Thursday, August 31, 2006

Grapevine September 3 Market

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

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.

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

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 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.