuned for our Wood Burned Oven Pizza Day! 

Menu for November 4th-8th, 2013

Menu for November 4th to 8th, 2013
Painters Hall Cafe, 9am-2pm. Mon-Fri.

NEW for Fall! Forest Panini

Wild foraged mushrooms with goat cheese from
Ferns Edge Goat Dairy of Lowell, OR and a rosemary/leek pesto.
Served on a Ciabatta roll

Swedish Potato Sausage

Featuring a Swedish Potato sausage from Bellfountain Smokehouse, of Monroe OR
with a beer mustard spread, served on a toasted Ciabatta roll.

Papas Roja Soup
Roasted Red Peppers and cubed potatoes flavored with spanish inspired seasoning.

Cafe menu for Oct 16th - 18th

October 16th-18th Menu
Painters Hall Cafe, 9am-2pm. Mon-Fri.

Harvest Stand Panini

Fall greens, mushroom, tomato, and roasted squash and beets served on a Ciabatta roll

Garlic and Herb Chicken Panini

Chicken marinated in herbs from our garden and garlic with a roasted red pepper spread, 

served on a Ciabatta roll.

Wild Mushroom Soup

A creamy soup made from a combination of Lobster and Chanterelle mushrooms.

Cafe Menu for Oct 7th-11th

October 7th-11th Menu
Painters Hall Cafe, 9am-2pm. Mon-Fri.

Harvest Stand Panini

Fall greens, mushroom, tomato, and roasted squash and beets served on a Ciabatta roll

Garlic and Herb Chicken Panini

Chicken marinated in herbs from our garden and garlic with a roasted red pepper spread, 

served on a Ciabatta roll.

Roasted Carrot and Cauliflower Soup

Locally grown carrots, roasted and combined with and yellow cauliflower soup.

Harvesting Cherry Tomatoes for dehydrating.

See us in Sunset Magazine!

In this months, Northwest Edition of Sunset Magazine, Salem, Oregon was featured as their recommended day trip. Salem resident and local writer, Emily Grosvenor wrote the piece, highlighting some of our capital city treasures. Pringle Creek Community is delighted to been included!

Day trip city articles are not found online as they only appear in regional editions of the magazine. Below is a digital copy of the Sunset Magazine article, posted with permission from Sunset.

October 3rd-4th Cafe Schedule

Welcome Back Chef Dave!

We plan to have the Cafe open this Thursday and Friday, October 3rd and 4th, 9am-2pm for coffee, tea, sandwiches and soup.

Menu for Thursday and Friday

Harvest Stand Panini

Fall greens, mushroom, tomato, and roasted squash and beets served on a Ciabatta roll

Garlic and Herb Chicken Panini

Chicken marinated in herbs from our garden and garlic with a roasted red pepper spread, 

served on a Ciabatta roll.

Fall Ripened Tomato Soup

Our greenhouse tomatoes are ripening and ready to remind us that winter is not here yet.