Thursday, October 26, 2006

Grapevine October 29 Market

this week
- What's Coming to the Market this week?
-Hillsdale Alliance Book Sale
- Winter Schedule
- Cooking ideas - Cauliflower Curry

What's Coming to the Market this Week?

Tree fruits and nuts - Apples, pears, chestnuts and filberts - will be the most plentiful fruits this weekend. There wll be small amounts of grapes and strawberries but the season for both of them are winding down.

Broccoli, cauliflower, romanesco and brussel sprouts will be plentiful this weekend. Greens such as chard, kale, spinach, arugula, mustard greens and lettuce will be in good supply too. There will be plenty of root vegetables (beets, carrots, celeriac, potatoes, onions, turnips) and winter squashes to choose from too. Check the availability list for details.

Blossom Vinegar
Cherry Country
Freddy Guy (Harvest is done - Barb promises to be at the market)
Little Pots and Pans
Finales Desserts *NEW*
Crabapple *NEW*

Ayers Creek Farm BACK NEXT WEEK
Cuisine Mentor back November 19
Linda Brand Crab back November 19
Vibrant Flavors back November 19

Hillsdale Alliance Book Sale
Want to get rid of some books? Looking for a bargain on used books? Following up on its very successful used book sale fundraiser on July 30th, the Hillsdale Alliance will be holding another book sale Sunday December 3, 2006 10am -3pm. The sale will be held in the former Estby gas station on SW Capitol Hwy in Hillsdale. Alliance volunteers will be at the market October 29, November 5 and November 19 to collect used books.

Winter Schedule

This Sunday is the last market of the regular season. We switch to our winter schedule in next week. The winter dates are:

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

Cooking Ideas - Cauliflower Stew

Cauliflower is one of the fall crops showing up in great abundance at the market. Cauliflower is a versatile vegetablem, eaten raw, steamed, pickled, batter fried or in soups and sauces. This recipe started out as a vegetable curry but I couldn't remember which cauliflower recipe I wanted to use. I gave up looking for the recipe and just started cooking. Some elements of a curry are in the recipe (turmeric, for example) but the recipe definitely morphed into something else. Calling it a stew seems to make the most sense. Enjoy!

Cauliflower Stew

1/4 cup vegetable oil
2 cups chopped onions
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1 cup sliced carrots
3 cups cubed sweet potatoes or butternut squash
1 head of cauliflower cut into florets
2 medium to large tomatoes, chopped

In wide pot, heat the oil over medium high heat. Add the onions and saute until they begin to soften, about 3-5 minutes. Add garlic and spices and saute about one minute more. Add the vegetables in order, sauteing until the color of the added vegetable deepens, usually just a few minutes. Cover the pan, lower the heat to a simmer and cook until the vegetables are tender, about 10 minutes. Serve with rice.