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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

« Ayers Creek Farm Newsletter December 18 2011 | Main | Availability List December 18 2011 »
Thursday
Dec152011

Grapevine December 18 2011 Market

This Sunday is the last market session for 2011. Despite the cold spring and early summer, it turned out to be a good year. Thank you for supporting the market and the vendors who come to Hillsdale week in and week out.

The next market session is on January 8, 2012. The break gives me a chance to work on upgrading the website software and mail system. This means you may not be able to access the site. Everything I post on our website is also posted on our Facebook page (link) so you won't miss anything. I expect to have everything completed by the first week in January.

See you Sunday,

Eamon Molloy
Market Manager

What's Coming to the Market?


Happy Harvest Farm Hearty greens like arugula, cress, chard, kale, collards and escarole should be available this Sunday. Fall/winter crops (broccoli, brussels sprouts, cauliflower, carrots, beets, leeks, onions, salsify, scorzerona, radishes etc.) will be plentiful. As for fruit, apples and pears will be readily available (as will cider). Cranberries and kiwi will be available too.


 Pine Mountain Ranch (turkey, muscovy duck, elk & venison, bison an more), Meadow Harvest (beef and lamb), and Draper Girls (goat and lamb) will have a good selection of meats. Linda Brand Crab and Wild Oregon will be bring seafood. Greenville Farms, Pine Mountain Farm, Happy Harvest Farm and Fraga Farm will have eggs this weekend. And this sounds good to me - Bigfoot Bread is running a special this week - 50 cents off your Nectar Coffee purchase when you buy coffee cake. Check the availability list for details on what vendors expect to have this weekend. The list is updated throughout the weekend.


IN
Eagle Organic Cranberries
Greengable Gardens

OUT
Ancient Heritage Dairy (back in March 2012)
Deep Roots Farm (back in January)
Salmon Creek Farm (back in March)

Cooking Ideas - Sweet Potato Soup

Sweet Potatoes - Ayers Creek FarmThere has been a great selection of sweet potatoes at the market for the last few months. I love sweet potatoes - mashed, sweet potato pie, - any way you want to cook them. After eating roasted sweet potatoes around Thanksgiving I thought ,"This would be a great soup." Roasting the sweet potatoes adds a carmelized flavor to the soup and works really well with the smoked paprika. If you want to make a spicier soup then try using  chipotle pepper.


Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped
2 lb sweet potatoes
4 cups broth (chicken or vegetable) or water
1 tablespoon smoked paprika
~ salt
~ pepper

Steps

  1. Preheat oven to 450 degrees. Peel and cut sweet potatoes into 1 inch cubes, put into a large bowl and toss with some olive oil. Place sweet potatoes onto a baking sheet and put into oven. Roast, tossing occasionally, until tender and beginning to brown.

  2. While the sweet potatoes are roasting, heat olive oil in a large pot over medium heat. Add onions and garlic. Sauté until onions are soft. Add paprika, stir then add broth (or water) and sweet potatoes. Bring to a boil, reduce heat to a simmer and cook for about 10 minutes.

  3. Remove from heat and let cool for a few minutes. Puree in a blender or with an immersion blender. Taste and adjust seasoning as desired.