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Winter Marketland

By Deborah Pleva

Apples

You’ll find these

Portland Farmers Market welcomes 2014 with the opening of the Saturday Winter Market at Shemanski Park, where local vendors greet market-goers with booths overflowing with seasonal produce, including purple and green kale, carrots, parsnips, beets, fennel, apples, pears, potatoes and onions, plus meats, seafood, eggs, artisan breads, cheeses and sweets – everything shoppers need to create seasonal meals from our local bounty.

The Winter Market, now in its third season, runs from 10 am to 2 pm on eight consecutive Saturdays, through February 22, 2014.  You’ll find over 35 vendors at Shemanski Park each Saturday, located on the Park Blocks between SW Salmon and Main.

In case of inclement weather, Portland Farmers Market staff will provide a covered seating area for shoppers to gather and visit. Market-goers can come visit their favorite vendor stalls, fill their baskets with fresh, local food and stay to enjoy freshly-brewed coffee and hot breakfast and lunch items such as bagels, egg dishes, soups, sandwiches, pizzas and tamales.

Prizes for Loyal Shoppers

Winter_Bounty

And all of this too

Did you know Portland Farmers Market offers incentives to shoppers who frequent the market three or more times each month? These shoppers will be entered in a monthly prize drawing for a basket of market goodies and the winning name will be drawn at the end of the final market day of each month. Stop by the information booth for additional details.

Winter Market Vendors (vendors new to Winter Market this season are in bold print):

Everyone worries about the turkey, but if you get the mashed potatoes and stuffing right, no one will even notice if a turkey is on the table. Add a good pumpkin pie and rich coffee and you’ve pretty much stuck the landing.

King and PSU are both in session this weekend to help take the worry out of the holiday production. First PSU 9-2 on Saturday:DSC_0045

  • Happy campers gluten free bread; gluten free stuffing.
  • Pearl Bakery – recently named one of the 10 best bakeries in the US, will have bread for stuffing.
  • Natural Valley Poultry – stock for better stuffing. Broth? No, you want stock, hearty, a building block for better foods. Ditto for eggs.
  • Corn meal stuffing. Gee Creek has corn meal. Cooking tip – baking powder become less effective over time, make sure your canister is less than 6 months old.
  • Brussels sprouts, those wee cabbages of love – all over the market.
  • Potatoes. Prairie Creek has lovely golden potatoes, which are the best for mashing (opinions may vary). Art at La Terra Vita has a great selection for roasting, mashing or baking.
  • PSU has mushrooms, vegs for roasting, sugar pumpkins for pie-ing. Butter, bacon and cheese for making everything just a bit better. Heidi ho is bringing the vegan, live cultured Chevre. 2 for $10.
  • Freddy Guys has wild rice and filberts for the NW take on Pecan Pie. DSC_0043
  • Eagle Organics, cranberries.

Sunday is the last market of the year at King on NE 7th & Wygant. We have a few more reasons to shop at King:

  • Weather – cold but dry.
  • Happy Campers on hand.
  • Unbound pickling.
  • Apples from Kiyokawa and the Draper Girls.
  • Picture perfect veg from Mudjoy & Groundworks.
  • Night Owl Roasters.
  • Troutdale Sprouts, which are much like Brussels sprouts only without the Euro attitude, from Winters farms.

Join us this weekend – make your Thanksgiving a little more local. Our markets are great places to show off Portland to visitors, guests and people you need to get out of the house for awhile.

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Spaghetti Carbonara recipe from our friends at Tails & Trotters. Thanks to Aaron Silverman. Guanciale and pancetta are different yet interchangeable for the purposes of carbonara. pancetta roll

Time: 30 minutes

1 pound spaghetti
1/2 pound Tails & Trotters guanciale (pancetta works too), cut into 1-inch x 1/2-inch
3 large eggs
1/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
1 teaspoon freshly ground black pepper
2 tablespoons parsley
salt to taste

  1. Bring a large pot of salted water to a boil & cook the pasta to your taste.
  2. Bring a large skillet to medium heat and add guanciale. Cook to a very light gold, stirring frequently.
  3. Remove from heat & oil, and set aside.
  4. Put eggs in a large serving bowl & whisk them lightly. Whisk in cheese & pepper.
  5. When the pasta is cooked, drain but leave a little water clinging to the noodles. Add the hot noodles to the bowl with the eggs & cheese and toss well until all the noodles are coated. Reheat guanciale (if necessary) and add to pasta with parsley & toss again.

Because our pork is so rich in hazelnut-oil, the fat has a much lower smoking-point than is typical. Cooking
over lower heat to render out the fat before heating slightly to crisp up is an easy way to avoid burning, which
causes some bitterness.

Be careful not to overcook the guanciale (or pancetta) – a lesser-done lardon will have far more flavor, and
over-cooked lardons can become hard nuggets when they cool.

Healthy Food For All

We’re huge fans of Grow Portland. A tiny organization with big goals & great ideas. They work to provide all Portlanders access to fresh food. We know them best through their booth at the PSU Market, but the majority of their work is done in community gardens, aiding refugee farmers through a partnership with Mercy Corps and programs like their seed club and educational outreach; empowering people to grow their own food.

DSC_0301Now we have another way to appreciate the thought and hard work of Grow Portland; Storage Share. You can order 100 pounds of food for $120. Although quantities will vary each order will contain about 30 lbs of Winter Squash (Delicata, Butternut, etc.), 25 lbs of Potatoes (Red and Yellow), 15 lbs of Onions (Red and Yellow), 10 lbs of Cabbage, 10 lbs of Carrots, 5 lbs of Beets, 4lbs of Turnips and 1lb of Garlic. You can use Storage Share to make the biggest Thanksgiving crudités plate ala Mona, use all the ingredients at once to make a hibernation stew or quite possibly just do one stop shopping for all your winter veg and support a great organization at the same time.

There are three pickup locations for Storage Stare next Friday and Saturday, including PSU. Grow Portland doesn’t just provide the food, they also advise us how to properly store a 100# of food – You can learn how to keep winter veg by visiting this page. Questions about using SNAP benefits for Storage Share should directed to: dbeller(at)growportland.org.

And speaking of small organizations with big goals, our sister organization, Farmers Market Fund, is again featured in this year’s Willamette Week’s Give Guide. FMF helps all Portlanders access to area Farmers Markets by matching SNAP benefits (currently up to $7 per visit at King Market). This in turn helps fills gaps in food budgets, offers healthy affordable food options and all the money is spent with area growers, ranchers and farmers. This is a winning formula and you can learn more about how to support the goal of healthy foods for all by visiting the Give Guide or donating directly on our website.

DSC_0296PSU and King are open this weekend. PSU is open 9-2 on Saturdays until December 21. That’s the Saturday before Christmas. King, located on NE 7th and Wygant, operates between 10-2 on Sundays . They’re open until November 27 – that’s the Sunday before Thanksgiving/Hanukkah.

Information and links complied Anna Curtin & Mona Johnson 

For the first time in a few generations, there are new rules proposed to update regulations concerning food safety with modern knowledge and practices. The main issue at PFM and other promoters of family and small acreage farms is that many of the proposed rules are not “scale-appropriate,” meaning the proposed rules and legislation may place undue burden (time and money) on small farmers and producers.

Data indicates that farms with less than $250,000 in annual sales will be spending 60% of their profits complying with the new rules.  As a result of these costs, FDA anticipates that some farmers will go out of business, fewer people will start to farm, and more farmers will have to seek off-farm jobs—all of which will contribute to a stagnation in the growth of sustainable farming and local food initiatives.

- From Farmers Market Coalition. Entire post here.

Broadly speaking, the intent behind this campaign is to make sure the FDA implements the bill as intended when it was signed into law. There’s a lot of concern that the nuances that most impact our farmers and growers will get lost in the rule making. Here’s the bullet points of FSMA provisions we want to protect (taken from National Sustainable Agriculture Coalition’s website):

  • Scale-appropriate regulations: Rejecting a “one-size-fits-all” approach, FSMA includes options for small, mid-sized, and direct-market agricultural operations to comply with equivalent state regulations or modified, scale-appropriate federal regulation.
  • Conservation practices: Recognizing that conservation practices have a number of public benefits, FSMA indicates that new regulations should not undermine beneficial on-farm conservation and wildlife practices.
  • Organic production: Acknowledging that organic production and food safety go hand-in-hand, FSMA specifies that new regulations must complement – not contradict – strict regulations for certified organic production.
  • Value-added processing: Supporting the development of new low-risk processing businesses, FSMA minimizes extra regulations for low-risk processing that is part of value-added production.
  • Paperwork reduction: Recognizing the burden on smaller operations, FSMA streamlines and reduces unnecessary paperwork for farmers and small processors.
  • Farm identity-preserved: Accepting that identity-preserved marketing has built-in traceability attributes, FSMA allows farm identity-preserved marketing as an option in place of government trace-back controls.
  • Training: Supporting the importance of training and capacity building, FSMA authorizes a new competitive grants program to train farmers and processors on food safety.

We are asking readers to jump to this page, to learn more about this issue that concerns our farmers and our markets and if so inclined, leave your comments with the FDA.

Back, Bacon

Bacon’s back at Sweetbriar Farms at PSU this week. Love the smell of bacon in the morning. PSU continues it’s  march, operating 9-2 until Saturdays  through December 21st, that’s the Saturday before Christmas. Even as the season winds down, PSU is still our biggest market offering endless options for local food choices, quality ingredients for the seasonal table and yes, holdiay gift ideas. For example, Eagle Organic Cranberries, Freddy Guys, and for pasture raised turkeys.

imageAt King on Sunday, we welcome back Tierra del Sol. Thanks to an especially active (?) Day of the Dead, the Micro Mercantes supported business missed the King Market last week. They’re slated to return this week, which means my Sunday morning breakfast and my Sunday outlook just improved. Tierra is snuggled in between Night Owl Coffee and Enchanted Sun Breakfast Burrito (for those who need; possibly desire) a more substantial tortilla filled goodie – that stretch on the North side of the reconfigured King Market is the single best 10 yards you’ll find on a Sunday – outside of your team’s first down marker.

Mudjoy is rocking it with the best displayed, most beautiul and fine tasting veg on either side of the Willamette – They are apearing at both King and PSU this weekend.20131013_130033

And speaking of Willamette, here not the river but the Weekly. They just published their annual Give Guide – an edition dedicated to highlighting some of the great community organizations who work hard to keep Portland being Portland. Our sister organization, Farmers Market Fund is in there. They have a goal of raising $10,000 this year. That 10,000 will be used to match SNAP benefits, which serves the dual purpose of helping families struggle to get food on the table and support farmers, growers and ranchers. Learn more; possibly give here

Be Tardy for the Party

IMG_2939Does the fact that Daylight Savings Time is happening again have you wondering if this weekend is about springing forward or falling back?  Well, in our world, it’s a little of both.  On Saturday, our fall hours go into effect at PSU.  This means that opening bell rings a half hour later and the market runs from 9am-2pm for the reminder of the season, through December 21st.  So go ahead and sleep in that extra half hour on Saturday, then set your clocks back an hour on Sunday before heading to the King Market at 10am (formerly known as 11am).

IMG_2946Now let’s talk about food, our favorite subject.  On Saturday, the PSU market will be bursting with all of the fall delights you expect, plus Unger Farms will have blueberries (blueberries! In November!) and Baird Family Orchard will have fresh pressed cider available.  Nut-tricious will be making their monthly visit to the market, offering freshly ground nut butters and La Mancha Orchard has heirloom apples and their crave-worthy raw and roasted hazelnuts.

In case you haven’t noticed, Chef Kathryn is back behind the stove at the Springwater Farm Soup Annex, just in time for soup season.  She’ll also be cooking up a special multi-course Dia de los Muertos Feast later that evening and we’ve heard there are still a few tickets left!

20131013_130033Many of you discovered the beautiful and often unusual produce at Mudjoy Farm in the spring.  Good news!  They are back this weekend at PSU and will be at King on Sunday too.  King has all bases covered with fall fruits, vegetables, eggs, baked goods, hot food, hot coffee and more.

Next Sunday, after stocking up at the King Market, you can enjoy an early afternoon multi-course supper with wine cooked by four of Portland’s most beloved chefs: Cathy Whims (Nostrana, Oven & Shaker), PJ Yang (Bamboo Sushi), Kelly Myers (XICO) and Kevin Gibson (Evoe, Davenport).  Held at Nostrana, what’s dubbed cheekily as The Trash Fish Supper will pay homage to lesser-known fish like Yellowtail Rockfish, Ivory King Salmon, Pacific Skate Wing, Wolf Eel and Sand Dabs.

A celebration of sustainability, discovery and deliciousness, the dinner will benefit Chefs Collaborative.  For tickets and more information, click here!

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