Thursday, October 05, 2006

Grapevine October 8th Market

this week
- What's Coming to the Market this week?
- Harvest Tasting this Week
- Cooking ideas - Oven Roasted Winter Squash
-Winter Schedule

What's Coming to the Market this Week?

Berry season is winding down. There will be strawberries but raspberries and blueberries will be limited. Peaches, nectarines and melons will be readily available though. Apples, pears and grapes.

Purple seems to be the fall color for vegetables this year. From purple haze carrots to graffiti cauliflower to red russian kale, there will be purple all over the market. The fall vegetables are coming on strong - potatoes, winter squash, onions, kale, collards, mustard greens and more. Other cool weather crops like spinach and lettuce will be plentiful too. But it's not too late for your favorite late summer vegetables. Peppers, eggplant, summer squash, tomatoes and zucchini will be readily available as well. Check the availability list for details.

Tastebud - last week for bagels
Vibrant Flavors

Ayers Creek Farm back November 5
Blossom Vinegar back next week
Cuisine Mentor back next week
Little Pots and Pans back next week
Garden Color finished for the season
Liepold Farm finished for the season

Harvest Tasting this week

In conjunction with Edible Portland, we'll have samples of the fall harvest for you to try this week. Stop by the tasting booth and sample something new! There will also be a dietician from OHSU with some meal planning ideas for you to take home.

Cooking Ideas - Oven Roasted Winter Squash
Farmers are bringing more than two dozen winter squash varieties to the market right now. There are many ways to prepare winter squash. The recipe below works best with a denser squash like acorn, butternut, kabocha or hubbard. Enjoy!

Oven Roasted Winter Squash
Peel and seed the winter squash. Cut into 1 inch cubes (if using acorn or a small kabocha, you can cut into 1 inch thick slices). Toss with some olive oil and salt, spread pieces on a baking sheet, and place in a preheated 375 degree oven. Roast for 35 to 40 minutes until tender. Stir occasionally to prevent sticking and burning.

There are a couple of different ways to use roasted squash. Here are two ways:
- Mince a few cloves of garlic and saute in olive oil for a few minutes then add the squash pieces and some chopped parsley. Toss and serve.
- Melt 3 or 4 tablespoons of butter in a small pan until it begins to brown. Add 8-10 minced sage leaves and minced garlic (1-2 cloves) and saute until the sage leaves are crispy. Pour into serving bowl, add the squash, toss and serve.

Winter Schedule

Don't forget, the market goes to its 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