Happy Mothers Day weekend! We have two events at the market this Sunday. The Master Gardener booth will be at the market ready to answer your garden questions. Chef Kathryn Yeomans kicks off her Sage Culinary Advice series this week with a Salute to Spring. The demonstration will begin at 11am. You can read more about it below.

Stephens Farm returns to Hillsdale this week after their winter break. Garden Color, Blossom Vinegars and March Biological Controls are back this week too. It won’t be long before Unger Farms, Liepold Farm, Baird Orchards, Vanveen Bulb, Alotto Gelato and others return.

We added a new feature to the Grapevine, Neighborhood News and Events. There’s enough going on in SW Portland that we gave the events their own section. Take a look.

See you Sunday,

Eamon Molloy
Market Manager

What’s Coming To The Market This Week?


Stephens Farm returns to the market this week with strawberries, lettuce, leeks and more. Perhaps we will still have strawberries available at noon this Sunday. Greens, carrots, turnips, radishes, onions and beets should be in good supply too. Asparagus will be readily available as will other spring items like morels and mushrooms. Spring onions started coming to the market last week and there should be a lot more this week as well.


Check the availability list (link) for the complete list of who’s coming this weekend and what they expect to be selling. The list is posted Thursday afternoon and updated through the weekend. For Sunday morning updates, check Twitter feed (@HillsdaleFM) either on our website sidebar or on our Twitter page.


Blossom Vinegars
Full Of Life Farm *NEW*
Garden Color
March Biological Control
Stephens Farm


OUT
Ayers Creek Farm (back July 4)
Kookoolan Farms (back May 30)
Vanveen Bulb

Cooking Ideas – A Salute To Spring


Kathryn Yeomans kicks off her Sage Culinary Advice at the market this week. Chef Kathryn will share her inspiration as she combines different spring ingredients selected from the local farmer’s bounty to create a very vernal menu.No plan – just pots, pans, a pantry and an adventurous audience.

Kathryn will focus on how shoppers can utilize what is freshest that day at the market to create easy menu ideas. Her demonstration will feature a brief tutorial on farmers market shopping (shopping without a list in hand, reversing the process of thinking of a meal then shopping), a presentation on ingredients that are available right now and how they can best be used, the thought process of a chef working with local availability or a person faced with a surprise CSA box each week, a cooking demonstration based on what the chef and audience come up with. Audience participation strongly encouraged!

Here is an example of what Chef Kathryn might come up with. Given the abundance of morels last week, Kathryn made Morels Poached in Buerre Blanc at Springwater Farm’s booth last week. After many requests, Chef Kathryn started a blog, The Farmer’s Feast (link) and posted the recipe. You can also find Sage Culinary Advice on Facebook (link). Stop by at 11am to see what Kathryn comes up with this week. Enjoy!

Morels Poached in Buerre Blanc
Chef Kathryn LaSusa Yeomans, Sage Culinary Advice

1 pound of fresh morel mushrooms
2 cups of good flavored white wine (such as chenin blanc or sauvignon blanc)
8 oz. (2 sticks) cold unsalted butter, diced
salt, preferably truffle salt
freshly ground black pepper

Clean the morels by removing any debris, then washing in a basin of water. Add the morels to the water, swish them around gently but vigorously, let the water settle for a few seconds, then lift the morels out and place them in a colander.

Meanwhile, add the wine to a saucepan that will accommodate the morels comfortably, not more than 2 deep. Turn the flame to medium and reduce the wine until 1/3 of a cup remains.

Reduce the heat to very low and add about 1/3 of the butter. Whisk gently but steadily, incorporating and emulsifying the butter into the reduced wine. When the butter is nearly incorporated, add half of the remaining butter and continue to whisk. Repeat with the remaining butter. When all of the butter has been incorporated, quickly add a generous pinch of salt and several grinds of fresh pepper. Then add the morels. Increase the heat to about medium low, so that the morels are at a gentle but steady simmer. Simmer them for about 20 minutes, until they are fully cooked, and some of the liquid that the mushrooms have given off has reduced back into the sauce. Taste and adjust seasonings. Eat immediately, over rice, grains, or potatoes, tossed with pasta, or with a slice or two of worthy country bread. Leftover butter can be used to sauté more mushrooms or other vegetables. I rarely have leftover butter!

Neighborhood News & Events

Nourishing Neighbors is a group of volunteers who work together throughout the year to help Neighborhood House’s Emergency Food Box Program. We will be at the Farmers Market this weekend collecting food and donations as well as sharing information about this much needed program. You can also find one of our smiling volunteers at Food Front most Sundays educating and taking collections on behalf of the Neighborhood House. There is always room for more Nourishing Neighbors! Stop by our table to say hello and find out how you can help, or contact us at nourishingneighbors (at) gmail.com.

Food Front Hillsdale holds its Market Day at Food Front every market Sunday. Mother’s Day special this week – a free locally made, Chocolat Lily Truffle (while supplies last) for every mother visiting the store on Sunday.

Run4Gray Community Walk/RunSunday May 23rd at Wilson High School track. This event is to raise money for Arts and Technology Programs at Robert Gray Middle School for the 2010-2011 school year. All ages are welcome to participate in the fun. The event will include music, door prizes, and refreshments for purchase. Entrance fee is $10 donation at the event, or gather pledges before the event. Pledge forms can be downloaded from www.graypta.org.