Grapevine February 25 2007 Market

this week
-What's Coming To The Market This Week?
-Cooking Ideas - Leek Salad

What's a little rain after snow or freezing Gorge winds? There are still plenty of vendors coming to the market this Sunday. We'll also have several community events taking place at the market. The Hillsdale Neighborhood Association will be conducting a charrette regarding the proposed Hillsdale Town Center Plaza. The Wilson High School 50th Anniversary Committee will be at the market to promote their Wilson campus design charrette on Saturday, March 3rd. Relay for Life will be at the market too. See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
You should find a nice variety of winter greens including kales, chards and arugula, winter salad mixes and braising mixes. You'll also find shitake and maitake mushrooms, potatoes, carrots, beets, black radishes, gobo, leeks, parsnips and celeriac. You'll also find apples, pears and asian pears this weekend. Check the availability list for details.

Pine Mountain Ranch is running a few specials this week. Elk and buffalo spare ribs are $3.75 per pound this week (regularly $5.85/lb.) and ground Elk is $5.35 per pound when purchasing 3 or more pounds. They will also have a variety of game cuts including European boar chops, sausages, buffalo steak patties and ground buffalo and elk.

This weekend is the last market session for Ayers Creek Farm and Stephens Orchard. Both will be back later in the spring. In the meantime, be sure to stock up on your favorite greens, beans, roots and preserves from Ayers Creek and cider, apples, pears from Stephens Orchard.

In
Cherry Country
Delish Bakery *NEW*
Honeyhill Nursery
Nizich Farm
Vibrant Flavors

Out
Cuisine Mentor (back in May)

Cooking Ideas - Leek Salad
This week's recipe is a variation on a recipe Anthony & Carol Boutard of Ayers Creek Farm included in their email newsletter back in January. Leeks don't look like an obvious candidate for a salad but the mild onion flavor combined with a mustardy vinaigrette works really well. Enjoy!

Leek Salad
8 medium leeks
1/4 cup white wine vinegar
1/2 cup olive oil
2 T dijon mustard
salt and pepper
1 hard boiled egg

Trim the tops and the root off the leeks and quarter lengthwise. Slice the quarters into several strips lengthwise leaving about 1/2 inch at the base. Rinse and soak the leeks in cold water to remove the grit. Remove the leeks from the water and tie into bundles. Cook the leeks gently in chicken stock until just tender. Remove from leeks from the pot, drain, untie strings and cut into two inch lengths.

If you don't have chicken stock on hand, cook some diced potatoes and then use the potato water as the stock for cooking the leeks. Add the warm potato to the salad.