Grapevine November 5 Market

this week
- What's Coming to the Market this week?
- Chef Demo - Robert Reynolds at the Market on November 19
- Hillsdale Alliance Book Sale
- Cooking ideas - Pear-Spinach Salad

What's Coming to the Market this Week?

With the beginning of the winter season, several vendors are finished until next spring. Lone Elder Farm, Salvador Molly's, and Sundance Lavender Farm are finished for the year. The winter season also brings a few new vendors. Square Peg Farm (apples, greens, root vegetables, squash) from Forest Grove and Hayat Farm (root vegetables, greens) from Portland join the Hillsdale Farmers' Market this week. Rose City Pepperheads starts bringing its famous pepper jellies this weekend.

"Winter is icummen in" as the old English round goes. We definitely have winter weather this weekend. Apples, pears, chestnuts and walnuts will definitely be available at the market this weekend. As for grapes, we'll see.

Broccoli, cauliflower, romanesco and brussel sprouts will be plentiful. Greens such as chard, kale, and mustard green will be readily available. More delicate greens like spinach, arugula, and some lettuces may or may not survive the frosty nights. Root vegetables (beets, carrots, celeriac, parsnips, potatoes, onions, rutabagas, turnips) and winter squashes will be plentiful though. And with the return of Ayers Creek Farm, there will be shell beans. Check the availability list for details.

Nizich Farm will be taking orders for duck and turkey through Sunday. The orders can be picked up at the November 19 market or at the farm on Monday, November 20, 6-8 PM. Talk to Diana at her booth on Sunday.

In:
Ayers Creek Farm
Hayat Farm *NEW*
Rose City Pepperheads *NEW*
Square Peg Farm *NEW*

Out:
Cherry Country back November 19
Cuisine Mentor back November 19
Farris-Seaman Plants back November 19
Finales Desserts back November 19
Freddy Guy back November 19
Linda Brand Crab back November 19
Vibrant Flavors back November 19

Chef Demo - Robert Reynolds at the Market on November 19
Chef Robert Reynolds will conduct a chef's demo at 11am the November 19 market. He will share a few vegetable recipes from his latest book, An Excuse To Be Together, just in time for your Thanksgiving dinner. Robert will be opening the Chef's Studio in SE Portland in January 2007 where he will be offering 8 week courses of study. You can learn more about Robert and his Kitchen Studio here.

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 on November 5 and November 19 to collect used books.

Cooking Ideas - Spinach Salad with Goat Cheese and Pear

This week's recipe comes from Connie Rawling-Dritsas of Blossom Vinegars. While the salad is called a Spinach Salad, Connie said that any salad greens will work well. Enjoy!

Spinach Salad with Goat Cheese and Pear

Spinach (or salad greens)
goat cheese
Walnuts
1-2 whole pears at room temperature
1/2 teaspoon cinnamon
Blossom Vinegar Ginger Pear Vinegar
Extra virgin olive oil

Wash organic spinach; place spinach on individual plates. Wash and slice pears; arrange on spinach greens. Crumble goat cheese. Generously sprinkle over greens and pear slices. Lightly crush the nuts (except for the pine nuts). Sprinkle the nuts over each salad. Drizzle small amount of olive oil over each salad and then add Ginger-Pear vinegar, 1/2 tablespoon per salad or to taste.