Thursday, March 23, 2006

Grapevine - March 26 2006 Market

in this issue
--What's coming to the market this week?
--Recipe - Green Chicken Curry

This weekend marks the end of the 2005-2006 Winter Market season. Despite challenging weather conditions, we successfully held ten market sessions. Thank you to all the diehard supporters who came no matter the weather and to the vendors who drove to Hillsdale no matter the weather. We also owe a big thank you to the Pacific Artists Dance Center for hosting us this winter.

We've two treats for everyone this weekend. First, Tastebud Farm returns to Hillsdale with its wood oven this weekend. Mark will be serving bagels and lamb ribs. Second, Chef Mona at Cuisine Mentor will be debuting her new line of fresh Thai curry pastes this Sunday. See you on Sunday!

What's coming to the market this week?

We're in between seasons right now. Winter crops are starting to taper off and the spring crops aren't quite ready yet. I can't wait for the first asparagus of the season. In the meantime, there is still a lot of good local produce available. Broccoli, cabbage, cauliflower, rapini, lettuce, salad mixes, hydroponic tomatoes, wild and cultivated mushrooms, carrots, beets and potatoes are just a few of the things you'll find at the market this weekend.

Availability List

Recipe - Green Chicken Curry

Chef Mona of Cuisine Mentor is well known for her spice mixes at the market. Less well known is that Mona studied traditional Thai cooking in Thailand. Mona has put her training to work and has developed a line of six fresh curry pastes which she will be previewing this weekend at the market.

Here's Chef Mona's Green Chicken Curry recipe.

1 tablespoon oil
2 oz. CuisineMentor Thai Curry Paste - Green
13.5 oz can coconut milk
1/2 cup water or broth
12 oz boneless chicken breast, cut in 1 inch pieces
2 tablespoons fish sauce
2 teaspoons sugar
2 cups assorted vegetables in bite size pieces
1/3 cup fresh basil leaves, preferably Thai basil

Heat oil in saucepan. Add curry paste and cook, stirring until fragrant, about 2 minutes. Add half of the coconut milk. Simmer about 5 minutes, stirring occasionally. Add Water or broth, chicken and remaining coconut milk. Simmer about 10 minutes. Add vegetables, simmer for 5 minutes until vegetables are tender. Add fish sauce and sugar. Stir in basil leaves before serving. Serve with jasmine rice.

Friday, March 10, 2006

Grapevine 12 March 2006 Market

in this issue

--Weekly Market begins May 7
--What's coming to Market this week?


One year ago, the weather going into the market weekend was 60 degrees and sunny. As I write this newsletter, it's 36 degrees outside and snowing. What a difference a year makes. At least the weather forecast for Sunday is better, warmer and some sun.

For all of you who have been patiently waiting for filberts, your wait is over. Freddy Guy Filberts comes back to the market this weekend. Stock up on filberts and ask Barb about her visit to filbert farms in Italy. Western Oregon Organic Farms from Aurora will be at the market this weekend as well. See you on Sunday!

Weekly Market begins May 7

The Hillsdale Farmers' Market's fifth season begins on May 7, 2006. The market will run weekly through the month of October and will be held in the Wilson High-Rieke Elementary parking lot. As always, the market hours are 10AM-2PM.

The Rieke Elementary School Art Fair will also be held on May 7 in the Rieke Gym. The Art Fair will have many children's activities, music and many local artists.

What's coming to Market this week?
I really thought we were done with cold weather a few weeks ago. Silly me. Needless to say, snow will make harvesting interesting to say the least. Nonetheless, you should still find a good selection of greens including kale, arugula, chard, lettuce and collard greens. Root vegetables will be in good supply as will broccoli, cauliflower, broccoli raab and wild and cultivated mushrooms.

Beyond produce you'll find a great selection of meats, cheeses, nuts and prepared foods including buffalo, muscovy duck, eggs, pestos, soups, breads, pastries, honey, sauces, spice mixes and more. There will also be a good selection of hardy perennials, tulips and daffodils to choos from as well. Check the availability list for details.

Availability list

Rapini,despite its appearances, is more closely related to turnips rather than broccoli. Also known as broccoli raab, rapini has a broccoli flavor with a bit of the peppery bite of mustard or turnip greens. Its small stems makes it a relatively easy vegetable to cook and the vegetable is popular in Italian and Chinese cooking.

The simplest way to prepare rapini is as follows:
While bringing about 3 qt. of water to a boil, wash and cut one bunch of rapini into one inch pieces. Stir in the rapini and 2 teaspoons salt and cook until wilted, 2 to 3 minutes. Drain rapini, rinse and fill pot with cold water and add rapini back to pot. Drain rapini again. The blanched rapini can be used several ways. For a side dish, heat some chopped garlic with olive oil over medium high heat. Once the garlic begins to sizzle, add the blanched rapini, cook for a minute or two, stirring until the rapini and garlic are mixed together, then serve. If you add cooked pasta like penne along with pine nuts and parmesan cheese, then you've a quick meal. Enjoy!