|Tip of the Week |
Makes about 2 1/4 lbs.
Quince paste has a texture somewhere between that of stiff jelly and gumdrops and is totally delicious. It is important to be patient and to cook until really stiff.
· 4 medium quinces (about 2 pounds)
· 1/4-1/2 cup water
· 2-3 cups sugar
Preheat oven to 350°F and lightly oil a 1-quart terrine. Scrub quinces and pat dry. In a small roasting pan, bake quinces (covered with foil) in the middle of oven until tender, about 2 hours, and transfer pan to a rack to cool.
When quinces are cool enough to handle, peel, quarter, and core them with a sharp knife. Puree in a food processor with 1/4 cup water until smooth. If mixture is too thick, add remaining 1/4 cup water a little at a time, as needed.
Force puree through a large fine sieve into a liquid measuring cup to measure amount of puree.
Transfer puree to a 3-quart heavy saucepan and add an equivalent amount of sugar.
Cook quince puree over moderate heat, stirring constantly, until it is thickened and begins to pull away from side of pan, about 25 minutes.
Pour puree into the terrine, smoothing the top with an offset spatula and cool.
Chill puree, loosely covered with plastic wrap, until set, about 4 hours.
Run a thin knife around sides of terrine and invert quince paste onto a platter. Wrapped well in wax paper and then plastic wrap, quince paste will keep for up to 3 months.
Slice paste and serve with cheese and crackers. Enjoy!
-- found on epicurious.com by Anne Berblinger, Gales Meadow Farm and HFM Board Member
Part of the beauty of farmers' markets is that our produce changes with the seasons. Stay current with weekly produce highlights here!
(Kiyokawa Family Orchards)
Sweet Dumpling Squash
(Sun Gold Farm)
Red Russian Kale
(Winter Green Farm)Quince
-see recipe for quince paste in 'Tip of the Week'
(Gales Meadow Farm)
White and Black Truffles
(Peak Forest Fruit)
|This Saturday, the smash-hit group Sneakin' Out returns to the Hollywood Farmers' Market to the delight of market-goers and vendors alike.|
Our first ever Pumpkin Pie Contest will be held this Saturday with the 1st place prize courtesy of Mirador Community Store. See article below for details.
There are still two weeks left to volunteer your services to help make the market come alive. Visit our website and click on the Volunteers page for more information or contact the Community Volunteer Coordinator for details. There are also plenty of on-going volunteer opportunities available over the winter. Contact the Community Volunteer Coordinator for more information.
With only two markets left this season, you'd better hurry over to the Hollywood Farmers' Market this Saturday and stock up on produce while you still can.
See you at 9am this Saturday at Northeast Portland's favorite community gathering spot!
Pumpkin Pie Contest this SaturdayThe second Saturday of each month, the Hollywood Farmers' Market holds a cooking demonstration where local chefs show off simple and delicious ways to use in-season, local produce.
This month, with the weather turning chilly and the holidays quickly approaching, the Hollywood Farmers' Market is giving market-goers a chance to show off their own culinary masterpieces through a time old tradition -- the pie contest.
This Saturday, November 15th, the Hollywood Farmers' Market will hold its first ever Pumpkin Pie Contest. Entries will be accepted from 9am to 10am, with judging to begin at 10:30am. Winners will be announced at 12 noon and need not be present to win. The 1st place winner will receive a brand new rolling pin, courtesy of our friends at Mirador Community Store, and a copy of The Farm to Table Cookbook by local author Ivy Manning.
Recipes must be original in nature and use pumpkin or other squash purchased from the Hollywood Farmers' Market. Do you have a trick or two up your baking sleeve? Are you curious to try a new spin on an old favorite recipe? Turn on the oven, get baking, and head to the Hollywood Farmers' Market this Saturday!
Contest rules and entry form are downloadable via our website.
Community Booth Spotlight
Learn more about the organizations tabling at the market each week in our community booth column.
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!
Shining Star Waldorf School
Shining Star Waldorf School
is a community-inclusive educational
organization. We strive to provide classes and workshops for infants,
preschoolers, kindergarten to grade six children, and adults through our rich
array of artistic campuses. We offer a fully-outdoor young child
program at Tryon Community Farm as well as traditional Waldorf education in our
eastside programs. Fully trained, loving and lively Waldorf teachers fill
our hearts with creative ideas and the wonderful children come dancing in each
day like beams of sunlight. Please come join as we work
together to build our unique community, featuring Accessible Waldorf
Education (AWE) as our mutual goal.
Featured Vendor:Peak Forest Fruitby Sasha Kaplan, HFM Board Member and Volunteer
Lars Norgren has been a farmer since
1984, the same year he launched Peak Forest Fruit. And while the first
ten years were rough, he is now in his eleventh season at the Hollywood
Farmers' Market, selling wild mushrooms, Oregon white and black truffles, wild huckleberries,
and stone fruit and rhubarb from his neighbor's farm.
In addition to the
Hollywood Farmers' Market, Peak Forest Fruit produce can be found
at Uwajimaya, Food Front Co-op, and in restaurant dishes across
the country. Despite steep overnight shipping costs, restaurants from all over
depend on Lars for wild mushrooms of excellent quality from his 40-acre farm in
Banks, Oregon. On the day we spoke, Lars was preparing a shipment of
chanterelles to a restaurant in the Berkshire Mountains of western Massachusetts. There
are plenty of restaurants in our region, plus a couple of college campus food
services, that also depend on the high quality that Peak Forest Fruit supplies.
With his 24 years of farming experience, Lars is a wealth of information. He explained that the white truffle grows close
to the surface of the ground, just under the mossy layer. In
contrast, the black truffle grows about a foot underground.
Truffles, unlike mushrooms, are picked a bit green and ripen over a few days. Lars told me that Oregon truffles were discovered in Lane and Benton counties in the 1970s. While truffles have a rich European history (and price), Oregon truffles add an intense flavor to a dish at a far less cost.
Lars depends on about 20 people
(especially in the fall) to help run his business. When asked why he chose
farming as a way of life, he told me he enjoys being self-employed, being his
own boss, and spending lots of time in the fresh air. The father of two
young adults (the youngest will be attending the University of Oregon
next fall) Lars now has the grandchildren of the original mushroom and truffle
pickers bringing him the fruits of their labors. The black truffles
and all the mushrooms are picked away from the farm while he grows the white
Stop by Peak
Forest Fruit's booth during these last couple weeks of the
market. Mushrooms are at their peak right now and Lars has many tips on storing and preparing these earthly
|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