Thursday, June 01, 2006

Grapevine June 4 2006 Market

in this issue
--What's coming to the Market this week?
--Recipe - Strawberry-Spinach Salad

"Do you know how to tell it's springtime in Oregon? The rain is warmer." So said a caller from Portland on NPR's Talk of the Nation this week. There are other ways too, like longer days, the Rose Festival or Hood strawberries. Yes, Hood strawberries will be available at the market starting this weekend.

This weekend marks the beginning of the expanded bus service for the number 39 bus line. The line will now come up to Hillsdale . The inaugural run will stop at SW Sunset Blvd and SW Capitol Hwy around 11:30. The 39 will run between Lewis & Clark College in Collins View neighborhood and Hillsdale.

It's the first Sunday of the month and that means it's Jam Day at the market. Josh Kadish will be leading an open mike session at the market. Wiggles the Clown will be at the market this weekend too. See you on Sunday!

What's coming to the Market this week?

Hood strawberries will be in good supply as will several other varieties. The cherry season is a few weeks away but some early varieties have shown up in small quantities at the mid-week markets and may be around this weekend. There should be greenhouse grown raspberries too.

As for vegetables, asparagus will be around for a few more weeks. Green, white and purple varieties will all be available this weekend. Snap peas, another spring crop, will definitely be available. Other vegetables you'll find this weekend include lettuce (romaine, greenleaf, redleaf and others), kale, spinach, chard, mustard greens, collards, sweet onions with tops, shallots with tops, turnips with greens, broccoli, cabbage, kohlrabi, green garlic, carrots, radishes, beets, potatoes, cucumbers, zucchini, cultivated maitake and shitake mushrooms, morel mushrooms and hydroponic tomatoes.

Recipe - Strawberry-Spinach Salad

This recipe from Mariquita Farm, an organic farm near Watsonville, California, puts to good use two ingredients you will find at the market this weekend, strawberries and spinach.

Spinach-Strawberry Salad with Goat Cheese Bruschetta

serves 6

1/4 C sugar
2 tbsp. sherry or white wine vinegar
1 1/2 tsp. sesame seeds, toasted
1 1/2 tsp. olive oil
1 tsp. minced red onion
1/4 tsp. poppy seeds
1/4 tsp. Hungarian sweet paprika
1/8 tsp. salt
6 C torn spinach (about 1 lb.)
2 C halved strawberries
2 tbsp. slivered almonds, toasted
1 log goat cheese, cut into 6 slices
6 slices french bread, toasted

Combine the first 8 ingredients in a jar; cover tightly and shake vigorously. Combine the spinach and strabwerry halves in a large bowl and toss gently. Pour the dressing over the spinach mixture, tossing gently to coat. Spoon one cup of salad onto each of six plates; sprinkle each serving with 1 tsp. toasted almonds. Spread cheese over toast slices; top each salad with 1 bruschetta.