Hillsdale Farmers' Market Grapevine Newsletter

Grapevine has moved

2009-08-08T08:46:00.000-07:00

No doubt some of you have noticed that there hasn't been anything posted here for a while. Our website had a major overhaul and the newsletter archives are now posted on that site. The Grapevine can be found here. We'll keep this site up for the archives. Thanks for reading and see you at the market.

Grapevine May 31 2009 Market

2009-05-28T15:38:00.000-07:00

this week
- What's Coming To The Market?
- Cooking Ideas - Slacker Boccone Dolce

We've got another good weekend coming up. Unger Farm returns to the market this week. Liepold Farm will be in the next week or two. Other market favorites will be returning in the next few weeks as we get closer to summer.

Don't forget to visit our newly redesigned website. The site is more interactive and you can leave comments. We'll be adding recipes, photos, volunteer opportunities and more. Check it out.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The nice warm days and evenings we've enjoyed have not only been good for Little League games but berries as well. Unger Farm returns to the market this week with strawberries. Happy Harvest, Deep Roots Farm, Rick Steffen Farm and Stephens Farm should all have strawberries as well. You should also find morel mushrooms, arugula, asparagus, spring onions, pea shoots, lettuce, beets, carrots and rhubarb as well. There will be a wide assortment of vegetable starts, herbs, perennials and bulbs. Gales Meadow Farm returns to the market for the last time this season with a wide variety of certified organic vegetable starts, especially pepper plants.

Pine Mountain Ranch recently began processing chickens on the ranch and is now offering fresh and frozen whole chickens along with its usual supply of bison, yak, elk and beef. Other meats at the market include Sweet Briar Farm (pork) and Draper Girls Country Farm (lamb and goat).

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. For Sunday morning updates, check Twitter feed either on our website sidebar or on our Twitter page.

IN
Gales Meadow Farm (last week for the season)
Happy Harvest
Unger Farm

OUT
Ancient Heritage Dairy (back next week)
Blossom Vinegars (back June 28)
Kookoolan Farms (back June 28)

Cooking Ideas - Slacker Boccone Dolce
Strawberries are starting to come into the market in a big way so I thought it was time for a strawberry recipe. I love the name of this recipe. As Carrie explains in her introduction to the recipe, "boccone dolce" means "sweet mouthful". The slacker part comes from using store bought meringue cookies. You can use any berry in this recipe.Enjoy!

Slacker Boccone Dolce
By Carrie Floyd, from the Culinate Kitchen collection

Ingredients
Chocolate sauce
4 oz. semi- or bittersweet chocolate, roughly chopped
2 Tbsp. water
¼ cup cream
1 Tbsp. unsalted butter
1 Tbsp. Grand Marnier
1 tsp. vanilla
Bocconi dolci
3 pt. fresh raspberries, strawberries, or marionberries, washed and dried
1 pt. whipping cream, whipped to soft peaks and lightly sweetened
2 cups meringue cookies, gently crushed with a rolling pin
1 high-quality chocolate bar, for shaving

Steps

1. Make the chocolate sauce: Place the chopped chocolate, water, and cream in a heavy saucepan. Over low heat, melt the chocolate, stirring often. Once the chocolate has melted, turn off the heat and whisk in the butter, Grand Marnier, and vanilla. Pour sauce into a pitcher and allow to cool to room temperature.

2. Prep the bocconi dolci: Place half of the berries in a medium-sized shallow bowl and crush them with the back of a big spoon (if using strawberries, slice all of them into a bowl). If the berries are not particularly sweet, sprinkle them with sugar.
3. Whip the cream into soft peaks; sweeten with a spoonful of sugar as you’re whipping the cream.

4. Place the meringue cookies on a clean counter and gently — you still want chunks of meringue, not pulverized bits — crush them with a rolling pin.

5. With a vegetable peeler, shave curls of chocolate from the chocolate bar. (You can also use a box grater to grate smaller bits of chocolate.)

6. Assemble the bocconi dolci: Spoon a large spoonful of whipped cream onto a plate or into a pretty glass. Top with ½ cup crushed meringue. Top meringue bits with a large spoonful of the crushed berries and a small handful of the whole berries. Drizzle chocolate sauce over the berries. Add a dollop of whipped cream, a few whole fresh berries, and a sprinkling of the shaved chocolate.

Grapevine May 24 2009 Market

2009-05-21T13:45:00.000-07:00

this week
- What's Coming to the Market?
- Vote For Your Market
- Cooking Ideas - Artichokes with Caper Mayo

Looks like we've a sunny Memorial Day weekend ahead. The warmer temperatures are good for the strawberries too.

Now that our redesigned website is up and running, we will be migrating the archives for the availability list and the Grapevine to the site. Just click on the Grapevine or Availability List category on the right side. I am publishing on the blogs and the new site for now but will move completely to the website on July 1. We'll maintain the old sites as they are but will not be publishing to them after the June 28 market.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Arugula, spring onions, pea shoots, radishes, lettuce, beets, carrots will be readily available this week. Asparagus will be in good supply including the white and purple varieties. As for fruits, you will find apples, pears, and strawberries. There will be a wide assortment of vegetable starts, herbs, perennials and bulbs.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. For Sunday morning updates, check Twitter feed either on our website sidebar or on our Twitter page.

IN
Ancient Heritage Dairy
DeNoble Farm
Fraga Farm
Happy Harvest

OUT
Gales Meadow Farm (back next week for the last time this season)
Kookoolan Farms ( back June 28)
Red Dragon Nursery (back next week)

Vote for Your Favorite Market

American Farmland Trust has announced its first vote for “America’s Favorite Farmers Markets” contest. The contest is a nation-wide challenge to see which of America’s 4,685 farmers markets can rally the most support from its customers. The goal is to promote the connection between fresh local food and the local farms and farmland that supply it. Market shoppers will vote to support their favorite farmers’ market at www.farmland.org/vote starting in June. Results will be announced during Farmers’
Market Week August 2 - 8, 2009.

The contest is a fun way to promote local markets local food. The Hillsdale Farmers' Market is registered for the contest which opens June 1.

Cooking Ideas - Artichokes with Caper Mayo

DeNoble Farm is back with week with artichokes. Here's a pretty easy recipe from Carrie Floyd from the Culinate recipe box. Enjoy!

Artichokes with Caper Mayo (from Culinate Kitchen Collection)

Ingredients
2 large artichokes
2 lemons, halved
1 tsp. herbes de Provence, or ½ tsp. each dried thyme and rosemary
1 tsp. black peppercorns
1 bay leaf
½ cup mayonnaise
1 clove garlic, minced or pressed
2 Tbsp. capers
~ Salt
~ Fresh ground black pepper to taste

Steps

1. Fill a medium-large pot (large enough to just hold the artichokes) over halfway with water. Squeeze the juice of one lemon into the water (reserving the squeezed lemon halves), then add a generous pinch of salt, the herbes de Provence, peppercorns and the bay leaf; bring to a boil.

2. Meanwhile, prepare the artichokes by first pulling off their tough outer leaves, cutting off the pokey tips of the leaves with either a knife or scissors, trimming the stems, and rubbing the cut surfaces of the artichoke with the squeezed lemon halves.

3. Once the artichokes are prepared, add them to the water, stem-side down. Cook, partially covered, at a gentle boil for 35 to 45 minutes. The artichokes are done when a leaf can be easily pulled off and when the bottom is tender enough to be pierced with a paring knife. Remove artichokes from the water and drain, upside down, in a colander. If you are serving them warm, let them drain a few minutes first; otherwise, drain, then chill.

4. While the artichokes are cooking (or chilling), make the caper mayo. Squeeze the juice of the remaining lemon into the mayonnaise; stir. Add garlic and capers and blend well; season to taste with salt and pepper.

5. To eat: Remove leaves one at a time from the artichokes and, as you do so, dip the bottom of each leaf into the caper mayo and scrape with your teeth the meaty part of the leaf. Once you get to the middle part of the artichoke, remove the purple leaves and choke (the fuzzy center) with a paring knife, to reveal the heart. The heart, once trimmed of the choke and any fibrous strings of the stem, is the best part.

You can find a printable version of the recipe here.

Grapevine May !7 2009 Market

2009-05-14T13:30:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Penne With Asparagus and Morels

Wow, three Sundays in a row without rain. I guess we being rewarded for all those snowy, icy winter market sessions.

As we move closer to summer, more vendors will start returning to the market. Stephens Farm returns this week. They will be bringing strawberries too. Ancient Heritage, DeNoble Farm and Fraga Farm are all off this week and back next week. In other farmer news, Jeff Rosenblad of Happy Harvest Farm was featured in a Salem Stateman Journal article this week. You can read the article and watch a video here.

Greg Clarke returns to Hillsdale this Sunday. Always popular, Greg is looking forward to being back at the market. And we are looking forward to hearing Greg play.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Asparagus, morels, radishes, lettuce, kale, spring onions, spinach, raab, broccoli, cauliflower top the list of vegetables you'll find this weekend. You should also find an ample supply of hydroponic tomatoes, shiitake and maitake mushrooms, spinach, arugula and carrots. As for fruits, you will find apples, pears, and strawberries. With the return of Stephens Farm there should be more berries this weekend too. For all you gardeners, there will be a wide assortment of vegetable starts, perennials and trees.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. For Sunday morning updates, check Twitter feed either on our website sidebar or on our Twitter page.

IN
Copper Crown
Greengable Farm
Stephens Farm
Vanveen Bulb

OUT
Ancient Heritage Dairy (back next week)
DeNoble Farm (back next week)
Kookoolan Farms ( back June 28)

Cooking Ideas - Penne With Asparagus and Morels

Asparagus and morels are plentiful this time of year. I've been thinking an easy dish using both of them all week. Pasta is always a safe bet. I like to use penne with this dish because you can cut the asparagus into the same length as the noodle. I'm not the only one thinking about morels and asparagus. Portandia, a market shopper, posted a nice recipe on her blog too. I like pecorino and included it in this recipe but you can certainly not use cheese if you want a vegan dish. Enjoy!

1 lb. asparagus (one bunch) ends trimmed and cut into 1½ inch pieces
3 oz. fresh morels, cleaned and sliced in half
3 cloves garlic, minced
¾ lb. penne
2 Tbsp. olive oil
~ salt
~ pepper
~ Pecorino Romano, grated (optional)

Steps
1. Set a large pot of water to boil and cook penne.
2. In a large skillet, heat olive oil over medium high heat. Add morels and garlic. Saute for about five minutes. Add asparagus and cook until the asparagus is bright green and just cooked.
3. Place cooked penne into a large serving bowl. Add vegetables, stir together, season to taste.
4. If desired, serve with grated Pecorino Romano.

Printable version here.

Grapevine May 10 2009 Market

2009-05-07T13:30:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking For The New Economy
- Cooking Ideas - Crepes

Happy Mother's Day!

What a great opening weekend. Nice weather (not the predicted rainstorms), good food and happy people. It was nice to see many of our summer vendors back for the season. More will return as we move towards summer.

We have a cooking demonstration scheduled for this Sunday. Jean Johnson, author of Cooking Beyond Measure and Measure Free Recipes blog, will show us ways to leave the measuring cups behind, take back the kitchen and eat well. Jean will be demonstrating how to make a variety of sweet and savory crepes. Jean has strong beliefs about cooking which she shares in the article "Cooking For The New Economy" below. We plan on having Jean visit us throughout the season to demonstrate how to cook seasonally and have fun in the kitchen.

It took longer than we hoped but our website has a new look. We are now able to archive all the Grapevine and the availability list on our site as well as do a lot of other things. Take a look and leave a comment.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

With the return of DeNoble Farm, you will definitely find artichokes at the market this Sunday. You will also find asparagus, radishes, lettuce, kale, chard, spinach, lettuce, raab, broccoli, cauliflower and lots of other vegetables. As for fruits, you will find apples, pears, kiwi and strawberries. For all you gardeners, there will be a wide assortment of vegetable starts, perennials and trees.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. For Sunday morning updates, check Twitter feed either on our website sidebar or on our Twitter page.

IN
Ancient Heritage Dairy
DeNoble Farm
Farris Seaman Plants
Garden Color

OUT
Copper Crown (back next week)
Kookoolan Farms ( back June 28)
Vanveen Bulb (back May 17)

Cooking For The New Economy-Eat Well & Tighten Your Belt

The economy is lurking outside our doors like the big bad wolf. We want fresh ideas on thrift, yet we hope to maintain an enjoyable quality of life. It can happen. We can eat exceedingly well and tighten our belts. All it takes is lightening up and having some fun in the kitchen.

We’ve identified the problem with the Standard American Diet (SAD). These days, most know that shopping the perimeter of the grocery is a healthier, more affordable way to fill the larder than schlepping into the inner aisles for things in crinkly packages. Many more are hip to the local, seasonal buzz that has centered the delicious revolution in one’s own eco-region, if not one’s own backyard. Yet, we keep consuming more ready to eat food than our health and wealth can stand. Why?
Culinary history suggests formal recipes have put too fine a point on cooking. At the end of a long day, few of us are in the mood for doing the equivalent of a small chemistry experiment when all we want is dinner.
Besides, following rote directions from elite authorities in your own kitchen isn’t all it’s cracked up to be. Here they got to have all the fun of creating the recipes, and we’re pretty much relegated to being technicians. Putting on your reading glasses to make dinner? What’s wrong with this picture?

Americans only got measuring cups in the early 1900s, and everyday cooks around the world today still go with the flow. Back in the 1950s when renowned British foodie, Elizabeth David studied Mediterranean food, the Italians welcomed her into their kitchens, but they took little interest in quantities or measurements. According to David’s official biographer, Artemis Cooper, “David marked a jug out in both imperial and metric measurements, and on occasions ‘I stood over the cooks and simply forced them to show me what they meant by a handful.’”

The late food and wine critic who loved France so much he moved there, Richard Olney, did the same thing, but with clear reservations. In his introduction to Lulu’s Provencal Table, published in 1994, Olney writes that imprisoning the art of cooking in chilly formulas is like robbing a bird of flight.

The point is, of course, that we’d probably cook more delicious, healthy, affordable food if we left our measuring cups behind. For example, here’s an approach to Roasted Parsnips and Carrots:

French fry lovers will almost always give a plate of roasted parsnips and carrots fresh from the over a big nod of approval.
Slice parsnips and carrots on the diagonal. Shine them up with some good oil. Rub with paprika, coarse salt, and cracked pepper. Roast on a tray in a medium oven, turning the roots after fifteen minutes so each side gets golden brown.

Parsnip peelings are tougher than carrot, and depending on how thick you slice your pieces can be too much chew for some. Experimenting, doing one root with the peel and another without is one way to find out what you think. (Remembering that many nutrients lie just below the skin might make you more predisposed to give the peelings a serious chance.) That’s it. Enjoy.

In other words, simple everyday cooking just isn’t that difficult and the food you’ll turn out will be right up there with Garrison Keillor’s Powdermilk Biscuits-the ones “that give shy persons the strength to get up and do what needs to be done.” That’s what cooks in the world’s great ethnic traditions who cook creatively know. That’s what our ancestors knew. And that’s what we can rediscover ourselves.

Jean Johnson is the author of Cooking Beyond Measure: How to Eat Well without Formal Recipes. She has a doctorate in cultural history and lives in Portland, Oregon where she reads, writes, cooks, gardens, and bikes. Jean will be conducting a demonstration this Sunday at 11am. She will also have copies of her book available for purchase.

Cooking Ideas - Crepes

As mentioned earlier, Jean will be conducting a cooking demonstration this Sunday at 11 am. Jean kindly shared her recipe for crepes from her book Cooking Beyond Measure. Jean will show us ways to use crepes this Sunday. Enjoy!

Rolled Up Pancakes

They're called crepes today, but when I was growing up we just called them rolled ups. Mom made them on weekends because although they are easy, they do take time. If you give these a try and get some confidence going, know that they're great for corralling cooked vegetables as well.

Recipe Note

Beat in one egg for every cup of milk you use. Sprinkle in a little whole wheat pastry flour at a time and whisk. The goal is a silky batter comparable to a thin gravy. Add a pinch of salt and some vanilla, and let it set ten minutes or so.

Bring your pan up to medium heat and oil with a dab of butter. Then get ready to be quick on the draw. Ladle on some batter, very quickly lift the griddle, and swirl the batter around to coat the surface. Cook until the edges start to lift. Flip the thin pancake so the other side gets golden brown as well.

Details

Mom, and Aunt Kirsten Wilson who was also known for her rolled ups, used white flour for theirs. But once I got swept up in the late-1960s and its Appetite for Change-a phrase coined by Warren Belasco as the title for his book on "how the counterculture took on the food industry"-I've favored whole wheat pastry flour. Buckwheat flour also works as the world of blini makers well know. Actually, finely ground flours from the range of whole grains will work in rolled ups: cornmeal masa, quinoa, brown rice, millet, you name it.

The secret to rolled ups is being quick once the batter hits the griddle. It takes some practice, so expect rolled ups that look more like maps than perfect discs at first. Even these, though, will work since the edges are hidden once you roll them.

It's often the case that you have to go back and add more milk or flour to get a batter that flows just right. With patience, though, you'll find that making this special breakfast is not hard-only so time consuming that if you're cooking for a crowd you'll inevitably want to get two griddles going.

When I was young we ate rolled ups with butter and sugar, but these days a filling of warmed poached fruit and cottage cream sends me over the top. Sometimes I'll even go for pear wedges and beanpaste. Then again, there's the Scandinavian way that Aunt Kirsten favored: butter and raspberry jam-or the more traditional lingonberry.

On Learning Curves-

If rolled-ups sound daunting to you, all you have to remember is to make them the next time grandpa's around. Then just whisper to him that no matter how they turn out, he's supposed to ooh and ahh. That's what they do in Hopiland. Cooks learning to make piki bread, something much more difficult than rolled-ups, always present their first efforts to grandpa. That's the patriarch's cue to tell the fledging cook how delicious her creation is and eat the offering with great delight, even if it's thick and the ladies are teasing her about how it looks a map.

On the Griddle-

There's nothing like a cast iron griddle. Not only does it carry heat that cooks evenly and browns beautifully, all there is to cleaning is a quick wipe with a cloth. Between my griddle and cast iron wok, each of which have staked out rather permanent claims on the stove top, there is little washing of pots and pans going on in my kitchen.

Grapevine May 3 2009 Market

2009-04-30T13:45:00.000-07:00

this week
- What's Coming To The Market?
- Cooking Ideas - Nettles

The Market's 8th season starts this Sunday. The market season ran for 22 weeks back in 2002. We started adding winter dates in late 2003, adding months and market sessions through the years. This upcoming season will run 30 continuous weeks until November 22nd. We'll move to our twice monthly schedule in December.

There are a number of events happening this weekend. There will be free plant starts for the first 500 customers this Sunday. Josh Kadish is back for Jam Day with Josh. Rieke Elementary will be holding its annual Art Fair down in the gym. Finally, our neighbor, Food Front Cooperative Grocery, will be holding an event, "Gear Up For Gardening" with helpful tips, information and recipes to get your garden going. They will be featuring an interactive planting table geared toward inspiring younger gardeners.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Asparagus, fiddleheads, morels, nettles, radishes and rhubarb top the list of seasonal vegetables being harvested this week. You will also find kale, chard, spinach, lettuce, raab, broccoli and cauliflower. Apples and pears will be available as will kiwi.(Small amounts of greenhouse grown strawberries MAY be available. Check Twitter feed on Sunday morning for an update.) For all you gardeners, there will be a wide assortment of vegetable starts, perennials and trees.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. You can find Sunday morning updates on our Twitter feed located in the right column of the list page.

IN
Chanka's Catering
Deep Roots Farm
Red Dragon Nursery *NEW*
Salmon Creek Hydroponics
Salvador Molly's
Savory et Sweet

OUT
Ancient Heritage Dairy (back May 10)
DeNoble Farm (back May 10)
Garden Color (back May 10)
Kookoolan Farms ( back June 28)
Vanveen Bulb (back May 17)

Cooking Ideas - Nettles

Springwater Farms has been bringing nettles to the last few markets. Several people stopped me at the last market and asked how to prepare nettles. Here's is a recipe from Deborah Madison courtesy of Culinate.com. Enjoy!

Nettle Soup
From the book Local Flavors by Deborah Madison and Culinate.com

Ingredients
6-8 oz. nettle leaves (a plastic vegetable bag, filled)
1 cup sliced fresh onions, green garlic, plus greens, or scallions
1 small potato, thinly sliced
6 cups chard leaves, thinly sliced
~ Sea salt and freshly ground pepper
6 cups chicken stock, water, or vegetable stock
1/2 cup cream, hopefully organic cream from a dairy near you

Steps

1. Bring 3 quarts of water to a boil. Using tongs or wearing gloves to handle them, plunge the nettles into a bowl of cold water and swish them back and forth, then drop them into the boiling water for two minutes. Drain and coarsely chop. Discard any large stems.

2. Melt the butter in a wide soup pot and add the onion and potato. Cook over medium heat, stirring occasionally, until translucent, about 5 minutes. Add the chard, 1 1/2 teaspoons salt, and the stock or water. Bring to a boil, add the nettles, and simmer until the potato is completely soft, 15 to 20 minutes.

3. Puree the soup until smooth, then return it to the stove. (If the nettles were stemmy, pass the soup through a food mill.) Add the cream and taste for salt. Season well with pepper and serve plain or with whole-wheat croutons browned in butter.

You can find a printable version of the recipe here.

Grapevine 2009 Market Preview

2009-04-23T14:54:00.000-07:00

You're right, there is no market this week. As promised, here is a preview of the upcoming market season. May 3, 2009 marks the beginning of the 8th year of the Hillsdale Farmers' Market. Since its inception in 2002, the market has grown from 20 vendors in a 20 week season to 45 vendors in a year-round market running twice monthly in the winter and weekly in the summer. The weekly season extends into November this year running until the Sunday before Thanksgiving, November 22, 2009.

When the market returns to the weekly schedule, the no pet policy will again be in effect. Animals may return to the market in December.

See you on May 3rd!

Eamon Molloy
Market Manager

Who is Coming To The Market This Season?

Most of your favorite vendors are returning this season. A few vendors have altered their schedules. Here are the altered schedules:

Ancient Heritage Dairy - alternating weeks starting May 10
Blossom Vinegars - monthly
Kookoolan Farms - last market of the month starting June 28
Salubrious - alternating weeks starting May 3

There are also a few new vendors. Greenville Farms from Forest Grove has been at the market this winter and joins the market for the summer season as well. Sid and Lou Ann will be bringing eggs, fruits, vegetables and jams. Red Dragon Nursery from Happy Valley will be bringing a variety of Japanese Maple trees. Greenleaf Farm from Jefferson is a certified organic farm bringing berries and vegetables. Lastly, while not a new vendor, De Noble Farm is coming back to Hillsdale with artichokes, brussels sprouts, broccoli, tomatoes, calla lilies, crocosmia, and delphinium.

Here is the complete list of vendors as of April 22, 2009.

(o) = certified organic

Cheese
Ancient Heritage Dairy
Fraga Farms (o)
Jacobs Creamery

Fruits and Vegetables
Ayers Creek Farm (o)
Baird Family Orchards
Cherry Country (o)
Creative Growers (o)
Deep Roots Farm
DeNoble's
Draper Girls' Country Farm
Gathering Together Farm (o)
Gee Creek Farm (o)
Greenleaf Farms LLC (o)
Greenville Farms
Happy Harvest Farm LLC
Liepold Farms
Market Fruit/Packer Orchards
Rick Steffen Farm
Salmon Creek Hydroponics
Springwater Farm
Stephens Farm
Unger Farms Inc.
Vicki's @ Sun Gold Farm, LLC

Prepared Foods and Bakery
Blossom Vinegars
Boyco Foods
Copper Crown Fine Foods
Fressen Artisan Bakery
Nonna's Noodles
~~Salubrious~~ *April 30 2009 UPDATE - OUT FOR SEASON *
Souper Natural, LLC
The Brownie Farm
The Smokery

Flowers and Nursery
DeNoble's
Farris-Seaman Plants
Garden Color
Gales Meadow Farm
Herr's Family Farm
Red Dragon Nursery
Vanveen Bulbs, Inc.
Vicki's @ Sun Gold Farm, LLC

Seafood
Columbia River Fish
Linda Brand Crab
Wild Oregon

Meats and Eggs
Greenville Farms
Kookoolan Farms
Pine Mountain Ranch
Sweet Briar Farms

Ready to Eat
Alotto Gelato
Chanka's Catering
Salvador Molly's
Savory et Sweet
Sweet Briar Farms
Tastebud

Opening Day Festivities
As long time shoppers know, we always do something on Opening Day. This year is no different. Josh Kadish will be playing music and we'll be giving away plant starts to the first 500 customers.

Fellow Hillsdale Business and Professional Association member and neighbor Food Front Cooperative Grocery is holding an event entitled "Gear up for Gardening". The event runs 11am -5pm and will include helpful tips, information and recipes to get your garden going. Food Front will be featuring an interactive planting table geared toward inspiring our younger gardeners. The event is taking place at the store just a few steps away from the market.

Grapevine April 19 2009 Market

2009-04-16T13:31:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas Alu Gobhi (Potato-Cauliflower Curry)

The market session this Sunday marks the end of the winter schedule. There is no market April 26th but we will be back to begin the 8th season on Sunday May 3, 2009. The weekly season will end on the Sunday before Thanksgiving, November 22, 2009. When the market returns to the weekly schedule, the no pet policy will again be in effect. Animals may return to the market in December.

As I mentioned in the last newsletter, I will be sending out a market preview on April 23rd. There aren't too many changes but we will have a few new vendors and a few vendors have changed their schedules.

Verdura Culinary Gardens will be at the market again this Sunday and on April 19th to help you with gardening questions.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Cauliflower and broccoli along with several kinds of raabs will be available this week. Another sure sign of spring, radishes, leeks, nettles, asparagus and morels will be available as well. You will also find kale, chard, spinach and several kinds of salad and braising mixes this week. Apples and pears will be available as will kiwi.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. You can find Sunday morning updates on our Twitter feed located in the right column of the list page.

IN
Happy Harvest Farm
Linda Brand Crab
Sweet Briar Farms

OUT
Deep Roots Farm (back in May)
Garden Color (back in May)
Vanveen Bulb (back in May)

Cooking Ideas - Alu Gobhi (Potato-Cauliflower Curry

Trying to decide what seasonal item to focus on for the recipe can be tricky in the spring and fall. When Jeff Rosenblad of Happy Harvest Farm called and told me that he had a lot of cauliflower, I immediately thought of this recipe. There are a lot of recipes around. Some recipes add peas, others add carrots but at its core, alu gobhi is about cauliflower and potatoes. It's really not hard to make and it tastes great. Enjoy!

Alu Gobhi

Ingredients
1/4 cup vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon turmeric powder
2 garlic cloves, minced
1 tablespoon grated ginger
1 teaspoon garam masala
1 cauliflower, cut into bite size pieces
1 lb potatoes (not russets) peeled and cut into 1 inch cubes
1 onion thinly sliced
3 tomatoes, chopped
2 tablespoons chopped cilantro
1/2 teaspoon cayenne (optional)
salt

Steps
1. Heat the oil in a wide pot over medium-high heat.

2. Add the mustard seeds, stirring constantly. When the seeds begin to change color and pop (about 30 seconds), add turmeric, garlic, ginger and optional cayenne. Stir briefly, add onions, lower heat to medium and cook until onions are soft, about 5 minutes.

3. Add tomatoes and cook for until the tomatoes soften, then add cauliflower and potatoes. Stir everything together, turn heat to medium low, cover and cook until potatoes and cauliflower are soft, stirring occasionally. If vegetables appear too dry or start to stick to pot, add up to ½ cup of water. When vegetables are soft, add masala, stir together and cook for 1 minute. Taste, adjust seasonings, salt to taste, add cilantro and serve.

You can find a printable version of the recipe here.

Grapevine April 5 2009 Market

2009-04-02T13:30:00.000-07:00

this week
- What's Coming To The Market This Week?
- Getting Your Garden Ready
- Cooking Ideas - Early Spring Soupe Au Pistou

It's April and we are in the last month of our winter schedule. The last two winter market dates are April 5th and April 19th. The market begins its 8th season on Sunday May 3, 2009. By customer and vendor request, we have extended the weekly schedule into November. The weekly season will end on the Sunday before Thanksgiving, November 22, 2009. When the market returns to the weekly schedule, the no pet policy will again be in effect. Animals may return to the market in December.

I am working on the vendor lineup for the upcoming season. Instead of a market letter, I will be sending out a market preview on April 23rd. There aren't too many changes but we do will have a few new vendors.

Verdura Culinary Gardens will be at the market this Sunday and on April 19th to help you with gardening questions. Edgemaster will also be at the market to sharpen your garden tools. The rain will eventually stop and the temperatures will rise, so why not plan for the summer? In the meantime, there is a great selection of seasonal foods available to eat.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Kale, chard, spinach and several kinds of salad and braising mixes will be available this week. You should also find several kinds of raabs. There will be some asparagus available too. Apples and pears will be available as will kiwi.

With Passover starting the evening of April 8th and Easter on the 12th there will be a higher than usual demand for eggs. Kookoolan Farm, Greenville Farm, Fraga Farm and Sweet Briar Farms will all have eggs this week.

If you are planning ahead for your Easter dinner, Sweet Briar Farms will have pork and Draper Girls Country Farm will have lamb and goat. Both welcome pre-orders. You can reach Sweet Briar Farms at 541-683-7447 and Draper Girls at 541-352-6625.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. You can find Sunday morning updates on our Twitter feed located in the right column of the list page.

IN
Kookoolan Farms
Market Fruit/Packer Orchards
Vanveen Bulb

OUT
Ayers Creek Farm (back in July)
Garden Color (back in May)

Getting Your Garden Ready

Don't know where to start when planning your garden? Verdura Culinary Gardens will be at the market April 5th and 19th to help you out. Caroline and Larry Lewis started up the business to help Portlanders, even people with little experience or time to garden, grow organic food in their own yard. Verdura Culinary Gardens designs and maintains organic vegetable gardens in raised beds. The gardens are designed to be compact and intensively planted, therefore requiring far less space than conventional row gardens. Caroline and Larry will be available for questions and will have a demo raised bed for you to see.

While it is still too cold to plant tomatoes there are many other plants you can put in the ground now. Nancy Seaman from Farris-Seaman Plants will have more Hellebores, including a few doubles. Yarrow, maybe some Monarda 'Jacob Kline', some Polemonium 'Stairway to Heaven', Salix (both curly willow & the Dappled willow), Lavender 'Gross', & white seedless grape plants will be available as will some herbs, including chives, rosemary, & greek oregano, & possibly others. Sungold Farm will be bringing vegetable starts, peonies and other perennials, herbs and possibly a few hanging baskets. Gales Meadow Farm will be bringing a wide assortment of starts. Anne listed them in the last newsletter. If you can't find your copy, you can find the newsletter here.

Cooking Ideas - Early Spring Soupe Au Pistou
Caroline Lewis is not only an expert garden designer, she is also a trained chef. Caroline studied under another regular market shopper, Robert Reynolds. Caroline writes about gardening and cooking at Culinate. (You can find her articles here.) This recipe accompanied an article Caroline posted recently. I like the recipe for the same reason Caroline does - it hints of the summer to come. Enjoy!

Early Spring Soupe Au Pistou

Ingredients

4 Tbsp. olive oil
3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into ¼-inch slices
~ Kosher salt
6 garlic cloves, minced
8 cups homemade chicken stock (or water; avoid canned chicken broth)
1 (15 oz.) can Roma tomatoes, drained and chopped
1 Tbsp. chopped fresh thyme
2 Tbsp. chopped fresh parsley
1 bay leaf
2 medium carrots, peeled and cut into 1/2-inch dice
1 medium turnip, peeled and cut into 1/2-inch dice
2 stalks celery, cut into 1/2-inch dice
1 cup cooked and drained flageolet or cannellini beans
1/2 bunch of white or red Swiss chard
1/2 cup Israeli couscous, acini di pepe, or orzo pasta
~ About 1/2 cup pesto

Steps

1. In a large heavy pot, heat the olive oil over medium and add the leeks and a generous pinch of salt. Stir, cover the pot, and lower the heat to medium-low. Cook the leeks gently without browning, stirring occasionally, until they are limp and tender. Increase the heat to high, add the garlic, and sauté, stirring, one minute. Then add the chicken broth and bring to a simmer.

2. Add the tomatoes, herbs, carrots, turnips, celery and beans, and bring back to a boil. Simmer until the vegetables are just tender, about 15 minutes.

3. Meanwhile, cut the ribs out of the chard leaves and set aside. Cut the larger leaf pieces in half or quarters lengthwise, stack eight or ten leaves, and cut into ¼” slivers crosswise. Make sure they’re not too long – no one wants long strands of anything hanging off his soup spoon! Continue until all the chard is sliced, then add it to the soup pot. Add the pasta, stir, and simmer the mixture until the chard is tender and the pasta is cooked, about 15 minutes.

4. To serve, ladle the soup into bowls. Add a dollop of pesto to each bowl, swirling it in, and serve.

5. Serving note: Crostini spread with goat cheese make a wonderful accompaniment.

Notes

Feel free to substitute types of greens, types of beans, and other root vegetables as supplies — and your whim — dictate. In the photo above, we used kale, cranberry beans, and a rutabaga instead of the chard, beans, and turnip.

Printable version of this recipe may be found here.

Grapevine March 22 2009 Market

2009-03-19T13:30:00.000-07:00

this week
- What's Coming To The Market?
- Getting Your Garden Ready
- Cooking Ideas - Potato, Green Onion and Parmesan Frittata

Spring officially starts this weekend. Perhaps the weather will cooperate. (I'm not holding my breath on that though.) And since spring is here then that means the nursery folks are coming back. Farris-Seaman Plants, Gales Meadow Farm, Garden Color and Sungold Farm are all returning this Sunday. Vanveen Bulb should be back in April.

We have an additional feature in the Grapevine for the next few markets. Getting Your Garden Ready will highlight each of our nursery vendors. This issue is written by Anne Berblinger of Gales Meadow Farm. The other vendors will be highlighted too, each offering their own take on getting your garden ready for the year.

So get those garden tools cleaned up. Edgemaster will be at the market Sunday to sharpen your tools.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

There are quite a few greens available this week - kale, chard, spinach and several kinds of salad and braising mixes. You will also find a nice variety of carrots, parsnips, beets, potatoes and more. You'll also find a wide variety of apples and pears. There should be a good supply of kiwifruit too.

It's not too early to think about your garden either. Gales Meadow Farm and Sungold Farm will have a nice selection of vegetable starts. You find a nice variety of hellebores, peonies, tree peonies and other plants from Farris Seaman Plants and Garden Color.

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

IN
Farris Seaman Plant
Gales Meadow Farm
Garden Color
Kookoolan Farms
Salmon Creek Hydroponics
Sungold Farm

OUT
Ayers Creek Farm (back in July)
Savory et Sweet (back in May)
Vanveen Bulb (back in April)

Getting Your Garden Ready
by Anne Berblinger of Gales Meadow Farm

There is no need to wait until June or July to enjoy fresh vegetables from your garden! We will be bringing many kinds of hardy vegetable starts, the kind that can be planted right now.

Here is what we will have:
A hardy lettuce mix, including ten kinds of lettuce - red and green leaf, romaine, and butterhead
A mix of Bulls Blood, Detroit Dark Red, and Golden beets
A mix of endive and escarole
Hardy bulb fennel
Catawissa Topsetting onions
Broccoli
A mix of yellow, white, and red full season onions, mostly sweet varieties
Little Marvel and Dwarf Gray Sugar Peas, both of them suitable for planting in the ground or in containers.
Marjoram
Curly Parsley
Italian Parsley
Sage
Chives

You might not be familiar with the topsetting onions. Each of the tiny bulbs we planted in January will turn into 5-10 red spring onions, But you don't want to pull them all. As they mature, tiny new onion bulbs will grow at the top of succulent stems. Let those harden a bit and replant them for a super abundant crop next year.

We will also be bringing a few "mini-gardens." These are gallon pots with hardy greens, lettuce, and/or peas. They do not need to be transplanted - just keep them in a sunny spot and pluck off a few leaves or pea shoots at a time for a salad or garnish. As a bonus, the arugula seeds we added to them a few days ago will provide baby arugula leaves in a couple of weeks.

Visit our website for more information about our vegetable varieties and herbs.

Cooking Ideas - Potato, Green Onion and Parmesan Frittata

A frittata is basically a big omelot with the fillings stirred in. The basic method is straightforward - cook your filling and cool, beat eggs, prep an ovenproof skillet with oil or butter, add the egg mixture and cook. There are three ways to finish your frittata - flip the frittata and cook on the stovetop, broil, or bake in a 350 degree oven. I prefer to bake but the choice is yours.

The recipe below is from Kelly Myers of Market Chefs and can be found on Culinate. Kelly suggests several good variations in her introduction. You can find the recipe with her notes here.

Potato, Green Onion, and Parmesan Frittata
(from the Kelly Meyers collection on Culinate)

Ingredients
3/4 lb. small, firm red potatoes (1 1/2 cups sliced)
3 Tbsp. unsalted butter
1 cup thinly sliced green onions, greens included
1/4 tsp. salt
~ Freshly ground black pepper, to taste
4 large eggs
1/2 cup freshly grated Parmesan cheese

Steps

1. Boil potatoes in lightly salted water until just tender, or until you can easily insert a paring knife into one, about 10 minutes. Drain. When cool enough to handle, cut into very thin slices, about 1/8-inch to ¼-inch thick. Set aside.

2. Preheat broiler.

3. In a small pan over medium-low heat, melt 1 tablespoon of the butter. When the butter foams, add the green onions, and sauté until they wilt, but are still bright green. Scrape the onions onto a plate to cool. Set aside.

4. Set a 10-inch nonstick skillet with a heat-proof handle over medium-low heat. Lightly beat eggs in a mixing bowl with salt, pepper, and Parmesan. Add potatoes and green onions and stir gently to mix.

5. Add remaining 2 tablespoons butter to the skillet. When it foams, add the egg mixture and shake the pan gently until the mixture lies evenly in the pan.

6. Turn heat to low. Once the edges and the bottom of the frittata have set, and only the center is runny, run the pan under the broiler until the eggs are just set. Immediately slide the frittata out of the pan and serve.

Printable version of this recipe may be found here.

Reminder - Winter Season Schedule

It may not seem like it yet, but winter is coming to a close. The market goes back to its weekly schedule on Sunday May 3rd. The remaining winter dates are:

March 8, 22
April 5, 19

Dogs on a leash are permitted through the April 19 market.

The market will go back to its no-pet policy during the weekly season (May 3 -Nov 22).

Grapevine March 8 2009 Market

2009-03-05T13:30:00.000-08:00

this week
- What's Coming To The Market?
- Cooking Ideas - Mache Salad

Spring is coming and a few more regulars are coming back. Creative Growers, Copper Crown and Garden Color return this week. Farris-Seaman Plants, Gales Meadow Farm and Sungold Farm return on March 22nd. Ayers Creek Farm finished up their winter season last week but will be back in July with berries, frikeh, preserves and more.

Daylight Savings Time starts at 2 AM on Sunday. Don't forget to turn your clocks ahead one hour this weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

There are quite a few greens available this week - kale, chard, spinach, mache and several kinds of salad and braising mixes. You will also find a nice variety of carrots, parsnips, beets, potatoes and more. You'll also find a wide variety of apples and pears. There should be a good supply of kiwifruit too.

It's not too early to think about your garden either. You find a nice variety of hellebores, peonies, tree peonies and other plants too.

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

IN
Copper Crown
Creative Growers
Garden Color

OUT
Ayers Creek Farm (back in July)
Farris Seaman Plant (back March 22)
Gales Meadow Farm (back March 22)
Kookoolan Farms (back March 22)
Salmon Creek Hydroponics (back in March)
Sungold Farm (back March 22)

Cooking Ideas - Mache Salad

Mache is tender winter green. Also known as lamb's lettuce, corn salad or soncino, mache is characterized by its rosette of rounded leaves. Mache has a mildly sweet taste. While it can be cooked like spinach, its flavor makes mache a great choice for a late-winter or early spring salad.

Here is a very simple recipe. If you are a beet lover, consider adding a boiled or roasted beet cut into strips. Like spinach, mache works well with bacon. Instead of egg, add bacon instead. Enjoy!

Mache Salad

Ingredients
4 cups mache
1 hardboiled egg
4 Tbsp. olive oil
1 Tbsp. white wine vinegar
salt
pepper

Wash mache and dry gently with a towel or allow to air dry. Place in a salad bowl when dry.

Drizzle olive oil and vinegar over greens. Toss salad gently to mix.

Crumble hard boiled egg over greens, add salt and pepper to taste and serve.

You can find a printable version of the recipe here.

February 22 2009 Market

2009-02-19T13:30:00.000-08:00

this week
- What's Coming To The Market This Week?
- 3rd Annual SW Hope Campaign Begins
- Cooking Ideas - Winter Pestos

We've got another good market lined up this weekend. A few vendors are out this week but all will be back on March 8. This market is the last 2008-1009 winter market session for Ayers Creek Farm. Anthony and Carol will be back in July when the blackberries are ready.

The Blog for Food campaign is going well. Thank you all for your support. Another drive closer to the market starts this Sunday. SW Hope (Feb 22nd through April 5th) is a campaign for Neighborhood House's Emergency Food pantry. Please read the story below for details.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Greens will be in good supply again this week. You should find plenty of arugula, escarole, chard, mache, collards, kale and spinach. Salad mixes and braising mixes should be readily available as well. Winter squashes, beets, carrots, celeriac, leeks, parsnips, potatoes, radishes, hamburg parsley and turnips should be plentiful this weekend as well. As for fruit, apples, kiwi and pears will be available this week. It's not too early to think about your garden either. You find a nice variety of hellebores, peonies, tree peonies and other plants too.

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

IN
Ancient Heritage Dairy
Boyco Foods
Packer Orchards/Market Fruit

OUT
Copper Crown (back March 8)
Creative Growers (back March 8)
Farris Seaman Plant (back in March)
Kookoolan Farms (back March 22)
Salmon Creek Hydroponics (back in March)
Sungold Farm (back March 22)

SW Hope - Neighborhood House
Feed the Hungry Campaign - Feb 22 - Apr 5

Hungry neighbors need us more than ever. Neighborhood House's emergency food supply is running low as many come for help and the resources dwindle. A year ago, the program was serving around 270 families per month on average. In October 2008, the pantry assisted an unprecedented 429 households.

The third annual SW Hope campaign begins this Sunday. This year's campaign collection goal is 100,000 pounds of food or the cash equivalent. Local businesses and faith communities have stepped up to lend a hand as demand for food assistance increases. Contact Tia Sherry at tsherry(at)nhweb.org or (503) 246 -1663 ext 118 to find out how you can help.

Cooking Ideas - Winter Pestos

Basil pesto is one of those things that just say summer. But you can make pesto in the winter as well. Arugula and spinach are two leafy greens which make great pestos. Spinach pesto is mild and creamy. You can add pine nuts or walnuts but if you want a creamier sauce then leave the nuts out. Arugula has a much stronger flavor and needs a nut like walnuts to round out the flavor. Both are great seasonal pestos. Enjoy!

Spinach Pesto

2 cups packed spinach leaves
2-3 cloves garlic
1/2 cup olive oil
1/2 cup grated pecorino (optional)

Place garlic and spinach in a food processor and pulse briefly until the spinach appears coarsely chopped. With the processor running, add the oil in a slow drizzle. Remove mixture from processor and stir in optional cheese.

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

Arugula Pesto

2 cups packed arugula leaves, stems removed
3-4 cloves garlic
1/2 cup olive oil
1/2 cup walnuts, lightly toasted and cooled
1/2 cup grated parmesan cheese

Place garlic, walnuts and arugula in a food processor and pulse briefly until the mixture appears coarsely chopped. With the processor running, add the oil in a slow drizzle. Remove mixture from processor and stir in parmesan.

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

Grapevine February 8 2009 Market

2009-02-05T13:30:00.000-08:00

this week
- What's Coming To The Market This Week?
- Blogging for Food
- Cooking Ideas - Incapriata di Fave
- Events In And Around Hillsdale This Week

It looks like the weather cycle is nice weather until market weekend. That's a good thing though. Farmers can harvest a lot more produce when the fields are dry. Who cares if we get a little wet on Sunday if there is a lot of good food to choose from?

Kookoolan Farms is off until March 22nd. Chickens like more light than we have in January and egg production has slowed down. Chrissie and Koorosh haven't though. They are holding cheesemaking and other classes at the farm. (Visit their website for more information.) Jacobs Creamery is back this week. And yes, Llama Mama will be at the market. Their name was accidently erased from the list last time.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

You will find many greens this week including arugula, escarole, mache, collards, kale and spinach. Salad mixes and braising mixes should be readily available as well. Winter squashes, beets, carrots, celeriac, leeks, parsnips, potatoes, radishes, hamburg parsley and turnips should be plentiful this weekend as well. As for fruit, apples, kiwi and pears will be available this week.

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

IN
Jacobs Creamery

OUT
Honeyhill Nursery (back in February)
Boyco Foods (back February 22)
Kookoolan Farms (back March 22)

Blog for Food - Make A Difference

As many of you are already aware, unemployment in Oregon is at 10% and rising. The recession has placed a major strain on the resources of the Oregon Food Bank and other relief agencies.

Local market maven Kathleen Bauer and cheese expert Tami Parr are spearheading Blog for Food month. Over 30 bloggers are participating in the campaign.

There are several ways you can participate. Clicking on the Blog for Food logo on the right will bring you to the Oregon Food Bank's website. If you would rather donate canned goods, Sarah Pederson from Saraveza has generously offered her place as a food drop off site for the campaign. Just bring the canned goods to Saraveza (1004 N. Killingsworth, Portland 503-206-4252). Finally, you can just mail a check directly to the Oregon Food Bank at PO Box 55370, Portland, OR 97238. Be sure to mention the campaign when you donate.

Cooking Ideas - Incapriata di Fave

I been thinking about a bean recipe for this week's newsletter. There are many options and I was having trouble making up my mind. Rather than ponder the options, I just asked the market's bean grower, Anthony Boutard of Ayers Creek Farm for a recipe. Anthony generously provided this recipe. He notes that this recipe, adapted from one found on Astray Recipes, is most often accompanied by wild chicory, but any fresh winter greens will be delicious. He also substituted celeriac for the more traditional celery because it makes a creamier soup. Enjoy!

Incapriate di Fave (printable recipe here)
8 oz. dried fava beans, soaked for 12 hours
1 medium celeriac, peeled and chopped
1 medium onion, chopped
2 tsp. salt
2 Tbsp. fruity olive oil, or more
12 oz. winter greens, cleaned and chopped
1/3 cup water
1 Tbsp. salt
3 Tbsp. fruity olive oil
2 garlic cloves, minced

Drain the beans & slip them out of their skins. If the skins cling too tightly, boil them for 5 to 10 minutes and then skin. Put peeled beans in a pot with celeriac and onion. Add just enough water to cover and bring to a simmer. Add the 2 teaspoons salt, cover and cook for 20 to 25 minutes or until the beans are very soft, adding more water if necessary. Drain and mash by hand, or in a processor, with the 2 Tablespoons olive oil.

Bring the water to a boil, add the greens and 1 Tablespoon of salt, cover & cook until the greens are soft but not mushy, 5 minutes. Drain. Warm the 3 Tablespoons olive oil in a skillet and slowly sauté the garlic just until it is golden and soft. Do not let it brown. Add the greens and swirl them around in the oil. Serve on a platter, spooning the garlic infused greens over the favas.

Yield: 4 servings

Events Around Hillsdale This Week

There are two events happening this week in and near Hillsdale.

The Multnomah Arts Center is holding a benefit auction this Saturday, February 7 at 6 pm at the center in Multnomah Village. Tickets can be purchased online or in person. Visit the Center's website or call 503-823-ARTS for more information.

Sunday February 8 is "We Love Chocolate" Day at Food Front. The event will be held at the Hillsdale store and the NW Thurman St. store. I can't think of a better way to finish a market visit than with a bite of chocolate.

Grapevine January 25 2009 Market

2009-01-22T13:45:00.000-08:00

this week
-What's Coming To The Market This Week?
- Cooking Ideas - Wilted Escarole Salad

Despite managing the market for five winters, I am still amazed by how much produce is harvested in the winter. Despite the December storms, many crops are recovering. Arugula, spinach, escarole - who says you can't find locally grown green vegetable in the winter?

Deep Roots Farm is back this week as is Kookoolan Farms. Lisa at Jacobs Creamery has extended her vacation and won't be back until February. Otherwise, all the regular vendors will be there.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples, kiwi and pears will be available this week. Asian pears should be available as well.

Many crops are recovering from the December storms. You should find many more greens this week including arugula, escarole, collards, kale and spinach. Salad mixes and braising mixes should be readily available as well. Winter squashes, beets, carrots, celeriac, leeks, parsnips, potatoes, radishes and turnips should be plentiful this weekend.

It may be January but that doesn't mean you can't work in the garden. Garden Color will have a wide variety of hellebores and Greengable Farm will potted tulips and daffodils as well as cut flowers.

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

IN
Deep Roots Farm
Garden Color

OUT
Jacobs Creamery (back in February)
Honeyhill Nursery (back in February)

Cooking Ideas - Wilted Escarole Salad

Salads don't need to be cold and the green doesn't need to be lettuce. This recipe works just as well with any winter green mix. The bacon is optional. You can add nuts instead or do without. Enjoy!

Wilted Escarole Salad
1 lb. escarole (about one head)
3 T chopped shallot
3 T olive oil
1 T balsamic vinegar
salt
pepper
2 slices bacon, cooked and broken into bits (optional)

Wash the escarole, dry and tear into bite size pieces.

Heat oil in a large saute pan over medium heat, add the shallot, and cook until the onion is softened. Add the escarole and saute for a minute or two. Add vinegar, cover pan and remove from heat.

Remove lid after a few minutes. The escarole should be wilted but still bright in color. Place escarole into a serving bowl. Add the bacon (optional),salt and pepper to taste and toss. Serve warm.

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

Grapevine January 11 2009 Market

2009-01-08T14:45:00.000-08:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Buffalo Chili

I hope everyone had a good holiday season despite the weather. I walked over to the market site on the morning of December 21st around 10am. The temperature was 23 degrees and I measured 14 inches of snow on the ground. We hate canceling markets but the 21st just was not a good day.

As you can see from this photo from Deep Roots Farm, many of the farmers faced the same challenges we did in the city. Crops are recovering for the most part. Deep Roots Farm and a few other farms need to take some time off from the market to give the crops time to recover from the cold damage and to rebuild hoophouses and greenhouses.

Kookoolan Farms and Jacobs Creamery are off this week for planned and well earned vacations. Both will be back January 25th.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

It's definitely winter but there is still fruit available. Apples and pears are plentiful. Greengable Farm returns to the market this week and is bringing kiwifruit. As for nuts, you'll find chestnuts, hazelnuts and walnuts.

The December storms definitely hit the area farms pretty hard but there is a good stock of vegetables available. Winter squashes, beets, carrots, celeriac, leeks, parsnips, potatoes, radishes and turnips should be plentiful this weekend. Some winter greens like chard will be down for a while but you'll still find plenty of kale, salad mixes and braising mixes.

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

IN
Greengable Farm

OUT
Blossom Vinegars (back in March)
Deep Roots Farm (back in February)
Happy Harvest Farm (back in April)
Kookoolan Farms (back Jan 25)
Jacobs Creamery (back Jan 25)
Linda Brand Crab
Rick Steffen Farm (back in March)
Salmon Creek Hydroponics (back in March)
Savory et Sweet (back in May)
Vanveen Bulb (back in March)

Cooking Ideas - Buffalo Chili

Here's a recipe by Carrie Floyd at Culinate. Chili always seems to taste better in winter. In her preface to the recipe, Carrie notes that she adapted her recipe from a vegetarian chili recipe by Deborah Madison. So feel free to drop the bison if you wish. Enjoy!

Buffalo Chili

Ingredients
~ Vegetable oil
1 medium yellow onion, chopped
2 celery stalks (or 1 bell pepper), chopped
3 cloves garlic, minced
1 lb. ground buffalo (see Note)
3 Tbsp. chili powder
1 tsp. Spanish paprika
2 tsp. ground cumin
1 can (28 ounces) whole tomatoes, chopped, with juice
8 cups cooked pinto or black beans, with cooking broth (or water)
1 to 2 Tbsp. chipotles in adobo sauce, chopped
~ Salt
~ Sour cream, grated Cheddar cheese, chopped white onions, and tortilla chips, for garnish (optional)

Steps

Heat enough oil to coat the bottom of a large, heavy pot. Add the onion and sauté over medium heat until the onion begins to soften, about 5 minutes. Stir in celery (or bell pepper) and garlic and cook for 1 minute.

Push the vegetables to the outside edge of the pot and place the ground meat in the middle. With the end of the spoon, break up the meat and cook for several minutes, occasionally flipping the meat over to brown the other side, until the meat is no longer pink.

Stir the vegetables into the meat, adding extra oil if the meat is beginning to stick to the bottom of the pot. Add the chili powder, paprika, and cumin, and cook for 2 or 3 minutes, stirring occasionally. Add the chopped tomatoes with their juice, the cooked beans and the bean broth, and, if necessary, extra water to keep the beans from sticking to the bottom of the pan. (Add as much water as you like, depending on how thick or soupy you like your chili.)

Bring to a boil, reduce heat to a simmer, then cook, partially covered, for 1 hour. Stir occasionally and add more water if the chili begins to stick. Add chipotles and season to taste with salt. Serve hot, with sour cream, grated Cheddar cheese, chopped white onions, and tortilla chips, if desired.

Grapevine December 21 Market - Market Cancelled

2008-12-18T16:08:00.000-08:00

I had hoped the weather would improve toward the end of the week but that was not to be. The National Weather Service has issued a Winter Storm Watch for Saturday evening through Sunday. The forecast include high winds, snow and possibly freezing rain. Given the probability of unsafe driving conditions, we are cancelling this weekend's market. ~~Portland Farmers Market is open this Saturday~~ (Portland Farmers Market has cancelled the Dec 20 market) and People's Coop Farmers Market is open next Wednesday. If you have ordered items from a vendor and need contact information, send me a message.

Stay warm, have a good holiday season and we'll see you on January 11, 2009.

Eamon Molloy
Market Manager

Grapevine December 7 2008 Market

2008-12-04T13:15:00.000-08:00

this week
- Holiday Events In SW Portland
- What's Coming To The Market This Week?
- Cooking Ideas - Butternut Squash Lasagne

I hope everyone had a good Thanksgiving. The Thanksgiving market signals the beginning of the holiday season at the Hillsdale Farmers Market. Many vendors have created their own holiday gift packages. Several craft vendors will also be joining the market for the December 7th and 21st market sessions.

The annual Hillsdale Holiday Sing and Chili Feed will be held this weekend. Multnomah Village is conducting a Holiday First Friday this week and has a fun packed Saturday scheduled as well. Check the following article for more details and links. See you on Sunday!

Eamon Molloy
Market Manager

Holiday Events In SW Portland

Hillsdale and Multnomah Village have a number of events to kick off the holiday season this weekend. Multnomah Village has scheduled a Holiday First Friday this week with a tree lighting at 6:42pm. There will also be carolers and carriage rides Friday night. The fun continues on Saturday with the Kiwanis Pancake Breakfast (8am at the Lucky Lab) and carriage rides throughout the day. On Sunday, Hillsdale holds its annual Holiday Sing and Chili Feed from 10am - 1pm with school groups performing at the market and on the veranda in front of Food Front Co-op. (The market is open until 2pm). Businesses on both neighborhoods are running specials this weekend and throughout the month.

Visit the Hillsdale News and Multnomah Village websites for more information and the schedule of events.

What's Coming To The Market This Week?

As we move into winter, apples and pears are the dominant fruit. You should find asian pears as well. Small supplies of wild huckleberries and cranberries will be available possibly persimmons as well. As for nuts, hazelnuts, chestnuts and possibly walnuts will be available.

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, brussel sprouts and celery. Several farms should have winter salad mixes available too.

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

IN
Two Brothers Chocolate

OUT
Blossom Vinegars (back in March)
Columbia River Fish (back in February)
Linda Brand Crab
Salubrious (finished for the season)
Salvador Molly's (finished for the season)

Cooking Ideas - Butternut Squash Lasagne

Lasagne doesn't have to be red. Here's a seasonal recipe by Kim Carlson at Culinate. The sausage is optional and I think I'll be substituting maitake mushrooms for crimini. This recipe make more than enough for leftovers. Enjoy!

Butternut Squash Lasagne

Ingredients
1 medium butternut squash, peeled and cubed
1-2 Tbsp. olive oil
½ lb. Italian sausage (pork or chicken)
¼ cup butter
2 small onions, chopped
3 cups crimini mushrooms, sliced
~ Salt and pepper
1 bunch chard, stems removed, leaves chopped
1 tsp. dried thyme
2 lb. ricotta cheese
3-4 cups mozzarella cheese, shredded
2 cups Parmesan cheese, grated
4 large eggs, beaten
~ Extra-virgin olive oil
1 package (9 ounces) no-boil lasagne noodles (or 3 sheets fresh pasta; see Note)

Steps

1. Preheat oven to 425 degrees. Spread squash in a single layer on a cookie sheet and drizzle with olive oil, tossing squash with your fingers to coat. Bake for 20 to 30 minutes, turning once, until tender and golden brown. Set aside. Turn oven down to 350 degrees.
2. Meanwhile, brown sausage in a large skillet; when cooked, remove to a large bowl. Melt butter in same pan, add onions, and sauté until soft, about 10 minutes. Add mushrooms and continue to cook until tender, stirring often. Season with salt and pepper, and remove to bowl with sausage. Add chard to skillet with dried thyme and cook just until chard is wilted. Remove to bowl with sausage and mushrooms. Toss together.
3. In a medium-size bowl, mix together ricotta, 2 cups mozzarella, 1½ cups Parmesan cheese, and eggs. Season with salt and pepper.
4. Brush a 13-inch-by-9-inch baking dish with olive oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top (or 1 sheet). In the following order, layer the remaining ingredients: 1½ cup ricotta mixture, one-half of the squash, one-half of the sausage/mushroom/chard mixture, one-half of the (remaining) mozzarella. Place 3 dried noodles on top, and again layer the ingredients: ricotta, squash, mushrooms mixture, mozzarella. For the final layer, top with 3 noodles, spread with remaining ricotta mixture, and sprinkle ½ cup Parmesan cheese over the top. Cover with oiled foil.
5. Bake lasagne, covered, for 30 minutes. Uncover and bake until heated through, about 30 minutes longer. Let stand 10 minutes before cutting into squares to serve.

Note: If you’re lucky enough to live near a shop that sells fresh pasta, buy three sheets of pasta to substitute for the dried lasagne noodles in this dish.

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

Grapevine November 23 2008 Market

2008-11-20T13:30:00.000-08:00

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.

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

OUT
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

Steps

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.

Grapevine November 9 2008 Market

2008-11-06T14:23:00.000-08:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Chicken with Herbed Polenta

The market's winter season started on a rainy, windy Sunday five years ago. The first winter season was an experiment. Would people shop at an outdoor farmers market in the wind, rain or snow? The answer was a resounding yes. Over time, we became a year-round market and grew in size as well. There are more farmers and other food vendors coming to the market this Sunday than any market session, summer or winter, held from 2002 through 2005. Thank you all for your support.

Now that it's November, the weather makes life more interesting for farmers and market managers. I write the newsletter on the Thursday before the market. A lot can happen in 72 hours. We now use Twitter to send out news about the market. You can also follow our posts here. I also send tweets about market related news stories. You can follow the market tweets here or follow the market if you have a Twitter account. The market also has a page on Facebook and the latest news is posted there too.

In market news, Salvador Molly's had so much fun this summer that they've decided to come to the market in November too. Trust me, tamales really hit the spot on a cold day. Tastebud, Savory et Sweet and Sweet Briar Farm will be selling hot food too. (Savory et Sweet is out this week but back on November 23rd.) Ayers Creek Farm is back for the winter and Greenville Farms from Forest Grove joins the market this week.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples and pears will be the dominant fruits at the market this weekend. Grapes should be in decent supply as well.

Winter squashes and root vegetables (beets, carrots, celeriac, parsnips, potatoes, radishes) will be plentiful this weekend. Greens (arugula, lettuce, collards, chard, kale, mizuna, spinach) will be readily available as well. You'll also find eggplant, cabbage, broccoli and celery this weekend. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Ayers Creek Farm
Greenville Farms
Salubrious
Zbeanz

OUT
Greenleaf Farm
Linda Brand Crab
Savory et Sweet (back November 23)

Cooking Ideas - Chicken with Herbed Polenta

I was planning to use a braised bison ribs recipe from Zbeanz. In the process of moving my office, I managed to misplace the recipe. If I find it soon, I'll post it to our recipe box on Culinate.

In the meantime, here's a good alternate recipe. Ayers Creek Farm is back at the market with polenta. Teamed up with Kookoolan Farms chicken, this recipe from the Culinate recipe box will warm you up on a cold, rainy day. Enjoy!

Chicken with Herbed Polenta

Ingredients
1 cup polenta
4 cups water
¼ tsp. salt
2 Tbsp. butter
¼ cup minced fresh herbs (see Note)
2 Tbsp. lemon juice
1 lb. boneless, skinless chicken thighs
Salt and pepper
2 Tbsp. olive oil
3 fresh bay leaves or 4 dried leaves
1 large clove garlic, minced
⅓ cup white wine
½ cup mascarpone or sour cream, room temperature
4 Tbsp. grated Parmesan
Steps

1. Bring water to a boil and whisk in polenta in a thin stream. Add salt. Turn heat down to a simmer and cook for one hour. Every 10 minutes, vigorously stir the polenta for one minute. Polenta is done when it is soft and creamy. To finish it, stir in the butter, herbs, and lemon juice and adjust seasoning to taste. Hold over low heat.
2. Meanwhile, lay out chicken thighs on a plate, pat dry with paper towels, and sprinkle on both sides with salt and pepper. Heat a 14-inch skillet to medium high. Add olive oil, then chicken and bay leaves. Cook chicken on one side about 4 minutes, or until golden brown. Turn and cook on other side until almost cooked through. Turn heat down if necessary to prevent scorching.
3. When the chicken is nearly done, turn heat to medium low, add garlic, and sauté until golden. Add white wine and scrape up the brown bits off the bottom of the skillet, turning the chicken pieces over in the sauce as you go. Reduce the wine until it is almost syrupy.
4. To serve: Top polenta with dollops of mascarpone and Parmesan and spoon any remaining pan juices over the chicken.

Note: Use any combination of Italian parsley, chervil, chives, tarragon, basil, thyme, and rosemary, using more of the milder herbs (parsley, chervil) and a conservative amount of the assertive ones (tarragon, rosemary).

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

Grapevine October 26 2008 Market

2008-10-22T13:45:00.000-07:00

this week
- What's Coming To The Market This Week?
- Leek and Delicata Squash Soup with Caramelized Apple Croutons

This Sunday marks the end of the 2008 summer season at the Hillsdale Farmers Market. We switch to our winter schedule (two markets per month) in November. The first winter market session will be November 9. Ayers Creek Farm and Must Love Dogs return on November 9th. Square Peg Farm and other winter market vendors will be coming back later in the winter. Hot Mama Salsa, a new winter market vendor, joins us this week with salsa, chips and pan de muerto.

Once again, we should have nice weather for this weekend. Joe Baker and His Barefoot Brakemen are playing at the market this weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples and pears will be the dominant fruits at the market this weekend. Grapes should be readily available as well. Figs will be available in small quantities.

Pumpkins and other winter squashes will be plentiful this weekend. Greens (arugula, lettuce, collards, chard, kale, mizuna, spinach) and root vegetables (beets, carrots, celeriac, parsnips, potatoes, radishe) will be readily available as well. You'll also find eggplant, cabbage, broccoli and celery this weekend. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Hot Mama Salsa

OUT
Greenleaf Farm
Linda Brand Crab
Salubrious
Zbeanz (back November 9)

Cooking Ideas - Leek and Delicata Squash Soup with Carmelized Apple Croutons

Here's another recipe from the Culinate recipe box. Delicata squash has been available at the market for a while now. I was looking for something different to make with delicata and found this recipe. Enjoy!

Leek and Delicata Squash Soup with Caramelized Apple Croutons

Ingredients

Croutons
1 tart green apple
¼ cup light brown sugar

Soup
2½ lb. Delicata squash, halved lengthwise, seeds removed
2½ Tbsp. unsalted butter
2 large leeks, white and tender green parts, chopped
½ tsp. dried thyme
2½ cups vegetable broth or “no chicken” chicken broth
¾ tsp. salt
½ tsp. freshly ground pepper
Sour cream, for garnish

Steps

Make the croutons: Peel and core the apple and halve it lengthwise. Using a mandoline or a very sharp knife, cut the apple into very thin slices.

Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with the brown sugar.

Bake slices for 20 minutes at 350 degrees until crisp. Transfer to cooling racks and let cool completely.

Make the soup: Leave the oven at 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut the flesh away from the skin (Delicata skin is edible, but not tasty in this dish). Set aside.

Melt the butter in a saucepan over low heat. Add the leeks and thyme and stir occasionally until soft and brown, 10 to 15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes.

Using an immersion hand blender, purée the soup directly in the pot until smooth. (Alternately, purée the soup in batches in a standard blender or food processor.)

Season with the salt and pepper. To serve, ladle hot soup into individual bowls, then top with sour cream and the apple croutons.

You can find a printable version of the recipe here.

Grapevine October 19 2008 Market

2008-10-16T13:35:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Cream of Wild Mushroom Soup

It's hard to believe that there are only two weeks left to the summer market season. We have two markets sessions left in October, the 19th and the 26th. The winter season begins November 9. If you are interested in ordering a turkey from Kookoolan Farms, stop by their stall or visit their website.

John Twist is playing at the market for the final time this season. We have been fortunate with the weather this fall and it looks like we have another nice weekend coming up.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

As we moved deeper into fall, the summer fruit harvest ends. Peaches, nectarines, strawberries and blueberries are finished for the season. Apples and pears will be abundant. Grapes should be in good supply too. Several farms still have a few melons in the field so we may see some on Sunday.

There will be a good selection of greens like arugula, lettuce, collards, chard, kale and spinach. Eggplant, cabbage, carrots, broccoli, celery and radishes should be available as well. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Blossom Vinegar
Vanveen Bulb

OUT
Baird Family Orchards (finished for the season)
Crabapple Company (finished for the season)
Greenleaf Farm
Salubrious

Cooking Ideas - Cream of Wild Mushroom Soup

Along with their cultivated shiitake, maitake, nameko and lion's mane mushrooms, Springwater Farm has been bringing a nice variety of wild mushrooms to the market. White and yellow chanterelles have been especially abundant. Here's a soup recipe from Springwater Farms using chanterelle, maitake and shiitake mushrooms. Enjoy!

Cream of Wild Mushroom Soup

Ingredients
4 oz. fresh shiitake mushrooms
4 oz. fresh maitake mushrooms
4 oz. fresh chanterelle mushrooms
1 tablespoon olive oil
¼ lb plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
2 cups chopped leeks, white and light green parts (2 leeks)
¼ cup all-purpose flour
1 cup dry white wine
1 cup half and half
1 cup heavy cream
½ cup minced flat leaf parsley
kosher salt
fresh ground black pepper

Steps

1. Slice mushrooms ¼ inch thick. If mushrooms are big, cut into bite-sized pieces. Set aside.
2. To make stock, heat olive oil and 1 tablespoon butter in a large pot. Add onions, carrots, thyme sprig, 1 teaspoon salt, ½ teaspoon pepper and cook over medium-low heat until vegetables are soft, about 10-15 minutes. Add 6 cups water, bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Strain vegetables from liquid. Press excess liquid from vegetables. You should have about 4½ cups of stock. If not, add water to bring liquid up to 4½ cups and set aside.
3. While stock is simmering, heat remaining butter and add leeks. Cook over low heat for 15-20 minutes or until leeks begin to brown. Add sliced mushrooms, and cook for 10 more minutes, until browned and tender. Add flour and cook for 1 minute, stirring constantly. Add white wine and stir another minute, scraping the bottom of the pot while stirring.
4. Add stock, minced thyme leaves, 1½ teaspoons salt, 1 teaspoon pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Add half and half, cream, parsley, salt and pepper to taste and heat through. Do not boil. Serve hot.

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

Grapevine October 12 2008 Market

2008-10-09T13:30:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Penne with Chard and Ricotta

After the blustery weather we had last Sunday, the forecast looks a lot better for this weekend. We have a full market this week and Pam Beaty will be playing this Sunday for the last time this year. Food Front also is holding its Grand Opening this weekend. Be sure to stop by the store after you visit the market.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Peach season is winding down but you should find a few late season varieties this week. Same goes for nectarines. Grapes should be in good supply if there isn't too much rain. Apples and pears will be abundant. Strawberries should be available and probably some melons as well.

Tomatoes, corn and summer squash should still be readily available. There will be a good selection of greens like arugula, lettuce, collards, chard, kale and spinach. Eggplant, cabbage, carrots, broccoli, celery and radishes should be available as well. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Linda Brand Crab

OUT
Blossom Vinegar (back next week)
Salubrious
Vanveen Bulb (back next week)

Cooking Ideas - Penne with Chard and Ricotta

Chard is a pretty easy vegetable to work with. You can simply chop it up and saute with a little garlic. Or by adding some cheese and pasta, you have a nice main course. This dish is good for those nights when you are looking for something to make quickly. The recipe calls for Pecorino but you can use Parmesan too. Enjoy!

Penne with Chard and Ricotta

4 Tbsp. olive oil
1 bunch chard, stems removed and leaves cut into 1 inch wide ribbons
3 cloves garlic, chopped
1 lb. penne
1/2 lb. ricotta
1/2 cup water
salt
pepper

Bring large pot of salted water to a boil. Place oil and garlic in a large pan over medium heat. Cook until garlic begins to sizzle. Add chard and water. Cook until chard is tender, about 5 minutes. Remove from heat.

Cook penne and drain when done. In a large serving bowl, toss together penne, ricotta and greens. Add salt and pepper to taste. Serve with grated Pecorino Romano (optional).

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

Grapevine October 5 2008 Market

2008-10-02T14:30:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas Arugula-Pear Salad

We're entering the final month of the regular season. The market will run weekly through October 26th and then switch to the twice-monthly winter schedule. The 2008-2009 winter dates are: Nov 9, 23 Dec 7, 21 Jan 11, 25 Feb 8, 22 Mar 8, 22 Apr 5, 19.

This weekend is the first market of the month which means it's Jam Day with Josh. Liepold Farms and Chanka's are finished for the season but Boyco Foods, Wild Oregon and Pine Mountain Ranch are back this week. Greenleaf Farm from Jefferson, OR joins the market this week.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Peach season is winding down but you should find a few late season varieties this week. Same goes for nectarines. Grapes should be in good supply if there isn't too much rain. Apples and pears will be abundant. Strawberries should be available too.

Tomatoes, corn and summer squash should still be readily available. There should be a good selection of greens like arugula, lettuce, collards, chard, kale and spinach. Eggplant, cabbage, carrots, broccoli, celery and radishes should be available as well. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Linda Brand Crab
Wild Oregon

OUT
Chanka's (finished for the season)
Liepold Farms (finished for the season)
Salubrious

Cooking Ideas - Arugula-Pear Salad

As much as I love both vegetables, it's time to start moving away from tomato and lettuce based salads. Here is a fairly simple arugula pear salad. The peppery flavor of arugula works really well with the pears. While the recipe calls for blue cheese, Ancient Heritage's Heritage Cheese works really well too. Enjoy!

Arugula-Pear Salad

Ingredients
1/2 lb. arugula
1/2 cup walnuts pieces, toasted
1 Red Anjou or Starkrimson pear, thinly sliced
4 oz. blue cheese, crumbled
1 Tbsp. fig vinegar (or balsamic vinegar)
4 Tbsp. olive oil
~ sea salt
Steps

Wash and dry arugula. Trim ends as necessary. Tear arugula into bite sized pieces and place in a large salad bowl. Add walnut pieces. Mix together vinegar and olive oil, add to salad and toss. Sprinkle a little sea salt, add crumbled blue cheese and toss again. Arrange pear slices on top and serve.

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

Grapevine September 28 2008 Market

2008-09-25T13:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Tomato and Sweet Pepper Salad

Fall is a great time of the year. The cool weather crops start coming in and at the same time most of the summer crops are still available. The cooking possibilities are endless.

Cooking Up A Story is a website offering three different shows about people, food and sustainable living. Their latest offering is about Jeff Rosenblad of Happy Harvest Farm and his active participation in the Farm to School program. Take a look.

Looks like we'll have sunny weather this Sunday. John Twist is performing this weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Blueberries and blackberries are finished for the season. Strawberries should be around for several more weeks. Grapes have been coming in and should be in good supply this weekend. Peaches and nectarines will be available and for the next few weeks if the weather is cooperative. Apples and pears will be abundant and there should a wide variety of both fruits.

Tomatoes, corn,and squash should be readily available. Green beans will be available but in smaller quantities. Eggplant, arugula, lettuce, chard, cabbage, carrots, broccoli, celery and radishes should be available as well. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Blossom Vinegar
Linda Brand Crab
Vanveen Bulb

OUT
Ayers Creek Farm (back in November)
Alotto Gelato (finished for the season)
Little Pots and Pans (finished for the season)
Salubrious (back in October)
Sundance Lavander (finished for the season)
Wild Oregon

Cooking Ideas - Tomato and Sweet Pepper Salad

It's sometimes a bit tricky cooking in the fall, especially early fall. The weather is cooler and the hardier fall crops are starting to come in. Part of me wants to start making soups and stews. At the same time, summer crops like tomatoes, peppers and zucchini are still around so I still want to make salads and grill.

This recipe is a compromise of sorts. It uses peppers and tomatoes but it's cooked and served at room temperature. You can find many different colors of peppers and tomatoes at the market this weekend. Have fun making a colorful salad. A printable version may be found here. Enjoy!

Tomato and Sweet Pepper Salad

4 sweet peppers
6 ripe tomatoes, Cut into 1 inch cubes
2 cloves garlic, minced
4 tablespoons olive oil
2 teaspoons paprika
salt
pepper

Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Broil peppers until skins are charred. Place charred peppers in a plastic bag, seal tightly and steam for about 15 minutes. Slip off and discard the skins. Cut the peppers into 1 inch squares.

Heat 3 tablespoons of olive oil in a heavy skillet. Add the peppers, tomatoes, and garlic plus a little salt and pepper. Simmer over a low flame, stirring occasionally until the liquid begins to evaporate. Cook until the liquid has a thicker, saucelike consistency. Remove from heat and let cool to room temperature. Season with salt and pepper to taste, add remaining tablespoon of olive oil, toss and serve.

Grapevine September 21 2008 Market

2008-09-18T13:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Salsa Verde

Fall weather is starting to roll in this week but the late summer harvest is still going on. The days are getting shorter though, so it will soon be time to say "see you next year" to a few vendors. Sundance Lavender is finished for the season. Other farms will be finishing up in the next few weeks. But with the change in the season comes a change in farms. Keep an eye out for farms joining the market for the winter season.

We have a full schedule this Sunday. Greg Clarke will be performing at the market this week. A new Hillsdale business, the Pilates studio Moving Moxie, will be at the market talking about its services. Finally, the Oregon Association for Talented and Gifted (OATAG), an advocacy group for talented and gifted children, will be at the market promoting their conference being held next Saturday at Wilson High School. All in all, a pretty busy day.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The late summer fruit harvest continues to be bountiful. You'll find apples, figs nectarines, pears, peaches and plums this week. Many varieties of melons will be readily available as will strawberries, raspberries and blackberries. The blueberry season is winding down so you will find blueberries but in much smaller quantities than in prior weeks.

Tomatoes, corn, squashes and pole beans will be plentiful this weekend. You'll also find eggplant, lettuce, chard, cabbage, carrots, broccoli, beets, radishes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Cherry Country
Little Pots and Pans
Sundance Lavender
Vanveen Bulb

OUT
Blossom Vinegar (back next week)
Salubrious (back in October)
Sundance Lavander (finished for the season)

Cooking Ideas - Salsa Verde

Tomatillos love the warm weather and there has been a bountiful crop coming to the market in the last few weeks. Here's an easy recipe for salsa verde. Jalapeño peppers tend to be the preferred pepper for this salsa but feel free to choose your own pepper and spiciness level. A printable version of the recipe may be found here. Enjoy!

Salsa Verde

2 pounds Fresh tomatillos
1 cup chopped onion
1 Or 2 hot peppers, cored, seeded and chopped.
1 cup minced cilantro
1/4 cup Fresh lime juice
2 cloves garlic
salt to taste

Remove husks from tomatillos, wash, dry and cut in half. Place tomatillos cut side down on a foil lined baking sheet. Roast until the skin begins to blacken, about 5 minutes. Let tomatillos cool for about 10 minutes then place in a food processor along with the onions, peppers, cilantro, lime juice and garlic. Pulse until the mixture is finely chopped. Season with salt, put into a container and refrigerate for a few hours.

Grapevine September 14 2008 Market

2008-09-11T13:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Pappa di Zucchini (Zucchini Soup)

Despite the warm weather, there is no doubt that we are entering fall. The apple and pear harvest increases each week, the grape harvest has started and the blueberry season is ending. You will notice a few vendors leaving the market as we move into fall. Ayers Creek Farm finishes its summer season this week but will be back in November for the winter market. Other fruit growers will be departing over the next four weeks. The weather can change fast in late September so check the availability list for the last minute information.

We have a few things happening at the market this weekend. Pam Beaty will be playing this Sunday. We also have a cooking demonstration by Wendy Cohan RN, a dietery educator and nurse specializing in Celiac Disease and gluten intolerance education and support services. Wendy will provide cooking ideas and will be available to answer questions. Wendy’s demonstration will start at 11 AM.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The season is nearly over for blackberries and blueberries. Both should be available but in limited quantities. On the other hand, apples, figs nectarines, pears, peaches and plums will be readily available this week. Melons will be in good supply as will strawberries and raspberries. The grape harvest has begun and you should find plenty of grapes this weekend.

The harvest for tomatoes, corn, squashes and pole beans continue to be quite strong. You'll find eggplant, lettuce, chard, cabbage, carrots, broccoli, beets, radishes and a lot more in good supply as well. As for mushrooms, early chantarelles are coming in. The matsutake season has begun but the supply is still limited. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Boyco Food
DeNoble Farm
Liepold Farms
Two Brothers Chocolate

OUT
Cherry Country (back next week)
Little Pots and Pans (back next week)
Salubrious (back in October)
Sundance Lavender (back next week)
Vanveen Bulb (back next week)

Cooking Ideas - Pappa di Zucchini (Zucchini Soup)

This recipe is from Kelly Myers, a regular columnist at Culinate and co-chef du cuisine at Nostrana. Like Kelly, I think this vegetable is a bit maligned. In a recent article, Kelly suggested several ways to use zucchini. She also include this soup recipe. If you want a printable version of the recipe, just click here or on the recipe title below. Enjoy!

Pappa di Zucchini (Zucchini Soup) (From the Kelly Myers collection at Culinate)

2 lb. zucchini
3 onions, diced
Olive oil, plus extra-virgin olive oil for garnish
Salt and pepper to taste
6 zucchini flowers, plus more for garnish
1½ qt. vegetable or chicken stock

1. Slice the zucchini into rounds no larger than ¼-inch thick.
2. Place the olive oil in a large skillet and brown the zucchini and onions in batches; add salt while browning to keep the green of the zucchini looking bright. Add pepper.
3. Add the zucchini flowers and let cook for a few minutes. Add the stock and heat through.
4. Place in a blender (or use an immersion blender) and purée; the soup will be thick. Garnish each serving of soup with a drizzle of extra-virgin olive oil and a few julienned squash blossoms.

Grapevine September 7 2008 Market

2008-09-04T13:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Summer Corn Chowder

School is back in session but it looks like we are still in for summertime weather this weekend. It's probably a good weekend to put in a few more plants and get a jump start on next year.

Like many other people, a number of vendors are coming back after taking a vacation. Check the list below for returning vendors. It is the first weekend of the month so it's Market Jam with Josh this Sunday. Down at the front of Rieke Elementary there is a Sidewalk Chalk Festival sponsored by the Wilson Area Arts Council. Stop by to see artists in action and add your own as well.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The late summer fruit harvest continues to be bountiful. You'll find apples, figs nectarines, pears, peaches and plums this week. Many varieties of melons will be readily available as will strawberries, raspberries and blackberries. The blueberry season is winding down so you will find blueberries but in much smaller quantities than in prior weeks.

Tomatoes, corn, squashes and pole beans will be plentiful this weekend. You'll also find eggplant, lettuce, chard, cabbage, carrots, broccoli, beets, radishes and a lot more. The early chantarelles are coming in and are in good supply. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Boyco Food
Cherry Country
Little Pots and Pans
Sundance Lavender
Vanveen Bulb

OUT
Salubrious (back in October)

Cooking Ideas - Summer Corn Chowder

Here is another recipe from Culinate. This recipe is fairly simple and doesn't take all that long to make. While the recipe calls for a russet potato, yukon gold would work well too. If you want a printable version of the recipe, just click here or on the recipe title below. Enjoy!

Summer Corn Chowder (from the Jamie Passaro collection at Culinate.com)

Ingredients
6 ears fresh sweet corn
6 cups chicken or vegetable broth
2 cloves of garlic, peeled and bruised
1 russet potato, peeled and cut into ½-inch dice
2 cups milk
Salt and pepper, to taste
¼ lb. slab bacon (rind removed), cut into ¼-inch dice
1 medium onion, cut into ¼-inch dice
4 medium ripe tomatoes, seeded and cut into ¼-inch dice
¼ cup slivered fresh basil
Steps

1. Strip corn from cobs; set aside.
2. Simmer cobs, broth, and garlic in a pot, partially covered, for 10 minutes. Discard cobs and garlic. Stir in the potatoes and half of the reserved corn. Simmer, partially covered, until potatoes are tender, 10 to 12 minutes. Puree; transfer to a bowl. Stir in the milk, salt, and pepper; reserve.
3. Cook the bacon in a pot over low heat to render the fat, about 6 minutes. Add the onion; cook for 10 minutes. Add the reserved soup and remaining corn; simmer for 8 minutes. Stir in the tomatoes and basil. Serve immediately.

Notes

When necessary, add 2 tablespoons of olive oil to the pot if your bacon is lean.

Grapevine August 31 2008 Market

2008-08-28T13:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Pasta with Raw Tomato Sauce

It's hard to believe that Labor Day is next Monday. The cool spring has made the summer seem very short. But the summer harvest is coming in fast and furious. This weekend is the annual Tomato Mania at the market. Come sample a variety of tomatoes coming into the market this weekend.

As for music, Gypsy Jazz West is playing this Sunday. Many of you will recognize Phil Lavine from the Djangophiles. Kookoolan Farms, Chanka's Catering and Copper Crown are all back this week.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Tree fruit - apples, figs, nectarines and peaches - will be abundant this week. Many varieties of melons will be readily available as will strawberries, raspberries, blackberries and blueberries.

As for vegetables, tomatoes will be front and center. Corn and pole beans will be plentiful this weekend as well. You'll also find Eggplant, lettuce, chard, zucchini , cabbage, carrots, broccoli, beets, radishes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Blossom Vinegars
Chanka's
Copper Crown
Kookoolan Farms
Little Pots and Pans

OUT
Boyco Food (back next week)
Cherry Country (back next week)
Salubrious (back in October)
Sundance Lavender (back next week)

Cooking Ideas - Pasta with Raw Tomato Sauce

It's Tomato Mania weekend at the Hillsdale Farmers' Market and I can't not include a tomato recipe. Simple recipes are best when tomatoes are coming in fresh and ripe. The heat of the cooked pasta warms up the tomatoes and really brings out the flavor. I like to use penne but any pasta is fine. Enjoy!

Pasta with Raw Tomato Sauce

2 lb. tomatoes
12 basil leaves
1/4 cup olive oil
salt
pepper

Dice tomatoes, about 1/2 inch a side. Place diced tomatoes into a bowl. Tear basil leaves and add to bowl along with oil. Season with salt and pepper to taste. Cover and set aside. Boil water and cook 1 pound of pasta. Drain cooked pasta and place in a large serving bowl. Add sauce, toss and serve.

Grapevine August 24 2008 Market

2008-08-21T13:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Summer Fig Salad

It's nice to have normal temperatures again. The plants in our backyard seem happier too.

We have a familiar face playing music this Sunday. You normally see Josh Uithof working with the Hertls at Sungold Farm. This week you get to hear Josh play and sing.

Chanka's Catering is off this week but will be back next week. Kookoolan Farms will be back next week. Baird Orchards will have Kookoolan's eggs for sale while the Zaerpoors are on vacation. Look below for the complete list of who is off this week.

See you on Sunday!

Eamon Molloy
Market Manager

- What's Coming To The Market This Week?

The apple harvest has definitely begun. Gravensteins and Ginger Golds wiil be the varieties you will most likely find this week. Peaches, apricots, nectarines and cherries will be readily available as well. Figs started coming in last week and should be in good supply too. Melons of all kinds will be plentiful. As for berries, there should be strawberries and some blueberries. Late season raspberries should be available in a few weeks.

Corn and pole beans will be plentiful this weekend. Eggplants, lettuce, chard, zucchini and fresh onions will be good supply too. You'll also find arugula, napa cabbage, green cabbage, carrots, broccoli, beets, radishes, tomatoes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Brownie Farm
~~Cherry Country~~ still on vacation - back on September 7
DeNoble Farm
Gala Springs
Salubrious
Sundance Lavender
Two Brothers Chocolate
Vanveen Bulb

OUT
Blossom Vinegars (back next week)
Chanka's (back next week)
Copper Crown (back next week)
Kookoolan Farms (back next week)
Little Pots and Pans (back next week)

Cooking Ideas - Summer Fig Salad

Figs have been coming into the market for the past few weeks. This recipe from Culinate nicely pairs the sweet figs with peppery arugula. Enjoy!

Summer Fig Salad (from Culinate's recipe collecton)

dressing
1 cup extra-virgin olive oil
1/3 cup red-wine vinegar or lemon juice
1-2 Tbsp. honey or maple syrup (start with less and add to taste)
Fresh black pepper and sea salt to taste

salad
2 bunches fresh arugula and/or watercress
6 fresh figs (dark purple and ripe), quartered
5 summer radishes, sliced into thin rounds
4 Tbsp. creamy goat cheese

Whisk the dressing ingredients together and set aside.

Arrange the leafy greens on individual salad plates, then top with slices of the figs and radishes. Dollop bits of goat cheese over each salad, then drizzle a little dressing over each. Serve immediately.

A printable version of the recipe is available at the Culinate site.

Grapevine August 17 2008 Market

2008-08-14T13:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Melon Agua Fresca

We're in for a few hot days. Be sure to keep hydrated and take it easy during the hot part of the day. If the forecast is correct, it will be a bit cooler by Sunday at least.

Greg Clarke will be playing at the market this week. Little Pots and Pans is back at the market this week as are DeNoble Farm and Blossom Vinegars. Kookoolan Farms is taking a two week break but will be back on August 31. Baird Orchards will be selling Kookoolan's eggs while Chrissie and Koorosh take a well earned break.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Peaches, apricots and cherries will be readily available. Plums should be in good supply too. Melons of all kinds will be plentiful. There should be berries but this weekend's hot weather may limit the availability.

As for vegetables, there will be lots of corn. Several farms will have large bins so just dive in and grab a dozen ears. Eggplants, snow peas, green beans, romano beans, lettuce, chard, zucchini and fresh onions will be plentiful. You'll also find arugula, napa cabbage, green cabbage, carrots, beets, radishes, tomatoes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Blossom Vinegars
DeNoble Farm
Little Pots and Pans

OUT
Brownie Farm (back next week)
Kookoolan Farms (back Aug 31)
Salubrious (back next week)
Sundance Lavender (back next week)

Cooking Ideas - Melon Agua Fresca

Here is another recipe from Culinate. Given the hot weather we have had recently, agua fresca seems like just the right cooler for a hot afternoon. Enjoy!

Melon Agua Fresca (From the Marissa Lippert collection at Culinate)

2 3/4 cups melon chunks (watermelon, cantaloupe, honeydew, etc.)
2 cups water
3 Tbsp. fresh lime juice (about 2 limes)
3 Tbsp. sugar or 2 tablespoons agave nectar (see Note)
Mint sprigs for garnish (optional)

Purée melon in a blender until smooth. Strain through a sieve and discard pulp. Pour the melon juice into a pitcher and stir in the water, lime juice, and sugar.
Serve over ice, garnished with mint sprigs or extra chunks of melon.

Note: Because granulated sugar won’t dissolve easily in cold liquid, you may wish to replace the 3 tablespoons sugar with a simple syrup of sugar dissolved in boiling water. Agave nectar, of course, is already liquid.

A printable version of the recipe is available at Culinate.

Grapevine August 10 2008 Market

2008-08-07T13:00:00.000-07:00

this week
- What's Coming To The Market This Week?
Cooking Ideas - Tomato Salsa

We passed the midway point of the summer season last week. The spring weather delayed the harvest schedule a bit but everything seems back on track. Peaches are coming in, there are lots of berries available, tomatoes are coming to the market and corn will be here soon. Better late than never.

Josh Kadish is back with this month's Market Jam. Salubrious is back at the market this week as are Copper Crown, Rick Steffen Farm and Sundance Lavender.

The Providence Bridge Pedal is happening this Sunday. If live across the river be sure to check the bridge closure schedule before you set out for the market on Sunday morning.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Peaches apricots, cherries and nectarines will be readily available. Plums should be in good supply too. There will be a few melons available as well. There are still lot of berries - blackberries, blueberries, marionberries, raspberries and strawberries.

As for vegetables, corn should start coming in this weekend but not in large quantities. Like everything else this year, corn is a little late. Eggplants, snow peas, fava beans, sugar snap peas, lettuce, chard, zucchini and fresh onions will be plentiful. You'll also find arugula, napa cabbage, green cabbage, carrots, beets, radishes, tomatoes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Copper Crown
DeNoble Farm
Rick Steffen Farm
Salubrious
Sundance Lavender

OUT
Blossom Vinegars (back next week)
DeNoble Farm
Little Pots and Pans (back next week)
Two Brothers Chocolate

Cooking Ideas - Tomato Salsa

Tomatoes are really coming into the market now as nearly all the other ingredients for salsa - cilantro, onions and hot peppers. Why not make your own salsa? Mix up the colors of the tomatoes and make the salsa more colorful too. Enjoy!

Tomato Salsa

1 lb. fresh tomatoes plus one or two extra tomatoes
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
1 teaspoon roasted cumin seed (optional)

Remove stems from tomatoes and finely dice. Prepare the jalapeño by removing the stems, ribs and seeds. Be very careful while handling the hot pepper. Avoid touching the cut pepper with your fingers and wash your hands thoroughly with soap and hot water after handling.

Combine all of the ingredients in a medium sized bowl. Taste. If too hot, chop up another tomato and add to bowl. Add cumin seed if desired.

Let sit for an hour for the flavors to combine.

A printable version of the recipe is available at the Culinate site.

Grapevine August 3 2008 Market

2008-07-31T13:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Green Beans with Tarragon

We lucked out last week and the predicted precipitation held off until Sunday evening. I'm starting to sound like a broken record but last week was the busiest day of the season. Despite the pancake breakfast, book sale, blood drive and everything else going on last Sunday, there were very few parking problems. Thank you for your cooperation on a very busy day.

The market's new dog policy starts this weekend. As announced two weeks ago, dogs are banned from the market until the beginning of the winter market season in November. Dogs will be allowed in the market from November through April when the market is less crowded. We recognize that some people are upset with this decision but we must err on the side of safety. We received many kind and supportive comments by email, voicemail and in person. Thank you all for your support and cooperation.

Little Pots and Pans is back after taking a month off. Two Brothers Chocolate will be at the market this Sunday too. Pam Beaty will be playing at the market this Sunday. Josh will be back with the Market Jam next week.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

This week is much like last week. There will be a lot of berries - blackberries, blueberries and raspberries and strawberries. Stone fruit - apricots, nectarines and peaches - will be readily available as well. Cherries, sweet and sour, will be in good supply. You should find a few plums too.

As for vegetables, snow peas, fava beans, sugar snap peas, lettuce, chard, zucchini and fresh onions will be plentiful. You'll also find arugula, napa cabbage, green cabbage, carrots, beets, radishes, tomatoes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Blossom Vinegars
DeNoble Farm
Little Pots and Pans
Salvador Molly's
Two Brothers Chocolate

OUT
Copper Crown (back next week)
Salubrious (back next week)
Sundance Lavender (back next week)

Cooking Ideas - Green Beans with Tarragon

Seeing the huge mounds of green beans at the market last week inspired me to work on a green bean recipe. I wanted something easy too. Here's an easy recipe for green beans. It can serve as a salad or a side dish. I've added this recipe to the Culinate site if you want a printable recipe. Enjoy!

Green Beans with Tarragon

1 pound green beans
3 tablespoons olive oil
1 teaspoon chopped tarragon
1 tablespoon lemon juice

Trim the beans by cutting off and discarding the tips and ends.

Bring a large pot of water to a boil. Add green beans and cooked uncovered until just tender, about 5-7 minutes. The beans should still be slightly firm.

Remove beans from pan and drain. Let the beans dry off for a few minutes. Shake off any excess water and place beans in a bowl. Add oil, toss until coated, add tarragon and juice, toss again. Serve immediately.

Grapevine July 27 2008 Market

2008-07-24T13:00:00.000-07:00

this week
- Blood Drive At Market This Sunday
- What's Coming To The Market This Week?
- Cooking Ideas - Yellow Summer Squash Soup with Curry Spices

It's going to be a busy Sunday in Hillsdale this weekend. The 32nd Annual HBPA Blueberry Pancake Breakfast takes place from 8:30am to 12:00pm in the Casa Colima parking lot, 6319 SW Capitol Hwy. The Hillsdale Alliance is conducting its book sale from 9:00am to 3:00pm just behind the breakfast area. At the market, the Red Cross is conducting a blood drive from 9:00am until 2:00pm and George Wolff will be playing classical guitar this weekend. All in all a fun day.

See you on Sunday!

Eamon Molloy
Market Manager

Blood Drive At Market This Sunday

The Hillsdale Farmers' Market is sponsoring a blood drive at the Market this Sunday. The blood supply always goes down in the summer. The supply this year is critically low. There is less than a one day supply of O+, O-, A- and B- blood and less than a 3 day supply of A+ and B+ blood. Please consider donating blood this weekend. You can call the Red Cross at 503-528-5608 and make an appointment. The Red Cross will be at the market from 9am - 2pm.

What's Coming To The Market This Week?

Yes, there will be peaches this weekend. There will also be a lot of berries, from blackberries to strawberries and everything in between. Cherries, mostly Vans and Rainiers, will be in good supply. Nectarines and apricots should be readily available as well.

As for vegetables, snow peas, fava beans, sugar snap peas, lettuce, chard, zucchini and fresh onions will be plentiful. You'll also find arugula, napa cabbage, green cabbage, carrots, beets, radishes, tomatoes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Blossom Vinegars
Salubrious
Savory et Sweet
Vanveen Bulb

OUT
DeNoble Farm
Little Pots and Pans (back next week)

Cooking Ideas - Yellow Summer Squash Soup with Curry Spices

This recipe by Deborah Madison is from the Greens Cookbook and can be found online at Culinate. Looking for a printer friendly version? Just follow the link from the recipe title below. Enjoy!

Yellow Summer Squash Soup with Curry Spices
(from Deborah Madison's Greens Cookbook and Culinate)

Ingredients
3 Tbsp. clarified butter or ghee
1 large yellow onion, sliced
1 1/2 lb. yellow summer squash, sliced
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. yellow mustard seeds
4 cloves
1/4 tsp. cardamom seeds
1/2 tsp. ground cinnamon or 1-inch piece cinnamon stick
1/2 tsp. turmeric
1/4 tsp. cayenne pepper, or more, to taste
1 1/2 tsp. fresh ginger root, peeled and minced
1/2 tsp. salt
6 cups water or stock (preferably vegetable stock made with Indian spices)
1/2 cup light or heavy cream
3 Tbsp. cilantro leaves, chopped, for garnish
Squash blossoms, chopped, for garnish (optional)

Steps

Heat the clarified butter or ghee, add the onion and the squash, and cook over medium heat for 5 to 10 minutes, stirring as needed.

Gather all the whole dried spices together and grind them to a powder in an electric spice mill. Add them to the onion and squash, along with the cinnamon, turmeric, cayenne, ginger root, salt, and ½ cup water or stock, and continue to cook over medium heat for 5 minutes.

Pour in the rest of the water or stock and bring to a boil, then lower the heat and simmer for 15 minutes. Pass the soup through a food mill or purée it in a blender. Return the soup to the stove and stir in the cream.

Taste for salt and add more if necessary. Because some squash are less watery than others, the soup may need thinning with additional water or cream. Serve the soup garnished with the chopped cilantro and squash blossoms if available.

Reminder - Change in Dog Policy

In order to insure the safety of dogs, customers and vendors, the Hillsdale Farmers' Market board voted this week to ban dogs from the market until the beginning of the winter market season in November. Dogs will be allowed in the market from November through April when the market is less crowded. This new policy will go into effect beginning with the August 3, 2008 market (next week).

Grapevine July 20 2008 Market

2008-07-17T12:30:00.000-07:00

this week
- Change in Dog Policy
- What's Coming To The Market This Week?
- Cooking Ideas - Lemon Cornmeal Muffins with Berries

Last weekend was very busy, the busiest day of the season thus far and one of the busiest market days ever. Was it the gelato that brought so many people out?

The market has experienced tremendous growth this season and the parking lots are even more crowded than in prior years. Please be patient if you are driving to the market. There is usually plenty of parking on SW Vermont Street so it might be worth your while to just park on SW Vermont instead of trying to park in the lot. The increase in attendance has also forced us to make a policy change which is outlined in the first article. We are trying to make shopping at the market a pleasant experience for everyone. Bear with us as we work out how to manage this new growth.

Greg Clarke returns to the market this week. This is also the final week to drop off books for the Hillsdale Alliance Book Sale. The 32nd Annual Pancake Breakfast is next week. The Red Cross will be conducting a Blood Drive at the market next week as well.

See you on Sunday!

Eamon Molloy
Market Manager

Change in Dog Policy

If you are are a regular Hillsdale Farmers Market shopper then you will have noticed that there are a lot more customers at the market this year. The market attendance has increased over 25% since last year. The increased attendance has also meant more dogs and more dog problems. We have been handing out copies of the market dog rules and had some success in lowering the number of dog issues.

However, the record summer crowds are creating a potentially dangerous situation for dogs and people. On average, 3,000 people are walking through the summer market in a four hour session. As a dog owner, I know that walking through crowds this big on a hot summer day is often very stressful for dogs. The animals get bumped, stepped on and are overwhelmed by the many smells. We have had many small incidents over the last six weeks and the number of incidents are increasing with each market session. In order to insure the safety of dogs, customers and vendors, the Hillsdale Farmers' Market board voted this week to ban dogs from the market until the beginning of the winter market season in November. Dogs will be allowed in the market from November through April when the market is less crowded. This new policy will go into effect on August 3, 2008. We will be handing out flyers to everyone bringing a dog into the market for the next two weeks.

I speak for the board when I say that most dogs visiting the market are very well behaved. The combination of heat, big crowds and a finite space make for a very stressful situation for the even best natured animal. We look forward to seeing your dogs again in November. But for now please leave your dog at home for the rest of the season. Thank you all for your understanding about this matter.

What's Coming To The Market This Week?

This week is much like last week. There will be a lot of berries - blackberries, blueberries and raspberries. Strawberries will be less available. Cherries, mostly Vans and Rainiers, will be in good supply. Peaches are still a few weeks off but apricots and nectarines are readily available.

As for vegetables, snow peas, fava beans, sugar snap peas, lettuce, chard, zucchini and fresh onions will be plentiful. You'll also find arugula, napa cabbage, green cabbage, carrots, beets, radishes, tomatoes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Sundance Lavender

OUT
Blossom Vinegars (back next week)
Little Pots and Pans (back August 3)
Salubrious (back next week)
Savory et Sweet (back next week)

Cooking Ideas - Lemon Cornmeal Muffins with Berries

After a slow start, there are now plenty of berries coming into the market. This recipe by Carrie Floyd at Culinate uses blueberries but Carrie has other suggestions. Just follow the link from the recipe title below. You can use Ayers Creek Farm's cornmeal if you've any at home or you can pick some up at the market. Enjoy!

Lemon Cornmeal Muffins with Berries (by Carrie Floyd, from the Culinate Kitchen collection)

Ingredients
1 cup all-purpose, unbleached flour
1 cup fine cornmeal
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
Zest of 1 lemon
1/2 cup (1 stick) butter
2 eggs
3/4 cup whole milk
1 3/4 cups fresh blueberries

Preheat oven to 400 degrees. Prepare 2 muffin tins by either greasing them or filling them with cupcake liners. Melt the butter and set aside to cool.

In a medium-large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and lemon zest. In another bowl or a large measuring cup, whisk together eggs with the melted butter and milk. Add the wet ingredients to the dry, stirring until just combined. Carefully stir in the berries, then divide batter evenly between the muffin cups.

Bake muffins in the middle of the oven for 15 minutes, then check to see if a toothpick inserted into the middle of one of the muffins comes out clean. If muffins are still a little gooey after 15 minutes, bake an additional 2 to 4 minutes. When the muffins are done, remove from the oven and cool for 10 minutes before eating.

Grapevine July 13 2008 Market

2008-07-10T12:30:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Stuffed Artichokes with Lemon Aioli

We had a last minute call last week from an old Hillsdale regular, DeNoble Farm. We were happy to find room for them and they return to the market this week with a lot of artichokes. Fro all of you who have been asking for an ice cream vendor, your search is over. Alotto Gelato starts serving gelato this Sunday at the market. As for music, Pam Beaty will be playing this week. All in all, it looks like we are in for another nice weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

It's party time for berry lovers this week. Blueberries, raspberries and strawberries will all be readily available. Blackberries will be around but not in large quantities yet. Cherries, mostly Bings and Rainiers, will be in good supply. Peaches are probably another week or two away from harvest but apricots are coming in.

As for vegetables, the variety is increasing as we finally get consistent summer weather. Snow peas, fava beans, sugar snap peas, lettuce, chard, zucchini and fresh onions will be plentiful. You'll also find artichokes, arugula, napa cabbage, green cabbage, carrots, beets, radishes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Alotto Gelato (*NEW*)
Blossom Vinegars
Deep Roots Farm
DeNoble Farm
Chanka's
Salubrious

OUT
Cherry Country (back next week)
Little Pots and Pans (back August 3)

Cooking Ideas - Stuffed Artichokes with Lemon Aioli

DeNoble Farm is bringing in wonderful artichokes right now. This recipe by Kelly Myers, co-chef du cuisine at Nostrana, is from Culinate. Kelly has also posted a good article on artichokes. Enjoy!

Stuffed Artichokes with Lemon Aioli

To eat these artichokes, pull off a leaf (scooping up a bit of stuffing) and then scrape off with your teeth the tender base of each leaf. When you get to the heart of the artichoke, it’s time to pick up a knife and fork.

2 large artichokes, prepared for stuffing and held in acidulated water
1/2 cup plain breadcrumbs
1/2 cup grated Pecorino Romano cheese
2 garlic cloves, minced
2 Tbsp. chopped parsley
1 tsp. chopped mint
3/4 cup extra-virgin olive oil
1/8 tsp. freshly ground black pepper
Salt
1 yellow onion, thinly sliced
1/4 cup water

Preheat oven to 375 degrees.

In a bowl, combine the breadcrumbs, Pecorino, garlic, parsley, mint, 3 Tbsp. olive oil, black pepper, and two pinches of salt. Taste the breadcrumb mixture to check for salt; you want it be slightly salty, as this is the seasoning and flavoring of the artichokes.

Drain artichokes and shake off excess water. Divide the stuffing in two. For each artichoke, sprinkle salt over artichoke heart and then drop in about half of the allotted stuffing. With one thumb, pry open each artichoke leaf and drop in a little stuffing. Continue until there is stuffing between all the bracts. Sprinkle any of the remaining breadcrumb mixture over the top of the artichokes.

Choose a heavy-bottomed, ovenproof pot with a tight-fitting lid that just fits the artichokes. Stew the onion in 2 Tbsp. olive oil over medium-low heat until translucent. Add a pinch of salt and 1/4 cup water, then bring to a simmer. Turn off heat and set artichokes in the pot on top of the onions, then drizzle the remaining 1 Tbsp. olive oil over them. Cover the artichokes and bake for 60 to 90 minutes, until a paring knife inserts easily.

Alternately, stew the onions in a skillet and then transfer them to a glass baking dish. Proceed as above, then cover the artichokes with parchment paper and then very tightly with foil.

Lemon Aioli

4 egg yolks, at room temperature
2 large garlic cloves, finely minced
1 cup extra-virgin olive oil
3-4 Tbsp. fresh lemon juice
Salt
Freshly ground black pepper

Put egg yolks and garlic in the bowl of a food processor. Process until egg yolks get frothy and lighter in color.
With the machine running, very slowly pour in the extra-virgin olive oil — at first drop by drop, and then in a very thin stream. Once the egg yolks have absorbed all the oil, add the lemon juice and salt and pepper to taste.

Grapevine July 6 2008 Market

2008-07-03T07:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Greek Cabbage Salad

This week's email is going out a little earlier than normal. With the July 4th holiday falling on Friday, we want to be sure you receive the newsletter before the three day weekend.

A few more Hillsdale regulars return to the market this week. Gee Creek Farm, Sundance Lavender and Two Brothers Chocolate all return to the market this week. As for music, this Sunday is the first Sunday of the month which means it's Market Jam with Josh time. Finally, to celebrate the July 4th Holiday, we will again be giving out red, white and blueberry sundaes.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Last week's heat created problems for the berry farmers. There will be plenty of strawberries nonetheless. Raspberries showed up in small quantities last week. There will be a lot more this week. Blueberries are starting to show up at the markets this week and there will be some available on Sunday. Cherries, mostly Bings, will be in good supply. Peaches are probably a few weeks off.

As for vegetables, the variety is increasing as we finally get consistent summer weather. Snow peas, fava beans, sugar snap peas, lettuce, chard, zucchini and fresh onions will be plentiful. You'll also find arugula, napa cabbage, green cabbage, carrots, beets, radishes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Gee Creek Farm
Sundance Lavender
Two Brothers Chocolate

OUT
Blossom Vinegars (back next week)
Deep Roots Farm (back next week)
Chanka's (back next week)
Little Pots and Pans (back August 3)
Salubrious (back next week)

Cooking Ideas - Greek Cabbage Salad
The cabbage coming to the market has been really good the last few weeks and while I love coleslaw there are many other cabbage salad possibilities. Here's another recipe from our friends at Culinate. Several farms are bringing fresh herbs including thyme and you have a choice of goat's milk feta (Fraga Farm) or sheep's milk feta (Ancient Heritage Dairy). Enjoy!

Greek Cabbage Salad (by Carrie Floyd, from the Culinate Kitchen collection)

1 small head green cabbage (or half of a large cabbage), tough outer leaves removed, cored, and cut into thin slivers
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
5 oz. feta cheese, crumbled
2 1/2 tablespoons fresh thyme, leaves removed, stems discarded
Salt and freshly ground black pepper

In a medium bowl, toss the sliced cabbage with the oil, vinegar, crumbled feta, and thyme leaves. Season to taste with salt and pepper. (Go easy on the salt, as the feta is salty already.) Serve immediately.

Grapevine June 29 2008 Market

2008-06-26T16:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Kebabs

Looks like we have a nice weekend coming up. Hot but at least it is seasonally correct weather. The Wilson Pool opens at noon on Sunday if you are looking for a place to cool off.

Ayers Creek Farm returns to the market this weekend after a several month hiatus. Little Pots and Pans and Salubrious are at the market this week too. A Hillsdale music regular, Pam Beaty will be playing this weekend, her first appearance this year. All in all, it is looking like a really good weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

If you've been thinking about making your own strawberry jam, this is the weekend to do it. The Hoods strawberries have great flavor and they are plentiful right now. Cherries will be in good supply. Bings and Rainiers are the varieties you'll most likely find at the market. Raspberries will be available in small quantities this weekend. Blackberries (greenhouse grown) will be available in small quantities as well.

As for vegetables, asparagus will be available but its season is winding down. The same goes for rhubarb. Snow peas, sugar snap peas, lettuce, chard, zucchini and fresh onions will be plentiful.

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

IN
Ayers Creek Farm
Little Pots and Pans
Salubrious

OUT
Sundance Lavender (back next week)

Cooking Ideas - Kebabs

When looking for something quick and easy to make on a hot summer day, kebabs are a good choice. Preparation is minimal (especially if you purchase cubed meat) as is the cooking time. The vegetable selection below is not set in stone. If you find something at the market that you want to usjavascript:void(0)e then by all means do so. Enjoy!

Kebabs
1 lb. meat (lamb, chicken or beef) cubed
1 lb. (approx) firm tomatoes, cut into 1 inch cubes
1 onion, cut into thick squares
4 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh thyme or oregano, chopped
salt and pepper, to taste
paprika (optional), to taste

Mix together oil, garlic and herbs. Set aside.

If you are using wooden skewers, soak them in water for at least 10 minutes. Heat grill. If using a charcoal grill, place grill about 4 inches from heat source.

Thread vegetables and meat alternately on skewers. Leave a little space between pieces. Brush skewers with oil mixture and season with salt, pepper and optional paprika to taste. Set aside while grill heats up.

Place kebabs on grill when the grill is hot. Brush them with a little more olive oil as they cook. Turn kebabs a few times and cook until they are brown on all sides and meat is tender, about 10 or 15 minutes.

Remove skewers from grill and place on a platter. Cover with a foil tent, let the skewers rest for about 5 minutes then serve.

Yield: 4 servings.

Grapevine June 22 2008 Market

2008-06-19T16:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Chilled Cherry Soup

It took a long time but spring is finally here. Just in time for summer too. Cherries and Hood strawberries are in season and you'll find plenty of both at the market this weekend. More farms are returning to the market with the warmer weather. Liepold Farms came last week and Baird Family Orchards returns to Hillsdale this week. Ayers Creek Farm will be returning next week.

The Wilson Pool is now open for the summer. If you drive to the market, keep an eye out for small children in the parking lot. Despite the best efforts of their parents, excitement gets the best of some kids. Slow and easy through the lot is the safest way to go.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

There will be plenty of strawberries this week. A few raspberries may trickle in but it's unlikely. Cherries started coming in last week. There will be a lot more this week. Asparagus will be available but in smaller quantities as the season winds down. Lettuces, chard, scallions, green garlic and rhubarb will be good supply. Sweet onions, basil, cilantro and dill will be readily available as well.

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

IN
Baird Family Orchards
Gala Springs (*NEW*)

OUT
Ayers Creek Farm (back next week)
Little Pots and Pans (back next week)
Salubrious (back next week)

Cooking Ideas - Chilled Cherry Soup

I was dubious the first time I was served cherry soup. All doubt disappeared after the first spoonful. The cherries and sour cream work really well together. There are many variations on this dish and many call for sour cherries but why wait for the sour cherries? Enjoy!

Chilled Cherry Soup

3 cups cold water
1/4 cup sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cinnamon
1 1/4 pounds fresh cherries, pitted
2 tablespoons cornstarch
3 tablespoons sour cream
1 1/2 tablespoons heavy cream

Combine 3 cups water, sugar, zest, and cinnamon in a 3 quart heavy saucepan. Bring to a boil and boil for 2 minutes until sugar is dissolved. Add cherries, bring back to a boil, and boil for 2 minutes. Whisk cornstarch together with 2 tablespoons cold water in a small bowl, then whisk into boiling cherry mixture. Lower heat to a simmer and whisk until slightly thickened, about 2 minutes. Remove from heat and cool soup completely, uncovered. When cooled, refrigerate covered for at least 2 hours. Just before serving, whisk together sour cream and heavy cream in a small bowl. Ladle soup into four bowls and drizzle with cream mixture.

Grapevine June 15 2008 Market

2008-06-12T16:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Crudites

I keep reading weather forecasts of sunny 70 degree weather but it's still cloudy and 52 degrees. We ended up with a really nice day last Sunday so I will keep the faith.

We have a lot going on this Father's Day weekend. Greg Clarke returns to the market this Sunday. We will also be sampling chocolate covered strawberries. We usually consider this event a customer appreciation event. This year I am calling this our Strawberry Appreciation Event. Hood strawberries are finally coming and I can't wait.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Hood strawberries are finally here. Cherries most likely will come in next week although a few farms may have limited quantities this week. Asparagus, snow peas, sugar snap peas, rhubarb, and lettuces should all be in good supply. Other spring items like asparagus, pea tendrils, rhubarb, morel mushrooms, scallions and spring onions will be good supply.

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

IN
Blossom Vinegars
Kookoolan Farms
Little Pots and Pans
Salubrious

OUT
Ayers Creek Farm (back June 29)
Happy Harvest Farm (back next week)

Cooking Ideas - Crudites

The vegetables coming in this week- carrots, radishes, sugar snap peas - are ideal choices for a crudite platter. Some vegetables involve blanching while others can be eaten raw. Paired with your favorite dips and appetizers, a crudite platter is the ideal choice for a warm spring day. And we finally have a string of warm days coming. Enjoy!

Crudites

Fresh vegetables are the key to success for crudites. Presentation is also important. Select vegetables of different shapes and colors. Some vegetables require blanching.

Blanching is a straightforward process. Bring a large pot of water to boil, then cook each vegetable separately until it is softened but still crunchy. Remove the vegetable and dunk immediately in ice water to stop the cooking process. When cooled, remove from the ice water and pat dry.

Here are a few vegetables you can use along with preparation instructions. Feel free to add your own.

Asparagus - Snap off the tough ends of the asparagus and blanch for about a minute.

Broccoli (and cauliflower) - Cut into bite-sized florets. If you want, you can blanch for about a minute. If you have broccoli and cauliflower, blanch the vegetables separately.

Carrots - the new carrots coming in are the perfect size for crudites. Simply trim and peel.

Radishes - Choose ones with nice green tops. Keep the tops on and slice the radishes through the stem.

Sugar Snap Peas (and Snow Peas) - remove the string from the pod. Sugar snaps taste great raw or blanched. If blanching, remember that peas cook quickly, 30 seconds or less.

When arranging the vegetables, don't limit yourself to a platter. Use glasses to hold the carrots or bowls to hold the radishes. Have fun with your food.

Grapevine June 8 2008 Market

2008-06-05T16:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Tortellini with Fresh Peas and Ham

We've got a full schedule at the market this weekend. Josh Kadish is back with his monthly Market Jam. Ivy Manning will be at the market this weekend. Ivy is a local chef and food writer whose writings and recipes have appeared in Culinate, Edible Portland, The Oregonian and Willamette Week. Ivy has just published a new cookbook, The Farm to Table Cookbook: The Art of Eating Locally. Ivy will be demonstrating a recipe from the book and will have books available for sale. Ivy provided us with a recipe which you'll find below.

The wet, cold spring continues to plague market farmers. Liepold Farms and Baird Orchards will be back to the market as soon as their fruits are ready to harvest.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Hood strawberries are probably about two weeks away. There will be a few flats of Hoods but not much. There should be a good supply of Albions and Seascapes to satisfy your strawberry cravings in the meantime. Asparagus, rhubarb, scallions, green garlic and lettuce will be good supply. Spring onions showed up in small quantities last week and will be more readily available this Sunday. The same goes for basil. Kale, collards, chard and raab should be readily available as well.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. Tastebud will not be making pizzas at the market this weekend but will have bagels and sandwiches.

IN
Savory et Sweet
Souper Natural

OUT
Ayers Creek Farm (back June 29)
Little Pots and Pans (back next week)
Salubrious (back next week)

Cooking Ideas - Tortellini with Fresh Peas and Ham

As mentioned earlier in the newsletter, Chef Ivy Manning will be conducting a chef demonstration and signing books at the market this Sunday. Ivy passed on the recipe below which you will also find in her book. Enjoy!

Tortellini with Fresh Peas and Ham in a Creamy Tarragon Sauce
(from The Farm to Table Cookbook: The Art of Eating Locally by Ivy Manning)

This is a great dish to celebrate the first English peas that come to the market in spring.

1 tablespoon olive oil
2 tablespoons finely chopped shallot
1/3 cup dry vermouth or dry white wine
4 ounces Black Forest ham, rind removed, julienned
2 tablespoons fresh tarragon leaves, stemmed and finely chopped
2 cups cream
1 pound fresh cheese tortellini
Salt and freshly ground black pepper
1 cup shelled English peas
2 pinches nutmeg
1/2 cup grated Parmesan cheese

Heat the olive oil in a large sauté pan over medium-high heat; add the shallot and sauté until softened, about 3 minutes. Add the vermouth and simmer until almost all the liquid is gone. Add the ham, tarragon, and cream; bring to a gentle simmer over medium heat until thickened slightly, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and reduce the heat to maintain a simmer (Do not cook in rapidly boiling water or the pasta may burst open). Cook until tender, 3 to 7 minutes depending on their size and the thickness of the pasta.

Drain the tortellini and transfer to the cream sauce; stir in the peas and nutmeg and cook for 1 minute. Season with the salt and pepper, sprinkle with the cheese, and serve.

Grapevine June 1 2008 Market

2008-05-29T16:15:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Dilled Vegetables

It's hard to believe it's June. The spring rains will eventually recede and things will dry out.

The first Sunday of the month is the usual slot for Market Jam with Josh. Josh is out of town so the Market Jam is next week. The Underskore Orchestra will be playing this Sunday instead.

Jane Luthy, owner of Coombs and Luthy and a Landscape Design and Garden Consultant, will be at the market this Sunday to answer your garden and landscape questions. Jane has 24 years experience in the Portland area. Have questions about your garden? Bring photos to the market and Jane will be happy to offer suggestions.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Strawberries season was slow to start this year but the berries are starting to come in. There were a few Hoods available last week and there should be some available this week as well. However, it will likely be next week before we see Hoods in large quantities. Asparagus, snow peas, rhubarb, and lettuces should all be in good supply. Other spring items like asparagus, pea tendrils, rhubarb, morel mushrooms, scallions, green garlic and lettuce will be good supply.

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

IN
Blossom Vinegars
Boyco Foods
Chanka's Catering
Little Pots and Pans
Salubrious
Unger Farm

OUT
Ayers Creek Farm (back June 29)
Gales Meadow Farm (back late fall)
Kookoolan Farms (back next week)
Pitkin Winterrowd Farm (back late fall)
Souper Natural (back next week)

Cooking Ideas - Dilled Vegetables

This week's recipe comes from Connie Rawlings-Dritsas, owner of Blossom Vinegars. Connie's vinegar adds a nice flavor to the vegetables. Connie has many other recipes at her stall and on her website. Enjoy!

Dilled Vegetables
1 cup water
1/4 cup Blossom's Lemon Dill Vinegar
1/2 teaspoon salt
6 carrots, penny cut( or mixed vegetables, asparagus, or broccoli florets)

Place all ingredients in a covered saucepan. Cook until almost tender. Cool. Refrigerate in liquid until well chilled. Drain and serve cold.

Grapevine May 25 2008 Market

2008-05-22T16:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Spring Vegetable Saute

Looks like we finally have normal weather for May. A few crops are still a bit behind normal harvest times but things are looking up. Deep Roots Farm returns this weekend. Stephens Farm snuck in last weekend with strawberries and should (hopefully) have more berries this weekend. This is the last weekend for Llama Mama and Must Love Dogs as they move to their summer markets. Look for them to return to Hillsdale in the late fall. If you are in Tillamook you can find Llama Mama where Chris is also the market manager. Must Love Dogs is at Parkrose Farmers Market on Saturday and Montavilla Farmers Market in SE Portland on Sunday.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Strawberries should be a bit more plentiful this week. Other spring items like asparagus, pea tendrils, rhubarb, scallions, green garlic and lettuce will be good supply. Spring onions showed up in small quantities last week and will be more readily available this Sunday. The same goes for basil. Kale, collards, chard and raab should be readily available as well. As for mushrooms, the first of the eastern Oregon morels will be coming in. According to Norma, these mushrooms are beautiful.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. Note that Tastebud will not be making pizzas at the market this weekend but will have bagels and sandwiches.

IN
Deep Roots Farm
Fraga Farms
Must Love Dogs

OUT
Ayers Creek Farm (back June 29)
Blossom Vinegars (back next week)
Little Pots and Pans (back next week)
Salubrious (back next week)
Unger Farm (back late May)

Cooking Ideas - Spring Vegetable Saute

There are many ways you can use vegetables coming into the market this week. A saute is one of the simplest and most flexible options. I've often tossed sauteed vegetables with pasta to make a quick meal and was already working on a recipe. But listening to a recent podcast from KCRW's Good Food reminded me how flexible sauteed vegetables can be. Evan Kleiman suggests a number of options including adding cooled vegetables to a salad and cutting lettuce into a chiffonade and adding it to the saute. There really is no one way (or wrong way) to serve sauteed vegetables. Enjoy!

Spring Vegetable Saute

Select a variety of vegetables (fresh onions or leeks, green garlic, asparagus, carrots etc.) and fresh basil or mint. Wash vegetables thoroughly and cut into 1 to 1 1/2 inch pieces. Heat 2 tablespoons of olive oil over medium high heat in a large saute pan or skillet. Starting with onions or leeks, saute until the vegetable softens. Add each vegetable one at a time (longer cooking vegetables first) as each softens in turn. The vegetables are ready when tender. Add the fresh herbs when the vegetables are nearly done, toss, add salt and pepper to taste.

Serving suggestions:
Toss the vegetables with pasta (penne is a particularly good choice)
Serve as a side dish
Cool to room temperature, toss with lettuce and serve as a salad

Grapevine May 18 2008 Market

2008-05-15T15:30:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Sesame Noodles With Asparagus Tips

With predicted temperatures in the 80s and 90s, it's hard to believe that we had near freezing temperatures just three weeks ago. I'm more than ready for spring weather but not quite ready for summer.

We've a full market this weekend. Greg Clarke, a longtime market favorite, will be playing this Sunday. Fellow HBPA member, Hillsdale Chiropractic & Rehabilitation Center, will be tabling this weekend. Food Front will also be at the market to answer questions about the store plans and membership.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Strawberries should be a bit more plentiful this week. Other spring item like asparagus, pea tendrils, rhubarb, scallions, green garlic and lettuce will be good supply. Kale, collards, chard and raab should be readily available as well. Spring onions showed up in small quantities last week and should be more readily available this Sunday. As for mushrooms, morels should be available as well as shitake, nameko and maitake.

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

IN
Blossom Vinegars
Little Pots and Pans
Salubrious

OUT
Ayers Creek Farm (back June 29)
Deep Roots Farm (back next week)
Fraga Farms (back next week)
Must Love Dogs (back next week)
Stephens Farm (back late May)
Unger Farm (back late May)

Cooking Ideas - Sesame Noodles With Asparagus Tips

We are in the middle of a kitchen remodel at home so testing recipes is a near impossible task right now. Fortunately, our friends at Culinate can provide me with cooking ideas. The following recipe is from Deborah Madison's Vegetarian Cooking For Everyone. Follow this link to read Deborah's introduction and other recipes. Enjoy!

Sesame Noodles with Asparagus Tips (from Vegetarian Cooking For Everyone)

Marinade
1/4 cup sesame oil
3 Tbsp. dark sesame oil
7 Tbsp. soy sauce
3 Tbsp. Chinese black or balsamic vinegar
3 1/2 Tbsp. dark brown sugar
2 tsp. salt
2 tsp. chili oil
1 Tbsp. minced ginger
1 garlic clove, finely chopped
3/4 cup chopped cilantro

Noodles and asparagus
Salt
2 lb. asparagus, trimmed and thinly sliced on a diagonal
1 (14 oz.) package thin Chinese egg noodles
10 scallions, including the firm greens, thinly sliced
1/4 cup sesame seeds, toasted until lightly browned

Mix the marinade ingredients together, stirring to dissolve the sugar.

Bring a large pot of water to a boil. Add salt and the asparagus. Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry.

Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.

Toss the noodles with all the marinade and most of the scallions, sesame seeds, and asparagus. Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions, and sesame seeds.

Grapevine May 11 2008 Market

2008-05-08T14:45:00.000-07:00

this week
- What's Coming To The Market This Week?
- Food Front To Open In Hillsdale
- Cooking Ideas - Fettuccine Alfredo with Morels

We had a successful opening day last week. Nice weather, good music and great food all made for a successful day. The forecast calls for cloudy weather but at least the temperature will be above 45 degrees. It will be a good day to pick up some food for the week and plants for your garden.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Farmers are still feeling the effects of the long cold spell in April but more items are coming to market. Several varieties of lettuce should be available and several farms are bringing salad mixes too. Kale, collards, chard and raab should be in good supply. Asparagus will be plentiful as will leeks, pea tendrils, scallions, potatoes and onions. Rhubarb should continue to be in good supply. As for mushrooms, morels should be available as well as shitake and maitake. Early strawberries (grown under cover) will be available. Apples and pears will be available as will cider.

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

IN
Garden Color

OUT
Ayers Creek Farm (back June 29)
Blossom Vinegars (back next week)
Deep Roots Farm (back next week)
GreenGable Farm (finished for season)
Little Pots and Pans (back next week)
Salubrious (back late May)
Stephens Farm (back late May)
Unger Farm (back late May)

Food Front To Open In Hillsdale

Many of you have been stopping by the information booth to ask if Food Front was going to move into the former Wild Oats space. Food Front announced that they will be opening in that space this summer. A formal announcement will be made in front of the store on Monday, May 12, at 10 a.m. Everyone is invited to attend. Visit Food Front's website to read the press release and to learn how to become a member-owner.

Cooking Ideas - Fettuccine Alfredo with Morels

The morel mushroom is a springtime mushroom. It has a great earthy flavor which goes well with sharp cheeses. Cleaning morels can be a bit tricky. Try brushing off the grit and pine needles. If brushing doesn't remove all the grit then rinse the mushrooms with water and wipe dry. It's best to wash the mushrooms shortly before you are going to use them.

The following recipe is adds morels to a classic dish. This recipe doesn't use cream in the alfredo sauce. I think butter and Parmigiano-Reggiano make a nice sauce all by themselves. But if you really want cream in the sauce then add a little. Enjoy!

Fettuccine Alfredo with Morels
4 ounces morels, cleaned and halved or quartered (depending on size)
1 large shallot, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1/3 cup water
5 tablespoons unsalted butter, cut into 5-6 pieces
1 lb. fettuccine
2 oz finely grated Parmigiano-Reggiano, about 1 cup
Salt
Pepper

Heat the olive oil in a saute pan over medium high heat. Add chopped garlic and shallots and saute until the shallots are appear translucent, about 3 minutes. Add morels and the water, cover and lower heat. Simmer for about 3 to 4 minutes. Remove cover, add a little salt and pepper, raise heat a little and cook until the mushrooms are tender and the liquid has nearly evaporated. Remove from heat.

Preheat oven to 200 degreees F. Melt butter in a heatproof serving bowl, about 5-10 minutes.

Cook fettuccine in a 6 to 8 quart pot of boiling salted water until al dente.

Drain fettuccine in a colander, reserving 1/2 cup of the cooking water. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Add cooked morels, add salt and pepper to taste, sprinkle with remaining cheese and serve.

Grapevine May 4 2008 Market

2008-05-01T15:30:00.000-07:00

this week
-What's Coming To The Market This Week?
- Cooking Ideas - Braised Baby Turnips

The market's seventh season starts this weekend. I feel less frenzied before Opening Day since we started going year round. At the same time I do feel a certain amount of anticipation for the return of weekly markets.

We will have free vegetable starts for the first 500 customers this Sunday. The return to the weekly schedule also means the return of the Market Jam. Josh Kadish will be playing this weekend so bring bring your song requests.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Several varieties of raab, chard, baby bok choy and kale will be the dominant greens. There may be some lettuce as well. Asparagus should be in good supply as should potatoes and onions. Rhubarb started showing up at the market last week and there should be plenty this week. As for mushrooms, morels should be available as well as shitake and maitake. Apples and pears will be available as will cider.

With the start of the new season, we have returning vendors and a few vendors adding new products. Salvador Molly's and Chanka Catering return to the market this week to join Savory et Sweet and Tastebud Farm in the ready to eat foods area. Sweet Briar Farm will start selling grilled sausages as well as its sausage and other pork products. Little Pots and Pans returns this week. Salubrious should be returning in a few weeks.

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

IN
Blossom Vinegars
Chanka Catering
Copper Crown
Kookoolan Farms
Little Pots and Pans
Nonna's Noodles
Salmon Creek Hydroponics
Salvador Molly's

OUT
Ayers Creek Farm (back June 29)
Deep Roots Farm (back next week)
Garden Color (back next week)
Salubrious (back late May)
Stephens Farm (back late May)
Unger Farm (back late May)

Cooking Ideas - Braised Baby Turnips

Spring and fall are the best times to find baby turnips. There has been a lot of very nice baby Japanese turnips coming to the market for the past month. The nice thing about turnips is that you can eat the greens as well. Young turnips are especially easy to use since you don't have to peel them. The recipe below uses the whole turnip and doesn't involve much more than washing the vegetable and braising until tender. If only more things in life were this simple. Enjoy!

Braised Baby Turnips

Thoroughly wash turnips. Trim the end but leave the greens attached, removing only wilted or browned leaves. Put the roots in a large saucepan and add a little butter and some water. Braise covered until the roots are soft but not overcooked.

Note: If you are braising a lot of turnips then you can use a covered roasting pan in a 350 degree oven.

Grapevine April 27 2008 Market

2008-04-24T16:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Stir-Fried Greens with Brown Rice

Well is it spring or isn't it? The cold snap is delaying many crops. I am giving all fair warning now. Strawberries will be late this year. Several farms have some strawberries under cover but the bulk of the crop needs warmer weather. The freeze in the Gorge will have an effect on the tree fruit crops. It's too soon to know the extent of the damage. I'll post a note when I hear from the farmers.

It will be a busy Sunday this weekend. Rieke Elementary School is holding its annual Art Fair from 10am-3pm in the school gym. After shopping at the market, check out the Art Fair.

This upcoming market is the last session of the winter season. We start our weekly schedule next week.

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The weather hasn't been too kind but there is still a fair bit of produce coming in this week. Several varieties of raab, chard, baby bok choy and kale will be the dominant greens. There may be some lettuce as well. Asparagus should be in good supply as should potatoes and onions. As for mushrooms, morels should be available as well as shitake and maitake. Apples and pears will be available as will cider.

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

IN
Herr Family Farm
Tastebud Farm

OUT
Ayers Creek Farm (back June 29)
Blossom Vinegars (back in May)
Copper Crown (back next week)
Kookoolan Farms (back next week)
Nonna's Noodles (back next week)
Salmon Creek Hydroponics (back next week)
Stephens Farm (back in May)

Cooking Ideas - Stir-Fried Greens with Brown Rice

Since this is the last winter market session, I wanted to push greens one more time. The cold weather this week probably helped me along. There are some great greens coming into the market this week - chard, baby bok choy, several raabs. This recipe by Carrie Floyd and posted on Culinate uses several greens. Enjoy!

Stir Fried Greens with Brown Rice by Carrie Floyd

Ingredients

1 bunch of Swiss chard
2 large stalks of broccoli
2 baby bok choy (or 1 large head)
Canola oil
1 shallot, minced
1 garlic clove, minced
Fresh ginger, a 1-inch piece, peeled and minced
Pinch of red pepper flakes
Ponzu (a citrus-flavored soy sauce, found in natural foods stores and Asian groceries)
Toasted sesame oil
3 cups cooked (leftover/cold) short-grain brown rice

Have at hand three medium bowls. Prepare the vegetables by first washing them; shake off the water but don't bother to dry them. Prepare the Swiss chard by first removing the ribs from the leaves; finely chop the ribs and place them in a bowl, then cut the leaves into slivers and place them in another bowl. Cut the stem from the broccoli, finely chop it, and add it to the chard stems. Then cut the broccoli tops into small florets, and place these in the bowl with the chard leaves. Finally, slice the bok choy into diagonal slivers, and place these in their own bowl.

Heat enough oil to cover the bottom of a large skillet. When hot, add the shallot, garlic, ginger and red pepper; cook, stirring constantly, until fragrant. Add the chard and broccoli stems - and another slug of canola oil if necessary - and cook over medium heat until almost tender, stirring often. Add the chard leaves and broccoli florets and continue to stir-fry until almost tender (or turn the heat down and cover, to steam instead of stir-fry).

When the vegetables are almost cooked through, turn the heat up to medium-high (removing the lid first, if you were steaming) and add the bok choy. Stir-fry for a minute or two, lower heat to medium, then add a big splash of ponzu and a drizzle of sesame oil. Stir to mix, then push vegetables to the outside rim of the pan and dump rice into the center. With a large wooden spoon break up the rice, and spread it out in the pan. Once the rice is warmed through, stir the vegetables into the rice. Season to taste with extra ponzu. Serve hot.

Grapevine April 10 2008 Market

2008-04-10T16:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Asparagus, Potatoes and Eggs

We are in that transitional period of spring. Most of the winter crops are done although there are a lot of good greens and root vegetables still available. Spring vegetables are starting to show up at the market along with a lot of plant starts and perennials. The cool temperatures are a bit of a problem but it looks like we'll have nice weather this weekend.

One or two other summer vendors may show up this weekend as well. I'll post a preview of the summer season in the next newsletter. Copper Crown and Tastebud are back this weekend while Square Peg Farm is finished for the winter season.

See you on Sunday.

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

OK, so the asparagus didn't quite make it the market last time. Rick told that there really should asparagus at the market this weekend. You will also find mache, spinach, several varieties of kale, chard, salad mixes and braising mixes. For all of you wanting to eat on the wild side, nettles, fiddlehead ferns, winter chanterelle, hedgehog and morel mushrooms should be available. Root vegetables (potatoes, carrots, celeriac, turnips radishes) will be in good supply as well. Draper Girls Farm still has apples and pears and will be bringing cider.

As for meats, Pine Mountain Ranch will be bringing bison and elk, Kookoolan will have chicken, duck and rabbit, Columbia River Fish will have steelhead. Ancient Heritage Dairy, Fraga Farm, Oregon Gourmet Cheeses and Organic Life Creamery will be bringing a wide variety of cheese as well.

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

IN
Copper Crown (David said yes definitely)
Tastebud Farm

OUT
Ayers Creek Farm (back June 29)http://www.blogger.com/img/gl.link.gif
Blossom Vinegars (back in May)
Stephens Farm (back in May)
Square Peg Farm (finished for the season)

Cooking Ideas - Asparagus, Potatoes and Eggs

Here is another recipe from the Culinate collection. I was looking for inspiration for an asparagus recipe. I ended up on the Culinate website and came across a nice article on asparagus by Caroline Cummins. There are several good recipes at the end of the article. Jane Grigson is one of my favorite food writers so I decided to use her recipe. Enjoy!

How to Make the Most of Asparagus
From the book Good Things by Jane Grigson

Ingredients
2 lb. asparagus
1 1/2 lb. new potatoes
4 to 6 hard-boiled or coddled eggs, cut in half

Scrape the new potatoes and leave them in water until required. Peel the hard part from the asparagus stems, then trim 2 to 3 inches from the bottom. Tie the asparagus into bunches.

Put 2 inches of water into a large saucepan with a teaspoon of salt, and bring to a boil. Stand the bunches of asparagus upright in the pan, put the stem trimmings around them, and the new potatoes on top of the trimmings. Put the lid on the pan, or arrange a dome of foil over it if the asparagus heads come above the rim. Steam for 20 to 40 minutes according to thickness and type of asparagus.

When done, drain the asparagus (reserve the cooking water). Place the stalks on a platter with the potatoes and the eggs arranged around them. Serve hot, warm, or cold, with hollandaise or mayonnaise if you like.

This content is from the book Good Things by Jane Grigson.

Other Recipes from Culinate:
Roasted Asparagus (recipe by Deborah Madison)
Emerald City Salad (recipe by Cynthia Lair)

Grapevine March 30 2008 Newsletter

2008-03-27T06:01:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Spring Salmon & Sorrel Soup

I am writing this week's newsletter from Kansas City where I am attending the SARE's 20th Anniversary New American Farm Conference. SARE (Sustainable Agriculture Research and Education), a program within the US Dept of Agriculture, helps advance farming systems that are profitable, environmentally sound and good for communities through a nationwide research and education grants program. Deep Roots Farm received a SARE grant to help launch the Hillsdale Winter Market in 2004-2005. The Hillsdale Winter Farmers Market Project was selected to present a poster at the conference. Farmers, ranchers, extension agents and market managers were all interested in the winter market and now want to explore extending their own markets.

While here in Kansas City, I had the chance to meet a lot of people working on really great projects. From a nonprofit marketing fresh fruits and vegetables for small farmers in the Northeast to Navajo farmer reclaiming its native corn heritage in Arizona, the diversity of projects was incredible. A local farmer, Larry Thompson over in Boring, was awarded the Patrick Madden Award for Sustainable Agriculture for the Western SARE region. Congratulations to Larry and Kathy Thompson for their years of hard work promoting and strengthening sustainable agriculture.

It looks like it will be a bit wet in Portland this Sunday. But rain or shine the farmers and other food vendors will be there with plenty of great local food for you. See you on Sunday.

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Asparagus should make its first appearance at the market this weekend. You will also find mache, spinach, several varieties of kale, chard, salad mixes and braising mixes. Potatoes, carrots, celeriac, turnips and Jerusalem artichokes should be in good supply as well. Draper Girls Farm still has apples and pears and will be bringing cider.

As for meats, Pine Mountain Ranch will be bringing bison and elk, Kookoolan will have chicken, duck and rabbit, Columbia River Fish will have steelhead. Ancient Heritage Dairy, Fraga Farm, Oregon Gourmet Cheeses and Organic Life Creamery will be bringing a wide variety of cheese as well.

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

IN
Gales Meadow Farm
Packer Orchard
Rick Steffen Farm
SunGold Farm

OUT
Ayers Creek Farm (back June 29)
Blossom Vinegars (back in April)
Copper Crown
Stephens Farm (back in April)
Tastebud Farm (back April 13)

Cooking Ideas - Spring Salmon & Sorrel Soup

We're trying something new this week. Our friends at Culinate have graciously opened their recipe collection to us. We will occasionally post a recipe from the Culinate recipe file and include links to other recipes using products coming into the market. Over the next few months, we will also be archiving recipes from prior Grapevine editions as well.

To kick off this new venture, here is a recipe by Diane Morgan. You can read Diane's introduction and serving suggestions here or by clicking on the recipe title below. Enjoy!

Spring Salmon & Sorrel Soup (from Culinate and Diane Morgan)

5 cups fish or seafood stock, or 4 cups chicken stock and 1 cup water
3/4 lb. red boiling potatoes, peeled and cut into small chunks
1 salmon fillet (about 10 ounces), skin and pin bones removed, cut into 4 equal portions each about 2 1/2 inches square
2 tsp. olive oil
Kosher or sea salt
Freshly ground pepper
4 oz. sorrel leaves, stemmed, thick center ribs removed
3 Tbsp. unsalted butter, at room temperature
1 cup heavy (whipping) cream
1 1/2 Tbsp. minced fresh flat-leaf parsley

Preheat the oven to 250 degrees.

In a heavy soup pot, bring the stock to a boil. Add the potatoes. Lower the heat to a simmer, partially cover the pot, and cook the potatoes until tender when pierced with a knife, about 15 minutes.

Meanwhile, arrange the salmon on a rimmed nonstick baking sheet or line a baking sheet with parchment paper. Rub the salmon with a little olive oil and sprinkle each piece lightly with salt and pepper to taste. Set aside.

In a food processor fitted with the metal blade, purée the sorrel, pulsing on and off for about 30 seconds. Add the butter and process until the sorrel is completely puréed and blended with the butter. Transfer to a small bowl, cover, and set aside.

When the potatoes are tender, place the salmon in the oven and bake until the fat between the layers begins to turn white and the fish flakes slightly, 20 to 25 minutes. The fish will appear to be underdone because the color is so beautifully pink and vivid, but it should be fully cooked.

While the salmon is baking, finish the soup. Using an immersion blender, purée the soup directly in the soup pot. Alternatively, working in batches, purée the soup in a regular blender and then transfer the soup back to the pot. Add the cream and stir until the soup is barely simmering. Add the sorrel butter and stir until well combined. Add 1 1/2 teaspoons of salt and a few grinds of pepper. Taste and adjust the seasoning. Keep warm until the salmon is done.

To serve, ladle about 1 1/4 cups of soup into each of 4 warmed large, shallow soup or pasta bowls. Carefully place a piece of salmon in the center of each bowl and garnish with some minced parsley. Serve immediately.

Other Recipes from Culinate
Roasted Asparagus (recipe by Deborah Madison)
Emerald City Salad (recipe by Cynthia Lair)
Buffalo Brisket in Tomato Sauce (recipe from the Culinate Kitchen collection)

Grapevine March 16 2008 Market

2008-03-13T14:30:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Irish Lamb Stew

I am looking forward to this weekend's market after a three week break. It was nice to have an extra week to prepare things for the coming season but our pantry is running low.

Ayers Creek Farm is finished for the winter season. Anthony and Carol will be back on June 29th with berries and preserves. Pitkin Winterrowd Farm is back with vegetables, herbs, cover crop seed and eggs. More farms will be returning over the next few market sessions.

Farris Seaman Plants, Garden Color and Honeyhill Nursery will all be at the market with hardy perennials for all of you gardeners. Vanveen Bulb won't be at the market this weekend but should be at the March 30th market. Tastebud Farm won't be making pizzas at the market this Sunday. Mark is putting the finishing touches on his new space on SE Milwaukie. Tastebud will be back on March 30th.

Finally, the Shamrock Run is this Sunday. SW Terwilliger Blvd will be closed from 8am-10am. The 15k race goes down SW Barbur Blvd so portions of SW Barbur will be closed as well. If you are coming from the eastside or downtown then get on I-5 southbound, get off at exit 297 (Terwilliger Blvd Exit), come up SW Bertha Blvd, go just past the second light (SW Vermont St.) turn right on SW Bertha Court, then turn right on SW Capitol Hwy. From there, just follow the market signs.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Easter egg radishes and nettles, two sure signs of spring, will be available this weekend. Potatoes, carrots, celeriac and turnips should be in good supply as will black radishes and Jerusalem artichokes. As for greens, you should find mache, spinach, several varieties of kale, chard, salad mixes and braising mixes. Draper Girls Farm still has apples and pears and will be bringing cider.

As for meats, Pine Mountain Ranch will be bringing bison and elk, Kookoolan will have chicken and rabbit, Columbia River Fish will have steelhead. Ancient Heritage Dairy, Fraga Farm, Oregon Gourmet Cheeses and Organic Life Creamery will be bringing a wide variety of cheese as well.

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

IN
Crabapple Company
Farris Seaman Plants
Garden Color
Salmon Creek Hydroponics
Pitkin Winterrowd Farm

OUT
Ayers Creek Farm (back June 29)
Blossom Vinegars (back in April)
Copper Crown (back in March)
Gales Meadow Farm (back March 30)
Stephens Farm (back in April)
SunGold Farm (back March 30)
Tastebud (back March 30)
Vanveen Bulb (back March 30)

Cooking Ideas - Irish Lamb Stew

With a name like mine, you can't hide from St. Patrick's Day. While many Americans think of corned beef and cabbage as the classic Irish meal, my relatives rarely had beef. Lamb and pork were far more common. And given the number of children (my grandmother was one of sixteen), stews stretched the meat further. This recipe is pretty simple. Be sure to brown the meat well on all sides. The stew's flavor will be much better. Enjoy!

Irish Lamb Stew
2 pounds lamb cut into 1 inch cubes
1 large onion, chopped
2 garlic cloves, minced
3 tablespoons vegetable oil
1 1/2 pounds red potatoes, cleaned and cut into 1 inch chunks
2 large carrots, cleaned and cut into half-moon pieces
1 turnip, peeled and cut into small chunks
1 teaspoon dried thyme or 1 Tbsp chopped fresh thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups water
1/2 cup dry red wine

Preheat oven to 300 degrees. Dry the lamb cubes and season with salt and pepper.

Heat a large thick bottomed Dutch oven on medium-high heat with 1 tablespoon oil. Once the oil begins to smoke, add 1/2 the lamb pieces and brown on all sides. Remove from heat and transfer to a plate. Add another tablespoon of oil, brown the remaining meat and transfer from plate.

Lower heat to medium and add the onions. Cook onions until softened, about 5 minutes. Add garlic and stir for 30 seconds. Add wine, scraping up the browned bits of meat and onion on the bottom. Add meat and any juices on plate, thyme, bay leaf and water. Bring to a simmer, cover and place pot in the oven. Cook for 1 hour.

Stir in potatoes, carrots and turnips. Cover, return to oven and cook until lamb is done, about 45 minutes to an hour. Let sit for 5 minutes, taste and adjust salt and pepper as necessary. Serve.

Grapevine February 24 2008 Market

2008-02-21T15:00:00.000-08:00

this week
- What's Coming To The Market This Week?
- Slow Food RAFT Treasure Hunt
- Cooking Ideas - Braised Baby Bok Choy

After all the snow and rain, it is very nice to have a string of sunny days. Even I managed to get into the backyard and clean up the garden. Several vendors are returning this week with hellebores and other perennials. It's not too soon to plant. We have a few new prepared food vendors joining us for the winter sessions as well.

Don't forget - there is a 3 week break between this Sunday's market on February 24th and the next market on March 16th. You might want to stock up on some of your favorite items.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The warmer and drier weather has made harvesting a bit easier for the farmers this week. Root vegetables like potatoes, carrots, celeriac and turnips should be in good supply as will salsify, Hamburg parsley and Jerusalem artichokes. As for greens, you should find chicory, several varieties of kale, chard, salad mixes and braising mixes. Baby bok choy and other cabbages should be readily available as well. Draper Girls Farm still has apples and pears and will be bringing cider.

As for meats, Pine Mountain Ranch will be bringing bison and elk, Kookoolan will have chicken and rabbit, Columbia River Fish will have steelhead. Ancient Heritage Dairy, Fraga Farm and Oregon Gourmet Cheeses will be bringing a wide variety of cheese as well.

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

IN
Crabapple Company
Farris Seaman Plants
Garden Color
Llama Mama's Baked Goods *NEW*
Organic Life Creamery *NEW*
SunGold Farm

OUT
Blossom Vinegars (back in April)
Copper Crown (back in March)
Gales Meadow Farm (back March 30)
Happy Harvest (back in April)
Rick Steffen Farm (back in March)
Salmon Creek Hydroponics (back in March)

Slow Food RAFT Treasure Hunt

Slow Food Portland is hosting a RAFT Treasure Hunt as part of its monthly potluck dinner. RAFT (Renewing America's Food Traditions) has been described as an "eco-gastronomic conservation project". RAFT's mission is to document, restore, and celebrate the diversity of America's edible plants, animals, and food traditions. A number of items sold in the winter market (including American Plains Bison, Columbia winter run Steelhead, Roy’s Calais Flint and Nothstine Dent Corns, Loganberry Preserves, Amish Butter Popcorn, smoked Sablefish and Chinook, Elk, and American Heirloom Apples, Jerusalem artichokes) are included in the RAFT (and the related Ark of Taste) list of foods.

So how does the treasure hunt work? Just pick up a list of the items available at the market, prepare a potluck dish with your chosen items and bring the dish to the Slow Food Potluck on March 2nd. Stop by the Slow Food Portland booth to learn more about RAFT and the Ark of Taste, to pick up a list of items and to learn more about Slow Food Portland and the potluck on March 2nd.

Cooking Ideas - Braised Baby Bok Choy

Baby bok choy is one of the winter market treats. It's sweeter and more tender than full grown bok choy and cooks very quickly. The only tricky thing about baby bok choy comes when cleaning it. I usually cut the heads into quarters and rinse several times to remove the grit. The recipe below is very flexible.

Braised Baby Bok Choy

2 bunches baby bok choy (about 1 lb.), quartered and cleaned
1 shallot, chopped
5 cloves garlic, chopped
1/4 cup water or broth
1 tablespoon soy sauce
2 tablespoons oil (safflower or canola is fine)

Heat oil in a large saute pan over medium high heat. Add shallot and saute for a minute. Add garlic, stir then add water or broth. Bring to a boil, add bok choy and lower heat to a simmer. Cover pan and let cook for a few minutes. Remove cover, stir and let cook for a few minutes more. Serve.

Grapevine February 10 2008 Market

2008-02-07T15:00:00.000-08:00

-What's Coming To The Market This Week? - Cooking Ideas - Apple-Cabbage Salad

The picture on the left is a view of Creative Growers farm in Noti on January 27th. Fortunately we don't have snow in the forecast this weekend. Rain but no snow. Most farmers who missed the market last session should be here on Sunday. Tastebud Farm will be making pizzas and Savory et Sweet will be making crepes, so grab your raincoats and shopping bags and come down to the market.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Here is a good example of how weather conditions affect a farm's ability to come to the market. Deep Roots Farm sent me the photo on the right on Friday January 25 along with the message, "If this melts, we can harvest tomorrow." Well, the Albany-Corvallis area had freezing rain fall on top of the snow Saturday morning which of course meant Deep Roots couldn't harvest.

It looks like much of the winter crops made it through all the snow and ice. Kale, mache and chicory will be available as will savoy cabbage. Root vegetables like potatoes, celeriac and turnips should be in good supply as will salsify, Hamburg parsley and black radish. Draper Girls Farm still have apples and pears and will be bringing cider. Honeyhill Nursery will be back again this Sunday with a nice selection of hellebores. Pine Mountain Ranch is back with bison and elk and Simon at Columbia River Fish will be bringing fresh steelhead. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. As always, be sure to check the list throughout the weekend.

IN
Deep Roots Farm
Draper Girls Country Farm
Honeyhill Nursery
Pine Mountain Ranch

OUT
Blossom Vinegars (back in April)
Crabapple Company (back in April)
Copper Crown (back Feb 24)
Gales Meadow Farm (back February 24)
Happy Harvest (back in April)
Highland Oak Farm
Rick Steffen Farm (back in February)
Salmon Creek Hydroponics (back in March)
Stephens Farm (back in April)

Cooking Ideas - Apple-Cabbage Salad

I whined in the last market newsletter about not wanting to copy Mark Bittman's cabbage salad recipe in the NY Times. But I can't get the idea out of my head especially with the great savoy cabbage Creative Growers has been bringing to market. Savoy cabbage has a loose head and the thin, crinkly leaves. Savoy's tender leaves make it and excellent choice for a raw salad. The following recipe uses apples and celeriac as well, two other items you should find at the market this weekend. The three items have different textures and work well together. Enjoy!

Apple-Cabbage Salad

1 head savoy cabbage
1/2 small celeriac
1 apple
1 tablespoon cider vinegar
3 tablespoons grapeseed or canola oil
1 shallot
salt and pepper

Remove and discard outer cabbage leaves. Cut in half, remove core and slice thinly. Peel celeriac, cut into thin slices then julienne the slices. Core and peel the apple, then slice and julienne like the celeriac.

Peel and finely dice the shallot. Combine the shallot,vinegar, oil and a little salt and pepper in a large salad bowl. Add the cabbage, celeriac and apple to the bowl and toss. Taste and adjust seasoning if necessary.

Grapevine January 27 2008 Market

2008-01-24T14:18:00.000-08:00

this week - What's Coming To The Market This Week? - Cooking Ideas - Zuppa Bastarda

Looks like we've got a cold market day this Sunday. No problem. Zbeanz will have plenty of coffee while Tastebud and Savory et Sweet will have something hot for you to eat. Farmers are thawing out their equipment and harvesting today and tomorrow. There will be plenty of locally grown, raised and produced foods for you to buy. What's a little snow?

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

This week's cold weather makes harvesting very difficult. Winter greens will be limited this week but there kale, mache and field salad will be available. Root vegetables like potatoes, celeriac and turnips should be in good supply. Draper Girls Farm still have apples and pears and will be bringing cider. Honeyhill Nursery is coming back to the winter market this Sunday with a nice selection of hellebores. Nonna's Noodles is back this Sunday too. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. As always, be sure to check the list throughout the weekend.

IN
Crabapple Company
Honeyhill Nursery
Nonna's Noodles

OUT
Blossom Vinegars (back in April)
Copper Crown (back Feb 24)
Gales Meadow Farm (back in February)
Happy Harvest (back in April)
Rick Steffen Farm (back in February)
Stephens Farm (back in April)
Tastebud (back Jan 27)

Cooking Ideas - Zuppa Bastarda

I was struggling with what I could write about this week. I was thinking about parsnips until Tuesday's Oregonian came out with a good article by Leslie Cole. So I started contemplating writing something using cabbage until I read Mark Bittman's recipe for cabbage salad in Wednesday's New York Times. I gave up on vegetables. A hot dish llke a soup or stew sounded good for a winter weekend. Then I remembered a recipe Ayers Creek Farm sent a few weeks ago based on a recipe Anthony and Carol were given by Cathy Whims at Nostrana. Simple, flavorful, and filing Zuppa Bastarda is a great winter soup. Enjoy!

Zuppa Bastarda "Bastard Soup"

Anthony Boutard's explanation of this soup's name:

Bastard soup is so named because it uses black beans, which are called fascistini in honor of what Elda Cecchi calls "that black shirted bastard who brought Italy to the brink of destruction during WWII." On the positive side, it is very easy to prepare. "All you need," she says, "are good fascistini beans, some stale bread, and-above all-some exceptionally good extra virgin olive oil. Il gioco e fatto!" The game is won.

1 ¼ cups dried black beans, soaked
7 cloves garlic, peeled
1 medium red onion, peeled
2 tsp dried crumbled sage
8 ¾-inch thick slices peasant bread, stale or toasted
Salt to taste
4 Tbs extra virgin olive oil
Freshly ground black pepper
4 Tbs basil pesto

1.Drain the beans and place in a soup pot along with 5 cloves of the garlic, the onion, sage and enough water to cover by 2 inches. Heat to boiling over medium heat. Reduce the heat to low, cover and cook for 1 ½ hours. Add more water if necessary. Salt at the halfway mark.

2. Cut the remaining garlic cloves in half. Using half a clove for each 2 slices of bread, rub the bread with the cut sides of the garlic until the bread is perfumed with the odor. Divided the slices among 4 bowls and top each with 1 Tbs of the basil pesto.

3. Pour the bean soup into the bowls over the bread. Serve hot.

Grapevine January 13 2008 Market

2008-01-10T14:36:00.000-08:00

this week
- What's Coming To The Market This Week?
- Bread Baking Class at Fressen Bakery
- Cooking Ideas - Carrot Salad

Happy New Year!

It seems like a long time since the last market but it has only been 4 weeks. My pantry is pretty low so I am looking forward to this weekend's market.

We have a few new and returning vendors this weekend. Square Peg Farm from Forest Grove joined us last year during the winter season and are returning this winter. An old market favorite, Oregon Gourmet Cheese from Albany returns this Sunday too. Draper Girls Country Farm from Parkdale joins the Hillsdale Farmers Market this Sunday with cider, apples, pears and lamb. GreenGable Garden from Philomath joins the market this Sunday with fresh-cut flowers. Stop by and say hello and welcome back.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The market farmers have had an interesting time preparing for this weekend's market. There is plenty of produce to harvest - kale, spinach, collards, carrots, turnips, parsnips, mushrooms, potatoes. But between the rain, freezing temperatures and the occasional snowfall, some have had a hard time getting into the fields. Most now are able to harvest now so there should be a good selection to choose from. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. As always, be sure to check the list throughout the weekend.

IN
Ayers Creek Farm
Draper Girls Country Farm *NEW*
GreenGable Farm *NEW*
Oregon Gourmet Cheese
Square Peg Farm

OUT
Blossom Vinegars (back in April)
Crabapple Company (back in April)
Farris Seaman Plants (back in February)
Gales Meadow Farm (back in February)
Happy Harvest (back in April)
Rick Steffen Farm (back in February)
River Wave Foods
Stephens Farm (back in April)
Tastebud (back Jan 27)
Zoe Ann's Cheesecakes (back Jan 27)

Bread Baking Class at Fressen Bakery

Edgar Mullin-Loesch, owner of Fressan Bakery is offering a baking class. Here's your chance to learn how to make a few of your favorite German style breads.

Fundamentals of Bread Baking
January 27th and February 10th
11am - 4 pm

This class will focus on the basics of bread baking with an emphasis on traditional German-style breads by using only the four key ingredients found in most breads: water, flour, salt, yeast or sourdough. Learn what type of flour to use and how to manipulate yeast or sourdough to create your own loaf. We will be covering sourdough, sponge, or straight dough methods through the vollkornbrot, potato bread, and pretzels.
This class will be approximately 5 hours, with lunch being provided at the end along with a review and tasting of all the product demonstrated during the class.
$75

If interested please call the bakery at 503.628.0610
or email: edgar (at) fressenartisanbakery.com
Space is limited to the first 8

Cooking Ideas - Carrot Salad

Carrot salads make a nice change from green salads. The salad has a nice crunch and carrots absorb different flavors very nicely. With all the great braising greens available right now, try serving cooked greens and carrot salad. Enjoy!

Carrot Salad
1 lb. carrots, peeled and shredded (about 4 cups)
1 tablespoon lemon juice
3 tablespoons olive oil
2 tablespoons chopped parsley
salt and pepper, to taste

Stir together the lemon juice, salt and pepper in a bowl. Whisk in olive oil. Add carrots, parsley and toss. Let salad stand for 10-15 minutes. Taste and adjust seasonings as needed.

Variations: Add 1 teaspoon grated ginger and a little cayenne for a spicier salad.

Grapevine December 16 2007 Market

2007-12-13T09:52:00.000-08:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Pumpkin Bread

Thank you to everyone who came to an unscheduled market session last Sunday. We had a nice crowd and the snow flurries added a seasonal touch to the Holiday Market.

This Sunday is our last market for 2007. We will take a four week break and re-open on January 13, 2008. If you are looking for a place to buy farm direct in the interim, Portland Farmers Market is open until December 22nd and People's Co-op Farmers Market is open every Wednesday, 2pm-7pm.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Things slow down on the farms as we move closer to the winter solstice. There is still a lot of produce to choose from including, greens, winter squashes, carrots, turnips, parsnips, mushrooms and potatoes. This will be the last market for hydroponic tomatoes until about mid-February. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. Be sure to check the list throughout the weekend. I'll make changes as farmers phone them in.

IN
Blossom Vinegars
Copper Crown
Gee Creek Farm
Kookoolan Farm

OUT
Ayers Creek Farm (back January 13)
Gales Meadow Farm (back in February)
Happy Harvest (back in April)
Rick Steffen Farm (back in January)
Square Peg Farm (back in January)
Stephens Farm (back in April)

Cooking Ideas - Pumpkin Bread

Here's a recipe to that uses up any extra pumpkin puree (or any other squash) that you have in the fridge. This bread is pretty pretty easy to make and the aroma from the spices is wonderful. Enjoy!

Pumpkin Bread

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup olive oil
2 eggs
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Preheat oven to 350 degrees.

Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients. Mix just enough to blend wet and dry ingredients together.

Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a cake tester (or skewer) poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Grapevine December 9 2007 Market

2007-12-06T11:15:00.000-08:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Candied Sweet Potatoes

This newsletter issue is one I didn't expect to write. But a trio of winter storms changed things. We don't take cancelling markets lightly. But when the National Weather Service issues a Winter Storm Warning and a High Wind Warning, we err on the side of caution.

So we have a weather delayed Holiday Market this week (and yes a market next Sunday too). All your favorite winter market vendors will be at the market. They'll be joined by craft vendors including Jerry Harris Woodturner, Cement Plant Art, Darris Dietz Pottery, Bedazzled Jewelry and much more. Sadly, Deborah Madison won't be at the market this week. However, Deborah stopped by Annie Bloom's Bookstore and signed copies of Vegetarian Cooking for Everyone. If you planned to buy a signed copy as a holiday gift, just stop by Annie Bloom's in Multnomah Village.

The Hillsdale Alliance is holding its fundraising Book Sale at the nearly completed Watershed senior housing center at the corner of SW Bertha Ct and SW Capitol Hwy. The Hillsdale Business and Professional Association will be holding its annual Holiday Chili Feed in the same location. Musical groups from Wilson High, Robert Gray MS, Hayhurst Elementary and Portland Jewish Academy will be performing at the market and the book sale. Looks like a good weekend to support local schools, local businesses and local markets to me.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

As we approach winter solstice, the weather makes harvest predictions tricky. You'll find apples, pears, walnuts, chestnuts, kale, winter squashes, carrots, greens, turnips, parsnips, potatoes and more. For the complete list of who's coming this weekend and what they expect to be selling, Check the availability list for the complete list of who's coming this weekend. I'll make changes as farmers phone them in so check the list through the weekend.

IN
Cherry Country
Leslie's Gourmet Potato Salad Co. *NEW*
Vibrant Flavors (Oregon Dukkah)
Zbeanz

OUT
Gales Meadow Farm (back in January)
Garden Color (finished for season)
Rick Steffen Farm (back in January)
Square Peg Farm (back in January)
Stephens Farm (back in April)
~~Zbeanz Coffee (back on December 16)~~

Note: Ayers Creek Farm will be at this Sunday's market but will not be at the Dec 16 market.

Cooking Ideas - Candied Sweet Potatoes

Here's another recipe from Deborah Madison's Vegetarian Cooking for Everyone. Ayers Creek Farm is bringing sweet potatoes this Sunday and this seemed like the right recipe. Enjoy!

Candied Sweet Potatoes
(From Vegetarian Cooking for Everyone by Deborah Madison)

3 1/2 pounds sweet potatoes, scrubbed
1 inch knob ginber, peeled and thinly sliced, optional
6 tablespoons butter
salt and pepper
1/3 cup maple syrup or brown sugar
1/2 cup apple juice or water

Boil potatoes until tender but still slightly firm when pierced with a knife. Drain. When cool enough to handle, remove the skins. Cut them lengthwise into slices about 3/8 inch thick.

Preheat oven to 375 degrees. Butter a large, shallow casserole and make a layer of potatoes. Scatter a few ginger slices over them, dot with butter, season with salt and pepper and drizzle some syrup on top. Repeat until all the potatoes are used. Dot the last layer with butter and pour in the juice. Cover with foil and bake for 1 hour.

Grapevine - SPECIAL WEATHER EDITION

2007-12-01T13:58:00.000-08:00

The National Weather Service has issued a Wind Advisory from 10am on Sunday through 10pm on Monday. Given the expected weather conditions, tomorrow's market session is cancelled. The Holiday Market is rescheduled for December 9, a week from tomorrow. Thank you for your support and understanding.

See you next week,

Eamon Molloy
Market Manager

Grapevine December 2 2007 Market

2007-11-28T23:09:00.000-08:00

this week
- What's Coming To The Market This Week
- Deborah Madison at The Market This Sunday
- Cooking Ideas - Indian-Style Sauté of Cauliflower and Greens

The Holiday market is this weekend and do we have a full house. All your favorite winter market vendors will be there plus craft vendors including Jerry Harris Woodturner, Cement Plant Art, Darris Dietz Pottery, Bedazzled Jewelry and much more. Chef and author Deborah Madison will be at the market too. Holiday music will be provided by Panache, Robert Gray Middle School's singing group.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The temperature drop is making life interesting for the farmers. You'll find apples, pears, walnuts, chestnuts, kale, winter squashes, carrots, greens, turnips, parsnips, potatoes and a whole lot more. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list. Be sure to check the list throughout the weekend. I'll make changes as farmers phone them in.

IN
Leslie's Gourmet Potato Salad Co. *NEW*
Vibrant Flavors (Oregon Dukkah)

OUT
Gales Meadow Farm (back in January)
Garden Color (finished for season)
Rick Steffen Farm (back in January)
Square Peg Farm (back in January)
Stephens Farm (back in April)
Zbeanz Coffee (back on December 16)

Deborah Madison at The Market This Sunday

Noted chef and author Deborah Madison will be at the Holiday Market on Sunday December 2nd. Copies of the Tenth Anniversary Edition of Vegetarian Cooking for Everyone will be available for sale.

Deborah is in town to take part in "Local Flavors - A Benefit for School Gardens" on Saturday Dec 1. The event is sold out but there is a drawing for two tickets to the dinner. Just register for a Culinate member account by noon on Friday November 30 and you will be entered in the drawing. The winner will randomly selected on Friday afternoon and will be contacted by email.

Cooking Ideas - Indian-Style Sauté of Cauliflower and Greens

Here's a recipe from Deborah Madison's Vegetarian Cooking for Everyone. Any of the cooking greens you'll find at the market this Sunday will substitute nicely for the spinach and watercress. Enjoy!

Indian-Style Sauté of Cauliflower and Greens
(From Vegetarian Cooking for Everyone by Deborah Madison)

Ingredients
3 potatoes, peeled and cubed
1/4 cup clarified butter or ghee
1 large onion, thinly sliced
1 small cauliflower, quartered and thinly sliced, including the stem
salt
2 tsp. chopped garlic
1/2 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. mustard seeds
1 bunch spinach, stems removed
1 bunch watercress, large stems removed
1 small carrot, grated
Juice of 1 lime
Several pinches of garam masala
Cilantro sprigs for garnish

Steam the potatoes until tender. Heat 2 tablespoons of the butter in a wide sauté pan over medium-high heat. Add the onion and sauté until well browned, about 12 minutes. Remove and set aside. Melt the remaining butter in the same pan over high heat. Add the cauliflower, season with salt, and sauté until it begins to color in places, about a few minutes. Return the onion to the pan and add the garlic, spices, and potatoes. Lower the heat and cook until everything is heated through, about 4 minutes. Add the greens, carrot, and 1/2 cup water. Cover and cook until the greens are wilted, about a minute. Season with lime juice and a few pinches of garam masala, then turn onto a platter and garnish with the sprigs of cilantro.

Grapevine November 18 2007 Market

2007-11-15T14:41:00.000-08:00

this week
- What's Coming To The Market This Week?
- Local Flavors" Benefit with Deborah Madison
- Cooking Ideas - Braised Brussels Sprouts with Shallots

We've got a full market this week, just in time for Thanksgiving. Pitkin-Winterrowd Farm and River Wave Foods return to the market this Sunday. We have two new vendors as well, Zoe's Cheesecakes and Leslie's Gourmet Potato Salad Co. You should be able to get just about anything you need for your holiday meal.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The fall harvest is in full swing. You'll find apples, pears, walnuts, chestnuts, kale, winter squashes, carrots, turnips, parsnips, Hamburg parsley and a whole lot more. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list. Be sure to check the list throughout the weekend. I'll make changes as farmers phone them in.

IN
Leslie's Gourmet Potato Salad Co. *NEW*
Pitkin-Winterrowd Farm
River Wave Foods
Wild Oregon
Zoe Ann's Cheesecakes *NEW*

OUT
Gales Meadow Farm (back in January)
Garden Color (finished for season)
Square Peg Farm (back in January)

"Local Flavors" Benefit with Deborah Madison

Our friends at Culinate, in association with Slow Food Portland, are hosting a benefit dinner with noted author and chef Deborah Madison.

"Feeding our minds, our bodies, and our children" is the theme of the "Local Flavors" dinner that will take place Saturday, December 1, at the University of Portland's Terrace Room.

Proceeds from the evening will go to Slow Food Portland's Slow Food in Schools committee to help fund garden-education programs in Portland Public Schools. You can read more about the dinner and purchase tickets here.

Cooking Ideas - Braised Brussels Sprouts with Shallots

There seems to be no middle ground when it comes to Brussels sprouts. People either like them or not. I've discovered that many who say they don't like Brussels sprouts haven't actually eaten them. Or worse, their one experience with Brussels sprouts was on a buffet line in a college cafeteria. It's time to give this vegetable a fair chance. Here is a fairly easy and quick recipe. Enjoy!

Braised Brussels Sprouts with Shallots

1 pound Brussels sprouts
3 shallots
1/2 cup water
1 tablespoon olive oil
salt and pepper

Preparing the Brussels Sprouts:
Trim the stem ends of the Brussels sprouts, remove any discolored leaves and cut in half.

Thinly slice the shallots. Place the shallots and the olive oil in a large skillet over medium heat. Sauté until shallots begin to brown. Remove shallots from skillet and set aside. Add water, sprouts and a little salt to the skillet. Turn heat up to medium high, cover skillet and simmer until sprouts are bright green, about 8 to 10 minutes. Remove cover and cook until liquid has evaporated and sprouts are tender. Remove from heat and stir in shallots. Salt and pepper to taste and serve.

Variation: Brussels sprouts and bacon is a classic combination. If you want, take 4 slices of bacon, chop it fine and cook with the shallots. Pancetta is a nice option too.

Grapevine November 4 2007 Market

2007-11-01T13:14:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Mashed Potatoes & Celery Root

This Sunday marks the beginning of the winter market season in Hillsdale. We run two markets a month from November through April. You can find the schedule below or pick one up at the market.

Several market vendors have been in the news recently. Norma Cravens was quoted in an article about wild mushrooms in Tuesday's FOODday section of The Oregonian. Anthony Boutard of Ayers Creek Farm was interviewed on the Culinate website. Both are good articles.

Looks like we're blessed with another sunny market this weekend. We return to Standard Time at 2am on Sunday so don't forget to set your clocks back.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples and pears will be available. Late Thursday afternoon, Matt Unger called and said he has strawberries. So there will be strawberries this Sunday. Chestnuts should be available this weekend as well.

Celery root, Jerusalem artichokes, parsnips and other roots are coming into the market now and should be readily available. Broccoli, romanesco, cauliflower and brussel sprouts 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
Ayers Creek Farm
Cherry Country
Fraga Farm
Linda Brand Crab
Must Love Dogs (dog food) *NEW*
Nonna's Noodles
Unger Farms
OUT
Gales Meadow Farm (back in January)
Pitkin-Winterrowd Farm (back November 18)
River Wave Foods (back November 18)

Cooking Ideas - Mashed Potatoes & Celery Root

Celery root (celeriac) is a large, roundish root with a mild celery flavor. Mashing celery root to mashed potatoes. Adding a root vegetable like celeriac adds a whole new flavor to this side dish. Like mashed potatoes, this dish works well with meats, poultry and sausages. Enjoy!

Mashed Potatoes & Celery Root

1 celery root, trimmed, peeled and cut into cubes
2 pounds potatoes, peeled and cut into cubes
2 tablespoons unsalted butter
1 cup milk
salt
pepper

Put vegetables into a large pot and cover with water. Bring to a boil and cook until tender, 15-20 minutes. (Stir occasionally to keep vegetables from sticking to pot.) Drain, return to pot, add butter and mash. Add milk, a little at a time, stirring until desired consistency is reached. Salt and pepper to taste.

Grapevine 28 October 2008 Market

2007-10-25T13:30:00.000-07:00

this week
- What's Coming To The Market This Week?
- Winter Schedule
- Cooking Ideas - Fettucine with Chard & Mushrooms

We've several things happening at the market this weekend. Thank goodness we will have nice weather. Here's what's happening:

As you can tell from the above image, Halloween is coming up. Chris Douglas will be sharing some of her pumpkin decorating ideas this weekend.

The Hillsdale Alliance starts collecting books this Sunday. Alliance volunteers will be accepting books at the SW Capitol Hwy entrance of the market.

The Sandals vocal quartet will be performing at 11:30 this Sunday.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples and pears will be available. The sunny weather for most of this week may yield us one more week of strawberries.

As for vegetables lettuce, kale, chard and other greens, carrots, potatoes, all should be readily available. Celery, cucumbers and eggplant should be 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
Fraga Farm
Little Pots and Pans
Nonna's Noodles
Serious Bread *NEW*
Tastebud

OUT
Ayers Creek Farm (back next week)
Cherry Country (back in November)
Linda Brand Crab (back in November)
River Wave Foods (back in November)

Winter Schedule

Cooking Ideas - Fettucine with Chard & Mushrooms

The rains we've had this month have brought back wild mushrooms in all their glory. Porcini, chanterelles, cauliflower mushrooms, there are many mushrooms to choose from right now. Here's a recipe that uses mushrooms and Swiss chard which is readily available right now. Enjoy!

Fettucine with Swiss Chard & Mushrooms
1 lb mixed fresh mushrooms
1 bunch Swiss chard
3 tablespoons olive oil
1 lb fettucine
salt and pepper
4 tablespoons grated Parmesan
extra Parmesan for the table

Use a damp paper towel to wipe the mushrooms clean. Trim the stems if necessary. If you're using a few porcini mushrooms, chop them coarsely. Otherwise, slice the mushrooms.

Set a pot of water to boil. Clean the chard then separate the stalks from the leaves. Once the water boils, add the chard stalks, wait a minute, then add the leaves. Cook until the stalks are tender which should be only a few minutes. Drain in a colander and rinse with cold water to stop the cooking process. Remove from the colander and chop coarsely.

Heat the olive oil in a large saute pan on medium-high. When the pan is ready, add the mushrooms. Saute the mushrooms for 5-6 minutes, lower heat to medium, then add the chard. Stir together and cook for another 4-5 minutes. Remove pan from heat.

Cook pasta according to package directions. Drain but leave the pasta wet. Add pasta to vegetables. Sprinkle with Parmesan. Toss and serve.

Note: The above recipe is for store bought fettucine. If you are using Nonna's Noodles' fettucine, ask Sarah-Beth how much to use.

Grapevine October 21 2007 Market

2007-10-18T16:00:00.000-07:00

this week
- What's Coming To The Market?
- Winter Market Schedule
- Cooking Ideas - Pumpkin Bread

I've received several phone calls this week about the Hillsdale Alliance Book Sale. The Alliance Book Sale will be held on December 9th in the the new Watershed building located at the corner of SW Capitol Hwy and SW Bertha Ct. Alliance volunteers will start collecting books at the market on October 28th.

Weather permitting, Pam Beaty will join us one more time this Sunday. Rain or shine, most of your favorite vendors will be at the market this weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Given the upcoming stormy weather, grapes, strawberries and raspberries may or may not be available this week. Apples and pears should be in good supply though.

As for vegetables lettuce, kale, chard and other greens, carrots, potatoes, all should be readily available. Celery, cucumbers and eggplant should be available as well. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list. Thanks to a nifty web service called Twitter, I can send last minute updates to the page with a cellphone. Check the "Market Updates" section in the sidebar for any Sunday morning updates.

IN
Blossom Vinegar
Happy Harvest

OUT
Ayers Creek Farm (back in November)
Chanka Catering (finished for season)
Cherry Country (back in November)
Fraga Farm (back next week)
Linda Brand Crab (back in November)
Little Pots and Pans (back next week)
Nonna's Noodles (back next week)
River Wave Foods (back in November)
Tastebud (back next week)
Two Brothers Chocolate (back in December)
Unger Farm (finished for season)

Winter Market Schedule

The market's fifth winter season starts in November. During the winter season (November to April), the market will be open two weekends per month. The winter dates are:

November 4, 18
December 2, 16
January 13, 27
February 10, 24
March 16, 30
April 13, 27

Cooking Ideas - Pumpkin Bread

Pumpkin and the other winter squashes have a variety of uses, from stews and purees to simply roasting in the oven. Pumpkin puree, (and purees made with butternut squash or Kubocha squash) also make great quickbreads. To make pumpkin puree, cut a pumpkin in half, scoop out the seeds and stringy stuff out of the center,then the pumpkin cut side down on a lined baking sheet. Bake at 350°F until soft, 45-60 minutes. Cool, scoop out the flesh. You can freeze the puree you don't use for another time or double the recipe and make two loaves. Enjoy!

Pumpkin Bread
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
8 tablespoons unsalted butter, melted and cooled
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts

1 Preheat oven to 350°F . Stir together the flour, salt, sugar and baking soda.

2 Mix the pumpkin, melted butter, eggs, water, and spices together, then combine with the dry ingredients. Mix until combined. Stir in the nuts.

3 Pour into a well-buttered 9x5 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Grapevine October 14 2007 Market

2007-10-11T14:25:00.000-07:00

this week
- What's Coming To The Market This Week?
- Winter Market Schedule
-Cooking Ideas - Roasted Red Potatoes with Wilted Greens

As we move toward winter, many of you have noticed a few of your favorite farms aren't at the market. It's just the normal course of the season. Other farms will start selling again when their winter crops start coming in.

Looks like we will have decent weather on Sunday. it's been a bit blustery the last few weeks. Greg Clarke will be playing this Sunday. Greg was rained out a few weeks ago. It will be good to hear him play one more time before the winter season starts.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Although the season is nearly over, there will be strawberries and raspberries available this week. Apples and pears should be in good supply too.

There will be a wide variety of vegetables coming in. Lettuce, kale and other greens, carrots, potatoes, all should be readily available. Green beans, cucumbers and eggplant should be 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
Brownie Farm *NEW BAKERY*
Fraga Farm
Little Pots and Pans
Unger Farm

OUT
Ayers Creek Farm (back in November)
Cherry Country (back in November)
*LATE ADDITION - Happy Harvest (back next week)*
River Wave Foods (back in November)

Winter Market Schedule

The market's fifth winter season starts in November. During the winter season (November to April), the market will be open two weekends per month. The winter dates are:

November 4, 18
December 2, 16
January 13, 27
February 10, 24
March 16, 30
April 13, 27

Cooking Ideas - Roasted Red Potatoes with Wilted Greens

Roasted potatoes are easy to prepare and don't really take any more time than store bought oven fries to prepare. It isn't difficult to spice up roasted potatoes either as you can see from this dish. This recipe uses arugula which is readily available right now. Enjoy!

Roasted Red Potatoes with Wilted Greens

2 lbs small red potatoes
1 medium red onion, halved lengthwise and cut lengthwise into 1/2-inch-thick slices
2 tablespoons olive oil bunches arugula, washed and coarse stems discarded
cider vinegar, to taste

Preheat oven to 450°F.

Cut potatoes in half. Cut larger potatoes into quarters Toss potatoes and onion slices with oil in a bowl. Transfer potatoes and onions to a shallow baking pan and roast in middle of oven, stirring occasionally, until lightly browned and tender, about 20-25 minutes.

Transfer hot potatoes and onions to a bowl. Add arugula, vinegar, salt and pepper to taste, tossing until greens are wilted.

Serve dish warm or at room temperature.

Grapevine October 7 2007 Market

2007-10-04T14:47:00.000-07:00

this week
- What's Coming To The Market This Week?
- Winter Market Schedule
- Cooking Ideas - Vegetable Fritters

It always amazes me how quickly the seasons change. A few weeks ago it was 80 degrees. Then we pass the autumn equinox and everything changes. Hot drinks like coffee, tea and cider become more of a necessity when setting up the market on Sunday.

I've been getting quite a few questions about the market schedule. As always, we are open weekly through the month of October. We switch to the twice monthly schedule in November. The market dates for November through April are below.

This Sunday is the first Sunday of the month which means Market Jam with Josh Kadish, weather permitting.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The rain has taken its toll on the berries. There will be few berries available this week. Peaches and nectarines are just about done as well. Apples and pears will be readily available though.

As for vegetables, winter squash will be readily available. Lettuce, kale and other greens, carrots, potatoes, eggplant, all should be readily available. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Cherry Country
Happy Harvest
Pine Mountain Ranch

OUT
Ayers Creek Farm (back in November)
Chanka Catering (back next week)
Fraga Farm (back next week)
Little Pots and Pans (back next week)
River Wave Foods (back in November)
Unger Farm (back next week)

Winter Market Schedule

The market's fifth winter season starts in November. During the winter season (November to April), the market will be open two weekends per month. The winter dates are:

November 4, 18
December 2, 16
January 13, 27
February 10, 24
March 16, 30
April 13, 27

Cooking Ideas - Vegetable Fritters

From tempura in Japan to fritelle di verdura in Italy, almost every cuisine has a batter fried vegetable dish. Vegetable fritters are pretty easy to make. There are plenty of vegetables to choose from this time of year too. There are just a few things to remember about fritters. The batter should remain a bit lumpy, not well blended. Batter-fried foods can get soggy so remember to cook the vegetables in small batches. Enjoy!

Vegetable Fritters

Vegetable oil for frying

Batter:
1 egg
1 cup ice cold water
1 cup all-purpose flour
1/2 teaspoon baking soda

Vegetables:
1 carrot, cut in half crosswise then thinly sliced lengthwise
1 zucchini, cut in half crosswise then thinly sliced lengthwise
1 onion, peeled and cut into 1/4 inch slices
1 green pepper, seeded and cut into 8 lengthwise pieces
8 cauliflower florets
1 small eggplant, sliced crosswise into 1/4 inch slices

Sift together the baking soda and flour and set aside. Put egg in a bowl and beat smooth. Add water. Add the dry ingredients and beat a few times to mix. Set batter aside while oil heats.

Pour oil into a large frying pan or wok to a depth of 1 inch. Heat oil until it reaches a temperature of 350 degrees. Cook vegetables in batches, a few minutes per side until nicely brown. Remove vegetables with tongs or a slotted spoon and drain on several layers of paper towels. Skim oil between batches to remove bits of vegetable and batter. Serve immediately with lemon wedges or your favorite dipping sauce.

Grapevine September 30 2007 Market

2007-09-27T15:46:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Pear Salsa

It's hard to believe it's the end of September. This season has gone by quickly. You'll notice a change in vendors with the season. Baird Orchards and Liepold Farm finish up this week. We will have new vendors coming in over the next few weeks. Our new vendor this week is Highland Oak Farm. They raise Black Angus cattle in Scio OR.

Greg Clarke will be playing on this weekend. It looks like we might be in for a wet weekend but the canopies will be up for you to sit and listen to Greg.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

A lot of the summer fruit is winding down. Blackberries and blueberries are gone. Strawberries and raspberries will be available but in smaller quantities. Peaches are winding down as well. As I noted earlier, this week will be the last week for Baird Orchard and Liepold Farm this season. Melons and grapes should still be available though. As for apples and pears, we are in the middle of their harvest so both fruit will be in good supply.

As for vegetables, there will be plenty of corn, tomatoes, cucumbers, eggplant, lettuce and other greens. Pumpkin and winter squash started showing up last week and there will be a lot more this week. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Columbia River Fish
Highland Oak Farm (beef) *NEW*

OUT
Ayers Creek Farm (back in November)
Cherry Country (back next week)
Happy Harvest (back next week)
Little Pots and Pans (back Oct 14)
River Wave Foods (back in November)
Sundance Lavender (finished for the season)

Cooking Ideas - Pear Salsa

I came across this recipe on Dr. Preston Maring's website. Dr. Maring is a physician at Kaiser Permanente in Oakland, CA and the motivating force behind the Oakland Kaiser Permanente Farmers Market. Dr. Maring used to send an e-newsletter. He now posts his newsletter online. The site is worth visiting.

I like this recipe because it uses a fall fruit in a different way. Dr. Maring suggests using the salsa with grilled chicken. Sounds good to me. Enjoy!

Pear Salsa

3 D’Anjou or Bosc pears, not too ripe, peeled, cored and diced into a size that looks good to you
1/2 red bell pepper, seeded and diced
2 jalapeños, seeded and minced
1/4 red onion, minced
4 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1/2 bunch fresh cilantro, minced
Salt and pepper to taste

Mix everything except the cilantro in a bowl. Let stand at room temperature. Stir in the fresh cilantro and season to taste just before serving.

Serves 4-6

Grapevine September 23 2007 Market

2007-09-20T12:16:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Pesto Lasagna

What a difference one week makes. It seems as though I woke up one day and it was suddenly fall. Fall is definitely here. I can tell not just from the cooler temperatures and shorter days but from what's coming into the market - pumpkin, winter squash, apple cider. There is still plenty of corn, melon and peaches around but the seasonal change has begun.

The weather forecast looks pretty good for Sunday. It won't be 80 degrees but it won't be raining either. Jim Brunberg will be playing on this weekend and Greg Clarke is back next weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Blackberries, blueberries and strawberries will be available but in smaller quantities. Melons should be readily available as should grapes, peaches, nectarines and figs. As for apples and pears, we are in the middle of their harvest so both fruit will be in good supply.

As for vegetables, there will be plenty of corn, tomatoes, cucumbers, eggplant, lettuce and other greens. Pumpkin and winter squash started showing up last week and there will be a lot more this week. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Columbia River Fish
DeNoble Farm
Kookoolan Farm
Little Pots and Pans

OUT
Ayers Creek Farm (back in November)
Cherry Country (back October 7)
Fraga Farm (back next week)
Salubrious (finished for the season)
Sundance Lavender (back next week - next week is their last week)

Cooking Ideas - Pesto Lasagna

Nonna's Noodles and Copper Crown Foods teamed up a few weeks ago and served a variety of pesto-based lasagnas. The lasagnas were a big hit. I asked Sarah-Beth Censoni Johnson of Nonna's Noodles for a recipe which she gladly provided. Enjoy!

Nonna's Pesto Lasagna

1 square glass or foil pan 9"x 9"
8-10 oz. Nonna's Noodles Lasagna Squares
10-12 oz. of your favorite pesto from Copper Crown Foods
1 15oz container of regular or light Ricotta Cheese
1-2 tbsp. cream
(For a slightly less thick lasagna, use the lower amounts above)

Preheat oven to 375 degrees F

Cook Lasagna Squares according to package directions
(Tip: Cook two squares at a time so you do not have too many to work with at once.)

In a large bowl combine Copper Crown pesto, 12- 15oz. of Ricotta cheese, 1-2 tbsp. cream. Mix together until ingredients become slightly smooth and combined.

Put a small amount of pesto mixture on bottom of square pan to avoid sticking after cooking. Place lasagna squares in pan to create one layer (you may need to cut off or fold edges of the pasta, just make sure to place the pesto mixture between each layer). Spread an even layer of pesto mixture onto the noodles. Repeat until you have used all lasagna squares and pesto mixture. Make sure to put an even layer on the top for best flavor and presentation.

Cook at 375 Degrees F for 15 min. loosely covered with aluminum foil.
Remove foil and allow edges to brown. Allow lasagna to sit for a few minutes after removing from the oven.

Cut, serve and enjoy!

Grapevine September 16 2007 Market

2007-09-13T22:59:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Eggplant Salad with Basil

Thank you to everyone who participated in the Captain Cabbage contest last Sunday and thank you to Rick Sadle and the staff at Salvador Molly's. There were a lot of great looking cabbage faces.

So what's happening at the market this week? Oregon Sustainable Agriculture Land Trust (OSALT) will be at the market this Sunday. OSALT's mission is to protect rural and urban agricultural lands and keep them in production. For music, Pam Beaty will be playing again this Sunday.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The warm temperatures are great for fruit. Apples, blackberries, raspberries, melons, pears, strawberries, grapes - it's a fruitarian's paradise.

As for vegetables, there will be a lot to choose from as well. Corn, tomatoes, cucumbers, eggplant, lettuce and other greens, peppers, carrots, potatoes, summer squash and much more will be readily available this Sunday. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Fraga Farm
Sundance Lavender
Tastebud Farm

OUT
Cherry Country (back October 7)
Columbia River Fish (back next week)
DeNoble Farm (back next week)
Kookoolan Farm (back next week)
Little Pots and Pans (back next week)
Salubrious (finished for the season)

Cooking Ideas - Eggplant Salad with Basil

Eggplant and basil are two of my favorite summer items at the market. Here's a salad recipe using both items. Enjoy!

Eggplant Salad with Basil
2 lb. egglant cut into 1 1/2 inch cubes
1/2 cup olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1 onion, halved and thinly sliced
1/2 cup basil, coarsely chopped
juice from 2 lemons
pepper to taste

Preheat oven at 400 degrees.

Toss eggplant, 1/4 cup olive oil, salt and garlic in a large bowl. Put mix on a roasting pan. Bake until eggplant is soft but not mushy, 25-35 minutes. Cool slightly then place in a large salad bowl.

Heat remaining oil in a large skillet over medium-high heat. Add onions, lower heat and cook until onions are soft, about 10-15 minutes. Add onions to the eggplant.

Season to taste with black pepper. Add basil and lemon juice and toss. Adjust seasonings to taste.

Grapevine September 9 2007 Market

2007-09-06T16:10:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Not Your Everyday Apples

The weather forecast looks great for this Sunday. Good thing, we have a lot going on at the market this Sunday.

First, the Captain Cabbage contest is this Sunday. Have fun decorating a cabbage head at the market. Salvador Molly's is sponsoring the contest and donating 20% of its proceeds that Sunday evening to the market. Winner of the Captain Cabbage Contest will receive a Salvador Molly's gift certificate, the 2008 edition of the Chinook Book and a Hillsdale Farmers' Market bag.

Second, market favorite Greg Clarke returns to the Market this Sunday. Greg got rained out back in June but we've more cooperative weather this Sunday.

Finally, stop by the information book and purchase a Chinook Book. Not only is it a fundraiser for the market but there are a lot of great coupons inside.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples, grapes and pears will be readily available this weekend. Even though fall fruit is starting to be harvested, there is still plenty of summer fruit around. Peaches, nectarines, strawberries, blueberries, raspberries and melons of all kinds will be readily available as well.

Corn, tomatoes, cucumbers, eggplant and peppers will be plentiful this Sunday. Greens such as arugula, chard, kale, lettuces and spinach 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
Columbia River Fish
Little Pots and Pans
Packer Orchards
The Smokery
Two Brothers Chocolate
Zbeanz

OUT
Cherry Country (back October 7)
DeNoble Farm (back September 23)
Flamingo Ridge Farm (finished for the season)
Fraga Farm (back next week)
Salubrious (back next week)
Sundance Lavender (back next week)
Tastebud Farm (back next week)

Cooking Ideas - Not Your Everyday Apples

For those of us with school-age children, dinnertime can sometimes be a bit frantic. Below is a simple recipe using apples. The recipe is from a recipe card set published by the OSU Extension Service and Oregon Department of Human Services. Enjoy!

Not Your Everyday Apples
3 medium apples
1/2 cup raisins
2 teaspoons butter or margarine, softened
2 teaspoons brown sugar
1/4 teaspoon cinnamon

Preheat oven at 400 degrees.

Wash apples and cut into quarters. Scoop out core and chop apples into small pieces. Mix apples with raisins, butter, sugar and cinnamon. Place mixture into a pie pan and cover loosely with foil. Bake for about 20 minutes. Cool slightly before eating. Good with vanilla yogurt.

Grapevine September 2 2007 Market

2007-08-30T17:08:00.000-07:00

this week
-What's Coming To The Market
- Cooking Ideas - Greek Salad

Tomato Mania is this weekend. You know you've been looking at that odd shaped green tomato or perhaps that enormous dark red one. This is the weekend for you to taste these and many other tomatoes as well. We'll be sampling many varieties of tomatoes. Stop by the sample booth and try something new before you stop and listen to market favorite Josh Kadish playing and singing this Sunday.

Are you a regular Chinook Book user? The 2007 edition is out and we'll be selling them at the market information booth. Look for the market coupon inside. Pick up a copy and support the market.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

It's still summer and there are plenty of blackberries, strawberries, peaches, nectarines and melons. But it is Labor Day weekend and you can see the seasonal change starting as apples and pears come to the market. Grapes will be available this weekend too.

Corn, cucumbers, eggplant and peppers will be plentiful. Greens (arugula, chard, kale, lettuce, spinach), root crops (garlic, potatoes, onions, leeks and carrots) will be readily available as well. Tomatoes will be abundantly available in quantity and variety. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Fraga Farm
Linda Brand Crab
Vibrant Flavors

OUT
Cherry Country (back October 7)
Columbia River Fish (back next week)
Little Pots and Pans (back next week)
River Wave Food (back next week)
Salubrious (back next week)
Two Brothers Chocolate (back next week)
Zbeanz (back next week)

Cooking Ideas - Greek Salad

Summertime is definitely salad time. Greek salad is an easy to make salad and it highlights three vegetables abundantly available at the market - cucumbers, onions and tomatoes. Add a little feta, oregano and olive oi and you've got a salad. Enjoy!

Greek Salad
1 large or 2 medium tomatoes (approx. 1 lb), chopped into large chunks
1 medium cucumber, sliced
1 small sweet onion, thinly sliced
3/4 cup cubed feta cheese
1/2 teaspoon fresh oregano (or marjoram)
olive oil
salt
pepper

Combine the tomatoes, cucumbers, onion and oregano into a serving bowl. Drizzle a little olive oil over the vegetables. Toss, add the feta, toss again briefly. Season with salt and pepper to taste. Serve.

Grapevine August 26 2007 Market

2007-08-23T17:46:00.001-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Tomato-Braised Romano Beans

It's hard to believe that this weekend is the last weekend in August. It's still summer though. There is plenty of corn, melons, tomatoes, peaches and lots of other great fruits and vegetables coming in.

We have several events coming up at the market in the next few weeks.
It's Tomato Mania next week at the market. From Brandywine to Green Zebra, come sample all the different varieties available at the market.

The Captain Cabbage contest returns to the market on September 9. Have fun decorating a cabbage head at the market. Salvador Molly's is sponsoring the contest and donating 20% of its proceeds that Sunday evening to the market.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Blackberries and strawberries will be readily available this week. Golden raspberries should be available as well. Peaches are in good supply this Sunday as are apricots, plums and nectarines. Apples and figs should be readily available as well. Melons of all kinds and colors started showing up in quantity last week and will be plentiful this Sunday. Pears should be available in small quantities this week.

As for vegetables, corn, tomatoes, cucumbers, eggplant and peppers will be plentiful. Root crops like garlic, potatoes, onions, leeks and carrots will be readily available as well as broccoli, cauliflower and greens (arugula, chard, kale, lettuce, spinach). For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Columbia River Fish
Salubrious

OUT
Cherry Country (back October 7)
Fraga Farm (back next week)
Little Pots and Pans (back Sep 9)

Cooking Ideas - Tomato-Braised Romano Beans

Romano beans are the flat-podded snap beans very common in the market right now. These beans have sturdy pods and stand up well to slow cooking techniques like braising. I was fortunate to have been handed about a pound of romanos at the end of the market last week. I also had a fair bit of fresh-cooked diced tomatoes in the refrigerator, so I braised the beans in the tomatoes. (Canned tomatoes work just as well so I use them in the recipe.) This recipe is pretty simple to prepare and doesn't take much time. Enjoy!

Tomato-Braised Romano Beans
2 tablespoons olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1 pound Romano beans, ends trimmed
1 cup canned diced tomatoes
4 basil leaves, chopped fine
salt
pepper

Heat olive oil in a large skillet. Add onions and cook until softened, about 5 minutes. Add garlic, cook for about 30 seconds then add beans and tomatoes. Stir a few times, cover and turn heat down to low. Simmer, stirring occasionally, until beans are tender (15-20 minutes). Remove from heat. Stir in basil, add salt and pepper to taste and serve.

Note: Romano beans can sometimes be rather long (8-12 inches). Feel free to cut the pods down to a manageable length.

Grapevine August 19 2007 Market

2007-08-16T15:57:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Coffee Barbeque Sauce

Looks like we might be in for a little rain early Sunday morning. A little rain won't stop the summer harvest. The farmers are bringing in a lot of produce this week. You'll also have a great choice of meats, poultry, seafood, cheeses and a lot of other great food too.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

A brief shower is just ending as I write this newsletter. Summer rain often cause mold problems for berry farmers. The rain probably didn't last long enough to cause concern but I look at summer rain a lot differently than I did 4 or 5 years ago.

Blackberries, blueberries and strawberries will be readily available this week. Peaches are in good supply this Sunday as are apricots, plums, nectarines and cherries. Apples and figs should be readily available as well. Melons of all kinds and colors started showing up in quantity last week and will be plentiful this Sunday.

Corn will be readily available this Sunday. (If you have freezer space, think about freezing some corn for winter eating.) Tomatoes, cucumbers, eggplant and peppers will be plentiful both in varieties and quantities. Root crops like garlic, potatoes, onions, carrots will be readily available as well as broccoli, cauliflower and greens (arugula, chard, kale, lettuce, spinach). 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
Copper Crown
Nonna's Noodles

OUT
Cherry Country (back October 7)
Columbia River Fish (back next week)
Little Pots and Pans (back next week)
Pine Mountain Ranch (back September 2)
Salubrious (back next week)

Cooking Ideas - Coffee Barbeque Sauce

ZBeanz Coffee's stall is a great place to stop for a cup of coffee, a bag of beans and a chat with owners Doreen and Stanley Zemble. Specializing in freshly roasted, Arabica beans, Stanley does all the roasting in the couple's home right in Hillsdale. Doreen told me about a barbeque sauce recipe using coffee last Sunday. Always on the lookout for a new recipe, I asked Doreen to share it. The recipe is adapted from Barbeque Bible by Steven Raichlen.
Enjoy!

Coffee Barbecue Sauce

2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 1/2 cups brewed coffee/ espresso
1/4 cup hoisin sauce
2 tablespoons balsamic vinegar
1 1/2 teaspoons unsweetened cocoa
2 teaspoons ground cardamom
2 tablespoons honey
salt and pepper to taste

In a saucepan saute the vegetables in olive oil until soft, about 5 minutes.
Add all ingredients except the honey and simmer until sauce is thick, about 10 minutes. Add the honey.

Makes about 2 cups

Grapevine August 12 2007 Market

2007-08-09T17:42:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Grilled Corn

We've got another busy market this Sunday. Josh Kadish, market troubador, is back for the monthly Market Jam. It's also Taste The Harvest this weekend. Come sample the best of the Northwest Harvest. The sampling booth will be right next to the information booth.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Blackberries and blueberries will be readily available this week. Peaches are in good supply this Sunday as are apricots, plums, nectarines and cherries. Apples and melons should be readily available as well.

Like corn? There will be plenty available this Sunday. Tomatoes, cucumbers, eggplant and peppers will be in good supply too. Root crops like garlic, potatoes, onions, carrots will be readily available as well as broccoli, cauliflower and greens (arugula, chard, kale, lettuce, spinach). 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
Boyco Food
Columbia River Fish
Little Pots and Pans
Salubrious
Tastebud

OUT
Cherry Country (back October 2)
Copper Crown (back next week)
Pine Mountain Ranch (back next week)

Cooking Ideas - Grilled Corn
There are a lot of great recipes using corn, but nothing beats corn on the cob in the summer. Grilling corn is a great summer option especially if you are already planning on using the grill.

Preparing the corn is pretty simple. Peel back (but don't remove) the husks and remove the silk. Pull the husks back and soak the ears in a pot of cold water for 30-45 minutes. When the grill is ready, remove the ears from the pot, shake off the excess water and place on the grill. Rotate the corn and brown the husks on all sides. Grill the corn for about 30 minutes. When done, remove from the heat. Let ears cool off before removing husks. Serve immediately.

Grapevine August 5 2007 Market

2007-08-02T15:06:00.000-07:00

this week
- What's Coming To The Market This Week?
- Market Cooking with Cathy Whims
- Cooking Ideas - Chard Tian

I hope everyone got their fill of blueberry pancakes last weekend. After reading Rick Seifert's post about the Hillsdale Alliance book sale, it looks like a lot of you bought books too.

We've got another good weekend ahead of us. Tastebud is not at the market this weekend but Happy Harvest, Chanka's and Farris Seaman Plants are back this week. We will have a cooking demonstration this Sunday (see below) too.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

There should be plenty of strawberries, raspberries and blackberries (Chesters and Triple Crown) available this week. Blueberries should be available as well. Peaches are still in good supply this Sunday as are apricots, nectarines and cherries. Apples (William's Pride) made their first appearance last week and should be available again this week.

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 (arugula, chard, kale, lettuce, spinach) 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
Chanka's
Farris Seaman Plants
Happy Harvest

OUT
Ancient Heritage Dairy (back next week)
Boyco Food (back August 19)
Cherry Country (back October 2)
Little Pots and Pans (back next week)
Salubrious (back next week)
Tastebud (back next week)

Market Cooking with Cathy Whims

Here's your chance to see one of Portland's top chefs using vegetables from the market. Chef Cathy Whims of Nostrana will be conducting a cooking demonstration this Sunday. Cathy will use vegetables grown by Gathering Together Farm from Seeds of Change certified organic seed varieties. The demonstration starts at 11am.

Cooking Ideas - Chard Tian

Since we have Chef Cathy Whims conducting a cooking demonstration at the market this weekend, it only makes sense to share one of her recipes. Chard is readily available right now and chard tian is a pretty easy dish to make. Enjoy!

Chard Tian
by Cathy Whims, Nostrana

2 bunches of swiss chard, stemmed
3 tablespoons olive oil
1 bunch scallions, minced
2/3 cup cooked rice
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped parsley
1 egg, beaten
Salt
Freshly ground pepper
2 tablespoons bread crumbs

Chop the chard. Preheat the oven to 375 degrees. Heat the olive oil in a large frying pan and gently cook the scallion until tender. Add the chard and cook for 10 minutes over a low flame, stirring from time to time. Remove from heat and cool a little.

Blend the rice, cheese, parsley, egg, salt and peeper and combine with the chard and scallion. Spread the mixture in an oiled shallow baking dish. Sprinkle with the bread crumbs and 1 tablespoon of the olive oil and bake for 20 minutes.

Grapevine July 29 2007 Market

2007-07-26T14:55:00.000-07:00

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

2007-07-19T22:03:00.000-07:00

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

2007-07-11T22:58:00.000-07:00

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

2007-07-05T16:57:00.000-07:00

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.

Grapevine July 1 2007 Market

2007-06-28T20:12:00.000-07:00

this week
-What's Coming To The Market This Week?
-Cooking Ideas - Frikeh Salad

We've a fun-filled market coming up this week. Josh Kadish will be hosting his monthly Market Jam this Sunday. The Hillsdale Alliance will again be collecting books for its summer book sale fundraiser on July 29th. Just bring your books to the Alliance volunteers at the SW Capitol Hwy entrance of the market. Last but not least, celebrate the 4th and berry season with a Red, White and Blueberry Sundae.

See you at the Market!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Blueberries showed up in small quantities last weekend. There will be a lot more available this week. Raspberries, cherries and strawberries will be in good supply too. Apricots will be available this weekend which means that peaches won't be too far behind.

New potatoes have been showing up at the market for a few weeks and will be in good supply this weekend. New sweet onions, snow peas, sugarpod peas, spinach and a wide variety of lettuces will be readily available. Broccoli, cauliflower, carrots, chard and kohlrabi should be in good supply as well. Green beans For the complete list of who's coming this weekend check the availability list.

IN
Ancient Heritage Dairy
Blossom Vinegar
Deep Roots Farm
Flamingo Ridge
Gee Creek Farm
Sundance Lavender

OUT
Ancient Heritage Dairy (back next week)
Cherry Country (back July 15)
Little Pots and Pans (back July 15)
City of Roses Delicacies
Rose City Pepperheads

Cooking Ideas - Frikeh Salad
Ayers Creek Farm first started bringing frikeh and gruenkern in 2004. Norm Goldstein, our old newsletter editor, wrote a nice piece on frikeh which you can read here. Frikeh's smoky flavor works well with meats and vegetables. The recipe below is a variation on tabbouli. You can serve it as is or you can add feta cheese. Enjoy!

Frikeh Salad

Salad
4 cups cooked frikeh
6 medium tomatoes, diced
1 medium cucumber, diced
4 scallions, finely sliced
1 cup chopped parsley
1 1/4 cup chopped mint

Dressing
1/2 cup olive oil
juice of 1 lemon
1 clove garlic, crushed
freshly ground pepper
salt to taste

In a large bowl, combine frikeh, tomatoes, cucumber, spring onions, capsicum, parsley and mint. Whisk together the dressing ingredients and add to the salad. Mix thoroughly and let stand for 1-2 hours in the refrigerator to allow the flavors to integrate. Serve in a salad bowl as a side dish at a barbecue, with grilled fish or cold meats.

Cooking note: Cooking frikeh is pretty simple. The ratio of uncooked frikeh to water is 1:2. Just put water and frikeh into a large saucepan. Bring to a boil, cover the pan and lower the heat. Let the frikeh simmer for 30-40 minutes until nearly all the liquid is gone.

Grapevine June 24 2007 Market

2007-06-21T17:50:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Quelites

Summer is officially here. The temperature is warmer but we haven't quite shaken off the occasional rainstorm. Despite a shower or two, the summer produce is coming in. Cherries, strawberries, and raspberries are just a few of the items you'll find this weekend.

With summer comes a few Hillsdale musical favorites. A longtime performer at the Hillsdale Farmers' Market, Greg Clarke, will be playing this weekend. The Hillsdale Alliance starts collecting books for its summer book sale fundraiser on July 29th. Bring your books to the Alliance volunteers at the SW Capitol Hwy entrance of the market.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Raspberries will be in good supply this weekend as will cherries and strawberries (Hoods and Totems). It's a little early for blueberries but a few farms did have a few available at the mid-week markets.

New potatoes have been showing up at the market for a few weeks and will be in good supply this weekend. Snow peas, sugarpod peas, 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
Ayers Creek Farm
Little Pots and Pans
Rose City Delicacies
Salubrious
Zbeanz (back next week)

OUT
Ancient Heritage Dairy (back next week)
Blossom Vinegar
Cherry Country (back July 15)
Deep Roots Farm (back next week)

Cooking Ideas - Quelites
The word "quelites" in Mexico traditionally refers to uncultivated wild greens. Sometimes called wild spinach, quelites can be an assortment of greens including amaranth, lamb's quarters, spinach, radish greens and pigweed. Like many recipes, the one below is more of a guideline. You can easily substitute other spring greens for a bag of quelites. Feel free to spice up the recipe with a dried hot pepper. Enjoy!

Quelites
1 pound quelites (or any mixture of greens)
1-2 tomatoes, seeded and coarsely chopped
3 scallions (green onions), thinly sliced
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon ground cumin
1 to 2 teaspoons red wine vinegar
Salt and pepper to taste

Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Add garlic and stir for a minute or two. Add scallions, tomatoes, salt, pepper and cumin. Raise heat to medium-high and sauté until tomatoes are juice and tender but not soft, about 2 minutes.

Add quelites. Mix evenly with tomato mixture. Stir greens constantly until they barely wilt, a minute or two. Remove from heat. Add remaining 1 tablespoon oil and 1 teaspoon vinegar. Taste and add more vinegar and pepper if needed. Serve hot.

Grapevine June 17 2007 Market

2007-06-14T18:00:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Freezing Berries

If it's Father's Day then it must be time for chocolate covered strawberries at the Hillsdale Farmers' Market. A tradition at the market, we'll be handing out chocolate covered strawberries this Sunday. So come on down, enjoy a few berries and the best food the Northwest has to offer.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Cherries are here. You'll find Chelans and Brooks this weekend. If you like to make your own jam or freeze strawberries for mid-winter smoothies then this is the weekend for you. Strawberries (Hoods and Totems) are readily available. Raspberries showed up at the market last week. It's still a little early for raspberries but you should find some this weekend too.

Asparagus season is winding down but you should find some this Sunday. Snow peas, sugarpod peas, spinach and lettuce 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
Ancient Heritage Dairy
Blossom Vinegar
Rick Steffen Farm

OUT
Cherry Country (back July 1)
Little Pots and Pans (back next week)
Packer Orchard/Market Fruit (back next week)
Rose City Delicacies (back next week)
Zbeanz (back next week)
*UPDATE* Salubrious is out this week but will be back next week*

Cooking Ideas - Freezing Berries
June may seem an odd time to think about winter. Yet wasn't there a time in January that you really wanted to taste Hood strawberries or Triple Crown blackberries or marionberries? Making your own jam or preserves is one way. Freezing is another way to save summer fruit for winter eating.

First, wash, hull and halve the berries. At this point, you could simply stick the berries in freezer bags and place in your freezer. But there is a good chance that the fruit will suffer freeze damage and pick up other flavors from the freezer. Packing the fruit in a sugar syrup will protect the color and flavor of the berries. To make sugar syrup pack, heat 4 cups of water and 3 cups of sugar in a saucepan over medium-high heat. Stir until sugar is dissolved, remove from heat and cool to room temperature.

To freeze with syrup pack, spoon two cups of prepared strawberries into a one quart zipper lock freezer bag. Add 1 1/4 cups of syrup. Seal, removing as much air as possible. Freeze until solid.

If you're interested in freezing and other food preservation methods, visit Oregon State University Extension Service's Food Preservation Publication Page.

Grapevine June 10 2007 Market

2007-06-07T20:00:00.000-07:00

- What's Coming To The Market This Week?
- Cooking Ideas - Zucchini Pancakes

Last week was one busy market session. I think everyone who wanted strawberries got them last week. There will be plenty of strawberries this week too. Weather permitting, we may see some cherries at the market this Sunday too.

George Wolff will be performing this Sunday. There is a chance of showers this Sunday but we'll have canopies and umbrellas up so you can listen to the 2007 Oregon High School classical guitar winner.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Hood strawberries will be available of course. There is a chance that cherries may be available too. Cherries are notoriously vulnerable to the weather so we will just have to wait and see. Blackberries (greenhouse grown) should be available too.

As for vegetables, asparagus, snow peas, sugarpod peas, spinach and lettuce will be readily available. Broccoli, cauliflower, carrots and kohlrabi should be in good supply as well. For the complete list of who's coming this weekend check the availability list.

IN
Little Pots and Pans
Salvador Molly's

OUT
Ancient Heritage Dairy (back next week)
Cherry Country (back July 1)
Packer Orchard/Market Fruit (back next week)
Rose City Delicacies (back June 24)
*UPDATE* Rick Steffen Farm (back next week) *UPDATE*

Cooking Ideas - Zucchini Pancakes
Zucchini started showing up at the market a few weeks ago. The first zucchini of the season is always so tender. Zucchini can be used in many ways from salad to soup to bread. Chef Robert Reynolds of the Robert Reynolds Chef Studio posted a nice recipe on his blog. Enjoy!

Crepes Aux Courgettes (from Robert Reynolds' Trou Food blog)

Zucchini pancake

1 cup grated green zucchini
1 large egg, beaten
1 tablespoon heavy cream
1 tablespoon flour
1 tablespoon thyme, freshly chopped
1 tablespoon olive oil
1 tablespoon unsalted butter

Garnish

2 vine ripened tomatoes, peel, seed, dice
1 ear of corn, blanched, shucked
1 clove garlic, minced
2 tablespoons parsley, chopped coarsely
Sea salt
Fresh ground pepper

Drizzle of excellent olive oil

Put the zucchini in a 1 quart work bowl, sprinkle with flour, and toss to distribute the flour. Add the beaten egg, mixing, then the cream and thyme. Season with salt, mix again.

Heat the two oils in a skillet large enough to make 4 'crepes' about 2 inches across. Heap zucchini so that it is about an inch thick, it will collapse as the crepe cooks. Cook the zucchini for 1 or 2 minutes, until the bottom develops uniform golden color. Turn the crepe over, turn the heat down, and let the zucchini cook slowly for 3 or 4 minutes until golden.

Remove to a plate, give a grinding of pepper, a drizzle of olive oil, and a few additional grains of salt to make the oil more flavorful. Garnish with the tomatoes and serve as a course by itself, or to accompany any meat or fish.

To prepare the tomato garnish, mix the tomatoes and corn, with the garlic and parsley. Drizzle with olive oil, season with salt and mix well.

Note: There isn't any fresh corn available at the market yet. You can substitute 1/2 cup of frozen corn, blanched and cooled or skip the corn altogether.

Grapevine June 3 2007 Market

2007-05-31T21:30:00.000-07:00

It looks like we're going to have another nice weekend. As the seasons change so does the vendor lineup. Gales Meadow Farm and Pitkin Winterrowd Farm finished their spring visit with us last week. (Not to worry, both will be back in the fall.) Unger Farm comes back to the market this Sunday and we will see other farms come back in the coming weeks. Josh Kadish will be hosting the monthly Jam session this Sunday so bring a song to sing (other than "Old McDonald").

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Hood strawberries are here! Happy Harvest Farm gave us a sneak preview last week. Jeff will have a lot more this week, as will Unger Farm who returns to the market this week. Besides strawberries, there will be limited supplies of greenhouse grown blackberries.

As for vegetables, spring favorites such as asparagus, rhubarb, snow peas, spinach and lettuce will be readily available. Cucumbers and zucchini stated showing up at markets over the past few weeks and should be in good supply this Sunday. For the complete list of who's coming this weekend check the availability list.

IN
Ancient Heritage Dairy
Chanka's Catering
Cherry Country
Rose City Delicacies

OUT
Packer Orchard/Market Fruit (back June 17)
Little Pots and Pans (back next week)

Cooking Ideas - Strawberry Rhubarb Cobbler

Strawberries don't need much adornment or prepartation. Just wash, stem and eat. But there are a lot of great recipes for strawberries. Strawberry-rhubarb pie is a favorite of many. If you don't have time to prepare and roll out a crust (or if you feel crust challenged), then cobblers are a great alternative. The recipe below is an easy dessert to prepare. Enjoy!

Strawberry-Rhubarb Cobbler

Fruit Filling
4 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
2 cups strawberries, stemmed and sliced (about 2 pints)
1/2 cup white sugar
2 Tablespoons of quick cooking tapioca
1 teaspoon of grated orange peel

Cobbler Crust
2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup milk
1 egg, lightly beaten
Preheat oven to 350 degrees Farenheit.

Mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest in a large bowl. Let sit for 30-60 minutes.

In a medium bowl, combine the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

Pour fruit into a 13x9 casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.
Note: Rhubarb leaves are poisonous. Be sure to trim leaves off stalks and discard.

Grapevine May 27 2007 Market

2007-05-24T21:43:00.000-07:00

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

Thank you to everyone who braved the wet weather last week. The weather forecast is better for this weekend. If you're planning a Memorial Day barbeque, there are a lot of things you can pick up at the market this weekend. Meat lovers can pick up cuts and sausages from Pine Mountain Ranch or Sweet Briar Farm, seafood lovers can choose from Columbia River Fish, Linda Brand Crab or Oregon Wild. The will be a wide variety of fruits and vegetables to choose from as well. Now is the time to plant tomatoes so take a look at the varieties available.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Snow peas and sugarpod peas should be available this weekend. Fresh herbs including basil, cilantro, oregano and thyme should be in good supply too. New walla walla and other sweet onions will be in good supply. Many lettuce varieties will be available as will kale, mustard greens, dandelion greens, and For the complete list of who's coming this weekend check the availability list.

IN
Blossom Vinegar
Columbia River Fish
Happy Harvest Farm
Nonna's Noodles
Salubrious

OUT
Ancient Heritage Dairy (back next week)
Chanka's Catering (back next week)
Cherry Country (back June 3)
Rose City Delicacies (back next week)
Little Pots and Pans (back June 10)

Cooking Ideas - Bison

Alan Rousseau of Pine Mountain Ranch raises bison, elk, yak and other less common animals out in Bend. Bison is a very lean, flavorful meat that can be used in any recipe that calls for red meat. Alan shared a recipe with us from the National Bison Association for Cilantro Lime Buffalo Tacos. Since buffalo is such a lean meat, it is important to marinate the steak before grilling. Given the predicted nice weather for the Memorial Day Weekend, you should be able to use your outdoor grill. Enjoy!

Cilantro Lime Buffalo Tacos

1 buffalo steak (round, sirloin tip, top sirloin) 1 inch thick (1 to 1 1/2 lbs)
4 limes
3 cups chopped lettuce
4 cups Monterey Jack cheese
1 cup diced tomatoes
corn tortillas

Marinade:
juice of 3 limes
1/4 cup vegetable oil
2 teaspoons salt
1 teaspoon pepper
1 1/2 cups chopped cilantro
2 tablespoons chopped onion

Marinate steak for 8 hours (or overnight) in the refrigerator.

Place buffalo steak on a medium grill (oil grll first) for 4-6 minutes per side, turning only once. Let steak rest for a few minutes before carving into thin strips (about 1/8 inch thick). Build taco with lettuce, tomato and cheese. Add steak strips and top with your favorite pico de gallo.

Grapevine May 20 2007 Market

2007-05-17T23:09:00.000-07:00

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Morel Mushrooms

When I first became manager three years ago, everyone was excited when strawberries arrived in the 3rd week of May. As more farmers invested in greenhouses, the first local strawberries starting showing up mid-April this year. Now EVERYONE is expecting strawberries and supply can't keep up with demand. Fortunately, Stephens Farm comes back this weekend so there will be more berries at the market this week.

Oregonians for Health Security will be at the market this Sunday to help eligible people sign up for The Oregon Prescription Drug Program and provide information about health care in Oregon.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

There should be more strawberries available this weekend with Stephens Farm returning to the market. Lettuces, spinach, chard, arugula and leeks will be in good supply as will asparagus. There should be limited supplies of basil as well as green garlic and pea tendrils. Morels should be readily available too. For the complete list of who's coming this weekend check the availability list.

IN
Ancient Heritage Dairy
Blossom Vinegar
Little Pots and Pans
Rose City Delicacies
Rose City Pepperheads
Souper Natural
Stephens Farm

OUT
Cherry Country (back June 3)
Happy Harvest Farm (back next week)
Nonna's Noodles (back next week)
Salubrious (back next week)

Cooking Ideas - Morel Mushrooms

Fresh morel mushrooms are one of the spring wild mushrooms. Available until late spring, these mushrooms have an almost nutty flavor and work well with other spring vegetables. Morels are usually hollow and have a conical cap with a honeycomb surface. Cleaning the sand and grit is sometimes tricky. Try cleaning the caps with a paring knife. If the mushrooms appear sandy, just wash them, drain and allow to dry for a bit.

Sauteed morels are pretty simple to prepare. You can serve the morels as a side dish, as an appetizer (with crackers or toast) or toss with pasta and some parmesan cheese for a quick main course. Enjoy!

Sauteed Fresh Morels

4 ounces morels
1 large shallot, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1/3 cup water
Lemon juice
Salt
Pepper

Clean the mushrooms with a paring knife or brush. If the mushrooms appear sandy, wash in water and drain. Cut mushrooms in half (quarter if really big).

Heat the olive oil in a saute pan over medium high heat. Add chopped garlic and shallots and saute until the shallots are appear translucent, about 3 minutes. Add morels and the water, cover and lower heat. Simmer for about 3 to 4 minutes. Remove cover, add a little salt and pepper, raise heat a little and cook until the mushrooms are tender and the liquid has nearly evaporated.

Remove from heat, add a few drops of lemon juice, toss, adjust seasonings and serve.

Grapevine May 13 2007 Market

2007-05-10T23:06:00.000-07:00

- What's Coming To The Market This Week?
- Cooking Ideas - Lettuce

Happy Mother's Day weekend!

The weather forecast looks decent but for a market manager who works year-round 60 degrees and cloudy in May looks great compared to 35 degrees and rain in January. It's all a matter of perspective. Nonetheless, the nice sunny weather we've had the last few days can have only helped the Hood strawberries we're all waiting to eat.

As the season progresses, we will have more farms come back to Hillsdale. Hillsdale regulars Lone Elder Farm, Unger Farm, Baird Orchard, Stephens and Liepold Farm should, weather permitting, be back at the market over the next three or four weeks.

George Wolff will be playing at the market for the next two weeks. George is a student at Wilson High and placed first in Classical Guitar in the state competition. Take some time to listen to George play this weekend.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Asparagus of course will be available this weekend just choose your color, green purple or white. Lettuces, another spring favorite, will also be readily available. Spinach, chard, arugula and leeks will be in good supply too. Strawberries will be available this weekend too. For the complete list of who's coming this weekend check the availability list.

IN
Garden Color
Lone Elder Farm

OUT
Ancient Heritage Dairy (back next week)
Blossom Vinegar (back next week)
Cherry Country (back June 3)
Little Pots and Pans (back next week)
Rose City Delicacies (back next week)

Cooking Ideas - Lettuce

Lettuce is another great spring vegetable. While lettuces can be used in other dishes including soups (yes, soup), the salad course is where lettuce is most often used. Spring is a great time for salad lovers since leafy salads really need fresh ingedients. As I was working out this recipe I realized that I had written down a Fibonacci sequence(each number is the sum of the two preceding numbers or 0,1,1,2,3, ...) of numbers. Hence the recipe's name. (And yes I was in Mathletes in junior high and high school.)

Enjoy!

Fibonacci Salad

1 large head of lettuce
1 tomato, cored and cut into thin wedges
2 carrots, peeled and cut thinly
3 scallions, trimmed and cut thinly
Olive oil
Red wine vinegar
Salt
Pepper

Remove the lettuce core, wash well and dry the lettuce. Gently tear the lettuce leaves into bite size pieces and place in a salad bowl. Add the remaining vegetables. Drizzle oil and vinegar over salad. Add salt and vinegar. Taste and adjust seasonings.

Grapevine May 6 2007 Market

2007-05-03T23:01:00.000-07:00

this week
-What's New At The Market This Season?
-Cooking Ideas - Asparagus

The Hillsdale Farmers' Market begins its sixth season this Sunday. To celebrate our growing market, we are giving away 500 plant starts to the first 500 customers this Sunday. We'll also have music by Josh Kadish and a market full of the best food the Northwest has to offer. Rieke Elementary is holding its annual Art Fair this Sunday so when you're done shopping at the market take a look at the artists' works in the Rieke Gym.

See you Sunday!

Eamon Molloy
Market Manager

What's New At The Market This Season?
Every new season brings changes and this year is no exception. We have a number of new vendors this year. Creative Growers and Artisan Fruits and Vegetables will be bringing a wide variety of fruits and vegetables. New prepared food vendors include:

Chanka's Catering (Trinidadian/Caribbean ready to eat)
River Wave Foods (International cooking sauces)
Rose City Delicacies (mustards)

plus two vendors who started in the winter season and are staying on:
Crabapple Company
Rose City Pepperhead Jellies

As many of you know, we implemented a debit card/Oregon Trail card token system last fall. If you've forgotten to bring cash you don't need to look for an ATM machine. With the swipe of a card, you can purchase tokens for use in the market. Thanks to a generous grant from New Season Market (read about its Pacific Village grant program here), we will be not charging a fee for debit card use.

So what will be at the market this weekend? Asparagus will be readily available this weekend. Other spring favorites such as lettuce, spinach, chard, arugula and leeks will be in good supply too. Strawberries started showing up last week and will be available this weekend too. For the complete list of who's coming this weekend check the availability list.

Cooking Ideas - Asparagus
Along with morel mushrooms, leeks and strawberries, asparagus's appearance at the market is another sure sign of spring. You'll find white, green and purple asparagus at the market. Preparing asparagus is pretty simple. Bend the stalk at the base to find the point at which it naturally snaps and remove the woody end. The bottom inch or so of thicker stalks may need to be peeled to remove the thick skin. Asparagus is most commonly steamed or boiled. Cook for 5-7 minutes until the asparagus is just tender. Asparagus can also be roasted or grilled. Just brush the stalks with a little olive oil and roast in the oven or grill until tender.

Asparagus can be used in entrees, side dishes and salads. The recipe below is adapted from Deborah Madison's Vegetarian Cooking for Everyone. Enjoy!

Warm Asparagus Salad on Arugula with Walnut Vinaigrette
1 large shallot, diced
1 1/2 tablespoons white wine vinegar
3 1/2 tablespoons walnut oil
1 bunch asparagus
1 large bunch arugula, stems removed and leaves torn into small pieces
1 hard boiled egg

Combine the diced shallot, vinegar and 1/8 teaspoon salt in a small bowl. Allow the salt to dissove the whisk in the oil.

Prepare the asparagus to your preference. If boiled, remove from water and allow to drain.

Dress the arugula with 1 tablespoon of the dressing. Add the asparagus and spoon the remaining dressing on top. Finely chop the egg (or run through a sieve), sprinkle on top and serve.

Grapevine April 29 2007 Market

2007-04-26T15:12:00.000-07:00

this week
- What's Coming to the Market This Week?
- Market's 6th Season Starts on May 6
- Cooking Ideas - Lentil-Rhubarb Stew

This Sunday marks the end of our twice monthly winter schedule. There will be a wide variety of plants to choose from for all the gardeners, cut tulips, spring vegetables, perennials and vegetable starts for your garden, pizza and a whole lot more.

Two community groups will be visiting the market this weekend: Neighborhood House Mentoring and Tutoring Program and Wilson Area Arts Council. Be sure to visit their booths and learn more about their programs.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming to the Market This Week?

Many varieties of lettuce will be coming to the market this week. Other greens, include mustard greens, kales, chard, arugula and spinach along with salad mixes and braising mixes. You'll also find cauliflower, broccoli, several kinds of raab, japanese turnips, onions, shallots, leeks, nettles, potatoes, sunchokes, carrots, parsnips and tomatoes. And just to remind you that it is springtime, there will also be strawberries available.

IN
Blossom Vinegar
Cherry Country
Happy Harvest Farm
Herr's Family Farm
Pitkin-Winterrowd Farm
Salubrious

OUT
Square Peg (Back in late October - Thanks Amy & Chris!)

Market's 6th Season Starts on May 6

The Hillsdale Farmers' market started with with 22 vendors back in June, 2002. Our 6th season begins next week with 40 vendors. The first 500 customers at next week's market will receive free vegetable starts. The Monthly Market Jam sessions with Josh Kadish return on May 6th and Rieke Elementary is holding its Annual Art Fair that Sunday too.

Cooking Ideas - Lentil-Rhubarb Stew

Rhubarb is a vegetable whose appearance at farmers markets and farmstands, is a sure sign of spring. Most commonly found in sweet dishes like strawberry rhubarb pie, rhubarb can also be used in savory dishes.

Lentil Rhubarb Stew

3 rhubarb stalks, strings removed, chopped
1 cup red lentils, well washed
2 tablespoons minced ginger
4-6 cloves garlic, minced
4 teaspons garam masala cardamom pods
1 teaspoon cracked black pepper
Salt
Chopped cilantro leaves for garnish.

Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Bring to a boil then simmer until lentils and rhubarb are quite soft, about 25 minutes. Salt to taste. Garnish with cilantro and serve.

Serves 4

Grapevine April 15 2007 Market

2007-04-12T22:05:00.000-07:00

this week
-What's Coming To The Market?
-Cooking Ideas - Raab with Pasta

The market is back after a 3 week break. Spring is in the air and other markets have started again. Portland Farmers' Market opened last Saturday, joining Hillsdale Farmers' Market and People's Coop Farmers' Market (Wednesdays). It won't be long before we're back on our weekly schedule.

MJCC Aquatic Therapy Program volunteers will be at the market this Sunday to promote their program and an upcoming fundraiser on April 22. Since 1924, the program has provided aquatic therapy for people with disabling conditions or injury. Stop by their booth this weekend and learn more about the program.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market?

No asparagus yet but there will be plenty of leeks, radishes, fiddleheads, nettles, raab, carrots, kale, parsnips, salad mixes, potatoes, and micro greens. Check the availability list for details.

In
Deep Roots Farm
Linda Brand Crab
Vicki's Produce @ Sungold Farm

Out
Blossom Vinegar (back April 29)
Cherry Country (back April 29)
Columbia River Fish
Salubrious (back April 29)

Cooking Ideas - Raab with Pasta (or not)

Broccoli Raab or rapini or raab is a brassica like broccoli but more closely related to a turnip green. In the past few years, farmers have been bringing hybrids including kale raab and collard raab. All varieties are tasty and easy to cook. Raab is a versatile vegetable. It can be served as a side dish by itself or used in a pasta dish. The recipe below includes pasta but you can easily skip the pasta. If you want to spice it up, add some cooked italian sausage. Enjoy!

Raab with Pasta
1 lb. raab
1 medium onion, thinly sliced
4 garlic cloves, thinly sliced
4 T olive oil
1/2 lb penne (or any short pasta)
Red wine vinegar
Red pepper flakes
Pecorino Romano cheese, grated

Put on a pot of water to boil for the pasta. Cook pasta according to instructions.

Wash the raab, remove heavy stems and cut into 1 to 1 1/2 inch pieces. Heat olive oil on medium high in large saute pan. Add sliced onions and saute until the onions begin to wilt. Add garlic, red pepper flakes, toss briefly, then add raab and a splash of water. Lower heat and cook until tender, stirring often.

Add cooked and drained pasta to raab mixture and toss. Add a splash of red wine vinegar and olive oil, toss again. Garnish with grated pecorino and serve.

Grapevine March 25 2007 Market

2007-03-22T18:03:00.000-07:00

this week
- What's Coming to the Market This Week?
- Used Instrument Drive for Schools
- Cooking Ideas - Wild Mushroom & Potato Gratin

The warmer temperatures and longer days are a welcome sight after the cold weather in January and February. Signs of spring are at the market too, from daffodils and plant starts to early spring vegetables. The warmer temperature also brings one of our new summer farm vendors a few weeks earlier. Creative Growers from Noti is a certified organic farm with a wide selection of vegetables and fruit. Stop by and say hello to David this Sunday. Tastebud will be back making pizzas this weekend. If you missed her at the last market, Tammi Packer of Packer Orchard is back with her cookies and jam. Stephens Farm will be back one more time this week with their cider. The Hillsdale Neighborhood Association will be holding its last charrette on the proposed Hillsdale Plaza Design this weekend too.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming to the Market This Week?

Signs of spring will definitely be at the market this week. Fiddlehead ferns, sunchokes, nettles and perhaps morels will be available. Other vegetables include radishes, leeks, kale raab, parsnips, carrots, bok choy, kale, salad mixes, micro greens, spinach and braising mixes. Check the availability list for details.

In
Creative Growers (*NEW*)
Tastebud

Out
Blossom Vinegar (back April 29)
Deep Roots Farm (back April 15)
Linda Brand Crab (back April 15)

Used Instrument Drive for Schools

The Wilson Area Arts Council (WAAC) will be collecting used instruments for the Wilson High cluster music programs. WAAC volunteers will be at the market this Sunday to accept donated instruments and other donations.

Cooking Ideas - Wild Mushroom & Potato Gratin

Springtime is a great time for wild mushrooms. Hedgehogs, yellowfoot and black trumpets are the ones you will most likely find right now. There are lots of ways to use wild mushrooms. You can simply saute them with some garlic and olive oil and serve them with toast as an appetizer. This recipe uses mushrooms in a potato gratin. Enjoy!

Wild Mushroom and Potato Gratin

1/2 lb. wild mushrooms
4 tablespoons butter (unsalted)
10-12 medium potatoes (Yukon Gold are best but any potato other than Russets will work )
1 pint heavy cream
salt and pepper

Preheat the oven 375 degrees.

Gently clean the mushrooms and cut into slices. Saute the mushrooms in butter over medium-high heat until the mushrooms absorb their liquid and start to get crisp. Remove from heat and season with salt and pepper.

Peel and dice the potatoes and cook in boiling water until they are fully cooked but not mushy. Scoop the potatoes from the water and set on a sheet pan to cool.

Butter a 9 by 12 baking dish. Layer the potatoes and mushrooms alternately. Cover with cream. Bake for about 20 minutes or until the cream is bubbling and the top of the gratin is golden brown.

Grapevine March 11 2007 Market

2007-03-08T19:27:00.000-08:00

this week
- What's Coming to the Market this week?
- Market Talk - Spring Gardening Tips
- Wilson Area Arts Council Instrument Drive
- Cooking Ideas - Arugula Pesto

We'll probably have some rain this weekend but it will definitely be warmer than the last few months. Don't forget to set your clocks ahead an hour on Saturday night. We go to Daylight Savings Time this weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming to the Market this week?
You'll find a nice supply of salad greens this weekend. You should also find leeks, onions, potatoes, beets, carrots, parsnips, garlic, broccoli, raab, and spinach. Check the availability list for details.

It's time to think about your garden too. There will be a wide variety of vegetable starts, hardy perennials including hellebores, cover crop seed and many other items available this weekend.

In
Farris Seaman Plants
Garden Color
Honeyhill Nursery
Rose City Pepperheads

Out
Deep Roots Farm (back April 15)
Tastebud (back March 25)

Market Talk - Spring Gardening Tips
The days are longer and the temperature is a bit warmer. You want to start working in the garden but you ask yourself,"What can I plant right now?" Anne Berblinger of Gales Meadow Farm will give a short talk on Early Spring Gardening at 11am this Sunday. Gales Meadow Farm is a certified organic farm specializing in heirloom vegetable and herb varieties.

Wilson Area Arts Council Instrument Drive
The Wilson Area Arts Council (WAAC) is asking people in the community to "clean out their closets" of used musical instruments and put them to good use by donating them for use in Wilson cluster schools. WAAC is also seeking cash donations and grants with which to purchase new instruments. WAAC volunteers are working closely with Paul Jolstead of Wilson and other music teachers in the cluster to secure the instruments and other equipment they need to enhance their excellent programs. WAAC volunteers will be at the market this Sunday and on March 25 to accept donations.

Cooking Ideas - Arugula Pesto
Arugula, with its tender leaves and peppery flavor, is often used in salads. But like basil, you can also make pesto with arugula. It's a nice variation from basil pesto with a slightly bitter and more peppery flavor. Try it with your favorite pasta. Enjoy!

Arugula Pesto
2 packed cups arugula
2 garlic cloves, peeled
6 tablespoons olive oil
1/2 cup walnuts
1/2 cup freshly grated parmesan

Combine the arugula, walnuts and garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Grapevine February 25 2007 Market

2007-02-22T16:12:00.000-08:00

this week
-What's Coming To The Market This Week?
-Cooking Ideas - Leek Salad

What's a little rain after snow or freezing Gorge winds? There are still plenty of vendors coming to the market this Sunday. We'll also have several community events taking place at the market. The Hillsdale Neighborhood Association will be conducting a charrette regarding the proposed Hillsdale Town Center Plaza. The Wilson High School 50th Anniversary Committee will be at the market to promote their Wilson campus design charrette on Saturday, March 3rd. Relay for Life will be at the market too. See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
You should find a nice variety of winter greens including kales, chards and arugula, winter salad mixes and braising mixes. You'll also find shitake and maitake mushrooms, potatoes, carrots, beets, black radishes, gobo, leeks, parsnips and celeriac. You'll also find apples, pears and asian pears this weekend. Check the availability list for details.

Pine Mountain Ranch is running a few specials this week. Elk and buffalo spare ribs are $3.75 per pound this week (regularly $5.85/lb.) and ground Elk is $5.35 per pound when purchasing 3 or more pounds. They will also have a variety of game cuts including European boar chops, sausages, buffalo steak patties and ground buffalo and elk.

This weekend is the last market session for Ayers Creek Farm and Stephens Orchard. Both will be back later in the spring. In the meantime, be sure to stock up on your favorite greens, beans, roots and preserves from Ayers Creek and cider, apples, pears from Stephens Orchard.

In
Cherry Country
Delish Bakery *NEW*
Honeyhill Nursery
Nizich Farm
Vibrant Flavors

Out
Cuisine Mentor (back in May)

Cooking Ideas - Leek Salad
This week's recipe is a variation on a recipe Anthony & Carol Boutard of Ayers Creek Farm included in their email newsletter back in January. Leeks don't look like an obvious candidate for a salad but the mild onion flavor combined with a mustardy vinaigrette works really well. Enjoy!

Leek Salad
8 medium leeks
1/4 cup white wine vinegar
1/2 cup olive oil
2 T dijon mustard
salt and pepper
1 hard boiled egg

Trim the tops and the root off the leeks and quarter lengthwise. Slice the quarters into several strips lengthwise leaving about 1/2 inch at the base. Rinse and soak the leeks in cold water to remove the grit. Remove the leeks from the water and tie into bundles. Cook the leeks gently in chicken stock until just tender. Remove from leeks from the pot, drain, untie strings and cut into two inch lengths.

If you don't have chicken stock on hand, cook some diced potatoes and then use the potato water as the stock for cooking the leeks. Add the warm potato to the salad.

Grapevine February 11 2007 Market

2007-02-08T15:47:00.000-08:00

this week
-What's Coming to the Market this week?
-Winter Feast February 18
-Cooking Ideas - Winter Greens Salad with Beets and Goat Cheese

It may be February but the days are getting longer and a bit warmer. It's not too soon to think about your garden. Several market vendors are starting to bring in plants now. A wide variety of hardy perennials including hellebores and hardy plant starts will be available this weekend.

Relay for Life is the community group visiting the market this week. Relay for Life offers everyone in the community an opportunity to participate in the fight against cancer. It is a celebration for those who have won the battle against cancer and a place to remember those we have lost. Stop by the community booth this Sunday and learn more about the program.

See you at the market!

Eamon Molloy
Market Manager

What’s Coming to the Market this Week?
The winter crops continue to rebound from the cold, icy conditions of last month. You should find a nice variety of winter greens including kales, chards and arugula, winter salad mixes and raising mixes. As for root vegetables you'll find potatoes, carrots, beets, black radishes, gobo, parsnips and celeriac. You'll also find apples, pears and asian pears this weekend. Check the availability list for details.

In

Cherry Country
Finales Desserts
Gales Meadow Farm

Out
Cuisine Mentor (back in May)

Winter Feast February 18

The Winter Feast is only a week away. You can purchase tickets online or at the market this Sunday. Come on over to the Multnomah Arts Center, enjoy great food prepared by some of Portland's top chefs and support the Market and the Chefs' Collaborative.

This salad is a variation of a recipe I came across on Elise Bauer's Simply Recipes blog (one of the best recipe blogs around). Elise used arugula but winter greens mixes available at the market work as well or better. This recipe is pretty flexible. You can easily make more or less salad. Enjoy!

Winter Greens Salad with Beets and Goat Cheese

Salad Ingredients:
Beets, boiled, peeled, sliced into strips
Winter salad mix, washed and dried
Goat cheese
Walnuts, chopped

Dressing ingredients:
1/3 cup olive oil
1 lemon
1/2 tspl dry powdered mustard
3/4 tsp. sugar
Salt and pepper, to taste

On four salad plates, place a handful of winter greens. Top each with a few beet strips, some cheese, chopped walnuts and dressing. Serve.

Grapevine Jan 28 Market

2007-01-25T22:50:00.000-08:00

in this issue
-What's coming to the Market this week?
-Winter Feast February 18
-Cooking Ideas - Root Vegetables

It looks like we will have a warmer market day this weekend. 50 degrees will seem balmy after the freezing temperatures we've had the last few weeks.

We've a special treat this weekend. Wilson High's Performing Arts department will be presenting Cole Porter's classic musical, Kiss Me Kate, next month. This jazzy telling of one theatre company's heartfelt attempt to set William Shakespeare's The Taming of the Shrew to music amid distraction boasts some of Porter's most famous songs, including Too Darn Hot, Another O'pnin/Another Show, Always True to You in My Fashion, and I Hate Men. Cast members will be doing short performances during the market. Be sure to stop by and see the performance. The full performance will be:
Febuary 15-17 & 22-24 @7:00pm
February 24 @ 2:00pm (Matinee).

See you on Sunday!

Eamon Molloy
Market Manager

What's coming to the Market this week?
What a difference a few weeks make. The cold and the snow slowed down production for the farms but the vegetables are recovering. Greens such as arugula, chard, kale, collards, chicories, endives and escaroles should in decent supply. Winter salad mixes and misticanza (cooking greens mix) should be available too. As for root vegetables, carrots, beets, onions, leeks, parsnips, black radishes, celeriac and Hamburg parsley will be available. Check the availability list for details.

In:
Deep Roots Farm
Farris-Seaman Plants
Salmon Creek Farm
Square Peg Farm

Out:
Blossom Vinegar back Mar 25
Cherry Country back Feb 11
Finales Desserts back Feb 11

Save the Date! Winter Feast February 18
The Hillsdale Farmers' Market and the Chefs Collaborative are hosting a Winter Feast. 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. Participating chefs include:

Higgins Restaurant & Bar
Ciao Vito
Culinary Artistry
Tastebud
Hot Lips Pizza
Bon Appetit
Fressen Artisan Bakery
Multnomah Athletic Club
Little Pots and Pans
Salubrious
Nourishment

Proceeds to benefit activities of the Chefs Collaborative and the Hillsdale Farmers' Market. Tickets may be purchased at the market or online at http://winterfeast.eventbrite.com .

Cooking Ideas - Root Vegetables
Winter is the season for root vegetables. Parsnips,Hamburg Parsley, celeriac, turnips, black radish,the variety at the market this week is excellent. Some vegetables like carrots and celeriac, can be eaten raw or cooked. Others need to be cooked with roasting being the simplest method. Roasted winter vegetables is a tasty side dish and easy to prepare.

Take a variety of vegetables (parsnips, celeriac, turnips, carrots), peel them, cut into 1/2 inch cubes, toss with a little olive oil, season with salt and pepper and spread evenly on a baking sheet. Roast for 30-40 minutes in a preheated 400 degree oven until the vegetables are thoroughly cooked and beginning to carmelize. Stir them occasionally so that the vegetables don't stick to the pan.