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Spring in Finally here in Oregon

April 9, 2017 · by Carrie Trax ·

It has been a very rainy spring this year in Oregon, so with a peek of blue skies today I headed to the Beaverton Winter Market.  I live in the foothills of Mt Hood and this is a little over an hour drive for me but I just had to see what was Fresh from Oregon at the Market.  From blue skies to sprinkles of rain and dark clouds I arrived at the market to a few light rain drops, but hey this is Oregon.  During the Winter Market there are about half as many booths as you would find in the summer market but there was plenty of goodies to choose from.  The first booth I stopped in had a huge display of rhubarb, WOW I did not know that you could get fresh rhubarb Fresh from Oregon in April, I wish the strawberries were ready and I could bake a pie. The colorful bouquets of daffodils and tulips made it feel even more like spring.  If you are at the market and you want the best selection of apples this time of the year then you have to stop by the Kiyokawa Family Orchard booth.  Boxes and boxes overflow with apples picked last fall and they were still nice and firm.  They had at least 15 different varieties and I filled a bag with my two favorite apples, Gala great for eating and Honey Crisp perfect for baking.   There are several seafood vendors at the market with fresh Dungeness crab, oysters, ling cod, and rockfish just to name a few.  Down the aisle I saw a line of people at one of the booths and had to see what everyone was buying.  As I got close I could see a nice selection of different fresh mushrooms, dried mushrooms and mushroom powders.  The Mushroomery a certified organic family-owned mushroom farm that grows gourmet and medicinal mushrooms was here at the market.  After pondering over the different types I bought a basket of Shiitake mushrooms that will be perfect on a white pizza I plan to make for dinner tomorrow. I will have to check out the different mushroom powders they had another time. It is a little early but there were some potted herbs and vegetable starters if you are ready to plant in your garden.  There are many food artisans at the market and I stopped by Olympia Provisions to try a sample.   I tried slice of their Salami Nola (NO-lah) which is a coarse-ground Italian salami with black pepper, chili flake & allspice.  It had a nice mild taste and with a touch of the spices and just what I was looking for to add to a cheese plate. Olympia Provisions is Oregon’s first USDA-approved salumeria and the art of curing meat the old-fashioned way is what you will find with all their products.  Being made here in Oregon is a bonus for me but they are sold all across the country, check out their website to see where you can enjoy their Old World taste.  I was ready for something sweet and as I started down the next aisle the first booth was Nola Doughnuts.  There were so many different gourmet doughnuts, an apple fritter and mini bites to choose from.  What makes these doughnuts so different than others are the layers.  They are handcrafted over a three-day process using a layering technique commonly found in French pastry making.  Which flavor to pick Cajun Maple Bacon, Lemon Poppyseed, Raspberry, Chocolate Ganache or maybe the Apple fritter.  I decided to stick to may favorite Chocolate Ganache and added a few mini bites also to the bag.  For the past few years the market has been home to many craft hard ciders and spirits and I normally do not stop and try a sample but with a road trip planned next week in the new RV I thought I would find something to take on the road.  Bull Run Cider had a nice selection and I stopped to try a few samples.  They had three different dry hard ciders but I like mine sweet so I tried the Trespass Apple and it was perfect. They produce their craft hard cider in the foothills of the Oregon Coast Range and have a tap room open Thursday, Friday and Saturday nights. I have already filled my first bag and have a second to get some fresh produce.  The last booth in the aisle I could see the piles of fresh produce.  Sweet potatoes, white & purple potatoes, leeks, radishes, greens, onions and more.  My bag was filled with a few onions, white potatoes that I can pan roast for dinner,  a few sweet potatoes that will make a nice filling in some homemade pasta and a few leeks that will go on my pizza or maybe a nice potato leek soup. With both my bags filled I headed to the car, glad I made this trip to the Beaverton Winter Market today.  Winter Market is only open 10:00-1:30 through April on Saturdays and then the Summer Market opens starting in May and is open 8:00-1:30.

 

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Filed Under: apples, baking, bread, breakfast, farmers market, favorite products, Fresh From Oregon, fruit, lunch, Oregon made, Oregon made products, Pacific Northwest Trips, pork, potatoes, seafood, side dish, vegetables · Tagged: farmers market, flowers, fresh, fruit, hard cider, mushrooms, Portland, vegetables

Fresh Dungeness Crab Salad with Grilled Asparagus

April 7, 2013 · by Carrie Trax ·

Fresh crab salad with asparagus and lemons and loaf of bread

With fresh asparagus coming into season and Dungeness crab still in season in Oregon I made a Fresh From Oregon crab salad with a lemon vinaigrette.   The best way to serve asparagus on a salad is grilled with olive oil and seasoned with a little salt and pepper.  This will make two nice size salads.

Fresh Dungeness Crab Salad
1 head butter lettuce
1 pound fresh Dungeness Crab meat, cooked
1/2 pound asparagus grilled
1 each green, red and yellow peppers, cut in strips
2 hard boiled eggs, cut in quarters
1 pint cherry tomatoes
1 lemon, cut in wedges
Divide and place the butter lettuce on two plates.  In the center of the salad divide and place half of the Dungeness Crab meat.  Around the crab arrange the asparagus, peppers, eggs and cherry tomatoes.  Serve with the lemon vinaigrette and garnish with lemon wedges.

Lemon Vinaigrette
1 1/2 teaspoons lemon zest
2 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoon olive oil
In a pint size mason jar add lemon zest, lemon juice, Dijon mustard, salt and pepper.  Shake until mixed.  Mixing with a small whisk slowly add the olive oil until it is combine and mixed well.  You can give it a good shake after whisking, (with a tight lid on).

Filed Under: farmers market, salad, seafood · Tagged: asparagus, dungress crab, lemon, salad, seafood, vegetables, vinaigrette

Around My French Table in Oregon!

January 25, 2013 · by Carrie Trax ·

2013.01.20@17.46.38I finished this week with my last meal from the Cook to Books Challenge from Around My French Table by Dorie Greenspan. 2013.01.20@16.23.472013.01.20@16.42.042013.01.20@16.44.292013.01.20@16.46.222013.01.20@16.48.57 I made the Short Ribs in Red Wine, Corn Pancakes and Brown-sugar Squash and Brussels Sprouts.  I enjoyed taking my family on a trip to France through my cooking from this great cookbook.  Everything I made was a combination of fresh flavors and so easy with all the things I could buy Fresh From Oregon to make everything.  I especially enjoyed the Brown Sugar Squash and Brussels Sprouts and ask my mom, I do NOT like Brussels sprouts. But I made this dish and yes mom, I ate the Brussels Sprouts and did not need two glasses of milk to get them down.  When I read this recipe so many other combinations of fresh vegetables and fruit came to mind that I can do throughout the year as different things come into season. I was very lucky that Brussels Sprouts are in season now in Oregon and got some last week at the Portland Farmers Winter Market.
Here is how you can make your own bundle of sweet vegetables Fresh From Oregon.  Preheat oven to 400 degrees and cut four squares of foil about 12″ x 12″.  In large bowl combine 1 pound of butternut squash that has been peeled and cubed with 16 small Brussels Sprouts that have been cut in half.  Add 1 apple (I used a sweet one) that has been peeled and diced.  Toss with 4 teaspoons of olive oil, salt and pepper to taste.  Divide the mixture between the four pieces of foil and top each with a teaspoon of brown sugar, I used a heaping teaspoon of brown sugar.  The original recipe calls for a fresh piece of sage on top of the brown sugar but since my sage plants were covered with snow I skipped adding one.  Draw up the edges of the foil and seal making a little package.  Place on baking sheet and cook for 25 minutes or until vegetables are tender.  I am already thinking that the orange, yellow, white and purple carrots I also got at the winter market will be my next combination with some fresh thyme!

2013.01.19@11.02.42

Filed Under: apples, farmers market, side dish · Tagged: apples, brussels sprouts, butternut squash, fresh from oregon, side dish, vegetables

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