GRAPEVINE - Hillsdale Farmers' Market Newsletter
January 30, 2005
http://www.hillsdalefarmersmarket.com
http://hfm.blogspot.com

What's New at the Market
Thanks to the ice storm The Hillsdale Winter Market had a six week break. We have several new farms joining the market this weekend:

Gathering Together Farm from Philomath OR. Gathering Together Farm is a certified organic farm owned by John Eveland and Sally Brewer. Gathering Together is a regular vendor at the Portland, Beaverton, Corvallis and Newport markets. Stop by their stall and say hello.

Floralia in Portland OR is owned by Hannah Remmerde. She will be bringing cut and dried flowers.

Honeyhill Farms Nursery in Portland specializes in Hellebores right here in SW Portland.

They're Back! Crabbing season has finally started on the Northern Oregon and Southern Washington coast which means Linda Brand Crab is back at the market this weekend. Linda Brand Crab is celebrating their return with a special on whole crab - $2.99/lb. So stop by their booth, say hello to Angela and tell her you heard about the crab special through the Grapevine.


Recipe
The Hillsdale Farmers' Market held its board retreat last week at Deep Roots Farm in Independence OR. Aaron Bolster and Kimberley Moore prepared a wonderful winter squash soup for the group. Aaron and Kimberley's recipe is below. Add a winter greens salad with roasted vegetables, a loaf of bread from Baker & Spice or Fressen and you've a great winter meal.

Deep Roots Winter Squash Soup

1 butternut squash, halved and seeded
1 delicata squash, halved and seeded
1 large sweet onion, halved
3 sprigs sage, chopped
2 sprigs thyme, chopped
handful of parsley, chopped
2 cloves garlic, minced (you could also roast and puree these with the other veggies)

Preheat oven to 450 degrees. Line a baking sheet with parchment. Lightly oil the cut sides of the squash and onion. Place cut side down on the prepared sheet and roast until soft, about 45 minutes (the butternut may need an additional ten minutes of cooking).

Allow the veggies to cool, then remove the onion's outer layer , and puree it and the squash flesh in batches with a blender or food processor, adding 1 cup of water or broth per batch. In a large soup pot on medium heat, heat 1 tablespoon oil or butter. Saute the herbs and garlic until fragrant. Add the squash puree. Add salt, pepper, and liquid to your desired consistency.

Heat and serve.

(Cooks note:You can use any combination of squash, or just butternut. I added a delicata for its darker color and sweeter flesh.)

Eamon Molloy
Market Manager

What's coming to the Market

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

Ayers Creek Farm Gaston OR Certified Organic
Dry Beans, Corn Meal & Grits, Popcorn, Carrots, Turnips, Root or Hamburg Parsley, Parsnips, Scorzonera, Salsify, Black Radish, Potatoes, Kale, Salad Greens, Escarole, Endive, Sugar Loaf & Castelfranco Chicory, Asian Greens, Smallage, Winter Squash

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 andred onions, white and red potatoes

Freddy Guy Monmouth OR
filberts, 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
Pears (see also Bakery)

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

Pitkin Winterrowd Farms Canby OR
turnips, squash, garlic
cover crop mix

Salmon Creek Farm
Hydroponic Tomatoes
Honey

Stephens Farm
Apples, Cider

Bakery
Baker & Spice
Cookies, Handpies, Croissants, Stuffed Breads and Savory Galettes, Tarts, Pies, Cakes

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

Market Fruit
Cookies, Pies, Preserves (see also Produce)

Market Gourmet
Quiches, Savory and Sweet Tarts, Pastries


Cheese, Eggs, Meat, Seafood
Fraga Farms
goat cheese
eggs

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

Linda Brand Crab
Crab, Clams, Crab Dip.

Mossback Farm
Eggs

Nizich Farm
Locally grown Beef, Chicken and Turkey and eggs. 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
Honey, Mustards, Sauces

Copper Crown
pestos

Laurel Ridge Winery
wine

Malou Brittle

Oregon Wine Jelly
Homemade sodas
wine jellies

Secret Aardvark
Sauces

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

Vibrant Flavors
Dukkah - sweet and savory

Zbeanz
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

Honeyhill Farms Nursery SW Portland
Hellebores

Vanveen Estacada OR
Bulbs - Tulips, Crocuses, Lilies, Daffodils, Hyacinths, Paperwhites and more.


Ready to Eat:

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.

Winter Market dates: January 30 February 13,27 March 13, 27

NO HILLSDALE FARMERS' MARKET ON SUNDAY
Weather conditions make it unsafe to hold a market tomorrow. See you at the next market, January 30, 2005.

Eamon Molloy
Market Manager

GRAPEVINE - Hillsdale Farmers' Market Newsletter
January 16, 2005
http://www.hillsdalefarmersmarket.com
http://hfm.blogspot.com

What's New at the Market
Happy New Year! The Hillsdale Winter Market starts up again after a four week break. We have a new farm joining the market this weekend - Gathering Together Farm from Philomath OR. Gathering Together Farm is a certified organic farm owned by John Eveland and Sally Brewer. Gathering Together is a regular vendor at the Portland, Beaverton, Corvallis and Newport markets. Stop by their stall and say hello.

Weather and the Market
As of 9AM Friday morning, there is a Winter Storm Advisory in the region. We will be monitoring the weather as the weekend progresses. If poor weather conditions force us to cancel the market, there will be a message on the market phone, 503.475.6555, a broadcast email and a notice on the website.

Recipe
I came across a great cookbook last month, Fagioli - The Bean Cuisine of Italy by Judith Barrett. This book is a great guide for those who want to learn more about Italian cooking and specifically cooking with beans. Ayers Creek Farm grows most of the beans discussed in the book, particularly it seems, the ones described as "not widely available in the United States".

There are many good recipes using seasonal vegetables. Below is a recipe which I think is a great meal for a cold winter day. You can pick up all the vegetables at the market.

Ligurian Polenta with Borlotti and Vegetables (from Fagioli)
1 cup Borlotti beans
1 small bunch green kale, stemmed and finely chopped
1 medium carrot, finely chopped
1 red onion, finely chopped
1 clove garlic, peeled and finely chopped
3 medium yukon gold or yellow finn potatoes, peeled and chopped
1/4 cup olive oil
1 cup yellow polenta
salt & pepper
grated parmigiano cheese

Soak beans in cold water for 8 hours or more. Drain rinse beans under running cold water and drain again. Combine the beans with the kale, carrot, onion, garlic, potatoes, olive oil and 8 cups cold water in a heavy 6 quart casserole over medium high heat. When the water begins to boil, lower the heat and simmer, uncovered, 30 minutes. The beans will not be fully cooked. Add the polenta, a little at a time, stirring well to incorporate each addition into the vegetables. (If you add too much at once, the polenta may become lumpy.) Continue cooking, stirring frequently, about 45 minute longer. Season with salt and pepper to taste. The polenta should be thick, not stiff. If it becomes stiff, add a little hot water and continue to stir. Serve in deep, hot dishes with drizzle of olive oil and a generous serving of parmigiano cheese.

Notes:
This recipe assumes you are buying beans from a store. The beans from Ayers Creek are much fresher. Ask Carol and Anthony for soaking times.
Simmer don't boil! Boiling breaks the beans apart.
You can substitute red or white potatoes for the yellow.

Eamon Molloy
Market Manager

What's coming to the Market:
Produce

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

Ayers Creek Farm Gaston OR
Popcorn, Corn Meal & Grits, Carrots, Asian Turnips, Root or Hamburg Parsley, Parsnips, Scorzonera, Salsify, Black Radish, Potatoes, Kale, Mixed Salad Greens (incl. mache, arugula, cress, chickweed), Escarole, Endive, Sugar Loaf & Castelfranco Chicory, Asian Greens, Smallage, Dry Beans, Winter Squash.

Deep Roots Farm Independence OR
Carrots, Turnips, Beets, Radish, Kohlrabi, Broccoli, Cabbage, Cauliflower, Winter Squash, Potatoes, Onions, Garlic, Leeks, Shallots, Lettuce, Asian Greens and Cabbages

Earthshine Gardens Sherwood OR
broccoli, cabbage, orange cauliflower, romanesco, lettuce, onions, white and red potatoes

Freddy Guy Monmouth OR
filberts, biscotti mix

Gathering Together Farm Philomath OR
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

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

Pitkin Winterrowd Farms Canby OR
turnips, squash, garlic
cover crop mix
eggs

Salmon Creek Farm
Hydroponic Tomatoes
Honey

Stephens Farm
Apples, Cider

Bakery:

Baker & Spice
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:

Fraga Farms
goat cheese
eggs

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

Linda Brand Crab

Mossback Farm
Eggs

Nizich Farm
Locally grown Beef, Chicken and Turkey and eggs. Cornish Cross Chicken $3.00/lb average size 3 lbs. Heritage Bronze Turkey $6.00/lb average size 9lb. Beef - wide varieties of cuts. Call Diana Nizich at 503.650.0544 to find out the available beef cuts and prices and to pre-order meats for Sunday pickup.


Honey, Sauces & Other:

Boyco
Honey, Mustards, Sauces

Copper Crown
pestos

Laurel Ridge
wine

Oregon Wine Jelly
Homemade sodas
wine jellies

Secret Aardvark
Sauces

Souper Natural
Soups

Vibrant Flavors
Dukkah - sweet and savory

Zbeanz
whole bean coffee

Nursery:
Farris-Seaman Plants
herbs, perennials

Vanveen
Bulbs - Tulips, Crocuses, Lilies, Daffodils, Hyacinths, Paperwhites and more.


Ready to Eat:

Hot Lips
Pizza, breadsticks

Nourishment
Black Bean Tamales, Red beans and Rice with Collards

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

Winter Market dates: January 16,30 February 13,27 March 13, 27