We're trying something new at Gorge Grown this week:  sending out weekly updates about what great seasonal food and farm products you'll be able to find at our farmers' market on Thursdays and at farmers' markets around the region. We want to highlight the best that the Gorge has to offer! With it, we'll also offer seasonal recipes featuring what's most fresh and in season!

- Gorge Grown Farmers' Market Happenings

- Regional Farmers' Market Highlights

- Recipes:  Have Your Way With Kale

Gorge Grown Farmers' Market

Thursdays 4-7 p.m.
June 3 - October 7, 2010
Hood River Middle School
1602 May St. across from Jackson Park

 

The weather has figured out that it is really June!! Come celebrate the growing season this week with fresh radishes, raspberries, potatoes, herbs, early cucumbers, strawberries, seaweed, sugar snap peas,kohlrabi, kale, salad greens and more can be found at the Gorge Grown Farmers’ Market this week on Thursday from 4-7 at the HR Middle School.  Burgers, tamales, pudding, marinated olives, fresh pies, granola, spring rolls, breads, cut flowers and so much more are waiting for you also.  You do not want to miss out on this one stop shopping for all of the finest and freshest foods from the Gorge.

Stop by the INFO booth for Debit card transactions, gift certificates, t-shirts and information on upcoming classes.  We are also proud to be offering an incentive program for our SNAP Food Stamp shoppers. Gorge Grown can match your shopping power with free money up to $5 per card.  Come check it out and tell your friends too!! We have picnic blankets waiting for you and your family to come have a relaxing dinner on while you enjoy the local harvest and listen to some great live music.  See ya at the Market!

Music – Market Music Jam
Children’s Activity – Shining Faces
Non Profit Guest – The Hood River History Museum

Upcoming Musicians:
July 1 Spruce Baugher  
July 8 Chic Preston & Friends  
July 15 Ben Bonham
July 22 Shannon Burns  
July 29 Chigwaya Marimba 

Maupin: Come on down to Maupin and get hazelnuts while they're available!  For more info on what the market will have give Bradley a call at 541-395-2698.

Maupin Farmers' Market
Local Food, Local People
550 Deschutes Ave Maupin, OR
(541) 395-2698
Sundays 10 AM - 1 PM
Local farmers' market for the southern Wasco County community. For the 2010 season the market will run on Sundays from 10am - 1pm June 20th - September 12th. We have variety of vendors selling fresh fruit, vegetables, herbs, baked goods, nuts, eggs and more. We are supported by the Gorge Grown Mobile Market.

Trout Lake: Did you know that there's a new local cheesemaker up in Trout Lake?  Starting this Saturday, John Shuman of Cascadia Creamery will be at the Saturday Market with his cheese from 9 AM until he runs out.

Trout Lake Saturday Market
Trout Lake Grange Trout Lake WA 98650
509-395-2323
Saturdays, 9AM-3PM
http://www.troutlake.org/main/custom.asp?recid=24

Stevenson: The Stevenson market is off and running!  This week come get worm compost and help your garden grow better than it ever has before.

Stevenson Farmers’ Market
June 19th through October 9th.
Saturdays 9am-1pm.
Main Street in dowtown Stevenson, WA
509-427-4879

We are supported by the Gorge Grown Mobile Market.
 

More Gorge Markets! Don't forget about markets in Goldendale, Husum, The Dalles, and more! Get location, date, and time information at our Gorge Markets List.

Thanks to Lindsay Gott, Farmers' Market Volunteer and Chef Extraordinaire, we will be providing you with seasonal market recipes so you can put to use all those wonderful veggies and products available for purchase at the market.

This week's feature... KALE (yum!)

In the early summer kale is bountiful, along with other dark green and leafy vegetables like chard and broccoli.  Often these vegetables are overcooked and they end up at the bottom of the favorites list.  Try a light touch and let their rich, earthy flavors shine.  These recipes tame kale somewhat and brings it in to a regular vegetable repertoire; right where it should be due to its unbeatable health benefits!

WILTED KALE SALAD WITH AVOCADO, RADISH AND LEMON
(If you are already a kale convert and like it for that “roughage” mouthfeel, skip the blanching step and let it marinate in the dressing overnight instead.)
1 bunch of green or purple kale*
1 large avocado
4-5 radishes
juice of 1 lemon
1 T. extra-virgin olive oil
kosher or sea salt

- Stem the kale by holding on to the stem end with one hand and stripping the leaves off the stem with the other. Tear the leaves into 2-3” pieces.  Wash them thoroughly.
- Blanch the kale in a large pot of heavily salted boiling water by submerging it fully for 2 minutes.  Drain immediately and place the kale in a large bowl of ice-cold water.  (This is important: it shocks the kale out of cooking and keeps it nice and green!)  Drain thoroughly and spin dry.
- Slice the radishes in half and then slice thinly into half-moons.  Store them in cold water until ready to toss the salad.
- Remove the avocado meat and mash it with a fork.  Add the lemon juice and oil and mix to combine.  You should have the consistency of thin guacamole.  Salt to taste.
- Toss the kale and radishes with the dressing and enjoy!

* This recipe does not work well with Lacinato or Dinosaur Kale.  It’s not rough enough.  Save that fabulous variety for other preparations like sautéed with crushed red pepper flakes and pine nuts.

KRISPY KALE

- Preheat the oven to 425.  (Convection, if you have it)
- Stem the kale by holding on to the stem end with one hand and stripping the leaves off the stem with the other. Tear the leaves into 2-3” pieces.  Wash them thoroughly and spin dry. 
- Toss the leaves in a generous amount of extra-virgin olive oil and a heavy sprinkling of kosher or sea salt.  Depending on the size of your bunch, you will need about 2 Tablespoons of oil.  It should be glossy all over but there should be no pools of oil.  Go light on the salt to start, you can always add more after cooking.
- Place the kale on a sheet pan, spread out evenly and not crowded, and bake in the hot oven until it is crisp but before it starts to get dark brown or blacken.  This should take about 10-15 minutes. 
- Remove it from the oven, let it cool a bit, and snack on it throughout the day or serve it beside the chips at a party and watch people’s amazement.

Either of these recipes pairs well nicely with a simple grilled burger or steak (grass-fed is best!) -- Also available at the market!