Archive for May, 2010

May 29, 2010 Chef in the Market Demostration by:

Scott Ketterman, Simpatica


Roasted Asparagus Crostini with Mint and Juniper Grove Cheese


16 oz Asparagus, peeled

3T Olive Oil

2 Garlic Cloves, slivered

2 Calabrian Chiles (Substitute ½ tsp Chile Flake)

2T Parsley, chopped

1 T Mint, chopped

½ Lemon, juice of

2 t Salt (to taste)

½ t Black Pepper


1 Baguette

3T Olive Oil

2 T Salt


For the Crostini

  • Slice the bread into rounds about 1/8th of an inch thick. A sharp serrated knife will work best for this.
  • Toss the rounds in a mixing bowl with the salt and olive oil to coat evenly. Place the Crostini in a single layer on a baking sheet and bake at 350° until they are golden brown.
  • Should take about 5-7 minutes. Cool on the baking sheet. Crostini will keep for several days in an airtight container.

For the Asparagus:

  • Break off the tough ends of the asparagus and, using a vegetable peeler, peel them starting just below the tip to the root end.
  • Soak the asparagus in cold water for a few minutes to dislodge any sand or soil.
  • Remove the asparagus and shake off any excess water.
  • Toss them in a mixing bowl with the slivered garlic, olive oil, chiles, and salt.
  • Place the asparagus on a baking sheet and bake at 350° until they are completely tender. This may take twenty minutes.
  • When the asparagus are cooked, transfer them to a food processor and pulse them until they are the consistency of a chunky puree.
  • Fold in the lemon juice, parsley, mint and black pepper.
  • Refrigerate the mixture in a covered container until you’re ready to serve it.

To serve:

Spread generous amounts of asparagus onto the crostinis and garnish each one with a shave of Juniper Grove Cheese. (A vegetable peeler works great for shaving the cheese)

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Spinach with Tofu and Oyster Mushrooms

By Eric Wynkoop, Chef Instructor at The International Culinary School at The Art Institute of Portland

4-6 portions


¼ cup Light (color) soy sauce

2 tbsp Lime, lemon, or yuzu juice

1 tsp Ginger, grated or minced

2 cloves Garlic, grated or minced

1 pack (12-16 oz) Tofu, medium texture, ½” dice

6 cups Spinach or mesclun mix

2 tbsp Vegetable oil

2 cups Oyster and/or shiitake mushrooms, sliced

1 tsp Sesame oil


  1. Combine soy sauce, lime juice, garlic, and ginger in a mixing bowl.
  2. Add tofu and coat with dressing.
  3. Cover and set aside for 10 minutes.
  4. Place the greens in a serving bowl.
  5. Remove the tofu from marinade; reserve marinade.
  6. Heat a sauté pan over medium heat; add the oil; sauté mushrooms until soft.
  7. Add the tofu and cook until tofu is heated through; spoon tofu over the greens.
  8. In a saucepan, bring the reserved marinade to a boil.
  9. Stir in the sesame oil, then pour the hot marinade over the greens and gently toss.
  10. Enjoy immediately.

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If you are heading  to your SE Home after work tonight, stop by the Buckman Market at 20th & Salmon. Experts caution never to shop on an empty stomach, so grab tonight’s dinner from Star Anise – For $5 you can munch on JJ’s Noodles w/ginger-sesame sauce or Beans, Greens, and Barley Stew; this vegan treat combines great northern beans, collard greens, onion and

The Cherry Orchard by Anton...oops by Rick Steffen

spices. When you are full for tonight you can shop for your market fresh veg like Gathering Together’s sugar snap peas, practically sweet enough for dessert. If you are really thinking ahead – load up on starts from Blue Heron – they have the all too rare epazote or a blueberry bush from Dancing Light.

At Saturday’s PSU Market, there are peonies. The only flowering plant of the Paeoniaceae family, like many of us they are not from the pacific NW, but  thrive out here. Although the flower’s genetic home is in Asia, the name is classically Greek – Zeus, yes that Zeus, saved Paeon, from the wrath of his teacher by turning him into a flower. Thanks Zeus, every young man aspires to be a flowery, flower. Or thanks Zeus, it is a lovely flower. (It is).

Also at PSU this weekend we have The Creek Farms – Gee & Dee (no relation) fresh milled flours and cheeses, respectively. Berries and asparagus, Cherry Country will be here, a little early for the fresh stuff, but they have cherry products to hold you over. If you Sexton Ranch, Chop Charcuterie, Sweet Briar and Pine Mountain are all around if you are feeling the need for meat. (Or if you have time today stop by Buckman, the Reister’s lamb & feta sausage has all the cool kids talking). Twist, Wandering Angus and Upright Brewery all offer drinks to possibly better enjoy for the 3 day weekend.

Our King of Markets should once again get some sun. They have  Pine Mountain and Twist for the wine and dine category. Petunia’s for some desserts, Vicki’s for the gardeners a playground for the kids and Spunky Monkey for people who ease into their Sunday with caffeine. NE 7th and Wygant 10-2

Not this week but next: Buckman will have nice weather. Our new, shiny, shiny new NW 23rd Market opens – Kids Cook June 12th – $5 at Saturday’s PSU Market –  open to all ages, our first class is ½ full; Info and registration form here http://bit.ly/kidscook-pfm and worth mentioning again the Buckman Market will have nice weather – or we begin construction on the ark.

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Help grow the Fresh Exchange fund as well as your garden! Come to one or all four garden workshops held at the Buckman Market throughout the season, and all proceeds will benefit Fresh Exchange. Pre-registration is encouraged but not necessary (20 participants max). Workshops will be held next to the Fresh Exchange booth and include a tour of the Colonel Sumners Community Garden. Suggested donation: $10.

Workshops and Dates

Seeding, Planting and Watering 5:30 – 6:30 Thursday, June 3
This workshop is designed to help gardeners plan, plant and water their edible gardens to success.

Gearing up for the Winter Garden 5:30 – 6:30 Thursday, July 8
No better time then the heat of summer to get the winter garden going.  We will look at what plants do well in cool temperatures and how to protect them from Jack Frost to ensure a fresh harvest well into the winter months.

Organic Pest and Weed Control 5:30 – 6:30 Thursday, August 5
In this workshop we will explore methods for controlling pests and helpful hints to keep the weeds at bay.

Putting the Garden to Sleep 5:30 – 6:30 Thursday, September 2
As the season comes to a close we will discover ways to promote healthy soil fertility for a more fruitful harvest in years to come.  This workshop will discuss the uses of cover crops, mulching, composting and vermicomposting.

About the Instructor
Kji is a volunteer for the Fresh Exchange program as well as a dedicated farmer and educator with Edible Horizons. He will be sharing some helpful tips of the trade to get you on your gardening way.

You may also support the Fresh Exchange program, by sending a check made out to Southeast Uplift-Fresh Exchange to:

Southeast Uplift Neighborhood Coalition
3534 SE Main Street
Portland, OR 97214

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May 22, 2010 Chef in the Market demonstration by:

Amelia Hard and Allsion Bader, In Good Taste


Gnudi- Gnocchi Made with Ricotta and Greens

Crèpes with Strawberries and Crème Fraîche

Gnudi- Gnocchi Made with Ricotta and Greens

“Gnudi” are so called because one of the traditional stuffings for ravioli is a mixture of ricotta and greens – without the pasta envelope, the mixture is “nude.” These are easy to make, delicious, and a wonderful way to make use of the great fresh ricotta, seasonal greens, grating cheese, and eggs sold at the Portland Farmers Market. Choose greens that have relatively tender leaves, not the tougher kales and collards.


1½ pounds fresh seasonal greens (preferably a mixture of spinach, chard, mustard greens, etc.)

3 tablespoons unsalted butter

½ cup very finely chopped onion (or a mixture of onion and green garlic)

sea salt, to taste

freshly ground black pepper, to taste

1½ cups fresh ricotta (use one from the Farmers Market without added gums or other stabilizers)

¾ cup freshly grated Juniper Grove Redmondo or Parmigiano Reggiano

2 large eggs, lightly beaten

1 large egg yolk

freshly grated nutmeg, to taste

1 cup unbleached all-purpose flour

6 tablespoons melted unsalted butter

½ cup freshly grated Juniper Grove Redmondo or Parmigiano Reggiano

IMPORTANT NOTE: If you can’t find ricotta at the Farmers Market and are using ricotta that contains stabilizers (gums), you will need to drain it In the refrigerator, place it in a fine sieve or in a cheesecloth-lined coarse sieve, place a weight on it, and let it drain for 24 hours before proceeding with the recipe.


  • Remove the stems and tough central ribs from the greens and rinse them well.
  • Without drying them, place them in a saucepan, turn up the heat to medium, and steam, turning frequently with tongs, until all the leaves have wilted down.
  • Remove from the heat and let cool enough to handle comfortably. Squeeze in handfuls to get out as much water as possible, then chop as finely as you can.
  • Place 3 tablespoons of butter in a skillet over medium heat, and add the onions.
  • Sauté until the onions are translucent but not browned.
  • Add the chopped wilted greens, season lightly with sea salt and freshly-ground black pepper, turn up the heat, and sauté until the greens are completely dry.
  • Transfer to a bowl and let cool.
  • When the greens mixture is cool, stir in the ricotta, grated cheese, eggs, and egg yolk.
  • Season to taste with salt, pepper, and nutmeg.
  • When well-blended, gently but thoroughly stir in the flour, then taste again for seasoning. The mixture should be highly seasoned.
  • Cover and refrigerate for 30 minutes or up to 24 hours.
  • Set out two baking sheets, one lined with paper towels; set a skimmer or slotted spoon nearby.
  • Bring a large pot of water to a rolling boil.
  • Meanwhile, form the dough into walnut-size balls and place them on the unlined baking sheet.
  • When the water is boiling, add enough salt so that you can taste it, then add about a quarter of the gnudi to the boiling water.
  • Stir gently once or twice to make sure that they don’t stick to the bottom of the pan. As the gnudi finish cooking, they will rise to the surface.
  • Lift them out with the skimmer or slotted spoon and place them on the paper towels to drain. Cook the rest of the gnudi in the same manner.
  • Brush some of the melted butter on the bottom of a baking dish large enough to hold all the gnudi in one layer.
  • Place the drained gnudi in the baking dish, drizzle them with the remaining melted butter, and sprinkle with the grated cheese. (At this point, the gnudi can be refrigerated again and held for up to 24 hours before final baking.)
  • When you are within half an hour of serving the gnudi, heat the oven to 400°.
  • Place the baking dish in the preheated oven and bake the gnudi until the cheese on top is bubbling, about 15 minutes.
  • Serve piping hot on warmed plates.

Crèpes with Strawberries and Crème Fraîche

Makes about 20 six-inch crèpes

This is Julia Child’s no-fail crèpe recipe, made in a blender. Be sure to add the ingredients to the blender jar in the exact order called for!


1 cup cold water

1 cup cold milk (whole milk or 2%)

4 large eggs

1/2 teaspoon salt

2 cups sifted unbleached all-purpose flour

4 tablespoons melted unsalted butter

canola oil

1 quart fresh Oregon strawberries

2 cups crème fraîche

1/4 cup superfine sugar

confectioners’ sugar for garnish


  • Put the water, milk, eggs, and salt into the jar of a blender. Add the flour, then the melted butter. Cover and blend at top speed for a full minute (use a timer!).
  • If bits of flour adhere to the sides of the jar, dislodge them with a rubber scraper and blend for a few seconds more.
  • Pour into a bowl, cover, and refrigerate for at least 2 hours or up to 24 hours.

NOTE: The batter should be the texture of light cream, just thick enough to coat a wooden spoon. If, after making your first crèpe, it seems too heavy, beat in a little water, a spoonful at a time. Your cooked crèpe should be about 1/16 inch thick.

  • Making the crèpes: The first crèpe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat.
  • Put the crèpe batter in a large measuring cup or a pitcher with a pouring lip.
  • Choose a crèpe pan or small nonstick skillet with a 6” to 7” bottom diameter, and brush it lightly with canola oil.
  • Set it over medium high heat until the oil is almost smoking.
  • Immediately remove it from the heat and, holding the pan in your dominant hand, pour with your other hand enough batter to barely cover the bottom of the pan, quickly tilting the pan in all directions to run the batter evenly to the edges of the pan in a thin film. This whole operation should take no more than 2 or 3 seconds.
  • Return the pan to the heat for a minute or two. Then carefully lift one edge of the crèpe with a spatula or with your fingers, and if the underside is a nice light brown, turn the crèpe with the spatula or with your fingers.
  • Brown the underside of the crèpe lightly for about 30 seconds; it won’t get more than a spotty brown and will be the inside of the filled crèpe.
  • Slide the cooked crèpe onto a plate and continue cooking the remainder of the batter.
  • If you’re not serving the crèpes immediately, separate them with plastic wrap, cover the stack, and refrigerate them for up to 24 hours.
  • Up to 90 minutes before serving, rinse, core, and slice the strawberries.
  • Mix the crème fraîche and sugar.
  • Lay out one crèpe with the spotty underside facing up. Spread about 1½ tablespoons of the sweetened crème fraìche on the top half, then place a scant quarter cup of sliced strawberries over the crème fraìche and roll the crèpe around the berries. (Roll from the top down, enclosing the berries first.)
  • Repeat with the remaining crèpes.
  • Place on plates. (At this point, the crèpes may be held for 1 hour before serving.)
  • Just before serving, garnish with a dusting of confectioners’ sugar shaken through a fine sieve.

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Coffee to Go

Katherine Deumling doesn’t believe so much in running to the grocery store for a missing ingredient, she likes to create with what she has on hand – she is like a human iphone app that way. Stop by the Fresh Exchange Booth at today’s Buckman Market and learn how Katherine makes Greens Pesto; Carrot and Chickpea Salad with cumin and lemon; and more. If you can’t make Buckman today, Katherine teaches cooking classes, On Saturday, May 22, 3-6 pm she will teach the fine art of Hearty Salads and One-dish Meals with Grains, Beans, and Veggies . Learn more by visiting Katherine’s web site.

Also happening at Buckman today, wild outbreaks of sunshine and Trailhead coffee roasters with small cups of espresso at the $1 and $2.  And take a 12oz. bags o’ beans for $10.

Saturday, as of this moment, should be cool and dry – although the weather has been changing dramatically with little to no notice – this weekend might be the last chance to wear the clothes you call gear for many months. Zip and Velcro yourself into your warm dry things and visit the PSU Market for pea shoots – for early shoppers, Rick Steffen has limited amounts of shelling peas. Strawberries will be in – Unger Farms is making its first visit of the ought 10 season with berries, berries and surprisingly, more berries. Simon Sampson of Columbia River Fish, warns us there are only 2 weeks for wild, spring Chinook.

If you think Saturday night’s weather is conducive to staying in with a book or movie, Upright Brewery returns to the market with their handcrafted beers or you can stop by Twist Wine and taste their Chenin Blanc. Twist’s Chenin Carlton (no relation) promises is great for “summer barbecues, parties and general fun. Ours is a very versatile crisp, dry wine that pairs with lots and lots of different foods & moods” – a case goes for $100 which is just $8.33 a bottle.

Twist can also be found Sunday’s at the King Market on 7th & Wygant between Prescott and Alberta every Sunday between 10-2. The King of Markets is also where you can find Petunia’s, even though they will be returning to PSU for the next 2 weeks. T minus two weeks for our new NW Market to open and we are a month away from Monday’s new Pioneer Courthouse Square Market.

Enjoy the weather while it lasts, you know you don’t like it when it is too hot either. Bundle up and we will see you at one of our 3 Markets this week. Follow us on Twitter for up to the minute info.

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Photo by Jane Pellicciotto

And they eat, too! That is, they eat healthy, interesting food if you let them dive in and create. This is exactly what kids did on Sunday, May 2nd, at the opening day of the King Market, which was abuzz with activity…and a lot of children.

Thanks to the Merry Kitchen’s Julie Merry, kids of various ages stepped up to the Kids Cook table and made their own herb butter. Not one kid uttered the word yuck when asked if they wanted to mix the green stuff into their butter—chives, basil, parsley. Kids could also make a lettuce wrap with their choice of filling—grated beets, chopped apples and fennel, goat cheese and a berry vinaigrette. One young girl couldn’t answer when asked how she liked it, her mouth full of cheese. Instead, she gave an enthusiastic nod of the head, beet juice running down her chin. Last year at the King Market, Bryant Terry, author of Vegan Soul Kitchen, also cooked with beets—a beet and apple salad.

Empower kids with some curiosity and freedom to create, and all of a sudden, they’re clamoring for foods some adults won’t even eat. The Merry Kitchen will be teaching drop-in cooking classes for kids of all ages on June 6 and August 1st at the King Market.

–Jane Pellicciotto

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Photo by Amy Nieto

Beginning in June, junior chefs can cultivate their culinary skills and experience a cornucopia of farm-fresh foods by enrolling in open air market cooking classes at PFM’s Saturday PSU Market. The classes are taught by chef instructors and students from The International Culinary School. Classes are $5 each and include a market shopping trip, professional hands-on instruction, chats with area farmers, and recipes to take home and share with family & friends.

Click here for class schedule and registration information.

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