Archive for October, 2010

If the Market had to have a favorite holiday, and why limit ourselves to one, it would be Halloween. At 9am our pumpkin carving contest commences (Until 12 or while supplies last). Simple carving tools provided. Prize baskets for adult and child (15 and under) awarded at 12:30.

All-ages children’s costume parade around the market assembles at 12:00pm at information booth. Goodie bags provided to all parade participants. What is more adorable than a pageant of young goblins, superheros and the occasional honey bee? That is not a rhetorical question – the answer is nothing, nothing is more adorable.

If you wisely avoid sharp, pointy things out of caution or fear, our friends at COUNTRY Financial are hosting a pumpkin painting this Sunday. If you think pumpkins are for pies – trick or treat at the market information booth, children’s costume parade at 12:00. BTW- it is the last Market at King this year, that alone should be motivation to get your relaxed Sunday self to NE 7th and Wygant between 10-2.

Back to PSU for a moment… Juniper Grove, Market Gourmet, Lavender Haven, Natures Fountain and Gala Springs are all lined up and ready to sell.

What is cooler than an accordion? An accordion with strings – 3 Leg Torso will be playing PSU between 11-2. Organic Gardening will have a stage and host demos – Springwater Farm’s Kathryn Yoemans shows off her cooking skills. (I hear she’ll be dressed as a chef for Halloween/the demo).

This Saturday’s PSU Market goes from 8:30-2 (New hours in November 9-2). King Market runs Sunday 10-2.

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October 23, 2010 Chef in the Market demonstration by: David Barber, 3 Square Grill

Autumn Apple Pie 

Makes 1- 10” Pie

Ingredients- Crust 

Much is made of the difficulty of making good pie crust.

Don’t overwork it; keep your butter cold, work quickly.

Don’t panic.

2 C AP flour

4 t sugar

1/8 t salt

3 oz. unsalted butter cut into small pieces

4 T ice water


  • In a large bowl combine flour, salt and sugar.
  • Cut in butter until it resembles coarse cornmeal, drizzle in oil and mix in.
  • Stir in ice water, 1 teaspoon at a time until it forms a ball, cut into 2 pieces, and wrap in plastic and refrigerate at least 4 hours.


Ingredients- Filling 

10 medium apples Galas, Granny Smith etc. Crisper the better.

1 T cooking oil

1 ½ c cane sugar

3 oz whole butter

¼  – 1/3 C AP flour

1/8 t nutmeg

1 t cinnamon


  • Peel and core apples. Cut into ¾-inch wedges. Toss in bowl with cooking oil.
  • Put a sauté pan on high heat, toss in apples and brown slightly.
  • Add cane sugar, toss quickly and let sugar caramelize. You want it nice and brown.
  • If the apples are wet it will take longer. You don’t want to cook the apples too much. If the sugar doesn’t start turning quickly, you may remove the apples from the pan and heat the sugar to caramelize.
  • Toss the apples and caramelized stuff with butter, let it melt in the heat, and then add flour, nutmeg, and cinnamon.
  • Stir together and set aside to cool.

Assemble Pie

  • Roll 1 dough out to fit a 9 inch pie pan.
  • Place crust in pie plate. Press the dough evenly into the bottom and sides of the plate.
  • Add cooled apple mixture and mound. Roll out second dough and spray edges with water and turn onto pie.
  • Poke a hole in the center to let the dough settle and start sealing the edge. When completely sealed, trim the edge and crimp.
  • Bake at 365 degree for 30 – 40 minutes until it starts to brown. Brush with egg wash and sprinkle with sugar.
  • Bake an additional 10 minutes or so until shiny and beautiful. Remove from oven and cool at least 45 minutes before cutting.

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Solace of Soup

Bowl o' Comfort - photo by Jane Pellicciotto

Soup soothes. Jewish and non-Jewish mothers alike swear by soup’s power to heal. Soup can feed an army with little more effort than feeding one person. Soup making is a mystery to some—the whole of a finished soup rarely betrays the parts that went into it, making improvisation seem risky. But soup begs for creativity and using what’s on hand. Soup is versatile, with endless possibilities—sweet or savory, hot or cold, thick or thin, meaty or veggie, complex or simple, elegant or humble. Soup can start a meal, be a meal or end a meal.

“Worries go down better with soup than without.” —Jewish Proverb

I used to be intimidated by the alchemy of what made a good soup good. I loved the idea of a big pot of hearty soup sputtering and simmering away on the stove, filling the house with a wonderful aroma. I took the plunge, followed a few recipes and began to see patterns in how soup comes together. Most soups begin with a saute of some or all of the following: celery, onion (or leeks or scallions) and carrots. With little more than water, salt, some herbs and possibly beans, soaked overnight, you have soup.

“Soup is cuisine’s kindest course. It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o’clock cup of tea or the cocktail hour.”
—Louis P. De Gouy, “The Soup Book”

Upon returning from a trip back east, where I captured and carried home a flu heavier than my suitcase, I craved a curative. I considered the state of random vegetables in the fridge, farmers market purchases from a week and a half earlier. Not quite shriveled but perhaps breathing their last few breaths. Despite my delirium, I looked forward to cooking, having been away for a week and missing the simple pleasure of preparing my own meals.

What I found: green peppers, a potato, a small zucchini, 3 small carrots, celery and half an onion. A few roma tomatoes sat ripening on the window sill. In the cupboard, a rare container of chicken broth.

Knowing I could throw these together and make a passable soup, I nonetheless turned to  Epicurious.com for inspiration. I found a recipe for Italian Chicken Soup (recipe also below) that would make perfect use of what I had. Like minestrone soup, this kind of recipe is forgiving, adding what is not called for and forgoing what you lack.

This is the way most recipes should be approached. Cooking this way leads to more cooking and more healthy eating. Fewer vegetables go bad from lack of use. Confidence builds with repeat practice. Don’t have zucchini? Toss in some frozen peas instead. Both add a touch of green even if their flavor is different. I didn’t have chicken, nor did I have ravioli, so I added broken up pieces of spaghetti instead. A nice addition might have been a can of chick peas or other beans in place of chicken. I also didn’t have parmesan to grate into the soup, only a small hard rind. I keep these scraps to boost the flavor of homemade vegetable stock, so I added one to the soup and fished it out later. The tomatoes on the window sill were becoming overripe, so I added those. Got stale bread? Toast it, rub with a garlic clove and pour the soup over it. Drizzle with a little olive oil. Heaven.

No matter what I left out or put in this soup, it did exactly what I hoped it would. It “steamed consolation” in this travel-weary, convalescing soul. I can’t say it promoted sociability but it did provide meals for the next few days.

Recipe: Italian Chicken Soup

Epicurious.com, Bon Appétit, March 1995
by Tammy Moore-Worthington: Artesia, New Mexico

Serves 4


1 tablespoon olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups canned low-salt chicken broth
2 medium zucchini, diced
1 carrot, diced
1 9-ounce package fresh cheese ravioli
1 1/2 cups diced cooked chicken
Grated Parmesan cheese


Heat oil in heavy large saucepan over medium heat. Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and sauté until vegetables are just tender, about 10 minutes. Add broth. Cover pot and simmer 10 minutes. Add zucchini and carrot. Cover and simmer until carrot is almost tender, about 5 minutes. Increase heat to high and bring soup to boil. Add ravioli and boil until tender, about 5 minutes. Add chicken and cook just until heated through, about 1 minute. Season soup to taste with salt and pepper.

Ladle soup into bowls. Serve, passing cheese separately.

Notes: substitute vegetable stock or water if desired; add beans, potatoes, mushrooms, tomatoes, shredded kale or other vegetables you have on hand; drizzle finished soup with olive oil.

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October 16, 2010 Chef in the Market demonstration by Debra Daniels-Zeller, Northwest Vegetarian Cookbook 

Garlicky Broccoli Raab and Spicy Seasonal Green Dip

The garlic in this recipe becomes sweeter and caramelizes as it cooks and compliments the raab.  If you can’t find raab, look for another seasonal green and try it.  The bitter tones in the greens are tamed by the garlic and lemon juice.  I like to serve this as an appetizer over toasted baguette slices.  It also makes a great side dish, a perfect addition to steamed grains, or a fun garlicky pizza topping.  Sprinkle with cheese, if desired.

Ingredients for Broccoli Raab: 

serves 4-6

1 large head garlic, cloves peeled and sliced

1/3 C olive oil

2 bunches broccoli raab-about 8 C finely chopped

Lemon juice

Sea salt to taste

Grated cheese, your favorite variety (optional)



  • Cook garlic cloves in a medium saucepan over medium heat in oil until lightly browned and crispy-about 3 minutes
  • Add raab, stir and cook until greens are soft, yet still bright green. (If using other greens, remove tough inner rib before cooking.)
  • Squeeze lemon juice and add salt to taste
  • Sprinkle with cheese, if desired

Seasonal Spicy Green Dip

This recipe is adapted from The Northwest Vegetarian Cookbook. I’ve used many different kinds of greens for this from spinach to kale and the fall/winter greens like kale and collards seem the tastiest, but they take a little longer to cook.  Use this dip as a spread for crisp corn or soft flour tortillas, serve it with chips, or offer it as a side dish.  If fresh local hot peppers aren’t available, use bottled peppers or a dash of cayenne.

Ingredients for:

Makes about 1 ½ cups

6 C finely chopped kale or collards, center rib removed

2 T extra-virgin olive oil

1 C finely chopped shallots

3-4 cloves garlic, minced or pressed

1 fresh hot pepper such as jalapeño, seeded and finely chopped

Apple juice or cider

2 T hazelnut butter

Lemon juice to taste

Pinch of salt

Finely chopped toasted hazelnuts (optional)


  • In a medium to large saucepan, steam greens until soft-about 15 minutes
  • Set aside to cool
  • Heat a heavy skillet over medium heat
  • Add the oil, shallots or onions, garlic, and jalapeño
  • Stir and cook until the onions are soft and the garlic is lightly browned
  • Mix in the greens, stir to coat with the oil
  • Place the greens, lemon juice, hazelnut butter, and salt  in a blender and puree until smooth and creamy
  • Sprinkle with finely chopped hazelnuts for presentation if desired

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The Gouda Lisa

Lisa Jacobs is an award-winning cheese maker, her crème fraiche is much talked about and much admired and much tasty. Now the Jacobs Empire is expanding with her introduction aged cheddar and Gouda. Tried, tested and retested these new cheeses are the culmination of years of training, practice and planning. Kudos to Lisa for her hard work and seeing a plan through.

Apples and cranberries are 2 of the things that Lisa says pair well with her new cheeses and not so coincidently, they are just 2 of the things that will be at the market this weekend as LaMancha Orchards joins us and the bog-people; the bog-farmers of Eagle Organic Cranberries are joining the PSU Market from Southern Oregon.

Also at PSU this weekend: Victory Estates olive oil, Nut-tritious foods plus all the usual faces selling pears, nuts, potatoes, bread and oh everything else that is season.

Speaking of season – King, Pioneer Courthouse Square, Shemanski are all up and running on their usual days until the end of October. They all keep the same hours 10-2, they are easy that way.

I have been enjoying a cocktail of 4 parts Vincent Family Cranberry Juice and 1 part Clear Creek Pear Brandy – shaken over ice and served up, I call it good. As for naming it that seems to be an issue all I can come up with is Crapear and that just ain’t right. Enjoy the Markets, enjoy the cool-clear-dry weather and enjoy bounty for they all come to an end soon enough.

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Portland Fall


Market Bounty


This weekend, I finally harvested the summer bounty I have been waiting for.

In October.

A few pounds of garden tomatoes, the last of the giant, bottle-size zucchinis, and a handful of lonely, lemon cukes, ready for the picking.

Not too bad for such a strange summer.

I’ve been in Portland long enough to know that it’s just not useful to complain about the weather. The rain will come and go, skies will sometimes be grey, and no matter how much we hate to admit it, it just might hail in the middle of June.


But when times get rough, you know, do-I-really-need-a-hoodie-in-August rough, I remind myself of the sage, if not cynical advice, of my Irish-blooded father with regard to living in this little part of paradise: You knew it was a snake when you brought it home.  Best not complain when it bites ya’.


And I have to tell you, from one Cascadia loving resident to another, it’s hard to find any place in the world more lovely and magical than Portland in the fall. It’s around this time of year when the leaves start changing from a subtle, mossy green to sunset orange, and the air outside smells like rain, rubber boots, and apples.

When the weather just feels cozy.

For the market, Portland fall means stalks of brussels sprouts, early winter squashes, and freshly roasted peppers. It means pumpkins, chai, and bright green collards ready to be sautéed with a touch of garlic, and a whole lotta love. And not to be forgotten, Portland fall is a reminder to us all of what’s possible with a combination of talent, commitment, and healthy earth. Fall is a time when Portland, Oregon really feels like Portland.

But it’s not just the harvest that makes this season so special. It’s also the re-inspiration of moth-balled traditions that invite us all to enjoy this fall season just as much as the last. In October, traditions begin to get dusted off, reinvented, or created right from scratch like a warm batch of chocolate chip cookies.

We can now make fires in our fireplaces, drink hot cider with wild abandon, or just sit in our favorite chairs and watch the rain fall outside. But this time, it comes with less of the curses of late-spring rain, and more with appreciation and child-like wonder of that elusive fall rain smell.

As you’re wandering about the market during these next few months, I encourage you to try something new in your food life. Grab that bizarre looking brassica and talk to your farmer about what she does with broccoli raab. Talk to the honey man and allow him to educate you on how to stay healthy and allergy-free by eating local honey. Grab some hard cider from Wandering Angus, or soft cider from Draper Girls and enjoy it with the people you love.

Dive on in, and start a new tradition.

Nicolette Smith

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October 9, 2010 Chef in the Market demonstration by Katherine Deumling, Cook with What You Have

Salsa Verde and Broccoli and Arugula Soup 

This is a versatile, zippy sauce. I often just make it with parsley garlic, lemon juice, oil and salt but the addition of capers, onions and egg make it even better. I use the simpler version over fried or poached eggs over a veggies hash of any kind—root vegetables or winter squash in the winter or new potatoes, peas, zucchini or corn in the summer. It’s a wonderful dressing for a pasta or rice or quinoa or lentil salad. It’s great with meat and fish that’s been roasted or grilled. I put it on sandwiches or mix a little into the egg yolks for a twist on deviled eggs or egg salad.


Ingredients for Salsa Verde:

¾ C finely chopped parsley

grated zest of 1 lemon

1 shallot or chunk of onion, finely diced (optional)

2-3 T capers, rinsed (optional)

1 small garlic clove, minced

¾ C extra virgin olive oil

2-3 T fresh lemon juice or white or red wine vinegar

Salt and freshly ground pepper

1 hard-boiled egg (optional)

Directions for Salsa

  • Combine all the ingredients except the egg, salt, and pepper
  • Mash the egg yolk until smooth, adding a little of the sauce to thin it
  • Finely chop the white
  • Stir the yolk and the white back into the sauce, season with salt and pepper and adjust lemon/vinegar as needed


Ingredients for Broccoli and Arugula Soup 

1 T olive oil

1 large clove of garlic, chopped

½  yellow onion, chopped

1 head broccoli, cut into large florets (approximately 2/3 pound)

2 ½  cups water, veggie bouillon or chicken stock

½ t kosher salt and black pepper, season to taste

1 ½ teaspoons ground cumin

1 cup arugula leaves, packed

squeeze of ½  lemon

sour cream or Greek yogurt for garnish (optional)

Directions for Soup

  • Heat olive oil in a large saucepan over medium heat
  • Add the onions and cook until soft and translucent, about 4 to 5 minutes
  • Add the garlic cloves and cook for another minute
  • Add the broccoli and cook for about 4 minutes, until the broccoli is bright green in color
  • Add the cumin, salt and pepper and stir to combine
  • Add the veggie bouillon, water or stock, lower the heat and cover.  Cook for about 8 minutes, until the broccoli has been softened and is just tender.
  • Working in batches, transfer some of the soup liquid and broccoli to a blender
  • Add half of the arugula leaves and blend until smooth
  • Transfer to a bowl or another pot while you blend the second batch of soup with the rest of the arugula.  (You can also use an immersion blender but the texture won’t be quite as smooth)
  • Return to a pot over a low flame, check to see if it needs more salt or pepper.
  • Add the juice of ½ a lemon and serve garnished with a dollop of sour cream or Greek yogurt if you’d like


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