Hillsboro Saturday market is back!!!

Hello again! If you picked up my card at the Hillsboro Holiday market, then please click the apron to continue browsing my crafts for sale.

Holiday Market Schedule for Saturday, Dec 4th

2:00 Market Opens - Mayor's Parade, Visit with Santa begins
2-4:00 Visit with Santa continues, Gayle Ritt singing
4-6:00 Radio Disney takes over in the Plaza
5:30 Mayor's tree-lighting
6:00-7:00 Gayle Ritt singing
7:00 Market Closes

Just a brief last post to let you know I won't be working the chef booth from here on out.

July 10 + July 31

July is a wonderful season for vacations! This means July will have just two chef presentations, so don't miss them!

July 10 Chef Live and WIC "Dinner on a Dime" Event

Fruit Salad in Seconds

1/2 cup orange juice
1/4 cup honey
1 cup fresh strawberries, slic
1 cup peaches, cut into bite-sized pieces
1 cup blueberries
1 cup cantaloupe, cut into bite-sized pieces

In a medium bowl, whisk juice and honey.
Add remaining ingredients.
Toss gently to combine.
Chill 1 hour.
Divide salad equally into 4 bowls.

July 31 Chef Live and WIC "Dinner on a Dime" Event

SUPER VEGGIE WRAP

1 cucmber, peeled and thinly slice
2 small zucchini's, thinly sliced
2 carrots, peeled and thinly sliced
4 large white mushrooms, chopped
4 green onions, chopped
1 clove garlic, chopped
4 10 inch fat free flour tortillas
1/2 cup fat free cream cheese

In a small bowl, combine all vegetables.
Thinly spread 1 tablespoon cream cheese on each tortilla.
Place some of the chopped vegetable mixture evenly across center of tortilla.
Roll up tortilla, traping ingredients tightly inside to form a tight tube.
When finished rolling, slice each tube into 1 inch wide sections to serve.

Variation: Add 1 tablespoon salsa to each wrap.

what's coming up: Better than Bisquick

This is a replacement mix for Bisquick and is a faster way to make a special breakfast without getting out 10 ingredients each time. It's a healthy alternative for busy people. I'll do some price checking and get all the data for a low-cost comparison. Hopefully this will be a good supplement for the WIC presentation which will be going on at the Hillsboro Farmer's market on Saturday the 26th.

Master Baking Mix from More-with-Less cookbook
Makes 4lbs
Mix:
10c flour
6 tbsp. baking powder
1 1/2 tsp. cream of tartar
1/4c sugar
Cut in: 2c vegetable shortening
Stir in: 2c dry milk powder*
*Dry milk is optional but assures higher proptein products
(Store in a covered container at room temperature.)

Waffles for 4: 1c milk, 1 egg, 1 1/2c Master Mix. Pour 1 cup batter onto hot waffle iron, cook approx 4min or when it stops steaming.

Recommended Toppings: Auntie Jen's Apple Pie Jam, Boyco Foods raw honey, Hillsboro market berries.

Recipes from Saturday June 19 demo

Spinach and Strawberry Salad

• 2 bunches Martinez Family Farms spinach, rinsed and torn into bite-size pieces
• 4 cups sliced any Hillsboro Farmer's Market strawberries
• 1/2 cup vegetable oil
• 1/4 cup white wine vinegar
• 1/4 cup white sugar
• 1/4 teaspoon paprika
• pinch of salt
  

In a large bowl, toss together the spinach and strawberries. In a tight-lidded container, shake together the oil, vinegar, sugar, paprika and salt. Pour over the spinach and strawberries, and toss to coat.

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Arugula Blossom Omelette

• 3 Full of Life Farm eggs
• 2 tbsp Artisan Organics argula blossoms
  

Whisk eggs gently in bowl before adding to heated non-stick 10-12" skillet. Wait till edges of omelette are slightly cooked before sprinkling with roughly chopped arugula blossoms. Fold omelette in half, uncooked side toward inside. Salt and pepper as desired. Do not overcook--Remember, cooked eggs in the pan mean overcooked eggs on the plate!

Arugula teaser

"Rooting through my rutabaga, raiding my arugula.."
--Witch, in "Into the Woods"

Haha, say that 3x fast! Arugula is a pretty word, and argula blossoms even prettier! This week, Florence Jessup of Artisan Organics presented me with a peppery, bitter, and beautiful little edible flower that she sells at our very own Hillsboro Saturday Market. This is a little gem I have to cook for you next weekend..

In fact, if you are visiting my chef live table, make sure to brush up on all edible flowers. There will be a quiz!

Saturday wrapup

A special shout-out to the amazing vendors who were featured at today's market demo!

Eggs - Full of Life Farm ($5/doz)

These eggs were definitely full of life! These eggs have thick, healthy shells and yellowy yolks. For the best dish, use no less than the best eggs.

Sausage - Tails & Trotters ($6/lb or about $4 for 4 sausages)

It was a pleasure to cook with such fragrantly spiced pork sausage. I was blown away by the taste and smell. This vendor is very knowledgeable about food pairings and asked me what direction my menu was going. I said I wanted something chicken-y with sage or basil herbs and he gave me this fantastic, non-intimidating breakfast type sausage to put inside the buckwheat crepes. Amazing. 5 stars. I'm in love with artisan cured meats.

Spinach ($1.50/bunch), Parsley ($1/bunch), Dill ($1.75/bunch) - Martinez Family Farms

These greens added much needed color and flavor to my dish (buckwheat crepe sandwiches). I noticed that their spinach was washed much better than the grocery store stuff, and tasted better. The dill packed a punch in my aioli--I can't wait till my garden dill grows up! Or if it doesn't, there's always Martinez Family Farms...

Saturday June 12th

Here is your preview of the recipe that will be available to sample on Saturday. Word has it that chicken will be donated, possibly some eggs. Looks like we're going to have great outdoor cooking weather, so bring your appetites!

Buckwheat Crêpes, based on Rebar: modern food cookbook (demo June 12)
serves 4-6

• 3 Hillsboro Farmer's Market eggs
• 1 c milk
• 1 c water
• 1/3 c buckwheat flour
• 1 1/3 all purpose flour
• 4 tbsp salted butter melted

Mix all ingredients at high speed with electric mixer 1 minute till batter is smooth. Use immediately or refrigerate up to 3 days.
Cook 2/3 cup batter on 12" round skillet or pan on med-high heat, tilting or spreading batter thinly. Flip when edges appear dry, cook reverse side just long enough to get a light golden color. Filling suggestions: chicken, sausage, ham, cheese, cooked onion, cooked mushrooms, spinach.

Bonus recipe: Crab cakes

Although I have no plans to shell crabs before an audience.. I wanted to include this recipe from my new favorite blog, My Own Sweet Thyme. The author is a local PacNWer from just across the river in SW Washington. She has it all--great photography, great recipes, great philosophy, and good storyline. I stumbled upon this one through a search for chef Doris Longacre's pancakes. I was swooning over her recently on my crepe blog. Come to think of it, I've been having great luck with stumbling upon inspiration lately. Ms Longacre's cookbook called to me out of no where at the library. It was a great find! Her style is quite economical and I recommend taking a look at her cookbook More-With-Less.

Without further ado, here are Crab Cakes by My Own Sweet Thyme adapted slightly from The Best Crab Cakes at teriskitchen.com.


Makes about 7 Crab Cakes. Can be easily doubled.

1 lb crab meat
1½ Tablespoons butter
1/3 cup onion, finely chopped
2 eggs
1½ teaspoons Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
½ teaspoon freshly ground black pepper
½ teaspoon kosher salt
2 Tablespoons mayonnaise
¾ cup white bread crumbs
Panko crumbs (for dredging)
Butter and olive oil (for frying)
***If you add a few tbsps parsley add another egg --hillsborocheflive


Saute onion in 1½ Tablespoons butter until soft.

In a large mixing bowl whisk together the eggs, Worcestershire sauce, lemon juice, mustard, pepper, salt and mayonnaise.

Add the sauteed onions, white bread crumbs and crab meat. Mix until combined.

Form Crab Cake patties using 1/3 cup of the mixture for each cake. Dredge in Panko crumbs and arrange on a baking sheet.

Place the baking sheet filled with crab cake patties in the refrigerator for at least 30 minutes before frying.

When ready to cook:

Heat 1 Tablespoon of butter and 1 Tablespoon of olive oil in a large skillet. Place crab cakes in the hot oil and cook over medium heat until golden brown, approximately 3 to 4 minutes per side. (I cook them in two batches adding more butter and oil for the second batch as needed.)

Serve on toasted buns or on a bed of lettuce topped with cocktail sauce, Roasted Red Pepper Sauce, or garnished with lemon wedges.

Enjoy!

Next Saturday, June 5th

The idea for the fish came from Deep Water Seafoods at the market, and the idea for the paprika egg batter came from my husband who has taught me a few eastern European tricks in the kitchen.

So this Saturday, fish is on the menu! Asparagus is also plentiful and in season right now. Here is an easy way to cook up your favorite white fish and get some veggies in on the amazing flavors in the pan. I also have a great Garlic Lemon Aioli recipe that really brings this dish alive.

Stop by in downtown Hillsboro between 11am and 1pm to get a taste.

1-Pan Egg Fried Fish with Asparagus

(serves 4 greedy people)

• 2 pounds Hillsboro Farmer's Market asparagus, tough ends torn, cut diagonally into 1-inch pieces
• 3 tablespoons flour
  
• 2 tablespoons paprika
• dash ground cayenne pepper
• 1 tablespoons garlic powder
• 2 eggs
  
• 2 tablespoons butter
• 1/2 teaspoon salt, divided
• 1 pound Deep Water Seafoods white fish fillets, cut into 2-inch wide strips
  
• 3 tablespoons lemon juice, zest of lemons
  

Heat 2 liters of water in kettle. Put asparagus pieces in bowl, pour in hot water, cover and steam until bright green, about 4 minutes. Drain water from bowl.

Combine flour, paprika, cayenne pepper, garlic powder, and 1/4 teaspoon salt on a plate. Whisk eggs in a dish. Dredge fillets in the spice mixture to coat, then the egg mixture. Heat butter in a large pan over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Move fish to plate.

In the hot pan, add lemon juice and zest, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes. Serve the asparagus with the fish.

(Nutrition Facts for fish cooked without asparagus, serving size is 1/4 of recipe)

What's cooking in June?

June. The official start of summer. School's out. Sun is (supposed to be) shining. Outdoor picnics and bbqs. Potluck season is on. In June, when I grab my reusable bag and head for the market, all I can think about are the delectable sun-ripe strawberries and everything else is a blur. But I can't eat strawberries every meal... or can I?

This week I've been scouring the 'net trying to find some good demo recipes that do and don't include strawberries. BBQing and baking is too much work--I need simple dishes, ones that can be put together inexpensively, quickly, and impressively. That's when this encouraging blip on Summer Salads caught my eye:

"Make it a point to stop at farmer's markets and roadside produce stands all summer long. Let the vivid, fragrant rows of lettuces, squash, berries, corn, cucumbers, peppers, peas, stone fruits, melons, and, of course, tomatoes, tempt you, and take home everything that looks good. Don't worry about how you're going to use it all - you only need a salad bowl and an appetite!" --allrecipes.com

I have a salad bowl and an appetite! Done!

June demos:
Spinach and Strawberry Salad
Spicy Heirloom Radish Salad
Honey ginger dressing
Strawberry Smoothie
Strawberry-Rhubarb waffle topping
Kohlrabi & Carrots side dish