Thursday, March 22, 2007

Grapevine March 25 2007 Market

this week
- What's Coming to the Market This Week?
- Used Instrument Drive for Schools
- Cooking Ideas - Wild Mushroom & Potato Gratin

The warmer temperatures and longer days are a welcome sight after the cold weather in January and February. Signs of spring are at the market too, from daffodils and plant starts to early spring vegetables. The warmer temperature also brings one of our new summer farm vendors a few weeks earlier. Creative Growers from Noti is a certified organic farm with a wide selection of vegetables and fruit. Stop by and say hello to David this Sunday. Tastebud will be back making pizzas this weekend. If you missed her at the last market, Tammi Packer of Packer Orchard is back with her cookies and jam. Stephens Farm will be back one more time this week with their cider. The Hillsdale Neighborhood Association will be holding its last charrette on the proposed Hillsdale Plaza Design this weekend too.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming to the Market This Week?

Signs of spring will definitely be at the market this week. Fiddlehead ferns, sunchokes, nettles and perhaps morels will be available. Other vegetables include radishes, leeks, kale raab, parsnips, carrots, bok choy, kale, salad mixes, micro greens, spinach and braising mixes. Check the availability list for details.

Creative Growers (*NEW*)

Blossom Vinegar (back April 29)
Deep Roots Farm (back April 15)
Linda Brand Crab (back April 15)

Used Instrument Drive for Schools

The Wilson Area Arts Council (WAAC) will be collecting used instruments for the Wilson High cluster music programs. WAAC volunteers will be at the market this Sunday to accept donated instruments and other donations.

Cooking Ideas - Wild Mushroom & Potato Gratin

Springtime is a great time for wild mushrooms. Hedgehogs, yellowfoot and black trumpets are the ones you will most likely find right now. There are lots of ways to use wild mushrooms. You can simply saute them with some garlic and olive oil and serve them with toast as an appetizer. This recipe uses mushrooms in a potato gratin. Enjoy!

Wild Mushroom and Potato Gratin

1/2 lb. wild mushrooms
4 tablespoons butter (unsalted)
10-12 medium potatoes (Yukon Gold are best but any potato other than Russets will work )
1 pint heavy cream
salt and pepper

Preheat the oven 375 degrees.

Gently clean the mushrooms and cut into slices. Saute the mushrooms in butter over medium-high heat until the mushrooms absorb their liquid and start to get crisp. Remove from heat and season with salt and pepper.

Peel and dice the potatoes and cook in boiling water until they are fully cooked but not mushy. Scoop the potatoes from the water and set on a sheet pan to cool.

Butter a 9 by 12 baking dish. Layer the potatoes and mushrooms alternately. Cover with cream. Bake for about 20 minutes or until the cream is bubbling and the top of the gratin is golden brown.