Thursday, October 19, 2006

Grapevine October 22 Market

this week
- What's Coming to the Market this week?
- Cooking ideas - Seasonal Salads
- Winter Schedule

What's Coming to the Market this Week?

Apples and pears will be in great abundance this weekend. There will be small amounts of strawberries, blueberries and melons. You should find chestnuts this weekend too.

Cool weather crops such as lettuce, spinach and other greens, romanesco, broccoli, cauliflower and cabbage, will be plentiful. Root vegetables will be in good supply as will winter squashes. Peppers, eggplant, and tomatoes should still be available as well. Check the availability list for details.

Happy Harvest Farm
Malou Brittle
Packer Orchards
Vibrant Flavors
Viridian Farms

Ayers Creek Farm back November 5
Baker & Spice *finished for the season*
Blossom Vinegar back next week
Cherry Country back next week
Little Pots and Pans back next week

Cooking Ideas - Seasonal Salads

During the summer and fall it's easy to forget that salads can be made with more than tomatoes and lettuce. Apples, pears and other fall fruit can easily be used in salads.

Here are two easy seasonal salads, one using apples the other pears. The Waldorf Salad is an American classic. The orginal recipe used only a red skinned apple, celery and mayonnaise. Many variations have popped up since. Pears, walnut and gorgonzola salad is another fall favorite, especially on the West Coast. Enjoy!

Waldorf Salad

1 apples, chopped (try Gala or Honeycrisp)
1 tablespoon lemon juice
1/2 cup celery, thinly sliced
1/4 cup mayonnaise
1/4 cup raisins or 1/2 cup grapes
1/4 cup toasted walnuts

Mix mayonnaise and lemon juice in a medium bowl. Add apples, celery, raisins (or grapes) and walnuts. Toss to coat all pieces with mayonnaise. Serve on a bed of lettuce. Serves 2.

Pear, Walnut and Gorgonzola Salad

lettuce (2 heads butter or 1 head romaine), washed and leaves separated
3/4 cup walnut halves, toasted
1/2 clove garlic
2 tablespoons vinegar ( 1 T red wine and 1 T raspberry or 2 T balsamic)
3 tablespoons walnut oil
3 tablespoons canola oil
1/2 cup crumbled gorgonzola cheese
2 pears (Anjous are best) cored and sliced lengthwise

for the vinaigrette:
Puree 1/4 cup walnuts and the garlic. Add vinegar and salt and pepper. Add oils to mixture to emulsify.

for salad:
Place lettuce leaves in a large bowl. Toss with 1/2 cup walnuts, 1/2 cup of vinaigrette and gorgonzola. Set salad on four plates. Top with pear slices.
Serves 4.

Winter Schedule