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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

Entries in Grapevine (12)

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
May192011

Chimichurri

Chimichurri is a parsley-based sauce from Argentina. Look a lot like a liquid pesto, chimichurri is a great condiment for grilled meats, chicken and seafood. It's very easy to make and will keep for a few days. Enjoy!

Ingredients
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
5-6 garlic cloves
2 tablespoons fresh oregano (or 2 teaspoons dried oregano)
½ cup olive oil
2 tablespoons red wine or sherry vinegar
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes

Steps
1. Finely chop (by hand or with a food processor) the parsley, fresh oregano, and garlic. Place in a small bowl.
2. Stir in the olive oil, lemon juice, salt, pepper, and red pepper flakes. Adjust seasonings.
3. Serve immediately or refrigerate. If chilled, return to room temperature before serving.

Thursday
Nov212013

Cranberry Mostarda

makes 3 cups

This sweet-savory mustard fruit condiment is magic paired with roast turkey, ham, pork, chicken, duck, or goose. It also makes for a lovely accompaniment to a charcuterie or cheese plate. And I am at a loss for a better way to elevate leftovers to a more elegant sandwich than with to slather a spoonful of fruit mostarda over sliced turkey...except if maybe you added Ancient Heritage Dairy Adelle Cheese and some crisp market salad leaves along with!

Ingredients
1 pound fresh cranberries
2 cups granulated sugar
2 cups water
3 Tbsp. dry mustard (such as Colman’s)
1 Tbsp. black or brown mustard seeds
1 Tbsp. yellow mustard seeds
salt
the zest & juice of 1 orange

Steps

  1. In a small, heavy-bottomed pot, combine the cranberries with the sugar and water and bring to a simmer. Cook for several minutes, until the cranberries begin to burst.
  2. Mix the dry mustard powder with enough additional water to make a thin, pourable paste. Add the reconstituted mustard, along with the seeds, to the cranberries. Season the mixture with salt. Simmer, stirring now and then to prevent scorching, until the mixture has thickened (it should be the consistency of melted jam), about 15 minutes. Remove from the heat. Stir in the orange zest and juice. Allow to cool to room temperature.
  3. The mostarda will keep, in a sealed container in the refrigerator for a week.

Chef Kathryn Yeomans ~ The Farmer’s Feast
http://thefarmersfeast.me/ or visit The Farmer’s Feast on Facebook
Hillsdale Farmers’ Market’s Feed Me Fresh Cooking Class

 

Thursday
Mar172016

Green Mac & Cheese

I was inspired to make this after one of our volunteers brought something similar to a market potluck last year. I love the way the greens cut through the heaviness of homemade mac & cheese, making it seem (almost) healthy. During their brief spring appearance, I like to use nettles because their rich, nutty flavor pairs perfectly with cheese. Any greens will do: spinach, mustards, sorrel, kale, green onion tops, or even broccoli florets all make nice substitutes.  (Want to come to market potlucks? Inquire about volunteer opportunities at the info booth).

Nettles, while uniquely delicious and more nutritious than all other greens combined, come with one catch--they sting! Once boiled or steamed, nettles are perfectly safe to touch, but take care when handling raw leaves. Read more about handling and cooking with nettles here.

Ingredients:

1/2 - 3/4 lb nettles, boiled and drained
1 lb penne pasta (or your favorite shape)
8 tablespoons butter, divided
2 tablespoons white flour
1/2 cup milk
2 cups half & half
1 pinch red pepper flakes to taste
1 pinch black pepper to taste
1 pinch ground nutmeg to taste
1 tablespoon dry sherry (optional)
8 oz Gruyere cheese, grated
8 oz fontina cheese, grated
16 oz sharp cheddar cheese, grated, divided
1/2 cup panko (Japanese bread crumbs)
smoked paprika


1. Preheat oven to 350 degrees. Butter a 9 x 13 inch glass baking dish with 1 tablespoon of butter and set aside. Blend nettles and half & half in a food processor and set aside.

2. Bring a medium saucepan of water to boil and add penne pasta. Boil 8-10 minutes. Pasta should be al dente. Remove from heat, run under cold water, drain and set aside.

3. Place a large heavy saucepan over medium heat, add 4 tablespoons of butter. When butter melts, whisk in flour, stirring as flour cooks a minute or two. Add milk, stirring constantly to avoid lumps. Then the sauce is smooth, add half & half, nettles mixture and continue to stir. Add red pepper, black pepper, nutmeg and sherry, stirring continuously. Add the three cheeses, reserving 1/2 C of sharp cheddar for later. Mix well until all of the cheese has melted and the sauce is consistently smooth. Remove from heat.

4. Add pasta to the pot of cheese sauce; stir until well mixed. Pour into prepared baking dish. Evenly sprinkle top of baking dish with reserved 1/2 C of sharp cheddar cheese. Cover with panko and dot with remaining butter. Sprinkle with smoked paprika.

5. Bake for 40-45 minutes, until bubbling and slightly brown on top. Let rest for 10 minutes before serving.

This recipe invites creativity: Reduce or increase the amount of greens to your own tastes. Substitute your favorite melty cheeses, or use just sharp cheddar. Skip the panko or use your own homemade bread crumbs. Change up the spices. Try stirring in lightly steamed, whole broccoli or cauliflower florets. Process raw leaves with the half & half instead of cooked for a brighter green (even nettles can be used raw, just be extra careful getting them into the blender).

Recipe adapted from the Hedgebrook Cookbook.

Thursday
Oct272016

Market 'Trick-Or-Treat' Soup

Although this is not how market shopper Lorinda Moholt presented this recipe to me, I couldn't resist giving it a Halloween spin. Think of it like this: you are dressed up as an adult, bag in hand, walking from booth to booth gathering treats (hopefully no tricks) from market vendors that you take home, lay out on the table, and gaze at in awe. The next day you binge on your goodies, chopping them up and turning them into this delicious soup. Coincidentally, it is also the perfect antidote to a candy hangover.

This isn't a traditional recipe with exact amounts or required ingredients. Rather, it offers open-ended advice for turning a wide variety of seasonal produce into an easy soup - one that proves good food does not have to be complicated. All recipes invite you to add your own spin; this one demands it, and then rewards you with the satisfaction of having created something of your own. Thanks to Lorinda for sharing her technique!


Serves as many as you want

1. Make a lovely pot of braised vegetables: garlic, leeks, diced carrots, savoy cabbage, celery, chopped kale or even collards, and any other vegetables waiting to be included. (To braise: cook chopped pieces on low heat in just enough broth to cover them, until they start to soften). Add sugar pumpkin or squash that has been well-cooked in the microwave (or standard oven), scooped out, and whirled in the food processor with some chicken broth.  

2. Season with salt and pepper, some curry and/or cumin and add more broth. If you have left over beans or frekkah (or farro, barley, rice, or lentils), put those in too. Simmer until cooked to your liking.

3. Just before supper, add a chopped up apple. Smile and serve, with a dollop of sour cream if you wish.


Recipe from market shopper, Lorinda Moholt.