GRAPEVINE - Hillsdale Farmers' Market Newsletter
March 13, 2005 Market
http://www.hillsdalefarmersmarket.com
http://hfm.blogspot.com

Vendor Notes
Garden Color is back at the market this weekend with a great selection of perennials.

Ayers Creek Farm is done for the winter season. Anthony and Carol expect to be back on July 3.

Tualatin Riverkeepers at the Market this weekend
The Tualatin Riverkeepers is a community-based organization working to protect and restore Oregon's Tualatin River system. The Tualatin Riverkeepers builds watershed stewardship through public education, access to nature, citizen involvement and advocacy. Visit their table this weekend to learn more about the organization.

2005 Regular Season
The 2005 season will begin on May 15, 2005. The season will run weekly through October 30, 2005. Events for the season include Chocolate covered strawberries in June, Red, White and Blueberry Sundaes on July 3rd, Taste the Harvest in August and Tomato Mania in September. I'll be sending out a special newsletter in April.

March 27th Market
March 27, 2005 is the last session of the winter market season. Since it's also Easter Sunday, we'll have an easter egg hunt. Details will be in the next issue of the Grapevine.

Recipe
With St. Patrick's Day coming up in less than a week, there is no way to avoid an Irish recipe. (Especially with a name like mine) Colcannon is a fairly simple potato dish. Colcannan is traditionally served around Halloween. But given its main ingredients (potatoes, cabbage or kale, leeks and onions) it makes a good early spring dish too.

Colcannon
2 lbs potatoes peeled and and cubed
2 leeks, trimmed and chopped
1/2 lb kale, stems removed and chopped
2 cloves garlic minced
2 T butter
1 cup milk
salt
pepper

Cook the potatoes in water until tender. While the potatoes are cooking, melt
the butter in a saucepan. Add the leeks, cooking gently until wilted. Add the kale and cook until the kale wilts. When the potatoes are done, drain add the garlic, salt and pepper and mash. Add the milk to get a smooth consistency. Stir in the leeks and kale.

Variations:
Include one or two peeled and sliced parsnips with the potatoes.
Substitute cabbage for the kale. You'll need to cook the cabbage a bit longer.
Make Colcannon soup by reserving some of the potato water and adding it back to the pan after mashing the potatoes. You may need to increase the milk to 2 cups to get the right soup texture.


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
Miner's lettuce

Deep Roots Farm Independence OR
Broccoli, 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, 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 Chicken and Turkey.


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

Lilly's Blooming Acre/ Picklopolis Portland
Pickled vegetables

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

Garden Color Monmouth OR
Hardy perennials

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

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

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