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!