Friday, September 09, 2005

Grapevine September 11 2005 Market

Grapevine-Hillsdale Farmers Market Newsletter
September 11 2005 Market

in this issue
--What's at the Market this week?
--Recipe - Ratatouille

School's back in session and the market going strong. This weekend it's "Tomato Mania!" at the market. Sample the wide variety of tomatoes available at the market and enjoy music by Greg Clarke.

A few vendors won't be at the market this week. Salvador Molly's and Fressen Bakery will miss this week's session but will be back next week. This week is the last week for Ayers Creek Farm until the winter market starts in November. If you love their fresh shelled beans then you better stock up this weekend. See you on Sunday!

What's at the Market this week?

Blackberries, blueberries and selva strawberries are still available. There should be a few raspberries available as well. The summer tree fruit - peaches, nectarines, pluots and plum - are in good supply too. More varieties of apples and pears will be coming in too. Watermelons and cantalopes will be plentiful too.

Tomatoes, of course, will be in good supply. From San Marzano to Green Zebra to cherry tomatoes, you'll have plenty to choose from. Lettuce and salad mix will be readily available as well as other greens including arugula, kale, collards, spinach and raddichio. Cabbage, broccoli and cauliflower (including orange cauliflower) will be at the market this weekend. Pole beans, corn, cucumbers (including persian, asian and lemon cukes), carrots, beets, sweet peppers, hot peppers, summer squash, and potatoes are some of the other vegetables available this weekend.

To the availability list

Recipe - Ratatouille

There are many recipes that defy classification in vegetable cookbooks. Ratatouille, a provencal dish made with equal amounts of eggplant, tomatoes and zucchini is one of those recipes. Depending on which cookbook you're reading, you'll find ratatouille under any of the three vegetables.

Essentially a dry stew, ratatouille is a versatile dish. The ingredients can be changed depending on availability of vegetables. It can be eaten hot or cold, cooked with meats such as lamb or veal, or eaten as is. All in all, ratatouille is great seasonal recipe.

To the recipe