|Tip of the Week |
Storing Dairy Products
fresh milk and fresh dairy products on the first or second shelf of
your fridge, where it is coldest. Do not stick fresh dairy in drawers
or doors where the temperature may be above 40 degrees.
-- Lisa Jacobs, Jacobs Creamery
Part of the beauty of farmers' markets is that our produce changes with the seasons. Stay current with weekly produce highlights here!
Craleux d'Eysinnes "Bumpkin" Winter Squash
(Gales Meadow Farm)Komatsuna
Hubbard Winter Squash
(Think Unique Gardens)
(Happy Harvest Farm)
|This Saturday, October 18th, don't miss our special event fundraiser "Decorate Your Own Trick-or-Treat Bag"! Tote bag, stencils, fabric pens, markers, and other decorations will be provided for only $5 per bag. Have fun while helping out your neighborhood farmers' market.|
Next Saturday, October 25th, don't miss our Annual Pet Parade. Parade participants will meet at 11:00am near the Information Booth to begin their march around the market. Prizes will be awarded for: Best Dressed Pet, Most Enthusiastic Marcher, and Most Coordinated (human/pet) Duo. Special thanks to Green Dog Pet Supply for helping make this happen.
|Cooking Demonstration Recipe: Pepper Soup with Lavender Crème Fraîche
Last Saturday, Courtney Sproule demonstrated how to make mouth watering and savory pepper soup with lavender crème fraîche. Try it at home with the following recipe and pick up ingredients this Saturday at the Hollywood Farmers' Market.
Thanks to Gales Meadow Farm, Jacobs Creamery, Winter Green Farm, and Persephone Farm for their donations to the cooking demo.
Pepper Soup with Lavender Crème Fraîche
recipe courtesy of Courtney Sproule, din din
makes 1 quart
2 small leeks (Persephone Farm)
6 Jimmy Nardello peppers (Gales Meadow Farm)
2 Beaver Dam peppers (Gales Meadow Farm)
4 medium carrots (Wintergreen Farm)
3 cups homemade chicken or vegetable stock
< ¼ cup heavy cream
Piment d'Espelette (you can omit this or substitute paprika as this dried Basque pepper is expensive)
1 tub crème fraîche or other Jacobs Creamery soft cheese/dairy product
for lavender crème fraîche
A few days before making the soup, finely grind lavender and fold into crème fraîche to taste (remember that lavender is strong). Refrigerate. (You only need enough lavender crème fraîche to garnish the soup.)
· cut greens off leek, reserve for another use
· slice in half lengthwise
· clean by running under water, fanning the leek out like pages of a book, and dry
· slice thinly on the bias
· wash and dry peppers
· remove all seeds and white parts
· cut into large matchsticks
· peel carrot
· cut into small obliques or coins
Heat olive oil in pan over medium low heat and add leeks and a sprinkle of salt. Sweat, covered, until soft. Add peppers and carrots and
another sprinkle of salt and continue to sweat until completely soft and sweet. Long and low heat will develop the flavors best. Avoid browning.
Meanwhile, heat stock in a separate pot.
Remove vegetables to blender, add a little stock, and blend. Continue to add stock until the soup is the consistency of heavy cream. Continue to blend until all of the fiber of the vegetables has been broken down and you have a very smooth, light texture (don't be afraid to blend for a while!). Add salt until the flavor of the vegetables has been fully enhanced. Add a very small amount of cream- just enough to round out the soup. Grate nutmeg to taste.
To serve, ladle soup into bowls and garnish with a dollop of lavender crème fraîche and a light sprinkle of Piment d'Espelette.
Community Booth Spotlight
Learn more about the organizations tabling at the market each week in our community booth column.
Oregon College of Oriental Medicine (OCOM) is a nonprofit
educational institution dedicated to advancing health care and the art
of healing. Founded in 1983 in Portland, Oregon, OCOM was one of the first Oriental medicine colleges in the United States to provide master's-level instruction. In 2005, OCOM became the first college in the nation to graduate doctors of acupuncture and Oriental medicine.
OCOM recently opened a new clinic location in the Hollywood Square
Building, adjacent to the Hollywood Farmers' Market. The OCOM Hollywood Square Clinic is comprised of four individual
treatment rooms, one conference room and a waiting area. The opening of this new location follows OCOM's commitment to serving
the community and providing exemplary and affordable patient care in
the Portland metro area. The clinic currently offers
appointments on Monday, Tuesday, Thursday and Friday mornings.
OCOM will be at the Hollywood Farmers' Market this Saturday performing demonstration acupuncture treatments. The public is welcome to participate so please stop by!
Northeast Community Center
The Northeast Community Center
provides a safe and clean environment where Portland residents of all
ages and backgrounds participate in recreational, educational and
physical activities in a climate of mutual respect and care.
Northeast Community Center welcomes everyone. There is no joining fee
and no long-term contracts. Stop by any day of the week, take a tour,
meet the staff and find out how you fit in at NECC!
Wandering Aengus Ciderworks
The story of Wandering Aengus Ciderworks begins with
something other than sustainable agriculture, family tradition, or a thirst for
delicious artisan cider. It begins with love. Yes, it's a love story that has
turned into a successful and distinct business with a unique market niche. Mimi
Casteel and Nick Gunn met years ago while working for the forest service and
fell in love. We all know that love causes people the world-round to do things they
never thought possible and in this case, Nick and Mimi quit their jobs and
decided to grow organic apples. Lucky for us, the stars aligned and Wandering
Aengus Ciderworks was born. That, of course, is the simple version.
Over the last five years and with the help of family members
and good friend (and marketing director) James Kohn, Nick and Mimi have taken
all sorts of steps to success. Nick underwent an intense apprenticeship with
cider master Roger Mansfield, from whom the couple eventually bought their
business. He continues to study traditional English cider-making and has become
orchard manager, taking care of over 1600 French and English cider apple trees
the couple planted in Salem, Oregon. They also have an orchard with about 1200
trees in Ashland.
Both orchards are certified organic. This means there is no
spraying of any kind, and rather than thinning the fruit chemically, like
typical fruit orchards do, Wandering Aengus Ciderworks apples are thinned by
hand. This labor-intensive process assures a higher quality apple and more
control over the yields. Growing cider apples is different than growing dessert
fruit. Cider apples are pruned and thinned more heavily and watered less than
dessert fruit. This gives way to an apple with a higher concentration of
flavors and sugars than an apple you or I would buy to eat fresh.
Most apples grown in the Pacific Northwest are eating
apples, or dessert fruit. Cider apples are different and have specific
characteristics - high sugar content, fairly high acidity, and a good tannin
structure -- that allow such delicious artisan ciders (also known as "hard
ciders") to be produced. Nick and Mimi have chosen cider apple varieties that
grow well in this climate and are resistant to disease. Growing such
specialized apples is one of the risks that Wandering Aengus has to face. If
their crops fail, there is no readily available supply of organic cider apples
to fall back on. However, this risk is exactly what has allowed Wandering
Aengus to create a niche for itself. You won't find cider like Wandering
Aengus' (made with organic cider apples) anywhere else. Most American hard
cider producers use "seconds" -- eating apples that are bruised or not pretty
enough to be sold at market or in the stores. These apples alone don't have the
right qualities for making hard cider and so they must use additives and other
ingredients to make the cider palatable.
So, what about the cider itself? After growing and picking
the apples, they are brought to the Salem facility where they are sorted,
washed, and sorted again. Produced in small batches, the apples are first
macerated and pressed until all that's left is the juice. Each apple variety is
pressed individually, so they can be tasted and blended appropriately.
Wandering Aengus Ciderworks produces three different types of artisan cider:
dry, semi-dry, and their heirloom blend, along with pommeau, a unique apple
The ciders are left to ferment and age -- the dry in Oregon
oak barrels, the semi-dry and heirloom blend in stainless steel. Wandering
Aengus Ciderworks' cold fermentation process slows down the yeast and preserves
the fruity flavor of the apples as opposed to the hot and quick method of
conventional cidermakers that bonds the fruity flavor to the alcohol. Just
think of the difference between an estate grown glass of wine and a wine
cooler. This is the scale of difference we're talking about.
Wandering Aengus Ciderworks is a relative newcomer to the
world of spirits and alcohol but you wouldn't know it with its sophisticated
methods and complex flavors. Being at the Hollywood Farmers' Market in addition
to other farmers' markets is important to the folks at Wandering Aengus. Market
customers are more willing to explore new flavors and ideas. People try the
cider and if they like it, they buy it. The Hollywood Farmers' Market, in
particular, has a consistent customer flow and a loyal customer base that is appreciative of products
such as the artisan ciders from Wandering Aengus. Make sure to stop by
Wandering Aengus Ciderworks for a sample this Saturday, and watch out! You
might just fall in love.
|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