Favorite Recipes

Quality, Professional Vendors Key to Success
The Pendleton Farmers Market will be entering its seventh year of operation when the doors swing open on Friday, May 16th. Given recent research by Oregon State University, one out of every two farmer’s markets fail within two years of operation, thus the model we have settled on seems to be a success.

That model, I am pleased to report, includes high quality, professional vendors who bring quality produce and merchandise to the Market. From freshly baked goods to beaded Native American jewelry to fresh, healthy meat and produce, your customers are now returning on a weekly basis to do their everyday shopping.

Customer surveys in 2007 showed some intriguing trends: customers reported they shopped at the Market because of Market Atmosphere (32%), Produce Quality (41%) and Variety (13%) — all indicators of a strong, robust Market.

Surveys also showed 47% of your customers would typically spend between $6 to $10; 20% would spend between $11 to $20; and, an additional 20% would spend in excess of $21 at the Market. And, most appealing to our downtown merchants, 61% of your customers would spend from $1 to $21 at downtown stores while shopping at the Market. Clearly, a win-win for both vendors, patrons and downtown merchants!

Market Successes — We Have A Lot To Be Proud Of
Overall, last year was a huge success for the greater Pendleton Community. Highlights included —

And a new website, data tracking abilities, and email distribution lists now help us stay in touch with vendors and supporters alike.

Pendleton Farmers Market Opens

Each Friday, May 16th through October 17th

(except for September 12th — Round Up Week)

Sales to the public from 4:00 pm to dusk

New Sales Tracking Procedure For 2008
A new method will be used to track vendor sales in 2008. We’ve used a couple of different models over the years with varying degrees of success. Hopefully, this new model will be easy for vendors and yield reliable results.

Why track vendor sales? Because we need these figures to apply for grants that help your Market grow and to share with City of Pendleton officials to justify additional booth spaces beyond the 400 Block on Main Street. Want to move over to the 300 Block on Main Street? Then hand in your sales tracking forms each week.

The new system will work something like this: each vendor will receive a sales tracking form (on different colored paper each week) when they pay their weekly registration fee. Vendors will tally their weekly sales (and it doesn’t have to be exact) and return the form to the Market Manager either that Friday or a following Friday when they register for a booth space. A different colored form will be used each Friday. All sales records will be kept confidential. Our interest is not in tracking individual sales but in how much money is collected by vendor categories (Producers, Crafters, Prepared Foods).

For your part, all a vendor has to do is count their earnings (something you do each week regardless), then record that amount in the appropriate spot on the form and return it to the Manager. It is a voluntary system but an important part of what we do — helping vendors grow their Market!

"New" Market Manager Steps Up To The Plate
Though she said "she wouldn’t be back"… guess who’s baaaaaack? Yes, out of retirement and back for the 2008 season and ready to harass you endlessly is my wife Sharon. Most of you know her as a Market vendor from year’s past or from last year when she was the 2007 Market Manager. Once again, she will be proudly adorning her Market Manager t-shirt or fluorescent vest so you can find her in a crowd to ask a question or solve a problem. Word to the wise: She is warming up her "Market bell" so get ready!

Meet Your 2007 Farmers Market Board of Directors
I am equally pleased to report there are 6 new faces on the Board of Directors this year. We are truly blessed to have a group of people with so many talents and varied interests. As you know, the Market is run entirely by unpaid volunteers who donate huge amounts of time, talent and energy to serve both the needs of our vendors and patrons to make the Market a success.

Charles Denight — Marketing Database Manager with Wildhorse Resort & Casino

John Finley — Local Hermiston farmer and former operations manager with Potlatch Corporation

Annette Fry — President Umatilla Master Gardner Program; financial assistant Umatilla Morrow ESD; PFM Treasurer

Mary Anne McCune — Director, WIC/Head Start Program; PFM Secretary

Laura Ruhland — Oregon Department of Agriculture Food Safety Specialist

Gus Wahner — Local Stanfield farmer, past PFM Board member

Each of our new Board members will be serving terms from 2008 – 2010. Feel free to stop by the PFM booth to introduce yourself sometime during the season.

The following Board members round-out this year’s Board of Directors —

Jack Simons, President 2007 – 2009

Christina van der Kemp,

Rep-at-Large 2007 – 2009

Karen Wagner,

Rep-at-Large 2007 – 2009

Kristen Yunker,

Rep-at-Large 2008 – 2010

Cabbage is in the family of vegetables known as cruciferae (or mustard family) — a name derived from their cross shaped flowers. Crucifers include all cabbages, broccoli, Brussels sprouts, cauliflower, kale and collards. In its raw state, cabbage contains iron, calcium and potassium. High marks are given for its vitamin-C content. Cabbage is also high in vitamins B1 (thiamin) and B6. Lengthy cooking tends to lower the nutritional value considerably.

Fruits and vegetables contain biologically active phytochemicals (phyto = plant). These substances give plants their color and flavor and also defend the plant against disease, sunlight and oxidation from air and pollutants. It is also believed that when ingested phytochemicals increase our resistance to disease and boost immunity. Cabbage contains a long list of phytochemicals. Among the most beneficial are the indoles, which have shown promise in preventing certain cancers — including colon and reproductive cancers.

Ingredients:

• 2 cups finely shredded cabbage (you can mix up the red and green for a bit of lively color)
• 1 cup shredded carrots
• 1 cup sliced scallion
• 1/3 cup white wine vinegar
• 2 tablespoons brown sugar (optional)
• 1 – 2 cloves garlic, minced
• 1/8 tsp each ground cumin, oregano, and dry mustard
   salt and freshly ground black pepper to taste
 

Instructions:

Mix vinegar, sugar, garlic and spices until the sugar is dissolved. Pour over the veggies, mix and chill for at least 1 hour. Add salt and pepper to taste. Toss and serve.

Serves: 4

Total time: 20 minutes

• 1 pound asparagus
• 2 teaspoons olive oil (extra virgin if available)
• 4 teaspoons fresh lemon juice
• 4 teaspoons orange juice
• Cayenne, salt, and pepper to taste

Instructions:

Snap off the tough stem ends of the asparagus spears. Rinse the spears and cut them into 2 or 3-inch pieces. Steam the asparagus in about an inch of water (or use a steamer basket) for about 7-10 minutes or until just tender.

Meanwhile, whisk together the olive oil, lemon juice, cayenne and salt and pepper. As soon as the asparagus is ready, remove it to a serving bowl or plate, pour the dressing over it, and serve warm.

Roasted Asparagus (Recipe #1)

Serves: 4

Preparation time: 10 minutes plus 20-25 minutes baking time

1 pound asparagus, cleaned, and tough stem ends removed

Dressing:

• 2 teaspoons olive oil
• 1 teaspoon balsamic vinegar
• 1/8 to ¼ teaspoon salt
• 1 garlic clove, minced or pressed
• 2 teaspoons minced fresh tarragon
• Preheat oven to 400 degrees.

Instructions:

Toss together the asparagus and dressing in a bowl until the asparagus are well coated. Arrange the asparagus in a single layer on an un-oiled baking tray. Bake for 20 to 25 minutes, until the asparagus spears are tender, stirring occasionally.

From: Moosewood Restaurant Low Fat Favorites

Roasted Asparagus (Recipe #2)

• 1 pound fresh asparagus, trimmed
• 8 ounces whole mushrooms, cleaned and sliced
• 2 teaspoons olive oil
• 1/4 teaspoon dried rosemary, crushed
• Black pepper
• Garlic powder
• 4 cups wild rice

Instructions:

1. Preheat oven to 500 degrees.
2. Place first four ingredients in a plastic bag and shake until asparagus and mushrooms are coated lightly with oil.
3. Arrange asparagus and mushrooms in a single layer on a large baking sheet.
4. Sprinkle with pepper and garlic.
5. Bake about 10 minutes.
6. Serve on a bed of wild rice.

Makes four 3/4 cup servings.

Roasted Asparagus                             Serves 4-6

2 bunches (about 2 pounds) asparagus, trimmed
½ tablespoon extra virgin olive oil
Salt & freshly ground pepper to taste
 

1.      Preheat oven to 450°F.

2.  Toss asparagus with oil on a baking sheet with sides or in a large roasting pan. Spread in a single layer and season with salt and pepper.

3.  Roast asparagus, uncovered, for 15 to 25 minutes, or until tender.

4.  Serve hot or at room temperature as a side dish.

5.  Great added to a salad or drizzled with fresh lemon juice or balsamic vinegar.

Steamed Salmon and Asparagus with Mustard Dill Sauce                                                  Serves 6-8

1½-2 pounds salmon filet, skin and bones removed, and cut into 4 pieces
1 + 1 tablespoon fresh lemon juice
2 bunches (about 2 pounds) asparagus, trimmed
1 tablespoon extra virgin olive oil
Salt & freshly ground pepper to taste
 

Mustard Dill Sauce

4 ounces silken tofu
1 tablespoon prepared mustard, such as Dijon
4 tablespoons fresh dill, chopped
1 tablespoon honey
2 tablespoons fresh lemon juice
½ cup water
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
 

1.      Bring water to boil in a steamer with a tight fitting lid.

2.      While water is coming to a boil, put all sauce ingredients except olive oil in a blender and begin to puree on high speed for about a minute. While blender is running, drizzle olive oil in a little at a time. Set aside when blended.

3.      Rub salmon with lemon juice and lightly season with salt and pepper. Set aside.

4.      When water in steamer is at a full boil, place asparagus in steamer basket. Cover and cook until asparagus is tender, about 3-5 minutes, depending upon thickness.

5.      Remove asparagus from steamer and toss with 1 tablespoon lemon juice, 1 tablespoon olive oil, and salt and pepper.

6.      Place salmon in the same steamer basket and steam until pink inside, about 3-4 minutes.

7.      Place salmon on a plate with asparagus and pour desired amount of mustard dill sauce over it and the asparagus.

Spring time Asparagus Soup with Green Onions            Serves 4

2 scallions (green onions) cut into 1 inch pieces
½ medium onion, chopped
2 tablespoon extra virgin olive oil3 bunches (about 3 pounds) asparagus, trimmed and cut into 1 1/2-inch pieces
4 cups (1 box) vegetable or chicken broth
1 cup water
Salt & freshly ground pepper to taste
 

1.      Heat in a 4-6 quart pot.

2.      Cook onion over moderately low heat, stirring, until onion is softened, about 3 minutes.

3.      Add scallions and sauté about one more minute.

4.      Add asparagus, broth, and simmer, covered, until asparagus is just tender, 10 to 12 minutes.

5.      Use slotted spoon to remove asparagus from broth and purée solids in batches in a blender/food processor until smooth, adding broth as needed to ease processing.

6.      Return puree to pot with liquid, add water and heat through.

7.      Salt and pepper to taste.

8.      Garnish as desired. Some examples, green onion slices, parmesan cheese, croutons, spoonful of plain non-fat yogurt.  

 Beef and Asparagus Stir Fry                   Serves 4

½ cup water
2 tablespoons lite soy sauce
2 teaspoons beef bouillon
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 pound fresh asparagus, cut into 2-inch pieces
12 ounces boneless beef sirloin, trimmed and thinly sliced
1 small red bell pepper, chopped
1 onion, thinly sliced
2 cups sliced fresh mushrooms
Hot cooked rice (brown rice adds fiber and nutrients)

1.      Combine water, soy sauce, beef bouillon and cornstarch in small bowl. Set aside.

2.      Heat 1 tablespoon oil in large skillet or wok. Add asparagus, red bell pepper, mushrooms and onion and cook until veggies are hot, but still firm, stirring constantly.  Pour into large bowl and set aside.

3.      Add 1 tablespoon oil in same wok and add beef. Cook until brown.

4.      Stir in soy sauce mixture; cook, stirring constantly, until sauce comes to a boil and thickens.

5.      Pour meat mixture over veggie mixture and toss.

6.      Season to taste with salt and ground black pepper. Can add a sprinkle of hot sauce like Tabasco or Tapatillo for additional flavor.

7.      Salt and pepper to taste. Serve with cooked rice.

8.      For variety, substitute chicken and chicken bouillon for the beef or use buffalo.

ICED MELON

Serves: 6

• 2/3 c.  sugar
• ½ c. water
• 1 vanilla bean, pierced or
• 1 tsp. of vanilla extract
• 3 Cantaloupe melons
• 1 quart vanilla ice cream

Instructions:

Bring the sugar and water to the boil, with the vanilla bean. Boil the sugar-water syrup for 5 minutes and remove from heat.  If using vanilla extract, boil the sugar-water syrup first and add vanilla extract at the end of 5 minutes, when you remove from heat.  Remove bean before combining with fruit.

  Cut melons in half, remove seeds and scoop out flesh with a melon- baller, or cut in 1-inch cubes.  Use the melon shells as a bowl.  Place the melon cubes or balls in the melon shell, pour sugar-syrup over them and chill. Just before serving, create scoops, cubes or balls of ice cream (to match the melon shapes) remove melon balls or cubes and gently intermix both cream and fruit balls in the shells for serving.       

                                                     (~from Larrouse Classic French Desserts)

MELON SURPRISE

Serves: 6

• 6 small Cantaloupe melons
• ½ lb. blueberries, small strawberries, or other berries
• ½ c. sugar
• 1/3 c. orange juice or orange liqueur

Instructions:

Cut a lid off each melon at the stalk end.  Remove the flesh from inside the melons with melon-baller.  Scoop out any remaining flesh.  Wash and hull the berries.  Steep the melon balls and berries in the sugar, and juice or liqueur for several hours in a cool place. 

To Serve:  Fill the melon skins with the fruit salad, replace the lids and chill.  If  berries are not available, soak the melon balls in muscatel wine, and sprinkle with sugar. Chill several hours and serve in their shells as above. 

Get creative – there are many combinations of marinating flavors - other wines, light sherries, fruit juice with fresh grated ginger, candied ginger, grated orange or grapefruit  rinds.  Instead of berries,  try  dried cranberries soaked, softened and  plumped in juice  will add surprise and beauty to this dessert!        

                                                    (~from Larrouse Classic French Desserts)

Sunset Melon with Salmon and Prosciutto

Vinaigrette: (yields ½ c.)

• 3 T. fresh orange juice
• 1 T. raspberry vinegar
• ¼ c. olive oil
• Salt and pepper, to taste

_________________________________________________

• 3 very thin slices cantaloupe, rind removed
• 3 very thin slices honeydew melon, rind removed
• 4 very thin wedges watermelon, rind & seeds removed
• 2 thin slices smoked salmon
• 3 thin slices Prosciutto
• 2 thin slices beef Carpaccio (optional)
• Mint springs for garnish

Instructions:

Make the vinaigrette: Place the orange juice in a small bowl and whisk in the vinegar.  Then slowly drizzle in the oil. Whisking constantly.  Add salt and pepper, and 3 T. of the mint.  Set aside

 Arrange the melon slices, smoked salmon, Prosciutto, and Carpaccio decoratively on a dinner plate.  Drizzle vinaigrette lightly over all, and garnish with the remaining chopped mint and the mint sprigs.  Melon, salmon and meats for 1-2 people as appetizer. 

 Note: smoked chicken breast may substitute for  other meats; smoked sturgeon or whitefish can substitute for salmon. 

                                              (~  from the Silver Palette Cook book)

Grated Beet Salad

• 4 medium beets (about 1 pound)
• 2 tablespoons of lemon juice
• 1 tablespoon of Dijon Mustard
• 1 medium garlic clove, minced
• Salt and freshly ground pepper to taste
• 2 tablespoons of olive oil
• 2 teaspoons minced, fresh tarragon or parsley leaves

Instructions:

Trim stems and roots from beets. Save the greens for sautéing with oil and onion. If you prefer, you may remove skins using a vegetable peeler. Shred the beets using the shredding disk on a food processor. Transfer to a medium serving bowl.

Whisk the lemon juice, mustard, garlic, salt and pepper together in a small bowl. Whisk in the oil, then the tarragon and adjust seasonings.

Roasted Beets and Sautéed Beet Greens

• 1 bunch beets with greens
• 1/4 cup olive oil, divided
• 2 cloves fresh garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar

Instructions:

1. Preheat oven to 350 degrees F. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems and set aside. Place the beets in a small baking dish or roasting pan and toss with 2 tablespoons of olive oil. (If you wish to peel the beets it is easier to do so after they have been roasted).

2. Cover and bake for 45 – 60 minutes or until a knife can slide easily through the largest beet.

3. When the roasted beets are almost done, heat the remaining 2 tablespoons of olive oil in a skillet over medium-low heat. Add the garlic and onion and cook for 1 minute. Tear the beet greens into 2 – 3 inch pieces and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red wine vinegar or butter and salt and pepper.

Make Your Own Salad Dressings — easy to make and no preservatives!

Instructions: To make any of these dressings, place all ingredients in a blender and blend to mix. Or, use a large bowl and whisk by hand.

Classic Ranch

• 1 cup low fat mayonnaise
• 1 cup low fat sour cream
• 1 tsp dried dill weed
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp dried chives
• 2 cloves fresh garlic
• 1/4 tsp garlic powder
• 1/4 tsp onion powder

Basil-Balsamic Vinaigrette

• 1 cup olive oil
• 1/4 cup Balsamic vinegar
• 1 – 2 tsp Dijon Mustard
• 2 cloves fresh garlic
• 1 tsp black pepper
• 1/2 tsp salt
• 1 tablespoon sugar
• 1/4 cup fresh basil leaves, chopped

Honey Mustard

• 1/2 cup low fat plain yogurt
• 1/4 cup low fat mayonnaise
• 1/3 cup honey
• 1/2 cup Dijon Mustard
• 2 – 4 tablespoons cider vinegar or fresh lemon juice

Greek Marinade — good on all meats and vegetables.

• 4 tablespoons olive oil
• 1 tablespoon prepared mustard
• 1/2 cup lemon or lime juice
• 2 cloves garlic, minced
• 2 teaspoons fresh oregano

Instructions:

Combine and pour over meat &/or vegetables. Chill for 1 to 8 hours, grill or roast!

Minted-Blueberry Fruit Salad

Memorial Day means picnics and back yard barbecues! This refreshing salad is a perfect companion for grilled chicken or hamburgers.

• 1-3/4 cups fresh or frozen blueberries
• 1 large peach, pitted and sliced
• 1/2 large cantaloupe, cut into bite-size pieces (about 2 cups)
• 1 head Boston or Bibb lettuce, torn into bite-size pieces (about 3 cups)

In a medium salad bowl, place Creamy Mint dressing (see recipe below). Stir in blueberries, peach and cantaloupe. Allow fruit to marinate for about 30 minutes. To serve: place lettuce in a large serving bowl, top with marinated fruit and dressing, toss gently and serve immediately.

Yields 4 servings (about 6 cups).

 Mint Dressing Recipe

• 1/4 - 1/2 cup fresh mint leaves
• 1/4 cup vegetable oil
• 1/4 cup lime juice
• 2 tablespoons sugar
• 1/2 teaspoon grated lime peel
• 1/2 teaspoon salt

In a small bowl or measuring cup, combine all dressing ingredients until well blended. Yields about 1/2 cup.

Soft Custard Sauce

• 2-1/2 cups milk
• 4 eggs or 6 egg yolks
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp vanilla

Scald milk in saucepan. Beat eggs in top of double boiler until mixed, add sugar and salt. Add water to bottom of double boiler so that it does not touch bottom of top pan. Water in bottom of double boiler should just simmer. Cook custard until it coats the back of a spoon and thickens slightly, about 10 to 15 minutes, stirring constantly. Pour into bowl and cover top with plastic wrap or wax paper. Cool completely. Serve over fruit or parfait glasses with whipped cream and fruit layers.