Grapevine September 17 Market

this week
--What's coming to the Market this week?
--Event - An evening with Michael Shuman on September 14
--Recipe - Shell Beans with Parsley Pesto

What's coming to the Market this week?

The days are shorter and cooler, the first rains have started, fall is just about here. Berries will be in shorter supply this week. Grapes however will be plentiful. Apples and pears are increasing in quantity and variety too. Melons and peaches will be around for awhile so enjoy them while you can. As for vegetables, corn, cucumbers and pole beans will be readily available. Greens like spinach, arugula, lettuce, kale and chard will be plentiful too. Winter squashes are starting to come in and will become more plentiful as we head into fall. Check the availability list for a more complete lineup.

In:
Cuisine Mentor
Blossom Vinegar
Nonna's Noodles
Ayers Creek Farm - Last week until November 5

Out:
Vibrant Flavor back next week
Sundance Lavender back next week
Tastebud back next week
Little Pots and Pans back October 1
Freddy Guy back October 1

Event - An evening with Michael Shuman on September 14

The Sustainable Business Network of Portland and the NW Earth Institute are hosting a lecture by Michael Shuman, attorney, economist and author of Going Local: Creating Self-Reliant Communities in the Global Age. The lecture will be held on Thursday Sept. 14 at 7:30 pm (doors open 6:45) at First Unitarian Church, 1011 SW 12th Ave. The cost is $15-$20 sliding scale at the door. Based on his latest book, The Small-mart Revolution:How Local Businesses Are Beating the Global Competition, Michael details dozens of specific strategies small and home-based businesses are using to successfully out-compete the world's largest
companies. And it shows how consumers, investors, policymakers, and organizers can effectively revitalize their own communities by supporting local businesses. Contact the Sustainable Business Network at 503 232-2943 or info@sbnportland.org for more information. (The Hillsdale Farmers Market is a member of the Sustainable Business Network and a sponsor of the Think Local First campaign.)


Recipe - Shell Beans with Parsley Pesto

Shelling your own beans can be a time consuming task. Lucky for us, Ayers Creek Farm has been bringing shelled beans to the market for several weeks. Below is a recipe adapted from one printed in the New York Times a few weeks ago. The bacon adds a nice smoky flavor but if you rather not use bacon then just saute the mushrooms in olive oil. Enjoy!

Shell Beans With Mushroom and Parsley Pesto
2 cups fresh shell beans
8 cloves garlic
3 leaves sage
Freshly ground black pepper
Salt
1 cup (packed) fresh parsley leaves
6 ounces (about 4 slices) bacon, cut into small pieces
1/4 lb lobster or chantarelle mushrooms, sliced thin

Bring a large pot of water to a boil, add the shell beans and remove from heat. Let sit for an hour then drain. Add about 6 cups of fresh water to the pot along with the soaked beans, 6 cloves garlic, 2 sage leaves and pepper to taste. Bring to a boil and lower heat and simmer until tender, about 40-60 minutes. Drain and season with salt to taste.While beans cook, mince remaining 2 cloves garlic on a cutting board. Add parsley leaves and 1/2 teaspoon salt. Continue to mince to form a paste. Mince remaining sage leaf and add to parsley paste; set aside. (The pesto can also be made in a food processor. Just add the sage last.) Place bacon in a
skillet and saute over low heat until fat is rendered and bacon is crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels.Spoon off all but 2 tablespoons fat. Raise heat to medium-high and add mushrooms and a sprinkling of salt. Saute until mushrooms are starting to turn brown and crisp. Add drained beans and bacon, and toss together over low heat until blended. Remove from heat and stir in parsley pesto. Serve hot.