Come to the Urban Fair this Sunday!
We are excited to host the first annual Hillsdale Urban Fair, a celebration of farmers’ market bounty and the home cooks who transform it. The Urban Fair will be located at the south end of the market and will run from 10am-2pm.
Throughout the day, entries and winners of the Preserves Showcase will be on display. See what some of our market shoppers whipped up this year for their pantries and get inspiration to try something new next year.
Market Preserves Sampling Table
Our demonstration chef Kathryn Yeomans, has been canning preserves from market produce all summer—now we get to crack open those jars and have a taste! Come by throughout the day for samples and simple pairings, plus advice for perfecting your own recipes and techniques.
Traditional Cooking Arts Demonstrations
We have lined up four demonstrations that highlight home cooking techniques to help you make the most of the fine products available at market.
10:30 Exploring Whole Grains with Kim Boyce of Bakeshop
11:30 Demystifying Dried Beans with Katherine Deumling of Cook With What You Have
12:30 Market Kimchi with Home Grown Foods
1:30 Braised Tongue with HFM volunteer Lance Johnson
Win Raffle Prizes!
We will raffle off canning-themed prizes at the start of each cooking demo. Must be present to win! Get a raffle ticket at the info booth or Urban Fair section of the market and drop it into the giant Ball jar at Preserves Showcase.
What's Coming to Market?
The summer produce is starting to fall off as we move deeper into fall. Peaches and nectarines are pretty much gone. Tomato production is falling off for most farms too. But there is still plenty of fruits and vegetables available. Apples, strawberries, grapes, and pears will all be available. A sure sign of fall, Eagle Organic Cranberries returns with cranberries this Sunday. As for vegetables, peppers will be more limited but available. Salad greens, braising greens, squash (winter and summer), artichokes, carrots, beets, turnips and plenty of other vegetables will be available. A few farms should still have corn this Sunday. If you have thought about freezing corn for the winter, this weekend would be a good time to do it.
OUT THIS WEEK
Ayers Creek Farm (back November 16)
Cherry Country back November 2
Deep Roots Farm back next week
Dreamboat Coconut Yogurt back next week
Esotico Pasta back next week
Kookoolan Farms back next week - LAST MARKET FOR 2014
Garden Color back in December
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.
The Fat of The Land
Firsts and Lasts
For a few short weeks each year, we perch on a bountiful cusp, the air palpable with autumn’s chill, the garden sputtering sluggishly to a halt. In anticipation of rain, we hoard partially ripened tomatoes and peppers, lining the kitchen counter with their less brilliant, still beloved hues. As the hearty squash, cooking greens, and root crops roll in, we panic slightly at the loss of the tender, succulent wealth that was, for a few brief months, commonplace.
This is the fifth season, the season of firsts and lasts. Spring and summer swarm with arrivals—freshness and youth, deep green that develops into sugary crescendo. Fall and winter whittle the palette down to rich starch and cleansing bitter, heft balanced by water. In the dark days ahead, we will appreciate their comforting manifesto. Now is the time to challenge it.
To those who prefer eating vegetables in their moment, grown and harvested when conditions were appropriate, brought to market vibrant and brimming with their own potential, the season of firsts and lasts offers a unique opportunity. Though summer vegetables and fruits are fast approaching the end of their culinary usefulness, some stand their ground even as the first true emblems of fall start to nudge them off the table. Seasonal eating often requires that we compartmentalize our repertoire—like with like, shaping the flavors of our table into harmonic, familiar communities.
Right now, however, is the year’s best occasion to break the rules. Right now it is possible to top delicata squash with stewed garden tomatoes, to toss celeriac with zucchini, drizzle freshly whirred basil oil over lightly sautéed turnips, make a curry of eggplant and kabocha squash, a salad of chicories and blanched green beans. And now that the solar heat is off, we can handle an afternoon in front of the stove, exploring the deeper flavors of our fresh-eating favorites.
As much as I relish the first few summer tomatoes, naked but for salt, I don’t fall in love until the time comes to comfortably simmer them on the back burner, roast slices for hours in a low oven, or bake them cradled in puff pastry tarts. Tomato magic is, for me, their transformation from carefree fruit to mesmerizing aromas, flavors developing from sweet to savory to soulful. Autumn’s cool overcast offers the perfect conditions to uncover the secret lives of summer’s fruits.
In the season of firsts and lasts, we let go of perfection. In this moment so very near the end, we cannot be so picky. Once, we desired delicate, brightly aromatic produce. Now we accept the bruised, battered, and failing. Cooking the holdouts is both to our benefit and pleasure, enhancing ailing flavors with seasoning, masking shortcomings by devising contrasting or complementary combinations. Mingling old and new, we illuminate our sense of possibility.
We have been here before, and yet each time we arrive it is as if we enter this season unversed. The firsts and lasts land on the table like dice: from our hand, but with a sprinkling of chance.
And the end of all our exploring
Will be to arrive where we started
And know the place for the first time.
T.S. Eliot, “Little Gidding”
Sarah West is a gardener, eater and admirer of the agricultural arts. She gladly spends her Sundays as assistant manager of the Hillsdale Farmers’ Market, basking in the richness of its producers’ bounty and its community’s energy. Find archives and more at http://thefatofthelandblog.wordpress.com.
Unger Farms Farm Store
34880 SW Johnson School Road, Cornelius OR 97113
Saturday October 25th 3:00pm
Pie School with the lovely Kate Lebo! $25 gets you the class and a slice of Kate's apple pie. For this special class Kate will teach you how to use fall apples to make the best pie you've ever had. Contact Laura at 503-992-0710 email@example.com for more details and to register.
Halloween in Multnomah Village
Trick-or-Treat (rain or shine!)
Friday, October 31st
3:30 - 5:30pm
Trick-or-treat starts at Starbucks where you can pick up a walking map and parents get a complimentary cup of coffee! Finish at Dr. Jensen's for a special surprise treat (7717 SW 34th Ave). Find out more here (link).
SWNI Fall Cleanup and Litter Patrol
Portland Christian Center
5700 SW Dosch Rd
Saturday, November 1st
9:00am to 1:00pm
Scrap metal, old furniture,large appliances and yard debris will be welcomed at the annual fall cleanup. Community Warehouse will be accepting donations and the litter patrol will be cleaning up the mess that has accumulated over the summer. Volunteers welcome! If you are interested in volunteering, call Southwest Neighborhoods, Inc. at 503-823-4592. Find out more about the event here (link).