Moreland Farmers Market

Please accept our invitation to the 4th annual Village Feast. The market will be thanking market patrons with roasted corn on the cob, fresh fall apple cider, and other delectables. And it’s all FREE!! Fun activities for kids on the lawn and great tunes. Here’s the band line up:
3:15-4:15 Sellwood Middle School Marimba Band; 5-7PM The Dixie Cups

September 30th also marks the last styrofoam recycle of the market season. As usual, Julie Wallace will park the truck in front of the market on SE Glenwood. Place your clean, block styrofoam directly into the truck. Thank you to SMILE and Eric Norberg for their generous donations to assist Julie with this neighborhood project.

Black Sheep Creamery’s sheep production is slowing down so Meg is short on fresh cheese, but the good news is she will bring ricotta, and pecorino, Mopsy’s Best, and St. Helens (my new favorite). Speaking of cheese, don’t miss the celebration of cheese, October 3rd at this year’s “The Wedge”. Taste  cheese from cheesemakers of the Northwest. See the website for event details (http://www.dairyfarmersor.com/thewedge/).

Please stop by the market easel to write your comments to Wilhelm’s for their continued support of the market. Let them know how much we all appreciate the use of their parking lots and facilities.

In: Vanessa’s Flowers, Sharpening 4U, Little Pots and Pans, Hot Lips Pizza
Out: Frank Gruner, Oregon Rain Barrel

Community Booths: SMILE, SWBA and Friends of Trees

Mark your calendars: Tuesday, November 24th, 3-7PM, Moreland Farmers Market Holiday Market, inside the Boys and Girls Club Gym. Food and gifts for your holiday feasts. Winter outerwear fundraiser for kids.

See you at the holiday market, and next year again, mid-May. Adieu, hasta luego, alla prossima…

What’s in this week at Moreland?
Melons (butterscotch, charentais, cantalope, watermelon),
Heirloom tomatoes, cherry tomatoes, and sun dried tomatoes
Peppers, sweet, hot and spicy
Shelling beans (cannelini and “tongue of fire”),
Lettuce (romaine and butter leaf)
Corn on the cob, eggplant, squash, beans, cucumbers, potatos, onions, herbs, apples, pears, peaches, grapes; blackberries, raspberries and strawberries and eggs, fish, lamb, sheep cheese, chocolate, nuts, hot prepared food and hard and sweet cider!

Stephens Farm will have sweet apple cider and three varieties of seedless grapes tomorrow: white Himrod, red Canadice and blue Mars. Each has a distinct flavor from the other. Speaking of grapes, the Oregonian’s Food Day section has a whole slew of recipes using fresh grapes today. One that intrigued me was the Harvest Grape Cake found here at : http://www.oregonlive.com/foodday/index.ssf/2008/06/recipe_detail.html?id=7006

That’s the sweet; here’s the savory. One of our volunteers sent this to me as a use for the delicious corn and hot peppers that are popping up in the market.  It comes from Caprial’s Kitchen.
Ancho Chili Fried Corn
Serves 6
1/4 cup unsalted butter
8 ears of corn, kernels removed
3 Anaheim chilies, roasted, peeled, seeded, and diced (see note on roasting peppers)
Salt and cracked black pepper

Heat the butter until bubbling in a very large sauté pan.  Add the corn and allow to sit until it starts to brown about 3 minutes. Toss well and add
roasted chilies. Cook until the corn starts to “pop” about another 3-4 minutes then season with salt and lots of black pepper. Serve warm.
Note:
Roasting peppers is really easy, and the aroma is wonderful!!  You can do it directly over a gas flame, or on a baking sheet 4” below a very hot broiler. Turn peppers regularly until the skin has blistered and is beginning to blacken on all sides (about 5 min. for an open flame, about 5 min. per side for the broiler.)  Be careful not to char the flesh, only the skin. When charred all over, put the roasted peppers in a bowl and cover with plastic wrap or kitchen towel and let stand until cool enough to handle. Peel off the charred skin, then pull out the stems and seedpods.  Be sure to capture the flavorful juice that might fall from the peppers.

• Tomorrow starts the first of the cooking series for seniors: Eating Fresh, Eating Well. Chef Vanessa Rubin conducts this hands-on and tasting class at the market.
• Be sure to stop by our community table tomorrow to learn more about the Walk to Defeat ALS.
• New music for the market: 3-5PM Njuzu Mbira, 5-7PM Chihuahua Desert
• Stay tuned for details of the Village Feast (Sept. 30th) and our 2nd annual pre-Thanksgiving Holiday Market, November 24th.

We need your help closing the market!! Closing shift is 7:00-8:00PM. Guaranteed to build muscle! Contact us at laura@morelandfarmersmarket.org or stop by the information booth to sign up for a shift.

Thank you for continuing to support your local farmers market.

Here’s a shout out to all you parents who collectively screamed “Whoooo Hoooooo, school has begun!!!” Celebrate with a back to school feast. What’s in?
Melons (butterscotch, charentais, cantalope, watermelon), Heirloom tomatoes, cherry tomatoes, and sun dried tomatoes Peppers, sweet, hot and spicy Shelling beans (cannelini and “tongue of fire”), Lettuce (romaine and butter leaf) Corn on the cob, eggplant, squash, beans, cucumbers, potatos, onions, herbs, apples, pears, peaches, grapes; blackberries, raspberries and strawberries and, cheese, eggs, milk, lamb, goat, fish, bread, pastries, ice cream, chocolates, nuts, tamales, crepes, gyros, wine and hard cider.

Some of you inquired if any of the market vendors offer CSA programs.
Currently Creative Growers and Deep Roots do, and Nature’s Fountain Farm will be starting one this year.

For those of you interested in CSA’s for meat, today’s Oregonian Food Day section had a useful article and listing of what to look for in pasture raised  meats, how to buy, and what questions to ask, followed by a list of some local options. I attach the link here:
http://www.oregonlive.com/foodday/index.ssf/2009/09/this_is_the_local_meats_story.html

Tomorrow’s market welcomes the American Planning Association who are stopping by for a visit on their bikes. Community tables will be the Association for Home Business and Friends of Trees.

Back this week: Beck’s Family Farm, Fleur de Lis, Brookside Farm
Out: Finales Desserts, Little Pots and Pans

Stay tuned for details of the Village Feast (Sept. 30th) and our 2nd annual pre-Thanksgiving Holiday Market, November 24th.

What can you find this week at Moreland?
Melons (butterscotch, charentais, cantalope, watermelon),
Heirloom tomatoes by the bushel full and for those who like to sun dry tomatos the classic “principe borghese” tomato
Peppers (padrone, bell, “corno di torro” – a super sweet variety great raw or roasted, jalepeno, serrano)
Shelling beans (cannelini and “tongue of fire”),
Lettuce (romaine and butter leaf)
Corn on the cob, eggplant, squash, beans, cucumbers, potatos, onions,
apples, pears, peaches, grapes; blackberries, raspberries and strawberries and more…

Not to obsess about padrone peppers but:

http://www.portlandmonthlymag.com/eat-and-drink/restaurant-reviews/restaurant-toro-bravo-0909/

Current craving:
Macedonia (fruit salad). Choose favorite summer fruit including melons, berries and a crispy fall apple and pear; cut into bite size pieces; add sugar, lemon and a healthy splash of prosecco. Mix, wait, indulge.

Finales has jumped into the fall spirit and will be bringing Carmel Apples. Does that scream back-to-school or what? Family Tree Nuts brings their sweet and savory mix of nuts and Wandering Aengus returns with bottles of hard cider. Little Pots & Pans joins us again this week with tarts and savory risotto cakes. Jacobs Creamery was making panna cotta – I hope she will have some for Wednesday’s market.

Brookside farm will have to miss market this week as egg production was low – I know many of you will miss those eggs.

Back next week: Beck’s Family Farm, Fleur de Lis, Brookside Farm

Hardy thanks to Julie Wallace (Wallace Books)for collecting a record amount of styrofoam at the market last week. Not only did we fill to bursting a 17′ truck, Julie had to return the following day to pick up the overflow. Thank you neighbors who brought styrofoam for drop off and to those who left donations to help defray Julie’s cost.

Looking ahead: September 30th, 4th Annual Village Feast, details to follow.

We need your help!! Help set up the market from 2:00-3:00 or close down 7:00-8:00PM. Guaranteed to build muscle! Contact us at laura@morelandfarmersmarket.org or stop by the information booth to sign up for a shift.

Thank you for continuing to support your local farmers market.

Happy marketing.