Weekly Market Report – Summer Markets; Had me a Blast

Today is the last day of the season for 2 of PFM’s Markets. Thursdays seemed to be especially cursed this year – it seemingly rained on 85% of our weekday afternoon Markets. A sentiment nullified by PFM Executive Director Ann Forsthoefel. When asked about her thoughts on the first full year of our 23rd Ave [...]

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9/25/10 Chef in the Market demo: Brad Root, Roots Restaurant

September 25, 2010 Chef in the Market demonstration by: Brad Root, Roots Restaurant  Creamed Local Chanterelles on Toast Serves 4 Ingredients for Toast: fresh baked focaccia olive oil salt and pepper Ingredients for Creamed Chanterelles: 1/4 lb. chanterelles, cleaned and cut 3 T shallots, diced 1 t  fresh thyme salt and pepper, to taste 1 [...]

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Weekly Market Report-Pears are Amongst Us Edition

Today may be the first day of Autumn but we are in the middle of Pear Season. Oregonians grow $110 million worth of the fruit. Pacific Northwesterners pretty much own the domestic and export markets. We love us some pears at the Market and not just because it is mandated as the official state fruit of [...]

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Pear Season

Pear cake. Pear chutney. Pear cider. And those are just the ‘C’s… A few weeks ago my better-half and I went out to Hood River for the Mt. Hood brunch train. If you haven’t heard of it, you’re not alone. The Mt. Hood Railroad has been choo-chooing through gorgeous apple and pear orchards all the [...]

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9/18/10 Chef in the Market demo: Doug Lum, Crave Catering

September 18, 2010 Chef in the Market demonstration by: Doug Lum, Crave Catering  Multi-Grain Blini with House-Cured Salmon Gravlox and Chive Crème Fraiche Yield: 12 or more appetizer servings Salmon fillets are cold-cured with salt, sugar, pepper, dill or any of your favorite herbs. It is imperative that the fish be absolutely as fresh as [...]

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Weekly Market Report – Begins with B-E-E Edition

B-E-E-F: Carman Ranch raises grass-fed beef in Oregon’s Wallowa Valley. If you are like me in the sense that you live in Portland for its urban amenities instead of its proximity to nature and the outdoors, nay the rugged outdoors, the Wallowa Valley is tucked up in the Northeastern corner of the state – closer [...]

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9/9/10 Taste the Place Demo: Adam Hawkins, Accanto

September 9, 2010 Taste the Place demonstration by: Adam Hawkins, Genoa and Accanto PEACHES, PROSCIUTTO & PURSLANE Ingredients: Purslane ·    available from Gathering Together Farms ·    is a succulent flowering plant ·    full of omega 3 fatty acids ·    flavor is slightly sour and resinous but mild and it is really a weed Prosciutto ·   [...]

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Weekly Market Report – Readers Edition

Suggested Reading List: The Market’s Mona Johnson did a great job with this month’s newsletter – Updates on the EverGreen Initiative (complete with stats), contributions from Market volunteer/Rockstar, Jane Pellicciotto and recipes from likes of cookbook author Cory Schreiber – it is a good read and it is all reposted below on our blog. If [...]

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Waste Not, Want Not

When does less equal more? When you’re talking about garbage, for one.  At Portland Farmers Market, we are serious about sustainability and the fact that less waste generated at our markets means more resources for the generations to come. This year, with generous support from the City of Portland, we launched our EverGreen initiative, a [...]

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Season Recipe: Simple Summer Tomato Sauce with Zucchini Salad

SIMPLE SUMMER TOMATO SAUCE WITH ZUCCHINI SALAD By: Cory Schreiber, Culinary Artist-in-Residence, The International Culinary School at The Art Institute of Portland Serves 6 SUMMER TOMATO SAUCE: 12 medium-sized ripe red or yellow tomatoes, cored, scored, blanched and skinned (see below for technique) 1/2 medium-sized sweet onion, peeled and minced 6 cloves of fresh garlic, [...]

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