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Getting Here

The market sets up in the Rieke Elementary parking lot in Portland, Oregon. Parking is available at both entrances. Fom Capital Highway: enter at Sunset Blvd and turn left into the lot along the Wilson High School track bleachers. From Vermont St: parking is allowed along the north side of Vermont as well as the south end of the Rieke Elementary parking lot.


View Hillsdale Farmers' Market in a larger map

Smoking is not permitted in the market or on Portland Public Schools property including the school parking lots.

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Contact information

Hillsdale Farmers' Market
PO Box 80262
Portland OR 97280

phone
503-475-6555

email
contact@hillsdalefarmersmarket.com

« Availability List November 13 2011 | Main | Availability List November 6 2011 »
Thursday
Nov032011

Grapevine November 6 2011 Market

We had another few minutes of TV fame this week. AM Northwest interviewed Laura Foster about her new booklet Roaming Hillsdale, a project of Hillsdale Main Street (and produced by Josh Kadish). The booklet outlines a five mile walk which begins and ends at SW Sunset Blvd and SW Capitol Hwy, the north entrance to the market. Laura includes historical tidbits on this tour around and through Hillsdale. The interview shared many good images of the neighborhood, including the market. You can see the video here (link) and we will have the booklet available for sale at the information booth. All proceeds from the sale go to Hillsdale Main Street.

Our debit machine is still having issues. Our merchant provider is installing new software which we hope will eliminate the problem. Play it safe and bring your checkbook just in case.

See you Sunday,

Eamon Molloy
Market Manager

What's Coming to the Market?


Happy Harvest Farm Tomatoes, eggplants, and peppers will be very limited as the season winds down. Greens like arugula, chard, kale and spinach will be readily available as will broccoli and cauliflower. Root crops like carrots, beets, leeks, rutabagas, radishes and turnips 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.

IN
Baird Family Orchards (SURPRISE! one more week)
Blossom Vinegars
Copper Crown
Graceful Blades
Kookoolan Farms (off next week)
Nonna's Noodles


OUT
Ancient Heritage Dairy (back in January 2012)
Ayers Creek Farm (back Nov 13)
Cherry Country (back Nov 20)
Riverwave Foods (back Nov 20)
The Smokery (back next week)
Sweet Briar Farm (finished for the season)
Unger Farm (finished for the season)

Cooking Ideas - Vegetable Minestrone


Chef Kathryn's demonstration this Sunday is "Soups and Stews", a good topic for these chilly days. Minestrone is one of those soups that can readily change with the seasons. Here is Kathryn's recipe. We'll have copies this weekend.

Vegetable Minestrone
makes about 3 quarts
Ingredients
For the beans:
1⁄2 cup dried beans
3 sage leaves
2 garlic cloves, peeled and lightly crushed
1 tsp. extra virgin olive oil

For the soup:
2 Tbsp. extra virgin olive oil 1⁄2 cup chopped bacon (optional)
4 cloves garlic, chopped, or 3 green garlic shoots (in the spring)
2 Tbsp. chopped fresh herbs (such as a mixture of thyme, sage, rosemary, and oregano)
1 leek, chopped (about 2 cups) or spring onion (with green top)
1 cup chopped carrot
1 cup chopped celery
1 cup chopped turnip, plus 1 cup of chopped turnip tops
1 cup chopped fennel bulb, plus 2 Tbsp. chopped fennel fronds
1⁄2 tsp. tomato paste
Kosher salt
1⁄4 tsp. freshly ground black pepper
pinch of chile flake
2 1⁄2 cups Kamut pasta, such as vegetable spirals
2 cups spinach cut into ribbons, or substitute another leafy green (such as Swiss chard, kale, or escarole)

Steps


  1. Pick over the beans, sorting away any stones or bits of earth. Cover the beans with cold water and allow them to soak several hours or overnight. Drain the beans, then cover them by 2 inches with fresh cold water. Add the sage leaves and the crushed garlic cloves and simmer the beans until tender. Remove the cooked beans from the heat and season with 1⁄4 tsp. kosher salt.

  2. To make the soup, heat the olive oil in a heavy-bottomed soup pot over medium heat. When the oil is warm, add the bacon. When the bacon is rendered and starting to crisp, stir in the chopped garlic or garlic shoots. Let the garlic sizzle for a few seconds, then add the chopped herbs. The herbs will sizzle and give off their fragrance. Add the leek and continue to cook, stirring frequently, for several minutes, until the leek has softened. Add the chopped carrot and celery. Cook for a couple of minutes, then stir in the chopped turnip and fennel bulb and fronds. Stir to combine and cook for another minute.

  3. Add the tomato paste to the vegetables, mixing to coat the vegetables, and allowing it to fry a bit. Season the vegetables with 1 tsp. kosher salt, 1⁄4 tsp. freshly ground black pepper, and a pinch of chile flake. Add 4 cups cold water. Keeping the heat at medium, slowly bring the soup to a simmer. Simmer 5 minutes (or until the vegetables are tender).

  4. Add the cooked beans, plus one cup of the bean cooking liquid, and the chopped turnip tops (if your turnips don’t have tops, you can substitute another green such as Swiss chard or kale). Stir in 4 cups additional water and 1 tsp. salt. Taste and adjust seasonings. If you would like, you may make the soup ahead to this point. If you want to freeze the soup, allow it to cool, then ladle the soup into containers and refrigerate until cold. Once the containers of soup have chilled, cover them, & place them in the freezer. When you are ready to serve, bring the soup to a boil and add the Kamut pasta. Return the liquid to a boil, then reduce the heat to a simmer. Cook the pasta in the soup for about 7-10 minutes, or until tender. Stir in the spinach ribbons, adjust seasonings, and serve hot. If you are adding a heartier green, allow as much time as needed for it to soften in the soup.

  5. If you’d like, top the soup with a sprinkle of grated Parmesan cheese and a drizzle of extra virgin olive oil.

  6. Leftover soup makes a fabulous base for a Tuscan bread soup called Ribolita. Literally “re-boiled”, the re-heated soup is ladled over day-old, or stale, crustless ciabatta bread (or another airy Italian-style loaf) and the whole dish is baked in the oven until bubbly hot and pudding-like in consistency. It is eaten as a savory porridge, sprinkled with Parmesan cheese and drizzled with extra virgin olive oil. It is ideal to omit the pasta from the recipe if you intend to make ribolita, but it will work with the pasta added as well.


Chef Kathryn Yeomans The Farmer’s Feast http://thefarmersfeast.wordpress.com