How to roast fresh chiles
under the broiler or on a grill.
Place chiles on a baking sheet under the broiler or directly on the grill. Broil or grill, turning the chiles, until their entire skins are charred (covered with black blisters). Do not char chiles too much or they will burn and taste bitter. Remove chiles from heat and place in a plastic bag and close the bag. Let the chiles steam in the bag for 10-15 minutes. Peel off charred skin and chiles are ready to use.
Gilson Marine Farms brings their whole oysters in from the pristine waters of Netarts Bay, Oregon. The Gilsons’ stewardship of these fine bivalves shows in the briny aftertaste. September is a fine time for oyster stews and chowders, not to mention oysters on the halfshell, for those who know!
Susan Christopherson, of Old World Apples is in with her heirloom varieties of the Northwest’s favorite fruit. She’ll cut a sample of all varieties; some pink and rosy-fleshed, others sporting yellow hues -- all crisp and ready to eat.
Jim and Betty Faist have joined us for the remainder of the season, or at least until their 10 varieties of garlic sell out. Located on just over one acre south of Canby, they grow their obsession using permaculture techniques and achieve some spicy results!
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On Saturday, October 6, market attendees can sink their teeth into tables piled high with the nation's best handcrafted goat, sheep and cow's milk cheeses proffered by more than 25 of the region's best artisan cheesemakers from Northern California, Oregon, Washington, Idaho and Utah. It’s a food heaven where festival goers can gather tips on how to design a cheese course; watch local chefs make mozzarella; brush-up on the how-tos of pairing cheese with wine and beer; and learn how to buy and serve cheese from some of Portland's top cheesemongers. |
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PARTICIPATING
PORTLAND FARMERS MARKET VENDORS Ancient Heritage Ranch Country Pride Fraga Farms Juniper Grove Farm Monteillet Fromagerie Oregon Gourmet Cheese Rogue Creamery Willamette Valley Cheese |
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GUEST VENDORS Ballard Family Dairy & Cheese Beecher’s Handmade Cheese Beehive Cheese Company Black Sheep Creamery Estrella Family Creamery Fiscalini Cheese Company Jumpin’ Good Goat Dairy Mt. Townsend Creamery Redwood Hill Farm & Creamery Rivers Edge Chevre Rollingstone Chevre Silver Falls Creamery Silver Springs Creamery Tillamook Tumalo Farms Vella Cheese |
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Mike Zusman is an avid baker, maybe a little more avid than your average carbohydrate crafter. With a 20-quart Hobart mixer and a commercial oven, he can often be found tending to freshly-risen loaves of bread –or watching over a batch of bagels, he says have nothing on New York’s world famous chewy orbs. When Zusman isn’t making food, he is writing about it as a freelance food writer to the Oregonian. And he has a day job – one that demands he trades his apron for a robe that he dons when he presides over cases as a state court judge. |
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