Thursday, August 17, 2006

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'

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.