Grapevine July 23 2006 Market

in this issue
-- What's coming to the Market this week?
-- Cool Salads for Hot Summer Days

It's definitely hot enough for all of us this weekend. We'll have all the canopies and umbrellas out and lots of cold water too. This weekend is the last weekend to donate books to the Hillsdale Alliance book sale. Drop off your books with the Alliance volunteers at the Capitol Highway entrance to the market.

Several vendors are off this week: Cuisine Mentor, Vanveen Bulb, Vibrant Flavors, Salubrious, Sundance Lavender, Oregon Wild Salmon, Little Pots and Pans, and Souper Natural. All will be back next week. Cherry Country will be here for just this weekend with their certified organic Royal Ann Cherries. See you on Sunday!

What's coming to the Market this week?
This weekend's high heat will have its influence on a number of crops this week. The berry supply will be the first to suffer. According to Anthony Boutard of Ayers Creek Farm, photosynthesis shuts down above 80 degrees and ripening slows down. Another problem is damage from ultraviolet(uv) radiation. Moisture in the air normally dissipates the UV radiation but the high temperatures dry out the air. Most berry farmers will be watering from dawn to dinner in order to limit the UV damage.

Other fruit like apricots, peaches and nectarines should be OK. Cherries should be fine too. Apples and melons are a little ways off though there may be Gravensteins next week.

The high temperatures will slow down the vegetables too with lettuce and other leafy greens being the crops most affected by the heat. Still, you should find plenty of vegetables including carrots, beets, radishes, cucumbers, zucchini, potatoes and cabbage. Check the availability list for details.

Availability List

Cool Salads for Hot Summer Days
Let's face it. When the temperatures get into the high 90s, no one wants to cook. Fortunately, you have a lot of no-cook options with the summer harvest, all of them quick and simple. Here are a few.

Greek Salad
Chop a few tomatoes. Combine in a bowl with sliced cucumbers, red onion, black olives and feta. Add olive oil and chopped fresh oregano or marjoram.

Peach-Arugula Salad
Wash and trim one bunch of arugula. Cut a peach in half and cut into thin slices. Cut 1/2 of a small sweet onion or red into thin slices. Combine 1/4 cup olive oil and 1 tablespoon balsamicvinegar in a large bowl. Add the other ingredients, toss, salt to taste and serve.

Note: Feta cheese makes a nice addition to this salad. You can also substitute a nectarine for the peach or use a combination of the two.