Thursday, November 20, 2008

Grapevine November 23 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Coffee Braised Bison Short Ribs

The market will be full of Thanksgiving oriented foods this week. Kooloolan will be bringing extra turkeys, Jacobs Creamery will be bringing flavored butters, Wild Oregon has cranberries and wild huckleberries along with fish, plus lots of great seasonal fruits and vegetables. And yes Freddy Guy Filberts is coming back to the market. Barb will be there on Sunday.

While many of us are gearing up to celebrate Thanksgiving there are others in the communities for whom the recession has really hurt. Food insecurity and hunger are again rising in Oregon. Neighborhood House and Loaves and Fishes are two organizations working on this problem in SW Portland. Both groups are experienced an increased demand for their services. Please consider donating to these nonprofits this holiday.

Despite the rainy weather in the middle of the week, it looks like we'll have good weather on the weekend. See you on Sunday!

Eamon Molloy
Market Manager

PS Don't forget to check out the Food Network's "Road Tasted Thanksgiving Special" airing 10pm Friday, November 21 starring Hillsdale's Three Square Grill. Gina and Pat Neely followed David through the kitchen, while preparing heirloom cornbread stuffing and Three Square's cranberry preserve, one of Picklopolis’ most popular seasonal items. A walk out of the restaurant's backdoor for a tour of the Hillsdale Farmers Market provided the Neely’s a visit with the sources of many of the ingredients used. It should be fun to watch.

What's Coming To The Market This Week?

Apples and pears will be the dominant fruits at the market this weekend. You should also find small supplies of wild huckleberries. A few farmers with greenhouses have small supplies of strawberries and raspberries. I will send a tweet if berries show up on Sunday morning.

Winter squashes and root vegetables (beets, carrots, celeriac, parsnips, potatoes, radishes) will be plentiful this weekend. Greens (collards, chard, kale, mizuna, spinach) will be readily available as well as cabbage, broccoli, brussell sprouts and celery.

For those who didn't reserve a turkey from Kookoolan Farms, there will be a few each of broad-breasted white turkeys and heritage breed Red Bourbon turkeys available for sale at their stall on Sunday. (Kookoolan is not taking reservations for these remaining turkeys. First come, first served only.) Kookoolan will also have fresh poultry (duck, chicken and goose) and frozen (chukhar partidge and guinea hen) available for sale. Greenville Farm and Kookoolan Farm will have eggs for your baking needs.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

Blossom Vinegars
Cherry Country
Freddy Guy Filberts
Honeyhill Nursery
Savory et Sweet
Two Brothers Chocolate

Columbia River Fish (back in February)
Linda Brand Crab

Cooking Ideas - Coffee Braised Bison Short Ribs

Here is the recipe I wrote about in the last newsletter. Everyone has their own holiday recipes so you don't need one from me. Doreen Zemble of Zbeans gave me this recipe. You can get the ribs, coffee, honey, rosemary bacon, onions, pepper and garlic all at the market so this really is a good market recipe. Enjoy!

Coffee Braised Bison Short Ribs (from Doreen Zemble, ZBeanz)

2 lb. bison short ribs
2 cups water or broth
1½ cup strongly brewed coffee
1 Tbsp. kosher salt
3 Tbsp. honey
1½ Tbsp. chopped rosemary
1½ Tbsp. Worcestershire sauce
2 oz. chopped bacon
1 cup chopped onions
4 cloves of garlic, chopped
½ jalapeno or other hot pepper
½ cup strong brewed coffee
1 cup broth
2 Tbsp. chili sauce
2 Tbsp. mustard (Rose City)
2 tsp. apple cider
2 tsp. soy sauce


1. Mix together 2 cups water/broth, 1 ½ cups coffee, salt, honey, rosemary and Worcestershire sauce and stir until salt is dissolved. Add short ribs and marinate for 6 hours.
2. Preheat oven to 325 degrees.
3. In a covered pot that can go into the oven:
4. Sauté bacon until crisp, remove from pan and set aside. Remove ribs from marinade, brown and set aside. Add onions garlic and pepper and sauté until softened. Add all other ingredients and bring to a boil. Place the bacon and the ribs back in pot. Cover and place in oven and braise for 2 - 2 ½ hours, checking occasionally. If liquid cooks off, add more broth. Meat should be very tender when done.

You'll find a printable version of the recipe here.