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.