February 16, 2012
Vol 6, Issue 4
logo banner

Market Updates

Join us this Saturday in the Grocery Outlet parking lot! Wewill be set up from 9am - 1pm this Saturday, February 18th, in front of Grocery Outlet.

Willapa Hills Farmstead will be absent this week, returning on March 3rd.  

An announcement from one of our vendors: On Sunday March 4th from 3-6pm, Lars Norgren of Peak Forest Fruit will be teaching an interactive class on native truffles at Luce Restaurant (23rd and E Burnside). Participants will be able to ask questions throughout the presentation. Nettle ravioli with black truffle butter, Trout en papillotte with white truffles will be served with Tualatin Valley Chardonnay. Chef John Willis will also demonstrate how to prepare truffle butter. The class is $75/person, which includes food, wine, and truffle butter to take home. Limited to 42, call 503 324 0117 for reservations. Tickets will be available at Peak Forest Fruit's booth at HFM this Saturday and March 3rd.

See you at the market! 

From Hollywood to France: Learning the Old Markets of Bordeaux

by Courtney Sproule, chef and former HFM board member 

When I shop at Hollywood Farmers Market, I know just what stall to visit for each item I'm in search of.  I love that Gales Meadow Farm has sorrel for the better part of the year and that they have a micro season of the Italian Spigariello and a North Dakota squash variety that is my very favorite.  I always write dishes in expectation of the porcini and huckleberries from Peak Forest Fruit, and in summer I head to Sweet Leaf Farm for San Marzano tomatoes and sweet white corn that reminds me of home in Pennsylvania.  I stop each week to taste Willapa Hills Farmstead's blue cheese and have come to know the style of the cheesemaker.  There is a variety not just of types of ingredients, but of vendors' particular character and influences.  

This past spring I spent a week with the Chef Studio cooking school in the Bordeaux region of France.  Each morning we would shop a different market for that day's lunch and dinner.  The variety was stunning-I would do five rounds around the market before I knew which of the ten meat vendors to buy my sausage from, or which of the eight degrees of ripeness of goat cheese to select.  But despite the cornucopia of offerings, I left each market knowing that I wasn't just in France-I was in the particular region of Bordeaux.  The region's gariguette strawberry (a name derived from the type of land in which these strawberries grow) was repeated from stall to stall and duck confit was everywhere.  It was evident that these markets had been around for ages, with product from the same people working the same land for centuries.

Non-Descript Cooking DemoWe returned from the market each morning to our kitchen to cook lunch.  We honored our basket of perfect ingredients by cooking simple French dishes that had been created for those very ingredients.  We cooked the fat white asparagus of the region tender like meat, and to honor the occasion, embellished it with hollandaise sauce.  After lunch we would travel out into the countryside to visit one of the region's winemakers, distillers, or farmers.  We met people like M. Singlande, who almost singlehandedly cultivates and vinifies her seven hectares of grapes and can recount the particular characteristics of each vintage of her Buzet wine back to years before my birth.  For dinner, we would commence with a formal lesson about the construct of a French menu, carefully prepare this menu, and enjoy each course of it at the table with M. Singlande's wines.  

What was impressed upon me was that we were experiencing a culture for which excellent eating is a way of life, supported by centuries of a shared understanding and ethos.  I naturally thought of the agricultural richness we are blessed with at home in Oregon and the work of organizations like the Hollywood Market to build local food systems from it.  The lesson of authenticity of place I was given from this culture that has developed around their soil for centuries seemed particularly felicitous for us here in Oregon.

The Chef Studio holds a session in France each spring and fall-our next trip will be May 10-16.  If you're interested in experiencing French farmers' markets with us, contact me (Courtney) at 971-544-1350 or courtney@dindinportland.com (enrollment closes March 1st).  We'll see you at the market in Hollywood or in Bordeaux!
At the Market
February 18th Vendors:

Deck Family Farm

Gabriel's Bakery

Kiyokawa Family Orchards

Linda Brand Crab

Mt Hood Organic Farms


Peak Forest Fruit

Persephone Farm
Lloyd Farmers Market
Looking for another market to buy your midweek groceries at this winter? The Lloyd Farmers Market (managed by HFM) is also running year-round this winter, Tuesdays 10am to 2pm at the Oregon Square Courtyard on NE Holladay Street between NE 7th Ave and NE 9th Ave. Go to www.lloydfarmersmarket.com for more information and to sign up for weekly updates.
Every Saturday, May - Thanksgiving
1st & 3rd Saturdays, December - April

May - October, 8am - 1pm
November - April, 9am - 1pm

NE Hancock Street between 44th and 45th Avenues (one block South of Sandy Blvd). In the Grocery Outlet parking lot!

For more information, check us out online at www.hollywoodfarmersmarket.org.

See you Saturday!

Hollywood Farmers Market
Join Our Mailing List!