Thursday, July 13, 2006

Grapevine July 16 Market

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

After a rare, rainy July day on Wednesday, we should have nice weather this weekend. If you're in the mood to make jam, you'll have plenty of berries to choose from plus a lot of other good food. There will be a wide variety of perennials and bulbs to choose from too. It really isn't too late to plant.

The Smokery, Little Pots and Pans, Blossom Vinegar and Vibrant Flavors are all back at the market this week. De Paula Chocolate will be back next week. Stephens Farm will be back on July 30th. Don't forget, the Hillsdale Alliance is collecting books for its book sale for the next two weeks. Just bring your books to the Capitol Highway entrance of the market. See you on Sunday!

What's coming to the Market this week?
Berries and cherries top the fruit list this week. Expect to find blueberries, black, red and purple raspberries, marionberries, loganberries and boysenberries. There may be some strawberries around but not much. As for cherries, you should find a good selection including Bing, Chelan, Stella and Royal Anns. Peaches and apricots will be in good supply too.

As for vegetables, tomatoes will be much more plentiful. Lettuce and other greens will be in good supply as will green beans, onions, carrots, fresh herbs, summer squash and zucchini. Check the availability list for details.

Availability list

If you love berries, Oregon is the place to be in July. Strawberries, blueberries, raspberries, blackberries, marionberries, olallieberries, loganberries are some of the berries you'll find at
the market this month. Here's an easy recipe from the Oregon Raspberry & Blackberry Commission that uses a variety of berries.

Very Berry Cobbler

5 cups berries (any combination of raspberries, blackberries, sliced strawberries, blueberries,
boysenberries or olallieberries)
1/3 cup sugar
1 Tablespoon flour
optional splash of kirsch or lemon juice

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 Tablespoon sugar
4 tablespoons (1/2 stick) unsalted butter, chilled
1 cup buttermilk

Preheat oven to 375°F. In a 10 to 12 inch glass pie plate (or 2 quart baking dish), mix together the berries, sugar, flour and the kirsch or lemon juice, if using. Bake the berries in the oven for 30 minutes, stirring once during baking. After 30 minutes, remove the berries from the oven and make the biscuits.

In a medium sized bowl, stir together the flour, baking powder, soda, salt and sugar. Cut the butter into the mixture either with a food processor, a mixer or by hand (Tip: try using the large holes of a cheese grater, it works well) the butter should be the size of corn kernels. Stir in the buttermilk just until the dry mixture is thoroughly moistened. With a big soup spoon, drop six large mounds of the dough over the fruit in various places. Brush with egg wash, if desired. Bake for 20 minutes.