In early July, Katie Moss was making marionberry galettes at Moss Culinary Studio, her new storefront bakery in downtown Eugene.
Last week, she slapped pickled golden beets and whipped feta on focaccia. She knows her local farms so well she can tell you where her favorite cucumbers come from (Upriver Organics).
On certain days, you might see the bakery’s latest farmers market haul through the window: pints of impossibly red strawberries and plump blackberries, chimichurri-bound carrot tops, juicy heirloom tomatoes.
Moss’ seasonal menu, which can change by the week, is an ode to producers and makers in one of the most agriculturally diverse regions in the world…