Archive for July, 2016

Watermelon Sorbet


1 small watermelon, or 1/2 of a large watermelon
1 cup raspberries
3/4 cup sugar
2 tablespoons creme de cassis or raspberry liqueur (optional)
mint leaves (for garnish)


1.) Put the watermelon flesh, raspberries, sugar and optional liqueur into a blender and blend until smooth.
2.) Pour the mixture through a fine strainer into a large metal baking pan.
3.) Put the mixture in the freezer and stir with a fork every 30 minutes. Continue until the sorbet is frozen, but not completely solid.
4.) Garnish with mint leaves and enjoy!

watermelon ice

Image Credit: A Kitchen Addiction

Peach Crumble Bars

Yields ~24 bars


4 1/2 cups peaches, peeled, pitted and diced (about 8 small peaches, use firm but ripe)
1 3/4 cup granulated sugar, divided
3 1/2 Tbsp cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2 Tbsp orange juice
1 tsp orange zest (optional)
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup salted butter, cold and diced into cubes
1 large egg
1/4 cup sour cream
1 1/2 tsp vanilla extract
1 Tbsp Turbinado sugar (optional)


1.) Preheat oven to 375 degrees. In a small mixing bowl, whisk together 3/4 cup granulated sugar, cornstarch, cinnamon, nutmeg and ginger.
2.) In a large mixing bowl, toss peaches with orange juice and optional orange zest. Sprinkle sugar mixture over peach mixture and toss to evenly coat, set aside.
3.) In a separate large mixing bowl, whisk together flour, baking powder and salt. Cut butter into flour mixture with a fork or pastry cutter until mixture resembles coarse crumbs.
4.) In a small bowl, whisk together egg, sour cream and vanilla extract. Pour egg mixture into flour mixture and stir until well combine. Add in remaining 1 cup granulated sugar and stir until combine.
5.) Spread and press half of crumb mixture into an even layer in a greased 13×9 inch baking dish. Toss peach mixture once more and pour over bottom crumb layer and spread peaches into an even layer (spread juices evenly too). Sprinkle remaining crumb mixture over top of peaches into an even layer. Sprinkle top evenly with optional Turbinado sugar.
6.) Bake in preheated oven 45-50 minutes until golden.
7.) Serve warm with optional vanilla ice cream or allow to cool and cut into bars (Note: I prefer these bars warm but you could also serve them cold with sweetened whipped cream).
8.) Store bars in an airtight container in the refrigerator.


Recipe adapted from Cooking Classy
Image Credit:

Vendor Profile: Vagabond Silver

Vagabond Silver is a jewelry business owned by artist Mat Garriott. Garriott creates each of his one-of-a-kind pieces by hand, using materials found both locally and from around the world.

VS6What is your name and where are you from?
My name is Mat Garriott, and I am from Bend Oregon.

What is your background?
I grew up in Bend, but I have also lived in Montana twice.

What is the name of your business and what do you specialize in?
Vagabond Silver, and I make silver jewelry by hand using only simple hand tools.

When did you start your business?
I started my business in May of 2015.

What led you to start your own business?
I was a manager for a large corporation and was diagnosed with cancer. I knew I needed a change in my life and career. One day after coming home from chemotherapy, I found a book online about making jewelry. I read the book and was hooked. I had always admired old craftsman who made items without the use of machines and using only simple hand tools, so that is what I decided to do. No power tools are used in the making any of my pieces.

How does living in Oregon influence your business?
There are a lot of beautiful places to visit and explore in Oregon. There are also many beautiful stones in Oregon that can be used for jewelry such as Sunstones, Jasper, Agates and Obsidian.

What is unique about Vagabond Silver?
I only use simple hand tools when making my jewelry, no power tools at all. This adds variation from piece to piece that I make.

What is your favorite thing about owning your own business?
I get to be creative and challenged. I am entirely self-taught and this can be a blessing and a curse. Everyday I get to do what I want. If I want to try and develop a new style or piece I can. In being self-taught, I can experiment with styles that work for me and I am not limited to a certain way someone else is teaching me. But, when I run into a challenge, I don’t know how to handle it, and it can take me a while to find a way to make a process work well. But, again this allows me to learn and I never know what direction my new knowledge may take me.


How long have you been involved in the farmer’s market?
This is my first season working with the Farmer’s Market.

What is your favorite thing about the farmer’s market?
I like meeting new people who are interested in my work. My process is different than other craftsmen, so I like to be able to explain to people in person what I do and why. Jewelry buying is personal and most people like to see and touch a piece close up before buying.

Where can you be found online?
My website is You can also find me on Instagram (@vagabondsilver) and Facebook (Vagabond Silver).

Zucchini Fritters

Adapted from Smitten Kitchen
Yield: About 10 fritters

1 pound zucchini
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Salt to taste
Black pepper to taste
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive oil for frying

Dipping Sauce (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

1.) Preheat oven to 200 degrees and prepare a baking sheet.
2.) Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.
3.) In a large bowl, toss zucchini with coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. Try to get rid of as much liquid as possible, as this prevents your fritters from getting soggy.zucchini fritters just a taste
4.) Return zucchini shreds to bowl. Taste and add more salt if necessary. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.
5.) In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more.
6.) Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter.
7.) For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving.

These fritters keep well chilled in the fridge for the better part of a week or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.


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Image credit:

Vendor Profile: Hubrich Farms

Hubrich FarmsWhat is your name?
My name is Grant Hubrich.

What is your background?
I was born and raised in Puyallup, Washington. I paid my way through college working on a bulb farm in Puyallup. I earned a BS degree in chemical engineering from Washington State University in 1979 and started work for Intel Corporation in Aloha that June. I met my wife, Sandy, while working at Intel. We were married in 1984. We have one son, Garrett, and one daughter, Kayla. Garrett works with Sandy and I on the farm. Garrett lives on the farm with his wife, Brittnee.

What is the name of your business and what do you specialize in?
The name of our business is Hubrich Farms. Our specialty is actually forced bulbs, mainly tulips. We sell annuals and produce at the farmer’s market.

When did you start your own business?
We bought the farm in May of 1983 and started selling produce at the Hillsboro Farmer’s Market that summer. IMG_1653-2

What led you to start your own business?
I was fortunate to have a lot of positive role models growing up. Between my father and Neil Van Lierop, the owner of the bulb farm I worked on, I reached adulthood with no lack of confidence in my abilities to “make it in the world”. When work at Intel quit being fun, I knew there was a better way. I knew it was possible to be productive and have fun at the same time. I left Intel in January of 1992.

How does living in Oregon influence your business?
I came to Oregon for my high tech job, luckily it also had a climate conducive to growing tulips and lots of other things.

What is the most unique thing about your business?
Almost everyone that I meet that knows anything about farming is surprised by the diversity of the crops we raise on the less than two acres we farm.

What is your favorite thing about owning your own business?
Every night I know that if I want to just get up and go fishing the next day I can. The next day I usually get up and go to work, but it is the thought that counts! On a more serious note we like providing fresh flowers and produce to an appreciative customer base. HF1-1

How long have you been involved in the farmer’s market?
Since 1983.

What is your favorite thing about the farmer’s market?
I like the people, both the customers and fellow vendors.

Where can you be found online?
You can find us on Facebook, or email us at

Cherry Lime Popsicles

Recipe adapted from Skinny Taste

1 lb cherries
1/2 cup water
1/4 cup sugar
3 tbsp fresh lime juice

1.) Remove the stems and pits from the cherries.
2.) In a saucepan over medium heat, combine the cherries, water, sugar, and lime juice. Cook for 10-15 minutes, or until the cherries are very soft and cooked through. Remove from heat and let the mix cool to room temperature.
3.) Puree the cherries and their liquid and put the mixture through a fine sieve.
4.) Pour into popsicle molds and freeze.

Image Credit:

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