Thursday, September 28, 2006

Grapevine October 1 Market

this week
- What's Coming to the Market this week?
- Winter Schedule

- Cooking ideas - fruit crisp

What's Coming to the Market this Week?

There are still plenty of berries around. Strawberries, raspberries and blueberries should all be available this weekend. Peaches and melons will be readily available too. Apples and pears are coming on strong. You will find a wide variety of both fruits to choose from. And let's not forget about grapes

As for vegetables, there will be plenty of greens, from chard to lettuce to mustard greens. Broccoli, cauliflower and cabbage will be plentiful too. Root vegetables will be in good supply as will winter squashes. Peppers, eggplant, summer squash, tomatoes and zucchini will be readily available as well. Check the availability list for details.

Copper Crown
Sundance Lavender
Little Pots and Pans
The Smokery

Ayers Creek Farm back November 5
Vibrant Flavor back next week
Cuisine Mentor back October 15

Winter Schedule

October 29 is our last weekly market. We switch to our winter schedule in November. The winter dates are:

November 5, 19
December 3, 17
January 14, 28
February 11, 25
March 11, 25
April 15, 29

Cooking Ideas - Fruit Cobbler

Cobblers are a great way to many fruits. Cobblers are basically baked fruit with a biscuit topping and are easy to prepare. The recipe below is for an apple cobbler but nearly any fruit can be used. All you need for the filling is fruit, a thickening agent and some sugar. Joy of Cooking and The America's Test Kitchen Family Cookbook are two good places to look for filling ideas. Enjoy!

Apple Cobbler
3 pounds apples, peeled, cored and sliced
1/4 cup sugar
1 1/2 tablespoon flour
1/2 teaspoon cinnamon
2 tablespoons unsalted butter

1 cup flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, chilled and cut into small pieces
1/3 cup buttermilk

Preheat oven to 400 degrees.

There are two ways to prepare the fruit.
Option 1: In a saute pan over medium heat, melt butter. Stir in apples, cinnamon, sugar and flour. Cook until tender, about 10 minutes then transfer to buttered 10 inch pie dish.
Option 2: Mix together apple, cinnamon, sugar and flour. Transfer mix to a 10 inch pie dish and bake uncovered until the apples soften and begin to release liquid , about 20 minutes.

While the apples are cooking (or baking), mix flour, sugar, baking powder and salt. Once mixed, cut in butter until the mixture has a coarse cornmeal consistency. Stir in buttermilk until dough is combined and there is no dry mixture. Divide dough into 8 equal portions and place evenly on top of hot filling. Put pie dish in oven and bake until filling is bubbling and topping is golden brown, about 20 minutes. Remove from oven and let the cobbler cool for at least 15 minutes.