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Archive for January, 2013

Grow Portland is Awesome

David Beller launched Grow Portland to help communities grow healthy food. His organization has seed clubs, community gardens, garden workshops, and through their Growers Alliance, they offer produce through a CSA and at PFM’s markets.

Grow Portland’s newest project, The Portland Fruit Tree Guide offers budding (sorry) fruit tree enthusiasts an introduction to pomology. Imagine your backyard containing apples, pears, cherries! The overrated apricots,

This Could be Your Backyard's Haul

This Could be Your Backyard’s Haul

severely under appreciated plums or something everyone can agree on, peaches. And what’s better than a big, ripe, juicy peach? Growing your own, that’s what! It’s an hobby where one can have hundreds of peaches, peaches for a minimal amount of physical labor and a small threshold of technical knowledge.

Tending an orchard, even an orchard of one, is an activity that ties people to the production of food, a pursuit that’s both fundamental to society and increasingly mysterious – especially when you’re at the store staring at a 2 pound bag of red delicious apples; trucked in hundreds of miles and priced for less than gas and labor it took to get them on the shelf. Plus that bag of apples, the cheap one, don’t always taste good. Fortunately, for people who wonder how sustainable our current model is, there are organizations like Grow Portland working on how to grow food in a changing environment.

Order Today!

Order Today!

You can pick up a copy of The Portland Fruit Tree Guide at Powell’s, or learn more about Grow Portland by visiting their website, take part in one of their affordable classes, classes that can save a new (or experienced gardener) the heartache of learning the hard way. Tonight’s Soil Testing, is not only practical, it’s far more exciting than it sounds…Stay with me; did you think Downton Abbey would be addictive the first time someone explained to you? Other classes offered in 2013 – Crop Planning, Community Gardening and a Urban Garden Bike Tour just to name a few – you can visit Grow Portland offerings here.

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Cauliflower “Risotto”

Cauliflower Pasta “Risotto”

by Katherine Deumling
Originally Posted t0 cookwithwhatyouhave on January 16, 2013

The cauliflower at the Portland Farmers Market this winter has been so sweet and beautiful.

The cauliflower at the Portland Farmers Market and Hillsdale Farmers Market this winter have been so sweet and beautiful.

My father always told me not to over promise or over sell or just not be so darn hyperbolic, but I just can’t help myself. My son and husband and I all ate two plates of this last night with such glee that I must write about it today and post poorly lit photos because that’s all I have and I don’t have time to remake the dish in day-light. And there are NO leftovers.

The technique/recipe is inspired by a dish called Dressy Pasta Risotto from Dorie Greenspan’s wonderful book Around My French Table. My addition of a head of cauliflower and liberal grating of fresh nutmeg and the omission of much of the butter and all of the mascarpone has got me thinking about all sorts of other versions. I’m going to try Brussels sprouts and bacon maybe or kale and garlic or winter squash and sage. . .  The possibilities are vast and exciting.

I used tubetti pasta, a favorite shape I use in this chickpea dish and generally have on hand to add to soup–a surefire way to get my son to eat anything even if they’re just a few of them on the plate.

Serve this dish with a salad of arugula and/or chicories or other winter salad green to add some color and contrasting flavors to the plate. My idea of a perfect winter meal.

The ingredients for this dish are shockingly pale compared to my usual rainbow of colors but don't let that put you off.

The ingredients for this dish are shockingly pale compared to my usual rainbow of colors but don’t let that put you off.

Cauliflower Pasta “Risotto”
–adapted from Around my French Table by Dorie Greenspan

Serves 3-4

As Dorie notes, “this is risotto” the way that finely sliced apples are carpaccio, which means not at all. . .” but the technique is just enough reminiscent of risotto that I appreciate the reference and continue to use it.

1 small head cauliflower, washed, trimmed and cut into very small pieces (see photo)
1 medium onion, diced
2 tablespoons olive oil or 1 tbs butter and 1 tbs olive oil
1 1/3 cup tubetti (or ditalini or other small pasta)
4 cups flavorful vegetable broth (homemade veggie bouillon) or chicken stock
1/2 cup heavy cream
1/2 cup grated Parmesan or other hard, grating cheese (Asiago Stella is a good, cheaper alternative)
Salt
Lots of freshly ground black pepper
Generous grating (about 1/4 teaspoon) fresh nutmeg

The fastest way to prepare the cauliflower is to slice the head into 1/2- 3/4-inch slabs, top to bottom, and then proceed to cube those. Some pieces will crumble off but that’s just fine. Use as much of the heart/stem as you can if it doesn’t seem to0 tough.

Heat the olive oil, or oil and butter, in a large skillet over medium-high heat. Add the onion and a few pinches of salt and cook for  7 to 8 minutes until soft and turning golden, stirring often. You  may need to reduce the heat a bit. Now add the broth or stock and bring to a boil. Add the pasta, stirring well and then simmer for about 10 minutes uncovered. Now add the cauliflower, stir well to incorporate and then cover and cook for another 7 or 8 minutes until the cauliflower is tender. At this point add the cream and a generous amount of freshly ground black pepper. Cook uncovered for about 3 minutes until it thickens slightly.

Stir in the parmesan and the nutmeg and adjust salt and pepper to taste. The cauliflower should be soft but not falling apart. It should not be al dente for this dish. Serve immediately.

Cauliflower Pasta "Risotto"

Cauliflower Pasta “Risotto”

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Top 10 Reasons to Head to the Winter Market

Post by Kelly Merrick

Photos from a post about the winter market’s opening day a few weeks ago reminded me of one reason why I love the Winter Market so much. Haven’t been to the market yet? Here are ten reasons why you should go this weekend:

  1. It’s an excuse to get out of the house on a chilly Saturday morning.
  2. You can continue to eat healthy, delicious, local produce and goods throughout the winter.
  3. Our market vendors put the time and effort to stand out in the cold every weekend and sell you their healthy, delicious local produce and goods.
  4. You can get a frequent shopper card and be entered for a chance to win a market gift basket!
  5. Verde Cocina and Salvador Molly’s are braving the winter chill to bring you hot, delicious food while you shop!
  6. Winter greens, such as kale and chard, which are full of calcium, riboflavin and other important nutrients, are abundant this time of year and can be found at many stands.
  7. Because there are fewer vendors, you can spend more time lingering at each stand and get to know your vendors better!
  8. You can still get a variety of juicy, crisp apples that make for the perfect apple pies, crisps or snacks.
  9. Root vegetables are plentiful and the weather is chilly, so you can experiment with new recipes in the comfort of your warm kitchen.
  10. Cold weather means shoppers bundle up in colorful coats, scarves and hats, making them (almost) as colorful as the produce they’re buying!
And They're Tasty Too

And They’re Tasty Too

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Winter Marketing

Things you should know about the Winter Market this weekend:

1.You can find a lot more than kale, but the kale is pretty awesome too.

Could kale get any cuter?

Could kale get any cuter?

2. You’ll have to wait until next week to stock up on CHOP Butchery’s (possibly award winning) charcuterie.  Owner Eric Finley will be in San Francisco this weekend at the Good Food Awards, where his Chicken Liver Bourbon Mousse is a contender in the charcuterie category.  Congrats to Eric and the other PFM vendors nominated this year:  Briar Rose Creamery, Unbound Pickling and Olympic Provisions.

3. If you’re lucky, you could find these at Groundwork Organics:

That's right, strawberries. In January.

That’s right, strawberries. In January.

4. Old World Apples will be back this week with their fragrant heirloom orbs of goodness.  More apples and pears for eating, baking and juicing can be found at Packer Orchards and Kiyokawa Orchards.

5. Marven Winters and his vegetable-themed shirts will be starring at the Winters Farms booth, along with “free range” honey and the tiniest, tender baby Brussels sprouts you can imagine.

Marven, we thank you.

Marven, we thank you.

6. Soup.  Heidi at Souper Natural will have handmade soups to take home for the week and Chef Kathryn will be ladling up steaming bowls of mushroom-laden goodness at the Springwater Farm booth to enjoy hot at the market.

7. If it’s good enough for Noe, it’s good enough for you.

Chef Noe Garnica of Verde Cocina enjoys his own creation!

Chef Noe Garnica of Verde Cocina enjoys his own creation!

The Winter Market runs on Saturday from 10-2 at SW Park and Salmon.  See you there!

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Gardening At Height

How do you feed urbanites living in high density communities with little green space? Residents in Hong Kong and China are going to the roof to supply truly local vegetables. Take a look below.

A Tale of Two Rooftops from The Perennial Plate on Vimeo.

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So Much Color

Photo’s from this Saturday’s opening Winter Market. We do it again this Saturday between 10-2 at Park & Salmon.

DSC_0081 DSC_0090 DSC_0088 DSC_0091 DSC_0094 DSC_0084 DSC_0083 DSC_0074 DSC_0075 DSC_0076 DSC_0073 DSC_0072 DSC_0071 DSC_0068
DSC_0061
DSC_0065 DSC_0066 DSC_0059 DSC_0053 DSC_0051 DSC_0050 DSC_0046 DSC_0047 DSC_0048 DSC_0049 DSC_0045 DSC_0043

Good and good for you

Good and good for you

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10 Questions I Just Totally Made Up About Winter Market

Fresh, Local Foods in January/February? A combination of farming expertise, innovation, low tech solutions like hoop houses, the region’s varying microclimates and the fact that some foods are actually in season in the winter months means our local growers have food ready for Portlanders. Combine this availability with year-around demand for farm fresh local foods and the result is 40 vendors gathering to sell their goods for the second year in a row.

What’s in it for me?  Eating healthy! Supporting local businesses! That and a more tangible punch card offering folks who attend 3 times a month a chance to win market goodies.

Good and good for you

Good and good for you

Gimmie Shelter?  Tents, Night Owl Roasters’s hot coffee, warm soups.

What if I want to make my own soup? Bones from Pine Mountain, hearty veg everywhere, and an abundance of edible roots means a big pot of goodness awaits your table tonight and possibly the work place microwave during the week.

What do you have for Sunday Brunch? Eggs, bacon, potatoes, cheese, salmon, crab, apples, bread. Why limit yourself to brunch – Frittata dinner.

Chard? Chard on!

I was thinking about laying on the couch and reading a book, possibly watching the Breaking Bad DVD set I got for Christmas. Why should I leave the house? Well no one would blame you but Winter Market is your chance/reason to get out of the house for the next eight Saturdays. And Breaking Bad is REALLY intense, best doled out in shorter increments. If you’re thinking of making an adventure of your day, the Market is close to the Performing Arts Center, Portland Art Museum and The Oregon Historical Society (far more exciting than the name implies, plus it’s the last weekend of the Mightiest Wind: the 1962 Columbus Day Storm and admission is free to Multnomah County residents).

Anything New?  A healthy mix of new vendors along with our returning farmers, growers and ranchers.

Hours? 10-2

Okay, where? The Market is located on the Park blocks between Salmon and Main – Right behind the Schnitz.

 

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