|Tip of the Week
Rendering Leaf Lard
Dice the fat and heat it very slowly in a heavy pan with a
small quantity of water. You may speed up this process by pressing the fat with
the back of a slotted spoon or a potato masher.
When the fat is liquid and
still fairly warm, strain it through cheese cloth and put it immediately in the
freezer. The faster the cooling the more fine and less grainy your lard will
become. Once cooled, refrigerate.
The browned connective tissue in the
strainer, known as cracklings, may be kept for flavoring.
-- Sweet Briar Farms
Part of the beauty of farmers' markets is that our produce changes with the seasons. Stay current with weekly produce highlights here!
Black-Cap Raspberries (Liepold Farms)
Black Cherry Tomatoes (Winter Green Farm)
Dasher Cucumbers (Big "B" Farm)
Lappin Cherries (Feeley's Fruit)
Red Butter Lettuce (Lone Elder Farm)
|Kinta at Gales Meadow
Many of the vendors at the Hollywood Farmers Market also sell to chefs on
a regular basis. This week, Gales Meadow Farm will celebrate its two years
of selling to Kinta Restaurant (3450 SE Belmont) by inviting Chef Phan and
her husband Dennis Mai to offer samples from their Malaysian menu at the
Gales Meadow Farm booth from 9 am to 11 am. Stop by and enjoy this treat!
And feel free to ask Phan and Dennis about this intriguing Southeast Asian
|This weekend is sure to bring more sun and fun to the Hollywood Farmers' Market. Don't miss the Kinta samples at the Gales Meadow Farm booth from 9-11am and be sure to check out the blossoms at Fuller's Flowers, this week's Featured Vendor.|
Strawberry Rhubarb Tart Last Saturday, Mike and Matt Allen, of The Brothers Allen Catering, wowed customers at the Hollywood Farmers' Market with their Strawberry Rhubarb Tart. On a hot day with the sun glaring in their eyes, Mike and Matt demonstrated how to pair tart rhubarb with delicious strawberries and rolled out a couple of the tastiest tarts our market has seen.
by The Brothers Allen
Here is the recipe, for you to try at home:
For the dough:
· 1¼ cups all-purpose flour
· 1 t salt
· 2 T sugar
· ¼ cup leaf lard (very cold and cut into little chunks)
· 6 Tablespoons unsalted butter (also very cold and cut into little chunks)
· Ice water as needed
For the filling:
· 1 lb. rhubarb
· 1½ cups sugar
· juice of two lemons
· 1 cinnamon stick
· 4 cloves
· pinch of salt
· ½ pint strawberries
Mix the dry ingredients in a large, cold bowl.
Using your fingers or a pastry cutter, work the cold butter and lard into the dry ingredients until the fat is in pea-sized chunks.
Using your hands, mix enough cold water into the whole mass until it is just barely wet enough to pull together into a ball.
Wrap the dough ball in plastic and put it in the fridge to rest for an hour.
But no rest for you, you have to make the filling!
Slice all the rhubarb into short ¼" thick slices.
Put ¾ of the rhubarb into a stainless steel saucepot along with all the other ingredients except the strawberries and cook the whole mess down until it becomes a saucy paste.
Add the rest of the rhubarb and continue to cook until it's soft, but still chunky. Taste it for sweetness- if it's too tart add a little more sugar and cook until it is just incorporated.
Quarter the strawberries, toss with a little sugar and set aside.
Pull the dough out of the fridge and let it sit (30 minutes or so) until it is warm enough to work.
Roll it out on a really, really well-floured surface until it is about 1½" wider than your tart pan. Thicker crust is better than thinner both for ease of handling and deliciousness.
Starting at one end, roll the crust up around the rolling pin, using the pin to transport the crust to the tart pan. Reverse this concept to lay the dough into the pan.
Gently lift the edges all the way around as you push the dough into the corners of the pan. Push a little extra dough down along the inside edge before cutting the dough off along the top edge of the tart pan.
Fill the crust with the rhubarb mixture, spreading it to cover the entire inside crust. Top with the strawberries and bake in a preheated oven at 375° for about an hour until the top is browning and bubbly and the visible edge of the crust is a golden nutty brown.
About The Brothers Allen:
The Brothers Allen are two scrappy, bickering line cooks from the north side of Cincinnati. They have 24 years collective experience in upscale dining, butchery and baking. They have a long standing devotion to seasonal local food which is born largely of their devotion to doing the very best that can be done. They are available for small or large dinner parties or what have you. Their food (including this tart) can be sampled at Vinideus Wine Bar at 47th and Fremont. Check them out on the web at thebrothersallen.com!
Community Booth Spotlight
Learn more about the organizations tabling at the market each week in our community booth column.
Willamette Pedestrian Coalition
The Willamette Pedestrian Coalition is a non-profit community-based
membership organization in the greater Portland, Oregon area dedicated
to promoting walking and making the conditions for walking safe and
must be safe,
should get you there,
is transportation which builds better communities,
communities require careful design,
shared by pedestrians and others are the best streets, and
who leaves home is a pedestrian, whether in a wheelchair,
stroller, or on foot, even getting to a motor vehicle or mass transit.
for better laws, enhanced enforcement, more sidewalks and
signed crosswalks, education programs, community improvements designed
for pedestrians, and increased funding to support these activities.
Chess for Success
Chess for Success
is a 501(c)(3) non-profit organization dedicated to
providing children in economically disadvantaged elementary and middle
schools the opportunity to build and develop important skills necessary
for success in school and life by participating in chess club programs
Our mission is to help children develop skills necessary for success
in school and life by learning chess.
Featured Vendor: Fuller's Flowers
Dave Fuller, of Fuller's Flowers, started out selling seeds
all around the world. When one of his buyers in Holland wanted to export bulbs,
Dave decided that he should take advantage of that market as well, and Fuller's
Flowers was born. That was fourteen years ago and since then, with a small
employee base and a passion to sell only the best, Fuller's Flowers has fully-blossomed.
Dave's business takes him many places; his seed company is based in Salem, Oregon
and he has been at the Hollywood Farmers' Market for twelve years selling his
flowers. He remembers fondly the days when the Farmers' Market was located on
the other side of Sandy Boulevard. Dave is very familiar with the other booths
that make up the Farmers' Market and says that he especially likes to eat the
sausages from Buns on the Run.
the owner of a flower business, Dave has seen many more varieties than the
average person. Yet of all of the flowers he has seen, his favorite remains the
gladiola. When it comes to the flowers he sells, Dave is committed to
excellence and states that what sets his business apart from others is his
refusal to sell anything that is not 'florist quality.' He will not sell
flowers that last only a few days, but chooses to sell long-lasting and well
taken care of blooms. Stargazer Lilies just waiting for an eager buyer to
snatch them up, is the current sight at the Fuller's Flowers booth in the Hollywood
Farmers' Market, but there are many different flowers for sale at Fuller's
Flowers, it just depends on the week. To see what he has about to bloom this
week, head down to the Hollywood Farmers' Market and check it out!
|The Hollywood Farmers' Market is open Saturdays, May through October from 8am - 1pm and November 1, 8, 15 & 22 from 9am - 1pm. We are located on NE Hancock Street between 44th and 45th Avenues (one block South of Sandy Blvd).
For more information, check us out online at www.hollywoodfarmersmarket.org.
See you Saturday!
Hollywood Farmers' Market