Grapevine November 13 2011 Market
Friday, November 11, 2011 at 7:12AM
Clayton K. in Grapevine

The City of Portland has been working on its Urban Food Zoning Code Update Project for nearly one year. The Project's goal is to update the City's zoning code to promote traditional and emerging ways of producing and distributing food. You can read more about the project here (link). The project is now starting to write draft zoning code to insure that activities like community gardens, farmers markets, and food buying clubs can operate easily and without applying for conditional use permits. I am one of the people on the code advisory group. We have a series of meetings over the next 6-8 weeks to work on the revised code. If you have any ideas or comments on the activity, just send me your thoughts.

There are only two sessions left in the weekly season. The market will be closed on November 27th and re-open on December 4th to begin our 9th winter season. We have schedules at the info booth and the dates and times are posted on the home page (link).

See you Sunday,

Eamon Molloy
Market Manager

What's Coming to the Market?

 

Rick Steffen Farm You should find tomatoes, eggplant, green beans and peppers but in very limited quantities. From brussels sprouts and cauliflower to mustard greens and turnips, brassicas will be plentiful.  Greens including arugula, chard, kale (another brassica), lettuce and spinach will be readily available. Root crops like carrots, beets, leeks, onions, salsify, scorzerona, and radishes will be plentiful. As for fruit, you should find apples, quince, pears, and asian pears.  Check the availability list for details on what vendors expect to have this weekend. The list is updated throughout the weekend.

Pies from The Brownie FarmAmmie's Goodies (gluten-free) and The Brownie Farm are taking holiday orders. Ammie's Goodies is offering pecan, pumpkin, pear almond and apple pies. The Brownie Farm is offering apple and pumpkin pies. Stop by their stalls on Sunday to place your order. You can also contact either baker by email, ammiesgoodies@gmail.com (Ammie's Goodies)or mary@cakeparlor.com (The Brownie Farm).

IN

Ayers Creek Farm
Blossom Vinegars
Copper Crown
Graceful Blades
The Smokery

OUT
Ancient Heritage Dairy (back in January 2012)
Cherry Country (back next week)
Kookoolan Farms (back next week)
Nonna's Noodles (back next week)
Riverwave Foods (back next week)
Sweet Briar Farm (finished for the season)
Unger Farm (finished for the season)

Cooking Ideas - Roasted Brussels Sprouts

Brussels sprouts are an oft-maligned vegetable. But this brassica is pretty tasty especially when roasted. As with many other vegetables, roasting brussels sprouts gives it a lot of flavor.


Roasted Brussels Sprouts
Ingredients

1 lb brussels sprouts, washed, ends trimmed and cut in half
4 cloves garlic, chopped
4 tablespoons olive oil
~ salt
~ pepper

Steps

1. Preheat oven to 400 degrees. Heat olive oil in a cast-iron skillet until oil begins to shimmer. Lay sprouts, cut-side down, in skillet.
2. Cook sprouts until they begin to brown. Add garlic, salt, and pepper. Stir briefly to mix in garlic and place skillet into the oven.
3. Roast sprouts for 25- 30 minutes, shaking skillet occasionally, until brussels sprouts are brown and tender. Remove from oven, add additional salt and pepper to taste. Serve hot or warm.

Article originally appeared on Hillsdale Farmers' Market (http://www.hillsdalefarmersmarket.com/).
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