Thursday, July 06, 2006

Grapevine July 9 2006 Market

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

Despite the cool weather in the middle of the week, it looks like the summer sun and temperatures will return this weekend. There is a lot going on this weekend. Ron Fowler will be playing at the market. We also have the Neighborhood Emergency Teams in SW Portland at the market explaining their role in emergency situations.

One major downside of a successful market vendor is having demand exceed supply. Dave's Killer Bread and Pastrami King both have to pull out of the market for now. We will miss them and wish them well.

In other vendor news, Flamingo Ridge Farm returns to the market this week with their Oregon Star Tomatoes and other summer vegetables. Cuisine Mentor, Little Pots and Pans, The Smokery and Vibrant Flavors are off this week. DePaula Chocolates and Freddy Guy Filberts will be at the market this week. See you on Sunday!

What's coming to the Market this week?

Tree fruit such as cherries, apricots and peaches should be readily available this week. Raspberries in multiple colors (red, purple, black, white) should be in good supply too. The supply of strawberry varieties such as Hood and Totem are winding down but the everbearing variety Selva should be coming in soon. Blueberries, marionberries, loganberries, boysenberries and currants will be readily available.

As for vegetables, tomatoes are coming in now. Cucumbers, summer squash, zucchini, lettuce,
potatoes, snap (edible pod) peas, beets, arugula, basil, parsley and cilantro are some of the other items coming in this week. Check the availability list for a farm by farm product list.

Availability list

HBPA Pancake Breakfast
The Hillsdale Business and Professional Association (HBPA) will be holding its 30th Annual Pancake Breakfast on Sunday July 30th in the Casa Colima Parking Lot, 6319 SW Capitol Hwy (across the street from Baker and Spice). The breakfast runs from 8:30AM-Noon.

The Hillsdale Alliance is holding a used book sale in conjunction with the breakfast. The book fair will run from 8:30AM-2PM. Proceeds from the sale will be used to fund community building activities and establish a community foundation. Alliance volunteers will be at the market collecting books at the SW Capitol Hwy entrance of the market until July 23rd.

Tomatoes are a great summer vegetable. Raw, grilled, roasted or cooked there are so many possible ways to prepare them. Tomatoes are often associated with Italy, Spain and France but along with potatoes are actually a New World vegetable. Many recipes call for peeling and seeding tomatoes. Here's how you do it. Set a pot of water to boil. Cut an X into the bottom of the tomatoes. Once the water is boiling drop the tomatoes into the water for about 30 seconds. Remove the tomatoes, drop into ice cold water to cool. Starting at the X, peel the tomatoes. The skin should come off easily.( If not, drop back in the boiling water for 10-20 seconds.) After peeling, cut the tomatoes in half, scoop or squeeze out the seeds. Below are two quick summer recipes using tomatoes.

Tomato concasse
Pasta with tomato sauce is a meal we often associate with Italian food. Tomato concasse (concasse is a chopped mix) is a quick sauce option. It's basically chopped tomato with salt and
pepper. Starting with peeled and seeded tomatoes (see above) chop as fine as you want and add salt and pepper(and basil if you want). Cook your favorite pasta, top with the concasse and serve.

Gazpacho is a popular cold summer soup from Spain. There are many variations. Below is a pretty simple one.

1 medium cucumber, peeled and seeded
1 medium red onion, peeled
2 medium garlic cloves, peeled
3 medium tomatoes, peeled and seeded
3-4 tablespoons sherry vinegar or white wine vinegar
1/4 cup olive oil

Place the vegetables inf a large food processor. Process at high for 1 minute until you have achieved a smooth sauce-like texture. Add the salt, pepper and vinegar. Pulse to incorporate.
While the processor is running, open the feeder top and drizzle in the oil. Chill soup until ready to serve.