Although quinces have shared our world since ancient times, they remain an edible enigma to most American shoppers. Quinces, the Greek symbol of fertility, belong to the rose family (Rosaceae), which also includes pears and apples. It is distinguished from its sweeter cousins by intense fragrance, tartness and unusual growth habits.
Native to Caucasus between the Caspian and Black Seas, quinces have traveled far from their homeland in Mesopotamia to tables around the world. They have a long culinary history, popping up in Hindu sambals, Moroccan tagines, Iranian stews, 16th and 17th-century English preserves, pies and tarts, Italian marmalades (cotognate), and Korean teas of the 1700s and 1800s. Americans, in Colonial New England, boiled quince preserves all day and molded it to make quince cheese, similar to the French specialty cotignac. The British enjoyed many versions of quince-derived marmalade well into the 1600s. Quince marmalade’s popularity withstood the introduction of orange marmalade in 1790, only becoming less prevalent in the 20th century.
Available from the early fall through January, quinces are at home when used in desserts, stews, pastes, jams, sauces, marmalades, chutneys, wine and brandy. Quince sauce pairs perfectly with potato latkes or pork tenderloin. Though it is rarely featured in today’s New World cuisines, many Americans are familiar with a coarse version of quince paste, called membrillo, which is served alongside Spanish cheeses.
Quinces are widely grown in Argentina, Chile and Uruguay and remain popular in Persian, German, Latin and South American kitchens. They are an excellent source of Vitamin C and perform double duty as fragrant air fresheners when left out whole on the counter. Quinces should be stored at room temperature until they are fully ripe (yellow all over) and broadcast their pleasant signature aroma. If you don’t plan to use the ripe quince immediately, store in the refrigerator for up to two weeks. Quinces should be kept away from apples and pears, because its perfume will penetrate other fruit.
Hailing from Turkey and supported by Mercy Corps Northwest, Suleman Idrisov has been working the Malinowski acreage outside Beaverton. Formerly Grinning Goat Farm CSA, the nine-acre plot has been certified organic since 1984. Suleman is known for his unique varieties of radishes, beets and turnips all displayed, piled high with hot chilies, carrots and lately, eggs!
Nonna's Noodles rejoins us for the winter season. With more than 20 years of experience making handmade pasta, they continue to bring you the thinnest and most delicate pasta available, specializing in Angel Hair, Linguine, Fettuccine and Lasagna Squares.
A new vendor to the Saturday market, Twisted Vine Farm, joins us with distinctive floral arrangements and oddities from the forest. Owner Rebecca Larson creates gorgeous bouquets using fresh-cut flowers combined with branches, foliage and grasses from the forest. See them at the market, and visit www.twistedvinefarm.com
Other vendors offering stunning holiday wreaths, evergreen and pinecone candle rings and swags, and dried floral arrangements—perfect for creating a festive tabletop or entryway, or to give as gifts—include: Sundance Lavender, Vicki’s at Sungold Farm, Rainyway and Favorite Produce of Oregon.
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Gathering Together Farm has been raising certified organic vegetables and fruits since 1987 and is a long-time Portland Farmers Market vendor. Located just south of Philomath, Oregon, near Mary’s River, they farm on a number of small parcels of land, each one to five acres in size. Through the end of the season, you can count on them for fresh mixed greens, a variety of squashes, and hearty root crops like carrots, parsnips, turnips and potatoes. |
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Stop by and talk to the folks at Winters Farm, who along with their seasonal produce, offer split and seasoned firewood throughout the winter. Available in 1/2, 3/4, and full cords, the wood is cut approximately 16 inches long. They deliver to Portland homes and the surrounding area. For pricing and delivery information, call: 503-695-2595. |
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Share the spirit of the country this holiday season by giving boxes filled with goodies from Portland Farmers Market as gifts to family, friends, teachers and co-workers. Through December 22, stop by the Gift Station and pick up a checklist of gift ideas to get you started. Or, peruse the stalls for inspiration, where you’ll find dried fruits, hazelnuts, pears, wine, preserved or baked goods, chocolates, honey, candles and gourmet condiments. Return to the Gift Station with your purchases and choose a ribbon and trimmings, then watch as volunteers transform your collection into an attractive gift box ready to be delivered in person, or secured to send through the mail. The service is free of charge, with donations gladly accepted. |
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While you shop at the market this month, take time to sip a hot drink and enjoy live performances by some of the region’s best musicians. New bands perform each week. Throughout the month of December, look for: The Original Snakeboy, Rachel Harrison, and Alexa Wiley. The Solstice Market will feature seasonal music by the Portland Revels. |
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