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Archive for July, 2012

Seasonal Recipe: Summertime Pizza

Summertime Pizza

Recipe by Chef Mat Kline, Culinary Director,  The International Culinary School at the Art Institute of Portland

This unique pizza forgoes the usual blanket of tomato sauce and cheese and makes great use of the summer produce available at the market right now.

 The Oil Infusion

1 cup Olive Oil

1 head of Garlic

10 sprigs of Thyme

1 Tbsp. Crushed Peppercorns

  1. Peel the entire head of garlic, then crush cloves with a knife.
  2. Add the garlic, thyme and peppercorns to the oil and heat over medium heat.
  3. Once the oil begins to simmer remove from the heat and let it stand at room temperature.  Reserve.

The Dough

1 Tbsp. Active dry yeast

2 fl. oz. Water, Hot (90°F/32°C)

14 oz. Bread flour

6 fl. Oz. Water, cool

1 tsp. Salt

1 fl. oz. Olive Oil

¾ oz. Honey

Total dough weight: 1 lb. 8 oz.

  1. Stir the yeast into the hot water to dissolve. Add the flour.
  2. Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes.
  3. Place the dough in a lightly greased bowl and cover. Ferment the dough in a warm place 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated up to 2 days.

Try these on pizza. Photo by Allison Jones.

The Pizza

1 lb. Dandelion Greens or Mustard Greens

1 Whole Roasted Chicken

1 Large Heirloom Tomato

3 Apricots

8 oz. Manchego Cheese or your favorite market cheese

½ Bunch Cilantro

6 oz. Salami

Salt and Pepper to taste

  1. Remove thick center ribs from greens and slice leaves into ribbons.  Saute greens in some of the reserved infused oil and season to taste with salt and pepper.
  2. Slice the salami into thin slices then cut them in half. Dice the Apricots and Heirloom Tomatoes, Chop the Cilantro, shave the Manchego, and pick the Chicken, all into bite sized pieces. By having the pieces small you can ensure less will fall off when you cut and serve it.
  3. On a lightly floured surface, roll the pizza dough into very thin rounds. Brush with reserved infused oil and spread your desired toppings on the pizza evenly using the cheese last.
  4. Bake at 400°F (200°C) until crisp, golden brown and bubbling, approximately 8 to 12 minutes.  NOTE: It’s good to have a pizza sheet that has holes in it to ensure even baking.

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Article, Pictures & General Yumminess from Friend of the Market, Katherine Deumling. This post originally appeared on Katherine’s blog. She won’t say it so I will; any meal with potatoes & aioli on the same plate is a #WINNER. In addition to inspiring you to get up and cook, Katherine can teach you old favorites and new tricks. Check out her website. Enjoy her summer meal.

This is what a winner looks like,
Charlie Sheen

Herbs, hardboiled eggs, salads, fresh fruit, bread, cheese. . . .zucchini and green beans starting to come out of my ears. . . .It’s a good time of year for cooking (or assembling) with what you have. And as much as I love to cook I don’t really want to be at the stove much (other than making jam and baking pies and tarts) these days. We’ve been having a lot of  dinners of late that I loosely refer to as Abendbrot–the German word for a light evening meal, meaning literally evening bread.

I use the term to refer to any meal that is cobbled together with a variety of cold or room temperature items. Last night it was cooked green beans with aioli, the last jar of tomato jam from last fall, some bread, a few hard-boiled eggs and a bunch of blueberries. It might be steamed artichokes, a green salad and bread, or roasted beets, some canned tuna (delicious Oregon Albacore) and a white bean salad.

We’ve been digging our first couple of hills of potatoes and they need nothing more than salt or a bit of aiolior some fresh parsley to be perfect. And speaking of  parsley I made a pesto with parsley and toasted pumpkin seeds last week that may well find itself into my Herbs in the Kitchen class in August. If you grow a few of your own herbs, they are really the cheapest and tastiest way to shape a meal.

Toasted bread topped with parsley and pumpkin seed pesto and a fried egg.

When I’m really pressed for time dessert has been fresh fruit, as is, and thus my five-year-old has become an expert cherry eater and cherry pit spitter. But I have also been staying up late or baking in the afternoon and then working late at night to make this fantastic cherry slab pie from SmittenkitchenDavid Lebovitz’s blackberry sorbet , the Tutti Frutti Crumble from Super Natural Everyday and jam after jam after jam.

Cherry slab pie from smittenkitchen.com–you get a bit more crust per cherry, it feeds an army and is most of all perfectly delicious.

This time of year is a conundrum for me. I get greedy. I want to pack that freezer with berries, make all my favorite jams and keep up with the green beans and parsley and squash in my garden. I have this slightly frenzied feeling in my body that is hard to control that makes me pit cherries and apricots faster and carry more canning jars up from the basement at once than is wise. I’m racing with myself and some deep-seeded need to preserve and not waste and take advantage of our ridiculous bounty right now. I feel so blessed to have all this amazing produce and fruit at my finger tips. So it’s one part greed and one part responsibility to use it and make the most of it and be frugal, frankly, so that for several months out of the year I wont buy much fruit at all. It’s a privileged position to be in–to have a flexible enough schedule to do this kind of thing–and a choice I’ve made deliberately. And I’m very grateful for that. And at the same time I want to let myself relax a bit and enjoy these fleeting weeks of warmth, neighbors on the porch sharing in that cherry pie, the sticky jam jars and even the fruit flies.

Happy eating, cooking and preserving!

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Summer-y Summary

All of this dry, warm weather has not only improved Portland’s collective mood, it has worked wonders in the fields and orchards as well.  Berries.  Peaches.  Tomatoes.  Corn.  Basil.  Padron Peppers.  Squashes and their blossoms.  All of these summer delights will be waiting at our markets to be either baked, stuffed, grilled, slathered with butter or eaten right over the sink, juices running down your arms.

Looks like summer, tastes like summer. Must be summer.

Tonight is our Kenton Market in North Portland.  It’s located at the corner of N. Denver and N. McClellan and runs from 3-7pm.  This week we welcome Greenville Farms into the Market Family.  Greenville, along with Sun Gold Farm, Food Waves and The Good Food Farm have your summer produce needs covered.  Jim Dixon and his buttery olive oils and salty salts  will be making his monthly cameo at Kenton tonight.  And speaking of cameos…Cameo Coffee will debut this week, offering their single origin coffees in both freshly brewed and micro-roasted bean formats.

Our PSU Market is still the best reason to wake up early on Saturday morning.  From 8:30am-2pm, you can wander through over 150 stalls, loading your basket with the finest, freshest, local-est food imaginable.  Vegetables galore.  Meat, cheese, bread, wine.  Berries for cobblers, shortcakes or this.  Cherries for pies, clafloutis or this.  For salad days (the literal kind), Evan’s Blueberries now has homemade blueberry wine vinegar for your new favorite dressing.

Also at the PSU Market this weekend, Portland Monthly will be handing out free magazines near the Chef in the Market stage.  This week’s chef is Gregory Gourdet of Departure, who recently lit up the stage during the 2012 COUNTRY Chef Challenge.  Check out COUNTRY’s website for the chef’s super seasonal recipes.

Heads up–next Saturday, our sponsor Dave’s Killer Bread is celebrating a killer milestone:  the 7th Anniversary of the debut of their bread at the market.  The breadiversary event heats up at 11:30am when three local chefs will face off in a sandwich throw down, stuffing market-sourced sandwich ingredients between two slices of Dave’s bread.  Stay tuned for more details.

Our King Market at NE 7th and Wygant is THE place to be on Sundays from 10-2.  We’ve got music, a rainbow of fruits and veg and brunch-y foods like crepes and breakfast burritos–not to mention everything you need to make brunch at home. Especially if your idea of brunch involves some combination of eggs/cheese/bread, as it should.

Next Thursday at our Buckman Market, bring your appetite and a $5 dollar bill.  Yep, it’s time for our second annual Franks A Lot Fundraiser, where your contribution goes to support Fresh Exchange, the market money matching program for low-income shoppers, AND gets you a hot-off-the-grill frankfurter or sausage, complete with market fixins.  Franks for your support.

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Pictures, Recipe & Article by Carrie Cowan
 
When you read about the care and effort that goes in to growing and harvesting Rainier cherries you will gladly pay $4-5 dollars per pound for these little gems.  Rainiers are the sweetest, most delicious cherries out there.  Originally developed at Washington State University in the 1950’s, (Go Cougs) Rainiers are the pale yellow, blushing cherries that are so bountifully offered at the farmer’s markets right now.  Though Rainiers are lovely, they are very delicate and difficult to grow.  In eastern Washington, where the cultivar

Bake Me!

was first developed, cherry farmers watch over their orchards like new mothers.  Too much wind and the cherries will bruise.  Too much rain and they’ll split.  Farmers even hire helicopters to “air dry” the cherries after a sudden rain storm.  Rainiers must be hand-picked and hand-sorted.  All this effort over cherries?  Yes, these cherries are worth every ounce of the attention they receive.  Here is a sweet little dessert that’s just right for highlighting Rainiers.

 
Mini Cherry Streusel Pies
·         1 prepared pie crust
·         1 ¼ lb. Rainier cherries, pitted and halved (about three cups)
·         1 t. lemon zest
·         1 t. lemon juice
·         2 T. sugar
·         2 T. flour
 
For the streusel topping
·         3/4 C. sugar
·         3/4 C. flour
·         pinch salt
·         1-2 T. water
·         1/8 t. cinnamon
·         1/4 C. softened butter
Preheat the oven to 350 degrees.  Cut the pie crust into 9 rounds with a drinking glass and press the dough into a muffin tin.  The rounds should reach about half way up the sides of the muffin tin.  In a bowl, combine the cherries, lemon zest and juice, 2 T. of sugar and the flour.  Toss gently and spoon the filling into the 9 pastry-lined cups.  In another bowl combine the streusel ingredients with your fingers until the mixture is crumbly.  Add the water very slowly at this stage – if the mixture is too dry add a few more drops of water.  Spoon the streusel over the mini-pies.  Place the muffin tin on a rimmed baking sheet to

Feed Me!

catch any drips.  Bake for about 35 minutes, or until the streusel is golden brown and the cherry juices are bubbling with slow-bursting bubbles.  Let the pan cool for about ten or fifteen minutes.  Use a thin, flexible spatula to release the pies from the pan and place on a cooling rack.  It’s important to remove the pies while they are warm to prevent sticking.  Serve warm or room temperature.
Carrie Cowan
http://www.swellkid.com

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Berries with Lavender-Honey Whipped Cream

Article and Photo by Debra Meadow

I recently gave a presentation on some basic nutritional concepts and opened the floor for questions, as always.  “What do you eat when you want junk food?” someone asked.

Good question.  To be honest, I no longer want junk food, though I am not a self-disciplined ascetic.  Back in my misspent youth, I enjoyed (if that is the correct term) Hostess Cupcakes, Big Macs and Pepsi floats.  Processed, food-like substances with ingredients that sound scientific are what I call junk.  Once I recalibrated my palate to real food, any desire for this kind of thing pretty much vanished.

But treats!  How I love to treat myself.

The difference between a junk food and a treat, is that junk has no nutritional value and probably, when you really stop to think about it and savor it, doesn’t taste all that good either.  A real treat for me is something that’s not available all the time and when it is available, it is fresh and real and flavorful and knocks the socks off your taste buds.  It might be a rich shortbread cookie made with real butter, a slab of velvety pate from pastured pork liver, or fresh cheese from sheep grazing on spring grass.  Whatever means “treat” to you, be sure you give it its due by immersing yourself in preparing it (if necessary), serving it and letting it twine ‘round your tongue while you do nothing else, save enjoy the company of your tablemates (if you’re sharing).

Berries with Lavender-Honey Whipped Cream is a treat because, whether you choose those first juicy Hood strawberries, or sun-warmed raspberries, the last plump blueberries of August, or even a kitchen bowl full of blackberries from the side of the road, local berries are, indeed, a rare thing – each variety only appearing for a short, blissful few weeks – or even days.

Instructions:
Add Spoon!

Add to those berries a dollop of fresh cream steeped with lavender and sweetened with raw, local honey (maybe made by bees who visited the very same berry blossoms whose fruit is underneath) and you have a treat that just oozes Oregon summer.

The dessert also has plenty of nutritional value, although you needn’t think about this while you’re enjoying it – unless it adds to your enjoyment.  Besides the anti-oxidant power of fresh berries, raw honey is full of active enzymes and is anti-microbial in nature.  Lavender, according to Judy Richardson of Lavender Haven, is acclaimed by her customers, because “it makes people relax and go to sleep if they are tired, and just calm down if they are hyper.”

So relax and treat yourself!

Berries with Lavender-Honey Whipped Cream

Ingredients:

1 cup heavy cream, raw if possible

2 teaspoons dried lavender flowers, crushed

1 tablespoon raw honey

Fresh berries

Directions:

In a small saucepan, mix cream and lavender.  Bring just to a simmer over medium low heat.  Remove from heat and let steep for 15 minutes.  Strain through a fine mesh sieve or two layers of fine cheesecloth.  Stir in honey until dissolved.  Chill for at least 2 hours or overnight.

In a chilled mixing bowl, whip cream with an electric mixer on medium speed until soft peaks form.  Use immediately, or cover and chill for up to two hours.  Serve with fresh berries.

Debra Meadow, NTP, is a certified Nutritional Therapy Practitioner at Blue Raven Wellness (blueravenwellness.com).  She helps people eat their way to health with real food that satisfies the senses and supports good health and ideal weight.  Contact her at debra@blueravenwellness.com.

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The Week That Is

So much has happened this week already, it’s hard to believe there are still 3 Markets to go before the sun sets on Sunday.

Before we move on, a big congratulations to Sarah Schafer of Irving Street Kitchen who is the official Master of the Market, winning

Sarah working on her
Winning Dish

COUNTRY’s 2012 Chef Challenge. Big thanks to Gregory Gourdet of Departure and David Padberg of Park Kitchen who made some seriously good food as well.

While there can only be one winner, there can be plenty of judges – thanks to Mike Thelin of Feast Portland and longtime FOMs (Friends of the Market) Jen Stevenson of Under the Table with Jen and Allison Jones of Portland Monthly, all of whom were fair and knowledgeable. A big, big thanks to KGW’s Drew Carney for bringing the energy and emcee mojo.

Our Kenton Market is today. FoodWaves is joining us. They are both a working farm and a non-profit dedicated “to developing future farmers by providing the technical and financial support necessary to learn how to grow organic food for local consumers”. You can check out their website here and check out their food at Kenton on Fridays – Denver & McClellan between 3-7.

Tuna, albacore tuna, whole fish or loins! Line caught by local fishers, all the flavor none of the worry/guilt. You can order or get info from Linda Brand Crab by calling 360-777-8476 or visiting their website. Or stop by their booth this week at PSU or King.

Also at PSU, Jen Bracy will be at our Market with her Eat Local Guides, the final time this year. If you ever have the nagging feeling you should eat more locally and seasonally, Jen makes it easy with her beautiful and information packed local eating guides. Stop by to say hi and learn more about eating locally. PSU is 8:30-2 on Saturdays.

If you haven’t been to the Market in a few weeks, cherries are waning, peaches ascendent. Zukes, cukes and tomatoes are in, favas are around but won’t be for much longer; they’re being replaced by green beans.

There are days when the market smells like fresh basil. Other days when the markets smell like lavender, but not in the grandmotherly scent, more in the French countryside type of way. How these little plants can make an acre of urban landscape smell so good is a mystery, but worth the trip.

Deck, Pine Mountain, Sexton and Pono all have something you can grill. We are about ready for eggplants to

Will Improve Any Home

takeover, peas, plums and flowers, which are never wrong no matter what the season–and I’m talking to you, fellas.

We always write these on Fridays, so our Thursday Markets tend to get overlooked. Our NW Market is 3-7, located at 19th & Everett 5 minutes from downtown, ample parking and who wants to get on the freeway right away and sit in traffic? Go buy a peach (that’s a suggestion; not a command). SE, stop off at Hinson Church at 20th & Salmon on your way home – be it lamb sausage or a salad to remember or fruit for dessert our Buckman Market is more relaxing than a trip to the grocery store and a lot more seasonal.

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Market of the North

There are about 50 Farmers Markets in the Portland Area. Our nonprofit organization, Portland Farmers Market, operates 8 of these, but tucked into Portland’s neighborhoods and neighboring communities are vibrant Markets just as passionate about bringing the bounty of regional farms to urban and suburban settings. One of those Markets, the St. Johns Farmers Market, is in Portland’s Northernmost neighborhood, an area I like to call the Sellwood of the North – Part of Portland, but isolated enough to very much be its own destination. 

Author and St. Johns resident, Alexis Smith, who often shops her neighborhood Market, filed this dispatch. If you aren’t familiar with Alexis, you should be. You can find her book here and read what she wrote about Yak meat here. The St. Johns Farmers Market is open on Saturdays from 9 to 2 at St. Johns Plaza til October 13.  We encourage you to shop at your local Market and include a list of other Portland area Markets on our website here.

Sign Doesn’t Say
Sellwood of the North

St. Johns Farmer’s Market

Photos & Post by Alexis Smith

Welcome to the green and friendly North! The St. Johns Farmer’s Market, like the neighborhood that hosts it, is a gem in the crown of Portland. Situated just off the eastern end of the St. Johns Bridge, with its Gothic arches framing the majestic Doug firs of Forest Park, the market manages to offer everything you need (and plenty that you don’t) on the smallest of footprints. You can walk the entire market in less time than it takes to find parking at New Seasons. And yet, you’ll linger for hours, dancing to live music, watching food demos, eating lunch, and chatting with strangers. Among the vendors you’ll find the likes of Able Farms and Split River Growers (Who also sell at PFM’s Monday Pioneer Sq. Market) delivering fresh produce, starts, and eggs from their micro farms just minutes away. The coffee may not be grown locally, but it’s roasted a block away at St. Johns Coffee Roasters . And St. Johns Cellars pours Oregon-grown red and white wines (all bottles under $20). For lunch, take your pick: the brats at Urban German and the tamales at Micro Mercantes hit the spot every time. I satisfy my sweet tooth at Miss Zumstein’s Cakes and Desserts, and Russell’s Bread’s savory baked goods are my favorite carb-loaded snack for weekend hikes. And there’s more: local cheeses, meats, berries, salsas, jams, mushrooms, and honey.

You can’t appreciate the St. Johns Farmer’s Market without experiencing the neighborhood. The market is a homegrown operation, with neighborhood volunteers and board members, and local businesses (big and tiny) pitching in to support the effort. While crowds and lines are forming at other markets, in St. Johns, you can take your sweet time browsing, then enjoy the community that sprouted it: there’s the Market Day Poetry Reading at St. Johns Booksellers; The Olive & Vine with its fine teas, olive oils, sipping vinegars, and salts; for second-hand hounds, there are four vintage shops just steps away; and, of course, Barrique Barrell for outstanding beer, Vinyl Resting Place for a soundtrack, Tienda Santa Cruz for tacos and postres, and Cathedral Park for falling in love…

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