Updated October 4 2013
What's Coming to Market?
The weather over the last ten days has ended the season for several vendors. Unger Farm and Garden Color are finished. Garden Color will be back in the winter when the hellebores are ready. Ayers Creek Farm is taking the next 6 weeks off and will be back November 17th.
Berry season is over. Weather willing peaches, grapes and nectarines should be around longer. There are still plenty of apples, pears, and asian pears available. Tomatoes are winding down as well but there are still plenty available. Lettuce, kale, chard, collards, arugula will be plentiful as will most root vegetables and winter squashes.
IN THIS WEEK
Betsy's Best Bar None
OUT THIS WEEK
Ayers Creek Farm back Nov 17
Kookoolan Farms back next week
Garden Color Finished for the season
River Wave Foods
The Smokery back Oct. 20
Unger Farms Finished for the season
Visit our Availability Page for more information and the full list of farmers and vendors coming to the market this Sunday. The page will be updated through Saturday evening. Check our Twitter feed for Sunday morning updates.
Volunteer Profile: Rick Nitti
Hillsdale Farmers’ Market couldn’t function without the work done by a dedicated group of volunteers. Board members, market assemblers, token sellers, smile givers, community creators: our volunteer force has always been the secret ingredient to our success. We’re celebrating their unique contributions to the market by sharing part of their story.
Why did you start volunteering at the market?
I began attending the market on day one. I fell in love with it. I appreciated the strong community presence. I met friends and neighbors. It was a place I wanted to be so I started volunteering.
What market volunteer duty do you most enjoy?
As the treasurer, I have the privilege of signing vendor checks. I like it because I see first hand how successful the market is.
What stands out about HFM in a city with so many great farmers' markets?
I believe it is the best managed market in town and because of that it attracts great vendors. I also fell it is just the right size. When I have visited markets like Portland and Beaverton, it is too crowded to maneuver around. HFM is just the right size. Also, HFM works very closely in partnership with Neighborhood House. It is a partnership I greatly appreciate. The farmer glean product every market supplying about $16,000 - $20,000 of fresh produce for the Emergency Food program. The Market supports and sponsors Neighborhood House events and services plus it allows the Nourishing Neighbor volunteer group to raise money at each market on behalf of Neighborhood House.
What keeps you coming back as a volunteer?
Quality, feel and the strong sense of community and partnership.
Outside of market volunteering, what do you do for work and play?
I am the Executive Director of Neighborhood House (link). I also serve as board president of the Nonprofit Association of Oregon and the SW Community Health Center. I am a member of the Multnomah County Poverty Advisory Committee. For fun I enjoy being with my family and friends; watching sports and exercising. I work out at the MJCC five days a week or more playing racquetball, lifting weights and doing cardio.
What is your favorite item to buy at the market right now?
That is hard to chose. We are moving into fall so the products are changing. In the fall I love the apple cider, squash and winter greens.
Feeling inspired? Want to try your hand at market volunteering or just want to know more about what is involved? Find us every Sunday at the market information booth (Capitol Hwy entrance) or email Sarah at email@example.com.
After three weeks, we can finally conduct the Beets demo! Noted Portland author Diane Morgan has graciously shared a recipe from her 2013 James Beard & 2013 IACP winning cookbook, Roots (link). Chef Kathryn will have the book available for you to look at. Roots can be purchased at any local bookstore.
Raw Beet Slaw with Fresh Fennel, Tart Apple, and Parsley
Beets are terrific raw! This slaw can be served as an alternative to coleslaw for a summer barbecue, provide a beautiful accompaniment to cured salmon for a brunch or appetizer, or serve as a condiment to cured meats or alongside a slice of country pâté. I like to use a mandoline to cut the beets into matchsticks. A sharp chef’s knife works well, too. With all this fine cutting, you’ll have rosy red hands if you don’t wear disposable surgical gloves.
Serves 4 to 6
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tbsp freshly grated orange zest
½ tsp honey
½ tsp kosher or fine sea salt
⅛ tsp freshly ground pepper
1 medium red beet, 3 to 5 oz/85 to 140 g, peeled and cut into matchsticks
½ fennel bulb, trimmed, halved lengthwise, cored, and cut into matchsticks
½ medium crisp tart apple such as Granny Smith, cored and cut into matchsticks
½ cup/30 g firmly-packed, chopped fresh flat-leaf parsley
To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, orange zest, honey, salt, and pepper.
In a medium bowl, toss together the beet, fennel, apple, and parsley. Add the dressing and mix gently to coat all of the ingredients evenly. Serve immediately, or cover and refrigerate until ready to serve, then remove from the refrigerator 30 minutes before serving. (The slaw can be made up to 8 hours in advance.)
Saturday, October 26, 2013
7:00PM - 10:00PM
Enjoy food, wine and music as you help protect the wetland and create a safer place for students, visitors and wildlife! A fundraiser for April Hill Park Metro Grant match. Find out more about April Hill Park and the fundraiser here (link).
Halloween In The Village
Thursday, October 31, 2013
3:30PM - 5:30PM
Start at Starbucks, 7737 SW Capitol Hwy. to pick up your walking map, and parents can get a complimentary cup of coffee! Finish at Dr. Jensen's for a special surprise treat, at 7717 SW 34th Ave. Find out more here (link).