Asparagus Garlic Scapes Quiche

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Quiche is a versatile savory custard pie made with eggs, milk, and cheese. Classic French quiche uses half/half, but I prefer to use whole milk for a lighter consistency. I have found that the secret to adding ingredients to your custard pie is to keep the moisture and added oil to a minimum, otherwise you risk your custard not firming up during the baking process. Therefore, I always pre-bake any added vegetables before adding to the pie shell and custard mixture.

Asparagus and garlic scape quiche hot from the oven.

There are countless varieties of quiches and ingredients are only limited by your imagination. The quiche I made this week was inspired by the lovely thin stalks of asparagus and garlic scape spears available at the Woodstock Farmers Market last week.

Ingredients

  • 1⅓ cups whole milk
  • 4 large eggs*
  • ⅔ up shredded cheese (I used ⅓ cheddar and ⅓ Jack)*
  • 1 Tablespoon Dijon Mustard
  • Asparagus, approx. 15–20 spears*
  • 2 Garlic Scape stalks* (or two cloves of garlic and ½ shallot/onion)
  • Olive oil, approx. 1 Tablespoon
  • salt and pepper
  • Pie shell, 9–10 inch (I used Grand Central Bakery’s frozen shell)

* available at the market

Directions

  1. Pie Shell — Par bake frozen pie shell (with parchment/pie weights) for about 20 minutes at 400°F, remove parchment/pie weights and return to oven for 5 minutes. The shell should look just lightly cooked, not fully cooked/browned.
  2. Pre-bake Veggies — Place the asparagus and garlic spears on a baking sheet, coat lightly in olive oil, salt and pepper I put both the pie shell and the asparagus and garlic spears in the oven at the same time, then remove the veggies after about 5 minutes, while the pie shell continue to cook for another 15 minutes. The veggies should be about ½ cooked, not fully cooked. Set aside until cool while pie shell continues to par bake. Once the veggies are cool to the touch, rough chop the garlic scapes and about half the asparagus spears, into about ¼ inch pieces.
  3. Custard — Mix together the eggs, milk, and mustard
  4. Assembly and Baking — Once your pie shell is par baked, add ⅓ of the shredded cheese to the empty pie shell. Add the chopped garlic scapes and asparagus, add the other ⅓ cup of shredded cheese. Gently pour the custard mixture over the chopped vegies and cheese. Layer on the remaining stalks of pre-baked asparagus spears.
  5. Turn the heat down to 350°F
  6. Bake Quiche for about 40–45 minutes or until custard is set and firm. Remove from the oven and let cool for about 10–15 before cutting into the quiche.

Written by Chris Curren. Woodstock Farmers Market volunteer and neighbor.

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This Week at the Market: June 25th

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Eats

Bunches of purple-orange carrots.You will find a colorful array of veggies at the market including purple cabbage, orange cauliflower, red radishes, purple new potatoes, green beans, and orange carrots. For a complete list of vendors, visit our market map.

Kids’ Activities

Kids can join KeyBank to decorate piggy banks. Also, don’t forget to ask about our passport program at the information booth. Kids can earn prizes just for coming to the market and doing the kids activity!

Tunes

From 11:00 a.m. – 1:00 p.m., Olivia Awbrey will add a punk flair to the age-old folk tradition.

Community

Montessori Northwest is a non-profit Montessori teacher training center that trains teachers for children age 0 through 12. The Montessori approach has a strong focus on food-related practical life activities and independence, so they will be sharing ideas about the benefits of involving children in food prep, and how to do so from a very young age

Sponsor

We are happy to welcome our sponsor, Pacific Foods to the market. Pacific Foods is a local company that makes foods that are clean and simple, using only natural and organic grains, meats and veggies, while trying to source as close to home as possible. Stop by to learn more about their products and try a sample.


Written by Emily Murnen, WFM Market Manager

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This Week at the Market: June 18th

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Eats

Green zucchini.Not sure what to get your father for Father’s Day? You can’t go wrong with making him a good meal from your favorite farmers market. There will be plenty of ingredients for grilling including sausages, hamburger, salmon, summer squash and asparagus. For dessert, you can make a strawberry and rhubarb crisp.

Don’t forget to bring your favorite kitchen knives and/or tools to Dragonfly Forge this Sunday for knife and tool sharpening. For a complete list of vendors, visit our market map.

Kids’ Activities

Our local Woodstock Library will be on hand to assist children in a building activity and talk about their summer reading program and upcoming library activities.

Tunes

From 11:00 a.m. – 1:00 p.m., Rene and Olivia will perform everything from old-time banjo and mandolin duets to the intricate and syncopated Choro music of Brazil!

Community

The Feral Cat Coalition of Oregon is a non-profit spay/neuter organization for feral and stray cats. The organization is dedicated to ending cat overpopulation and increasing awareness of feral cats in our community. Visit their booth to learn more.

Board Members Wanted

Have you been looking for a new way to support your favorite neighborhood market? The Woodstock Farmers Market is accepting applications to join our Board of Directors. We are seeking dedicated and active members to help with fundraising, marketing, and community outreach. If you can attend one meeting a month and have an interest in fundraising, marketing, or community outreach, we’d love to hear from you.

If you are interested in joining our Board of Directors, please complete the application form and email it to info@woodstockmarketpdx.com.


Written by Emily Murnen, WFM Market Manager

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Garlic Lovers Kale Salad with Tahini Dressing

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My entire family loves garlic. It’s flavorful and so good for you. Our seasonal produce lets me blend some fun ingredients together to make a salad with layers of garlic flavor. Tahini, an essential ingredient in hummus, makes a great salad dressing. Lacinato kale (aka dinosaur kale) is the sweet one of the bunch for salads once you remove the bitter center rib, and I give you an easy tip below. Garlic scapes taste like roasted garlic when sautéed — yum! And what about these salad turnips I spied? Tayne at Fiddlehead Farm said they taste like radishes but less astringent. She also told me how they can be sautéed to make them sweeter, and that’s when I got an idea…

A bowl of garlic-lovers kale salad.

Serves 4

Ingredients

  • 1 large bunch of lacinato (aka dinosaur) kale*
  • Small pinch of salt
  • 1 fresh lemon
  • 1 bunch of garlic scapes*
  • 1 bunch of salad turnips*
  • 1½ Tablespoons olive oil
  • 2 cloves fresh garlic
  • ¼ cup tahini (sesame paste)

* available at the market

Directions

Wash the kale. Take a leaf and fold it in half lengthwise with the back side up and center rib exposed. Use a knife to slice off the thick rib and compost it. Repeat with remaining leaves. Shred leaves into bite-sized pieces and place in a large bowl. Sprinkle with a pinch of salt and a squeeze of lemon. With clean hands, massage the kale really well to break down the fibers. Set aside.

Trim the garlic scapes and cut the rest into 1-inch pieces. Trim the salad turnips. Cut the small ones in half and the larger ones into small wedges. Smash one clove of garlic with the side of a knife and remove the husk. Heat olive oil in a sauté pan over medium heat. When hot, add the garlic scapes and sauté for 30 to 45 seconds – keep the scapes moving in the pan so they don’t brown. Remove from oil and place in a bowl. Drop the smashed garlic clove in the oil and turn the heat down to medium low. You want the clove to shimmer but not brown. Once the oil is infused (about 1 minute), remove the clove (discard) and toss in the salad turnips. Cook on low for about 3 minutes, stirring often. Keep them tender crisp. Remove and cool in the same bowl as the scapes.

In a small bowl mix 1/4 cup tahini (stir it together in the jar until smooth if the oil has separated) and 2 Tablespoons freshly squeezed lemon juice. It will become a paste. Mix in 2 Tablespoons of water (or more as needed for a creamy dressing consistency) and a pinch of salt. Mince the remaining clove of garlic and incorporate into the dressing. Add a bit more lemon or salt to taste as necessary, but remember there’s already some salt on the kale. Mix the dressing well into the kale, then toss in the garlic scapes and salad turnips.

Note: This salad holds up well and can be made and refrigerated a day in advance but be advised, the garlic intensifies overnight.


Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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Up Close with Portland Fish Market

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Fresh fish at the Portland Fish Market booth.Looking for fresh fish right off the boat? Head to the Portland Fish Market booth for beautifully firm filets of rockfish, wild Chinook salmon, and black cod (when available). If the fishing season holds out, halibut and ling cod will also float in through June. “July should bring the celebrated albacore tuna,” says Agnes Berkowitz, co-owner of Portland Fish Market. “We literally look forward to it all year, so we’re hoping for a good season. You can’t get any better than the local, off-the-Oregon-coast albacore.”

Portland Fish Market started three years ago when two couples, Agnes and Ben Berkowitz and Mike and Brandi Shirley, saw a need in Portland for fish that could be verified as wild-caught and locally sourced. Mike had pre-existing relationships with the fishing community, which also allowed them to cut days off delivery. “With a distributor, fish can change hands three or four times before reaching the store. Ours usually arrives within 12 – 24 hours,” notes Agnes.

Boats call the store when they have a catch and deliver it right away, and they receive product from Ilwaco Landing Fishermen in Wash. “Much of our product comes in whole, and we process it on site, which adds to the freshness because there’s less air exposure on the filets,” Agnes explains.

In addition to fresh fish, Portland Fish Market brings an array of house-smoked fish to our market such as salmon, black cod, peppered steelhead, and sea bass. Other items prepared in-house are available including salmon spread, Northwest whitefish salad and several tartar sauces.

One of Agnes’s favorite fish recipes is miso-glazed black cod. Simply mix miso paste with some vodka or saké and spread it on the filets. Cover and let the cod marinate in the refrigerator for an hour before baking. “During the final two to three minutes of cooking, turn on the broiler to form a golden crust on top,” Agnes advises. “The combination of the oiliness and smokiness of the black cod with the saltiness of the miso is incredible.”


Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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This Week at the Market: June 11th

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Updates

Thank you to everyone who joined us for the opening day of the market. We hope you had as much fun as we did! We can’t wait to do it again this Sunday! Check out the photos of Opening Day on Facebook. Please tag us in any market photos or food photos made with market ingredients that you post on Facebook or Instagram. We love staying connected with our community!

Eats

We will have more delicious fruits and veggies this week including strawberries, rhubarb, broccoli, squash, green beans, asparagus and more. As you probably noticed last week, we have several new vendors. Make sure to check out the focaccia (and other delicious baked goods) from Bella Mercato, bacon jam from Block & Board, paella from La Mancha and sambosas from Alle Amin. For a complete list of vendors, visit our market map.

Kids’ Activities

Are your kids enjoying gardening (or playing in the dirt) as much as mine do? If so, they will love this week’s activity. They can create custom garden markers for their garden. Also, don’t forget to ask about this year’s passport program at the kids booth.

Tunes

From 11:00 a.m. – 1:00 p.m., listen to Will Layng & The Ribs perform Americana with country, folk and soul influences.

Community

Andeo Homestay is a local non-profit dedicated to fostering international friendship and cross-cultural understanding through homestay experiences here and abroad. Visit their booth to learn more.

Sponsor

John L. Scott Realty provides excellent real estate services with uncompromising principles here in the Woodstock neighborhood. Their office is conveniently located at 4111 SE Woodstock Blvd. Stop by at John L Scott Realty’s booth at the market and say hi and learn more about this wonderful sponsor. They will be giving away seed starts.


Written by Emily Murnen, WFM Market Manager

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Join the Friends of the Woodstock Farmers Market!

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For the past 6 summers, the Woodstock Farmers Market has been building community ties and providing our neighborhoods with access to local, fresh food every Sunday, June to October. Each market, we work to support small farms and local businesses, families and low-income households. We strive to be the Sunday public meeting place for everyone in our community. And thanks to all of you, we’ve been ranked as one of Portland’s top farmers markets for three years in a row by the Willamette Week!

Friends of the Woodstock Farmers Market

For the first time since our opening, we’re launching the Friends of the Woodstock Farmers Market campaign to ask you and other members of the community to help directly support the market. Read on to find out more about our $3000 goal for 2017.

2016 Break-Ins and Stolen Equipment

Donating to the market is especially important to our success this year. During the 2016 season, the Woodstock Farmers Market experienced two break-ins to our equipment shed within a month of each other. We suffered a total loss of over $3,000, having to replace numerous tents, hand trucks, music speakers and other electronic equipment.

Since then, we’ve invested in better security, including reinforced locks and motion sensor lighting. We’ve also increased our insurance premiums so that loss of equipment will be partially covered should this happen again. Last year was a tough year for us, and we’re still trying to emerge from our budget gap. Every single contribution helps.

Your Donation Counts!

Our market does all the things it does with three primary funding sources: vendor stalls/fees, business and community sponsorships, and individual donations. The dollars that come in go to keep the market thriving and hopping with these activities and events:

  • Kids Activities
    • Weekly — Each week, we put together fun, creative, and free activities for kids!
    • Kids market passport — Our market passport program gets kids more engaged with the market.
    • Special event days — ‘Kids Day’ with face-painting, games, prizes, critters to pet, and a climbing wall! Halloween with trick-or-treating and several costume parades (rain or shine).
  • Food Scarcity
    • SNAP matching — Our farmers market matches SNAP tokens up to $10, effectively doubling the money our SNAP users get when they shop for fresh produce at the market. We contribute to the SNAP matching program directly with money raised throughout the year.
    • Partnership with OHSU’s Food Rx Program — Eligible patients from OHSU’s program receive vouchers to buy fresh, local produce at our farmers markets in an effort to support healthy eating.
  • Outreach
    • Support for the Woodstock Neighborhood Association (WNA) and Woodstock Community Business Association (WCBA) — We work closely with both the WNA and the WCBA, supporting each other throughout the year to hold events and get folks involved in the community.
    • Community Booths — Nearly every week, we hold a Community Booth where market-goers can learn about nonprofit organizations in the surrounding community.
    • Woodstock Gives Back and the Woodstock Cleanup — The Woodstock Farmers Market participates in Woodstock Gives Back to promote our local businesses and get folks excited about the neighborhood.
  • Music!

    We are one of the few markets that pays their musicians, and this is one of the reasons we attract some top local talent to play for us every Sunday.

  • Paid Staff

    The Market sustains two paid staff members who work on the market year-round but especially hard during the market season. Without these dedicated employees, the market couldn’t possibly run as well as it does.

  • Dedicated Volunteers

    A miniscule portion of our funds goes to supporting our volunteers (lemonade! muffins! coffee!) who show up regularly, rain or shine, to set up the market, answer questions at the info booth, help with SNAP/Debit, assist the vendors, take down and put away the market at close.

Joining the Friends of the Woodstock Farmers Market is easy! You can either sign up at our tent at the market, send a check to us or follow the link to our PayPal payment page below. We also have a new individual donation page with additional information.

This is your community. This is your farmers market. Sign up today and be a part of our continued success!


Written by Amanda Erickson. Woodstock Farmers Market board member and Marketing Chair.

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This Week at the Market: June 4th

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Woodstock Farmers Market features a bounty of fresh produce, free kids activities, live music and sunshine. Bring your friends, family and neighbors to our seventh season opening this Sunday, June 4th!

Eats

Fresh, ruby-red strawberries.Due to the cool, wet spring, produce is a bit later this season, especially compared to last year! There will be limited amounts of strawberries at the market, so make sure you get to the market early. You will also find greens, rhubarb, asparagus, summer squash, potatoes, fresh fish, meat, hard cheeses, eggs and much more.

In addition to your favorite returning vendors, we are joined by Bella Mercato (Italian baked goods) Woodstock Chai (iced chai tea), Block and Board (deli meats and sausages), La Camel (paella), Alle Amin (East African cuisine) and more. For a complete list of vendors, visit our market map.

Veggie Starts

It’s June, which means it’s time to fill up your raised garden beds with veggies to enjoy throughout the summer. Gales Meadow Farm and Mountainside Herbal Nursery will have starts on Opening Day. Whether you want to plant tomatoes, peppers, lettuce, herbs, broccoli, fennel, squash or cucumbers, we’ve got you covered!

Knives and Tool Sharpening

Have you let your knives and tools get dull over the winter? You deserve sharp knives to cut all the like herbs and vegetables from the farmers market. Bring your favorite kitchen knives and/or tools to Dragonfly Forge this Sunday for sharpening.

Kids’ Activities at the Market

This is our second year for our passport program where kids can participate in activities at the market each week and get awesome prices such as stickers, ice cream at Cloud City and more! Stop by our info booth to learn more.

There will be several kids activities at the market this Sunday including a fun pinwheel craft with our neighbor New Seasons Market.

Kids can join Southside Swap and Play for a butterfly lifecycle art project. Make sure you ask them about their 3,000 square feet play space (here in Woodstock) where children engage in both dramatic and imaginative play with their parents. They have art tables, water tables, sand tables, story-times and classes.

Kids can stop by the Schoolyard Farms booth for a seed packet-making activity so kids can grow vegetables at home. They’ll be talking about plant parts, what seeds need to grow, how to cook and eat your harvest, and their farm-to-table summer camp program at Schoolyard Farms all along the way.

To round out the kids fun, Olive Rootbeer will be at the market face painting.

Tunes

From 11:00 a.m. – 1:00 p.m., AnnaPaul and the Bearded Lady — the “littlest big band in Portland” — will perform danceable swing music from the 19teens to the 1930s!

Community

The Woodstock Neighborhood Association (WNA) works to create a sense of community and maintain and improve the livability of the Woodstock Neighborhood. Stop by their booth to find out more about getting involved in our neighborhood.

Double Up Food Bucks


Thanks to a federal grant awarded to non-profit Farmers Market Fund, we are joining over 40 other markets statewide to continue the Double Up Food Bucks program in which SNAP recipients can receive a match of up to $10 per week! This program helps SNAP participants increase the amount of fresh produce in their diets while putting more dollars in our farmers’ pockets. Additional thanks to our Board of Directors and individual donations who also helped to fund this new program.


Written by Emily Murnen, WFM Market Manager

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Petite Strawberry Pavlovas

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Bring on the fresh strawberries! I’ve waited a long time to bite into our local ruby-colored beauties, and they deserve a recipe that showcases their splendor. My sister’s coworker and friend, Tatiana, brought these small pavlovas to work, and my sister was hooked. She passed Tatiana’s recipe along for us.

A petite strawberry pavlova served fresh from the oven.

I discovered fresh, melt-in-your-mouth meringues living in France and fell in love. Filled with whipped cream, these crispy outside, chewy inside pillows are perfect for this season’s strawberries. They take a bit of advance planning — the eggs need to be at room temperature before beating, and the cooking time totals two hours. These heavenly treats are completely worth the time, however, (you can let them bake while you’re grilling dinner) and they’re a wonderful way to wow your family or guests.

Serves 4 — easily doubles for company

Ingredients

  • 3 eggs* at room temperature (we’re only using the whites)

  • Small pinch of salt

  • ½ teaspoon cream of tartar

  • ¾ cup sugar

  • Dash of vanilla extract

  • Whipping cream

  • 1 pint fresh strawberries*


* available at the market

Directions

Once your eggs are at room temperature, preheat oven to 250 degrees. Line a baking sheet with parchment paper. (Do not use a Silpat.) In a very clean, dry, medium-large glass or metal bowl, separate out the egg whites. There can’t be even a tiny thread of yolk in there. Add a small pinch of salt and blend whites with a mixer on high for one minute until you’ve got a good foam. In small additions, slowly sprinkle in the cream of tartar and sugar while beating. Whip until it becomes glossy and the peaks are firming up when you lift the beaters, but not completely stiff. Total beating time took me six to seven minutes.

Use a tablespoon to heap one-fourth of the mixture onto one quadrant of your baking sheet. Then, use the back of a spoon or a rubber spatula to push down slightly and form 1 1/2-inch tall circles about 4 inches wide. Use the spoon to carve out an indentation in the center and swirl it up onto the inside of the meringue walls. This cavity will hold the whipping cream and strawberries. Repeat with the rest of the meringue to make four pavlovas.

Bake the meringue sculptures for one hour. Then turn the oven off, leaving the pavlovas inside to dry for another hour. Do not open the oven door throughout the entire time they are in the oven. Meanwhile whip the cream and refrigerate it. Slice the strawberries in half, leaving some smaller ones whole. When the pavlovas are done, set them on their individual plates, spoon some whipping cream in the center, top with strawberries and serve!

Note: Although best eaten fresh, if you want to make the pavlovas the day before, you can bake the meringue and store it in an airtight container overnight. Add whipped cream and strawberries just before serving.


Written by KJ Fields. She writes about people, projects and health from her place in Woodstock.

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Only 9 More Days!!

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Less than two weeks until the Woodstock Farmers Market’s Opening Day on Sunday, June 4th, and I can’t wait! There will be an abundance of produce available including strawberries, raspberries, asparagus, summer squash, rhubarb, sugar snap peas and much, much more. As much as I can’t wait to fill my basket with the market bounty, I’m equally excited simply to gather with my neighbors each week.

Bring the whole family for delicious food, live music and free kids’ activities including balloon creations, face painting, bread making and several crafts.

Double Up Food Bucks

We are excited to participate again in the Double Up Food Bucks program where SNAP recipients can receive a match of up to $10 per week! This program helps SNAP participants increase the amount of fresh produce in their diets while putting more dollars in our farmers’ pockets.

Board Members Wanted

Have you been looking for a new way to support your favorite neighborhood market? The Woodstock Farmers Market is still accepting applications to join our Board of Directors. We are seeking dedicated and active members to help with fundraising, marketing, and community outreach. If you can attend one meeting a month, serve on a subcommittee, and have an interest in fundraising, marketing, or community outreach, we’d love to hear from you.

If you are interested in joining our Board of Directors, please complete the application form and email it to info@woodstockmarketpdx.com.

Kids’ Booth Volunteer

We are looking for a Kids Booth volunteer to help reach out to businesses and schools that might be interested in hosting a free kids craft one Sunday during the market season. This will be our second season with the Passport program, and we’d love more support from the local business owners. It’s a win/win: businesses get their name out to the public and kids get to do a fun craft. The Kids Booth Volunteer would ideally be able to be at the market at least one day a month for a Woodstock Farmers Market-sponsored craft and Kids Day on August 20th. Email emily@woodstockmarketpdx.com if you’re interested.

We look forward to seeing you on opening day on Sunday, June 4th.


Written by Emily Murnen, WFM Market Manager

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