|This Week at
Cooking Demonstration with Courtney Sproule
|Tip of the Week |
Dry Salting Meat
Common American cooking knowledge tells us to wait to salt meat until
just before we cook it. Otherwise, the salt will draw water to the
surface and prevent us from quickly searing the meat. This is very
However, if you salt your meat significantly ahead of time, the
water that is drawn to the meat's surface will eventually soak back
in. When cooked, the meat will get a great sear and become more
tender and flavorful.
This can work wonderfully on a steak, but also
makes the braised, slow-cooked meats of fall even more tender.
One to two days before you plan to cook your meat, prepare it by generously salting (depending on its thickness) with kosher,
sea, or grey salt. You can also add spices if you wish. Place the
meat on a rack over a sheet pan and refrigerate uncovered. It's important to choose a
spot that's not too crowded to allow for air circulation.
When it comes time to cook your meat, simply remove from refrigerator and cook as you normally would.
-- Courtney Sproule, din din
Part of the beauty of farmers' markets is that our produce changes with the seasons. Stay current with weekly produce highlights here!
- pictured above
(Blooming Goodies)Brilliant Celeriac
(Big "B" Farm)
Medium-Hot Poblano Peppers
(Deep Roots Farm)
(Kiyokawa Family Orchards)
(Peak Forest Fruit)
|We are well into October and there are only seven markets left this season! However, produce, baked goods, flowers, meats, and cheeses are still abundant at the Hollywood Farmers' Market. Don't miss this Saturday's cooking demonstration and get ready for next week when we offer a "decorate your own trick-or-treat bag" special!|
|Cooking Demonstration with Courtney Sproule
Courtney Sproule is an HFM Board Member and the mastermind behind the popular supperclub and catering service, din din.
a self-taught cook who has worked as brunch chef at Matchbox Lounge and
assisted with classes at The Chef Studio, where lauded Chef Robert Reynolds teaches
French and Italian cooking.
Join Courtney this Saturday as she prepares pepper soup with lavender crème fraîche for our October cooking demonstration. Pairing Jimmy Nardello and Beaver Dam peppers from Gales Meadow Farm with crème fraîche from the superb Jacob's Creamery, Courtney is sure to delight your sense of taste.
Courtney values the responsibility of doing right by the expertly-produced and diverse
local ingredients available in Oregon. She enjoys developing relationships with local
producers and sharing the jewels of our region with guests from outside. Don't miss her visit to the Hollywood Farmers' Market this Saturday!
demonstrations take place at 10:00 and 11:00am at the musician's tent
on Hancock Street. Look for the
recipe in next week's edition of The Local Dirt.
Community Booth Spotlight
Learn more about the organizations tabling at the market each week in our community booth column.
Blue Sky Renewable Energy
When you choose Blue Sky, you help influence future energy production and encourage the development of clean energy facilities
in Oregon and the West. Pacific Power offers three
renewable power options to its Oregon customers. Each option supplies
safe, clean energy for future generations, while promoting resource
diversity and reducing our reliance on fossil fuels. Stop by our booth at the Hollywood Farmers' Market this Saturday to find out more about how you can get involved.
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: by Lianne Bannow, HFM Volunteer
Jacobs Creamery may be the new kid on the block- it's been at
the Hollywood Farmers' Market only about a month-but your taste buds would never
know it. Many old-timers have said,
"These taste like what I used to have when I was growing up." And younger folks
trying Jacobs Creamery products for the first time have said, "I didn't know it
could taste this way."
The objects of their affection are the cheeses and cheese
products that Lisa Jacobs creates by hand in an old-style manner-cheeses that
are fresh, wholesome, and flavorful, made from certified organic milk that is
not ultra-pasteurized or homogenized. Just like the good old days. And that's
what makes Jacobs Creamery products noticeably different from most of their
more commercial brethren, which lose flavor and nutrients in exchange for
having a longer shelf life.
Rather than the fancy or exotic, Lisa focuses on items that
she thinks should be in everyone's refrigerator. This includes her own butter,
fresh ricotta, mascarpone, a sharp creamy Havarti, smoked cheddar, and an
old-fashioned sour cream comprised of nothing more than milk, cream, and
culture making it thick and tangy. She makes homemade puddings, too-vanilla
(think crème brule) and chocolate (think mousse)-a surprise for the
sweet-toothers among us. She also offers milk, chocolate milk, half-and-half,
crème fraiche, European-style yogurt, and a range of cheddars (mild, medium,
and very sharp) that come direct from Noris Dairy in Scio, which is home to her
Try any of Jacobs Creamery cream cheeses and you'll
experience a taste and texture quite unlike the comparable store-bought
variety. Hand-drained so that it's thick, it contains nothing but the cheese
itself-no fillers and no stabilizers-unless you count the fine additions that
give you a variety of choices. In addition to plain (a misnomer, given the
flavor), there is always a seasonal variety as well as olive and pimiento,
scallion and chive, and smoked salmon, which comes from The Smokery owned by
Her crumbled mozzarella is her signature cheese. It's
low-moisture, highly flavorful, and boasts a texture that is still soft, almost
curd-like. During tomato season, it flies out the door.
Lisa's personal favorite is her Greek yogurt. "Phenomenally
delicious," she declares. Thick, full-bodied, and whey-drained so that it is
rich in probiotics, it is low in carbohydrates and high in protein. Best yet,
it meets the rigorous standards of her discriminating chief taste-tester, her
Two years ago, you would have found Lisa in law school, not
totally enamored with her career choice. In a flash of inspiration or on a
whim-she's not quite sure which-she thought, why not make cheese? She is
enthralled with the creative process it involves: She appreciates the fact that
it's intellectual, scientific and technical-based, and physical all at once.
And she loves the aspect that there's always a cheese she hasn't yet mastered.
She says she's hooked. So, too, are her customers.
|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