Summer is for Farmer's Markets

My new favorite past time living in SE Portland is to bike to the Hollywood Market on Saturday mornings and shop for fresh, local produce.  I've discovered that my shopping habits remain the same even when I shop at the Farmer's Market. I love returning to the same vendors, getting the same amazing fresh, organic ingredients, but do my best to creatively come up with a new way to use that ingredient. I think my favorite vendor of the summer has been Peak Forest Fruit. They sell a variety of wild mushrooms, which I always find myself buying, even if I have no idea what I am going to do with them. The little fungi are just so tempting! They also have the best cherries I've ever had! Needless to say, I've become a loyal customer.


One vegetable at the market that keeps calling my name is the colored chard. It's like vegetable eye-candy. Seriously...it must be a crime to have a vegetable look this good. I'm a sucker for color...and it comes in rainbows. I have to admit I've never tasted, bought, or cooked chard. Every time I go to the Farmer's Market I walk by this lusciously seductive vegetable.... it calls my name.... yet I just cant find the courage to buy it. I'm intimidated. I don't know how to cook this stuff...and it's probably not going to look as good as it does displayed in all it's glory at the market when I cook it. New goal.....Purchase alluring green vegetable and attempt to make it appetizing and potentially delicious. 

Colorful Swiss Chard

In honor of Farmer's Markets and the approach of summer's end, I decided to make one of my favorite late summer meals this evening....Roasted Tomato Soup. The secret to this amazing soup is using a variety of tomatoes. I like the big beefsteak, mixed with a few early girls, romas, heirloom, and the long skinny kind (I cant remember their name, it starts with an "m"...you'll figure it out when you go to the market). It's delightful with a grilled mozzarella and pesto sandwich. :) Happy Eating!

Get the recipe at Making it Spicy.

-Erica Stillar 

Fonts

Hey everyone!

It was brought to my attention today while viewing my blog on my work computer that the really cool font I found to use for Thirty and Famished isn't viewable on computers that don't have it downloaded. So...if you would like to have the fabulous font, it's called Pea Kensey, and you can download it for free at this link:

http://kevinandamanda.com/fonts/fontsforpeas/pea-kensey/

-Erica Stillar 

My love for food....the history behind the passion

I'm technically not 30 yet....29 years, 4 months, and 16 days to be exact. But I figured, might as well get a head start on Thirty and Famished because.... one, I'm emphatic about food and this is a good idea.... two, it builds suspense leading up to the big day I do turn 30...and three....because I can. And gosh dang it, who doesn't want to read about my exceptional taste in food and drinks and all things related?.......That's what I thought!

So anyways...how did it I come to love and appreciate food so much? I think I have my snobby food family to thank for that. As early as I can remember I have been surrounded by fresh, quality, fabulous food. My dad is a salmon fisherman...I remember having salmon BBQ every summer (keep following and I might just share our family secret "salmon sauce" recipe for you). My mom is Italian.....I spent Sunday's at Grandpa's eating homemade spaghetti sauce and meatballs and other delicious Italian goodies. The Comella's come from a long line of Sicilian immigrants that worked in the produce industry for generations. My Uncle is the notorious NW Produce Guy, Frank Comella. Frank owned his own produce store in SW Portland. My Grandpa often worked along with him and graciously brought our little family a box, yes an entire box, of FREE produce every week! 

And people wonder why I love vegetables so much.

I grew up in the most ideal situation to foster an appreciation for food. What kind of kid gets fresh salmon, produce, and homemade Italian meals every week? So I blame my parents for being so snobby. Thanks mom and dad, I owe you one! I also just happen to grow up in a family of great cooks. My younger brother is one of those people that can whip up a gourmet meal out of 5 random ingredients in the kitchen and make it look like a stroll in the park. He's got some pretty good signature dishes, but I think I might be able to give him a run for his money. Hmmm....Maybe we'll have to do an iron chef sibling rivalry competition....more on that later.  But, in all seriousness, I wouldn't have my love for cooking if it weren't for him, so thank you little brother (he's a lot bigger then me in real life). I also have to give a shout out to my dad's dad, Papa. Papa had a strange way with the kitchen....his style was more like "put everything in the Thanksgiving stuffing, including the kitchen sink." I attribute my eagerness to try random, crazy, exotic foods to him....although I don't think I will try putting turkey gizzards into my Thanksgiving stuffing anytime soon. 

With all of this indulgence and rich history, I find it severally ironic that I married a man that grew up in a family of 10, where food meant function, not pleasure. Think french toast, rice, casseroles, and mac and cheese. Gross. You should have seen my face when I found out that most of them had never tried Thai food before....really? These people even exist? So I guess this points out another important reason I must share my love with the world as quickly as I can....my husband's family needs to have their horizons' broadened. 

This is for you....and all those like you. 

One more shout out before I start this culinary journey....My dear friends Marlo and Porsche. I probably wouldn't have started this blog if it weren't for Marlo's boss pushing her to come up with a blog for "extra credit" (who does that anyways), and for Porsche actually coming up with the name, "Thirty and Famished." The idea sort of died as soon as it was brought into our little friend circle....so, because I am a visionary, and I am passionate about food...I'm just running with it! :) Thanks girls for letting me use this idea for my own personal fulfillment.  

Thirty and Famished will be an on-going personal editorial of all things culinary I enjoy. I'll share some of my favorite recipes, tell you about some secret Portland hot-spots, and give you way too many opinions about anything and everything you can eat or drink. I don't promise I'll be exceptionally witty or funny. I also don't promise that you will learn anything of great value that will better the world around you. But I do promise that I'll freely give away all towards the pursuit of creating food-loving disciples like me. 

Enjoy! :)

-Erica Stillar