The HFM Grapevine
The Official Newsletter of the Hillsdale Farmers‚ Market Vol. 3 Issue 2
"All the news that's fresh, we print"

Getting to Know You
One of the primary objectives of the Hillsdale Farmer's Market is to build a meaningful connection between our vendors and shoppers. Over the first two seasons, I know that many HFM shoppers have developed at least a passing familiarity with many of our vendors. This season we decided to try and ratchet things up a notch through an ongoing series of vendor profiles published in every issue of The Grapevine. In many cases these profiles will be written by the vendors themselves and will touch upon a wide range of topics: personal bios, growing methods and philosophies etc.
In today's issue, we kick off our series with a look at Pitkin / Winterrowd Farm out of Canby, OR. They debuted at the Hillsdale Market in the early part of last year and dealt mostly in plant starts. (Tip for all you gardeners out there: I planted one of their Giant Syrian heirloom tomato starts last year and wound up with some of the tastiest, meatiest tomatoes I've ever eaten!)

Profile: Pitkin / Winterrowd Farm
Or. Local Boy Makes Good

By Tom Winterrowd

Many of us - at one time or another - dream of becoming a farmer and a millionaire.
As an extension agent once told me, the best way to attain both goals is to start with a plot of land and two million dollars.

Paul Pitkin and I (Tom Winterrowd, Wilson High Class of ‚69) started Pitkin Winterrowd Farms in 1999. We began with considerably less than two million dollars and a 21-acre plot of land in Canby that has been farmed since the late 1800s. Today we operate a nursery growing heirloom tomatoes and apple trees (192 varieties), table grapes (30 varieties), paw paws, gooseberries, currants, pears, fruit orchards, and row crops. We also raise chickens.

We use sustainable practices including mulching, composting and cover cropping (with vetch, clover and buckwheat). With the exception of blueberries, all of our crops are propagated on the farm from seeds, grafts or divisions. 80% of our farm fuel consumption is biodiesel; 100% of our orchards and 50% of our row crops are on drip irrigation.

Throughout the season, we offer market customers the following products:

Spring: Veggie starts, heirloom tomatoes, peppers, herbs.
Summer: Potatoes, garlic.
Fall: Peppers, heirloom tomatoes, winter squash, herbs, fruit. We also feature a wide variety of "value added products" (garlic grower kits, garlic braids, barbeque woods and chile ristras)
On Sunday, stop by and say hello!

Eamon Corner
By Eamon Malloy, HFM Manager

This weekend is just the third market session of the season. Looking at the produce availability, one might think it's the middle of June. Strawberries have been available since the middle of May and other fruit will be coming to market weeks sooner than expected. Trevor Baird (of Baird Orchard) will be bringing Chelan cherries this weekend. We are expecting that blueberries, corn and other heat loving fruits and vegetables will come in early this season too. Speaking of warm weather: What better way to cool off after a hard day of market shopping than with a cerveza fria and nachos at Mucho Grande? The restaurant is open for lunch on Sundays and welcomes market patrons, loaded baskets and all. Anyone interested in keeping track of produce availability at the Hillsdale Farmers‚ Market during those weeks when The Grapevine lay fallow can do so by checking the market‚s new weblog at http://hfm.blogspot.com. You‚ll find back issues of the newsletter posted there as well. The Hillsdale Branch Library will be at the market on June 6 to kick off its summer reading program. Stop by the table and sign your children up for a summer of reading fun.Your friendly market manager made one mistake when he listed the winter market sessions. The January sessions will be January 16 and January 30. Sorry for the confusion.

Sue‚s Recipe o‚ the Week
With the overwhelming variety of goodies already available at the Hillsdale Market this season, we put out a frantic call to our friend Sue Poff. Throughout the market‚s first two seasons, Sue's recipes instructed Grapevine readers some very creative ways to prepare and enjoy market ingredients.
Sure enough, Sue came through with a humdinger of a recipe that takes full and delicious advantage of the early advent of the Hood River strawberries and the fresh chicken available from Perendale Farms (call Connie by Friday @ 503.630.3561 to arrange a pick up).

Strawberry-Chicken Salad
Makes 4 servings

INGREDIENTS
1/2 cup mayonnaise
2 tablespoons dried cranberries
1 teaspoon salt
1 teaspoon curry powder
1 tablespoon lime juice
2 cups diced cooked chicken
1 cup sliced celery
1/4 cup chopped red onion
1 1/2 pints hulled fresh Oregon strawberries,
Lettuce leaves

1. In large bowl, combine mayonnaise, dried cranberries, salt, curry powder and lime juice.
2. Add chicken, celery and onion; toss, cover and chill.
3. Just before serving, slice enough strawberries to make 2 cups; gently toss with chicken mixture.
4. Line platter or individual serving plates with lettuce. Mound chicken salad in center. Garnish with remaining 1 cup whole strawberries.

What's Fresh for May 30
Okay, get your pencil, paper and cookbooks handy and start planning those menus for the week ahead. Here‚s what you can expect to find, fresh, at the Hillsdale Farmers‚ Market on Sunday.

Baird Family Orchards, Dayton:
Berries/Fruit: Cherries

Bear Creek Floral, Tillamook:
Other: Artichokes.

Deep Roots Farm, Albany:
Berries/ Fruit: Strawberries.
Bulb/Root Veggies: Beets, Garlic, Onions, Radish, Turnips.
Leafy Greens: Arugula, Chinese Cabbage, Collard Greens, Kale, Lettuce, Spinach.
Other: Cucumbers, Sugar Snap Peas.

Earthshine Gardens, Sherwood:
Other: Plant starts, Eggs (From Above the Clouds Farm)

Happy Harvest Farm, Mt. Angel:
Beans & Peas: Peas.
Berries/Fruit: Strawberries.
Other: Cucumbers, Zucchini.

Lone Elder Farm, Canby:
Beans & Peas: Fava Beans, Sugar Snap Peas.
Berries/ Fruit: Strawberries.
Bulb/Root Veggies: Beets, Carrots, Green Onions, Radishes, Walla Walla Sweet Onions.
Herbs & Spices: Cilantro.
Leafy Greens: Cabbage, Lettuce, Mustard Greens, Spinach.
Other: Asparagus, Rhubarb, Zucchini.

Peak Forest Fruit, Banks:
Mushrooms (Wild): Carconcello, Morels, Porcini (til mid-June)
Mushrooms (Cultivated): Maitake, Shiitake.

Rick Steffen Farm, Silverton:
Beans & Peas: Green beans.
Other: Asparagus.

Salmon Creek Farm:
Other: Tomatoes (Hydroponic)

Unger Farms, Cornelius:
Berries/Fruit: Strawberries (HOOD RIVERS!!!, Selva)

Market Guests for May 30

Musical Guest: Short-Boulé Band.
Guest Orgnization: Multnomah County Library Hillsdale Branch Summer Reading Program

Do you know someone who might be interested in reading the HFM Grapevine?
If so, forward this on to them and invite them to get on our mailing list!

The HFM Grapevine

The Official Newsletter of the Hillsdale Farmers‚ Market Vol. 3 Issue 1
"All the news that's fresh, we print"
To Boldly Grow
Where no sun has shone before
Late April and often May.

The hours are scarce, to be sure.
Yet our vendors do make hay...

And tomatoes, and berries, and kale
And other produce of abundant yields!

Come see 'em this Sunday in Hillsdale:
Growers outstanding in their fields!
And thus begins our third season here at The HFM Grapevine, widely hailed as Portland's "corniest" newsletter (such is our "soiled" reputation). Which of course means that the third season of the Hillsdale Farmer‚s Market is also at hand! Our regular season begins May 16 and runs through October 31, at our usual hours: 10AM - 2PM.

You‚ll find some changes this season, both in this newsletter and your market. For starters, The Grapevine will be sent out once every two weeks rather than once a week as before (translation: the Editor now has a day job). But fret not, dear reader; for while the market newsletter is scaling back its operations, the market itself continues to boldly grow in some new and exciting ways

In addition to many of your favorite returning vendors, we've also recruited some new faces this year. Here are some of the new faces we're expecting at the market this week:

Baker & Spice - hand pies, tarts and more.
Farris-Seaman Plants - hanging baskets and other plants
Fressen - European style breads and pastries.
Gales Meadow Farm - organic plant starts.
Sweet Briar Farms - quality farm fresh pork including grilled sausages.
Vanveen Bulbs - wide variety of flowering bulbs
Willamette Valley Cheese - Gouda and Havarti cheeses

Sadly, we are also bidding goodbye to two of our favorite vendors; Big B Farms and Hot Lips Pizza will not be at the market this year. Hot Lips Pizza is opening a new location on Hawthorne Blvd and is focusing its energy on that store. Frank Battilega (Big B) is likewise expanding his operation, planning for a roadside market stand sometime in the spring or summer. We‚re sorry that these two vendors won‚t be joing us this season yet we wish them the best of luck in their ventures.

But that's not the only exciting change in store at the Hillsdale Market this year.

HFM vendors awarded grant
If you shopped at any of our groundbreaking winter markets earlier this year, you probably noticed what an amazing success they were. Well, a few of our vendors certainly took notice; they applied for ˆ and were awarded ˆ a USDA grant that will enable the Hillsdale to host farmers‚ markets throughout the entire winter season!
The collaborative efforts of Aaron Bolster (Deep Roots Farm), Anthony Boutard (Ayers Creek Farm), and Connie King (Perendale Wool Ranch) won the grant offered through the USDA‚s Sustainable Agriculture Research and Education (SARE) program. The mission of SARE is to expand knowledge and adoption of sustainable agriculture practices that are economically viable, environmentally sound and socially acceptable.

The grant monies will enable us to market and staff ten markets throughout the winter months scheduled for the following dates: Nov 7, 21, Dec 5, 19, Jan 9, 23, Feb 13, 27, Mar 13, 27
Needless to say, we are very excited about this opportunity to keep the Hillsdale Market running all year long!
And, speaking of Perendale Ranch, they now have a

Market Burger Available!
Step off, Mickey D! Perendale Wool Ranch will be offering grilled hamburgers at the market, made with single-cow beef fresh from their farm! Connie King worked with Edgar Mullin Loesch of Fressen Bakery and other vendors to create a bun developed especially for the market burger. Lettuce and other ingredients will come from other vendors. Give it a try this weekend!

Market Volunteers Needed
We couldn't have a market without the wonderful volunteers who help each week. If you are interested in volunteering sign up at the information booth on Sunday or contact Eamon Molloy, Market Manager at 503.475.6555 or hfm@coho.net.

Coming Soon at the Market
Elena Shternberg of Flower Boutique in the Hillsdale Shopping Center will give two flower arranging demonstrations next Sunday May 23rd. If you‚ve always wanted to know how Elena makes her display window look so beautiful, here's your chance to learn her secrets!

Opening Day Vendors
Baker & Spice - tea cakes, hand pies, tarts
Bear Creek Floral- flowers, starts
Boyco Foods - honey
Copper Crown - pestos
Deep Roots Farm - greens, lettuce, herbs, beets, turnips and more
Earthshine Gardens - greens, plant starts and more
Farris-Seaman Plants - hanging baskets
Fraga Farms - goat cheeses
French Prairie Perennials
Fressen - breads and pastries
Gales Meadow Farm - plant starts
Garden Color- hardy perennials
Happy Harvest - lettuces
Herr's Family Farm - cut flowers
Ken's Artisan Bakery - breads and pastries
Linda Brand Crab - dungeness crab
Lone Elder Farms - greens, favas
Market Fruit Inc. - the cookies are back!
Mucho Grande - mexican food
Oregon Gourmet Cheeses LLC- Jersey Cow soft cheeses
Peak Forest Fruit - fresh wild mushrooms (morels,porcini, puffballs), dried mushrooms, fresh cultivated mushrooms ( Maitake, Shiitake, King Oyster), fiddleheads, miner‚s lettuce
Perendale Wool Ranch - Hamburgers (NEW) , beef, lamb, eggs. Fresh chicken available to pick up if you call Connie by Friday - 503.630.3561
Pitkin Winterrowd Farms - fruit trees, edible plants, plant starts, eggs
Rick Steffen Farm - asparagus, flowers, nursery stock and more.
Salmon Creek Farm - hydroponic tomatoes
Salvador Molly's - caribbean food
Secret Aardvark - special sauces
Sweet Briar Farms - special this week: Mild Andouille Sausage (Made with all-natural, farm-fresh pork and authenticfresh Cajun blend of spices shipped in from Louisiana. Smoked with a blend of Hickory/Maple/Alder woods)
The Last Place on Earth - oysters
Unger Farms - YES, IT'S TRUE. STRAWBERRIES!! (Selva everbearing variety)
Vanveen - bulbs
Wild Oregon - Salmon (wild)
Willamette Valley Cheese - gouda and havarti cheeses

Do you know someone who might be interested in reading the HFM Grapevine?
If so, forward this on to them and invite them to get on our mailing list!