Thursday, July 27, 2006

Grapevine July 30 Market

in this issue

--What's coming to the Market this week?
--Vendor News

--Upcoming Events

--Recipe - Grilled Vegetables

What's coming to the Market this week?

Raspberries and marionberries are pretty much over for the season. The heat and intense sun cut several weeks off the season. There will be Chester and Triple Crown blackberries though. Blueberries should be readily available as should selva strawberries. Cherry season is winding down but there should still be a decent supply. Peaches, plums and nectarines will be available and the first Gravenstein apples will be coming this weekend. Cantalopes including Charentais melons can be found at the market this weekend too.

Pole beans are coming in right now, including Fortex and Kentucky Wonder Wax. Summer squashes of all colors and shapes are coming in now too. Tomatoes will be in good supply with the varieties increasing each week. Salad greens, garlic, shallots, cabbage, kale, chard, radishes, carrots, beets and potatoes are just a few of the other vegetables you'll find this weekend. Check the availability list more information.

Vendor News

Baker & Spice, Cuisine Mentor, Vanveen Bulb, Vibrant Flavors, Salubrious, Sundance Lavender, Little Pots and Pans and Souper Natural are all back this week. After a few weeks out of th market, Stephens Farm returns this week. De Paula Chocolate and Tastebud is off this week but will be back next week.

Upcoming Events

Taste the Harvest August 13
Sample the best of the mid-summer harvest at the Market. Samples of everything from apples to zucchini will be available. Try something new!

Recipe - Grilled Vegetables

Summertime for most of us means outdoor cooking. You can't walk down a residential street without smelling something cooking on a grill. At this point in the summer, there are a lot of vegetables that can be easily prepared on the grill.

Kebabs are an easy way to grill vegetables. Summer squashes and zucchini, asian eggplant, onions and peppers work well. Cut the eggplant and squashes into 1/2 inch thick slices. Cut the peppers and onions into 1 1/2 inch pieces. Starting with the squashes, toss in a large bowl with some olive oil, salt and pepper, then thread horizontally onto skewers. Repeat with each vegetable, adding oil as needed in bowl to coat the vegetables. (Keeping the vegetables separate will insure that everything cooks evenly.)

Once the skewers are prepared place them on an oiled grill over medium heat. Grill for 5-10
minutes, turning over once. The vegetables should be lightly browned and tender. When done, remove vegetables from the skewers and place on a platter. Drizzle a little olive oil and basalmic vinegar over the vegetables. You can serve the vegetables warm or at room temperature.

Notes: If you are using wooden skewers, soak them for 20-30 minutes before using.
Medium heat means you can hold your hand about 5 inches above the grill for 5 seconds before it gets too hot.