GRAPEVINE - Hillsdale Farmers' Market Newsletter
February 27, 2005 Market
http://www.hillsdalefarmersmarket.com
http://hfm.blogspot.com


Vendor News
Ayers Creek Farm is back this weekend. This is their last weekend for the winter season. Anthony and Carol will be back in July.

Pitkin-Winterrowd Farm is not here this weekend. Tom Winterrowd will be back on March 13.

Columbia River Salmon is back with weekend with fresh salmon.

Announcements
The 4th year of the Hillsdale Farmers' Market will begin on May 15, 2005 and run weekly through October 30, 2005. As always, the market is on Sundays 10AM-2PM.

Neighborhood House, a social service agency in SW Portland is holding a fundraiser at Casa Colima restaurant on Saturday March 6. Casa Colima restaurant will donate 20% of that evening's receipts to Neighborhood House.


Recipe
Despite getting off to a late start, the crabbing season has been excellent. I've received a few emails asking for crab recipes so here's one from Ruby Edwards of Linda Brand Crab. Linda Brand Crab has other recipes on their website www.marketnavigators.com .


RUBY'S CRABCAKES

1/4 cup mayo
1/4 cup scallion, minced
2 eggs lightly beaten
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 lb. dungeness crabmeat, picked
1 cup soda crackers, finely crushed
2 tbls. unsalted butter
1/4 cup vegetable oil

In a large bowl, combine mayo,onions,eggs Worcestershire sauce,dry mustard,salt & cayenne pepper. Fold in crabmeat & 1/4 cracker crumbs. Shape the mixture into 12-16 cakes about an inch thick. Coat the crabcakes with the remaining cracker crumbs & transfer to baking sheet lined with waxed paper. The crabcakes can be refrigerated at this point,if needed.

In a large skillet, melt 1 tsp. of the butter in 2 tbs.of vegetable oil. When foam subsides, add half the crabcakes & cook over medium heat until golden brown & crisp 2 to 3 mins.per side. Drain cakes on paper towels,keep warm on low oven.Repeat with remaining 1tbs. of butter & tbls.vegetable oil & cook remaining crabcakes. Serve with lemon & tarter sauce.


See you on Sunday

Eamon Molloy
Market Manager


What's coming to the Market this Sunday:

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

Ayers Creek Farm, Gaston OR
Corn Meal & Grits, Popcorn, Scorzonera, Parsnips, Purple Top Turnips,
Potatoes, Black Radish, Radish Greens, Salad Greens (cutting chicory,
arugula, miners lettuce, mache (corn salad), wild cress), Escarole, Endive,
Sugar Loaf & Castelfranco Chicories, Kale (Red Russian and Siberian), Mixed
Asian Greens, Smallage, Chervil, Dry Beans (Borlotto Lamon, Tarbais,
Piatollino Toscanella, Black Turtle, Coco Blanc, Zolfino, China Yellow,
Maine Yellow Eye)


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

Rick Steffen Farm Silverton OR
Vegetables: Cauliflower, Onions
Flowers: crocus, blue dutch iris and lots of daffodils

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

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

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

Market Gourmet
Quiches, Savory and Sweet Tarts, Pastries


Cheese, Eggs, Meat, Seafood
Columbia River Salmon Toppenish WA
Salmon

Fraga Farms Sweet Home OR
goat cheese
eggs

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

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

Mossback Farm Yamhill OR
Eggs

Nizich Farm Oregon City OR
Eggs
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 NeoNizich@aol.com to find out the available beef cuts and prices and to pre-order meats for Sunday pickup.


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

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

Copper Crown Portland OR
pestos

Laurel Ridge Winery Willamette Valley OR
wine

Malou Brittle
Nut Brittles

Oregon Wine Jelly Hood River OR
Homemade sodas
wine jellies

Salmon Creek Farm Battle Ground WA
Honey

Souper Natural West Linn OR
Soups: butternut, Black Bean, Minestone, Tortilla

Vibrant Flavors SW Portland
Dukkah - sweet and savory

Zbeanz SW Portland
whole bean coffee

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

Floralia SE Portland
Flowers and arrangements


Ready to Eat
Casa Colima Restaurant
Chicken Tamales, Vegetable Tamales

Hot Lips
Pizza, breadsticks

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

Do you know someone who should be receiving The Grapevine? Tell them to send an email to grapevine@hillsdalefarmersmarket.com to sign up.

Remaining Winter Market dates: March 13, 27