Grapevine September 3 Market

--What's coming to the Market this week?
--What's in your kid's lunchbox?
--Salsa

What's coming to the Market this week?

Peaches and melons top the list this week. Blueberries and blackberries are still in good supply too. Strawberries, apples (Gravenstein, William's Pride) and raspberries should be available too.

As for vegetables, corn and tomatoes will be plentiful this week. You will find a wide variety of greens too, including lettuces, kale, chards, spinach and arugula. Carrots, beets, cucumbers, cabbage, fennel, potatoes, onions and radishes will be in good supply too. Check the availability list for a more complete listing.

There are several vendors who don't attend the market weekly. We're adding this list of who's inand who's out of the market this week to make it easier for you to plan your shopping.

In:
*De Paula Confections*
Little Pots and Pans
Freddy Guy Filberts
Blossom Vinegar

Out:
Cuisine Mentor back September 24
Vibrant Flavor back next week
Nonna's Noodles back September 17
Sundance Lavender back next week
Salubrious back next week
*Souper Natural back next week*
*Flamingo Ridge Farm back next week*

What's in your kid's lunchbox?

It's hard to believe but school starts in less than a week. Make sure your kids start out with an A+boosted by all natural foods and fresh produce available at the market. From apples to zucchini and all the greens in between, there's always plenty to choose from.

Market vendors are already planning products for healthy lunches and dinners. From Little Pots & Pans's vegetable tarts to Salubrious's spreads and tortas there are many options for an easy, greattasting lunch or easy dinner for kids and adults on the go. Add breads from Baker & Spice and Fressen, cheese from Fraga Farms and Oregon Gourmet and meats and seafood from Nizich Farm, Sweet Briar Farm, Linda Brand Crab and Oregon Wild and you've got complete meals.

We will have a dietitian visiting the market on September 24th and October 8th will meal planning ideas for school lunches and meals during the week. Stop by and pick up some recipes.


Salsa
Salsa became the most popular condiment in the US a few years ago. There are many good canned salsas on the market but nothing beats fresh salsa. Salsa is also incredibly easy to make too.

Most often made with tomatoes, there are many other possibilities. Salsa verde, made with tomatillos, is also popular. There was a salsa verde recipe in The Grapevine last year. You can find that recipe here.

Many fruits work well in salsa recipes too. Here are two more recipes: a tomato salsa recipe and a peach salsa recipe. Enjoy!

Tomato Salsa

3-4 medium sized fresh tomatoes (from 1 1/2 lb to 2 lb)
1/2 onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), minced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper

Finely dice the tomatoes and put in a medium sized mixing bowl. Add the peppers, onion, lime juice, and cilantro. Mix together, add salt and pepper to taste, then let sit for at least 30 minutes.
Taste after 30 minutes. If salsa seems too spicy, add another tomato.

Peach Salsa

3 large peaches, skinned and diced
1/2 onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), minced
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
Salt and pepper

Combine all the ingredients in a medium bowl. Add salt and pepper to taste. Let sit for 30 minutes. If salsa is too hot add another peach.

Note: If you are nervous about using hot peppers,cut the amount in half then add more to taste.

Grapevine August 27 Market

--What's coming to the Market this week?
--Tomato Mania!

What's coming to the Market this week?

From cantaloupes to watermelons, you will have your choice of melons this weekend. Blueberry season is starting to wind down but you should still be able to find some this weekend. Blackberries, strawberries and raspberries should be readily available. There will be plenty of peaches and nectarines. As for apples, you should find Gravensteins and William's Pride.

There will be plenty of tomatoes this weekend. You should find many varieties of eggplants and cucumbers this Sunday too. Pole beans, lettuce, spinach, arugula, kale, cabbage, broccoli, summer squash and a whole lot more will be in good supply too. Check the availability list for details.

Tomato Mania!

Tomato Mania is the market's annual tomato celebration. We'll have samples of all the tomato varieties available this weekend. This is your chance to try something new.

There are many great ways to prepare tomatoes. Below is a simple recipe using tomatoes and summer squash.

Summer Squash with Tomato

2 lbs squash and/or zucchini, sliced
1 bell pepper (choose your color), seeded and sliced
1 large tomato, peeled and cut into wedges
1 small onion, sliced
1 clove of garlic, chopped
2 tablespoons olive oil
Salt and pepper

Combine the olive oil, onion, garlic, pepper and sliced squash in a large saucepan and place on medium high heat. Stir occasionally to prevent sticking. Once the vegetables begin to brown, remove from heat and cover.

Place the tomatoes in a separate frying pan and place on medium high heat. Cook for about five minutes, stirring occasionally. Once some of the tomato juice has evaporated, add the tomatoes to the other vegetables. Salt and pepper to taste.

This dish can be as a side dish or you can add a tubular pasta like penne and you have a main dish. You spice things up a little with a pinch of crushed red pepper too

Grapevine August 20th Market

in this issue
--Captain Cabbage contest this Sunday
--What's Coming to the Market This Week?
--Pimientos de Padrón

Captain Cabbage contest this Sunday

Salvador Molly's celebrates the abundance of farm fresh local produce and their support of farmers markets with two fundraising events. This Sunday, the Hillsdale location will host The Captain Cabbage contest and donate 20% of Sunday's sales to the market.

How do you enter the contest? Just decorate a cabbage head at the market and then bring your masterpiece to the restaurant at 1523 SW Sunset Blvd. While you're there, just mention the market and you will receive a free appetizer, blue firecrackers - wonton chips dusted with chile Amarillo-lime salt with blueberry-chipotle sauce for dipping. The winner will be chosen at 4:00 pm. Grand prize will be a Hillsdale Farmers Market market bag filled with goodies and Salvador Molly's gift certificate. Other prizes will be awarded too!

The second Captain Cabbage contest will be held on Sunday, August 27 at Salvador Molly's Eastside location (3350 SE Morrison) and the donation will benefit Portland Farmers Market's Eastbank market held on Thursday evenings at SE Salmon St. and SE 20th Ave.

What's Coming to the Market This Week?

You know it's summer when the farmers start bringing their bigger trucks and start moving pallets of watermelons. Other melons will be plentiful too including Galias and Charentais. Blueberries, blackberries and strawberries will be in good supply. You'll find plenty of peaches, nectarines and plums too. Though still the early part of apple season, their will be plenty of Gravenstein and William's Pride available.

If the pallets coming off the trucks aren't filled with watermelons, then the bins are filled with corn. White, yellow or bi-color it's buyer's choice this weekend. Tomatoes will be plentiful in amount and varieties. There will be plenty of basil around for all you pesto lovers and many other fresh herbs as well. Green beans, lettuce, spinach, arugula, cabbage, broccoli, summer squash and a whole lot more will be in good supply. Check the availability list for details.

Pimientos de Padrón

There are very few US farms growing pimientos de padrón ( a spicy pepper from Galicia in Spain). Two farms at the Hillsdale Farmers' Market, Ayers Creek Farm and Viridian Farms grow this Spanish delicacy. Here is a traditional (and quick) recipe from Viridian Farms'
website.

Pimientos de Padrón

olive oil
Kosher or coarse salt

Using a shallow frying pan, add enough olive oil to coat the bottom. Then add a bit more oil. Heat the oil then add the peppers whole and sprinkle with a little salt. The peppers are ready as soon as white blisters begin to form on the skin. Remove the peppers from the pan and place on a plate with a paper towel. The peppers will deflate when removed from the heat. Hold the pepper by the stem and eat whole.

Grapevine August 13 Market

in this issue
--What's coming to the Market this week?
--Captain Cabbage Wants You!
--Recipe - Hazelnut Crusted Halibut with Marionberry

What's coming to the Market this week?

There will be a wide variety of melons to choose from this weekend. Take your pick - cantaloupes, charantais, galias, orange honey, several kind of watermelons and more. Blueberries, blackberries, strawberries, peaches, nectarines, figs and apples
will be in good supply too.

Peppers of many colors will be around this weekend. Eggplants, corn, cucumbers, squash, pole beans, lettuce and tomatoes will be readily available too. Check the availability list for detail.

Captain Cabbage Wants You!
Salvador Molly's is celebrating the abundance of farm fresh local produce and their support of farmers markets with two fundraising events this month. Sunday, August 20 at the Hillsdale location will support the Hillsdale Farmers Market. Sunday, August 27 at the Salvador Molly's Eastside location (3350 SE Morrison) will benefit Portland Farmers Market's Eastbank market. 20% of each location's sales will be donated to the respective market.

Join in on the celebration by making your own Captain Cabbage. Decorate a cabbage head at the market, then enter your masterpiece by bringing it over to the restaurant. The grand prize on August 20th will be a Hillsdale Farmers Market market bag filled with goodies and Salvador Molly's gift certificate. Other prizes will be awarded too. Anyone mentioning the market on August 20th will receive a free appetizer, blue firecrackers - wonton chips dusted with our chile Amarillo-lime salt with blueberry-chipotle sauce for dipping.

Recipe - Hazelnut Crusted Halibut with Marionberry

Edible Portland is a new bi-monthly food magazine celebrating the abundance of local foods in the Portland area. This recipe, from their August-September issue, highlights several items available at the market right now.

Hazelnut Crusted Halibut with Marionberry Margarita Sauce
The Pine Tavern, Bend, Oregon - Jeff Schon, Executive Chef

Hazelnut Crust:

1 cup Oregon Hazelnuts
½ teaspoon fresh thyme, chopped
½ teaspoon fresh oregano, chopped
½ teaspoon fresh rosemary, chopped
1/3 cup cornmeal
2 Tablespoons flour
¼ teaspoon salt
¼ teaspoon black pepper

Purée all ingredients in a food processor until it has a crumb texture.

Marionberry Margarita Sauce:

2 Tablespoons salad oil
2 cups yellow onion, small dices
1 Tablespoon garlic, minced
½ cup tequila
1 Tablespoon lemon juice
1 Tablespoon lime juice
3 Tablespoons honey
¼ cup sugar
2 Tablespoons rice vinegar
1 cup water
4 cups fresh marionberries or blackberries
½ teaspoon salt
¼ teaspoon black pepper

Caramelize onions in oil in a medium saucepan until browned. Add garlic and tequila and reduce until dry. Add juices, honey, sugar, vinegar and water and bring to a boil. Add half of the berries and return to a boil. Remove from heat and purée mixture until smooth in a blender. Add remaining berries and salt and pepper.

Final Step:

Coat 4 6-ounce halibut filets in the hazelnut crust. Place on greased baking sheet and bake at 350 degrees for 15 minutes. Top with the berry sauce and garnish with favorite starch and vegetables.

Serves 4

Grapevine August 6 Market

in this issue
--What's coming to the Market this week?
--Vendor News
--Upcoming Events
--Cooking Ideas - Corn

What's coming to the Market this week?

Starting at the beginning of the alphabet, apples will be in good supply this week with a good amount of William's Pride and Gravensteins coming in. Chester and Triple Crown blackberries are still available as are blueberries. Cantalopes and other melons will be plentiful too. Cherry season is pretty much over though there may be some available. Figs showed up last week and will be readily available this weekend. Peaches, plums and nectarines will be plentiful too.

Corn first appeared at the market last week and disappeared quickly too. There will be a lot more this weekend. Cauliflower will be available in several colors including orange and purple. 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 for the latest.

Vendor News

Tastebud will be back this week with its bagels, sausages and salads as is DePaula Chocolates. Salubrious and Vibrant Flavors are off this week but will be back next week. Cuisine Mentor is not at the market until August 27.

Upcoming Events

August 13 - Taste the Harvest
Next week is the market's annual Taste the Harvest. This is your chance to try something new. Samples of
everything from apples to watermelon will be displayed.

August 27 - Tomato Mania
Over the course of the season, over 100 tomato varieties are sold at the market. Celebrate this
market favorite and sample the varieties available.

Cooking Ideas - Corn

Corn is a perennial mid-summer market favorite. Early shoppers line up at the booths, collect their
ears of corn and wait for the opening bell to ring. Some even start eating the corn on their way out.

Corn on the cob is the easiest way to eat corn. You can boil or grill the ears.

Boil method - Set a big pot of water to boil. Shuck the ears and remove the ear silk from the bare ears.
Drop the ears into the boiling water and cook for just a few minutes. Remove and serve.

Grill method - Prepare the ears for grilling by peeling back the husks (without removing them) and tearing out the ear silk. Once the ear silk is removed, pull the husks back over ears. Soak the ears in cold water for about 20 minutes. Place the ears over a medium fire for 6-8 minutes, turning the ears frequently.

If you're not in the mood for corn on the cob, it's easy enough to cut the kernels off the cob. You can use the corn kernels in salads, salsas and soups.