While visiting the Hollywood Farmer's Market this weekend, Dan and I noticed a strange sign that caught our eye. Titled Olympia Provisions, it looked like what we Portlandians know as Olympic Provisions and as we approached, we noticed they were serving all their typical goods. Totally confused, we approached the friendly folks working there this weekend, only to find out that because of a trademark issue, the well-known restaurant and meat distributor has now officially changed its name to Olympia Provisions.
Investigating the issue further, I noticed that their website is still very vague, stating simply "new name, same meat." For the time being, the labels on their products will remain the same but eventually everything will be rebranded. Turns out that the offended party was the International Olympic Committee (yes, as in the IOC that has nothing to do with food and everything to do with the Olympic Games). Can you believe it?
So...next time you see the Olympia Provisions sign, you'll know what's up. I hope you keep supporting this awesome local business that I'd love to see thrive further after this not so small hurdle. Good luck, Olympia Provisions - we're behind you!
Olympia Provisions - 107 SE Washington Street, Portland OR 97215
503.894.8275
1632 NW Thurman Street, Portland OR 97209
503.894.8136
olympiaprovisions.com
I'd like to introduce a new Foodista content feature called Foodista's Inside Scoop. My goal here will be to get up close and personal with interesting food experts such as restaurant owners, chefs, cookbook authors, and other foodie authorita.
My first profile is of Tracey Medeiros, passionate cook, food writer, recipe developer and tester, and author of the wonderful cookbook (which I use frequently), Dishing Up Vermont. You might remember me mentioning Tracey's cookbook from a previous giveway I did with her in honor of an event she hosted at NY's legendary, Murray's Cheese Shop. Since then, I've also put her cookbook to the test for a fun Father's Day treat, with her Apple Crumb Pie with Creme Fraiche. It was deeelicious and a huge hit with my family.So when I had the opportunity to meet up with Tracey last week for a one-on-one interview, I was thrilled. Arranging to meet at the Union Square Greenmarket, where Tracey conducted a live food demo and book signing, I got to ask her a couple of questions about her book, including tips for novice cooks as well as her personal advice for navigating the sometimes intimidating world of the urban farmer's market. Here's a link to the video - enjoy!
After our interview, I hung around to observe the food demo, where Tracey made a delicious Spinach Salad with Basil Maple Vinaigrette, using local ingredients from the Farmer's Market. In addition to having the pleasure of watching Tracey do her thing, I was delighted to run into Margot (pictured above) from White Hot Oven, who assisted Tracey with food prep. The two seemed like a great team!
I was delighted to observe the melding of wonderful flavors in this dish (including strips of smokey bacon) and once everything was incorporated, it created a tasty, filling salad with fresh, summer flavors. Here's the recipe, courtesy of Tracey.
Spinach Salad with Basil Maple Vinaigrette
Ingredients (serves 4-6)
1/2 cup of basil leaves, coarsely chopped
2 tbs onion, minced
2 tbs chicken stock (available Wed/Sat at the Union Square Greenmarket)
4 tbs vinegar
1 tbs dijon or yellow mustard
2 tbs pure maple syrup
Sea salt to taste
1 cup of extra virgin olive oil
2 spinach bunches (10-12 oz each) washed, dried, stemmed, and torn into bite sized pieces
2 cups of cherry tomatoes, or to taste, halved
4 strips of bacon, cooked and crumbled (about 1/4 cup)
Directions:
Make the vinaigrette: combine the basil, onion, stock, vinegar, mustard, maple syrup and salt in a food processor or blender, mixing well.
Continue to process, and slowly add the oil a little at a time until all the oil is used and fully incorporated. The dressing should have a smooth and satiny texture.
Toss the spinach, tomatoes and bacon bits in a large salad bowl. Add the dressing a 1/4 cup at a time, gently tossing until you have reached desired taste. Divide salad among chilled salad plates or bowls, and serve.
Most weeks, I stroll the Union Square Greenmarket for unusual goodies, and last week proved to be quite fruitful (pun intended). I found these beautiful husked tomatoes (aka tomatillos) that you see above.
Completely unfamiliar with this fruit, I didn't know how to eat them let alone how to clean them. A helpful and far from shy sales associate showed me the way, gently pinching the papery skin at the bottom and then pealing it back to reveal a yellow cherry tomato. She popped one in her mouth and told me to do the same. I obliged and squealed with surprise and delight - they tasted like the sweetest cherries with little seeds not unlike in a tomato. The flavor was so delightful and exquisite that I tasted about three more and then, I bought the whole pint.
Let me tell you, these little tomatoes have changed my life--and made my week much sweeter. I brought them to work with me for a snack, looking forward to popping them in my mouth and relishing in their addicting spritz of flavor. By the end of the week, I ate them whenever I could - mixing them in cereal, ice cream and even my leftover Mexican Risotto.
They cost $5/pint, which isn't cheap but they've lasted us the whole week. You get about 40 pieces - and if I haven't stressed this enough, they're a gift that keeps on giving. Dan, who has an aversion to tomatoes absolutely loves them and refuses to believe that they're in the tomato family. Rock on with your husk on (or off)!
Get them on Mondays at a booth near 15th Street and Union Square West.
N/W/R/Q/4/5/6/L Train to Union Square
I've been talking about buying organic, local and fresh ingredients lately, so I decided to highlight a dinner that I made last week, which stressed these concepts. The meal was a simple one, consisting of grilled chicken, cous-cous and a cucumber-corn salad made from veggies that I bought at the farmer's market. Anyone can recreate this--and feel good about eating it. It's the definition of guilt free eating and I highly recommend it.
Cilantro-Lime Grilled Chicken - I like the citrus in this grilled chicken dish, as it adds a hint of summer flava. I marinated it for about a half hour but you can certainly increase the time to intensify the flavors.
Ingredients (serves 2)
1 lb of organic chicken breasts, skinless and boneless
Olive oil
The juice of 1 lime
Handful of fresh cilantro, chopped
Salt and pepper to taste
Directions:
Drizzle olive oil over chicken breasts and spread with a pastry brush to fully incorporate. Season with salt and pepper on both sides.
In a small bowl, combine a small glug of olive oil, lime juice and chopped cilantro. Place seasoned chicken breasts into the mixture and let marinate for a half hour or longer if desired.
Place on hot grill pan (or outdoor grill) and cook chicken for 5 minutes on each side or until cooked through.
Cucumber-Corn Salad - I bought fresh cucumbers and corn at the Union Square Greenmarket last week. The cucumber was small and crunchy, with a hint of lemon, and the corn had tiny kernels that were super sweet. It doesn't get much better, except that the two together made the perfect organic marriage.
Ingredients (serves 2)
3 small organic cucumbers, chopped into 1/2" pieces. You can leave the skin on if you prefer (I did)
2 corn, husked
Small shallot, chopped
A handful of fresh cilantro, chopped
Olive oil
The juice of 1 lime
Salt and pepper to taste
Directions:
Brush corn with olive oil, chopped cilantro, salt and pepper and wrap in aluminum foil. Place on a grill pan or on an outdoor grill until slightly browned (about 25 minutes). Let cool for 10 minutes and then separate the kernels from the cob using a knife.
Mix all ingredients together in a bowl and adjust seasoning and citrus based on your preference.
Cous-Cous with Raisins - This is my customary cous-cous pairing, which includes cooking organic cous-cous according to the directions on the box and adding a generous handful of golden raisins. It adds a sweetness that balances out the savory quality of this summery meal. Enjoy!
I went to the LIC Greenmarket yesterday with my mom and cousin Vicky. Although I was expecting it to be more bountiful, it was nonetheless a good experience. There were about 6 stands with local fruits, vegetables and interesting baked goods. One place in particular that caught my eye was a stand called Not Just Rugelach, which boasted amazing-looking baked goods such as homemade pies, cookies, brownies, granola and to be perfectly honest, I didn't see the rugelach!
My mom's attention went directly to the fresh berries of all kinds such as gooseberries, boysenberries and currants. We have a great family recipe for a cool, summer fruit soup, so she decided to buy two types of gooseberries, which she hasn't had since we moved here from Slovakia. The recipe is the same as for my grandma's Hungarian cherry soup. I recommend to let it sit overnight and enjoy the next day--we'll be eating ours soon at lunchtime and I can't wait.
All in all, the LIC Greenmarket provided a nice organic offering that I'll take advantage of again. The atmosphere was lovely and festive, with someone singing and playing the guitar--it was a nice, little organic getaway.
Long Island City Greennarket - July 11 - November 21
Saturdays from 8 a.m. - 3 p.m.48th Avenue at 5th Street
Image by www.cenyc.orgEarlier this week, I mentioned the importance of eating good-quality, organic food and I wanted to provide you with some resources for where to get it.
Starting this week, the Astoria and LIC Greenmarkets will be open, operating once a week from now until November. I'll be frequenting the LIC Greenmarket more than the Astoria location since it's open on a Saturday. See below for details on locations and times, not only in Astoria and LIC but across Queens.
Astoria Greenmarket - July 8 - November 25
Wednesdays from 8 a.m. - 3 p.m.
14th Street at 31st Avenue
Long Island City Greennarket - July 11 - November 21
Saturdays from 8 a.m. - 3 p.m.48th Avenue at 5th Street
Jackson Heights Greenmarket - June 7 - November 22Sundays from 8 a.m. - 3 p.m.34th Avenue at 77th StreetSunnyside Greenmarket - June 6 - December 19Saturdays from 8 a.m. - 3 p.m.
Skillman Avenue at 43rd Street
Corona Greenmarket - July 10 - November 20
Fridays from 8 a.m. - 5 p.m.
Roosevelt and 103rd Street
Atlas Park Greenmarket - June 6 - November 21
Saturdays from 8 a.m. - 3 p.m.
Cooper Avenue at 80th Street
