Friday, August 04, 2006

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.