Market Updates |
|It's Oktoberfest this weekend and Alfred Novacek will be demonstrating how to make delicious sauerkraut with cabbage fresh from the market. Haldeman's Oompah Boys will be getting us into the spirit with their lively tunes and there will be beer samples for everyone over 21 years of age.|
There are a whole host of farm and food related events happening in the next couple of weeks including a mixer for young farmers! Please check out the sidebar to the right for details.
Hollywood Farmers Market Board applications are due Monday, October 11th. Are you interested in getting involved? We would love to hear from you. Applications can be downloaded from our website. If you have any questions about joining the Board, please contact Carollyn by email or call the market at 503-709-7403!
The Crazy Eggplant Festival was quite a success, please read below for recipes and information all about eggplant. You've got another couple weeks to get them at the market, so celebrate it while it lasts!
Mt Hood Organic Farms starts the market this Saturday with certified organic and biodynamic apples and pears. Be sure to stop by and say hello.
See you at the market!
Crazy Eggplant Recipes|
Aloo Baigan by Madhu Nair |
adapted from Julie Sahni, Classic Indian Vegetarian and Grain Cooking
1 lb eggplant - about 5 Asian eggplants or 1 globe eggplant (Sweet Leaf Farm)
1 lb potatoes - 4 medium sized potatoes, peeled (Sweet Leaf Farm)
3/4 tsp turmeric powder
1 1/2 Tbsp ground coriander seed
1/2-1 tsp cayenne pepper
1 1/2 tsp coarse salt
4 Tbsp light vegetable oil
3/4 tsp fenugreek seeds
1 tsp amchur powder - tart mango powder-available at Indian grocery stores or online
-Cube the unpeeled eggplant into 1-inch pieces. Peel the potatoes and cut into 1-inch cubes.
-Put the eggplant and potatoes in a bowl and sprinkle on turmeric, coriander, cayenne and salt. Mix well to coat evenly.
-Heat the oil in a large skillet over high heat for 3 minutes. Add fenugreek seeds and fry until they turn dark brown, about 10-15 seconds.
-Add the potato/eggplant mixture and shake the pan a few times. Let the veggies sizzle undisturbed for 1-2 minutes.
-Fry, turning the eggplant and potatoes for 5 minutes or until the spices start clinging to the veggies and the eggplant looks limp and begins to steam.
-Lower the heat to low and cook covered for 20 minutes, turning often to ensure even cooking. Be careful not to break the fragile eggplant.
-Sprinkle on mango powder and fry uncovered, turning them regularly for 5 more minutes until they look glazed.
-Serve warm or at room temperature.
Eggplant Fries by Amie Edelstein
Globe eggplant, cut into pieces 2" long by ¼"wide
flavorless oil (such as canola, safflower, or peanut oil)
1. Place the eggplant in a colander and sprinkle with
salt. Leave it for 15-20 minutes. The salt will
draw some of the water and bitterness out of the
2. Pat the eggplant pieces dry with a towel. Dust
them lightly with flour, and be sure to shake off all
the excess flour. Place the pieces on a rack (if you
put them on a plate or tray, the flour will start to get
3. Put enough flavorless oil in a medium saucepan so
that it comes 2 to 3 inches up the sides of the pan.
Heat the oil over high heat until it reaches 375°F.
4. Add the eggplant fries in small batches, so that the
pan is not overcrowded. Fry them until they are a
nice golden brown, about 3 minutes. Using a large
slotted spoon, transfer them to a plate with a paper
towel to drain the excess oil. Sprinkle the fries with
finishing salt and a few drops of lemon juice while
5. Enjoy with your favorite condiment - but
try them with garlic and herb mayonnaise!
Garlic and Herb Mayonnaise by Amie Edelstein
makes about 1 ½ cups mayonnaise
1 fresh egg yolk
1 ½ tsp fresh lemon juice
½ tsp salt
1 clove garlic, pasted
1 cup flavorless oil (canola, safflower, peanut, etc.)
½ cup to ¾ cup chopped herbs (basil, parsley, dill,
cilantro, chives, etc.)
1. In a large bowl, whisk together the egg yolk, lemon
juice, salt, and garlic until combined.
2. Add a couple drops of the flavorless oil to the egg
mixture. Whisk vigorously to create an emulsification
by combining the oil with the egg yolk mixture. The
oil should be completely incorporated into the yolk
mixture; you shouldn't see any separate drops of
oil. Continue adding a few drops of oil at a time,
whisking to incorporate the oil after each addition.
3. Once the oil and egg have emulsified and your
mayonnaise starts to thicken, you can add a little
more oil with each addition. If the mixture becomes
too thick, add a teaspoon of hot water (this will also
serve to cook the egg a bit). Continue to add oil
until you reach the consistency you are looking for
(the more you add, the thicker it will continue to get).
Creating an emulsification can be tricky; just take it
slow and don't try to rush through it.
4. Once you reach the desired consistency (it should
look like mayonnaise), taste for salt and add more if
necessary. Add a half a cup of the chopped herbs at
first, and whisk in. If it doesn't look like enough, add
Eggplant Concasse' by Michelle Girard
4 Tablespoons olive oil
1/2 cup diced onion (Deep Roots Farm)
4 cups peeled and diced eggplant (Deep Roots Farm)
1/2 teaspoon salt
1 cup diced tomato (Deep Roots Farm)
2 Tablespoons finely chopped basil (Deep Roots Farm)
3 Tablespoons red wine vinegar
1/4 cup chopped hazelnuts (Ken & June's Hazelnuts)
4 Tablespoons goat cheese (Alsea Acre Alpines)
Heat Saute' pan on medium high heat. Add olive oil and warm.
Add onions and sweat for 1 minute.
Add eggplant and salt, saute' until soft.
Add tomato, basil, and vinegar and cook for 1-2 minutes to combine flavors.
Remove from heat and mix in hazelnuts and goat cheese. Salt to taste.
Use as a dip, on a sandwich, or to top chicken.
Mediterranean Eggplant Sandwich
By Kathy Boggs-Aikens, Royal Crumb Catering
· 1 eggplant, sliced into strips (THINK Unique Gardens)
· 2 red bell peppers (Big B Farm)
· 2 zucchini, sliced into strips (Persephone Farm)
· 2 Tablespoons olive oil, divided
· 2 portobello mushrooms, sliced
· 2 heirloom tomatoes, sliced (THINK Unique Gardens)
· 3 cloves garlic, crushed (THINK Unique Gardens)
· 4 Tablespoons fromage blanc (Jacobs Creamery)
· 1 (1 pound) loaf focaccia or ciabatta (Fleur de Lis Bakery)
1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush eggplant, zucchini and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant and zucchini until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
3. Meanwhile, heat 1 tablespoon olive oil and saute mushrooms until tender. Stir crushed garlic and herbs into cheese. Slice focaccia in half lengthwise. Spread cheese mixture on one or both halves.
4. Peel cooled peppers, core and slice. Arrange eggplant, peppers, zucchini, tomato and mushrooms on focaccia and serve.
Eggplant Manicotti by Michelle Girard
4+ Tablespoons olive oil
1/2 cup diced onion (Gales Meadow Farm), divided
2 eggplants, sliced lengthwise, 1/4" thick (Gales Meadow Farm)
1 teaspoon black pepper
1 cup diced tomato (Gales Meadow Farm)
2 Tablespoons finely chopped basil (Gales Meadow Farm)
2 Tablespoons finely chopped parsley (Gales Meadow Farm)
2 Tablespoons white wine
8 oz fresh ricotta (Jacobs Creamery)
Chopped parsley to garnish
Rub sliced eggplant with a little olive oil, salt, and pepper. Heat sauté pan on medium high heat. Add olive oil to pan and warm. Add eggplant slices and cook each side for 2-3 minutes, until golden-reddish and flexible. Set aside.
In another pan, heat 1 Tablespoon of olive oil, add 1/4 cup onions and sweat for 1-2 minutes. Add ricotta cheese and herbs. Set aside.
Heat a little oil in a sauté pan, add the remaining onions and a little salt, sweat for 1-2 minutes. Add chopped tomatoes and white wine and cook for another 1-2 minutes to combine flavors.
Spread ricotta mixture on the cooked slices of eggplant and roll up to create manicotti. You may secure the eggplant manicotti with toothpicks, but that may not be necessary. Arrange on plate, and top with tomato sauce and parsley garnish.
Slice and salt the eggplant, let sit for 20 minutes. Wipe off salt & water with paper towel. Heat oil until very hot but not smoking. (Use a non-stick pan and only 1-2 tablespoons of oil to prevent the eggplant from soaking up too much oil. Add the slices to the hot oil. Place in the pan in a single layer. Turn the eggplant slices often while cooking. If cooking too fast, turn heat down slightly. When the slices are a dark golden brown, remove them from the pan and place on a plate lined with paper towel. The paper towels will absorb excess oil. Season with salt and pepper to taste and serve eggplant slices while hot.
Salt the eggplant as and then cut into 1/2 inch cubes. Heat oil until it is very hot. When oil is heated, throw the cubed eggplant into the pan and salt to taste. Continue to stir as the cubes cook. Cook just until eggplant is a rich golden brown. Serve immediately.
Grilling or Broiling Eggplant
Cut into slices and salt the eggplant as in frying. Brush both sides of the slices with oil. Grill or broil using medium hot heat. Turn slices as each side browns. Grill or broil until slices are soft and cooked thoroughly. Serve immediately.
Cut the stem end off from the eggplant. Pierce the skin with a fork to prevent it from bursting while cooking. Coat a baking dish with cooking spray or lightly grease. Place eggplant in the baking dish. Place in an oven preheated to 350°F. Roast for 45 to 60 minutes, turning once through cooking time. Roast until eggplant is very tender when poked with a fork. Cooking time will vary depending on the size of the eggplant. Remove from the oven and allow to stand until cool enough to handle.
Peel the skin from the eggplant and then slice, chop or blend for desired use.
· Larger or over mature eggplants tend to be more bitter than smaller just ripe eggplants.
· Dredging eggplant slices in flour or coating with a batter or breadcrumbs will help decrease the amount of oil they absorb when frying.
· Eggplant equivalents: 1 medium globe eggplant = 1 pound, 3 to 4 cups chopped or diced (raw), 1 3/4 cups cooked, 2-3 Asian eggplants.
|This Week at the Market|
Music: Haldeman's Oompah Boys
Blue Sky Renewable Energy Program
- Wednesday, October 6th, 6pm: Portland Local Food and Farm Forum, Lucky Lab Brewing, 915 SE Hawthorne Blvd.
-Sunday, October 10th, 3:30-8pm:
Western Oregon Young Farmer Mixer, Naomi's Organic Farm Supply, 2500 SE Tacoma St.
-Tuesday October 12th, 5:30pm: InFARMation on 'Barriers to Funding Faced by Oregon
Farmers', Holocene, 1001 SE Morrison St
October 2nd, 2010
Red & Gold Bell Peppers
Also Sweet Italian and Sweet Pimentos. They are in their peak flavor and production right now. Enjoy summer while it lasts!
Sweet Leaf Farm
Borlotto Piemontese - Simmer in a 1/4 inch of water for 15 minutes covered with a lid. They're delicious with garlic, savory, sage, and olive oil!
Gales Meadow Farm
Bulgarian Carrot and Padron Peppers
The Bulgarian Carrots are delicious hot little peppers while the Padrons make a great appetizer when roasted with just olive oil and a little sea salt.
Frog Meadow Farm
Hopefully there will be strawberries until the end of October. Keep your fingers crossed!
Pacific Baby Shrimp
Caught out of Astoris. They go great with Linda Brand Red Cocktail Sauce. Try some today!
Linda Brand Crab
|Fresh Funds Program|
|Fresh Funds Goal: $7,000|
Amount Raised to Date: $6,209
Total Dollars Matched to SNAP Customers to Date: $5,184
Amount left in Fresh Funds: $1025
Amount needed to Reach Goal: $791
Every Saturday, SNAP customers can use their EBT card to
withdraw SNAP dollars to be used on market fresh produce and goods. The
Hollywood Farmers Market will match up to $5 in tokens to increase SNAP
customer spending power at the market and reward healthy eating.
This match only lasts as long as we have funds for it. Please consider donating today! Call 503-709-7403 for more information.
|All About Eggplants|
adapted from www.recipetips.com
A slightly sweet, tender fruit covered with a shiny skin that ranges in color from dark purple, which is the most familiar, to red, yellow, green, or white, depending on the variety. Eggplants are members of the nightshade family along with potatoes, tomatoes, tobacco, ground cherries, tomatillos, and peppers. The shape of the eggplant depends on the variety and can range from a pear or a globe shape to a long, slender tubular shape to a tiny cluster of grape-like shaped eggplants.
Eggplant flesh is typically white and contains a number of seeds. Because of it's spongy texture, it can take on the flavor of other foods, spices and seasonings it is cooked with. Eggplant is low in calories and fat and high in fiber. It is a source of potassium, iron and protein. The raw flesh contains some levels of toxic solanine, so it should be cooked before it is eaten. Cooking the eggplant gets rid of the toxic solanine. There are many varieties of eggplant available and they are very popular in Asian, Middle Eastern, and Mediterranean.
Eggplants, like their family members tomatoes and peppers, signify the height of the season and are a harbinger of the coming fall. Eggplants typically begin to show up at the farmers market in August, are at their height in September and are usually available until the first frost.
How to Buy:
When selecting an eggplant, look for one that has a shiny, smooth skin without bruises or blemishes. It should feel heavy for its size and when tapped it should feel solid and not hollow. Smaller eggplants tend to have fewer seeds but it depends on the variety. To check ripeness of the eggplant press the side with a finger or thumb, if it doesn't make an indent with little effort, it is not ripe. Always feel free to ask the vendor for help when picking out eggplants especially if it's your first time cooking this delicious fruit (vegetable)!
Eggplants do not store well outside a refrigerator. It is best to use them within a few days of purchasing. To refrigerate, wrap in a paper towel and place in a perforated bag. Store in the vegetable drawer for 4 or 5 day, depending on how fresh it is. They are sensitive to the ethylene gas given off by some fruits and vegetables, such as apples and potatoes, so do not store them with each other. Be careful when handling because they bruise easily.