Moreland Farmers Market

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.

September hours change to 3-7PM starting this Wednesday, September 2nd and throughout the month of September.

Our last August market will be packed with summer’s bounty: melons, tomatoes, corn, eggplant, squash, beans, cucumbers, bell peppers, hot peppers, artichokes, salad greens, potatos, onions, apples, pears and peaches; blackberries, raspberries and strawberries.

The Sellwood Community Center sets up a hands-on pirate-themed art table at market today 3:30-5:30PM; face painting and decorating.

Chef Jorge Martinez from Portofino demonstrates cooking for brunch: 3:45-4:45 learn and sample.

We are excited about our Community Table this week; stop by to chat with Friends of Family Farmers (http://www.friendsoffamilyfarmers.org/) to learn about the great work they’re doing in the community. Be sure to ask them about inFARMation meetings in town.

Today is Styrofoam drop off day; place your clean, block styrofoam directly in the truck parked in front of the market and Julie Wallace (Wallace Books) will transport it to the recycle center.

Back this week: Beck’s Family Farm, Jacob’s Creamery, Coco & Co, Gelateria, Black Sheep Bakery

This week’s recipe takes advantage of those big bell peppers and ripening tomatoes:
Peperonata (mixed bell peppers) – this is one variation on this standard dish
Ingredients:
5 T olive oil
4 bell peppers, mixed colors, cut into 1/2 inch strips
3 onions, thickly sliced
2 C chopped tomatoes
3 medium potatoes, cubed
3 cloves garlic, finely chopped
Fresh basil, salt/pepper

In large, heavy saucepan place oil, garlic, all veggies, salt and pepper. Cover and cook over medium heat for 15 minutes. Partially uncover and turn up heat to medium high to allow some of the liquid to evaporate. The potatoes will soften, absorbing some of the flavors. When all the veggies are soft turn off the heat and toss with fresh basil. Adjust salt and pepper to taste. Serve hot or cold as a side or main dish.

Remember, September hours will change to 3PM-7PM, 30 minutes earlier opening and closing.

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.

The HEAT is on and so is the market. We are happy to say that we will be operating during normal hours this week. We’ve got a great line up of product to help you through the week and to ease your need to turn on your oven during Wednesday’s heat wave. There are a few vendors who will not be able to make it due to the heat and the sensitivity of product:
The Honey Pit, Black Sheep Bakery, and Coco & Co chocolates will be back next week when the temperature is sure to return to a more normal range. Becks Family Farm (lamb) will  be back next week.

Little Pots and Pans brings a new flavor of risotto cake: Mushroom Roasted Garlic Parmesan. You can find LPP on the side again, near Nature’s Fountain Farm.

Available this week:
Strawberries, blackberries, raspberries, peaches, and apples. Melons are making an appearance.

Meanwhile:
Tomatoes, corn, bell peppers, serranos,jalepenos and cherry bomb peppers, eggplant, baby carrots, summer squash and zucchini, potatoes, onions, parsnips,  pickling cukes, cucumbers, cabbage, beets, scallions, basil, parsley, cilantro, fennel, broccoli, artichokes, etc.

Gazpacho – grab some heirloom tomato varieties and make this cool, refreshing summer soup:
From Fields of Greens, Annie Somerville
Ingredients:
1 med. size cucumber
5 lbs ripe tomatoes
1 c diced red onion
1-2 jalapeno or serrano chilies, seeded and thinly sliced
1/4 chopped cilantro and/or basil, to taste Salt/pepper
2-3 T of favorite vinegar (recipe calls for champagne vinegar)
2-3 t lime juice

Peel and seed cucumber and cut into small cubes. Set aside.
Wash and core tomatoes; blanch a few at a time in boiling water for about 10 seconds or until skin is loose; rinse under cold water and slip off the skin. Place mesh strainer over a bowl; over the strainer, cut the tomatoes in half and squeeze out the seeds and collect the juice in the bowl below.
Save the juice for the gazpacho, discard the seeds.
Puree half the tomatoes in a blender and coarsely chop the rest. Combine all tomatoes, juice, onion, cucumber, chilies and basil/cilantro in large bowl.
Add salt, pepper, vinegar and lime juice. Refrigerate for at least one hour to allow flavors to develop. Taste before serving; adjust salt/pepper/lime juice.

I include this link again as I find it full of useful information about freezing and preserving:

http://lancaster.unl.edu/food/ciqtomatoes.shtml

Back this week: Oregon Rain Barrel, Hot Lips Pizza

Music:
3:30-5:30 Town Rill
5:30-7:30 Earthquake Ethel

Community Table: Metropolitan Family Services

Remember, September hours will change to 3PM-7PM, 30 minutes earlier opening and closing.

We need your help!! Help set up the market from 2:30-3:30 or close down 7:30-8:30PM. Guaranteed to build muscle! Contact us at laura@morelandfarmersmarket.org or stop by the information booth.

Thank you for continuing to support your local farmers market.

Happy marketing.

The word today is HEIRLOOM: tomatoes are a’plenty. The market will be filled with tomatoes. Sample the varieties and learn the range of flavor heirloom tomatoes have to offer. Eat them fresh now, cook them into sauce and fill your freezer for the winter, or freeze whole (much like a berry) to use in soups and stews later. Easy, efficient, and tasty.

For information on freezing tomatoes and other veggies, and other information on preserving, see this useful site:

http://lancaster.unl.edu/food/ciqtomatoes.shtml

Other fruit available:
Strawberries, blueberries, blackberries, raspberries, peaches, and the first apples.

Meanwhile:
Corn, bell peppers, eggplant, baby carrots, haricots verts, summer squash and zucchini, new potatoes, bunch onions, walla walla style onions, parsips, head lettuce, kohlrabi, cabbage, beets, scallions, basil, parsley, cilantro, baby fennel, broccoli, artichokes…

Stonewall Banks Seafood has whole tuna at market this week: $2/lb. Bill will cut to order fish if you call him today and place your order. Bill can be reached at 503-867-5070.

Back this week: The Honey Pit, Gelato, and Sei ki Kan.
Out: Little Pots and Pans, Oregon Rain Barrel, Hot Lips Pizza

Music:
3:30-5:30 Mistral
5:30-7:30 Bending Spoons

Community Table: Song Garden School, Association for Home Business

Event this Thursday:
Joel Salatin, owner of Polyface Farm in Virginia, speaks about the importance of the plant-animal symbiosis. Joel has been featured prominently in the Omnivore’s Dilemma by Michael Pollan and the documentary film, Food, Inc. by Robert Kenner, currently playing in theaters.
When: Thursday, August 13th from 7-9PM
Where: Friendship Masonic Center, 5626 NE Alameda Street (located at 57th and NE Sandy Blvd.)
Cost: $25, includes coffee and pastry, benefits the Hollywood Farmers Market, phone 503-709-7403 for info

Remember, September hours will change to 3PM-7PM, 30 minutes earlier opening and closing.

We need your help!! Help set up the market from 2:30-3:30 or close down 7:30-8:30PM. Guaranteed to build muscle! Contact us at laura@morelandfarmersmarket.org or stop by the information booth.

Happy marketing.

Due to the extraordinary heat wave the market has decided to remain closed Wednesday, July 29th. We will operate during our normal hours next Wednesday, August 5, from 3:30-7:30PM.

Thanks to an ONI grant from SEUL and a generous donation from Staccato Gelato, Moreland Farmers Market can now offer something to our fabulous musicians. Thank you 2009 music sponsors!

Wednesday, June 10th
Vanessa Rubin, chef and market volunteer, cooks up what’s fresh at the market. 3:45

Wednesday, June 17th
Strawberry Festival
We’ll dish out the berries with Finales Desserts’ finest shortcake. Come and get it before we run out.

Wednesday, June 24th
Chef Jorge Martinez from Portofino prepares his signature brunch dish from Portofino’s new brunch menu: Tiramisu French Toast with Marsala-Kahlua zabaglione. Learn and sample. 3:45PM

Recycle Styrofoam
Bring your clean block styrofoam to the market for drop off. Wallace Books will transport it to the recycling center for you. Last Wednesday of every month. Thank you Wallace Books!

Opening day is upon us, Wednesday May 13th, 3:30-7:30PM. Details of opening day events can be viewed here. Your favorite vendor will be back again this year, and some new participants as well.  See “Our Vendors” link to see who is joining the market. In addition, sign up at the information booth to receive market e.newsletters and be entered to win a $5 market token.

Changes you will notice this year include the market waste-wise station. With your help, the market aims to reduce its waste by half. Bins will be available for food scraps (green bin); other recyclables (blue bin) and garbage.  Talented master recyclers will be on hand to guide you in proper disposal. Thank you for your cooperation in this effort.

Oregon Trail card users will be matched dollar for dollar up to $5 when they use their card at the market. For more information come to the information booth. As always, the market is in search of volunteers. Want to learn more? Contact us throught the website, or visit the information booth.

Spring is in the air and our thoughts have turned to our fourth season.  Opening day of the market is Wednesday, May 13th,  from 3:30-7:30. The market will run every Wednesday through September 30th.  September hours will change to 3:00-7:00.   The market was awarded a grant through the Office of Neighborhood Involvement and SEUL. Thank you grantors!  Also, Wilhelm’s Portland Memorial Funeral Home has once again generously offered the use of their parking lot for market use.  We are fortunate to have such  great community partners and support.  Stay tuned for updates regarding upcoming market activities and news.