ENews - December 13th, 2006

A choice vegetable available during our peak root-vegetable season, from October to March, is the oft-forgotten turnip. Although turnips are available year around, local fresh turnips picked by our market vendors are at their best right now. You can eat fresh turnips from top (delicious greens) to bottom (crunchy, sweet roots). To retain their fresh flavor and good texture, don’t overcook. Grated or small-dice added to stir-fry takes less than five minutes to cook thoroughly. You can roast turnips in the oven alongside meats in 35-45 minutes. When selecting turnips, judge freshness by their crisp green tops. If the tops have been trimmed, look for small to medium (under 3”) roots that are firm, with a smooth skin and heavy feel.

Nutritionally, turnips are a low-calorie, low-carbohydrate, and high-fiber food. One cup of turnip root has only 35 calories. They are a good source of potassium and provide nearly 1/2 the minimum adult requirement for Vitamin C. Turnip greens are an excellent source of many vitamins including vitamin A (158% of the RDI), vitamin K (662% of the RDI), vitamin C, vitamin E, vitamin B6, and folate. They are also an excellent source of the minerals calcium, copper and manganese. Like the root, turnip greens are an excellent source of dietary fiber.

Nutritional information provided by The Portland Clinic

As we close out our 15th year at the Portland Farmers Market we want to extend a heartfelt thank you to all of our volunteers. This year alone we had 71 people donate their time, energy and enthusiasm at our information booth, Taste the Place, Kids Cook, and Chef in the Market, as well as during our 10 festivals held throughout the season. We also want to acknowledge the countless hours that our board and committee members have contributed. You all help make the Market a weekend destination for Portlanders.

December 16 marks our 100th market day of 2006. And although we don’t know how many pounds of asparagus, wedges of cheese, bags of baguettes or bushels of tomatoes have been sold this season, we do know our farmers market draws crowds from all over the Portland area and world! Thank you for your support! Our 100th market day is also our last for the season.

Please mark your calendar for the re-opening of Portland Farmers Market
on the first Saturday of April 2007.

PHOTOGRAPHY COURTESY OF
RICK HARMAN

And all through the house,

Appetites were stirring but there was not enough food for a mouse.

Shopping lists sat unchecked and there were presents to buy.

Canvas bags at the ready, we awaited Portland Farmers Market
with a hopeful sigh!

This Saturday, dash through the market and pick up food from local farms and gifts in one felled swoop. Gather winter keepers such as squash, potatoes and beets -- the perfect ingredients to make warming soups, stews, casseroles and other winter-banishing meals. Peruse the rows of delicious, handcrafted holiday gifts – think baked goods, jams, jellies, oils, syrups, cheeses, honey and much more. Skip the mall and online shopping and have your holiday shopping all wrapped up and ready to ship in one afternoon. Make a day of it with your family and enjoy free steaming cups of organic hot chocolate, compliments of Organic Valley Family of Farms. Listen as performers from Portland’s 12th annual Christmas Revels show serenade shoppers traveling throughout the market.

For those on your list that love to embellish their hearth and homes, the market provides all the natural ingredients. Select an herbal wreath, dogwood branches, pine boughs for swags, or a bouquet of hardy dried flowers. Beeswax candles can light up any holiday home or choose an herbal themed box with lavender in all its guises or a simple yet elegant bouquet garni for a fragrant kitchen gift.

Despite the Northwest region’s long growing season and its attendant prolific food supply – food insecurity remains a reality for many families throughout the state. Each month 194,000 Oregonians will eat meals from an emergency food box – prepared by the Oregon Food Bank. This food relief organization recovers food from wholesalers, manufacturers, individuals, retailers and government sources and redistributes it to 20 regional food banks in Oregon and Clark County in Washington.

Join in their efforts either by volunteering to collect, pack or distribute food; or donate money – each dollar Oregon Food Bank receives means 6 pounds of food will make its way through its food distribution program to those most in need.

Go to www.oregonfoodbank.org for more information.