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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.


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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

Entries in cabbage (2)

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.
Wednesday
Nov202013

Red Cabbage Agrodolce with Juniper Berries

6 servings

Sweet & sour (agrodolce) red cabbage is perfect either alongside a turkey dinner, or on a sandwich accompanying leftover roast. Neither too sweet nor too sour, the cabbage is instead transformed into a rich, meltingly tender, striking purple savory side dish, particularly festive with the addition of juniper berries.

Ingredients

1 medium head red cabbage (about 2 pounds)
⅓ cup extra virgin olive oil
1 medium red onion, thinly sliced
2 Tbsp. whole juniper berries
2 Tbsp. sugar
1⁄2 cup red wine vinegar
salt and freshly ground black pepper to taste

Steps

  1. Quarter and core the cabbage. Cut the leaves into 1⁄2 inch wide ribbons.
  2.  

  3. Add the olive oil to a wide skillet. Heat the skillet over a medium-high flame. When the oil is hot (shimmering, but not smoking), add the onion and the juniper berries. Cook, stirring, until the onion has softened, about 3 minutes.
  4.  

  5. Add the cabbage to the pan, tossing the ingredients together, then stir in the sugar and vinegar. Reduce the heat to medium, cover, and cook until the cabbage is tender and the flavors have mellowed and melded(about 20 minutes). Stir the cabbage occasionally as it cooks, adding water, a couple of tablespoons at a time, if the pan becomes dry. Reduce the heat if the cabbage starts to brown. Once the cabbage has cooked to your liking, season to taste with salt and pepper. Serve hot, warm, room temperature, or cold.

 

From Chef Kathryn Yeomans
The Farmer’s Feast
http://thefarmersfeast.me