Thursday, February 10, 2005

GRAPEVINE - February 13, 2005
Hillsdale Farmers' Market Newsletter

What's New in the Market
Hillsdale Farmers' Market in the News - The Winter Market made the news twice this week:
The February 10 Oregonian published a Metro section article titled "Enjoying Winter's Bounty" by Fred Leeson.
The Oregon Dept of Agriculture published a story by Bruce Pokerney on their site titled "Oregon's farmers' markets not just for spring and summer".

Vendor News
As all you gardeners know, February is Garden Show month and the Wilsons are attending the shows in Tacoma, Seattle, Portland and San Francisco. Peter and Yolanda send their r egards and will be back March 13.

Ayers Creek Farm will be back on February 27.

Rick Steffen Farm is back this weekend.

Western Oregon Organic Farms joins the market this weekend. Formerly known as Brennan's Herb Patch, Brennan McMillen is an old Hillsdale vendor.

Picklopolis Returns! Lilly's Blooming Acres returns this weekend with a bounty of pickled vegetables.

Valentine's Day falls on Monday, the day after the market and several vendors are bringing Valentine related items. Baker & Spice will be bringing heart shaped ciabattas and cookies, Market Fruit will have its heart shaped frosted cookie and Market Gourmet has concocted several chocolate treats. Walk through the market and find other treats too like Freddy Guy Filberts' covered hazelnuts and Cherry Country chocolate covered cherries.

Many CSAs and farms across the country publish electronic newsletters. One of my favorites is The Ladybug Letter published by Mariquita Farm in Watsonville, California. This Cauliflower Soup recipe was in the February 7, 2005 issue. The cauliflower coming to the market has been very good so this recipe seemed very appropriate.

Julia's Cauliflower Soup (from Ladybug Letter #259)
1 head broccoli romanesco or cauliflower, freshly harvested
1-2 onions, chopped (substitute leeks, green onions, green garlic, depending on the season)
small amount olive oil
vegetable or chicken broth: about 4 cups
milk(optional) to thin out soup

cook up onions in the oil in a dutch oven, then add florets and cook everything over medium heat until browing somewhat. Add broth and cook another 20-30 minutes until everything is well cooked. Cool slightly, then puree with immersible blender. (I love this gadget!). Thin soup with milk if desired. Season to taste with salt and pepper.

(Eamon's Notes:
If you don't have an immersion blender just use a regular blender or food processor.
I love the shape of romanesco. You can vary this recipe by keeping the florets whole and adding 1/3 cup of orzo (rice shaped pasta) when the broth begins to simmer and 2 cups of chopped swiss chard in the last five minutes or so. Skip the milk and you'll have a thicker, Italian style soup.)

See you on Sunday

Eamon Molloy
Market Manager

What's coming to the Market this Sunday:

Aklavik Mushroom, North Portland
cultivated: shiitake
wild: hedgehog, black trumpet, chanterelle
truffles: black and white

Deep Roots Farm Independence OR
Broccoli, Cauliflower, Green and Red Cabbage, bok choi, joi choi, carrots, beets, turnips, fennel, spinach, red, yellow and russet potatoes, Delicata, Kuri and butternut squashes, Leeks, Onions, Kale, Collards, Mustard greens

Earthshine Gardens Sherwood OR Certified Organic
Beets, Broccoli, Cabbage, Cauliflower, Romanesco, Mustard Greens, yellow and red onions, white and red potatoes

Freddy Guy Monmouth OR
filberts (whole, chopped, covered), biscotti mix

Gathering Together Farm Philomath OR Certified Organic
Carrots, Parsley, Leeks, Red Onion, Copra Onion, parsnips, red potatoes, white potatoes, purple potatoes, Kale, Radishes, Rutabagas, Turnips, Celeriac, Arugula, Watercress, Delicata Squash, Salad mix

Market Fruit Hood River OR
Apples, Pears
Bakery: Cookies

OM Grown Farm Sheridan OR
cultivated: Shiitake, oyster, maitake
truffles: black and white

Pitkin Winterrowd Farms Canby OR
nursery: cover crop mix, table grape, currants, blueberry, gooseberry plants

Rick Steffen Farm Silverton OR
Vegetables: Cauliflower, Onions
Flowers: crocus, blue dutch iris

Salmon Creek Farm Battle Ground WA
Hydroponic Tomatoes

Stephens Farm Dayton OR
Apples, Cider

Western Oregon Organic Farms Aurora OR Certified Organic
Vegetables: Greens (mache, watercress, mustard, mizuna, kale, red giant mustard), carrots, onions, herbs (rosemary, thyme)
Plants, jade, aloe vera

Baker & Spice
Breads (Baguette, Ciabatta, Harvest Loaf), Cookies, Handpies, Croissants, Stuffed Breads and Savory Galettes, Tarts, Pies, Cakes

Traditional German, French & Austrian breads, granola, cookies, pastries

Market Gourmet
Quiches, Savory and Sweet Tarts, Pastries

Cheese, Eggs, Meat, Seafood
Fraga Farms Sweet Home OR
goat cheese

Oregon Gourmet Cheeses LLC Albany OR
Cheese - Camembert, Fromage Blanc, Sublimity

Linda Brand Crab Chinook WA
Crab, Clams, Crab Dip.

Mossback Farm Yamhill OR

Nizich Farm Oregon City OR
Locally grown Beef, Chicken and Turkey. Beef is available in a wide varieties of cuts. Contact Diana Nizich by phone 503-650-0544 or by E-mail at to find out the available beef cuts and prices and to pre-order meats for Sunday pickup.

Honey, Sauces & Other
Boyco Food Beaverton OR
Honey, Mustards, Sauces

Cherry Country Salem OR
Chocolate covered cherries (made with certified organic cherries)

Copper Crown

Malou Brittle
Nut Brittles

Oregon Wine Jelly
Homemade sodas
wine jellies

Secret Aardvark

Souper Natural
Soups: butternut, Black Bean, Minestone, Tortilla

Vibrant Flavors
Dukkah - sweet and savory

whole bean coffee

Farris-Seaman Plants Newberg OR
Hellebores (Lenten Rose and Corsican Hellebore), Winter Aconite (Eranthus)
herbs, perennials

Floralia SE Portland
Flowers and arrangements

Honeyhill Farms Nursery SW Portland

Ready to Eat
Casa Colima Restaurant
Chicken Tamales, Vegetable Tamales

Hot Lips
Pizza, breadsticks

Black Bean Tamales, Red beans and Rice with Collards, French Onion Soup

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Remaining Winter Market dates: February 27 March 13, 27