It’s Strawberry Time!

June 10th, 2010

Strawberries, strawberries, strawberries … it just wouldn’t be summer without them!   Strawberries are always the first seasonal fruit to arrive at the Cedar Mill Farmers’ Market and are in their greatest abundance in June and July.  This year the local strawberry crop had a slow start due to cool and rainy weather in May.  But never fear; the strawberries are now here!   This week we will have at least four vendors with no-spray or organic strawberries for sale.  While the morning will start with tables laden with crates of those bright, sweet, jewels, it’s no secret that our vendors often sell out well before the end of our market day.

There are so many ways to enjoy fresh strawberries.  Eat them whole right off the stem, pile them on to cakes, pies, or ice cream, slice them into salads, puree them into sweet sauces. Personally, I can never have enough strawberries in my life.  I enjoy them fresh and make several batches of freezer jam to last me throughout the year.  I buy plenty now and freeze some “Summer in a jar” to cure my mid-winter blues.

Here are a few strawberry tips and recommendations from our growers:

  • Strawberries have their best flavor on the day they are picked.  If you need to keep them for a day or two, cover them lightly and store them in the refrigerator.
  • Strawberries will stay fresher and more flavorful if you keep them whole and unwashed until just before you are ready to use them.
  • When you’re ready to eat them, let them warm to room temperature.  Rinse them gently under cool running water before removing the stems.
  • Since there are many different varieties of strawberries available, talk to the farmers and let them know you plan to use them.  They’ll be glad to tell you which berries are best for what you want to do.

Strawberry Facts:

Oregon doesn’t have an official state berry, but if it did, my vote would go for the Hood strawberry.  See more about them and the other Oregon-grown varieties here:

http://www.oregon-strawberries.org/index.html

http://strawberriesweb.com/strawberries/Facts+and+Trivia+about+Strawberries/

Yes, they even have their own Facebook page!

http://www.facebook.com/pages/Oregon-Strawberries/60415598035?ref=mf

Strawberry Recipes:

You’ll find recipes on the sites above or pick up some free recipes at our Info Booth.  For some health conscious ways to enjoy strawberries check out this site:

http://www.dailyspark.com/blog.asp?post=12_best_ways_to_use_strawberries

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Kohlrabi – the Sputnik Vegetable

June 2nd, 2010

I can’t blame you if you’ve been a bit reluctant to try kohlrabi. I admit that I shied away from it for many years. Although I saw crates piled high with bunches of them each week at the market, I had no idea what to do with them. Kohlrabi’s odd shape – often described as sputnik-like — and lush, green foliage attracted many customers and the vendors usually sold out their supplies. Somebody must have known how to cook with it!

Last year, I noticed that our market manager, Dina, often bought a bunch. So I timidly asked her what it tasted like. “Here, try some,” she replied as she cut a slice of the fresh, green orb for me. It was surprisingly good, but difficult to describe – crunchy textured like a radish and flavored like a combination of cabbage and cucumber with a slight anise-like sweetness. “Wow,” I thought, “that’s worth buying a bunch!” So I did and found plenty of ways to use it. I wondered why I hadn’t tried kohlrabi sooner.

To start with, it’s great fresh. Just peel and slice it for crudities. I used kohlrabi in place of potato chips and didn’t have feel too guilty about dunking it into some dill dip (made from low fat yogurt, of course.) My next adventure was diced kohlrabi roasted in olive oil and herbs. And then, I moved along to quartering it and steaming it. That way I didn’t have to peel it first. I just removed the peel easily after it was cooked to fork tender and then mashed the flesh with a bit of seasoned salt.  (Add a little of the steaming liquid to get to a nice consistency.)

Of course, there are many other ways to use kohlrabi that I have yet to try. Slaws and soup recipes use the bulb and the leaves are edible too. Some recipes even say that kohlrabi leaves can be substituted for last week’s vegetable – spinach! Check out some of the ideas on the websites below pick up some free recipes at the Cedar Mill Farmers’ Market information booth.

Does it look like Sputnik? You decide:

Kohlrabi recipes:
http://simplyrecipes.com/recipes/kohlrabi/

http://www.greenearthinstitute.org/recipes/kohlrabi/index.html

Kohlrabi facts:
http://www.freebase.com/view/en/kohlrabi

http://www.specialtyproduce.com/index.php?item=7681

P.S. For some kohlrabi fun, type “sputnik vegetable” into your favorite search engine and see how many references you find for kohlrabi!

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Inspired by Spinach!

May 28th, 2010

As a kid growing up in a mid-western city in the 60s and 70s, spinach was on the top my “things I hate” list.  The only way I ever saw it in our house was in a can.  I suppose I should have been impressed by the stuff that gave Popeye his bulging muscles, but seeing a bowl of slimy, gray-green canned stuff on the table was enough to make me lose my appetite. My parents’ blue-collar palates were accustomed to it that way and they accepted it for what it was.  I unwillingly choked down a few bites of it only for the promised reward of a cookie for dessert, and determined that when I grew up, I would never, ever put spinach on my shopping list.

Fast-forward 20 some years and I found myself living in a college town with lots of vegetarian friends.  One weekend, I was invited to a potluck pizza party.  The host was providing the dough and the sauce.  The invited guests were asked to bring a vegetable topping to share.  “Any suggestions?,” I asked my friend. “Bring some spinach,” he replied.  Was he crazy? Why on earth would he want to put that terrible slimy stuff on pizza?  Luckily, he added that there was a new crop just in at the local market.   So began my first encounter with fresh, local spinach.    Washed, chopped and lightly steamed, the spinach combined with garlic, onions, olives and peppers made a delectable gourmet vegetarian pizza.

After that, spinach took on a whole new meaning to me.   In addition to pizza, fresh spinach found its way into my salads, quiches, lasagna, omelets, soups, stir-fry’s and dozens of other dishes.   I look forward to finding new ways to use the big leafy, bunches I pick up at the Cedar Mill Farmers’ Market each summer weekend.   Unlike the bland, bagged, “pre-washed” stuff that is subject to grocery store recalls, locally grown, fresh spinach is hearty and flavorful.   And it’s every bit as good for you as good old Popeye said!  Remember to buy more than you think you’ll need because spinach reduces quite a lot in volume when cooked.   Pick up a couple of bunches this Saturday and try this:

Wash and shake (or spin) the excess water of the spinach and pinch the stems off the leaves.  Pile the leaves together on the cutting board and chop through them every inch or so.  Place a large skillet or wok on medium-high heat;  add a tablespoon or so of olive oil and swirl it around to coat the pan;  throw in a couple of sliced cloves of garlic.  When the garlic is just softened, add the spinach – as much as will fit — and stir it gently to coat the leaves with the garlic and oil.  Cover the skillet with a lid for about two minutes.    Uncover and add any additional spinach, stirring again to mix in the uncooked leaves.  Cover for a minute or two more, then uncover and cook a little more until the spinach is just soft.  Serve topped with freshly ground black pepper and a bit freshly grated nutmeg.  Enjoy!

Spinach facts:

http://en.wikipedia.org/wiki/Spinach

Spinach recipes:

http://www.spinachrecipes.org/

Spinach fun:

http://www.spinachwords.com/faq.shtml

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Onions without tears

May 20th, 2010

From the very first market of the season, through the heat of the summer, even to the chilly mornings of an Oregon autumn, the ubiquitous onion is the one vegetable that is constantly in good supply at the Cedar Mill Farmer’s market.  Though it has a reputation for giving people bad breath and tears, I can’t think of another vegetable that is so useful in the kitchen.

Of course, there are actually many varieties of the onion family available during the market year and each of them has its unique flavor and use.   They come in green, red, yellow and white, and range in size from tiny pearls to the hefty Walla Wallas.  The Pacific Northwest is home to the largest onion growing region in the country and the farmers at our market always have plenty to offer.   Local growers bring along plenty of the onion’s relatives too:   robust bulbs of garlic, sleek bunches of scallions, formidable bundles of leeks, and sublime clusters of shallots.  In all, there are over 850 members of the Allium family in cultivation and we see lots of them at the market.

I could tell you lots of long stories about onions in my life – the ethereal onion pizza I had in Montreal, my uncle’s buttery, foil-wrapped, campfire roasted onion flowers, or the best soup I ever tasted.  But instead I’ll just post some links to onion facts, myths and recipes.  I hope they’ll lead you to find great ways to try some onions for yourself after you shop for them at our market!

Onion facts:

More than you ever wanted to know about onions — http://en.wikipedia.org/wiki/Onions

All-American onions — http://www.onions-usa.org/about/season.php

Onion myths:

Dutch “Mythbusters”  take on the onion (with English subtitles) – http://www.youtube.com/watch?v=1xC6QCiz2Ng

Onion folklore — http://www.americanfolklore.net/food/garlic-folklore.html

Onion recipes

http://www.onionrecipes.org/

Super easy, fool-proof quick, pickled onion recipe (even I can make this!) — http://www.globalgourmet.com/food/egg/egg0798/onion.html

Cheater’s cheese & onion pie — http://ask.friendseat.com/q/How-To-Make-Cheese-And-Onion-Pie



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How to have a great market experience

May 13th, 2010

We couldn’t have asked for a better way to start the new season at the Cedar Mill Farmers’ Market.  Last Saturday’s weather was beautiful and it was great to see so many familiar and new faces at the market.  This week will be even busier as we add more booths to accommodate more vendors as the  produce season ramps up.   Asparagus and salad greens will be in good supply.  Spring onions and herbs are ready too.   Leeks, spinach, potatoes and lots more await you.  For the green thumbs in your crowd, we’ll have several nurseries with plants for both your vegetable and flower gardens.  And don’t forget the bouquets of fresh flowers from Vanessa and her family.

More of our regular merchants will be back this week, including “Les Couleurs de Provence” table linens and Daris Dietz Pottery.  Look for new things too like photography from JA Studios and worm bins from Mycorrhizol Symbiotics.  Music this week will be provided by the very talented Bob Colwell on guitar.

The Cedar Mill Farmers’ Market is small, but we’re going strong in our 12th season.  How can you get the best experience at the market?  Try these simple suggestions:

  • Observe the market hours – 8:00Am – 1:00 pm.  Shopping early in the day will give you the best selection, but don’t arrive before the market is open.  Give vendors time to set up their booths and get ready for the day — and let them go home on time.
  • Keep dogs on a leash and away from food and merchandise.  Well-behaved dogs are welcome at CMFM.  We keep a water dish ready for them near the market information booth.  But please keep your dog at least 6 feet away from any food, plants or market merchandise.
  • Make sure you know what your children are doing.  We enjoy seeing your kids learn about veggies, crafts and our community.  Stop by our “Kids’ Place” booth where  you’ll find volunteers who make free balloon animals and do face painting.  Many of our vendors offer free samples of many items.  It’s a great opportunity teach your children how to say “thank you!”
  • Bring cash – small bills if possible.  Some of our vendors accept checks as a courtesy.  ALL of them will take cash.  Especially if you’re shopping early in the day, it’s much easier for the merchants to make change for $5’s or $10.  Exact change is always appreciated.
  • Respect the vendors’ prices.  They may not be the lowest prices in town, but they are offering things you don’t find everywhere.   Market produce prices reflect the seasonal supply and demand on a local level.   Don’t ask for a bargain price unless you’re buying in bulk.  Remember that our crafters set fair prices to cover their booth rents as well as their time and materials.
  • Bring your own basket, bag or wagon.  Most of our vendors offer bags for produce, but you’ll be surprised how quickly they multiply.  Be easy on the planet and bring something reusable for your purchases.  Or better yet, visit one of our craft vendors and buy a handmade bag.  (We might have a few  CMFM market bags left from our 10th anniversary, too.  Ask at the info booth for more details.)
  • Try something new!  Look for a fruit or veggie you’ve never seen before; sample a new food or drink; pick up a free recipe to try at home.  Dance or sing along with the music of the day and tip the musician if you enjoy his or her music.  Smile and say hello to the volunteers; get to know your local farmers; visit with your neighbors and have a great day at the market!

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Countdown to Opening Day!

May 3rd, 2010

Yes!  It’s finally here!  Spring and opening day of the 12th season of the Cedar Mill Farmers’ Market!   Okay – this is Oregon, so it’s likely to be chilly and damp when Dina and her small, loyal crew of volunteers arrive just after dawn on Saturday.  But, whatever the weather hands out, we’re all psyched up and ready for the new season to begin.

I don’t know about you, but I’m tired of looking at fruits and veggies wrapped in plastic or marked with stickers showing they’ve traveled farther in their short lives than I have.  This week I know that the farms where my food is grown are within an hour’s drive and I can talk to the people who help raise and harvest the crops.  Of course that Oregon weather will determine exactly what will be ready this week, but we will soon have local asparagus from Baird Family Orchards. (Believe me, asparagus that goes from field to market to table in less than 24 hours tastes completely different than the semi-dehydrated stuff that has its own frequent flyer miles account!)  And I’ll be able to fill my salad bowl with fresh greens and winter root vegetables  from Green Acres Farm in Canby.

If you’re thinking of growing a few things yourself CMFM is a good place to start, too. West 40 Nursery of North Plains will be selling their early-garden starts.  It might be hard to decide just which of their tomato plants will be the best for your deck or garden.  But the great thing about a small farmers’ market is that you’ll have time to ask them for advice.   No long lines, no pushy crowds — just a nice way Saturday morning.   Be sure to check out the flower baskets, planters and bedding plants from S & K Nursery, too. 

If, like me, you don’t have the space or the patience for growing much you can still get the delight of fresh flower bouquets from Vanessa’s Farm.  The colors of Oregon spring from fields in Sherwood and Corbett are sure to brighten any rainy day. Don’t forget it’s MOTHER’S DAY on Sunday!!!   In addition to flowers, you’ll be able to find something nice for mom from one of the local art & craft vendors at this week’s market.   Listed below are those who will be ready with great handmade items for sale:  (subject to change)

  • AzureFire of Beaverton — glass wind chimes, suncatchers, pocket rainbows
  • Buzzrds Roost of Aloha – decorative rocks, picture frames, clocks and more
  • Endless Jewelry of Cedar Mill
  • Flatlander Creations of Bethany — recycled metal and wood yard art
  • Lollie’s Creations of Cedar Mill — handmade sewn, crocheted, knit items
  • Nancy & Carmen’s Awesome Knit & Crocheted Hats and More
  • PaPa Bear’s Planters of Bethany –  large outdoor cedar planters, etc.
  • R and J Glassworks of Beaverton — fused glass artwork, jewelry and tableware
  • Ursula’s Handarbeiten — fine quilting

And there will be plenty of other great gifts available from our food merchants like Morrow’s Nut House, the Olive Branch and Larry’s Kettlecorn.  New to the market this season is The Barefoot Chicken who will have hot dishes featuring vegetarian selections and chicken, of course! 

I’m sure there will be more than I can list here, but I’m going to stop writing and start resting up so I can be ready for an early start on Saturday morning.  After the rush of set up, you can find me in the CMFM info booth or taking a break to enjoy the music.  This week local folk singer and market favorite Greg Clarke will be serenading us.  What a great way to start the season!

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Cedar Mill Farmers’ Market launches a blog

March 11th, 2010

Welcome to the new Cedar Mill Farmers’ Market’s new blog!

Spring is coming soon and the Cedar Mill Farmers’ Market volunteer group is starting to gear up for a new season.  We’re planning new ways to help our favorite market grow and flourish in our 11th season.   We’ll have plenty of great produce, plant and flower vendors,  prepared and made-to-order foods, artisans and craft-persons of many types, free recipes, family fun, and a wide-variety of musical entertainment.  Be on the look out for some new things too.  We’re still working out the details and will post the plans here as soon as they’re ready.  In the meantime, enjoy the Spring showers  and dream of all the great Summer Saturdays you can spend at the Cedar Mill Farmers’ Market.

Our first Market of the 2010 season will open at 8:00 am on  Saturday, May 8 — just in time for you to find some great flowers and gifts in time for Mother’s Day!

See you at the market soon …

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2010 season starts May 8

March 6th, 2010

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