Thursday, January 11, 2007

Grapevine Jan 14 2007 Market

this week at the market

--What's coming to the Market this week?
--Winter Feast - February 18
--Market Vendors In The News

--Recipe Ideas - Saag (sort of)

The second week of January seems to be the week with the wild weather. In 2004, it snowed all week stopping just in time for volunteers to shovel out the market site. In 2005, there was an ice storm and the market was cancelled. Last year's weather was mild in comparison, 40 degrees and heavy rains. As I write this newsletter, flurries are falling and school closures are being announced. This Sunday will be cold but clear. So just put on your hat and gloves and come on down to the market. See you on Sunday!

Eamon Molloy
Market Manager

What's coming to the Market this week?

The produce available this week will be very much dependent on the weather. While the root vegetables, brassicas and greens can withstand the cold temperatures just fine, the farmers can't pick unless the temperature is above freezing. If the weather is cooperative, greens such as chard, kale, arugula, and mustard greens should be available as well as endives, escarole, chicory and field salad mix. Root vegetables (beets, carrots, celeriac, potatoes, onions, turnips), broccoli and cauliflower should be available too. Winter squashes have already been harvested and won't be affected by the weather. The availability list will be updated through the weekend as things change.

Ancient Heritage Dairy (sheep's milk cheeses) NEW
Pitkin-Winterrowd Farm (eggs)

Blossom Vinegar (back April 15)
Farris-Seaman Plants (back February 11)
Finales Desserts (back Feb 11)
Gales Meadow Farm (back Feb 11)

Winter Feast - February 18

The Hillsdale Farmers' Market and the Chefs' Collaborative will be holding a Winter Feast on February 18, 2007, 5-8 PM in the Multnomah Arts Center. The Winter Feast is a celebration of our mid-winter harvest, pairing chefs from Portland's finest restaurants with the regions best growers, ranchers and fishermen. It's a nosh-around format showcasing the winter harvest and the region's great wines and brews. Tickets are $50 per person and will be available starting this Sunday at the market.

Market Vendors In The News

Two Hillsdale Farmers' Winter Market vendors have been in the news the last few weeks. Anthony and Carol Boutard of Ayers Creek Farm have an article in the latest issue of Edible Portland. Their article highlights the greens available in the winter season. (You can pick up a copy of Edible Portland at the info table.) Vibrant Flavors and its flagship product, Oregon Dukkah, received a rave review in the online newsletter Supermarket Guru . Congratulations to both vendors.

Recipe Ideas - Saag (sort of)

Saag is an Indian dish. Most of us are familiar with saag paneer, the wonderfully creamy spinach-cheese dish. Saag more generally refers to greens. If you read through an Indian cookbook, you'll often find a saag dish using mustard greens or other greens.

The recipe below also appears in the January 2007 issue of Edible Portland accompanying the "What's in Season" article by Anthony and Carol Boutard. I called the recipe "Sort of Saag" because it resembles a saag but isn't really a saag. You can serve it as a side dish or add chicken or a paneer type cheese to turn it into a main dish. Enjoy!

Sort of Saag

1 lb. greens mix, washed and coarsely chopped
1 cup finely chopped onion
6 Tbs canola or grapeseed oil
2 Tbs finely chopped ginger
3 minced garlic cloves
2 tsp garam masala
1/2 tsp turmeric powder
1/8 tsp cayenne pepper (optional)
2 tsp salt

Set two quarts of water to boil in a large pot. When water boils, add salt and greens and lower to a simmer. Cook greens uncovered until tender, about 10 minutes. Drain, reserving 1/ 2 cup of water.

While the greens are cooking, heat the oil over medium heat in a large pan or wok. Add onions, and cook until the onion begins to soften and become transluscent. Add garlic and ginger, stir for a minute, then add spices stirring constantly.

Add the cooked greens and reserved water to pan. Cook for another 20 minutes, add salt and pepper to taste and serve.

Makes about 4 servings.

Note: Several winter greens have a nice peppery bite and you won't need to add cayenne. If you want spicier greens add the cayenne when adding the other spices.

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