Surprise Guest Butcher @ The Hillsdale Farmers’ Market Cooking Class Tomorrow!

With new classes every week at Hillsdale Farmers’ Market this season, there’s hardly a moment between wrapping-up one week’s agenda and diving head first (or knife first) into the next lesson plan.  So when Market Manager Eamon Molloy stopped by the “kitchen” (meaning my canopied kitchen at the Farmers’ Market) as last week’s cheese-making demo wrapped up, I posed the question, “From whom will we get the pork for next week’s meat curing demo?”

Kookoolan Farms was a natural choice.  Farmer Chrissie Zaerpoor is now bringing pasture-raised heritage breed Red Wattle Pigs, that she tends with her husband Koorosh on their family farm, to market.  The pork is sold in half & full carcass shares, and sometimes USDA cuts.  “Talk to Chrissie and see what she has available,” offered Eamon.

What Chrissie had available took me aback a bit.

Chrissie posed, “In your ideal world, what would you like to have for the demo?”

“Well, a belly piece, to demonstrate how easy it is to make bacon, and a piece of a hind leg to cure a ham in brine.  That way, I can show 2 types of curing – brining & dry-rub.”

“I can get you a 5-pound pork belly,” she said.  – Great!

“And I have a 19-pound bone-in, skin-on leg.”

Whoa.

I mean, well, honestly, my butchering skills are ok, but the thought of wrestling a 19-pound leg while demonstrating and talking sounded more challenging than I anticipated for this demo!  I mean, I’ve already had one curve thrown my way when the “whole fish” for the fileting class arrived with guts in tact.  A very spiny channel rockfish at that! (unlike me, the class was thrilled to see fish-gutting added to the demo, and cheered me on as I staggered through the process).  I wasn’t sure I’d be up for another big undertaking in my primitive outdoor makeshift kitchen (professional kitchen with accoutrements is another story…as I say at the market – if I can do this out here, while talking as I go, you’ll have no problem in the cozy comfort of your home kitchen!)

But…thinking….dawning….my husband, Benny is a butcher….maybe I could persuade him….

And I did!

Ladies & gentlemen, I present an addition to Hillsdale Farmers’ Market’s Feed Me Fresh Cooking Series: Benny the Butcher!

Benny will lead the class in a whole pork leg butchering demonstration.  He will skin, remove the tricky aitch bone, seam-butcher, and show how to appropriately cut the leg for ham, including a bone-in shank-end ham.

Then we’ll get to the meat of the matter (bad pun intended) and proceed to curing.  American-style brined ham is on the agenda (which will later be smoked & glazed), and fresh bacon (which can be smoked or roasted).

Join us – the class is free & open to all.  Hillsdale Farmers’ Market, Sunday, June 17th, 11am-1pm.

See you at the market!

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Mealtime Makeover – Free Cooking Classes at PFM’s Buckman Market

Thursday, June 7th, Portland Farmers’ Market launches a 4-part cooking basics series at their ultra-family-friendly Southeast Portland Buckman Market.

In addition to the exciting array of produce, plant starts, meats, cheeses, seafood, baked goods, chocolate, & wine, ready-to-eat vendors, music, balloon makers, and information-booth kid activities, PFM will host “Mealtime Makeover“, a once-monthly 2-hour culinary demonstration presented by Chef Kathryn of The Farmer’s Feast.

Take advantage of culinary basics skills classes led by a professional chef with over 20 years in the business.  Learn how to hold, hone, and wield a knife.  Basic vegetable cuts & terminology.  The difference between stock & broth, and how to make them from scratch.  The art of the simple sauté, plus how to sear protein & create a pan sauce.  And this is just the first class!

Class begins at 4:00 PM and runs until 6:00 PM.  Do your shopping, grab a market snack, pull up a chair, and make an afternoon of it…or stop by for a quick tip or two.  Printed recipes will be provided, and there will be samples of the dishes to try.

The demos are held on the first Thursday of the month – mark your calendars!
Here is the summer schedule:

Kitchen Basics – June 7
Basics begin at the beginning with knife skills & vegetable cuts.  Learn the proper way to hold, hone, & wield a knife.  Explore a myriad of basic cuts – large & small dice, brunoise, baton, paysanne, tourné, chop, mince, julienne, chiffonade, slice, and oblique cut.  See how easy it is to simmer stocks & broths, and learn the fine points for a clearer, more flavorful broth.  Then put it all together in a simple sauté, complete with pan sauce.

Raw 101 – July 5
By July, it’s finally summer in Oregon, and well on the way to becoming too hot to consider cooking dinner.  Chef Kathryn has a solution.  Go raw!  This class will focus on meal plans for not cooking dinner.  Made easy with the seasonal Farmers’ Market bounty.  Soup to nuts – appetizers to dessert!

Preserving the Harvest:
waterbath canning &
an introduction to fermentation – August 2
We’ll make jam from start to finish right at the market – including the waterbath canning process.  A full primer, with a look at equipment, recipes, techniques, & farmers’ wares.  We’ll talk about creative uses for your preserves, and sample the warm jam.  Once you’ve got that down, we’ll springboard into fermentation techniques and start a batch of pickles that we can try at the next class.

Back to School Food – September 6th
What to put in the school lunchbox – that old conundrum!  We’ll play around with our food and find lots of kid-friendly solutions.  Breakfast, lunch, snack, & on-the-go ideas.  Little ones are especially welcome at this demo – we’ll have coloring sheets & yummy snack samples.

Buckman Farmers’ Market is located at SE 20th & SE Salmon (between Belmont & Hawthorne).  Here is a link to the Buckman Farmers’ Market webpage.

See you at the Market!

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Hillsdale Farmers’ Market Feed Me Fresh FREE Cooking Classes

For the past 2 years, I have been teaching cooking basics in a little booth at the Hillsdale Farmers’ Market.  Once a month the first year, then twice a month the second.  This year, Hillsdale Farmers’ Market will host free weekly culinary classes, thanks to a very forward-thinking market manager & community-minded market board, enthusiastic class participants (several showed up throughout the season for every class last year!), encouraging Farmer & artisan vendor support through conversation, produce, & products, and a generous donation from SweetWaresI’m simply thrilled.

The mission of The Farmer’s Feast is to cultivate domestic culinary arts.  I believe that one of the best ways to do this is to offer instruction and classes free of charge to anyone who wishes to participate.  The best venue is the Farmers’ Market, where the food is freshest & most nutrient-dense, raised passionately & sustainably, and with few, if any, chemicals.  The Farmers’ Market is also a place where you can develop a relationship with the person who grows your food, which is extremely important, given the mystery that shrouds our industrial food supply (i.e. GMOs, pink slime, arsenic-fed chickens, etc.).

The primary focus of these classes is cooking basics, in order to develop a skill set that can be applied to all of the local bounty.  Because the audience ranges from beginner cooks to those who are more advanced, we use the basics as a springboard, expanding the lesson and branching out to encompass more professional techniques, and old-world from-scratch processes.

To teach these classes, I draw on my formal training, 24 years of professional culinary experience in fine dining & catering, my experience as a mother of a young child, 20+ years of preserving foods at home, and the wonderful relationship that I have with local Farmers, Fishermen, Cheesemakers, & Food Artisans.  At heart, I am a frugal cook, trained by very successful restauranteurs that it is disrespectful to the people who raise your food & to the food itself to be wasteful…plus every penny counts (one of these days, I’ll tell a tale of staff meals of offal & fish heads).  All of these aspects work their way into the classes.

The season kick-off coincided with Hillsdale Farmers’ Market’s Opening Day last Sunday.  It was a bustling market, brimming with energy & enthusiasm, and there was a good turnout for the first class.  Knife skills basics was an apropos warm-up class, and this week, I’m ready to take on Scary Foods.  Below is a season schedule.  Find a topic that interests you and stop by for  a bit, or pull up a chair and stay for the entire process.  Or “enroll” for the season and take advantage of free education.

I do hope to see you at the market!

Hillsdale Farmers’ Market
Feed Me Fresh Cooking Series
Class Schedule

Sundays 11 am – 1 pm

May 6
Knife Skills & Mise en Place
Two essential keys in making everyday cooking more manageable – sharp knives & having “everything in its place”.  For the season kick-off, we’ll start at the beginning, with some kitchen basic how-tos.  How to hold, hone, & wield a knife, plus various vegetable cuts (dice, baton, julienne, chiffonade).

Herb talk – gardening is underway and herb starts are available from several market vendors; there are serious payback benefits to getting some herbs in the ground.  Master Gardeners will be on hand to answer questions & provide planting tips.

May 13
Scary Foods – Part 1
We’ll explore the culinary possibilities of intriguing market finds.  Be prepared to try things that can sting, poison, and cause general nervousness when one is contemplating their culinary uses.

May 20
Cooking for the Week
The weather is warming and we want more time outside!  Cook once and eat through the week by making meals that evolve, becoming much more than “leftovers”.  Plus ease the pressure of busy weeknight suppers with meals that freeze.

May 27
Whole Fish – How to Filet It, Store It, Cook It, Cure It
Fileting a fish is a skill that can be very beneficial to your food budget.  Take advantage of the price of whole fish & process it yourself.  Throw nothing away – frugality with fishes will lead to tasty dishes!  Recipes for bellies, bones, scraps, & fish heads provided.

June 3
Getting off the Bottle – Salad Dressing From Scratch
From basic vinaigrettes, to green goddess, to creamy blue cheese & ranch, salad dressings are a cinch to whip up in a snap.  Forget the fillers, preservatives, and additives – do it yourself simply & naturally, and do justice to your Farmers’ Market veggies!

June 10
Cheese-Making
Ricotta, Mascarpone, Mozzarella, Paneer, Farmer’s Cheese
Watch milk transform right before your eyes as I demonstrate basic cheese-making techniques.

June 17
Meat Curing
Bacon, Ham, Guanciale, and Lardo are simple and safe to cure at home.  This demo will guide the audience through the process of salting, brining, and curing.

June 24
Sausage-Making
Seasoned ground meat.  Sounds easy, no?  Basic sausage really is that easy, as long as you follow a few guidelines.
The second half of the demo will focus on stuffing sausage meat into casings, cooking, and storing.  Plus recipes for using fresh sausage.

July 1
Kid Snacks (good for “kids at heart”, too!)
Fruit Leather, Toaster Pastries, Homemade Gelatin Dessert, Hummus, Nut Butter, Pudding
Cook healthy snacks for & with your little ones – Parents are encouraged to bring along the kids.  There will be snacks, and coloring sheets to work on while we entertain the parents!

July 8
Quick Pickles
Refrigerator pickles and processed pickles that come together quickly are the focus of this demo.  Make quick pickles and enjoy them right away.

July 15
summer break – no class

July 22
Salsas & Condiments
Simple accompaniments to compliment your meal.  Add spice, zing, & flavor to grilled or roasted meats & vegetables.  Top soups, stews, or bruschetta with a spoonful of intense flavor.  Throw together a stellar cheese plate for your dinner guests.  Or whip up spectacular sandwiches.  It’s easy once you have a stash of condiments in your fridge or on your pantry shelf!

July 29
Raw Foods Primer
It’s a hot food trend…and speaking of hot, it’s too hot to cook in the kitchen!  Not to mention all the health benefits of a raw-foods diet.  We’ll make some fun, fresh, tasty treats using glorious market produce.  No stove required.

August 5
Pantry Stocking
We all seem to be doing more for ourselves these days – why not update your pantry with market-fresh staples?  Invest a little time, and in return, save money by making your own fancy pantry items.  Flavored vinegar, salt, & sugar.  Dried mushrooms.  Vanilla extract.  Mustard.  Mayonnaise.  Crackers.  Hot sauce.  Chile flakes.  Dried herbs.  Spiced nuts.  Pancake, biscuit, cornbread, & cake mixes.
We’ll squeeze in as many recipes as will fit in the day’s pantry!

August 12
Preserving the Harvest
Learn the basics of home canning.  We’ll make jam from start to finish using fresh Farmers’ Market fruit and the waterbath canning method.  Tips, techniques, and terminology.  A great tutorial for anyone who wants to start canning.
The second half of the class will focus on ways to use your preserves.  Don’t worry – if you’re not a jam-on-toast connoisseur, we’ll explore different avenues for all those jars of sweet fruit in your pantry.

August 19
“Opposite Day”
Fun recipes that use sweet foods in savory ways (melon pasta sauce), and savory foods in sweet ways (Moroccan sweet tomatoes).  Sound weird?  Maybe, but so is the thought of carrot cake…and that’s delicious!

April 26
Tomato Festival
Today, we collaborate with Hillsdale Farmers’ Market’s Annual Tomato Festival, presenting a multitude of tomato recipes & uses.  Tomatoes are one of the most versatile foods.  They can be enjoyed for breakfast, lunch, dinner, snacks, beverages, even dessert!

September 2
The Gluten-Free Guest
We all know someone who is not eating gluten – either as a long-term dietary commitment, or perhaps to give the body a respite from gluten for a time.  In this class, we’ll explore ways to adjust recipes that traditionally call for gluten, and discover dishes from cuisines that are naturally gluten-free.

September 9
Bento Box Lunch
Back to school means homework for parents – making school lunches that are both healthy and appreciated by kids (so they will actually eat it!).
The bento box is a great way to include a variety of foods, and what could be more fun than a treasure-box lunch with different compartments to discover?!

September 16
Fermenting Foods
The air is cooling, the cabbages are beginning to appear at the market, and winter is long and dark.  Squirrel away a taste of fleeting summer by fermenting some of the harvest.  Fermented foods are splendid for the digestion, and taste delicious.  We’ll make sauerkraut & apple-scrap vinegar, and talk about fermenting basics.  Help with the demo and take home a quart of kraut-starter to ferment at home!

September 23
Three Thrifty Meals
Frugality in the kitchen does not equal meager or humdrum.  Market-fresh dinners that satisfy the palate, nutritional needs, & the budget.

October 7
Odd Cuts
Just because it’s not a loin or a chop is no reason to turn your nose up on those odd cuts!  Harder working muscle can be some of the tastiest…once seasoned & tenderized through slow-cooking.  And even the oddest offal can be delightful with proper cooking techniques.  Join us at this demo as we make friends with odds & ends!

October 14
Meat Braising Primer
Learn the basics of a moist, flavorful braise.  Slow-cooking is key.  As is using the right cut.  We’ll simmer a basic stew, and prepare a larger cut to cook whole.

October 21
Mexican Mole
Toasting, grinding, soaking, frying.  Ingredients, technique, patience.  Observe the process of making mole, a beautiful ritual for festive occasions.

October 28
Scary Foods 2
A fall follow-up to our May Scary Foods demo.  We’ll demystify mysterious market finds…by cooking and eating them!  Bring your adventurous spirit.  And remember…it wasn’t long ago that tomatoes were considered a scary food!

November 4
Party Appetizers
Hors d’oeuvres, canapés, dips.  Easy entertaining ideas for the holidays ahead.

November 11
No-Bake Desserts
There’s a giant turkey in the oven and you need a dessert – what to do?!  No-bake desserts; a non-traditional, but fun alternative that will delight your guests.

November 18
Holiday Side Dishes
We’ll shop the market and whip up unique side dishes for your feast.  Easy enough for every-day, yet festively flavored.  Sides worthy of gracing your holiday table.

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Portland Monthly Magazine – Best Of The City!

Featured in the May 2012 issue of Portland Monthly Magazine is a recipe by Chef Kathryn of The Farmer’s Feast.  Seasonal ingredient #4 – pea shoots, with spring salmon, lemon cream, & fresh fettuccine.

Pick it up at the newsstand, or read the article online here.

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Salted Citrus

Lemon tree very pretty
and the lemon flower is sweet
but the fruit of the poor lemon
is impossible to eat….

Someone should have given Peter, Paul, & Mary a box of salt!

Gus Eberhardt is a Family Farmer with an eccentric flair.
(that description basically sums up my favorite kind of farmer!)

I can’t help but ponder, “Gus, you live in Oregon…your farm is named “Raynblest”…do you really feel it’s prudent to grow cactus paddles, lemongrass, tropical fruits, and citrus?!”

Apparently so.  For what started as a hobby has grown (literally) into a branch of his business.  While honey, prunes, eggs, and bee-products remain the mainstay of the farmstand’s wares, the tropical offerings are rapidly gaining popularity.

As the citrus season wanes, vernal vegetables spring forth.  The segue of seasons offers opportune pairings.  Lemony hollandaise with asparagus, for example.  Citrus flavors compliment & heighten the minerally-tasting grassy greens (spinach, dandelion, nettles), offer a refreshing contrast to rich proteins (like lamb & salmon), and cut through sweet desserts to heighten fruit flavors (lemon curd or cake with fresh strawberries). They are light and bright, like spring itself – even the colors reflect the Easter palate, mimicking bright yellow, green, and orange-colored holiday eggs & daffodils.

One of my favorite things to do with lemons, and now rangpur limes (thanks, Gus, for introducing me to this intriguing fruit), is to preserve them through salting.

Salting citrus, a technique that both changes the characteristics of the fruit, and extends their season, is one of the easiest preservation methods.  No sterilizing, no waterbath or pressure canning, no cooking – and just 2 ingredients; salt & citrus.

And how does one use their salted citrus?  Traditionally, preserved lemons are added to Moroccan tagines, as in this recipe for Spicy Potato Tagine with Preserved Lemon & Olives from Paula Wolfert.  Beyond tagines, they are quite versatile.  Use preserved lemons & salted limes in dishes where you want a unique citrus flavor, and a salt-seasoning (the saltiness should come through in a dish as it does when you use capers or olives – complimenting with salty bites, but not overwhelming the other ingredients).  I finely chop the salted citrus and add it to salads, like the one with goat feta and crisp crackers I’ve given the recipe for below, or the one on this blog post, with fennel & apple.  You can also add a bit to crab salad or tuna salad, or to salsa verde to top fish or chicken.  Paired with tarragon, it’s lovely with chicken – paired with mint & oregano, it brightens and enhances the flavors of roast lamb or grilled chops.  Adding a bit to a fish en papillote (parchment-wrapped fish) scents & seasons the protein, as well as whatever vegetables you’ve nestled in there.

Here are several more ideas:

  • I love a bit of preserved lemon or lime thrown into spinach or greens that I’m sautéing.
  • One could easily tuck a few slices under the skin of a chicken before roasting, or add slices to a braise or fricassee.
  • Steam broccoli or roast cauliflower, then toss the cooked vegetables into a bowl with a bit of chopped preserved citrus, olives, capers, fresh herbs (lots of parsley), and even hard-cooked egg for added interest to routine veggies.
  • salmon or tuna tartare,
  • quick tomato sauce,
  • olive relish,
  • deviled eggs,
  • rice pilaf

…I could go on and on spouting ideas.  These lemons are inspiring!

Gus’ story & farming practices are interesting, so I’ll follow-up this post with an interview with the Farmer, and more about his citrus that he brings to market.

Raynblest Farm will have citrus for the next month, as the harvest wanes.  Extend the season easily with this recipe:

Salted Citrus

I used Raynblest Farm’s Meyer Lemons to make a jar of sprightly scented preserved lemons, and Rangpur Limes (a naturally occurring hybrid between a lemon & a mandarin orange) for a unique alternative to the typical preserved lemons.

Start by giving the citrus a good scrub.  I use a soft vegetable brush and warm water.  The scent that rises up as you scrub is soothing – a perk of the process!

Trim both ends; the stem end & the nub.

Stand the fruit on its end and slice down, not quite all the way, so that it is still attached at the bottom.  Do this again, making a perpendicular slice, so that you have cut and X and the fruit is now divided into 4 sections, but still intact at the base.  The fruit at this point is reminiscent, to me, of one of those paper fortune-telling games from grade school.

Choose a glass jar with a tight-fitting lid (make sure the jar is clean – sterilizing is unnecessary – but you can if you want to).  Add a layer of salt (about a tablespoon or two).  Use Kosher salt.  Sea salt is said to work as well, but I’ve heard people comment that the end result can be a little slimy when sea salt is used.

Open each lemon or lime over a bowl and pour about a tablespoon of salt into the cuts (a little more with a larger lemon, perhaps a little less with a smaller lime).  Pack the fruit into the jar as you go, fitting them tightly together.  Between each layer of citrus, sprinkle a layer of salt (about a tablespoon or so – use the salt that spills into the bowl).  Fill the jar, forcing them in if necessary.  Top off the jar with another tablespoon of salt.  Close the lid.

On the subject of lids – I prefer a plastic or glass lid to the metal screw bands, which will rust and weep when it reacts to the salt.  Plastic lids (be sure to choose BPA-free) are perfect for re-sealing high-acid preserves like salted citrus, as well as opened jars of pickles, relish, & vinegar.

Place the jar on the counter and let it sit for 3 days, turning the jar and giving it a good shake at least twice a day to distribute the salt and encourage the juices to seep out of the fruit (I place my jar in a convenient location and give it a turn whenever I walk by, maybe a half-dozen times a day.  I enjoy it – I get to appreciate the progress firsthand without a lot of effort.).  If the citrus is not giving off a lot of juice, open the lid and give the fruit a press to help things along.

On the fourth day, the juice should be over the fruit.  If not, top off the jar with fresh juice (bottled juice will affect the flavor & make the preserves cloudy).  Place the jar in the refrigerator & wait.  One month.

While you are waiting, the lemons will transform, absorbing the salt and softening.  Their rinds and pith will lose most of their bitterness, and the flavor will become more complex.  You can try them earlier in the process, but they will be sharper, more bitter, than if you wait.

You can then use the salty preserve as-is.  Just remove a lemon or lime, or a section, from the jar (with a utensil, to keep from introducing bacteria from hands), and chop.  Or if they are too salty for your liking, give them a rinse or a little soak in cold water.

Preserved citrus will keep, refrigerated, for, well, a long time.  I’ve had my first batch for a year, and they are better than 6 months ago.  Officially, I’d say 6 months to a year, to be safe, but as long as they are fresh-smelling and not slimy or moldy, they are good to go.
(Note –  You want to be sure that the liquid level is high enough to cover the citrus in the jar.)

Three Quick Preserved Citrus Recipes

Gathered Greens with Preserved Lemon, Goat Feta, & Lavash Crackers

serves 4

4 oz. tender salad greens (soft spring wild greens work especially well – try a mix of miner’s lettuce, amaranth, purslane, watercress, & chickweed)
1 1/2 tsp. fruity vinegar, such as raspberry or Blossom Vinegars loganberry vinegar
1 1/2 Tbsp. extra virgin olive oil
several grindings of black pepper
1 tsp. chopped preserved lemon
2 oz. goat feta (Alsea Acres goat feta is my favorite local feta), or substitute sheep’s milk feta
lavash crackers – recipe found here

Place the greens in a bowl.  Sprinkle in the vinegar and drizzle in the olive oil.  Toss to coat the greens with the dressing.  Add the black pepper & preserved lemon and toss gently.  Divide the salad amongst 4 chilled plates.  Crumble the feta over the salad.  Stick the crackers into the salad and serve immediately.  With a crisp chenin blanc, if desired.

Salad of Dungeness Crab
 with Preserved Meyer Lemon, Salted Rangpur Lime,
 Samphire, & Soft Herbs

serves 4

8 oz. Dungeness crab meat
1 Tbsp. mayonnaise (preferably homemade)
2 tsp. champagne vinegar, or a fruity vinegar such as raspberry
1 Tbsp. extra virgin olive oil
sea salt & freshly ground black pepper
1 Tbsp. chopped fresh soft herbs, such as tarragon, fennel fronds, parsley, dill, chervil, plus more whole leaves for garnish
2 tsp. chopped fresh chives, plus chives cut in 1 inch lengths for garnish
1 tsp. finely sliced preserved Meyer lemon
1 tsp. finely sliced salted rangpur lime
2 oz. fresh marsh samphire (aka salicornia or sea beans), broken into bite-size pieces
tender salad greens
roasted golden beets with citrus marinade – recipe found here

Pick over the crab meat to ensure there are no shells.

Whisk together the mayonnaise, vinegar, and olive oil.  Season to taste with salt and pepper, keeping in mind that salty ingredients will be added to the salad.  Add the crab meat to the bowl, along with the chopped herbs, chives, chopped lemon, chopped lime, & half of the samphire.  Toss gently to combine.  Taste the crab salad and adjust seasonings.

Toss the tender salad greens with a spoonful of the citrus marinade from the beets, and divide amongst four plates.  Sprinkle the beets over the salad.  Top the greens with the crab salad.  Garnish with the remaining samphire, several chive sticks, and fresh herb leaves.

Crisp Beet Salad with Preserved Lemons

serves 4

I wrote this recipe for a packet of recipe note cards produced by the Portland Farmers’ MarketThe recipe on the card has 2 raw vegetable salads (one is a shredded carrot salad with za’atar & yogurt dressing, the other grated raw beets & preserved lemon) that are served atop a bed of greens.  This is the beet salad included in the recipe card.

2 cups peeled & shredded (or grated) fresh raw beets
2 tsp. finely chopped preserved lemon
2 tsp. freshly squeezed orange juice
3/4 tsp. white wine vinegar
1 Tbsp. plus 1 tsp. extra virgin olive oil
a small handful of watercress per person
freshly ground black pepper

Combine the beets, preserved lemon, orange juice, vinegar, and olive oil, and toss to combine.  Taste and add salt, if needed, and a grinding of pepper.  Plate the beet salad atop the greens.  Serve immediately.

And what to listen to when you’re shaking your lemons?

Why Lemon Tree Song, of course!

…or perhaps The Lemon Song…if you really need to get the juices flowing!

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Congratulations to the Springwater Farm 3rd Annual Truffle Haiku Contest Winner!

Drum roll, please…

and the winner is…

Truffles are like men –
covered in dirt and smelly,
but in a good way.

Congratulations, Christie!

Your haiku made us laugh – and though we are sentimental souls, tending toward the poems embedded with romantic gestures, sometimes a playful jest gets our goose…and you get the golden prize!

Tell her what she’s won….

(Resonating announcer voice) –  For delighting us with your haiku, you’ve just won a Farmer’s Market Lunch courtesy of Springwater Farm.  Dine on farm-fresh fare in the ambiance of an open-air market, surrounded by happy market-goers.  Springwater Farm’s Chef Kathryn has prepared a 3-course lunch (or breakfast) for you with your choice of soup, entrée, & dessert, served with a bottomless cup of Red Reishi Tea of Immortality – you’ll want to live forever if every meal could be like this!

or

An assortment of Wild & Cultivated mushrooms & a package of Oregon Truffle Salt!

We REALLY enjoyed all the entries this year – so much talent!  Thank you everyone who submitted a haiku.  Honestly, it was a tough decision – we had several favorites.  I’m already looking forward to next year’s contest!

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The Secret is OUT!

Thank you, once again, to A Fork in the Road & blogger Lorraine for the words of deliciousness about their Springwater Farm lunch at Hillsdale Farmers’ Market.  Here’s the post:

Best kept secret – lunch at the farmers’ market

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