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Archive for December, 2012

WINTER MARKET!

By Deborah Pleva

Today is the first day of winter – a day that often conjures images of gray skies, dark afternoons and relentless rain in Portland. But for Portland Farmers Market, it heralds the imminent arrival of the Winter Market and its piles of purple and green kale; pyramids of carrots, parsnips and beets; and baskets of apples, pears, potatoes and onions.

Hearty Foods for Hearty Souls

Hearty Foods for Hearty Souls

The Winter Market will run from 10 am to 2 pm eight consecutive Saturdays from January 5, to February 23, 2013.

“Indeed the winter months are a bit more inviting knowing our farmers will return to Shemanski Park with bushels of colorful produce right after we ring in the new year,” said Trudy Toliver, executive director of Portland Farmers Market. “Other vendors will bring meats, fish, eggs, artisan breads, cheeses and sweets – everything we need to keep our soup pots and dinner tables full of local goodness for the next couple months.”

Where to Go and What You’ll Find
Located downtown at Shemanski Park in the South Park Blocks between SW Salmon and SW Main Streets, more than 40 market vendors will brave the winter weather over the course of the second season of the Winter Market. Shoppers can expect to find winter produce including leafy greens, broccoli, cauliflower, carrots, beets, radishes and leeks, along with storage crops such as apples, pears, potatoes and onions.

How Is It Possible?
As demand for locally grown produce continues to rise, the region’s innovative farmers are meeting that need with a variety of season-extending techniques such as planting winter-hardy varietals and using row covers, cold frames, hoop houses and greenhouses to protect crops from the elements. With the addition of Portland Farmers Market’s Winter Market, Portlanders now have access to locally grown farm-fresh food all year long.

Creature Comforts
Portland Farmers Market staff will provide a few large tents to protect shoppers from inclement weather. There will also be a covered seating area for shoppers to gather and visit, or enjoy freshly-brewed coffee, hot food and soups. During market hours, SW Main Street will be closed between SW Broadway and SW Park Avenue, providing easy access to the market and the restrooms at the Performing Arts Center, which will be open for shoppers.

Prizes for Loyal Shoppers
Portland Farmers Market is offering incentives to shoppers who frequent the market three or more times each month. These shoppers will be entered in a monthly prize drawing and the winning name will be drawn at the end of the final market day of each month. Customers are encouraged to stop by the information booth for additional details.

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

Farmers
Alsea Acre Alpines, Alsea, OR
Ancient Heritage Dairy, Madras, OR
Blue Heron Herbary, Portland, OR
Cherry Country, Rickreall, OR
Dancing Chicken Farm, La Center, WA
Deck Family Farm, Junction City, OR
DeNoble’s, Tillamook, OR
Gathering Together Farm, Philomath, OR
Gee Creek Farm, Ridgefield, WA
Greenville Farms, Forest Grove, OR
Groundwork Organics, Junction City, OR
Kiyokawa Family Orchards, Parkdale, OR
Linda Brand Crab, Chinook, OR
Market Fruit/Packer Orchards, Hood River, OR
Osmogaia, Woodburn, OR
Persephone Farm, Lebanon, OR
Pine Mountain Ranch, Bend, OR
Raymond Kuenzi Farm, Silverton, OR
Rick Steffen Farm, Salem, OR
Spring Hill Farm, Albany, OR
Springwater Farm, St. Helens, OR
SuDan Farm, Canby, OR – oregonwool.com
Sweet Briar Farms, Eugene, OR – sweet-briar-farms.com
Winters Farms, Troutdale, OR

Food Producers and Artisans
Boyco Foods, Beaverton, OR
Chop Butchery & Charcuterie, Portland, OR
Columbia River Smoked Salmon, Portland, OR
Copper Crown Fine Foods, Portland, OR
Delphina’s Bakery, Portland, OR
Fressen Artisan Bakery, Portland, OR
Jacobs Creamery, Chehalis, WA
Market Gourmet, Hood River, OR
Rogue Creamery, Central Point, OR
Tails and Trotters, Portland, OR
Two Tarts Bakery, Inc., Portland, OR

Prepared Food Vendors
Cascade Naturals, Portland, OR (once per month only)
Night Owl Roasters, Portland, OR
Salvador Molly’s Restaurant, Portland, OR
Springwater Farm, St. Helens, OR
Tastebud, Portland, OR
Verde Cocina, Portland, OR
 

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Cold, Storage

Article by Kelly Merrick

If you’re like me and have plans to stock up on fresh produce to get you through the break, be sure you know how to properly store vegetables. After all, you don’t want to spend your hard-earned money on delicious fruits and veggies only to let them go bad.

Apples
Store in the refrigerator to keep crisp for three to four weeks or store outside of the refrigerator in a cool, dry place to keep crisp for about one week. If you store them in the refrigerator, put them in a plastic bag. Apples give off ethylene, a natural gas, which will make lettuce and other produce turn brown. The plastic bag will prevent that.

Beets

Store unwashed beets in plastic bags in your refrigerator’s crisper section for up to three weeks. To increase their storage life, remove the greens but leave at least an inch of stem.

Brussels Sprouts
If you bought them on the stalk, leave them on the stalk and store in the fridge or leave it on a cold place. If you bought them loose, store them in an open container with a damp towel on top.

Broccoli and Cauliflower
Keep cauliflower and broccoli in their wrapping and place in the refrigerator.

Cabbage
Peel off any outer leaves that have started to wilt and store in the crisper.

Carrots
Cut the tops off and place them in closed container.

Celery root
Wrap the root in a damp towel and place in the crisper.

Greens (lettuce, spinach, etc.)Winter Leek
Wash and wrap loosely in a paper towel (to keep the water from rotting the leaves), then put in a plastic bag and store in the refrigerator. Most greens will last three to seven days.

Leeks

Leave in an open container in the crisper wrapped in a damp cloth.

Mushrooms
Store mushrooms in their packaging in the refrigerator and use them within five to seven days. Like other produce, mushrooms will perish faster if they’re pre-sliced.

Alternate Storage Method

Alternate Storage Method

Pears
Store unripe pears at room temperature for approximately five days. Once ripe, refrigerate for up to a week. If you want to speed up ripening, put pears in a paper bag.

Root Vegetables (onions, potatoes, etc.)
Store root vegetables such as onions and potatoes in a cool, dry place, ideally in an open basket away from the oven. Most potatoes will last about a month if you keep them away from light, which causes them to sprout and turn green.

Winter Squash

Store in a cool, dark, well-ventilated place.

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Good News • Bad News

Spoiler Alert: Good outnumbers the bad.

It’s the last Market of the year (bad). 9-2 at PSU. We still have over a 100 vendors who have worked long into the season to make the bounty of the NW available to us (good). And thanks to the innovations, hard work and agricultural knowledge that keeps the season going late, we’re able to offer a Winter Market beginning January 5, 2013 (good). It’s three weeks away, but feel safe loading up on Market goodies: Monday, Kelly Merrick will have tips on how to store veg through the end of the year (good).

DSC_0099

Simple Twist of Wine

Our sponsor, International Culinary School at the Art Institute of Portland, or ‘AI’ to us, is cooking a thank you meal for our vendors (always good to give thanks). One of our other sponsors, Dave’s Killer Bread, will be closing out the season with us. DKB is the preferred bread for grilled cheese (good). We’ll have at least a half dozen cheese mongers on hand – Jacobs, Farmucopia, Goldin, Fraga, Monteillet, Rogue, Willamette Valley (good).It’s been all about the soup and grilled cheese this last month or so. I tend to pack on a protective layer of carbohydrates for the winter months (bad? It feels so good though).

Lady Lane has egg nog (good, nay very good ), Crab season has been delayed (bad). Wandering Aengus has hard cider – more about that here – A great substitution in holiday punches. Also, Oregon Mimosa = Cranberry Juice & cider  (good). Drink responsibly (because it’s bad not to do so. And if you don’t mind the editorial; a little bit of a cliche this time of the year). Pickled things are available (good). Combined with smoked fish from the Smokery and you have a quick & elegant breakfast (good).

Some of our vendors who have done good this year – Petunia’s, the aforementioned DKB, Farmucopia, Tails & Trotters, Lauretta Jean’s, Verde Cocina, Alma, Missionary Chocolates, Fressen have either opened new locations or expanded this year. Supporting local business in turn bolsters our local economy (Awesome!).

DSC_0046

Seasonal Dessert

Thanks to you for supporting our local community and area businesses. We will be back on January 5 at Park & Salmon, look forward to seeing you tomorrow and in the new year.

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Cheffing on a Sunday Afternoon

This Sunday, December 16, 2012,  is the the first annual Portland Cookbook Social. Join Portland’s; Food City, USA’s top culinary minds for an afternoon of eating, drinking and book signings at the Imperial, located in the historic Hotel Lucia.

The free event will run from 1pm to 4pm.  Guests will have the opportunity to purchase signed copies from popular authors such as Diane Morgan of Roots, Bakeshop owner Kim Boyce of the award-winning cookbook Good to the Grain, and Imperial’s own Vitaly Paley of The Paley’s Place Cookbook. The full list of featured authors and their respective books follows.

Kim Boyce  

Good to the Grain: Baking with Whole-Grain Flours

Lucy Burningham and Ellee Thalheimer

Hop in the Saddle: A Guide to Portland’s Craft Beer Scene by Bike

Sasha Davies

The Cheesemaker’s Apprentice

Piper Davis and Ellen Jackson

The Grand Central Baking Book

Lynne Sampson Curry

Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut

Lara Ferroni

Doughnuts: Simple and Delicious Recipes to Make at Home

Real Snacks: Make Your Favorite Childhood Treats Without All the Junk

Ashley Gartland

Dishing Up Oregon: 145 Recipes That Celebrate Farm-to-Table Flavors

Martha Holmberg

Modern Sauces

Crepes

Kir Jensen

The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet

Ivy Manning

The Adaptable Feast

The Farm to Table Cookbook

Katherine Miller

The Oregonian Cookbook

Diane Morgan

Roots: The Definitive Compendium with more than 225 Recipes

Skinny Dips

The Christmas Table

Salmon

Hanna Neuschwander

Left Coast Roast

Vitaly Paley

The Paley’s Place Cookbook 

Julie Richardson

Rustic Fruit Desserts

Vintage Cakes

Laura Byrne Russell

The Gluten-Free Asian Kitchen

Laurie Wolf

The Portland, Oregon Chef’s Table 

Linda Ziedrich

The Joy of Pickling

The Joy of Jams, Jellies, and Other Sweet Preserves 

Throughout the afternoon, guests will also enjoy free food and beverage inspired by the featured books. Cookbook social attendees will have the opportunity to try Mini Empanadas from Ivy Manning’s The Adaptable Feast, Twisted Tollhouse Cookies from Kir Jensen’s The Sugar Cube cookbook and Gingerbread and Whipping Cream from Piper Davis’ Grand Central Baking Book as well as local cheese, coffee and more as they browse the cookbook selection.

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And Then There Were Two

There are only two markets left in 2012.  How are you going to use them?  We might suggest gorging yourself on fresh produce the next couple weeks, while steadily stocking up your larder for the two long weeks that Portland Farmers Market hibernates before our Winter Market is reborn the first Saturday in January at the Shemanski Park location.

Things to eat now:

Beets

Photo by Allison Jones

Apples
Pears
Chicories
Kale
Chard
Collards
Mustard Greens
Parsnips
Wild Mushrooms
Kohlrabi
Broccoli, Cauliflower & Romanesco
Leeks
Carrots
Cabbages
Beets
Fennel
Celeriac
Lively Salad Mixes

Things to hoard for the holidays:

Winter Squash
Pastured beef, pork, lamb, poultry and buffalo
Kimchi & Pickles
Farmstead Cheeses
Artisan Salumi
Oregon Truffle Salt
Mint Tea
Hazelnuts–roasted, raw or chocolate covered

Hard Cider
Handmade Confections
Honey & Preserves

Dried Beans
Local Wines

2009 Harvest Fundraiser Photos - Amy Nieto 052

Photo by Amy Nieto

The market is also chock-full of gift and stocking stuffer ideas!  Put together a bountiful locavore gift basket to impress any serious food lover on your list or show your farmers market love with a PFM gift certificate or PFM t-shirts, tote bags and note cards.

If you are looking for local nonprofits to contribute to his giving season, please consider our sister nonprofit, Farmers Market Fund, which administers Fresh Exchange, a money matching program for SNAP/Oregon Trail that has helped support farmers and put over $150,000 worth of fresh food on the tables of families in need since its inception in 2009.

Farmers Market Fund is one of the featured nonprofits in Willamette Week’s Give!Guide (find us in the Health & Wellness section), and we hope that you will consider making a donation.

If you are looking for other opportunities to support local food and farms programs, here are several for consideration, all of which are valued PFM vendors and community partners.  Click the links below to learn more and donate:

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