Thursday, June 29, 2006

Grapevine July 2 2006 Market

in this issue
--What's coming to the Market this week?


The weather forecast looks a bit cooler than last Sunday. It will still be warm but not to worry. This weekend the market holds it 3rd annual Red, White and Blueberry Sundae Sunday. Vanilla ice cream topped with local strawberries, raspberries and blueberries are just the thing to keep you cool on a warm summer day.

De Paula Chocolates, Fressen Bakery and Sundance Lavender Farm are off this week but will be back next week. Salubrious will be back at the market this week. This Sunday is also Jam Day with Josh Kadish. See you on Sunday!

What's coming to the Market this week?

Last week's hot weather has taken its toll on several crops. Snow peas are one. Raspberries didn't do well in the heat either. Raspberries will be available but expect a shorter season this year. Tomatoes on the other hand enjoyed the hot weather and should be available this weekend. Cherries will be in good supply with several varieties available including Bing, Royal Ann, Chelan and Stella. Apricots are starting to show up and there should be a decent supply this weekend. Check the availability list for a listing by farm.

Availability list


"What is frikeh?" was the an oft-asked question last week. Frikeh is parched or roasted green wheat. The wheat is harvested, burned and then threshed leaving a chewy green grain. Frikeh is common in Syria. You can learn more about frikeh and see photos of its preparation here.

To prepare frikeh, rinse the grains and then combine one part frikeh and two parts water in a pot of water. Bring to a boil and then simmer for about a half hour. Frikeh can be used in recipes calling for rice or bulgher. Tabbouleh is simple summer salad where you can use frikeh.


1 cup cooked frikeh (cooled)
6 tablespoons olive oil
2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)
1/2 cup finely chopped fresh mint (about two bunches)
2 medium tomatoes, cut into 1/4-inch pieces
1 seedless cucumber*, peeled, cored and diced
1/2 cup finely diced sweet onion or scallions
6 tablespoons fresh lemon juice
Salt and pepper to taste

Wash and dry parsley. Finely chop leaves and small tender stems. Wash and dry mint, remove leaves from stems and finely chop. Combine mint, parsley, onion, tomato and cucumber in a bowl. Add frikeh, olive oil and lemon juice.

Note: Tabbouleh recipes are, as Captain Barbosa in Pirates of the Caribbean would say "more like guidelines". If you like more grain in your tabbouleh just add more frikeh.