7/31 Chef in the Market Demo: Dax Erickson, The MAC Club

July 31, 2010 Chef in the Market Demonstration by: Dax Erickson, Chef de Cuisine; The MAC Club Recipes: Pickled Summer Vegetable Slaw Herb and Cucumber Relish Ingredients for Pickled Summer Vegetable Slaw: (Please note that any summer vegetable can be used. The time for the pickling is dependent upon the overall density of the vegetable [...]

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Grow Portland, Grow

Guest Blogger, Lauren Morse – You may have noticed the Portland Growers Alliance at recent Monday Pioneer Square Markets. We’re a brand new collaboration between Mercy Corps Northwest’s refugee agriculture program and Grow Portland, a grassroots urban agriculture organization. How does this collaboration work? Mercy Corps Northwest’s New American Agriculture Project (NAAP) supports recent immigrants [...]

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A Lesson in Canning Demystification

“It’s a miracle,” Michelle Cooper of Zoë’s Favorites Pickles and Preserves told me in response to my question about her small-business beginnings. Michelle, a former General Manager for Gustavs and the Rheinlander, and later Director of Food and Beverage at a large hotel, found herself busy, successful, and totally out of balance. “I was working [...]

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Weekly Market Report: Self-referential Edition

Watermelons turned up at Wednesday’s Shemanski Market. Saturday’s PSU Market could be in the melons too. Last week, PSU had 100s of fruits and veggies including okra, tomatoes, peaches, cherries, blueberries, new potatoes, green beans, zucchini/other summer squash, onions and garlic – garlic that is so fresh and tender it is waiting for a someone [...]

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Senate Bill 510: One Size Does Not Fit All

Senate Bill 510, also known as the FDA Food Modernization Act, seeks to make food safer for consumers. Portland Farmers Market believes in healthy, affordable and safe food for all, but worries how Senate Bill 510 will affect our vendors. At issue: As written, the proposed law’s ‘one size fits all’ regulations will hurt family [...]

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5 Questions for Russ Parsons

Russ Parsons’ knowledge of produce combined with his passion for seasonal foods makes his books and articles read like the  prose offspring of Alice Waters and Harold McGee. From his work home at the Los Angeles Times, Mr. Parsons’ beat includes everything from the gigantic agriculture industry to the ephemeral food fads of Southern Cal. [...]

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7/24 Chef in the Market Demo: Michael Uhnak, Besaws

July 24, 2010 Chef in the Market Demonstration by: Michael Uhnak, Besaws Recipes: Pork Loin Potato Salad Ingredients for Pork Loin: One 5lb Pork Loin 5 fresh peaches 1 lg yellow onion 1 bunch rainbow chard 3 sage sprigs salt pepper Directions for Pork Loin: • Roll cut pork loin • Pit peaches and cut [...]

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Market Report – Peachtopia Edition

Peaches at all Markets (more below). The 2 Thursday Markets are experiencing their second nice week of weather in a row. On the Westside Olympic Provisions will be on hand – I had their Navarre Chorizo sweated with green beans and garlic served over roasted potatoes (thanks Groundworks). The chorizo would have been equally as [...]

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Chef in the Market with David Anderson of Genoa and Accanto

Yesterday I had the pleasure of hosting a demonstration at the PSU Portland Farmers’ Market with Chef David Anderson of the newly-reopened Genoa and its sister restaurant Accanto. This weekend’s weather has been a bit confusing, starting off cool and cloudy and slowly burning off to gorgeous sunshine, and our audience started a bit on [...]

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Market Report-International Edition

Visitors from Tokyo Farmers Market toured our Shemanski Market yesterday and met with PFM Executive Director Ann Forsthoefel. The small delegation stopped by to gather ideas on how to improve their organization – now a year old and it is already drawing 10,000 people each Market day. PFM is recognized as one of the best [...]

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