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Getting Here

The market sets up in the Rieke Elementary parking lot in Portland, Oregon. Parking is available at both entrances. Fom Capital Highway: enter at Sunset Blvd and turn left into the lot along the Wilson High School track bleachers. From Vermont St: parking is allowed along the north side of Vermont as well as the south end of the Rieke Elementary parking lot.


View Hillsdale Farmers' Market in a larger map

Smoking is not permitted in the market or on Portland Public Schools property including the school parking lots.

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Contact information

Hillsdale Farmers' Market
PO Box 80262
Portland OR 97280

phone
503-475-6555

email
contact@hillsdalefarmersmarket.com

Thursday
Dec012016

Recipe: Crisp Parsnip Latkes

Try this twist on the classic potato latke featuring one of the season's tastiest new arrivals. Parsnips sweeten up with each frosty night and are just starting to reach peak flavor in December. As a bonus, parsnips don't have as much starch as potatoes, so you can skip the soaking and squeezing step.

Makes 24 Latkes, Serves 6

Ingredients

2 pounds (900 grams) medium to large parsnips, peeled & any woody core removed
1 small onion
2 to 4 heaping tablespoons unbleached all-purpose flour or potato starch
1 teaspoon kosher salt
1/2 teaspoon baking powder
Freshly ground white pepper
2 to 4 large eggs, lightly beaten
Mild oil with a medium-high smoke point, such as grapeseed, sunflower, or avocado, for pan-frying
Coarse finishing salt, such as Maldon sea salt
1 lemon
Optional accompaniments: applesauce, roasted smashed apples and pears and/or crème fraîche
 
1. Using the large holes of a box grater or a food processor fitted with the grating disk, grate the parsnips. You should have about 5 cups (730 grams). The parsnips may discolor slightly as they stand, but don’t worry. Grate the onion on the large holes of the box grater or fit the processor with the metal S blade and grate. It should look like pulp; mince or discard any large onion pieces.

2. In a large bowl, stir together parsnips, onion, 2 heaping tablespoons flour, salt, 1/2 teaspoon baking powder, and a few grinds of pepper. Stir in 2 eggs. If the mixture seems dry, add the remaining flour, baking powder, and eggs.

3. Line 2 or 3 sheet pans with paper towels. Place the prepared pans, the latke batter, a large spoon, and a spatula near the stove. Heat 1 or 2 large skillets over medium heat. Generously film the skillet(s) with oil (not more than 1/4-inch/6 millimeters deep). When the oil is shimmering and a tiny bit of batter sizzles on contact, start spooning in the latke batter, making sure to add both solids and liquid. Using the back of the spoon, flatten each spoonful into a circle 3 to 4 inches (7.5 to 10 centimeters) in diameter. Do not crowd the latkes in the pan. You'll get 4 or 5 latkes in a 12-inch (30.5-centimeter) skillet.


Recipe by Amelia Saltzman.

 

 

Thursday
Dec132012

Apple Crisp

Ingredients
Topping:
¾ cup all-purpose flour
¼ cup rolled oats
½ cup brown sugar
¼ teaspoon ground nutmeg     
¼ teaspoon salt
6 tablespoons chilled butter, cut into small pieces

Fruit:
3 lbs apples, peeled and thinly sliced
1 tablespoon lemon juice
1 teaspoon ground cinnamon

Steps

  1. Preheat oven to 375 degrees. Lightly butter a 2 quart baking dish.
  2. Toss together apples, lemon juice and cinnamon. Place fruit mix in baking dish.
  3. Mix together the dry topping ingredients in a large bowl. Add butter pieces and work in with your fingers or a pastry blender. Mix until the topping has a crumbly texture. Distribute topping evenly on fruit.
  4. Bake for 50-60 minutes until the topping is brown and fruit is bubbling.  

 Variation: Substitute pears for apples. Pears cook more quickly so check for doneness at 45 minutes.

Thursday
Jun042009

Apple-Berry Breakfast Crisp

(from Unger Farms)

Topping:

1 cup quick-cooking or old-fashioned oatmeal, uncooked
1/2 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
1 tablespoon all-purpose flour

Filling:

4 cups peeled and thinly sliced apples, about 4 medium
2 cups fresh or frozen sliced strawberries
1/4 cup firmly packed brown sugar
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Heat oven to 350 degrees

To prepare topping:


In a medium bowl, combine oatmeal, brown sugar, butter, and flour; set aside.

To prepare filling:


In a large bowl, combine apples, berries, brown sugar, orange juice concentrate, flour and cinnamon; stir until fruit is evenly coated. Spoon filling into 8-inch square glass baking dish. Sprinkle topping evenly over fruit. Bake for 30 to 35 minutes.

Thursday
Feb282013

Apple-Cabbage Salad

Ingredients
1 head savoy cabbage
½ small celeriac
1 apple
1 tablespoon cider vinegar
3 tablespoons grapeseed or canola oil
1 shallot
salt and pepper

Steps

  1. Remove and discard outer cabbage leaves. Cut in half, remove core and slice thinly. Peel celeriac, cut into thin slices then julienne the slices. Core and peel the apple, then slice and julienne like the celeriac.
  2. Peel and finely dice the shallot. Combine the shallot,vinegar, oil and a little salt and pepper in a large salad bowl. Add the cabbage, celeriac and apple to the bowl and toss. Taste and adjust seasoning if necessary.
Thursday
Mar312011

Arugula-Pear Salad

Ingredients
½ lb. arugula
½ cup walnuts pieces, toasted
1 Red Anjou or Starkrimson pear, thinly sliced
4 oz. blue cheese, crumbled
1 Tbsp. fig vinegar (or balsamic vinegar)
4 Tbsp. olive oil
~ sea salt

Steps

  1. Wash and dry arugula. Trim ends as necessary.
  2. Tear arugula into bite sized pieces and place in a large salad bowl. Add walnut pieces. Mix together vinegar and olive oil, add to salad and toss.
  3. Sprinkle a little sea salt, add crumbled blue cheese and toss again. Arrange pear slices on top and serve.