|This Week at
Wiggles the Clown
NE Community Center
Metropolitan Garden Club of Portland
|Tip of the Week
Soil Food Web
Did you know that
digging disrupts the fungal food web and brings in too much oxygen to the soil? Instead of digging, add compost that will do the work for you. Aerobic compost and compost teas have plenty of
beneficial organisms to keep culturing the soil.
To learn more about the soil food web, stop by Ariadne Garden or read Teaming with Microbes.
-Kim McDodge, Ariadne Garden
Be A Star In Hollywood - Volunteer!
A huge thank you to those of you
volunteered at the first two markets of the season.
You are the true stars of the Hollywood Farmers' Market.
Tim, Jewel, Carla, John, Sara, Lindsay, Andy, Addison, Lee, Jim, Prentice, Deborah, Rollin, Lianne, Susan, Cason, Alice, Candace, Terry, Hannah, Nico, Sean, Amitai, Kerry, Hennie, Anne, Ariel, Steve, Marc, Leah, Pauline and Erik.
To learn more about our volunteer opportunities, contact Caryn Servis at [email protected]
or call 503-803-7279.
|Cooking Demo Recipe
For those of you who didn't get a chance to stop
by the cooking demonstration this past Saturday, here is the recipe for Chef Ramona White's Spring Vegetable Fritatta.
Thank you to the following vendors for donating
their fresh ingredients to the demo: Gales Meadow Farm, Oregon Gourmet Cheeses, Peak Forest Fruit, Sweet
Leaf Farm and Winter Green Farm.
Join us for our next cooking demo on June 9th!
Spring Vegetable Fritatta
1 cup cream or half and half
2 T chopped fresh chives
1 large shallot, minced
2-3 cloves garlic, minced
4 cups assorted vegetables cut into medium dice
olive oil or butter, as needed
salt and black pepper, as needed
1. Mix together cream, salt, pepper, chives and eggs until well blended and set aside.
2. In a 10-12" saute pan, start heating your butter or oil.
3. Saute shallots, garlic (and onions if they are part of your
vegetable mix) together over medium low heat until translucent in color.
4. Add the vegetable mix to the pan and toss to coat with butter or oil. Cook over medium heat approximately 2-4 minutes or until vegetables begin to soften.
5. Add egg mixture. Cover and cook over medium heat until set.
Featured Vendor: Sylvan Valley Tomatoes
Carl and Linda Kroll began growing and selling Red (Cobra)
and Yellow (Lemon Boy) tomatoes on their family farm in Corbett,
Oregon. When their sons
'graduated' to their own lives, Sylvan Valley Tomatoes became a mom and pop
farm by default. They focus on the uniqueness of their specialty crop
saying, "We do one thing only, and we do it well".
Sylvan Valley Tomatoes are grown in a
greenhouse where they are protected from the elements. Shielding them from rain
keeps mildew and fungus from developing, while night heating promotes
continuous healthy growth. No chemical pesticides are used on the tomatoes. Pests
are controlled by tiny wasps that are natural predators to whiteflies and
A modified hydroponic system enables the plant roots to grow in a clean peat
moss and perlite mixture. The plants are fed water and dissolved nutrients
through a drip-irrigation system and are hand pollinated every other day for
uniform fruit production. Linda Kroll harvests the tomatoes from vines that
grow to 18 feet long by the end of the season.
Be sure to stop by the Sylvan Valley Tomato booth and look for the tomatoes with
the green stickers. It could be you saying, "My wife says to get only tomatoes
with the green sticker."
|For more information, check us out online at www.hollywoodfarmersmarket.org.
See you Saturday!
Hollywood Farmers' Market