Winter Market Schedule 2019

It may be winter of 2019, but you can still find plenty of our veggies at  the farmers’ markets that we attend each week. Keep track of which markets are open and their hours below. Hope to see you at our booth!

Corvallis

Saturdays   –   9 AM – 1 PM
Benton County Fairgrounds, Jan 12 – Apr 6

Portland

Saturdays   –   9 AM – 2 PM
Portland State University, Nov 3, 2017 – Mar 30, 2018
South Park Blocks between Montgomery & Harrison

Newport

Saturdays   –   9 AM – 1 PM
Lincoln County Fairgrounds, Nov 3 – Apr 27
633 NE 3rd St.

Hillsdale

Sundays   –   9 AM – 1 PM
SW Capitol Hwy & SW Sunset Blvd, biweekly
(2019 Weekly season begins April 28)
Jan 6 & 20
Feb 3 & 17
March 3, 17, & 31
April 14

November 12th Market Recipes ft. Fioretto Cauliflower

A big thanks to everyone who made it down to market this week! Our Corvallis and Beaverton outdoor markets will only have one more Saturday left in the season until next spring, so make sure to take advantage before winter. Being in customer service at a farmers’ market in Oregon has been heavy this past week to say the least. I hope we can all seek comfort in the bounty of our local farms, sharing good food with our friends and family. We are perennial, and even if we lose our leaves, the frost will not be fatal. Here are some cozy fall recipes to warm you up, straight from our sample station at the Corvallis Farmers’ Market.img_3162-2

  • Braised Fioretto Cauliflower
  • Kabocha Squash with Medusa Red Kale
  • Celeriac with Lacinato Black Kale

*Note: Any time that you find your sauté pan dry in the middle of the cooking process, add more oil! Fats get a bad rap these days, but being liberal with olive oil in a vegetable sauté probably never harmed anyone.

Braised Fioretto Cauliflower

Broccoli has a well-known cousin named broccoli raab, a non-heading variety with its own unique flavor and texture. Cauliflower turns out to have a cousin of its own called Fioretto Cauliflower Sticks. At first glance, they sort of look like broccoli raab that’s been sitting around one too many weeks, but do not be perturbed by their pale color. img_3187-3-700-pixels-wideToday was my first day tasting these conspicuous florets, and I was surprised how delicious they were. They have a much sweeter taste than cauliflower, with a smooth, fresh texture. Though I ended up sautéing them at market, I firmly believe they are destined for the grill!

  • INGREDIENTS:
    • 2 bu. Fioretto cauliflower sticks
    • Olive oil
    • Salt
  • DIRECTIONS:
    • Chop off the very bottom of the cauliflower sticks while they’re still in a bunch. Then, slice the larger sprigs lengthwise and keep the smaller sprigs as is.
    • Heat up olive oil in your pan to medium high. Add in the cauliflower sticks, and let cook covered 2-3 minutes.
    • Remove lid, add in a pinch or two of salt, and continue to cook uncovered until tender another 2-5 minutes, depending on desired crispness.
    • Serve as is, just like asparagus!

Kabocha Squash with Medusa Red Kaleimg_3184-2

Kabocha and other large squashes lend themselves to easy baking, but being limited to a frying pan at market forces me to cook in creative ways. Trust me, if you stir fry kabocha once, you might never go back. Kabocha is a dry yet intensely flavorful squash, with the sweet and savory flavor similar to a roasted chestnut. Cooking it in the frying pan takes hardly ten minutes, as there is very little water to cook out, and you end up with bites of creamy squash encased within crisp edges.20161113_113149

  • INGREDIENTS:
    • ½ Kabocha squash, sliced thin
    • 2 large shallots, finely chopped
    • ½ head garlic (Goodfoot Farm)
    • ½ bu. Medusa red kale
    • Olive oil
    • Salt
  • DIRECTIONS:
    • Cutting up the big kabocha squash while it’s raw is the hardest part of this recipe. Be safe, take your time, and don’t chop your fingers off however tempting it may be. Follow the chopping tutorial at right, and set aside.
    • Finely chop your shallots.
    • Heat a pan of olive oil up to medium-high temp and add in the shallots, letting cook 2-4 minutes.
    • Add in the kabocha squash slices and stir around. Let cook covered 2-3 minutes.
    • Finely chop garlic and add into the pan, continuing to cook uncovered another 2-3 minutes.
    • Finely chop up ½ bunch of Medusa red kale and add it into the pan along with 2-3 pinches of salt, stirring around to distribute evenly. Let cook another 2-3 minutes until done to taste, but before the kabocha turns to mush! It’s a race against time, but it’ll always turn out delicious.

Celeriac with Lacinato Black Kaleimg_3191-2

I fondly refer to celeriac as “instant chicken soup,” as celery is a common ingredient in chicken soup and celeriac tastes like a savory version of celery. And let’s get real, nobody walks up to a celeriac and says, “oh boy, does that look delicious,” unless they’re being sarcastic. But if you can make it past their gnarly exterior, you will make your way to a wonderfully sweet and savory treasure.20161113_113253

  • INGREDIENTS:
    • 1 celeriac (celery root), sliced thin
    • 1 bu. Lacinato black kale
    • 2 large shallots
    • ½ head garlic (Goodfoot Farm)
    • Olive oil
    • Salt
  • DIRECTIONS:
    • To cut into a celeriac, I first slice off the top and then set it flat-side-down on the cutting board. Then, I take my knife and carefully shave off the skin, including all the gnarled root hairs. You’re left with a chunk of soft white root, which you can then cut into thin slices, as seen in the chopping tutorial at right. Set aside.
    • Finely chop your shallots.
    • Heat a pan of olive oil up to medium-high temp and add in the shallots, letting cook 2-4 minutes.
    • Add in the celeriac slices and stir around. Let cook covered 2-3 minutes.
    • Finely chop garlic and add into the pan, continuing to cook uncovered another 2-3 minutes.
    • Finely chop up ½ bunch of Lacinato black kale and add it into the pan along with 2-3 pinches of salt, stirring around to distribute evenly. Let cook another 2-3 minutes until done to taste.
    • This sauté is delicious on its own, and on occasion when I accidentally overcook the celeriac and it becomes mushy, I’ll just puree the whole thing with cream to make a quick hearty soup with amazing flavor.

 

August 20th Market Recipes ft. Crockett Green Beans

A big thanks to everyone who braved the heat and made it out to one of our farmers markets yesterday! Our marketeers and our produce were a bit wilted by the end of the day, but we made it through! Despite the heat wave, there was still one very good reason to turn on the stove, and that reason was green beans.

Last season we grew a new variety of bush beans called Crockett and we were blown away by their highly productive growth habit and even ripening. Not only did they yield extremely well, but their quality of flavor and plumpness were exceptional, so much so that we sold out nearly every market. Yesterday at market we cooked up some of our Crockett beans and sampled many other summer treats raw. At home, I made lacto-fermented dilly beans that remain crisp and flavorful throughout the winter months!

20160803_110300 (2)

  • Crockett Green Bean Sauté with Tamari
    • Ingredients:
      • 1-2 lbs. green beans
      • 1 large shallot, finely chopped
      • 4-6 cloves garlic or 2-3 cloves elephant garlic, minced
        • Some of our markets carry elephant garlic, but in Corvallis I used some wonderful garlic from Goodfoot Farm.
      • Olive oil
      • Tamari
      • Salt
    • Directions:
  1.  Pre-snap the stems off of your green beans. It takes a bit of time, so I prefer to do it before I turn on the pan. Either leave your beans long, or snap them in half, whichever you prefer.
  2. Coat the pan in olive oil and heat up to medium high temperature. Meanwhile, chop up your shallots and add them into the oil once it’s up to temperature.
  3. Add about 3-4 Tbsp tamari to the shallots in the pan and let cook about 2 minutes. This will make a kind of tamari reduction that will coat your beans.
  4. Add in your snapped green beans and stir around to coat in oil, adding more if need be. Cover and let cook about 5 minutes, as the green beans take a while to cook through and will need the extra heat. Meanwhile, mince garlic.
  5. Remove the lid from the pan and add in the garlic, 2-3 pinches of salt, and 2-3 more Tbsp of tamari. Let cook another 5-10 minutes to your preferred softness.
  6. This is a great dish as it is so full of protein it can be eaten solo, but it is also wonderful served with a side of rice next to chicken or tofu. Green bean season is now! Don’t miss out on the deliciousness.
  • Tomato Basil Salad (July 2nd post)Copy of CAM00415 (2)
  • Raw Pimento Peppers
    • Pimento peppers look like flattened red bell peppers, but with thick walls and a crazy sweet flavor. I like to eat them raw like apples this time of year, but they’re also excellent raw as a vehicle for dip or cooked lightly in a sauté. See the photo at right.
  • Melons!!! Check out next week’s post for a detailed breakdown of our 2016 melon varieties.
    • Red, Orange, Yellow, and Sorbet WatermelonIMG_20150822_155628 (2)
    • Charentais and Divergent Cantaloupe
    • Honey Orange Melon

 

July 9th Market Recipes

Here’s what we sampled up down at the waterfront yesterday!

  • The Lazy Man’s Pickle: Cucumbers with Dill and Lemon (July 2nd post)
  • Tomato Basil Salad (July 2nd post)20160706_085140 double purple cherokee label (2)
    • New Alteration: For those of you who came to market earlier in the day, this plate was made with Siletz tomatoes as it was on July 2nd. But later in the day, we decided to shake it up a bit and make the same dish with Purple Cherokee Heirloom tomatoes, which have a wonderfully unique flavor and a beautiful dark color.
  • Spinach Basil Salad (June 25th post)
    • I made this salad for dinner after market, along with thick slices of Siletz tomato and fresh mozzarella-like cheese from La Mariposa, a wonderful cheese vendor at the Corvallis Farmers Market. It was amazing! I highly recommend it.20160924_112541-2

NEW RECIPES:

  • Hot Chioggia Beet Salad (May 7th post)
    • New Alteration: The only difference here is that I used Chioggia beets, which have a white and red concentric circle design in the center. They tend to have a more mild beet flavor, and unlike typical red beets, they don’t turn everything you have dark pink. Also, they’re simply gorgeous, and that is reason enough to try them out. Sadly, I did not get a photograph of this dish before the people of Corvallis gobbled it up, but you can see a chioggia beet here.20160709_103448 (2)
  • Yellow Straightneck Squash with Red Mustard Greens
    • Ingredients:
      • 2-3 Pearl Onions, sliced thin or however you would like them
      • 1/2 head Garlic, minced
      • 4-5 Yellow Straightneck Squash, sliced thin into discs (They’re just like yellow crookneck squash, only… you guessed it, the neck is straight.)
      • 1 bunch Red Mustard Greens
      • Olive oil
      • Salt & Pepper to taste
    • Directions:
      • Pre-chop the onion and garlic.
      • Coat the pan in olive oil and heat up to medium-high until a piece of onion in the oil starts sizzling.
      • Add in the onion and garlic and stir around in the oil.
      • Slice up the squash into discs, and add them into the pan once you’re done. Stir around to coat in oil, adding more oil if need be. Let cook 5-8 minutes, stirring around occasionally for even cooking.
      • Roughly chop up a bunch of red mustard greens. With the heat that we’ve been having lately, our mustard greens have been getting spicier every day. Their lovely peppery flavor is especially delicious when paired with the creamy combination of garlic and summer squash.
      • Add in a couple pinches of both salt and pepper, and stir around. Let cook just 2-3 minutes more.
      • Let cool a few minutes and taste to see how your salt levels are, adjusting accordingly. This dish looks beautiful with the bright yellow squash and dark green leaves, and would be wonderful with rice and grilled chicken or tempeh. Enjoy!

 

June 25th Market Recipes – Spinach Basil Salad and Fresh Pico de Gallo

Summer is officially here, and with it has come another slew of seasonal produce. It’s now that time of year when a few quick chops is all that stands between you and a meal of simple fresh food. The following recipes focus on quick raw dishes that can be enjoyed without turning on the stove, although I did break down and cook up some zucchini, I just missed it so much all winter.

  • Fresh Cucumber with Lemon and Salt20160622_090504 (2) 700 pixels wide
  • Fresh Kohlrabi with Lemon and Salt (June 4th post)
  • Cocozelle Squash Sauté with Black Kale and Garlic
  • Spinach Basil Salad
  • Pico de Gallo

FRESH CUCUMBER WITH LEMON AND SALT:

Cucumber season is in full swing! Eat them whole like an apple, slice them up with lemon and salt, mince them into a salad- cucumbers are good for everything.

COCOZELLE SQUASH SAUTE WITH BLACK KALE AND GARLIC:20160625_104941 (2)

Summer squash and garlic are soul mates, and when they are together, deliciousness is sure to result. Many people asked me, “One head of garlic? You must mean 1 clove?” No sir, no ma’am, I mean one head! Though garlic is most commonly treated as a seasoning, I prefer to treat it as a vegetable as it provides a savory flavor that makes vegetarian dishes feel especially filling. Feel free to add as much as or as little as you wish! I used Cocozelle in this dish, a type of zucchini that has thicker skin which helps the squash maintain its form without getting mushy in the pan.

  • 3 Cocozelle Summer Squash, sliced into discs
  • 1/2 Willamette Sweet Onion, finely chopped
  • 1 head Garlic, finely chopped
  • 1 bunch Lacinato Black Kale, roughly chopped
  • Olive oil
  • Salt to taste

Directions:

  1. Coat the bottom of the pan in olive oil and bring it up to medium-high heat.
  2. Once up to temperature, add in the chopped onion and cook for 2 minutes.
  3. Add in sliced squash and garlic, stirring around to coat everything in oil. Sauté for about 7 minutes.
  4. Stir in the black kale and add a couple pinches of salt. Sauté for about 3 minutes. Timing is somewhat key here, as we don’t want the squash to get mushy. Make sure to add in the kale while the squash is still a little bit raw so that both the kale and the squash finish cooking about the same time in the pan.
  5. My favorite way to eat this dish is for breakfast topped with two fried eggs and some hot sauce. However it is also delicious along side rice and chicken, or just by itself.

SPINACH BASIL SALAD:20160625_104933 (2)

Spinach is not the biggest fan of hot weather, so I made this dish in an effort to enjoy it in its prime before we all have to go a month or two without its tender greens in our lives.

  • 1 bunch Spinach, roughly chopped
  • 2/3 bunch Basil, finely chopped
  • ~6 Tbsp Olive Oil
  • ~4 Tbsp Balsamic Vinegar
  • 3 cloves Garlic, minced
  • 1/4 Willamette Sweet Onion, minced
  • Salt to taste, 2-3 pinches

Directions:

  1. Mince the garlic and onion and place them in a medium bowl.
  2. Pour the olive oil, salt, and balsamic vinegar into the bowl, and mash the onion and garlic into the dressing a bit with the back of a spoon. This is the magic secret! All those onion and garlic juices will release into your dressing making it incredibly flavorful.
  3. Chop up the spinach and basil and toss them in the dressing.
  4. This salad is delicious as is, although if you let it sit 10-15 minutes before serving, the vinegar will break down the spinach a bit making for an extremely tender salad.

PICO DE GALLO:20160625_115024 (2)

Pico de Gallo is one of my main dinners during the summer. All you have to do is roughly chop up the following ingredients, dump them all in a bowl, and mix them around. Serve with tortilla chips, on top of tacos, or if you’re crazy like me, grab a spoon and experience just how fresh summer can taste. You’ll notice from this picture that I like my pico with heavy quantities of onion; for those of you who prefer less onion, feel free to add less.

  • 4 medium Tomatoes
  • 1 medium-large Willamette Sweet Onion
  • 2-3 cloves Garlic, minced
  • 1/2 bunch Cilantro
  • 1/3 bunch Basil
  • Lemon Juice to taste
  • Salt to taste