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.

Subscribe to The Grapevine

* indicates required
Market Mail
Email Format


Contact information

Hillsdale Farmers' Market
PO Box 80262
Portland OR 97280



« Ayers Creek Farm Newsletter December 4 2011 Market | Main | Availability List December 4 2011 Market »

Grapevine December 4 2011 Market

I hope everyone had a nice Thanksgiving weekend. We are now operating on our winter schedule. The correct winter schedule is below. (Thanks to Karen for catching my typo). We have business card sized schedules at the info booth if you want one.

December is the month when we loosen the market rules and allow vendors to sell handcrafted items. We also add a few craft vendors. After a 2 year hiatus, Jerry Harris is back with his woodworking crafts. Peace of Soap Company is back this year with handcrafted soaps. Nancy Seaman and David Farris are back selling knitted hats, gloves and scarves and birdhouses. John O'Sullivan of Garden Color is back this Sunday not with perennials but with Christmas ornaments. We'll probably add one or two more craft vendors before the market.

See you Sunday,

Eamon Molloy
Market Manager

What's Coming to the Market?

Greengable Gardens We have a few frosty (but sunny!) days coming up. Hearty greens like arugula, cress, chard, kale, collards and escarole should be available this Sunday. Lettuce should be available but may be limited.  Fall/winter crops (broccoli, brussels sprouts, cauliflower, carrots, beets, leeks, onions, salsify, scorzerona, radishes etc.) will be plentiful. Apples and pears will be readily available (as will cider). Greengable Garden (photo on left) is back with tulips, winter squash, potatoes and kiwi.

As for meats and eggs, Kookoolan Farms is finished for the season. Chrissie and Koroosh will be back in spring 2012. Pine Mountain Ranch will be here through the winter with bison, turkey, chicken and more. Meadow Harvest will have a good selection of beef and lamb. Draper Girls Country Farm will have lamb and goat. well. Greenville Farms, Pine Mountain Farm and Fraga Farm will have eggs this weekend. Check the availability list for details on what vendors expect to have this weekend. The list is updated throughout the weekend.


Greengable Gardens
Nonna's Noodles
Riverwave Foods

Ancient Heritage Dairy (back in January 2012)
Eagle Organic Cranberries (back December 18)
Kookoolan Farms (back in spring 2012)

Cooking Ideas - Fried Marinated Winter Squash

Chef Kathryn LaSusa Yeomans The Farmers' Feast

Big Warty Thing Squash - Greenville FarmThis preparation seems to both brighten and deepen the flavor of winter squash. It is a wonderful and unique side vegetable, and a welcome addition to a vegetarian menu. Fried marinated squash makes a fine antipasto – try it dotted with creamy goat cheese, or add freshly shelled walnut meats to the onions as they cook.

Fried Marinated Winter Squash

serves 6 or more


2 ½ pound winter squash, such as butternut or pumpkin, peeled, halved and seeded

kosher salt for salting squash, plus ¾ tsp. kosher or fine sea salt for seasoning

olive oil for frying

1 cup thinly sliced onion

1 ¼ tsp. granulated sugar

5 Tbsp. mild white wine vinegar or champagne vinegar

freshly ground pepper

6 sprigs fresh, aromatic mint plus additional mint leaves for garnish


Cut the squash into ¼ inch thick slices. The slices should be small enough so that you can fry and turn them easily, but not so small that they don’t stand up to the frying. A guide to the size would be 2 inch by 3 inch by ¼ inch thick. If using a butternut squash, you can halve the long neck, or slice it into rounds.

Place the sliced squash in a large bowl and sprinkle with kosher salt. Toss the squash to coat it with the salt and let the slices stand several minutes. Gently blot the moisture that forms on the surface of the slices with paper towels, taking care not to squeeze the squash.

Once all the squash is fried, pour off all but 4 tablespoons of the oil. Add the onions to the skillet. Sprinkle with sugar and cook, stirring frequently, until the onions are soft and golden (about 15 minutes). Add the vinegar and 1/3 cup of water. Increase the heat to high and cook the mixture, stirring up any browned bits, until the liquid has reduced by half.

Arrange half the fried squash on a platter. Pour half the onions over the top. Sprinkle with torn mint leaves. Assemble the rest of the squash, onions, and torn mint leaves over the first layer. Cover and refrigerate. This recipe can be prepared to this point up to 1 day in advance. Let the squash come up to room temperature before serving. Garnish with additional fresh mint.

Coat the bottom of a wide skillet with olive oil and heat over a medium flame. When the oil is hot (shimmering, but not smoking), carefully add the squash slices. Work in batches (cook the squash in a single layer – do not crowd, and add more oil if needed as you make your way through the squash), and fry until golden brown on both sides. Remove the fried squash to drain on paper towels or on a paper bag.