- Gorge Grown Farmers' Market Happenings: Chef Demo by Ben Stenn of Celilo

- Regional Farmers' Market Highlights

- Recipes: Blueberry Cobbler with Cornmeal Biscuits

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

Ben Stenn from Celilo is cooking at the market this Thursday!!  His cooking demo will be at 5:30 and highlight the fresh harvests of the season.  Come learn from the best and enjoy shopping from the amazing array of freshly picked fruits and vegetables.  Blueberries are ripe as well as raspberries, strawberries, cherries and even peaches!  This weeks harvest will also include squash, beets, basil, turnips, kale, fava beans, eggs, salad greens, carrots, and much more!  And as always, we’ll have picnic blankets for you to share with your friends for an enjoyable evening of spring rolls, grilled burgers, cheeses, tarts, pies, breads, and more. 

Shannon Burns will be playing music for us this week.  Stop by the INFO booth for DEBIT and SNAP card purchases, T-shirts and lots of great resources connecting you to local foods and classes.  We will match SNAP purchases with an incentive program up to $5, which will expand your shopping power.  This is THE place to be for the freshest and finest foods available in the Gorge!  See ya at the Market...

Next week is Chigwaya Marimba and Bike to Market Day. 

August Music
Aug 5  Ben Bonham
Aug 12 Gadzukes
Aug 19  Blue Day
Aug 26 Music Jam

Goldendale Saturday Market
Simcoe Dr. - Just off US 97
Goldendale WA 98620
509-773-7030
9:00 a.m. – 3:00 p.m.

We are an open air market with fresh seasonal produce, home baked goods, jams and jellies, farm fresh eggs, Klickitat County wild honey, original jewelry, and an ever changing array of artisans and crafters. Space provided for antiques and collectibles too. Kids 15 & under get a free space the first Saturday of each month. Fresh produce consignment booth available. New vendors always welcome. Fruits and vegetables in great demand!

Husum Saturday Market
May 15 - September 25
Saturdays, 9AM-1PM
799 Hwy 141 - White Salmon, Parking lot of White Water Cafe
541-490-3247

Hood River Saturday Market

Hood River Saturday Market has been open since 1990. Located in the spectacular Columbia River Gorge, the market showcases work and products from some of the finest artisans and growers anywhere.

2010 Season: Every Saturday starting May 1, 2010 through the end of September, 2010.
Location:  5th and Cascade across from Full Sail Brewing Co.
9AM-3PM
541-387-8349

Fresh produce and other food vendors in demand. For vendor and entertainment information, visit http://www.hrsaturdaymarket.com/

The Hood River Saturday Market features a fresh mix of local produce and hand-crafted artisan items! Stop by 9am-3pm every Saturday for a fresh pastry, delicious berries and more while you enjoy live music too.  This week's performance is from Portland musician, Bobby Heinson, on stage from 12:30-2:30.

Thanks for supporting local and see you at the market!

*P.S.- The Hood River Saturday Market is now accepting Vendor Applications for our Holiday Market. Have a hand-crafted item or winter crop to sell? Join us the last 2 Saturdays of November. More info. online: http://www.hrsaturdaymarket.com

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 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 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.

Rufus Farmers' Market
Fridays: August 28, September 11 and 25, October 9
3 to 7 p.m.
Rufus Community Center
304 W. 2nd St.
Rufus, OR

Fruits, vegetables, baked goods, crafts, arts!

The Dalles Farmers' Market
Saturdays, 8 AM to 1 PM
At The Dalles City Park, Union and E 5th Street, Downtown The Dalles.
Items for sale include fresh and processed and dried agriculture products including fruits, vegetables, flowers, jams, jellies etc.  Vendors within a 100-mile radius of The Dalles are welcome!

This week at The Dalles Farmers' Market you can find ripe, sweet peaches!

As perhaps the only naturally blue food, blueberries could be categorized as a food that delights.  But for their taste, almost everybody likes blueberries.  Fresh, you can pop them one by one or by the handful.  They bake exceptionally well also, rendering in to a juicy blue goo that seeps enticingly from between pie crust or from beneath a biscuit topping in the case of cobbler.  Good blueberry cobbler is a summer sensation that is still as vibrant in the imagination in January.  Good thing that like most berries they freeze well too! - Lindsay

BLUEBERRY COBBLER WITH CORNMEAL BISCUITS

This is a recipe taken almost exactly from the folks at Cook’s Illustrated.  They have developed an ingenious technique for making the perfect blueberry cobbler—they pre-bake the blueberries then add the biscuit batter on top and bake some more.   It is perhaps the quintessential summer dessert, especially for a crowd, topped with a little vanilla ice cream or lightly-whipped and sweetened heavy cream. 

Filling:
½ cup sugar
1 Tablespoon cornstarch
pinch kosher salt
6 cups fresh blueberries (if using frozen, thaw first and use 2 Tbsp. cornstarch)
1 tsp. of finely grated lemon zest
1 Tablespoon of fresh lemon juice

Biscuit Topping:
1 cup unbleached all-purpose flour
2 Tablespoons of fine or medium cornmeal (stone-ground is best)
¼ cup sugar
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. kosher salt (or ¼ tsp. regular table salt)
4 Tablespoons (2 ozs.) unsalted butter, melted
1/3 cup buttermilk
½ tsp. vanilla extract

Preheat the oven to 375F.

For the Filling: Gently mix together all of the filling ingredients in a bowl.  Place in a 9-inch pie plate (or 8” square pyrex dish) on top of a rimmed baking sheet and place in the center of the preheated oven. Bake until the filling is hot and bubbling around the edges, about 25 minutes.
While the berries are baking, make the biscuit topping. (Don’t make the biscuits ahead, they won’t rise in the oven properly if the batter sits for too long.)

For the Biscuit Topping: Whisk together the dry ingredients in a large bowl.  Whisk the melted butter, buttermilk and vanilla together in a small bowl or large measuring cup.  A couple minutes before the berries are ready, add the wet ingredients to the dry and mix with a rubber spatula just until combined and there are no dry pockets.

Assemble and Bake: Remove the berries from the oven, increase the temperature to 425F. Pinch off eight equal pieces of batter and carefully place them on top of the hot berries, spacing them at least ½ inch apart.  Sprinkle each mound of dough with a little extra sugar if you like.  Bake until the filling is bubbling and the biscuits are golden brown on top, about 15-18 minutes.  Cool for at least 20 minutes before serving.