Woodstock Farmers Market - Who Says You Can't Go Home

The Market

At last, the Woodstock Farmers Market made it's much heralded and very well advertised debut on the Portland Farmers Market Scene. This was a huge event for the neighborhood and they all turned out to support opening day. There was even a sighting of the Mayor. No, not the Mayor of Woodstock. Portland's Mayor Sam himself paid a visit. Nice to see him step into SE once in a while. Full disclosure. I grew up in the Woodstock neighborhood as I like to say, "before it was cool". I hold a warm place in my heart for the current neighborhood's successes and revitalized spirit. The Market had it's opening day jitters though. Many vendors were beginning to run out of product at 10:00 am when we were walking the market. Well it was a great day, a great turnout, and probably the best vibe we've felt since Hollywood Farmers Market. However the market itself is young and will take some time for the newness to wear off and some slow cloudy days to show it's true identity. We wish it the very best and will be back.

Using our growing market savvy, we ferreted out some fresh Fava beans and an old standby, fresh Hood Strawberries to accent our dinner table. I am such a Hood Strawberry fan. We have already made freezer jam, the first Strawberry Tart of the season, and safely frozen whole, a bunch of the king of Oregon Strawberries for later use. Still, I will covet them every time I see them still available fresh during the next few weeks and will lament their passing only to unsuccessfully sooth my pain with Raspberries and Marrionberries as they come into season. Eat them now!

The Table

Dinner was Grilled Pork Tenderloin, Fava Bean dip with freshly baked baguette, and grilled zucchini and crookneck squash. Dessert was a favorite and easy combo of fresh cut strawberries over roughly broken up cinnamon graham crackers, topped with freshly whipped cream.

The grilled pork is really easy. Marinade the whole tenderloin in 2 parts to 1 part balsamic vinegar and olive oil (2 and 1 tablespoons for us). Add 2 sprigs of fresh rosemary, 1 tsp each of thyme and oregano. Salt and pepper to taste. Sear on high and move up to the higher rack until 160 degrees with a meat thermometer.

Fava been dip. 1 lb Fava beans (2 people) Shell the favas to reveal the inner beans, cook in boiling water 5 minutes and cool in an ice water bath to stop the cooking. Peel the beans. Put the beans in a food processor with 2 cloves of chopped and lightly sauteed (no browning) garlic, a pinch of lemon zest and ~ 1 tsp lemon juice, 1 tsp + olive oil. Process until smooth, adding water to get the consistency you like. We added 4-5 oz of goat cheese, cause we love goat cheese. I recommend customizing to your taste at this point. Then, salt and pepper to taste. Serve with warm baguette.

John's hint of the day: Ask the bakery person at Fred Meyer to pre-slice a par-baked version of the Baguette. Cook the par-baked sliced pieces just as you would a whole loaf in foil and avoid crushing or otherwise pulverizing the freshly baked loaf trying to slice it while warm.

Squash was easy on the grill with a grilling pan. Slice, Olive oil, salt, pepper. Quick so they don't get too soft. Eat...mmmm. Note the 2009 7 Friends Pinot Noir. One of ours and coming along nicely. Should be much better in another year. One of the benefits of making your own wine is tasting them as they mature.