~~~ From the Market Master ~~~

The tender young spring vegetables that we see in the market right now have a totally different character than the vegetables we will see later in the season. Asparagus, peas, spring onions, new potatoes and young carrots have a light and delicate quality about them that is the produce equivalent of new shoots in the garden.

Every Saturday I buy a bunch of asparagus which I grill on Sunday. Then I use it all throughout the week in salads, pasta or as a vegetable accompaniment. Grilled asparagus tossed into lemon pasta from Nonna's Noodles is refreshing and satisfying. Saute shitake mushrooms from Rainforest Mushrooms and throw them in the pasta as well for something really tasty.

On Saturday evening after a busy day at the market, I like to relax in front of the television and shell peas so that they are ready to go for dinner later in the week. When I am ready to cook them, I gently boil them in chicken stock with a small pat of butter.

Refuse to allow the recent cold weather to get you down. Cook up a batch of the light and delicious Carrot and Ginger Soup below and serve with a leafy green salad tossed with roasted beets and crumbled Rogue Creamery blue cheese for a meal that is a celebration of Spring. Don't wait too long because these early risers will soon be giving way to the vegetables of summer. You don't want to miss them.

See you at the market!
Ginger Rapport

By the way - whenever we give you a recipe in our newsletter, you will find a printable copy of it under the "Cooking Fresh" tab of our website www.beavertonfarmersmarket.com

Peel and thinly slice:
3 lbs. carrots (a mix of orange, yellow and white is a fun combination)

Heat 1/4c. oil in large soup pot, saute until glossy but not browned:
1 T. minced garlic
1 T. minced ginger
1 T. minced green onion.

Add carrots to pot, plus:
1 T. salt (may need more later)
1/2 t. white pepper
1 T. honey (or to taste)
1/2 t. turmeric

Saute for 2 minutes, stirring constantly. Add:
8 c. chicken stock

Bring to a boil. Lower heat to a simmer, Add:
1c. cream

Cook for 40 minutes or until carrots are tender.

Puree and strain.

Add extra stock if soup is too thick. Adjust salt, pepper and honey.

I asked the folks at Sungold Farm for some ideas for using rhubarb besides the usual pie and cobbler. They directed me to the recipe section of their website, www.sungoldfarm.com where Vicky, who is a great cook, has shared many of her favorite recipes. I was immediately drawn to the Rhubarb Lemonade recipe. A tart, refreshing and unusual drink - it was just what I was looking for.

To preserve rhubarb for use later in the season, simply wash and dry the stalks, slice them into _ inch slices and freeze on baking sheets. Once frozen, place the slices in ziplock bags. Don't forget to date the bags so that you don't let anything sit in the freezer for too long. Thaw slightly before using.
Rhubarb Lemonade from Vicky's Sungold Farm
4 cups cut rhubarb
1 1/2 cups sugar
1 1/2 cups water
1/2 lemon, sliced
Put all in pot and bring to boil until rhubarb is soft.
Push through sieve. Syrup can be stored in fridge for a
week, or in freezer indefinitely. When ready to use, add 3
parts water and ice. Adding crushed strawberries and/or
lemon-lime soda makes a really good punch. Add in any
consistency to lemonade. (The pulp left after straining the
juice can be used as a dessert. Also use in a sweet bread
recipe, taking the place of bananas or zucchini.)

We sometimes hear complaints that buying food from the farmers market is "expensive." Well, fresh local produce, humanely-raised meats, and artisan, handcrafted foods are much different than the inexpensive products loaded with unpronounceable ingredients that are found in a typical grocery store. There is a high price to cheap food.

Most of the Beaverton Farmers Market vendors source ingredients from farmers at the market to create their wholesome versions of ready-to-eat street foods. Take for example Sarah Curtis-Fawley of Pacific Pie Co., a vendor at the BFM. She comments, "We use Sweet Briar Farms pork in our super popular Sausage Rolls. We also buy our beef from Lonely Lane Farms, and during the market season, we often buy veggies from Denison Farm, Sungold Farm, and Gathering Together Farm." Sarah's pies are filling, wholesome, and range in price from $4-$7.

Grand Central Bakery is one of the larger companies represented at the BFM, and they value the idea of sourcing local products, too. Their all-natural eggs come from Champoeg Farm where the chickens reside in small flocks which are moved weekly to a fresh area of lush, irrigated pastures. This gives the egg yolks rich color and nutrients. They are more expensive than conventional eggs, but Grand Central sees value in their quality and freshness.

Nonna's Noodles also uses Champoeg Farm's eggs in their artisan pastas. Owner Sarah-Beth Censoni-Johnson says, "I am now exclusively using free-pastured eggs from Mark Anderson's Champoeg Farm. They are twice as expensive as the cage-free eggs I was using before, but the quality of the eggs, and my knowledge of how well the chickens are taken care of, far surpasses the monetary element."

Michele Cooper of Zoe's Favorites Pickles and Preserves states, ’ÄúI buy all of my produce from local sources! This year I am buying not only local, but direct from BFM farmers. I buy asparagus from Gala Springs and Philleo Farms, berries from Nancy at The Berry Patch, and I’Äôm talking to Tom DeNoble (DeNoble’Äôs farm) regarding peppers and Brussels sprouts.’Äù

All fresh produce used in Nonni's Kitchen products are purchased directly from local farmers, too. While she is manning her booth at the Beaverton Farmers market each Saturday, owner Julie Montecucco takes a break to shop the market to see what will keep fresh until she's in her kitchen making homemade ravioli and Italian sauces on Tuesdays and Wednesdays.

Zest Crepes also delights in the fact that their market setting allows them first-hand access to the freshest offerings of the season, such as fresh basil, arugula, spinach, tomatoes, cheeses, and farm fresh eggs. Berries from Unger Farms are a particular favorite.

Sipid uses organic apples and pears from ProFarms in their fresh, organic juices, and as new fruits come into season-like strawberries, peaches, and watermelon-they will be featured at their BFM booth in weekly specials.

Blossom Vinegars only sources local ingredients (except ginger and lemons!) from farmers they know and that have maintained sustainable practices over generations. Owner Connie Rawlings-Dritsas says, "I believe when you start with beautiful, fresh, organic product, the end product is even better-more vibrant and alive. Last year we used over 2,000 pounds of incredible, freshest-of-fresh fruit. We receive it in the morning and by the end of that day, it is in process; we don't even refrigerate. That is how fast we put the fruit to work! These things are all part of our core values-work locally, support local growers, use the best-of-the-best, and, above all, we're sustainable in all our business practices."

These companies are making choices that are better for our local producers, better for our environment, better for the welfare of farm animals, and better for our health. Isn't the extra cost worth it? We think so!

Visit our website at www.beavertonfarmersmarket.com for music schedule,

special events, recipes, grower information, driving directions and chart

of seasonal availability of products.

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