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

Savory et Sweet Menu March 7 2010 Market

admin — Sun, 07 Mar 2010 02:23:40 +0000

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

Savory Crepes:

*Denotes products purchased from fellow market vendors*

Ham $7

Smoked honey ham, onions sauteed in olive oil-red wine-thyme, gruyere cheese & spinach*

Veggie $7

Pan seared asparagus, roasted red pepper sauce, goat cheese, toasted walnuts & spinach*

Cheese $5

Choice of brie, blue OR smoked mozzarella & spinach* (add ONE ingredient your choice for $1)
(Dairy-free soy cheese: smokey provolone or cheddar with spinach)

Blue Cheese Pear $6

blue cheese, pear, dried crancherries, hazelnuts* & spinach*

Sweet Crepes

Plum $6

Greenville Farms dried plums*, Ayers Creek organic Dysan Plum preserves*, toasted walnuts with powdered sugar & whipped cream

Tropical $7

Fresh pineapple, lime curd, coconut cream & banana served with powdered sugar & whipped cream

Paris $5

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

Dark Chocolate Banana $6

with powdered sugar & whipped cream

Other

Soup $6 bowl & $3.50 cup

pureed Cream of Roasted Red Pepper with vegetable broth, cauliflower, potatoes, onions*, garlic,
served with creme fraiche & bread

Menagerie Snack Plate $7

Selection of winter fruits* & veggies* with nuts*, cheese and other goodies!
Served with market bread & hummus, and mini whipped cream filled crepe

Beverages

Hot Tea $2
Hot Chai $3
Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2
Dark Chocolate Hot Cocoa with whipped cream $2.50
“Hot Lips” soda $2.25

Water $1

Grapevine March 7 2010 Market

admin — Thu, 04 Mar 2010 21:04:22 +0000

March seems to be coming in like a lamb. It’s really nice to see the plum trees blooming and the trees starting to leaf out. Let’s hope it doesn’t go out like a lion.

Gales Meadow Farm returns to the market this weekend with a variety of vegetable starts and mini-gardens. Another long-time market vendor, River Wave Foods returns this week as well with a great selection of sauces and tapenades.

Food Front is holding its Annual “Local Food Artisan Day” on Sunday. It’s your chance to meet some of Portland’s food artisans and sample their products.

Don’t forget that we are still on our winter schedule. The remaining winter dates are: March 7, 21 April 11, 25. The weekly market season begins on May 2nd.

See you on Sunday,

Eamon Molloy
Market Manager

What’s Coming To The Market This Week?

You should find salad mix, collards, chard, kale, miner’s lettuce, mustard greens, spinach, salad mix, braising mix and a variety of chicories. Broccoli, broccoli raab and kohlrabi should be available as well. Roots such as carrots, beets, leeks, parsnips, potatoes, onions, shallots, celeriac, rutabagas and radishes will be plentiful. As for fruit, there will be plenty of apples, pears and hardy kiwi.

Draper Girls will have plenty of lamb and goat. Pine Mountain Ranch will have a good supply of bison and chicken while Sweetbriar Farms will have plenty of pork. As for eggs, Greenville Farms, Jacobs Creamery, Pine Mountain Ranch and Sweetbriar Farms will have eggs.

The sunny weather and warmer days has everyone thinking about their gardens. Garden Color (hellebores and other perennials) and Vanveen Bulb (bulbs) return to the market this weekend to join Honeyhill Nursery (hellebores) and Graceful Blades (trees, shrubs, primroses) so you’ll have a lot to choose from.

Gales Meadow Farm returns this week. Anne, Rene and the crew will be bringing bringing many kinds of hardy vegetable starts, the kind that can be planted right now. They will also be bringing a few “mini-gardens.” These are gallon pots with hardy greens or lettuce. They do not need to be transplanted – just keep them in a sunny spot and pluck off a few leaves or pea shoots at a time for a salad or garnish. Read it all here (link).

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
Blossom Vinegars
Gales Meadow Farm
Salmon Creek Hydroponics
Riverwave Foods
Wild Oregon

OUT
Ayers Creek Farm (back March 21)
Boyco Foods (back March 21)
Kookoolan Farms (back April 25)
Sungold Farm (back March 21)
Vanveen Bulb

Cooking Ideas – Kale and Potato Frittata

I like frittatas because they are in a way, a one pot meal. Baking them in the oven instead of broiling also gives me time to finish making a salad. Here’s a a fairly simple recipe using kale and potatoes. I prefer using a large cast iron skillet but any ovenproof skillet is fine. If you want a little more protein in this dish, cook and add some crumbled sweet Italian sausage. You can find the recipe here (link). Enjoy!

Availability List March 7 2010 Market

admin — Thu, 04 Mar 2010 20:30:38 +0000

(O)= certified organic

Produce

Deep Roots Farm, Albany

Greens: arugula, kale (several varieties), rapini (broccoli raab), spinach.
Bulb/Root vegetables: beets (maybe), potatoes, onions.
Other: bok choy, cabbage.

Draper Girls Country Farm, Parkdale:

Fruit: apples, pears.

Gathering Together Farm, Philomath: (O)

Bulb/Root vegetables: beets, carrots (bunch and loose), potatoes, onions, beets, parsnips.
Other: bok choy (maybe), cabbage (maybe), kale, braising mix.

Greengable Farm, Philomath:

Fruit: kiwi.
Other: winter squash, potatoes.

Greenville Farms, Banks:

Other: hazelnuts, prunes.

Packer Orchards, Hood River

Fruit: apples, pears.

Rick Steffen Farm, Silverton:

Greens: Chard, rapini (broccoli raab), spinach.
Root vegetables: beets, carrots, kohlrabi, potatoes, radishes, turnips, onions, potatoes.

Springwater Farm, St. Helens:

Mushrooms (cultivated): maitake, shiitake.
Mushrooms (wild): hedgehogs, yellowfoot, black trumpet (maybe).
Other: reishi, black and white truffles, nettles (maybe), miner’s lettuce (maybe).

Other Foods

Ancient Heritage Dairy: sheep’s milk cheeses.
Bigfoot Bakery: pitas, breads.
Blossom Vinegars: flavored vinegars.
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 (O): goats 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.
Market Fruit/Packer Orchards: cookies, pies, jam.
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.
Savory et Sweet: crepes and salads.
Souper Natural: soups.
Sweet Briar Farm: pork (cuts and sausage), eggs.
Tastebud: ~~wood-fired oven baked pizza~~, bagels and bagel sandwiches, salads.
Wild Oregon: springers chinook, razor clams, steamer clams, rockfish cheeks.

Flowers & Nursery:

Gales Meadow Farm: vegetable starts, mini-gardens.
Garden Color: hellebores, other perennials.
Graceful Blades: fruit trees, huckleberry shrubs, other perennials.
Greengable Farms: cut flowers.
Honeyhill Nursery: hellebores.
Rick Steffen Farm: daffodils.

Kale and Potato Frittata

admin — Thu, 04 Mar 2010 19:39:28 +0000

Ingredients

3 cups coarsely chopped kale (remove ribs), about ½ bunch
½ lb. potatoes, peeled and cut into ½ inch cubes
1 small onion, cut in half and thinly sliced
2 garlic cloves, minced
9 to 10 eggs
¼ cup grated Pecorino cheese
3 Tbsp. olive oil
~ salt
~ pepper

Steps

1. Preheat oven to 400 degrees.
2. Beat eggs and cheese in a large bowl and set aside.
3. Heat oil in a large ovenproof skillet over medium. Add onions and potatoes. Cook for about five minutes, stirring occasionally, until the potatoes begin to brown and are just cooked through. Add garlic, saute briefly. Begin adding kale, a cup at a time. Stir, let the kale wilt, then add the next cup. Cook until all the kale is wilted and is a bright green.
4. Turn off heat, add salt and pepper to taste. Add eggs, turn heat back on to medium. As the eggs begin to set, use a spatula to lift up the mixture around the edges of the pan and allow the eggs to flow underneath. Cook until the eggs set on the edges but the middle is still runny. Place skillet in oven and bake until the frittata is slightly browned and puffy, about 15 minutes.
5. Remove from oven and let cool for five minutes. Carefully slide frittata onto a serving plate. If the frittata is sticking to the skillet just serve from the skillet. The skillet will be hot so use an oven mitt or potholder.

A Reason to Have Your Garden Ready

admin — Wed, 03 Mar 2010 19:53:17 +0000

Gales Meadow Farm will be back at the Hillsdale farmers market on Sunday, March 7th. We will be bringing many kinds of hardy vegetable starts, the kind that can be planted right now. There is no need to wait until June or July to enjoy fresh vegetables from your garden!

Here is what we will have:

* A hardy lettuce mix, including many kinds of lettuce – red and green leaf, romaine, and butterhead. 15 or more heads in one pot.
* Simpson Elite green leaf lettuce
* A mix of Bulls Blood, Detroit Dark Red, and Golden beets and a few pots with just one variety of beets
* A mix of endive and escarole
* Hardy bulb fennel
* Broccoli
* Little Marvel and Dwarf Gray Sugar Peas, both of them suitable for planting in the ground or in containers.
* Garden Sorrel
* White and Purple Kohlrabi
* Spigariello
* Mixed Kale
* Rainbow Chard
* Catawissa Topsetting onions

Topsetting onions?

Maybe you don’t know about the topsetting onions. Each of the tiny bulbs we planted in January will turn into 5-10 red spring onions, But you don’t want to pull them all. As they mature, tiny new onion bulbs will grow at the top of succulent stems. Let those harden a bit and replant them for a super abundant crop next year.

We will also be bringing a few “mini-gardens.” These are gallon pots with hardy greens or lettuce. They do not need to be transplanted – just keep them in a sunny spot and pluck off a few leaves or pea shoots at a time for a salad or garnish.

Check our website (link) for more information about our vegetable varieties and herbs.

- Anne Berblinger, Gales Meadow Farm

Savory et Sweet Menu February 21 2010 Market

admin — Sat, 20 Feb 2010 19:10:24 +0000

We offer 2 crepe batters. All share equipment with wheat & nuts:
White (unbleached gluten flour with real eggs, real butter & milk),
Dairy & Gluten Free Buckwheat (G.F.flour mix, buckwheat, whole grain drink, vegan butter & real eggs) Cooked in vegan or real butter ~ please specify

Savory Crepes

Flying Tomato $7

Rotisserie chicken breast, Gathering Together Marinara sauce*, ricotta cheese, parmesan cheese, fresh tomatoes, pesto* & spinach*

Veggie $6

chipotle cheddar cheese, tomatoes, onions*, salsa verde, sour cream & avocado with spinach
(add chicken breast $1)

Cheese $5

Choice of jack, blue OR chipotle cheddar & spinach* (or soy cheese: smoky provolone, cheddar with spinach)
(add ONE ingredient your choice for $1)

Blue Cheese/Pear $6

blue cheese, pear, dried crancherries, hazelnuts & spinach

Sweet Crepes

Paris $5

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

Huckleberry-Lemon Curd $6

with powdered sugar & whipped cream

Plum $6

Greenville Farms dried plums*, Ayers Creek organic Damson Plum preserves*, toasted walnuts with powdered sugar & whipped cream

Dark Chocolate Banana $6

with powdered sugar & whipped cream

Other

Soup $6 bowl & $3.50 cup

classic chicken vegetable in chicken broth, white wine, onions*, garlic, mixed market vegetables*, thyme, bay & tiny pasta
served with bread

Menagerie Snack Plate $7

Selection of winter fruits* & veggies* with nuts*, cheese and other goodies!
Served with Fressen Beer bread & smoked salmon spread, and mini whipped cream filled crepe

Beverages

Hot Tea $2
Hot Chai $3
Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2.50
Dark Chocolate Hot Cocoa with whipped cream $2.50
Hot Lips soda $2.25
Water $1

Grapevine February 21 2010 Market

admin — Thu, 18 Feb 2010 19:55:31 +0000

Looks like we’ve got another good market lined up. The nice weather will make harvesting a lot easier for the farmers. If you are thinking about working in your garden, several nursery vendors are at the market this week.

Food Front is holding its Winter Market Sunday event this weekend. From 9am-noon get free toast and coffee featuring Dave’s Killer Bread, Rose Valley Butter, and Sweet Creek Fruit Spreads, along with a free 4 oz sample of ZBEANZ Coffee. From 12-3, there will be a food demos.

Don’t forget that we are on our winter schedule. The remaining winter dates are: February 21 March 7, 21 April 11, 25. The weekly market season begins on May 2nd.

See you on Sunday,

Eamon Molloy
Market Manager

What’s Coming To The Market This Week?

You should find kale, mustard greens, spinach, salad mix, braising mix and a variety of chicories. Broccoli raab and swiss chard showed up at the last market and there should be more this week as well. Roots such as carrots, beets, leeks, parsnips, potatoes, onions, shallots, celeriac, rutabagas and radishes should be available. Apples, pears and hardy kiwi will be available as well.

Draper Girls will have plenty of lamb and goat. Pine Mountain Ranch will have a good supply of bison and chicken while Sweetbriar Farms will have plenty of pork. As for eggs, Greenville Farms, Jacobs Creamery, Pine Mountain Ranch and Sweetbriar Farms will have 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
Blossom Vinegars
Garden Color
Honeyhill Nursery
Llamamama Acres
Tastebud (no pizza this week-bagel sandwiches, soup & salads)
Vanveen Bulb

OUT
Ayers Creek Farm (back March 21)
Farris Seaman Plants
Gales Meadow Farm (back March 7)
Kookoolan Farms (back April 25)
Salmon Creek Hydroponics (back March 7)
Sungold Farm (back March 21)
Wild Oregon (back March 7)

Cheesemaking Class with Lisa Jacobs

There are still a few spots available for this weekend’s class. Learn how to make yogurt, crème fraiche and farmer’s cheese in your own kitchen from Jacob’s Creamery owner, Lisa Jacobs. Learn about milk, cheese making and taste some wonderful cheeses in a hands-on cooking class. A light dinner will be served.
- Saturday, February 20th from 5-7pm
- $75, two hour class includes light dinner, recipes and instruction for yogurt, crème fraiche and farmer’s cheese, cheese tasting, and the farmer’s cheese you make in class

Class held at Sweetwares (link), 6306 SW Capitol Hwy. Call 503-546-3737 for more information.

Cooking Ideas – Rapini with Garlic

Rapini (aka broccoli rabe or raab) is a brassica more closely related to turnips than broccoli. It has spiky green leaves with small broccoli like buds. Sometimes the buds have small flowers. Rapini is fairly easy to prepare. This week’s recipe (link) is pretty easy and can be easily adapted. As is, it’s an a great side vegetable. Toss in pasta ( penne or orechiette are best) and add pecorino cheese or crumbled sweet Italian sausage and you have a main course. Feel free to experiment. Enjoy!

Rapini with Garlic

admin — Thu, 18 Feb 2010 19:51:58 +0000

Ingredients

1 bunch rapini (washed and cut into 1 inch pieces)
3 garlic cloves
2 Tbsp. olive oil
~ salt
~ pepper
~ red pepper flakes (optional)

Steps
Bring a large pot of water to boil. Add some salt and place rapini in pot. Blanch for about 2-3 minutes. Drain, then submerge rapini in a bowl of cold water to stop the cooking process. Drain again and set aside.

Heat the olive oil and garlic in a large saute pan over medium heat until the garlic begins to sizzle. Add red pepper flakes with garlic and oil if desired. Add rapini and turn heat up to medium-high. Stir rapini until heated through and coated with oil and garlic. Turn off heat, season to taste and serve.

Availability List February 21 2010 Market

admin — Thu, 18 Feb 2010 19:35:32 +0000

(O)= certified organic

Produce

Deep Roots Farm, Albany

Greens: arugula, kale (several varieties), rapini (broccoli raab), spinach.
Bulb/Root vegetables: beets (maybe), potatoes, onions.
Other: bok choy, cabbage.

Draper Girls Country Farm, Parkdale:

Fruit: apples, pears.

Gathering Together Farm, Philomath: (O)

Bulb/Root vegetables: beets, carrots (bunch and loose), potatoes, onions, beets, parsnips.
Other: bok choy (maybe), cabbage (maybe), kale, braising mix.

Greenville Farms, Banks:

Other: hazelnuts, prunes.

Packer Orchards, Hood River

Fruit: apples, pears.

Rick Steffen Farm, Silverton:

Greens: Rapini (broccoli raab), spinach.
Root vegetables: beets, carrots, kohlrabi, potatoes, radishes, turnips, onions, potatoes.

Springwater Farm, St. Helens:

Mushrooms (cultivated): maitake, shiitake.
Mushrooms (wild): hedgehogs, yellowfoot, black trumpet (maybe).
Other: reishi, black and white truffles, nettles (maybe), miner’s lettuce (maybe).

Other Foods

Ancient Heritage Dairy: sheep’s milk cheeses.
Bigfoot Bakery: pitas, breads.
Blossom Vinegars: flavored vinegars.
Boyco Foods: honeys and honey based dressings and sauces.
Brownie Farm: brownies, shortcakes.
Columbia River Fish: salmon.
Draper Girls Country Farm: Apple, pear and cherry-apple-pear cider (all non-pasteurized), meats (goat, lamb).
Fraga Farms (O): goats 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.
Market Fruit/Packer Orchards: cookies, pies, jam, cider (maybe).
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.
Savory et Sweet: crepes and salads.
Souper Natural: soups.
Stephens Farm: cider, jams, apple butter.
Sweet Briar Farm: pork (cuts and sausage), eggs.
Tastebud: ~~wood-fired oven baked pizza,~~ bagels and bagel sandwiches, salads.
Wild Oregon: ling cod, crab, oysters, salmon, albacore razor clams.

Flowers & Nursery:

Garden Color: hellebores, other perennials.
Graceful Blades: fruit trees, huckleberry shrubs, other perennials.
Honeyhill Nursery: hellebores.
Vanveen Bulb: bulbs.

Savory et Sweet Menu February 7 2010 Market

admin — Sat, 06 Feb 2010 05:14:09 +0000

Savory Crepes

Who Dat $7

Bay shrimp, spicy & creamy Remoulade sea food sauce, tomatoes, green onions*, avocados & spinach*

Colt $7

Shaved, rare deli roast beef, blusabi sauce, red onion*, toasted walnuts, avocado & spinach*

Veggie $6

colby-jack cheese, tomatoes, onions*, fire roasted salsa, sour cream & avocado with spinach

Cheese $5

Choice colby-jack, havarti & spinach* (or soy cheese: smokey provolone, cheddar with spinach)
(add ONE ingredient your choice for $1)

Blue Cheese/Pear $6

Market pears with blue cheese, dried cherries, toasted walnuts & arugula

Sweet Crepes

Paris $5

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

Huckleberry-Lemon Curd $6

with powdered sugar & whipped cream

Apricot $6

Dried apricots, organic apricot preserves, toasted almonds with powdered sugar & whipped cream

Dark Chocolate Banana $6

with powdered sugar & whipped cream

Other

Menagerie Snack Plate $7

Selection of winter fruits* & vegies* with nuts*, cheese and other goodies!
Served with Fressen Beer bread & brie cheese, and mini whipped cream filled crepe

Beverages

Hot Tea $2
Hot Chai $3
Hot Coffee: Starbucks “Via” in Dark Roast or Columbian $2.50
Dark Chocolate Hot Cocoa with whipped cream $2.50
Hot Lips soda $2.25
Water $1