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.

In:
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*

Out:
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
water
salt
pepper


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.

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.

In:
Happy Harvest Farm
Malou Brittle
Packer Orchards
Salubrious
Vibrant Flavors
Viridian Farms

Out:
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
lettuce

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
salt
pepper

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

Grapevine October 15 Market

this week
- What's Coming to the Market this week?
- Cooking ideas - Pasta with Arugula and Rosemary
-Winter Schedule

What's Coming to the Market this Week?

Apples, pears and grapes will be dominant fruits at the market this week. The season for peaches and nectarines is just about over but there should still be some of both fruits available. Strawberries and melons are still available but the season for both is nearly over. Enjoy them while you can.

Lettuce, spinach, arugula, chards, kales - all the leafy greens will be in good supply this week. Other hardy vegetables like cabbage, broccoli, cauliflower (choose your color - orange, white, purple) and brussel sprouts will be plentiful. As for winter squash, there will be at least 30 varieties available from sweet dumpling to Hubbards. The late summer vegetables will be plentiful too. Peppers (sweet and hot), eggplant, summer squash, tomatoes and zucchini will be readily available as well. Check the availability list for details.

In:
Little Pots and Pans
Cuisine Mentor

Out:
Ayers Creek Farm back November 5
Blossom Vinegar back October 29
Happy Harvest back next week
Salubrious back next week
Tastebud back October 29
*Unger Farm finished for the season*
Vibrant Flavors back next week

Cooking Ideas - Pasta with Arugula and Rosemary

This recipe is adapted from a recipe in Alice Waters's Chez Panisse Vegetables. Pasta and potatoes in the same dish is overwhelming for some people. I adapted the recipe by eliminating the potatoes. This is a quick easy to make meal for the middle of the week.

Pasta with Arugula and Rosemary

1 bunch arugula, washed and coarsely chopped
one small red onion, sliced thin
4 cloves garlic, finely chopped
1 sprig rosemary, finely chopped
juice of 1/2 lemon
3/4 lb. pasta (short tubular pasta like penne works best)
olive oil
salt
pepper

Set a pot of water to boil for pasta. Heat some olive oil in a saute pan after the pasta begins to boil. Add the sliced onion and saute until the onion starts to become translucent, about 5 minutes. Lower the heat, add the garlic and rosemary and toss for a minute or two, then remove from heat. Drain the pasta when done then add pasta and arugula to onions. Add lemon juice, toss together, add salt and pepper to taste and serve.

Winter Schedule

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.

In:
Salubrious
Tastebud - last week for bagels
Vibrant Flavors

Out:
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