Uncle Paul's Produce Market
Uncle Paul's Produce Market
UNCLE PAUL’S PRODUCE
2310 SE Hawthorne Blvd, 503-484-8612, unclepaulsproduce.com
Local produce is abundant at this European-style open-air market. Uncle Paul’s philosophy speaks for itself: “Produce is meant to be outside. It stays fresher and tastes sweeter. It’s just a happier piece of food.” And locals couldn’t be happier with year-round availability of Northwest fruits, vegetables, jams, honey, filberts, berries and other seasonal favorites. Uncle Paul’s also offers a bounty of organically grown produce.
The festive setting of Uncle Paul's Produce
Although the current Hawthorne market’s grand opening was in early 2004, owners Paul and Calla Widerburg have over 30 years produce experience under their belts. Three decades of building relationships with local farmers is one of the primary reasons Uncle Paul’s is providing some of the freshest and most affordable organic and non-organic harvest in the Portland metro area.
The iconic green and white striped tents have become an indispensable neighborhood landmark to those who live nearby, and a sought after Hawthorne attraction to visiting Portlanders and tourists, alike. A trip to this unique market is sure to inspire the chef in all of us to attempt new and old culinary endeavors, with no shortage of easy-to-follow recipe cards available at your fingertips. The knowledgeable and friendly staff is waiting in the wings to help and to answer your questions – from which items are in peak season to how many apples you’ll need to bake that pie. Give it a try, and you’re sure to be one step closer to achieving your culinary dreams.
PORTLAND FARMERS MARKET EASTBANK
SE 20th at Salmon between SE Belmont & SE Hawthorne, portlandfarmersmarket.org
Portland Farmers Market
Another great way to show your support for our local farmers is to visit them at the Portland Farmers Market. After all, they come to you in five locations around the city, and at the Eastbank market just three blocks North of Hawthorne on 20th. What could be easier? The market is open every Thursday from early May through late September, from 3:30 pm to 7:30 pm. Enjoy the opportunity while you can.
The flavors that make the Northwest so distinctive are all available straight from the source. Wild salmon and oysters from Stonewall Banks Seafood, blackberries and raspberries from The Berry Patch, wild and cultivated mushrooms from Springwater Farm, and organic hazelnuts and wines from Arcane Cellars, are just a few of the local groups you can expect to see in our neighborhood.
Jacobs Creamery, based in White Salmon, WA, is another vendor you’ll want on your short list. They produce a variety of handmade artisan cheeses and European style dairy products, including specialty flavored and non-flavored dairy classics such as Olive Cream Cheese, Chive and Garlic Butter, Natural Greek Yogurt, Ricotta Spice Spread and an endless array of other creative and traditional delicacies.
Shopping at the Portland Farmers Market is a great way to experience seasonal foods, and with such a wide selection available, why not try your hand in the kitchen? Most of the vendors are happy to share recipes and cooking tips; some even have printouts and recipe cards for you to take home.
Food and fun at the Market
BAKED ACORN SQUASH WITH BROWN SUGAR & TOASTED HAZELNUTS
Cook time: 1hr 15min. Yield: 2 servings
INGREDIENTS
- 1 acorn squash, cut in 1/2
- 2 tablespoons brown sugar
- 2 tablespoons butter, softened
- 2 tablespoons maple syrup
- 1/4 cup hazelnuts
- Salt
- Freshly ground black pepper
DIRECTIONS
Hazelnuts: Preheat the oven to 350 degrees F. Spread the hazelnuts out on a baking sheet and toast in the oven for 10 to 12 minutes, turning after 5 minutes. (This can also be done in a toaster oven). Once toasted, move the nuts to a clean towel and rub to remove as much of the skin as possible. Chop coarsely and set aside.
Squash: Preheat oven to 400 degrees F. Scoop all seeds and stringy pulp from the cavity of the squash and discard. In a bowl, combine the brown sugar, butter, syrup, salt and pepper, to taste. Rub the inside of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in a preheated oven for about 1 hour until the squash is tender when pierced with a fork. Top warm squash with the toasted hazelnuts. Serve 1 half per person.
This recipe goes well with pork dishes, spicy sausage or a simply roasted chicken. Try it with your own favorite squashes and nuts.
2 Responses
July 7th, 2009 at 1:49 pm
Mmm….
I tried this squash recipe last weekend. It was awesome, the crunchy texture of the nuts complements the soft sweet squash. This will definitely be a fall/winter favorite.
September 2nd, 2009 at 4:03 am
Great site…keep up the good work.