Portland: Saturday Farmer's Market

It is really not to believe that this abundance of farm fresh food happens here every week, March to December in the Rose City.
The Portland Famers Market circulates locations throughout the week culminating in the largest and most exciting one, the Saturday Market at PSU In addition to farm stand with the fare we are all used to seeing at markets across the country, this farmers market (like the rest of this city) has pop-up food stands serving everything from tamales to buttery baked goods to fresh crab legs in cocktail sauce.
In spite of the very persistent rain we hung out with all morning, we were able to eat our way through the stalls, buy up some amazing produce and plan our menu for that night's cooking project. Zucchini blossoms, tomatoes of all sorts and colors, amazing mushrooms, spring onions and herbs, greens and all kinds of goodies!

The most delicious breakfast biscuit I ever experienced was from a stand called Pinestate Biscuits. A tender, flaky buttermilk biscuit is cut in half, served with a piping hot smothering of creamy and savory vegetarian shitake mushroom gravy. I requested mine with an addition of egg and cheese (for protein, of course). We fought over who got the last bite.


The market has an endless roster of amazing things to eat and drink. A coffee stand rub by CAFE VELO professes: Each cup of coffee is individually ground and brewed to order in porcelain filter holders from a constantly changing selection of seasonal Stumptown single origin coffees. We also feature a French press for those who prefer fuller body press coffee. Pretty cool.

Also, the market features pepper growers who roast their own hot peppers over a giant turning metal cage rigged up to a propane tank (to wet to photograph!) and a super cool pizza booth making fresh pizza and breads in their brick oven.

We were too stuffed to taste it all - and of course wanted to save some for next week...

Cheers!

THE Ultimate Slice

If you know what's good for you, you know NY pizza is unparalleled in its deliciousness and diversity. When do we eat pizza? Let me count the ways. (feel free to contribute some of your own)

1) There is the ubiquitous early morning breakfast pizza - either leftover (I, sadly, rarely come home with leftovers - it's all eaten way before it makes it into cold storage!) or purchased on the street on the way to work. Rational: it is a complete meal! ...starch, veggies, protein, what a way to start the day.

2) The mid-day snack slice: or, the leisure slice. This is the slice that can be eaten anywhere and usually for me, it was on the go. Either heading to work, taking a break from work, or celebrating not being at work. Usually the mid-day slice is one that is easily accessible to whatever your current location is. So, if in the West Village, the slice would be from Bleecker St. Pizza (hot, oven fresh- delicious pizza, awful website) , or maybe Two Boots (if looking for some more sustenance and heavy toppings). When I was living and teaching on the UWS, Sal and Carmines was the destination. Even if it meant trekking up 15 blocks in the slushy snow for a hot salty slice.
On a very sad note: Sal, of Sal and Carmine's passed away last week. Read about it here and here such a loss in the world of artisan pizza makers...

3) Pizza For Dinner: on those nights when you I am either too lazy to cook, to hot to cook, to far from a kitchen to cook, too poor to eat for more than $5. That is when pizza for dinner comes to play. Usually pizza for dinner is 2 slices and some beer (real or root). Ordering from where ever is closest. Amazing hot pies from Sal and Carmines or moderately decent Cafe Viva Pizza back in the olden days of the UWS. Joes of Bleeker or the red vinyl booths and glass boots of Two Boots, Park Slope.

So the gist of the blog is really to tell you all about the best pizza in the world. And that is at Di Fara's on Ave. J.
I know I am slow to the game. I know I am about 10 years behind the pizza times and I also know that you told me so many times over. Oh well. Better late than never, right??


Yes, I've read the new Newsweek's (trying to hard to be a less fluffy weekly) short editorial piece about NY slices. The writer mentioned some key pizza masters and laments the imminent death of the pizza masters who are not passing down their legacies to the next generation. For a wonderful NYC pizza article, check out this wonderful photo journal on The Eaten Path)



Hot, salty, crispy, delectable everything. Crust, sauce, cheese, fresh herbs cut to order and sprinkled liberally on each slice. ahhhh. heaven, if I believed in it, would be a slice of Di Fara's.

If you haven't explored the wonders of Midwood, Bklyn. Head over. In addition to the above magic of Di Fara's (beware the long lines and secret society rules to getting a slice without pissing people off), there is a strange shnitzle bar called Shnizies and an outpost of the Pickle Guys of the LES. Food, glorious food.

Great Pizza in Minnesota?

Ruby has, for as long as I've known her, sung the praises of Jakeeno's Pizza in South Mpls., founded by good old Jack Keegan in 1975. It's a total dive, but the pizza will blow you away! She actually grew up across the street from smells of the pizza shop and Jack would always donate free coupons to her school events. She's tried all kinds of pizza, but claims that Jakeeno's is still the best pizza she's ever had. Is it nostalgia or is Minnesota pizza really something to be reckoned with?

R: You know how NY pizza makers scrimp on their sauce and cheese, right? Well Jakeeno's is known for its generous portion of sweet delicious red sauce, a tangy flavor like no other sauce I have ever sampled, plus a plentiful dose of gooey oozing-hot cheese on a cracker thin crust. The cheese is so gooey that they cut their thin-style pizza in 2x2 squares that you eat with a knife and fork (the "Minnesota way") or just fold in half and stick in your mouth. Today Jakeeno's actually bottles and sells their sauce and Jack's daughters have taken over the biz.

M: I had my doubts. As I tend to. I know I love my pizza and have yet to find a slice worthy of any praise. NY pizza is the real deal. From Sal and Carmine's on Bway /103rd to Bleecker Street Pizza to Di Fara's on Ave. J, Bklyn. Also, slices here are $5?! what kind of a 'cheap' lunch is that? So when Ruby and Char decided that it was time for Jakeeno's, I was ready to take the plunge. It has been almost 3.5 months with no good pizza. What choice did I have??
One word. Delcious. Not NY but damn close. little cute bite sized squares, hot, melts, thin crust, sweet and tangy tomato sauce. Great topping combos. We ordered a half potato/rosemary half spinach, mushroom, ricotta. mmm. Take a look!