|Tip of the Week |
Did you know that sometimes adding fat to grassfed beef can improve the flavor? We
suggest pure virgin olive oil drizzled on toward the end of cooking to
help sear in the juices and enhance the natural flavor of the beef.
-- Christine Deck, Deck Family Farm
of the beauty of farmers' markets is that our produce changes with the
seasons. Stay current with weekly produce highlights here!
(Sweet Leaf Farm)
Gai Lan- Chinese Broccoli
(Peak Forest Fruit)
Oak Leaf Lettuce
(Winter Green Farm)
Sweet Spring Onions
(Deep Roots Farm)
|Gardener's Delight! |
There is an abundance of plants, garden starts, and shrubs perfect for spring planting this weekend at the Hollywood Farmers' Market, don't miss out!
|Cooking Demonstration Recipes:
Morel Mushroom & Nettle Orzo Soup
Breakfast Radish & White Turnip Salad
Recipes courtesy of Lissa Kane, Lucca
Lissa Kane, chef of. Lucca at NE 24th and Fremont performed the first cooking demo of the season. Stop by the market this Saturday to
pick up the ingredients and try the recipes at home!
Special thanks to Willapa Hills Farmstead Cheese, Peak Forest Fruit, Gales Meadow Farm, Blooming Goodies, Deep Roots Farm, Sweet Leaf Farm, and Winter Green Farm for their donations to the cooking demo.
Morel Mushroom & Nettle Orzo
(Serves 4 - 6)
1 cup spring onions - thinly sliced (Deep Roots Farm)
3" sprig of rosemary (Gales Meadow Farm)
3 stalks spring green garlic - chopped fine (Sweet Leaf Farm)
4 cups of morel mushrooms - cleaned and torn / rough chopped (Peak Forest Fruit)
2 handfuls (@2oz) of stinging nettles - careful don't touch with your bare hands (may sub other spring greens - spinach, turnips greens, etc.) (Peak Forest Fruit)
3 tablespoons extra virgin olive oil
8 tablespoons unsalted butter, divided
1 pound orzo pasta (riso or pastina may be substituted)
1/4 cup white wine
6-7 cups warm chicken or vegetable stock - salted to taste
1 tablespoon sea salt, or to taste
Freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese plus a bit more for garnish
A lemon - zested and juiced
In a heavy-bottomed saucepan over low-medium heat, sauté the spring onion and rosemary in the olive oil, half of the butter and two tablespoons of water until clear and soft. Be sure to season well with salt and pepper. Be watchful, you don't want any color on the onions.
Add half of the chopped green garlic and the morel mushrooms. Season well with salt and pepper. Each ingredient gets seasoned as it plays a role in the dish. We are building the flavor from the bottom up rather than trying to adjust it at the end. Allow the mushrooms to cook down 3-4 minutes, caramelizing in the pot a bit.
Add the orzo, salt and pepper and stir to completely coat the pasta grains. Deglaze the pan with the white wine.
Add one cup of warm stock and stir continually so that the pasta does not stick to the bottom of the pan. When the liquid is absorbed, add another cup of stock and continue stirring. Repeat this 'risotto method' process, adding stock one cup at a time until the orzo is cooked al-dente (about 10 to 12 minutes).
Stir in the nettles and the remainder of the green garlic. Then remove the pot from the heat and cover for two minutes. The residual heat will steam the nettles and continue cooking the pasta.
Add the remainder of the butter and the cheese and the zest and juice from half the lemon to balance the richness. Adjust salt and pepper to taste. Serve the orzo with more cheese, if desired and a nice salad.
Breakfast Radish and White Turnip Salad
(Serves 4 - 6)
6 small white Japanese turnips - sliced thinly on the mandolin (save the leaves and use in pasta or salad)
(Winter Green Farm)
9 breakfast radishes - sliced on the bias in ˝" pieces (Winter Green Farm)
1 spring green garlic stalk - chopped up fine (Sweet Leaf Farm)
Zest and juice from one lemon
12 mint leaves (Blooming Goodies)
1 teaspoon chives - finely chopped (Gales Meadow Farm)
3 handfuls (3oz) of spring greens - pea greens, arugula, radish greens, etc (Blooming Goodies)
Sea salt and freshly ground pepper
˝ cup or so of a favorite extra virgin olive oil
2 oz Willapa White from Willapa Hills Farmstead Cheese - crumbled or shaved.
15 minutes before serving, slice the turnips and radishes into a mixing bowl. Add the chopped green garlic, the zest of the lemon and half of the lemon juice. Season well with salt and pepper. Allow to marinate for 15-20 minutes to meld the flavors.
When ready to serve, add the greens, the chives, the torn mint leaves and mix well. Add a pinch of salt and some fresh pepper. Drizzle the olive oil over the whole salad and add half the cheese. Mix well.
Taste. Add some more oil or lemon juice. Generally, its 3 parts olive oil to one part lemon juice. Taste again. Adjust if needed. Maybe taste one more time - just to be sure.
Serve the salad and garnish with the rest of the cheese, some cracked black pepper and another drizzle of extra virgin olive oil.
Do you enjoy writing and getting to know people?
The Local Dirt's most popular column needs writers. Each week we ask a volunteer to interview a vendor and write an article about them. If you're interested contact Jody at email@example.com or 503-803-7279.
Learn more about the organizations tabling at the market each week in our community booth column.
Hollywood Senior Center
The HSC is an independent non-profit community organization serving older
adults, their caregivers and the neighboring community through the
provision of education, information, health and wellness, recreation,
nutrition and social services. The Center is committed to
assisting seniors in leading independent, secure,
healthy and fulfilled lives within their own community.
Film Action Oregon
Film Action Oregon engages in any activities designed to foster the
growth and development of film and video in the state of Oregon; to
enhance the artistic, cultural and educational development and
understanding of Oregonians; and to engage in relevant, related
community development. Film Action Oregon educates emerging artists
about filmmaking, partners with independent filmmakers indigenous to
Oregon to produce new works, and engages diverse audiences by
exhibiting independent, foreign and classic films at the Hollywood
|The Hollywood Farmers' Market is open Saturdays, May through October from 8am - 1pm and November 7, 14, and 21 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