Thursday, February 23, 2006

Grapevine February 26 Market

in this issue
--What's coming to the Market this week?

It's time for another winter market session in Hillsdale. Simon Sampson of Columbia River Fish will be at the market this weekend with steelhead salmon. Garden Color returns this weekend with hardy perennials. Fressen Bakery is in the middle of a move and will not be at the market this weekend. Edgar hopes to be ready for the March 12th market.

This week is the last week for Ayers Creek Farm until July. If you've been buying and cooking their dried beans then stock up this weekend. Ayers Creek Farm was highlighted in the Oregonian's Foodday this week. If you missed the article you can follow the link at the bottom of the newsletter. See you at the market!

What's coming to the Market this week?

The dry, arctic wind blasts we received a few weeks ago helped dry out the soil but definitely caused problems for some crops. The winter greens definitely received some damage. Otherwise, there aren't any extreme temperatures predicted for this weekend nor too much rain so harvesting shouldn't be too difficult.

You should find kales, collards and mustard greens this weekend. The more delicate greens such as arugula, lettuces and chards have had more problems with the dry cold air and may be more limited. Root vegetables will be in good supply including carrots, beets, radishes, japanese turnips, celeriac and parsnips. As for mushrooms, there should be a good selection of wild and cultivated mushrooms including shiitake, maitake, hedgehogs and more.

Besides produce, you'll find the usual great assortment of food including honey, soups, meats, cheeses, smoked salmon, jams, pesto and more. Check out the availability list for details.

To the availability list


Anthony & Carol Boutard of Ayers Creek Farm have been bringing unusual varieties of beans to the Hillsdale Farmers Market since we opened in 2002. The Oregonian highlighted their farm and their beans this week in Foodday.

Bean recipes include soups, stews and pasta dishes. All are great winter recipes incorporating root vegetables and greens. The Oregonian article contains several good recipes. The link below will take you to the Oregonian article and the recipes.

Magic Beans

Friday, February 10, 2006

Grapevine February 12 Market

In this issue
--What's coming to the Market this week?
--Root Vegetables
--Gardening - Hellebores

It looks like we are going to have our first sunny market day since November. Several vendors will be back this weekend including Farris-Seaman Plants, Boyco Foods, Cherry Country, Vibrant Flavor and the Smokery. There will be a great selection of meats, sauces, soups, breads, cheeses, mushrooms, vegetables and more. So put away your raincoats and come on down to the market. See you on Sunday!

What's coming to the Market this week?

You'll find a good selection of root vegetables such carrots, parsnips, turnips, beets, celery root, onions and potatoes this weekend. There will be a good supply of greens as well including arugula, several varieties of kale, chard, mustard greens, collard greens and lettuce. Several farms will have their own salad mixes too. There should be a nice selection for cultivated and wild mushrooms too.

Availability list

Root Vegetables

Root vegetables are commonly available throughout the year. In the winter, these vegetables bring a diverse array of flavors and colors to the seasonal table. These vegetables are used in stews and soups or served roasted or steamed as a side dish. Some root crops, like carrots, can be eaten raw and add color to a winter salad. Other root crops like, parnsips, must be cooked.

Roasted winter vegetables is a simple side dish. Select a combination of vegetables - carrots, parsnips, turnips, celery root - trim, peel and cut into half-inch cubes. Toss with olive oil or clarified butter and spread evenly on a cooking sheet. Season with salt and pepper to your taste and put the sheet into a preheated 400 degree oven. Roast vegetables for 30 to 40 minutes, turning occasionally, until the vegetables begin to carmelize and soften. Remove from the oven and either serve immediately or later at room temperature. Want a variation on french fries? Take carrots and parsnips, peel and cut them into strips about 3 inches long. Then roast just as described.

Gardening - Hellebores

Flowering plants aren't just a summertime phenomenon. If you're looking for a plant to provide winter color to your garden you can't go wrong with hellebores.

Hellebores are hardy perennials that flower from the late fall to early spring. These plants prefer part shade or shade and will do well if planted in well composted soil. Hellebores can be used quite well as cut flowers. Honeyhill Farms Nursery is one of the premier hellebore growers in Oregon. Audrey and Jim Metcalfe will have a wide variety of hellebores to choose from this weekend. Nancy Seaman and David Farris at Farris Seaman Plants will have hellebores as well as many other plants to choose from if you want to get a start on your garden.