Oregon Farmers Market Week runs August 2-8 this year. Do you have a friend or neighbor who hasn’t visited a market? Take them with you when you come to our market or any other market and introduce them to Oregon’s Bounty.

National Neighbors Night Out is also happening this week. Most SW Portland neighborhoods have something scheduled. Check with your neighborhood association if you want to participate. Don’t know what neighborhood association you are in? Call the SWNI office at 503-823-4592 and someone will be happy to help you.

See you Sunday,

Eamon Molloy
Market Manager

What’s Coming To The Market This Week?

Peaches and nectarines will be plentiful this weekend. Cherries (sweet and sour) will be plentiful too. You will find plenty of strawberries, blueberries, raspberries, marionberries and blackberries.

Tomatoes will be available, mostly Oregon Star, Early Girl and Stiletz. You should find some cherry tomatoes as well. Onions, garlic, beets, and carrots should be plentiful. Leafy greens like lettuce, spinach, kale and chard will be readily available.

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 either on our website sidebar or on our Twitter page.

IN
Ancient Heritage Dairy
Ayers Creek Farm
The Brownie Farm
Nonna’s Noodles
Red Dragon Nursery

OUT
Bigfoot Bread (back next week)
Blossom Vinegars (back next week)
Full of Life Farm (back next week)
Kookoolan Farms (back August 29)

Cooking Ideas – Zucchini Ribbon Pasta

Here’s a great summer recipe from Caroline Cummins and found on Culinate.com. Enjoy!

Zucchini Ribbon Pasta
(by Caroline Cummins and published on Culinate.com)

Ingredients
1 lb. dried flat pasta, such as linguine or fettucine
1 lb. fresh zucchini
~ Olive oil
1 tsp. red-pepper flakes
½ medium onion, diced
2 large garlic cloves, minced
1 cup chicken broth
1 cup halved cherry tomatoes
½ cup toasted pine nuts
½ cup soft chèvre
1 cup freshly grated Parmesan
1 cup thinly sliced basil leaves
½ cup thinly sliced flat-leaf parsley leaves
~ Salt and pepper, to taste

Steps
Fill a large stockpot with water and add salt. Bring to a boil, then add the pasta. Cook until al dente, then drain. Return the pasta to the empty stockpot.

Meanwhile, slice off the ends of the zucchini and discard. Slice the zucchini in half lengthwise, then run the flat sides of the zucchini halves across the single blade of a mandoline, so that the zucchini is being sliced into paper-thin ribbons. Stack the ribbons and slice in half lengthwise, then slice in half heightwise.

Heat a few tablespoons of the olive oil in a large, heavy skillet over medium heat. Add the red-pepper flakes and the onion and cook for a few minutes, then add the garlic and cook for another minute or so. Add the zucchini and stir to coat (add more olive oil if necessary), then add half of the chicken broth. Turn up the heat to medium-high and cook for a few minutes, until the zucchini is just barely cooked.

Add the zucchini mixture to the pasta and add the remaining ½ cup chicken broth. Cook over medium heat until the liquid is mostly absorbed, about five to 10 minutes. Add the tomatoes, pine nuts, and chèvre, and cook and stir until the chèvre has melted and turned glossy.
Serve with the Parmesan, basil, parsley, salt, and pepper as garnishes.

printable version can be found here (link)

2010 America’s Favorite Farmers Markets™ Contest

It’s back! American Farmland Trust’s America’s Favorite Farmers Markets™ contest for 2010 has kicked into gear and we need your votes to win! As of July 28, 2010 the Hillsdale Farmers’ Market is in first place in Oregon!

The process is simple. To vote for our market, all you have to do is:
1.) Go to www.farmland.org/vote
2.) Type in Hillsdale Farmers’ Market and,
3.) Click “Vote”
That’s it!

The purpose of this contest is to re-connect local consumers to local farms, with the ultimate goal of keeping our nation’s farm and ranch land productive and healthy! Buying at the farmers market keeps money in the local community and helps farms and ranches remain economically viable. By voting, you’re helping support farms and communities across the nation. As American Farmland Trust says, “No Farms No Food™!”
So don’t forget to vote for Hillsdale Farmers’ Market at www.farmland.org/vote and spread the word!

Neighborhood News & Events

Nourishing Neighbors 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/or donations as well as sharing information about this much needed program. There is always room at the table for more Nourishing Neighbors! Stop by 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. From 9am-12, there are samples of seasonal fruits, local yogurt and granola. Local food artisans will be sampling in the store from 12-3.

What’s Coming To The Market This Week?

Peaches and nectarines will be plentiful this weekend. Cherries (sweet and sour) will be plentiful too. You will find plenty of strawberries, blueberries, raspberries, marionberries and blackberries. There should be some gooseberries and boysenberries as well.

Greens, from arugula to spinach, will be plentiful. Fava beans, sugar snap peas, shelling peas, green beans and snow peas are finally coming in good quantities now. Tomatoes have been available in small quantities but are plentiful now. New onions and garlic will be readily available as well. Artichokes may be available this weekend but we may not know until Sunday morning.

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 either on our website sidebar or on our Twitter page.

IN
Bigfoot Bread
DeNoble Farm
Flamingo Ridge
Kookoolan Farms

OUT
Ancient Heritage Dairy (back next week)
Ayers Creek Farm (back next week)
Full of Life Farm (back August 8th)
Nonna’s Noodles (back next week)


Cooking Ideas – Peach Pie
I know I wasn’t the only one happy to see peaches for sale at the market last week. Here’s a recipe from Baird Family Orchards. Enjoy!

Mrs. Baird’s Fresh Peach Pie Recipe (from Baird Family Orchards)
Requires approximately 10-11 large ripe peaches

Ingredients
1 (9 inch) pie shell, baked (or graham cracker crust)
3/4 cup white sugar
4 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups fresh peaches, skinned, pitted, and mashed
4 cups fresh peaches, skinned, pitted, and sliced

Steps
1. Combine sugar, cornstarch, butter or margarine, mashed peaches, cinnamon, and nutmeg in a saucepan.
2. Cook mixture over medium heat until it forms a clear and thick glaze. Stir in vanilla.
3. Fill pie shell with the glaze, then add the fresh sliced peaches on top. Refrigerate until set.

Printable version here (link).

Neighborhood News & Events

Nourishing Neighbors 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/or donations as well as sharing information about this much needed program. There is always room at the table for more Nourishing Neighbors! Stop by 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. From 9am-12, there are samples of seasonal fruits, local yogurt and granola. Local food artisans will be sampling in the store from 12-3.

Hillsdale Business & Professional Association 34th Annual Pancake Breakfast will be held this Sunday from 8:30am to 12:00pm. The breakfast will be held in the Key Bank/Casa Colima parking lot on SW Capitol Hwy. Proceeds benefit the Hillsdale Business and Professional Association.

Hillsdale Community Foundation Book Sale will be held in conjunction with the Pancake Breakfast. Running from 10:00 am to 3:00 pm, proceeds benefiting the Hillsdale Community Foundation.

Kookoolan Farms is coming twice this month. They will be at the market this Sunday, July 18th and next Sunday, July 25th. Ancient Heritage, Blossom Vinegars and Nonna’s Noodles are all back as well. After a 2 year hiatus, Flamingo Ridge Farm is coming back to the Hillsdale Farmers Market. Read all about Charlie Harris and his farm in the article below written by market intern Sarah West.

The Hillsdale Community Foundation has added a book collection day. They will be at the market this Sunday to collect books. The book sale is next Sunday, July 25th. The sale be next to the HBPA Pancake Breakfast held in the Casa Colima parking lot across the street from Food Front.

See you Sunday,

Eamon Molloy
Market Manager

In Memoriam – Dianna Ponder

It is with a great deal of sadness that we must inform the market community that board director and treasurer Dianna Ponder died on Monday July 12, 2010.

With Dianna’s death, the Hillsdale Farmers’ Market has lost one of its greatest champions and stalwart supporters. Dianna was one of the market’s early volunteers and served as board Treasurer since 2003. She could be found at nearly every market volunteering, giving out hugs, smiles and words of hope and encouragement. Many of you have met Dianna when you stopped by for a Red, White & Blue Berry Sundae on the 4th of July weekend over the years.

Few people have done more to build a community than Dianna. She was active in the business community and was one of the founding board directors and first President of the Hillsdale Community Foundation. Her positive energy and contributions to building our market and our neighborhood will live on in our memories. She will be missed beyond measure.

Dianna is survived by her husband, Mike Ponder; her daughter, Merry Graham; her stepsons, Evan and Sean Ponder; her sisters, Brenda and Christie, and her parents, Merlin and Mary Ragsdill. We extend to them our condolences, kind thoughts and prayers.

Hillsdale Farmers Market
President Michele Charlton
Directors Josh Kadish, Rick Nitti, Don Caniparoli, Jeff Rosenblad, Stanley Zemble
Market Manager Eamon Molloy
Assistant Market Manager Leah Rutz

What’s Coming To The Market This Week?

Cherries will be plentiful, mostly Rainier and Bing, but sour cherries, like Montmorency, are coming in now too. You will find plenty of strawberries, blueberries, raspberries and blackberries. There should be some gooseberries as well. Apricots starting coming into the market last week and you’ll find more this week. Peaches should be available this weekend too.

Greens of all kinds will be plentiful. Fava beans, sugar snap peas, shelling peas and snow peas are finally coming in good quantities now. New onions and garlic will be readily available as well.

Check the availability list 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 either on our website sidebar or on our Twitter page.

IN
Ancient Heritage Dairy
Blossom Vinegars
Flamingo Ridge
Herr’s Family Farm
Nonna’s Noodles
Kookoolan Farms

OUT
Bigfoot Bread (back next week)
Full of Life Farm (back August

Flamingo Ridge Farm Returns to Hillsdale

by Sarah West

The first bite of an early-season tomato heralds coming weeks of flavors as diverse as a Crayola crayon box. One variety, brought to Hillsdale Market by Flamingo Ridge Farm, may keep you coming back even in the midst of tomato glut. Charlie Harris, owner and farmer of Flamingo Ridge, has perfected Oregon Star tomato production, providing the greater Portland area with this seedless delectable. Low acid and meaty, Oregon Star tomatoes are ideal slicers and make a deliciously creamy juice.

It seems Oregon Star tomatoes are also well-suited to Harris’ farming style. Disappointing when grown in the field, this particular tomato, released by Oregon State University breeders in 1992, is highly successful in the more stable environment of an unheated greenhouse. There, it ripens earlier and with better flavor. Harris grows his tomatoes in 500 ft poly houses, employing weed barrier and drip irrigation to eliminate the need for herbicides, a healthy heaping of compost each year to enrich the soil and reduce disease occurrence, and the munching power of ladybugs and other beneficial insects in place of synthetic pesticides.

Flamingo Ridge sells their plethora of tomatoes and other produce at seven Portland markets, a handful of restaurants (Hotlips Pizza and Higgins Restaurant among them), as well as to corporate and school cafeterias throughout the region via Bon Appetit Management Company. Along with Oregon Star tomatoes, Harris also grows a selection of eggplants, peppers, cucumbers, melons, squash and a winter crop of romaine lettuce.

Perched on a wooded ridge south of Gaston, Harris’ crops receive another treatment unusual to our region. Using a system he has designed, built and perfected over the past ten years, Harris irrigates his houses and fields solely with captured rainwater. His 67,000 sq ft of greenhouse walls can put away 42,000 gallons of water for every inch of rain. During the summer drought, he draws from two storage ponds with a combined capacity of 2 million gallons of water.

Flamingo Ridge has been away from Hillsdale Farmers’ Market following two challenging years for the farm: the heavy snow of 2008 caused greenhouse damage, and a 2009 shipment of bad seed left Harris with a tomato crop failure for the season. Last summer he did have one successful crop of Oregon Stars. Instead of selling them, Harris saved their seeds (not a small feat with a seedless tomato) to ensure his 2010 crop would be successful.

Come on down to the market and pick up a sampling of Flamingo Ridge’s first batch of 100% homegrown tomatoes-your bruschetta loving friends will thank you.


Cooking Ideas – Gazpacho

Ingredients

1 medium cucumber, peeled and seeded
1 medium red onion, peeled
2 medium garlic cloves, peeled
3 medium tomatoes, peeled and seeded
3 to 4 Tbsp. sherry vinegar or white wine vinegar
¼ cup olive oil

Place the vegetables in a large food processor. Process at high for 1 minute until you have achieved a smooth sauce-like texture. Add the salt, pepper and vinegar. Pulse to incorporate.

While the processor is running, open the feeder top and drizzle in the oil. Chill soup until ready to serve.

Neighborhood News & Events

Nourishing Neighbors 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/or donations as well as sharing information about this much needed program. There is always room at the table for more Nourishing Neighbors! Stop by 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. From 9am-12, there are samples of seasonal fruits, local yogurt and granola. Local food artisans will be sampling in the store from 12-3. In the afternoon, the Jon Koonce Duo is playing from 1-3pm.

Hillsdale Business & Professional Association 34th Annual Pancake Breakfast will be held on July 25, 2010 from 8:30am to 12:00pm. The breakfast will be held in the Key Bank/Casa Colima parking lot on SW Capitol Hwy. Proceeds benefit the Hillsdale Business and Professional Association.

Hillsdale Community Foundation Book Sale will be held in conjunction with the Pancake Breakfast. Running from 10:00 am to 3:00 pm, proceeds benefiting the Hillsdale Community Foundation. Book donations will be accepted through this Sunday, July 18th at the Foundation’s collection tent near the market. For information about the sale or to volunteer, contact Les Jevning, 503-244-7685 or e-mail tjevs (at) cnnw.net.

What’s Coming To The Market This Week?

This week’s heat will give the berries some problems but you should still find strawberries, blueberries, raspberries and blackberries. There may be some gooseberries as well. Cherries will be plentiful, mostly Rainier and Bing.

Lettuce, chard, kale, arugula, spinach and just about any other green vegetable you can name will be plentiful. Fava beans, sugar snap peas, shelling peas and snow peas are finally coming in good quantities now. New onions and garlic will be readily available 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 either on the right sidebar or on our Twitter page.

IN
Bigfoot Bread
Copper Crown
Deep Roots Farm
Full of Life Farm
Rick Steffen Farm
Petal Heads
Red Dragon Nursery
Savory et Sweet
Salvador Molly’s
Vanveen Bulb

OUT
Ancient Heritage Dairy (back next week)
Blossom Vinegars (back next week)
Flamingo Ridge (soon)
Herr’s Family Farm (back next week)
Nonna’s Noodles (back next week)
Kookoolan Farms (back July 18)

Cooking Ideas – Spaghetti with Fish (Head) Sauce

by Kathryn LaSusa Yeomans

Don’t let the “fish head” ingredient deter you from this delicious sauce. As Marcella says, “This sauce is based on the observation that the sweetest, most flavorful morsels in a fish are trapped within its head and that all that stands in the way of one’s enjoyment of that savory meat is the bony matter that surrounds it.”

And it’s a fantastic way to use the head from your whole fish! You can find the recipe here (link).

Neighborhood News & Events

Nourishing Neighbors 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/or donations as well as sharing information about this much needed program. There is always room at the table for more Nourishing Neighbors! Stop by to say hello and find out how you can help, or contact us at nourishingneighbors@gmail.com.

Food Front Hillsdale holds its Market Day at Food Front every market Sunday. From 9am-12, there are samples of seasonal fruits, local yogurt and granola. Local food artisans will be sampling in the store from 12-3. The outdoor grill will be fired up from 11-3 with Oregon Country Natural Beef hot dogs and hamburgers for sale.

Hillsdale Business & Professional Association 34th Annual Pancake Breakfast will be held on July 25, 2010 from 8:30am to 12:00pm. The breakfast will be held in the Key Bank/Casa Colima parking lot on SW Capitol Hwy. Proceeds benefit the Hillsdale Business and Professional Association.

Hillsdale Community Foundation Book Sale will be held in conjunction with the Pancake Breakfast. Running from 10:00 am to 3:00 pm, proceeds benefiting the Hillsdale Community Foundation. Book donations can be made from June 27th through July 11th at the Foundation’s collection tent near the market. For information about the sale or to volunteer, contact Les Jevning, 503-244-7685 or e-mail tjevs@cnnw.net.

What’s Coming To The Market This Week?

Blueberries, raspberries and strawberries will all be available this weekend. Ayers Creek Farm will have loganberries as well. Cherries, mostly Bing and Rainier, will be plentiful too.

Lettuce, chard, kale, arugula, spinach and just about any other green vegetable you can name will be plentiful. It seems like it took forever but sugar snap peas, shelling peas and snow peas will be plentiful. Fava beans are finally coming in good quantities now too. Green beans, cabbage, and zucchini will be available as well.

Check the availability list 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 either on our website sidebar or on our Twitter page.

IN
Ayers Creek Farm
Ancient Heritage Dairy
Bigfoot Bread
Blossom Vinegars

OUT
Copper Crown (back next week)
Deep Roots Farm (back next week)
Flamingo Ridge (soon)
Full of Life Farm (back next week)
Kookoolan Farms (back July 18)
Rick Steffen Farm (back next week)
Petal Heads (back next week)
Red Dragon Nursery (back next week)
Savory et Sweet (back next week)
Salvador Molly’s (back next week)
Vanveen Bulb (back next week)

Cooking Ideas – Potato & Green Bean Salad

Need a salad for your July 4th activities? Here’s a recipe from Carrie Floyd at Culinate.com. Enjoy!

Potato and Green Bean Salad

By Carrie Floyd, from the Culinate(link) Kitchen collection

Ingredients

Dressing
~ Zest of one lemon
¼ cup fresh lemon juice
1 Tbsp. Dijon mustard
½ cup extra-virgin olive oil
~ Salt and freshly ground black pepper to taste

Salad
2 lb. red or yellow potatoes, washed, trimmed if necessary, and halved (if small) or cut into 1-inch pieces (if large)
~ Salt to taste
2 cups green beans, topped, tailed, and cut into 1-inch lengths
4 Tbsp. freshly snipped chives

Steps
Place the potatoes in a medium-large saucepan and cover with water. Add a pinch of salt and bring to a boil, then reduce to a simmer and cook until tender, about 10 minutes. Drain potatoes.
To cook the green beans, add enough water to a saucepan to fill it halfway. Add a pinch of salt and bring to a boil. Add the beans, reduce heat to a simmer, and cook until tender (neither crunchy nor mushy), about 10 minutes. Drain beans, rinse with cold water, then drain again to remove excess water.

While the potatoes and green beans are cooking, prepare the dressing. In a medium bowl, whisk together the lemon zest, lemon juice, and mustard. Slowly add the olive oil, whisking all the while, until the dressing is smooth.

In a large bowl, place the potatoes, green beans, and chives. Drizzle the dressing over the vegetables and toss. Season to taste with salt and freshly ground pepper.

Printable version can be found here (link).

2010 America’s Favorite Farmers Markets™

It’s back! American Farmland Trust’s America’s Favorite Farmers Markets™ contest for 2010 has kicked into gear and we need your votes to win!

The process is simple. To vote for our market, all you have to do is:
1.) Go to www.farmland.org/vote
2.) Type in Hillsdale Farmers’ Market and,
3.) Click “Vote”
That’s it!


The purpose of this contest is to re-connect local consumers to local farms, with the ultimate goal of keeping our nation’s farm and ranch land productive and healthy! Buying at the farmers market keeps money in the local community and helps farms and ranches remain economically viable. By voting, you’re helping support farms and communities across the nation. As American Farmland Trust says, “No Farms No Food™!”
So don’t forget to vote for Hillsdale Farmers’ Market at www.farmland.org/vote and spread the word!

2010 America’s Favorite Farmers Markets™ Has Begun!

It’s back! American Farmland Trust’s America’s Favorite Farmers Markets™ contest for 2010 has kicked into gear and we need your votes to win!
The process is simple. To vote for our market, all you have to do is:
1.) Go to www.farmland.org/vote (link)
2.) Type in Hillsdale Farmers’ Market and,
3.) Click “Vote”
That’s it!

The purpose of this contest is to re-connect local consumers to local farms, with the ultimate goal of keeping our nation’s farm and ranch land productive and healthy! Buying at the farmers market keeps money in the local community and helps farms and ranches remain economically viable. By voting, you’re helping support farms and communities across the nation. As American Farmland Trust says, “No Farms No Food™!”
So don’t forget to vote for Hillsdale Farmers’ Market at www.farmland.org/vote (link) and spread the word!

What’s Coming To The Market This Week?

I was really happy to see cherries come into the markets last week. Farmers raising cherries have had a really tough year thus far, with the lack of sun slowing the harvest and rain damaging the fruit. Likewise, berry growers have had a tough spring but the June strawberries are plentiful right now. Raspberries are a little late but you’ll find plenty this weekend.

Lettuce, chard, kale, arugula, spinach and just about any other green vegetable you can name will be plentiful. It seems like it took forever but sugar snap peas, shelling peas and snow peas will be plentiful. Fava beans are finally coming in good quantities now too. Green beans, cabbage, and zucchini will be available as well.

Kookoolan Farms will be at the market this Sunday. They will have fresh “regular” chickens, fresh heirloom breed chickens, eggs and kombucha.

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 either on our website sidebar or on our Twitter page.

IN
Bigfoot Bread
Blossom Vinegars
Kookoolan Farms
Vanveen Bulb

OUT
Ayers Creek Farm (back July 4)
Ancient Heritage Dairy (back next week)
Flamingo Ridge (soon)
Full of Life Farm (back July 11)

Cooking Ideas – Coleslaw

Cabbage has been scarce at the market for the last month or so, thanks to the lack of sunlight. I picked up a head last weekend which is now fermenting in a croc and on its way to becoming sauerkraut (recipe). With the warmer temperatures, I am in the mood for coleslaw. Here is a pretty simple recipe. Enjoy!

Coleslaw

Ingredients
1 lb. green cabbage, finely chopped or shredded
1 small onion, finely chopped or grated
1 carrot, grated
1 cup mayonnaise (or ½ cup mayonnaise and ½ cup buttermilk)
1 Tbsp. cider vinegar
2 garlic cloves, minced
~ salt

Steps
To make dressing: Combine mayonnaise, vinegar and garlic in a bowl. Add salt to taste.
To make slaw: Combine cabbage, carrots and onion in a bowl. Add dressing and mix together. Cover bowl and put in refrigerator for at least one hour. Taste and add salt if needed.

Printable version can be found here (link).

Neighborhood News & Events

Nourishing Neighbors 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/or donations as well as sharing information about this much needed program. There is always room at the table for more Nourishing Neighbors! Stop by to say hello and find out how you can help, or contact us at nourishingneighbors@gmail.com. Nourishing Neighbors will not be at the market July 4th.

Food Front Hillsdale holds its Market Day at Food Front every market Sunday. From 9am-12, there are free samples of Sunrise eggs from Stiebrs Farm and Beeler’s natural breakfast sausage. Local food artisans will be sampling in the store from 12-3. The outdoor grill will be fired up from 11-3 with Oregon Country Natural Beef hot dogs and hamburgers for sale.

Hillsdale Business & Professional Association 34th Annual Pancake Breakfast will be held on July 25, 2010 from 8:30am to 12:00pm. The breakfast will be held in the Key Bank/Casa Colima parking lot on SW Capitol Hwy. Proceeds benefit the Hillsdale Business and Professional Association.

Hillsdale Community Foundation Book Sale will be held in conjunction with the Pancake Breakfast. Running from 10:00 am to 3:00 pm, proceeds benefiting the Hillsdale Community Foundation. Book donations can be made from June 27th through July 11th at the Foundation’s collection tent near the market. For information about the sale or to volunteer, contact Les Jevning, 503-244-7685 or e-mail tjevs (at) cnnw.net.

Speaking of volunteers, the market couldn’t hold events like this Sunday’s Chocolate Strawberry event without our great volunteers. We are always looking for people who want to help. Stop by the information booth and talk to me or Leah Rutz, assistant manager to learn more.

See you Sunday,

Eamon Molloy
Market Manager

What’s Coming To The Market This Week?

You’ll find plenty of June berries (Hood, Shuksan and Totem) this week along with early raspberries and greenhouse grown blackberries. Cherries are still iffy. There are some being sold in markets now but not enough to get to every market. Keep checking the website or the Twitter feed for updates.

Lettuce, chard, kale, arugula, spinach and just about any other green vegetable you can name will be plentiful. It seems like it took forever but sugar snap peas, shelling peas and snow peas will be plentiful. Green beans, cabbage, and zucchini should be available as well.

Pine Mountain Ranch has several new items this week. Along with the bison, beef, elk and yak, they will be bringing fresh chicken, heritage turkey and goose. A limited supply of heritage pig is available this week and as is their ever popular buffalo/boar sausage. Once gone, the sausage won’t be available again until the fall.

Check the availability list 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 either on our website sidebar or on our Twitter page.

IN
Ancient Heritage Dairy
Petal Heads
Vanveen Bulb

OUT
Ayers Creek Farm (back July 4)
Bigfoot Bread (back next week)
Blossom Vinegars (back next week)
Flamingo Ridge (starting June 27)
Full of Life Farm (back July 11)
Kookoolan Farms (back June 27)

Cooking Ideas – Raspberry Fool

Here is a recipe from Baker & Spice baker-owner Julie Richardson and chef Cory Schreiber and their cookbook Rustic Fruit Desserts. The book is filled with great seasonal fruit recipes. Raspberries started coming to the market last week. You can find marscapone at Jacobs Creamery. Enjoy!

Raspberry Fool – Julie Richardson & Cory Schreiber (posted on Culinate.com)

Introduction
This recipe calls for mascarpone, which is a triple-cream cheese (although some swear it is not a cheese at all, just cream with a culture added to create a dairy product that resembles crème fraîche). Many people think of mascarpone only as an ingredient in the Italian dessert tiramisu, but it is great for any creamy dessert, as it is slightly sweet and very smooth. Mascarpone is available in the dairy aisle of most well-stocked grocery stores or at specialty cheese shops. Buy the creamiest version available. Fresh raspberries are a must for this recipe.

Ingredients

1 dry quart (4 cups) raspberries
½ cup plus 3 Tbsp. (3½ oz. plus 1¼ oz.) granulated sugar
~ Pinch of fine sea salt
¼ cup raspberry or orange liqueur, or 2 Tbsp. pure vanilla extract
1 cup (9 oz.) cold mascarpone
2 cups cold heavy cream
½ tsp. ground cinnamon

Steps

Notes
This fool is best served the day it is made. Covered with plastic wrap and stored in the refrigerator, any leftovers will keep for an additional day, but the fool with not look as pretty.

Printable version can be found here (link).

What’s Coming To The Market This Week?

Hood strawberries will be available this week. You may find some Totems as well as Seascapes and perhaps Honeoyes.

Porcini and morels will be available this week. Lettuce, chard, kale, arugula, spinach and just about any other green vegetable you can name will be plentiful as well. Sugar snap peas, shelling peas and snow peas will be available as will other spring items like spring onions and scallions. Zucchini should be plentiful as well.

Check the availability list 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 either on our website sidebar or on our Twitter page.

IN
Bigfoot Bread
Blossom Vinegars
Cherry Country
Full of Life Farm
March Biological Controls
Vanveen Bulb

OUT
Ancient Heritage Dairy (back next week)
Ayers Creek Farm (back July 4)
Flamingo Ridge (starting June 27)
Kookoolan Farms (back June 27)

Cooking Ideas – Strawberry Hazelnut Salad with Basalmic Vinaigrette

Here’s a simple salad using strawberries and greens. Enjoy!

Strawberry Hazelnut Salad with Basalmic Vinaigrette

Ingredients

Vinaigrette
3 Tbsp. basalmic vinegar
6 Tbsp. olive oil
~ salt
~ pepper

Salad
6 to 8 cups salad greens
¼ cup hazelnuts, toasted and coarsely chopped
12 strawberries

Steps

Whisk together the vinegar and oil. Add salt and pepper to taste. Set aside.

Place greens in a large bowl. Add dressing and toss. Add strawberries and toss again. Sprinkle chopped hazelnuts on top of salad.

Printable version can be found here (link).

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/or donations as well as sharing information about this much needed program. There is always room at the table for more Nourishing Neighbors! Stop by 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. From 9am-12, there are free samples of Sunrise eggs from Stiebrs Farm and Beeler’s natural breakfast sausage. Local food artisans will be sampling in the store from 12-3. The outdoor grill will be fired up from 11-3 with Oregon Country Natural Beef hot dogs and hamburgers for sale.

Hillsdale Business & Professional Association 34th Annual Pancake Breakfast will be held on July 25, 2010 from 8:30am to 12:00pm. The breakfast will be held in the Key Bank/Casa Colima parking lot on SW Capitol Hwy. Proceeds benefit the Hillsdale Business and Professional Association.

Hillsdale Community Foundation Book Sale will be held in conjunction with the Pancake Breakfast. Running from 10:00 am to 3:00 pm, proceeds benefiting the Hillsdale Community Foundation. Book donations can be made from June 27th through July 11th at the Foundation’s collection tent near the market. For information about the sale or to volunteer, contact Les Jevning, 503-244-7685 or e-mail tjevs(at)cnnw.net.

What’s Coming To The Market This Week?

There will be strawberries this week, most likely Seascapes, Albions and Honeoyes. I don’t know about Hoods. I visited several farms over the weekend and it didn’t look like the Hoods would be ready until next week. But the sun is out as I write this newsletter and the berry farmers are in the fields now. Check the website for updates. There will be greenhouse raspberries and blackberries this week as well.

Shelling peas, sugar snap peas and snow peas should be available. A few farms grew green beans under cover and you should find them this weekend as well. Porcini should be available again this week as should morels. Lettuce, chard, kale, arugula, spinach and just about any other green vegetable you can name will be plentiful as well.

Check the availability list for the complete list (link) 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 either on our website sidebar or on our Twitter page.

IN
Liepold Farm (probable)
Sungold Farm
Unger Farms

OUT
Ayers Creek Farm (back July 4)
Bigfoot Bread (back next week)
Flamingo Ridge (starting June 27)
Full of Life Farm (back next week)
Kookoolan Farms (back June 27)

Cooking Ideas – Strawberry Rhubarb Cobbler

I was little worried that rhubarb season would end before the strawberries came into the market. Silly, I know, but the weather has been a bit crazy this spring. Here is a cobbler recipe to use up those stray few pints of berries that didn’t get eaten on the way home from the market. Enjoy!

Strawberry Rhubarb Cobbler

Ingredients
4 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks (rhubarb leaves are toxic; make sure to trim away and discard any leaves, trim ends.)
2 cups strawberries, stemmed and sliced (about 2 pints)
½ cup white sugar
2 Tbsp. of quick cooking tapioca
1 tsp. of grated orange peel
2 cups all purpose flour
3 tsp. baking powder
½ tsp. salt
½ cup butter
½ cup milk
1 egg, lightly beaten

Steps
Preheat oven to 350 degrees Farenheit.

Mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest in a large bowl. Let sit for 30-60 minutes.

In a medium bowl, combine the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

Pour fruit into a 13×9 casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Printable version can be found here (link).

Neighborhood News & Events

Nourishing Neighbors 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/or donations as well as sharing information about this much needed program. There is always room at the table for more Nourishing Neighbors! Stop by 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. From 9am-12, there are free samples of Sunrise eggs from Stiebrs Farm and Beeler’s natural breakfast sausage. Local food artisans will be sampling in the store from 12-3. The outdoor grill will be fired up from 11-3 with Oregon Country Natural Beef hot dogs and hamburgers for sale.

Hillsdale Business & Professional Association 34th Annual Pancake Breakfast will be held on July 25, 2010 from 8:30am to 12:00pm. The breakfast will be held in the Key Bank/Casa Colima parking lot on SW Capitol Hwy. Proceeds benefit the Hillsdale Business and Professional Association.

Hillsdale Community Foundation Book Sale will be held in conjunction with the Pancake Breakfast. Running from 10:00 am to 3:00 pm, proceeds benefiting the Hillsdale Community Foundation. Book donations can be made from June 27th through July 11th at the Foundation’s collection tent near the market. For information about the sale or to volunteer, contact Les Jevning, 503-244-7685 or e-mail tjevs (at) cnnw.net.

Kookoolan Farms is at the market this week. They are still taking reservations for Thanksgiving turkeys but don’t wait too long. Pine Mountain Ranch is also taking turkey orders.

This spring’s weather has made life interesting for farmers and markets. Weather willing (to quote San Francisco’s Ferry Plaza Farmers Market CUESA E-Newsletter), all your favorite summer vendors should be back soon. Relatively speaking, it looks like we have decent weather for the holiday weekend.

See you Sunday,

Eamon Molloy
Market Manager

What’s Coming To The Market This Week?

Peas like these sugar snaps on the left should be plentiful this week. You should find shelling peas and snow peas as well. And let’s not forget pea shoots. Asparagus and spring onions are plentiful. Porcini have been showing up in small quantities and should be available this week. Morels will be available as well. Lettuce, chard, kale, arugula, spinach and just about any other green vegetable you can name will be plentiful as well.

Strawberries (Albion, Honeoye, Seascape and some Hood), grown under cover and open air, will be available this week. The main June (e.g. Hood, Shuksan, Totem) strawberries should be available next week. Like my son’s baseball games, it depends on the weather. Rick Steffen Farm had greenhouse raspberries and blackberries at a few mid-week markets and expects to have more available this weekend.

Looking for something to grill this Memorial Day weekend? Kookoolan Farms is back at the market this weekend with freshly butchered chickens (whole, halved, breast meat, and hindquarters) and eggs. As of May 24th the farm is down to less than 60 unreserved Bourbon Red heirloom turkeys left for Thanksgiving. Pine Mountain Ranch has chicken and eggs along with its bison, yak and elk. Sweet Briar Farms has plenty of pork and eggs.

Check the availability list 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 either on our website sidebar or on our Twitter page.

IN
Bigfoot Bread
Blossom Vinegars
Kookoolan Farms
Unger Farms

OUT
Ayers Creek Farm (back July 4)
Full of Life Farm (back June 13)
Gales Meadow Farm (finished for the season)
Kookoolan Farms (back May 30)
Packer Orchards
THINK Unique Gardens

Cooking Ideas – Pappa di Zucchini (Zucchini Soup)

With squash blossoms in abundance and zucchini coming into the market, this recipe by Kelly Myers just seemed right for this weekend. Enjoy!

Pappa di Zucchini (Zucchini Soup)
by Kelly Myers and posted on Culinate

Ingredients

2 lb. zucchini
3 onions, diced
~ Olive oil, plus extra-virgin olive oil for garnish
~ Salt and pepper to taste
6 zucchini flowers, plus more for garnish
1½ qt. vegetable or chicken stock

Steps
Slice the zucchini into rounds no larger than ¼-inch thick.

Place the olive oil in a large skillet and brown the zucchini and onions in batches; add salt while browning to keep the green of the zucchini looking bright. Add pepper.

Add the zucchini flowers and let cook for a few minutes. Add the stock and heat through.

Place in a blender (or use an immersion blender) and purée; the soup will be thick. Garnish each serving of soup with a drizzle of extra-virgin olive oil and a few julienned squash blossoms.

Printable version can be found here (link).

Neighborhood News & Events

Nourishing Neighbors 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/or donations as well as sharing information about this much needed program. There is always room at the table for more Nourishing Neighbors! Stop by 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. From 9am-12, they will be serving Nancy’s yogurt with fresh fruit and granola along with a cup of coffee. The outdoor grill will be fired up from 11-3 with Oregon Country Natural Beef hot dogs and hamburgers on the menu. High Country Kombucha will be sampling all of their great products in the store from 12-5.