Where The Harvest and Hillsdale Meet -- Sundays 10am - 2pm

Ayers Creek Farm Newsletter August 1 2010

admin — Sat, 31 Jul 2010 17:31:33 +0000

We will return to the Hillsdale Farmers’ Market this Sunday, the first of August. The market hours are 10:00 – 2:00.

High summer is a frenetic blend of tending, harvesting and planting for the winter. In the tending department, staff spent four days thinning fruit in the vineyard. Last year, we neglected this task in the frenzy, and the table grapes with a muscat in their background were garbage. Too many clusters on the plant, and what should have been a sublime treat is instead flavorless and mildew ridden. We remove about three quarters of the clusters, and make sure they are positioned where the air will circulate around them. The vineyard floor looks as though a storm passed through it. Last year’s loss made us more aggressive thinners, and we hope the time is rewarded.

The winter crops are looking good. The most important planting went in about two weeks ago on the new moon. The chicories take about ten days to emerge, and we hold our breath hoping they will emerge in good order. Neat files of chicory and rutabagas are now marking the rows. This week we turned our attention planting out the cabbage and cauliflower seedlings. In the past, we seeded them directly into the field, and the result was amateurish to say the least. This year, Charlie Harris of Flamingo Ridge loaned us his vacuum seeder allowing us to grow a good number of starts. If all goes well, we might have a good supply of cabbage for the market, and sauerkraut for our table.

Field corn and beans are looking good. Our decision to plant them may be rewarded. The winter squash is a complete failure. Although we have always seeded them directly, the cabbage experience has us thinking we may grow some squash starts next year. For long season crops such as squash, roots and chicories, the schedule is unforgiving. A second planting is possible, but never as satisfactory.

Want to drive a grower crazy, and watch their eyes twitch and the teeth grind. Wait until they a have a table full of beautiful boysenberries or purslane, ask them if they will have more next week because the kitchen is so hot you don’t feel like putting up preserves or pickling the purslane. Yes, we know it’s hot, we were out in the field harvesting them all day Saturday. And we also know how hard it is to get market on time; we were up 5:00 loading the van. We also know the season is short, and a hailstorm or spike in the temperature can wipe out what remains. In days, the leaf miners with render the purslane unusable. For us that’s an old refrain. Every grower knows the heartbreak and frustration of returning with with an excess of some beautiful fruit or vegetable. Two weeks ago, we returned from the market, put away the tent and baskets, changed over the irrigation, and then made a big bunch of purslane pickles. Nothing better than a hot kitchen at the end of market day . . .

Here is what we will bring this week:

Prunes: Imperial Epineuse is the earliest of our prunes. This prune is from Clairac, the center of prune culture in France. It was introduced to the United States in the late 19th century by Felix Gillette, a nurseryman from Nevada City, California. Gillette called it the ‘Clairac Mammouth’ but that name lacked the cache needed to sell a prune. The older texts on the subject note that French prunes have good bit of damson plum in their background. The result is a prune with a very fine texture and a distinct flavor, exemplified in this old French variety.

Morellos: Just a few of the Balatons. A cold, wet pollination week dampened the yield.

Berries: Some odds and ends, including the end of the currants. The blackberries will begin in earnest next week.

New Potatoes: Carolla

Greens: Purslane, a bit of fenugreek and a mixed bag.

Purslane has a slightly tart quality and is very high in Omega 3 fatty acids. Our staff keeps a nice outside of their front doors. For them, verdolagas are an essential green. We are harvesting the second planting.

They are delicious boiled, sautéed, pickled or as a salad. The Lebanese serve them with yoghurt. The French salting purslane overnight before adding to to a salad. Also delicious boiled, and dressed with a bit olive oil and ground pepper. Mixed the wilted leaves into a potato salad.

Many books suggest pickling just the stem. We prefer to pickle the whole shoot — leaves and stem together. For us, purslane is an essential pickle. This recipe works for two or three bags of purslane. We heat and add a tablespoon of salt to 1-1/2 cups of water, then mix in an equal amount of white wine vinegar. Add a few cloves of garlic, quartered, a tablespoon of peppercorns and a dried pepper. Drop the purslane into the heated vinegar mixture and let it wilt for a bit. Pack the purslane and vinegar mix in a mason jar. If you need to, top off with vinegar and water in equal proportions. Store in the refrigerator. We start using them about an hour later, but they will keep for several months. Some recipes call for full strength vinegar, but we much prefer it diluted.

Garlics and Shallots/a>

Miscellany of Dry Goods: frikeh, Amish Butter popcorn, preserves

We will see you all Sunday.

Carol and Anthony Boutard
Ayers Creek Farm

Grapevine August 1 2010 Market

admin — Fri, 30 Jul 2010 00:00:08 +0000

It’s hard to believe that it’s already August. The summer harvest is catching up after the wet cold spring. Corn is starting to come into the markets as are tomatoes.

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

Availability List August 1 2010 Market

admin — Thu, 29 Jul 2010 23:47:53 +0000

(O)= certified organic

Produce

Ayers Creek Farm, Gaston:(O)
Check Back

Baird Family Orchards:

Fruit: nectarines, peaches.

Deep Roots Farm, Albany

Greens: kale (several varieties), chard.
Fruit: strawberries (Seascape).
Bulb/Root Vegetables: onions.
Herbs: basil, parsley.
Other: green beans, zucchini.

DeNoble Farm, Tillamook:

Bulb/Root Vegetables: carrots, onions.
Herbs: basil, parsley.
Other: green beans, zucchini, broccoli, cabbage.

Draper Girls Country Farm, Parkdale:

Fruit: apples, pears, cherries, peaches, apricots.

Flamingo Ridge Farm, Gaston:

Other: tomatoes, summer squash.

Gathering Together Farm, Philomath: (O)

Greens: Lettuce, kale.
Herbs: basil, cilantro, dill, parsley.
Bulb/Root vegetables: beets, carrots, potatoes, onions, garlic.
Other: bok choy, tomatoes.

Greenville Farms, Banks:

Fruit: raspberries, blueberries, blackberries, marionberries.
Other: hazelnuts, prunes.

Happy Harvest Farm:

Fruit: strawberries, raspberries, blackberries, marionberries.
Other: onions, zucchini.

Liepold Farms, Boring:

Fruit: strawberries, raspberries, blackberries.

Rick Steffen Farm, Silverton:

Fruit: gooseberries (maybe), strawberries, blackberries, raspberries.
Greens: Chard, kale, spinach.
Root vegetables: beets, carrots, potatoes, radishes, turnips, onions.
Other: broccoli, zucchini.

Springwater Farm, St. Helens:

Mushrooms (cultivated): maitake, shiitake.

Stephens Farm, Grand Island:

Fruit: strawberries, raspberries, blueberries, peaches.
Bulb/Root Vegetables: onions.
Greens: lettuce.
Herbs: chives.

Sungold Farm, Forest Grove:

Fruit: raspberries.
Other: broccoli, cabbage, cauliflower,potatoes, onions, dried beans (mix and pintos).

Unger Farms, Cornelius:

Fruit: strawberries, blueberries, blackberries, raspberries.

Other Foods

Ancient Heritage Dairy: sheeps milk cheeses.
Boyco Foods: honey, sauces.
Brownie Farm: brownies, shortcakes.
Columbia River Fish: salmon.
Copper Crown: pestos and sauces.
Draper Girls Country Farm: Apple, pear and cherry-apple-pear cider (all non-pasteurized), meats (goat, lamb).
Fraga Farms: goat’s milk cheeses.
Fressen Artisan Bakery: German and Austrian breads and pastries, granola.
Greenville Farms: eggs, jams.
Jacobs Creamery: ricotta, marscapone, yogurt, butter, milk, ricotta pies, all from Jersey cow’s milk.
Linda Brand Crab: crab.
Nonna’s Noodles: Italian pastas.
Pine Mountain Ranch: bison, boar/pork cross, chicken (whole, half, parts), elk, yak, eggs, beef, heritage and double breasted bronze turkey ( whole, parts and taking orders for Thanksgiving turkeys), buffalo, elk, and beef roasts (limited supply), sausages (special stuffing sausage available as well including Buffalo/Pork sweet Italian, spicy Buffalo/Pork, Buffalo/Pork Breakfast Sausage, Elk sweet Italian, Elk country sausage, Yak sweet Italian, Yak Breakfast sausage, Elk Brat Links, Buffalo North country links, Buffalo Summer Sausage), buffalo deli meat.
Riverwave Foods: tapenades and sauces.
Savory et Sweet: crepes and salads.
Souper Natural: soups.
Stephens Farm: jams.
Sweet Briar Farm: pork (cuts and sausage), eggs.
Tastebud: bagels and bagel sandwiches, salads.
Wild Oregon:

Flowers, Gardening & Nursery:

Garden Color: hardy perennials.
Herr’s Family Farm: cut flowers.
Rick Steffen Farm: cut flowers.
Red Dragon Nursery: japanese maples.
Sungold Farm: vegetable starts, herbs, fruit trees, hanging baskets.

Kookoolan Farms Newsletter July 25 2010 Market

admin — Fri, 23 Jul 2010 20:01:29 +0000

We’ll have THREE people working our booth to serve you better and faster: Farmer Chrissie, her familiar son David, and long-time Kookoolan Farms customer and farm-sitter (and former Portland Weston A Price Foundation chapter leader) Heidi McKay.

We’ll bring:

* fresh chickens ($4.25/lb for whole or halved chickens, buy ten get one free!). These are our “regular” Cornish Cross, white-feathered chickens, the same familiar product that so many of you know and love.
* Chicken breast $5.50 per pound.
* Chicken hindquarters $5 per pound. * Late summer special product: This week we’ll have the first of our most premium poultry offering: pasture-raised, 16-week-old heritage chickens $6 per pound. This is the same genetics used in the famous “Label Rouge” chickens of France, and raised with similar husbandry standards. We raise only 450 of these birds each year, and they’ll be available now through the end of September.
” Wow. I don’t have words for how amazing the le poulet chicken is…it’s just amazing!I baked one tonight and ate most of it while I was carving it! I still like the other chicken you raise, but this one was, well, amazing ”
* Fresh eggs for $6/dozen, very limited supply, we’ll sell out early.
* beef and lamb shares for folks who have pre-reserved them.
* Taking reservations: We’re happy to take your reservations for 1/8th beef shares or 1/2 lamb shares for the August 29 Market; and pork shares for March 2011. We’d love to have you read about our other meats (link) !
* We’ll also have kombucha tea and a sampling of our Cheesemaking supplies, and you can sign up for Cheesemaking classes (link) .* Our Bourbon Red heritage turkeys for Thanksgiving are SOLD OUT but we are accepting names on a waitlist for possible cancellations.

Cheesemaking supplies and classes: we offer a full line of cheesemaking supplies, ingredients and cultures; and we offer cheesemaking and other classes almost every Saturday, see our web page for details. Most classes are $50 per person and include a generous cheese tasting plate and a $10 coupon good toward the purchase of anything we sell.

We were thrilled to see our cheesemaking classes mentioned on page 80 of the May 2010 issue of “Food and Wine” Magazine as one of the 100 Best New Food Experiences!!!

Local food writer Liz Crain who has just released the wonderful book “The Food Lover’s Guide To Portland (link) ” and our cheesemaking classes are in it! Liz also just mentioned our classes this week in an interview on KOIN Studio 6 TV (link) ! To register or inquire about classes, please call Farmer Chrissie at (503) 730-7535.

THIS WEEKEND! Sat Jul 24, 1 to 4pm — Basic Soft Cheeses, one of our most popular classes, only three seats left. Call Chrissie at (503) 730-7535 to reserve your space. Everything we’ll be bringing to the Hillsdale market on Sunday is also available at our farmstore on Saturday afternoon, including unlimited access to eggs!Sat Jul 31, 1 to 4pm — Basic Hard Cheeses (cheddar), SPACE AVAILABLE. In this class you’ll learn how to make and age cheddar cheese at home. This is everybody’s favorite hard cheese, and it’s both economical and easier than you think to make it at home.

NEW CLASS! Sat Aug 7, 1 to 4pm — Basic Charcuterie (Make Your Own Bacon), SPACE AVAILABLE

SUNDAY Aug 8, 1 to 4pm — Goat Cheeses (Scott Catino) SPACE AVAILABLE
NEW CLASS! Sat Aug 14, 1 to 4pm — Feta Feast! (Mary Rosneblum), space available

Sat Aug 21 1 to 4pm — Basic Soft Cheeses (Scott Catino), space available

Sat Sep 4 1 to 4pm — basic hard cheeses (Scott Catino) space available

Sat Sep 11, 1 to 4pm — How to Butcher Your Own Chicken (taught by farmers Chrissie and Koorosh Zaerpoor). Limited to 16. You’ll start with a live chicken and end the day with a ready-to-roast butchered chicken in a bag. Space available. Students raved “this class was a transformative life event,” “thanks for providing such a supportive environment,” and “I can honestly say I will feel much more comfortable butchering my own chickens in the future.”

NEW CLASS! Sat Sept 18, 4:30-5:30pm — Local Wine and Cheese Pairing! (Sharona Tsubota), space available

SUNDAY Sep 19 1 to 4pm — Mozzarella 201 Artisanal Mozzarella (Mary Rosenblum), space available.

NEW CLASS! Sat, Sept 25, 1 to 4pm — Washed Rind Cheeses (Rudy Marchesi) space available

Sat Oct 2 1 to 4pm — Mozzarella 101 (Quick and Easy Method) (Mary Rosenblum) space available

Fridays Oct 8, 15; Nov 5, 12;6pm to 9pm — dinner class. How To Roast Your Kookoolan Farms Bourbon Red Heritage Turkey

Sat Oct 9, 1 to 3pm — SOAP MAKING (Kristin Gardner), space available.

Sat Oct 16 1 to 4pm –Washed Curd Cheeses (gouda, havarti, colby category) (Mary Rosenblum) , space available.

Sat Oct 30, 1 to 4pm — Italian Hard Cheeses (Rudy Marchesi) , space available.

Sat Nov 6 1 to 4pm — traditional, artisanal cheddar (Mary Rosenblum) space available

Sat Nov 13 1 to 4pm — basic soft cheeses (Scott Catino) space available

NEW CLASS! Friday Dec 3rd, 4pm to 7pm — handmade chocolate truffles (Charlene Vojtilla) , space available.

Sat Dec 4, 1 to 4pm — surface ripened soft cheeses (brie category) (Mary Rosenblum) , space available

Sat Dec 11, 1 to 4pm – mozzarella201 artisanal mozzarella (Mary Rosenblum) space available

Fully updated list of classes: http://www.kookoolanfarms.com/Classes_and_Events.php

Grapevine July 25 2010 Market

admin — Thu, 22 Jul 2010 21:28:02 +0000

We’ve a busy weekend coming up in Hillsdale. The Hillsdale Professional & Business Association Pancake Breakfast is this Sunday July 25th. Adding to the fun is the Hillsdale Community Foundation’s Book Sale. Both events will be held in the Casa Colima parking lot across the street from Food Front. The breakfast runs from 8:30am-12:00pm and the Book Sale is open 10am-3pm.

Kookoolan Farms is coming twice this month and will be at the market this Sunday. Ayers Creek Farm, Ancient Heritage, and Nonna’s Noodles are off this week. All will be back next week.

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. 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.

Availability List July 25 2010 Market

admin — Thu, 22 Jul 2010 21:26:02 +0000

(O)= certified organic

Produce

Baird Family Orchards:

Fruit: cherries, apricots, peaches (maybe).

Cherry Country, Rickreall:(O)

Fruit: cherries.

Deep Roots Farm, Albany

Greens: kale (several varieties), spinach.
Fruit: strawberries (Seascape).
Bulb/Root Vegetables: onions.
Herbs: basil, parsley.
Other: green beans, zucchini.

DeNoble Farm, Tillamook:

Bulb/Root Vegetables: carrots, onions.
Herbs: basil, parsley.
Other: green beans, zucchini, broccoli, cabbage.

Draper Girls Country Farm, Parkdale:

Fruit: apples, pears, cherries, peaches, apricots.

Flamingo Ridge Farm, Gaston:

Other: tomatoes, summer squash.

Gathering Together Farm, Philomath: (O)

Greens: Lettuce, kale.
Herbs: basil, cilantro, dill, parsley.
Bulb/Root vegetables: beets, carrots, potatoes, onions, garlic.
Other: bok choy, tomatoes.

Greenville Farms, Banks:

Fruit: raspberries, blueberries, blackberries, marionberries.
Other: hazelnuts, prunes.

Happy Harvest Farm:

Fruit: strawberries, raspberries, blackberries, marionberries, boysenberries (maybe).
Other: onions, zucchini.

Liepold Farms, Boring:

Fruit: strawberries, raspberries, blackberries.

Rick Steffen Farm, Silverton:

Fruit: gooseberries, red currants (maybe), strawberries, blackberries, raspberries.
Greens: Chard, kale, spinach.
Root vegetables: beets, carrots, potatoes, radishes, turnips, onions.
Other: broccoli, zucchini.

Springwater Farm, St. Helens:

Mushrooms (cultivated): maitake, shiitake.

Stephens Farm, Grand Island:

Fruit: strawberries, raspberries, blueberries, peaches.
Bulb/Root Vegetables: leeks (maybe), onions.
Greens: lettuce.
Herbs: chives.

Sungold Farm, Forest Grove:

Fruit: raspberries.
Other: broccoli, cabbage, cauliflower, popcorn, dried beans (mix and pintos).

Unger Farms, Cornelius:

Fruit: strawberries, blueberries, blackberries, raspberries.

Other Foods

Blossom Vinegars: vinegars.
Boyco Foods: honey, sauces.
Brownie Farm: brownies, shortcakes.
Columbia River Fish: salmon.
Copper Crown: pestos and sauces.
Draper Girls Country Farm: Apple, pear and cherry-apple-pear cider (all non-pasteurized), meats (goat, lamb).
Fraga Farms: goat’s milk cheeses.
Fressen Artisan Bakery: German and Austrian breads and pastries, granola.
Greenville Farms: eggs, jams.
Jacobs Creamery: ricotta, marscapone, yogurt, butter, milk, ricotta pies, all from Jersey cow’s milk.
Kookoolan Farms: fresh chicken (heritage and “regular”), eggs, kombucha.
Linda Brand Crab: crab.
Pine Mountain Ranch: bison, boar/pork cross, chicken (whole, half, parts), elk, yak, eggs, beef, heritage and double breasted bronze turkey ( whole, parts and taking orders for Thanksgiving turkeys), buffalo, elk, and beef roasts (limited supply), sausages (special stuffing sausage available as well including Buffalo/Pork sweet Italian, spicy Buffalo/Pork, Buffalo/Pork Breakfast Sausage, Elk sweet Italian, Elk country sausage, Yak sweet Italian, Yak Breakfast sausage, Elk Brat Links, Buffalo North country links, Buffalo Summer Sausage), buffalo deli meat.
Riverwave Foods: tapenades and sauces.
Savory et Sweet: crepes and salads.
Souper Natural: soups.
Stephens Farm: jams.
Sweet Briar Farm: pork (cuts and sausage), eggs.
Tastebud: bagels and bagel sandwiches, salads.
Wild Oregon:

Flowers, Gardening & Nursery:

Garden Color: hardy perennials.
Herr’s Family Farm: cut flowers.
Rick Steffen Farm: cut flowers.
Sungold Farm: vegetable starts, herbs, fruit trees, hanging baskets.

Savory et Sweet July 18 2010

admin — Sun, 18 Jul 2010 02:02:52 +0000

We offer 2 crepe batters. Separate equipment available for cooking, please specify.
White (unbleached gluten flour with real eggs, real butter & milk)
Buckwheat (GLUTEN-FREE flour mix, buckwheat, whole grain drink, vegan butter & real eggs)
Cooked in vegan or real butter ~ please specify.
+ We have SOY cheese & protein crumble to substitute in any of today’s offerings +

Savory Crepes

Special $7

Shaved, peppered turkey breast, provolone cheese, apricot-chipotle sauce, sherried blond raisins
toasted almonds, avocado & spinach

limited edition Egg & Asparagus $8

Pan seared asparagus, goat cheese with balsamic vinegar-olive oil & onion,
scrambled market egg* with market herb* (market day surprise), slivered radish*, tomatoes & spinach

Veggie $6

Mixed pan seared vegetables, fresh white corn, Pesto outside the Box sun dried tomato pesto*,
fresh basil, tomatoes & spinach

Ham Brie $7

shaved natural ham, brie cheese, green apple & spinach

Cheese $5

Choice of colby-jack or swiss cheese with spinach
(add one ingredient your choice $1)

Sweet Crepes

New Item Creme Brulee $8

vanilla custard, caramelized brown sugar, market raspberries*
powdered sugar, whipped cream & shaved dark chocolate

Triple Berry $7

blueberry* compote with market raspberries* & strawberries*, brown sugar with powdered sugar & whipped cream

Blueberry Lemon $7

Blueberry* compote with lemon curd, powdered sugar & whipped cream

Caramel Apple $7

Oregon City’s Gram’s caramel sauce*, green apple, toasted almonds, powdered sugar & whipped cream

Cinnamon $5

Cinnamon & sugar with powdered sugar & whipped cream

Paris $5

Brown sugar, butter & lemon with powdered sugar & whipped cream

Dark Chocolate Raspberry $6

with Market raspberries* with powdered sugar & whipped cream

Dark Chocolate Banana $6

with powdered sugar & whipped cream

Dark Chocolate/Fleur de Sel $5

shaved dark chocolate with French sea salt

Beverages

Minted Iced tea with watermelon $3
Blueberry Lemonade $3
Hot Lips soda $2.75
Water $1

Savory et Sweet’s website: http://crepenews.tumblr.com/

Ayers Creek Farm Newsletter July 18 2010 Market

admin — Sat, 17 Jul 2010 17:16:09 +0000

This will be a good weekend to visit the Hillsdale Farmers’ Market. It takes place Sunday, the 11th of July, opening at 10:00 and closing at 2:00.

This will be our last market for the month of July. An unexpected event draws us eastward for the weekend of the 25th. We will be back at the market on the first of August.

Here is what we will have this week:

Purslane, fenugreek, quelites

Frikeh

Black and red currants, gooseberries

Raspberries, Loganberries, Boysenberries — This week is the last hurrah for the early season berries. We will have a good number of boysenberries. The ripening conditions over the last week are truly Oregonian. Warm days, cool nights produce the best flavored fruit. Ideal is a high of 80 during the day and a low of 50 at night.

This year was bad for the purple raspberries and blackcaps. A combination of poor weather during pollination and a spike of heat when they were ripening assured a poor crop. We did pull some off for preserves, a nonprofit venture, but necessary for some.

Cherries – mostly Montmorency

The rose family provides us with a wide diversity of fruits. The members of the rose family bearing a drupe are assigned to the genus Prunus and include almonds, plums, peaches, apricots, nectarines and cherries. A drupe is a fruit fleshy out part, and a hard inner part enclosing a single seed; farmers refer to them as stone fruit. The berries in the genus Rubus also produce little drupes, but they part of a compound fruit. Each little lump of a blackberry fruit is called a drupelet. Plants in other families bear drupes. The fruits of the pistachio, date and mango are familiar drupes. The pistachio and mango are in the cashew family, Anacardiaceae, which includes poison oak. Most of the plants in the cashew family cause some form of dermatitis.

There are numerous species that are described as cherries, including Prunus avium,the bird or sweet cherry. Prunus cerasus, what we call the pie or tart cherry, has the greatest claim to the title of cherry. Originally from the area bordering the south-eastern coast of the Black Sea,the tart cherry came from the town of Cerasus in what was then called the region of Pontus, now part of modern Turkey. The word cherry is an English corruption of Cerasus. The Romans brought the cherry to Italy, and it spread quickly through the empire, up to the Danube, and through France and England.

Often, people assume sweet and sour flavors are opposites. That is incorrect. What people perceive as a “sweet” fruit is merely one of low acidity. At their perfect state of ripeness, tart cherries have a very high sugar content. Earlier this week, their Brix, as measured with a refractometer, was hovering around 19 degrees. In contrast, our berries are between 10 and 13 degrees Brix. Acids and sugars can both be high in a fruit, and the tart cherry is a good example of a fruit with this quality. When ripe, tart cherries are naturally sticky on the outside, even as they hang on the tree. Unlike sweet cherries, the true cherries never leave you with a bilious feeling after a cherry binge.

The tart cherries are further divided into two classes. The Morello types have a dark red juice, and the Montmorency types have a clear juice. Both have a gentle astringency that makes them exceptional fruit for fresh eating. This week we will have Montmorency cherries. The Hungarian Morellos are not quite ready. In a couple of weeks, we will bring in what the starlings and robins have left on the trees. We thank our friend Trillium for suggesting them.

Dry Goods

If you cannot make it to the market Sunday, have a good couple of weeks, and we will see you all in August.

Anthony and Carol Boutard
Ayers Creek Farm

Kookoolan Farms Newsletter

admin — Fri, 16 Jul 2010 15:06:49 +0000

JULY 18 and JULY 25 HILLSDALE FARMERS MARKETJuly is special because we’ll be coming to Hillsdale TWICE this month: this Sunday July 18, and again next Sunday July 25.

We’re excited that this weekend for the first time, we’ll have THREE people working our booth to serve you better and faster: Farmer Chrissie, new college graduate David, and long-time Kookoolan Farms customer and farm-sitter (and former Portland Weston A Price Foundation chapter leader) Heidi McKay.

We’ll be bringing:

* fresh chickens ($4.25/lb for whole or halved chickens, buy ten get one free!). * Chicken breast $5.50 per pound.
* Chicken hindquarters $5 per pound.
* Barn-raised 14-week-old heritage chickens $5 per pound — these were intended for harvest at the end of July but this year’s exceptionally cold, wet spring kept them indoors longer, and so some of them have reached mature size sooner than anticipated. We have just 44 of these heritage birds. The rest we’ll bring at the end of July, end of August, and end of September, harvested at 16 weeks of age, and having spent several weeks on pasture, for $6/lb. We got this email today from Carrie K, who cooked one this week and writes:

” Wow. I don’t have words for how amazing the le poulet chicken is…it’s just amazing!I baked one tonight and ate most of it while I was carving it! I still like the other chicken you raise, but this one was, well, amazing.”

* Plenty of fresh eggs for $6/dozen* beef and lamb shares for folks who have pre-reserved them.
* Call and ask about organ meats and bones for your special pet: 503-730-7535. We have too much in the freezer!
* Taking reservations: We’re happy to take your reservations for 1/8th beef shares or 1/2 lamb shares for the August 29 Market; and pork shares for February 2011. We’d love to have you read about our other meats (link) !
* We’ll also have kombucha tea and a sampling of our Cheesemaking supplies, and you can sign up for Cheesemaking classes (link) .
* Our Bourbon Red heritage turkeys for Thanksgiving are SOLD OUT but we are accepting names on a waitlist for possible cancellations.

See you Sunday!

Availability List July 18 2010 Market

admin — Thu, 15 Jul 2010 23:50:20 +0000

(O)= certified organic

Produce

Ayers Creek Farm, Gaston:(O)

Fruit: black and red currants, raspberries, loganberries, boysenberries.
Root Vegetables: new potatoes.
Other: frikeh, dried beans.

Baird Family Orchards:

Fruit: cherries, apricots, peaches (maybe).

Cherry Country, Rickreall:(O)

Fruit: cherries.

Deep Roots Farm, Albany

Greens: kale (several varieties), spinach.
Fruit: strawberries (Seascape).
Bulb/Root Vegetables: onions.
Herbs: basil, parsley.
Other: green beans, zucchini.

Draper Girls Country Farm, Parkdale:

Fruit: apples, pears, cherries.

Gathering Together Farm, Philomath: (O)

Fruit: strawberries.
Greens: Lettuce, kale.
Herbs: basil, cilantro, dill, parsley.
Bulb/Root vegetables: beets, carrots, potatoes, onions.
Other: bok choy, tomatoes, rhubarb (maybe).

Greenville Farms, Banks:

Fruit: raspberries, blueberries, blackberries.
Other: hazelnuts, prunes.

Happy Harvest Farm:

Fruit: strawberries, raspberries, blackberries, marionberries, boysenberries.
Other: onions, zucchini.

Liepold Farms, Boring:

Fruit: strawberries, raspberries, blackberries.

Rick Steffen Farm, Silverton:

Springwater Farm, St. Helens:

Mushrooms (cultivated): maitake, shiitake.

Stephens Farm, Grand Island:

Fruit: strawberries, raspberries, blueberries, peaches.
Bulb/Root Vegetables: leeks (maybe), onions.
Greens: lettuce.
Herbs: chives.

Sungold Farm, Forest Grove:

Fruit: raspberries.
Other: broccoli, cabbage, cauliflower, popcorn, dried beans (mix and pintos).

Unger Farms, Cornelius:

Fruit: strawberries, blueberries, blackberries, raspberries.

Other Foods

Flowers, Gardening & Nursery:

Garden Color: hardy perennials.
Herr’s Family Farm: cut flowers.
Rick Steffen Farm: cut flowers.
Sungold Farm: vegetable starts, herbs, fruit trees, hanging baskets.

Where The Harvest and Hillsdale Meet -- Sundays 10am - 2pm

Ayers Creek Farm Newsletter August 1 2010

Grapevine August 1 2010 Market

What’s Coming To The Market This Week?

Cooking Ideas – Zucchini Ribbon Pasta

2010 America’s Favorite Farmers Markets™ Contest

Neighborhood News & Events

Availability List August 1 2010 Market

Produce

Baird Family Orchards:

Deep Roots Farm, Albany

DeNoble Farm, Tillamook:

Draper Girls Country Farm, Parkdale:

Flamingo Ridge Farm, Gaston:

Gathering Together Farm, Philomath: (O)

Greenville Farms, Banks:

Happy Harvest Farm:

Liepold Farms, Boring:

Rick Steffen Farm, Silverton:

Springwater Farm, St. Helens:

Stephens Farm, Grand Island:

Sungold Farm, Forest Grove:

Unger Farms, Cornelius:

Other Foods

Flowers, Gardening & Nursery:

Kookoolan Farms Newsletter July 25 2010 Market

Grapevine July 25 2010 Market

What’s Coming To The Market This Week?

Neighborhood News & Events

Availability List July 25 2010 Market

Produce

Baird Family Orchards:

Cherry Country, Rickreall:(O)

Deep Roots Farm, Albany

DeNoble Farm, Tillamook:

Draper Girls Country Farm, Parkdale:

Flamingo Ridge Farm, Gaston:

Gathering Together Farm, Philomath: (O)

Greenville Farms, Banks:

Happy Harvest Farm:

Liepold Farms, Boring:

Rick Steffen Farm, Silverton:

Springwater Farm, St. Helens:

Stephens Farm, Grand Island:

Sungold Farm, Forest Grove:

Unger Farms, Cornelius:

Other Foods

Flowers, Gardening & Nursery:

Savory et Sweet July 18 2010

Savory Crepes

Special $7

*limited edition* Egg & Asparagus $8

Veggie $6

Ham Brie $7

Cheese $5

Sweet Crepes

*New Item* Creme Brulee $8

Triple Berry $7

Blueberry Lemon $7

Caramel Apple $7

Cinnamon $5

Paris $5

Dark Chocolate Raspberry $6

Dark Chocolate Banana $6

Dark Chocolate/Fleur de Sel $5

Beverages

Ayers Creek Farm Newsletter July 18 2010 Market

Kookoolan Farms Newsletter

Availability List July 18 2010 Market

Produce

Ayers Creek Farm, Gaston:(O)

Baird Family Orchards:

Cherry Country, Rickreall:(O)

Deep Roots Farm, Albany

Draper Girls Country Farm, Parkdale:

Gathering Together Farm, Philomath: (O)

Greenville Farms, Banks:

Happy Harvest Farm:

Liepold Farms, Boring:

Rick Steffen Farm, Silverton:

limited edition Egg & Asparagus $8

New Item Creme Brulee $8