Grapevine June 11 2006 Market

in this issue
--What's coming to the market this week?
--Green Beans

Some of you may have wondered what happened to the market when your emails bounced back this week. Our web host upgraded our mail server over the weekend and the upgrade did not go as smoothly as planned. The server is now working properly. Thank you for your patience.

Little Pots and Pans is at the market this week. Oregon Gourmet Cheeses and Vanveen Bulb are back as well. Liepold Farms, Gee Creek Farm, Bear Creek Floral, Flamingo Ridge Farm and Ayers Creek Farm will be returning to the market over the next few weeks. See you on Sunday!

What's coming to the market this week?

Strawberries are the dominant fruit this week with Hoods and Totems both readily available. Cherries will be available in small quantities this week. Raspberries and Blackberries will be available in small quantities as well.

As for vegetables the following will be available:
Asparagus, beets, cucumbers, collards, cabbage, mustard greens, lettuce (redleaf, greenleaf, romaine, butter), bok choy, chard, kale, escarole, frisee, amaranth, mizuna, snap peas, snow peas, fresh garlic, fresh shallots, scallions, sweet onions, radishes, turnips, carrots, purple potatoes, red potatoes, zucchini, summer squash, tomatoes (hydroponic), morels, shitake and maitake.

Green Beans

Green beans are a vegetable whose arrival at the market marks the transition from spring to summer. Fresh green beans are easy to prepare are most often enjoyed steamed or sauteed. The recipe below is from the food blog, Simply Recipes. I came across the recipe last fall and saved it for this spring. Enjoy!

Roasted Green Beans with Onions and Walnuts

1 lb green beans, stem ends snapped off
1 Tbsp olive oil
Salt and pepper
1 Tbsp balsamic vinegar
1 teaspoon honey
1 teaspoon minced fresh thyme
2 medium thin-sliced garlic cloves
1/2 medium yellow or red onion, cut into 1/2 inch thick wedges
1/3 cup toasted chopped walnuts

1. Adjust oven rack to middle position, preheat oven to 450°F. Line rimmed baking sheet with aluminum
foil, spread beans and onions on baking sheet. Drizzle with olive oil; using hands, to coat evenly. Sprinkle with 1/2 teaspoon of salt, toss to coat, and distribute in an even layer. Roast for 10 minutes.

2. While roasting, combine balsamic vinegar, honey, thyme, and garlic slices in a small bowl.

3. After beans and onions have roasted for 10 minutes, remove from oven. Drizzle vinegar honey mixture over the beans and onions; use tongs to coat evenly. Put back in the oven and continue to roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12-15 minutes longer. Adjust seasoning with salt and pepper. Transfer to serving dish, sprinkle with toasted chopped walnuts, and serve.