Archive for November, 2010

Market Report – Week before Thanksgiving Edition

Of all the shopping that needs to get done between now and Thanksgiving Day dinner, the trip to the Market is the best experience you’ll have buying groceries this week – no checkout gridlock, the false glow of fluorescent lights replaced with the low natural light and fresh air and anxious shoppers darting around with lists and carts replaced relaxed, smiling people looking for something local to bring to the holiday table. With 2 Markets this week, reward yourself with good ingredients and a pleasant atmosphere.Squash & Leaves

First up is Saturday’s Feastival (Not a typo BTW) at PSU. This Saturday you can visit all your regular favorites plus special visits from Olympic Provisions, Ruby Jewel, Real Good Food, Arcane cellars & Pine State! Ideas: Local mashed potatoes with butter from Jacobs Creamery. Roasted Beets mixed with Freddy Guys toasted hazelnuts. Although everyone has a different idea on how to make the best kind, if you like Oyster stuffing PSU has bread, oysters, sage and parsley abound. Salmon from Simon Sampson/Columbia River Fish. Sassafras has relishes that will make next Sunday’s turkey sandwich all the more interesting. Mushrooms from Springwater. Brussels Sprouts which might not be sprouts nor from Brussels but are really under valued will be all around the market. Just go, you’ll be happy you did.

Tuesday at Buckman – same location but on a special day and with special hours 1 to 5 – our SE Market will reconvene for one afternoon so you can get your Thanksgiving foods. Buckman Market manager Jamie emailed in these highlights: Fressen- stollen(it’s yummy rich delectable holiday bread with dried fruits and almond paste—my favorite!), C+K flowers- with centerpieces and bouquets. Missionary chocolates will be on hand with a special Pumpkin Truffle! Tamiyasu- will be selling apples and pears for pie and will have for sale crust as made by Blue Gardenia. Tails & Trotters-hams and jowl bacon, Bittersweet Farms- honey and herbs, Sungold farm- cornucopia in the making) and our friends at Twist wine will have a few flavors for anyone who promised to bring wine.

Springwater Farm- mushrooms, mushrooms, mushrooms; and Kathryn Yeoman will be there cooking up a mushroom sized storm. DeNoble’s- Brussels Sprouts, giant celery, beets, carrots and turnips so big they are almost scary. Copper Crown- fine pestos, Vincent Family Cranberries- not sure about fresh but they will have dried and juice and a good addition to cranberries, Wandering Aengus- delicious hard cider. Olympic Provisions- fine cured meats for your appetizer buffet. Dave’s killer bread will kill in stuffing. Draper girls; apple, cherry, and pear cider as well as apples galore. Simon Sampson/Columbia River Fish- for the pescatarians out there who want a fresh salmon on their Thanksgiving table

PFM will have hot cider samples available while supplies last. We will also be hosting a menu station for folks that wait till the last minute to even think about the T-day line-up!

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T-Day Faves

What is your Thanksgiving day favorite? We asked the growers, ranchers, staff and volunteers at Portland Farmers Market that question.

What we discovered…Fresh, Seasonal & Local are good for 364 days a year, tradition trumps all else. Enjoy the video & keep checking back. Our twitter feed (to your right) is featuring 140 character Thanksgiving recipes.


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Market Report – Pies and Tart Edition

The Days Dwindle Down

Portland Farmers Market sends a big hearty Whoo-hoo to Monica, AKA The Tart Lady, who is moving on up to a deluxe bricks and mortar store (In Hood River, but there will really be a piece of pie). Monica joins the 50 or so business who got their start with PFM before moving into to their own permanent space. If you are in Hood River and need some lunch to go with that snow, stop in at 108 Hwy 35 for sandwiches, soup, really good coffee and believe it or not baked goods. Doors open Nov. 16 – Winter hours are Tuesdays through Fridays.

Thanksgiving draws near, plenty of ways to keep your holiday table local – Pies – apple, pumpkin or a local variation on pecan with filberts or walnuts. Cured salmon is cool, served with creme friache is better or visit Simon and take home your own line caught Coho. Wild Rice, cranberries or beets & carrots waiting to get glazed. “Nobody makes mashed potatoes like ______ makes mashed potatoes”, and that is because they use PFM potatoes. Last week Springwater had a sale on Chanterelles, could happen again or you could just pick up enough to go with your green beans or stuffing. And speaking of stuffing – celery, sage, onions, sausage, bacon, butter, oysters and bread; all the things you need to make what our informal survey last week said was the #1 favorite T-day dish.

This time of year, every time you’re in the grocery store, you walk by them. Maybe they are okay, maybe you think they are better than you can do, possibly they tempt you by being there, ready and not requiring any more energy than placing them in your cart. Whatever the case, pie crust isn’t that hard and you ought not to feel the need to buy frozen. You can make your own pie crust, your own pie and a little effort on the pastry side will make you a Thanksgiving All-Star. Still unsure, this Sunday, November 14th, Friend of the Market, the human recipe app, Katherine Deumling will show the pleasures of buttery crust while plying you with bourbon soaked nog. The question is will you remember any of the lesson later. Who cares? Learn more about an afternoon of booze, butter and baking by visiting Katherine’s website here. 

And if 3 hours of lessons is too much at a time of the year with too little time, you can learn to cook 140 characters at a time: PFM is tweeting T-day recipes from now until the 25. And then we will retweet all of the truncated recipes the day before Thanksgiving in our 1st ever Recitweetathon™. All the fun happens at twitter.com/portlandfarmers.

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For Your Consideration

OMG. Do you get Oscars for you tube videos. Well you should

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DeNoble's violet artichokes

There are some people in the world who know a whole lot about things most people don’t.

Patreece DeNoble talks about artichokes the way Dead Heads talk about Jerry: with excitement and unwavering passion. Which is a lot to say about the frequently misunderstood, edible member of the thistle family.

As a child, I remember wondering why someone would want to eat something that nature spent so much energy protecting. If you have ever seen an artichoke plant before, you know what I’m talking about. The plants themselves can be huge, with long spiky leaves that look like serrated, medieval swords. Out of the center of the plant grows a tall, thistle-like flower that if left to bloom, will produce a crown of bright blue and purple tendrils. The plant itself looks like something only a magician or royalty could eat.

It wasn’t until later in life, after bowls full of melted butter and scattered plates of discarded leaves, that I realized the glory of freshly steamed artichokes. Like pomegranates, hazelnuts, and coconuts, I’ve discovered that sometimes, the trickier it is to get to, the more delicious the reward on the inside can be. In the case of a plum-colored Italian artichoke, I’m talking all about heart.

DeNoble’s Farm has been growing some of the most tender, rich, and down-right tasty artichokes in Oregon for over a dozen years. Patreece has come to be known as “The Artichoke Lady” at the market, and raised her two children with other market vendors acting as a second family. So much so, that when her youngest child, Chandler, was too young to get up for market, Patreece would make a bed under her vendor’s table for him to nap under until it was daylight.

A place where he could have artichoke dreams…

While her kids are now in their teens, and Patreece no longer needs to set up a under-the-table bed, DeNoble’s Farm still holds true to the same ideals that got them growing in the first place: high quality, sustainable produce for all.

Artichokes were the first crop DeNoble’s Farm started growing, and still shine as their number one seller. By practicing sustainable crop rotations and staggered planting, DeNoble’s is able to have an incredible growing season, extending from early May through November. But they aren’t just growing artichokes anymore.

DeNoble’s Farm has expanded their produce variety, growing gorgeous carrots, bright green Brussels sprouts, and coastal broccoli that can’t be beat. And if that wasn’t enough, Patreece and her husband Tom are even toying with the idea of offering a CSA membership starting as early as next year.

DeNoble’s produce is grown without the use of spray or pesticides. And remarkably, every single artichoke that DeNoble’s sells was planted, grown, and picked by someone in the DeNoble family. Patreece DeNoble says they have tried to train people how to pick artichokes at their peak in the past, but have never been satisfied with the quality of their results. That means that the artichokes you buy at DeNoble’s booth are being sold to you, literally, by the hands that grew them. She even gave us some cooking tips for the end of this year’s harvest.

If you haven’t ever grilled artichokes before, now is your chance. Just slice the artichoke down the middle into two equal halves. Scoop out the fuzzy center and par-boil for about 10 minutes. Brush with olive oil and sprinkle with seasonings prior to grilling. Place on a hot grill and cook until tender, about 10 minutes.

Grilling not your thing?  Then add a twist to your traditional steamed artichoke by adding a few cloves of chopped garlic to the steaming water. The spicy bite of the garlic combined with the sweetness of the artichoke is a match made in heaven. Or if you’re not feeling like branching out quite yet, don’t worry, just eat those artichokes any way you feel like it and sing the praises of edible thistles all along the way.

That’s certainly what royalty would do.

Nicolette Smith

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The Fruit Tree Planting Foundation (FTPF) and Dreyer’s/Edy’s Fruit Bars are planting orchards across the country in a collaborative program called Communities Take Root (CTR). Through this exciting program, communities compete in a nation-wide vote to win a complete community orchard. FTPF orchards are a wonderful way for communities to grow fresh fruit for the community, beautify neighborhoods, strengthen relationships and build community food security—all through the simple act of planting fruit trees. The organization is now accepting applications for 2011. The first 125 qualified applicants will be in the running to win a free orchard, including free community workshops on planting, pruning and caring for fruit trees. Enter here>>

Portland Children’s Museum Free Night
Fri. 11/5, 4-8pm
4015 SW Canyon Rd. Portland
Free, Food Donation to Oregon Food Bank Suggested

Have a fun Friday Night and help the Oregon Food Bank–it’s free admission night at the Portland Children’s Museum! Explore the special limited-engagement Tinkertoy exhibit, Pet Hospital, Grasshopper Grocery and Butterfly Bistro, Clay Studio, Waterworks, Clay Pit, Treehouse Adventure, Vroom Room, and dance to the musical stylings of Greasy Kid Stuff. You’re invited to bring food items for the Oregon Food Bank along with you, (click here for the list of preferred items).

76th Annual Sausage & Sauerkraut Community Dinner
Sat. 11/6, 9am-8pm
4285 NW Visitation Rd, Forest Grove
Dinner Served 11am-8pm, $15 Adults/$7 Children (5 and under free)

Come experience tradition at the 76th Annual Sausage and Sauerkraut Community Dinner, a feast of handmade sausage, sauerkraut and applesauce made solely by hundreds of community volunteers and generations of families that have been in the small Dutch community of Verboort for over 150 years. Preparation for the sausage festival takes months, the sauerkraut alone takes six weeks to ferment in 50-gallon buckets. Nearly all of the food served at the Verboort Dinner is local and handmade–apples are plucked from nearby orchards and turned into applesauce, and the sausage is ground and smoked on the premises with a family recipe passed down through the generations.More info>>


Worm Composting Workshop
Sat. 11/6, 2-4pm
Zenger Farm, 11741 SE Foster Rd.
$40 per family

At this hands-on workshop at Zenger Farm you will learn how to turn your food scraps into garden compost using red wiggler worms. Learn everything you need to know about worm composting AND build your own worm bin to take home, full of red wriggler worms! Kids are welcome. Instructor Elizabeth Bryant has been living and gardening in Portland for the past 10 years. She loves growing food and flowers, and creating habitat for people and critters alike. She is a Certified Master Composter and OSU Master Gardener and operates a gardening business called Garden By Cycle. More info>>


InFARMation (and Beer!)
Tue. 11/9,  5:30-8:30pm
Holocene, 1001 SE Morrison St. Portland

Friends of Family Farmers hosts InFARMation (and Beer!) each month to bring the issues that Oregon family farmers face onto the radar of urban consumers, and the community in general. The topic changes each month, but always focuses on the larger picture of the connection between food and farms in Oregon. This month, the guest speaker will be Daniel Imhoff, researcher, author, and independent publisher who concentrates on issues related to farming, the environment, and design. He is the author of numerous articles, essays, and books and president and co-founder of both Watershed Media and the Wild Farm Alliance. More info>>


Heritage Pig Project Fundraiser Dinners
Tues. 11/9 & Wed 11/10 @ 7pm
OCI Restaurant, 1701 SW Jefferson St.
$75 per dinner

The Oregon Culinary Institute’s (OCI’s) Heritage Pig Project is a reflection of the Portland food community’s overarching mission to support local farmers and sustainable agriculture. On Tuesday, November 9 and Wednesday, November 10, the project will culminate with five-course dinner fundrais­ers for Chefs Collaborative and the Ecotrust “Farm to School” initiative, respectively. Both nights feature a five-course meal, each course a side-by-side comparison of the pen-raised pork and the pasture-raised pork, prepared in identical dishes. The meals will be accompanied by carefully selected local beer or wine from Upright Brewing and Chehalem Winery. Both events will be at 7PM at the OCI restaurant, located at 1701 SW Jefferson. Tickets are $75 per dinner – to purchase click here or contact OCI at 503-961-6205. More info>>


Growing Gardens’ Gardening Basics Workshop
Wed. 11/10 6-8pm & Sat. 11/13 10am-12pm
Location provided upon sign-up
Fee calculated on a sliding scale

Growing Gardens’ Learn & Grow program offers a variety of educational resources for all levels of gardeners in our community. Learn the basics of gardening with experienced and giving volunteers from Portland’s home gardening and sustainable agriculture communities. In this two-part series you’ll learn to plan, implement and care for a healthy, affordable, and sustainable veggie garden. Part II is a continuation of Part I. You don’t have to sign up for both parts, but you’ll get more out of the workshop if you do. Sign up by emailing Rodney@growing-gardens.org or call 503-284-8420. More info>>

The Open Kitchen Series
Sat. 11/13, 7pm
Abby’s Table, 609 SE Ankeny St.
$40, Purchase Tickets

The Open Kitchen is a new weekly food series that brings together local chefs, local food, and local movers and shakers in the food and health industry. Tonight, chef and educator Jason McCammon presents an evening that features his unique high school cooking program at the Sabin-Schellenberg Center in Milwaukie. The headliner for the evening is a braised lamb, locally sourced from a farm tied to Chef Jason’s program. Each main course will be paired with a premium wine from Fausse Piste, a local, boutique winery. You’ll also have the chance to talk with the owner Jesse Skiles of Fausse Piste, as he pours and shares a bit of history about each wine. Buy tickets>>


24th Annual Fix-It Fair
Sat. 11/20, 8:30am-2pm
3955 SE 112th Av. Portland

The 24th Annual Neighborhood Fix-It Fair is a FREE City of Portland event where you can learn simple ways to save money and connect with resources. Join your neighbors at Ron Russell Middle School for free workshops on weatherization, health and nutrition, water and energy savings, recycling, yard and garden care, and community resources. Let community experts educate you about how to spend less and stay healthy. More info>>


Willamette Valley Wineries’ Wine Country Thanksgiving
Nov. 26-28
Willamette Valley
Tasting Fees Vary

Celebrate a fruitful harvest and the beginning of the holiday season at Wine Country Thanksgiving, one of wine country’s longest running celebrations. More than 160 wineries and tasting rooms will open to the public for special tastings and holiday festivities. Explore backcountry roads leading to a rustic barnyard tasting rooms, visit one of the many new wineries and tasting rooms in the Valley, and enjoy this rare opportunity to see first-hand the valley’s small, family-owned wineries. Taste from the barrel, sample new releases and rare wines, meet winemakers and enjoy fabulous food pairings. More info>>


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Kohlrabi, Photo by Allison Jones

Kohlrabi and Mache Salad

Recipe by: Cameron Rolka, Culinary Management Student, The International Culinary School at the Art Institute of Portland

Leaving summer behind, kohlrabi and parsley root makes a crisp and refreshing salad for the fall. Kohlrabi grows similar to a cabbage and its flesh is crisp, juicy and with a mild radish and broccoli flavor. We find this salad still tastes delicious if you only have either kohlrabi or parsley root.

Serves 4

½ kohlrabi bulb peeled, sliced thinly
½ parsley root peeled, sliced thinly
½ red onion sliced thinly (soaking in ice water helps reduce their bite)
2 tablespoons capers (if using salt packed capers, rinse with water before using)
2 cups mache (or other delicate green, bibb lettuce works well)
2 tablespoons lemon juice
1 tablespoons olive oil
Pinch of salt
Pinch of pepper

1)    Toss kohlrabi, parsley root, red onion and capers with 1/2 tablespoon of lemon juice, olive oil, and a pinch of salt & pepper
2)    Lightly toss greens with remaining 1 ½ tablespoons of lemon juice and a pinch of salt and pepper. Be careful not to bruise greens, and make sure to taste and adjust seasoning.
3)    Mound greens onto a plate then top with the first set of ingredients, the more heavily dressed ingredients on top will balance the lightly dressed greens. Serve immediately.


A three-course lunch is $12 for the general public, $10 with a student ID.

To make your reservation, email: AiPDSharpRestaurant@aii.edu

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