Grapevine July 29 2007 Market

this week
- What's Coming To The Market This Week?
- Red Cross Blood Drive This Sunday
- Cooking Ideas-Blueberry-Lemon Squares

There is a lot going on in Hillsdale this Sunday! The 31st annual Hillsdale Business and Professional Association Blueberry Pancake Breakfast is this Sunday running from 8:30 to Noon in the Casa Colima parking lot at 6319 SW Capitol Hwy. Just a few doors down the street, the Hillsdale Alliance is conducting a book sale from 10am to 3pm. At the market (as always open 10am to 2pm), there is a blood drive. And if it's warm and you have your swimsuit, Wilson Pool opens at noon. So there is definitely something for everyone.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Last week's rain, while good for our lawns, caused problems for the strawberry, raspberry and blackberry crops. Mold problems have impacted the supply of both for many farms. There will be strawberries, raspberries and blackberries available but the supply will be lower. Blueberries should be readily available. Peaches are still in good supply this Sunday as are apricots, nectarines and cherries.

Tomatoes will be available as will cucumbers, eggplant and green peppers. Root crops like garlic, potatoes, onions, carrots will be readily available as well. Broccoli, cauliflower, kohlrabi and greens (kale, lettuce, spinach, arugula) will be in good supply too. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Ancient Heritage Dairy
Blossom Vinegars
Salubrious
Stephens Farm
The Smokery

OUT
Chanka's (back next week)
Happy Harvest (back next week)

Red Cross Blood Drive This Sunday

The Hillsdale Farmers' Market is sponsoring a Blood Drive this Sunday. Blood is always is always in short supply and in the summer even more so. The Bloodmobile will be located near the SW Capitol Hwy entrance. You can save some time by seting up an appointment in advance. Just contact the Red Cross at 503.528.5608.

Cooking Ideas-Blueberry-Lemon Squares

Lemon squares are good anytime but when fresh blueberries are available, why not use them? This recipe is from the Oregon Blueberry Commission. There is a recipe page on the commission's website as well as a lot of other really good information.


Oregon Blueberry-Lemon Squares

2 cups rinsed Oregon blueberries
2 1/4 cups all-purpose flour
1/2 cup powdered sugar
1 cup (1/2 lb.) butter
4 large eggs
1 teaspoon grated lemon peel
1/3 cup lemon juice
1 cup granulated sugar
1/2 teaspoon baking powder

Mix flour and 1/2 cup powdered sugar until blended. Mix in butter, cut into small pieces with a large fork until dough holds together when squeezed. Press evenly over the bottom of a 9x13-inch pan. Bake in a 350 degree oven until crust is golden brown, usually 20-25 minutes. While the crust is baking, whisk eggs together with granulated sugar, lemon peel, lemon juice and baking powder. Stir in Oregon blueberries. Pour egg mixture over warm, baked crust. Return to the oven and bake until the filling is firm and does not move when gently shaken, usually 20-25 minutes. Sprinkle with teaspoon powdered sugar and let cool at least 15 minutes. Serve warm or cool.

Grapevine July 22 2007 Market

this week
- What's Coming To The Market This Week?
- Red Cross Blood Drive Next Week
- Cooking Ideas - Sauerkraut

This week's rain was a big contrast to last week's heat wave. It almost felt like I was back in Western NY.

This is the last weekend that the Hillsdale Alliance will be collecting books. The book sale is next Sunday, July 29th at the former Estby Gas Station next to Baskin-Robbins. The 31st annual Hillsdale Business and Professional Association Blueberry Pancake Breakfast will also be next Sunday. The Pancake breakfast will run from 8:30 to Noon, the book sale will run from 10am to 3pm. The market, as always, is 10am to 2pm.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Peaches will be in good supply this Sunday as will apricots, nectarines and cherries. Blackberries, blueberries, marionberries, raspberries and strawberries will be available although the heat will have taken its toll on these crops by the weekend.

The hot weather has brought on the summer vegetable crops. Tomatoes will be available as will eggplant and green peppers. The heat caused some problems for lettuce, spinach and other greens but there will still be a good supply. Garlic, new potatoes, onions, carrots will be readily available as well. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.


IN
Cherry Country
Columbia River Fish
Kookoolan Farm
Stephens Farm

OUT
Ancient Heritage Dairy (back next week)
Blossom Vinegar (back next week)
Little Pots and Pans (back next week)
The Smokery (back next week)

Red Cross Blood Drive Next Week

The Hillsdale Farmers' Market is sponsoring a Blood Drive next week (July 29) at the market. Blood is always is always in short supply and in the summer even more so. You can set up an appointment in advance of the July 29th date. To schedule your appointment or for more information, contact the Red Cross at 503.528.5608.

Cooking Ideas - Sauerkraut

OK, so fermentation isn't really cooking. But we are transforming a raw vegetable into something else.

I've always loved sauerkraut. Anyone growing up in New York City or the suburbs in the sixties remembers the Hebrew National hot dog stands in Manhattan. You could find the carts by following the smell of the sauerkraut. I didn't like mustard, relish or the ubiquitous condiment, ketchup, on the dog. Sauerkraut, pile it on.

For some reason I never bothered to make my own sauerkraut. Last summer, I was handed 4 heads of cabbage. One head of cabbage, I would have made coleslaw. But 4 heads meant that it was time to make sauerkraut. Thanks to the Internet I (and you!) can access the Oregon State University Extension Service. The recipe below is adapted from PNW 355 Pickling Vegetables. The document can be downloaded from the Food Preservation page.

Sauerkraut

Special Equipment:
Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
Plate that fits inside crock or bucket
One quart jar filled with water or rocks
Cloth cover (dish towel or large cloth napkin works fine)

Ingredients:
5 pounds cabbage
3 tablespoons kosher or pickling salt

Clean and scald the crock or bucket. Set aside.

Remove outer leaves of cabbage, wash heads and dry. Chop or grate cabbage finely, about 1/4 inch in thickness. Place cabbage into a large bowl and mix with the salt. Pack cabbage firmly into the crock. (Don't be gentle with the cabbage; pack the crock firmly.) Once crock is packed, put plate and weight on top.

Check crock after a few hours. The cabbage should have exuded liquid. if not. remove plate and weight, add brine (1 1/2 tsp per quart water) to crock and put plate and weiot back. Store at 70 to 75 degrees. Check every other day or so and remove ay bloom that may have formed. Kraut should be fully fermaneted in 3-4 weeks. Once fermented, place in jars ensuring that kraut is covered by at least 1/2 inch of brine.

Grapevine July 15 2007 Market

this week
- What's Coming To The Market This Week?
- Red Cross Blood Drive July 29
- Cooking Ideas - Dry-Fried Green Beans

This week's record-setting heat wave was a sure reminder that we are in the height of summer. Thank goodness the temperatures will be a bit more reasonable this weekend. Nonetheless, be sure to put on sunscreen when you go out and drink plenty of fluids. While you're hydrating yourself, be sure to leave out water for your pets too.

Pacific Artists Dance Center has a new dance class starting this Sunday. If you drive to the market, please help us be a good neighbor by honoring the restricted parking signs. If you are coming at the peak market hours (11:00am - 1:00 pm) come to the SW Vermont entrance (near Rieke Elementary) There is plenty of parking on both sides of SW Vermont St.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

We have a new vendor starting this Sunday. Kookoolan Farm raise chickens in Yamhill, Oregon. Kookoolan Farm is one of only four farms in the state to have a certified processing facility on the farm. Their chickens are pasture raised and not treated with antibiotics. Stop by their booth on Sunday and say hello.

Peaches will be in good supply this Sunday as will apricots, nectarines and cherrries. Blackberries, blueberries, marionberries, raspberries and strawberries will be available although the heat will have taken its toll on these crops by the weekend.

The hot weather has brought on the summer vegetable crops. Tomatoes will be available as will eggplant and green peppers. The heat caused some problems for lettuce, spinach and other greens but there will still be a good supply. Garlic, new potatoes, onions, carrots will be readily available as well. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Ancient Heritage Dairy
Cherry Country
Columbia River Fish
Kookoolan Farm
Little Pots and Pans

OUT
Stephens Farm (back next week)
The Smokery (back July 29)

Red Cross Blood Drive July 29

The Hillsdale Farmers' Market is sponsoring a Blood Drive on July 29 at the market. Blood is always is always in short supply and in the summer even more so. You can set up an appointment in advance of the July 29th date. To schedule your appointment or for more information, contact the Red Cross at 503.528.5608.

Cooking Ideas - Dry-Fried Green Beans

Seeing the big piles of green beans at the market often makes me think of one of my favorite Chinese restaurants in West Irondequoit, NY a Rochester suburb. This restaurant was tiny, perhaps 4 tables, but did a tremendous takeout business. The first time I went in to pick up our order I was greeted by an enormous pile of green beans being methodically prepped by two cooks. Needless to say, the food was excellent.

Dry-fried green beans are pretty easy to make. The "dry-frying" really makes the dish work. The bean's skin puckers and begins to brown and the beans is tender but a little crunchy at the same time. Feel free to adjust the chili paste if you prefer a hotter or milder dish. Enjoy!

Dry-Fried Green Beans
1 lb green beans
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1/2 teaspoon chili paste
1 tablespoon soy sauce
4 tablespoons vegetable or peanut oil for stir-frying

Wash beans and trim ends. Cut beans into 2 inch long pieces. Heat oil in a wok or large frying pan over medium heat. Add beans and stir-fry for about 5 minutes, until beans are cooked and tender with slightly puckered skins. Remove from pan and set aside.

Heat 2 tablespoons of fresh oil over high heat. Add the garlic and ginger. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.

Add the green beans and the soy sauce. Stir everything together, and taste and adjust the seasoning if desired. Serve hot.

Grapevine July 8 2007 Market

this week
- What's Coming To The Market This Week?
- Red Cross Blood Drive July 29th
- Cooking Ideas - Cucumber Soup

I hope everyone had a good July 4th celebration. We've got another great market coming up. Tastebud is back this weekend making bagels, the summer fruits (apricots, nectarines, red currants, raspberries, blueberries and blackcaps) are coming in and the weather forecast is for sun and 80 degrees. Who could ask for more?

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

It's definitely berry season. Strawberries are starting to wind down but blueberries and raspberries will be plentiful. Marionberries should be available too. Peaches aren't quite ready yet but apricots and nectarintes will be available this weekend.

As for vegetables, new sweet onions (walla walla and others), green beans, fava beans, spinach and a wide variety of lettuces will be readily available. Broccoli, cauliflower, carrots, chard and kohlrabi should be in good supply as well. For the complete list of who's coming this weekend check the availability list.

IN
Flamingo Ridge
Tastebud

OUT
Ancient Heritage Dairy (back next week)
Cherry Country (back next week)
Little Pots and Pans (back next week)

Red Cross Blood Drive July 29

The Hillsdale Farmers' Market is sponsoring a Blood Drive on July 29 at the market. Blood is always is always in short supply and in the summer even more so. You can set up an appointment in advance of the July 29th date. Just stop by the information booth for more information.

Cooking Ideas - Cucumber Soup

When summertime temperatures get really warm, many of us want to eat something cool. Salads are great but sometimes I just want soup. There are many cold soup ideas. This cucumber soup recipe is easy and there's no cooking involved. A good recipe for a really hot day. Enjoy!

Chilled Cucumber Soup

4 cucumbers (about 2 pounds)
1 small clove garlic, minced
2 cups plain yogurt
1 cup milk
1 tablespoon fresh dill, minced
salt and pepper

Peel, halve and seed the cucumbers. Cut 1 cucumber into quarters then slice into 1/2 thick pieces. Set aside. Process the remaining cucumbers, garlic and dill in a food processer until smooth. Transfer to a large bowl. Stir in yogurt, milk and sliced cucumber. Season to taste with salt and pepper. Refrigerate untli well chilled, about 30-45 minutes.