Archive for October, 2013

All Dressed Up

It’s a good time to be an Oregonian.  The leaves are turning, the air is crisp and the market is dressed in full autumn finery.  Everywhere you look, stalls are overflowing with apples, pears, chestnuts, chanterelles, leeks, heirloom squashes, cranberries, root vegetables, leafy greens and vibrant fall flowers.

Costume ParadeAnd of course, there will be pumpkins.  It’s all about the pumpkin this weekend, actually.  You can pick up yours for carving or pie-making at our Saturday PSU or Sunday King Markets.  This Saturday you can also join in for our annual Great Pumpkin Event, which will include a pumpkin carving contest and a children’s costume parade.

The pumpkin carving contest runs from 9:00am-12:00pm (or while supplies last) and prizes will be awarded for the best adult and child carvings at 12:30 at the music stage.  The winning child will receive a basket of market goodies and the adult carving winner will receive $150 in Organic Valley coupons.

Carving PumpkinsThe children’s costume parade kicks off from the information booth at 12:00pm, and there will be market goody bags for all participants!  Everyone, regardless of age, is invited to dress up and join the fun.

Returning to the PSU Market this weekend will be Seely Family Farm with their lovely mint teas and oils and Split River Farm with their fall harvest.  At market for their once a month visits you’ll find Cascade Naturals with artisan tempeh and Jacobsen Salt Co. with hand-harvested sea salt from the Oregon Coast.

King Market on Sunday will have all the same fall bounty in a smaller footprint.  If King is your neighborhood farmers market, you may have noticed the seasonal flooding occurs in the SW corner of the market.  The King Neighborhood is gathering this Saturday from 10am-2pm to help depave the parking lot in order to create a rain garden.  Please check out the details below and stop to help if you can!


1383582_610943352280023_2116081746_nTo kick off this season of feasting, on November 2nd, Chef Kathryn Yeomans of The Farmers Feast and Springwater Farm will be turning locally grown and foraged ingredients into traditional Mexican dishes for a special Dia de los Muertos Feast.  The multi-course menu includes dishes like Matsutake Mushroom Tamale with pasilla de Oaxaca salsa & crema and Mole Oaxaqueno with heritage pork loin, tequila-soused prunes, & comal-roasted vegetable.  Dios Mios.  For more information and to make a reservation, click here.

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Real Food for Real People

Today is Food Day and all across the nation people who believe in the importance of creating a healthy, affordable, and sustainable food system are finding ways to celebrate real food in their communities.

Last Saturday, we honored Food Day at our PSU Market by asking shoppers to tell us why they choose to eat real food.  We were delighted with the responses and think you will be too.  Please enjoy the slideshow below and feel free to use the comments section to tell us why you choose to eat real food.

Thank you to all our wonderful shoppers that shared their thoughts and smiling faces with us!

This slideshow requires JavaScript.

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Fermentation Fest

Friend of the Market, Liz Crain, co-author of the new and very holiday giftable, Toro Bravo Cookbook has teamed up with PFM vendor, Dave Barber  of Bingo Sandwiches, to present the Fourth Annual Fermentation Festival. Liz sent us an update about tomorrow’s fest – Although Liz would never say this, It’s like Mardi Gras with brine. Info below:PFF2013TimRoot
Come celebrate pickling season at the Fourth Annual Portland Fermentation Festival at Ecotrust. Taste and share homemade live, fermented food and drinks made by professionals and home fermentation enthusiasts at the event that brought out more than 500 attendees in 2011.
Talk to fellow fermenters, exchange cultures and recipes, get advice from local food fermentation enthusiasts, and sample everything from sour pickles, miso and kefir to cheese, hard cider, and mead.
Fourth Annual Portland Fermentation Festival
Wednesday, October 23rd 6:00-9:30pm
Ecotrust’s Billy Frank Jr. Conference Center
Rooftop food and drink sales and music from DJ Pickle Barrel
721 NW 9th Ave. Portland, OR
All ages, open to the public, $10-$20
Children 12 and younger attend for free
Visit the website above for more information on how to enter fermented goods and cultures for the event. If you’d like to see what past Portland Fermentation Festivals have been like check out some coverage:

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Real Food Day

By Kelly Merrick

Pop quiz: why do you love real food?

That’s the question we hope you’ll be answering this weekend in the “Eat Real” tent at the PSU Market from 10 am to 1 pm as part of a Food Day celebration, a nationwide event that celebrates healthy, sustainable food.

Get Real

Get Real

Food Day focuses on food education as a way to improve our diets and address health issues, and to help support this movement, market volunteers like me will be stationed at the “Eat Real” tent, asking shoppers to tell us why they eat real food.

There are so many good reasons to eat real food, and I can’t wait to hear what you all have to say.

But first, let me tell you why I eat real food: because it keeps me healthy.

About five years ago I developed some health problems that made me feel sick all the time. It wasn’t until I started shopping at the farmers market that I realized food was the medicine I needed – not all of the pills doctors had prescribed me for years. In fact, they were making me sicker, and the only way to reverse the effects was to change my diet.

Two years later, all of those health problems are completely gone thanks to a balanced diet of real food. That’s why I am participating in tomorrow’s event – because I believe the farmer’s market gives us the opportunity to make us healthier and therefore happier.

But all of that aside, I love eating real food because it tastes good and I know that I am supporting a local business in the process. Plus it gives me the chance to hang out at the market every week!

Return of the chestnut

Return of the chestnut

Now that I’ve shared my love for real food, it’s time for some weekly PSU market updates. On the vendor side, fall is officially upon us, signaled by the return of seasonal vendors Eagle Organic Cranberries, Cascadia Chestnuts and Old World Apples. Returning vendors Real Good Food and Honey Mama’s Nectar Fudge will also be there this weekend for their once-a-month appearance.  Don’t forget to stop by and say hi.

Another marker that fall is here is the Great Pumpkin Event, which takes place at the PSU market Saturday, Oct. 26 from 9 am to Noon. The event will feature a pumpkin carving contest and a children’s costume parade.

And it’s never too late to remind you that starting in November, the market hours shift to 9 am to 2 pm. Until then, operating hours stand at 8:30 am to 2 pm.

Be sure to mark your calendars!

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No one, not a soul, except for me, is calling this weekend’s gathering of 10 imagechefs/authors at PSU #cookbooknado. There are no chainsaws, no Tara Reid, no hyper-aggressive weather anomaly referred to as a ‘nado, (even though it would more accurately, less awesomely be called a cyclone). We are, however, forecasting a previously unexperienced confluence of cookbooks, talented authors and local foods – so who knowns how this will spin.

Our lineup – Karen Brooks, The Mighty Gastropolis, Lynne Curry, Pure Beef, Sasha Davies, The Cheesemaker’s Apprentice, John Gorham & Liz Crain, Toro Bravo, Ellen Jackson, The Chefs Collaborative Cookbook, Diane Morgan, Roots, Laurie Wolf, writer of Portland Oregon Chef’s Table plus Gabriel Rucker & Andrew Fortgang, Le Pigeon. All will be on hand to sell and sign their Christmas gift worthy books between 10-1. Plus Piper Davis, Diane Morgan and Lynne Curry will school us in the ways of food with cooking demos beginning at 10am. (Programming note: The cooking demos will replace music this week, so keep in mind Ms. Morgan’s Roots are the cooking kind, although we’d probably have our best demo ever if Questlove cooked up some food.)

Our remaining Markets at King on Sundays, Shemanski on Wednesdays along with Saturday’s PSU are an ongoing testament to the knowledge, ability and talent of our area growers, ranchers, orchardists and food artisans. It’s harvest time and everything is ready for roasting, baking and souping.


Elizabeth Beekley, founder of Two Tarts is moving onto cakes with her new enterprise, Palace Cakes. Food Waves is the center of this feature with gorgeous pictures of seasonal veg: here and Grow Portland, who will soon be offering 100 lbs. of winter crops (more next week), has advice on how to store those roots that you will hear Diane Morgan speaking of this weekend.

Plenty of market time, harvest time is on, come join us.image

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Cooking and Collaborating

Ellen Jackson will be at the PSU Market on Saturday, October 12, for Cookbook Fest with her latest book, The Chefs Collaborative Cookbook.  Her book features a recipe by Piper Davis of Grand Central Baking, who will take the Chef Stage at 10am to demo an Oregon Filbert and Honey Tart.

Ellen_Jackson_HeadshotBy Ellen Jackson, author of The Chefs Collaborative Cookbook

If there’s a happier mashup of my skills than cookbook author, I don’t know what it is.

I’ve been a word geek for as long as I can remember, genetically predisposed to the title as the daughter of a newspaper journalist turned book publisher.  I’ve been a food geek even longer, searching out delicious morsels from the get go.  (I’m the offspring of a couple of good cooks who love nothing more than to feed others.) And I’m a Virgo, if you place any stock in that sort of thing.  In my case, it means I’m a stickler for rules and order, grammatical precision and measuring ingredients with a scale instead of cups and spoons.  Put all those things together and my professional path makes sense.  Here are the broad strokes: From liberal arts English major to assistant editor for commercial NYC publisher. From to culinary school to pastry chef.  From food writer and stylist to cookbook author.

The Chefs Collaborative Cookbook Cover-1When I signed on as writer for The Chefs Collaborative Cookbook, I knew it would be a perfect fit for my experience as a cook and writer, and my passion for advocating for a more sustainable food system. I’ve been involved with Chefs Collaborative on and off for around 15 years.  Greg Higgins, who sat on the national board and led the Portland chapter, introduced me to the organization when I was his pastry chef. At the time, monthly meetings took place in the bar at Higgins on Sunday mornings, when I was working. I would try to arrange my day so that everything was out of the oven and I could sit in on the meetings.

When I left restaurant kitchens to focus on writing, I quickly realized that I am drawn to food issues and the broader implications of what and how we feed ourselves. At that point, I reengaged with Chefs Collaborative, this time from a slightly different perspective. To view food through this lens feels most meaningful to me, and gives me a sense that I might be able to make a difference in the social, environmental and economic challenges facing our food system by educating others about them.  It’s why sit on the Portland Farmers Market board and am active in Portland’s Slow Food chapter, too.

Though their end products nourish body and soul, cooking and writing can be similarly solitary occupations, which is why we cookbook authors welcome the chance to step away from the stove and the computer, to meet our public, spread our gospel and share food from our kitchens.  The inaugural Cookbook Fest at the Portland Farmers Market this Saturday, October 12, is your chance to meet local chefs and authors, sample regional treats like Carrot Top Pesto, New England Simmered Supper (with a Pacific Northwest twist), and Oregon Filbert and Honey Tart, and add to your library of cookbooks.

Don’t miss this mashup of local, seasonal food and beautiful books, and the chance to rub elbows with some of Portland’s vibrant food community.  I hope to see you there!

Ellen Jackson graduated from New England Culinary Institute and spent 12 years as a pastry chef in some of the best kitchens in Portland, OR. After her stint in restaurants, Ellen combined her love of food and words to create a new career for herself. She writes about and styles food for books, magazines, websites and television, develops and tests recipes and consults for local, sustainably-minded restaurant and food service clients.  In addition to writing The Chefs Collaborative Cookbook, she is the coauthor of The Grand Central Baking Book and developed recipes for The Paley’s Place Cookbook and Weber’s Way to Grill.  Ellen is a longtime Slow Food steering committee member and a Portland Farmers Market board member.

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Green Zebras in Portland

Congratulations to our Kenton Market Sponsor and Friend of the Market, Green Zebra Grocery: They recently opened their first store in the Kenton Neighborhood. It takes so much time, capital and effort to turn an idea into reality, that getting the doors open is a major accomplishment, worthy of praise even though it isn’t the company’s end goal  – So good work. Green Zebra’s Director of Marketing, Shannon Hiller-Webb sent along the announcement below.

image“After months of planning with lots of community input, we’re overjoyed to open our doors to the Kenton neighborhood,” said Lisa Sedlar, Founder and CEO of Green Zebra Grocery. “We’re on a mission to change the landscape of the convenience store. Instead of cigarettes and junk food we’re focused on increasing access to healthy, fresh and regionally sourced foods.”

“We are very excited to be the first location for Green Zebra Grocery. Lisa Sedlar has not only resurrected the building, but also created a lot of excitement in the neighborhood”, said landlord Mike Dyer. “We look forward to the grand opening and to a long relationship with Green Zebra Grocery.”

“Green Zebra has been a great community partner”, said Kenton Neighborhood Association Chair, Meegan Watts. “They have dedicated themselves to helping with neighborhood clean ups, supporting the farmer’s market and lending their time and thought leadership to the newly created Friends of Lombard business association. They are an amazing team that we truly enjoy partnering with.”

Green Zebra held a local vendor fair in July and will be bringing in products from over 75 vendors who attended the event including Bow and Arrow wines. The owners Scott and Dana live in the Kenton neighborhood and are former New Seasons Market staff members. “We attended the Green Zebra local vendor fair and heard back from Lisa that our Bow and Arrow wines were selected for the store. We think it’s pretty cool that all of their wines are under $20 and since we live right in the neighborhood it will be great to tell our neighbors they can get our wine two blocks away”.

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