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We've got a full schedule at the market this weekend. Josh Kadish is back with his monthly Market Jam. Ivy Manning will be at the market this weekend. Ivy is a local chef and food writer whose writings and recipes have appeared in Culinate, Edible Portland, The Oregonian and Willamette Week. Ivy has just published a new cookbook, The Farm to Table Cookbook: The Art of Eating Locally. Ivy will be demonstrating a recipe from the book and will have books available for sale. Ivy provided us with a recipe which you'll find below. The wet, cold spring continues to plague market farmers. Liepold Farms and Baird Orchards will be back to the market as soon as their fruits are ready to harvest. See you on Sunday! Eamon Molloy Market Manager What's Coming To The Market This Week? Hood strawberries are probably about two weeks away. There will be a few flats of Hoods but not much. There should be a good supply of Albions and Seascapes to satisfy your strawberry cravings in the meantime. Asparagus, rhubarb, scallions, green garlic and lettuce will be good supply. Spring onions showed up in small quantities last week and will be more readily available this Sunday. The same goes for basil. Kale, collards, chard and raab should be readily available as well. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. Tastebud will not be making pizzas at the market this weekend but will have bagels and sandwiches. IN Savory et Sweet Souper Natural OUT Ayers Creek Farm (back June 29) Little Pots and Pans (back next week) Salubrious (back next week) Cooking Ideas - Tortellini with Fresh Peas and Ham As mentioned earlier in the newsletter, Chef Ivy Manning will be conducting a chef demonstration and signing books at the market this Sunday. Ivy passed on the recipe below which you will also find in her book. Enjoy! Tortellini with Fresh Peas and Ham in a Creamy Tarragon Sauce (from The Farm to Table Cookbook: The Art of Eating Locally by Ivy Manning) This is a great dish to celebrate the first English peas that come to the market in spring. 1 tablespoon olive oil 2 tablespoons finely chopped shallot 1/3 cup dry vermouth or dry white wine 4 ounces Black Forest ham, rind removed, julienned 2 tablespoons fresh tarragon leaves, stemmed and finely chopped 2 cups cream 1 pound fresh cheese tortellini Salt and freshly ground black pepper 1 cup shelled English peas 2 pinches nutmeg 1/2 cup grated Parmesan cheese Heat the olive oil in a large sauté pan over medium-high heat; add the shallot and sauté until softened, about 3 minutes. Add the vermouth and simmer until almost all the liquid is gone. Add the ham, tarragon, and cream; bring to a gentle simmer over medium heat until thickened slightly, about 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and reduce the heat to maintain a simmer (Do not cook in rapidly boiling water or the pasta may burst open). Cook until tender, 3 to 7 minutes depending on their size and the thickness of the pasta. Drain the tortellini and transfer to the cream sauce; stir in the peas and nutmeg and cook for 1 minute. Season with the salt and pepper, sprinkle with the cheese, and serve.