Thursday, February 24, 2005

GRAPEVINE - Hillsdale Farmers' Market Newsletter
February 27, 2005 Market

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.

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.

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 .


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:

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

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
Columbia River Salmon Toppenish WA

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 Beaverton OR
Honey, Mustards, Sauces

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

Copper Crown Portland OR

Laurel Ridge Winery Willamette Valley OR

Malou Brittle
Nut Brittles

Oregon Wine Jelly Hood River OR
Homemade sodas
wine jellies

Salmon Creek Farm Battle Ground WA

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

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

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

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Remaining Winter Market dates: March 13, 27