Thursday, April 26, 2007

Grapevine April 29 2007 Market

this week
- What's Coming to the Market This Week?
- Market's 6th Season Starts on May 6
- Cooking Ideas - Lentil-Rhubarb Stew

This Sunday marks the end of our twice monthly winter schedule. There will be a wide variety of plants to choose from for all the gardeners, cut tulips, spring vegetables, perennials and vegetable starts for your garden, pizza and a whole lot more.

Two community groups will be visiting the market this weekend: Neighborhood House Mentoring and Tutoring Program and Wilson Area Arts Council. Be sure to visit their booths and learn more about their programs.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming to the Market This Week?

Many varieties of lettuce will be coming to the market this week. Other greens, include mustard greens, kales, chard, arugula and spinach along with salad mixes and braising mixes. You'll also find cauliflower, broccoli, several kinds of raab, japanese turnips, onions, shallots, leeks, nettles, potatoes, sunchokes, carrots, parsnips and tomatoes. And just to remind you that it is springtime, there will also be strawberries available.

Blossom Vinegar
Cherry Country
Happy Harvest Farm
Herr's Family Farm
Pitkin-Winterrowd Farm

Square Peg (Back in late October - Thanks Amy & Chris!)

Market's 6th Season Starts on May 6

The Hillsdale Farmers' market started with with 22 vendors back in June, 2002. Our 6th season begins next week with 40 vendors. The first 500 customers at next week's market will receive free vegetable starts. The Monthly Market Jam sessions with Josh Kadish return on May 6th and Rieke Elementary is holding its Annual Art Fair that Sunday too.

Cooking Ideas - Lentil-Rhubarb Stew

Rhubarb is a vegetable whose appearance at farmers markets and farmstands, is a sure sign of spring. Most commonly found in sweet dishes like strawberry rhubarb pie, rhubarb can also be used in savory dishes.

Lentil Rhubarb Stew

3 rhubarb stalks, strings removed, chopped
1 cup red lentils, well washed
2 tablespoons minced ginger
4-6 cloves garlic, minced
4 teaspons garam masala cardamom pods
1 teaspoon cracked black pepper
Chopped cilantro leaves for garnish.

Combine all ingredients except salt and cilantro in a saucepan and add water to cover by about 1 inch. Bring to a boil then simmer until lentils and rhubarb are quite soft, about 25 minutes. Salt to taste. Garnish with cilantro and serve.

Serves 4

Thursday, April 12, 2007

Grapevine April 15 2007 Market

this week
-What's Coming To The Market?
-Cooking Ideas - Raab with Pasta

The market is back after a 3 week break. Spring is in the air and other markets have started again. Portland Farmers' Market opened last Saturday, joining Hillsdale Farmers' Market and People's Coop Farmers' Market (Wednesdays). It won't be long before we're back on our weekly schedule.

MJCC Aquatic Therapy Program volunteers will be at the market this Sunday to promote their program and an upcoming fundraiser on April 22. Since 1924, the program has provided aquatic therapy for people with disabling conditions or injury. Stop by their booth this weekend and learn more about the program.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market?

No asparagus yet but there will be plenty of leeks, radishes, fiddleheads, nettles, raab, carrots, kale, parsnips, salad mixes, potatoes, and micro greens. Check the availability list for details.

Deep Roots Farm
Linda Brand Crab
Vicki's Produce @ Sungold Farm

Blossom Vinegar (back April 29)
Cherry Country (back April 29)
Columbia River Fish
Salubrious (back April 29)

Cooking Ideas - Raab with Pasta (or not)

Broccoli Raab or rapini or raab is a brassica like broccoli but more closely related to a turnip green. In the past few years, farmers have been bringing hybrids including kale raab and collard raab. All varieties are tasty and easy to cook. Raab is a versatile vegetable. It can be served as a side dish by itself or used in a pasta dish. The recipe below includes pasta but you can easily skip the pasta. If you want to spice it up, add some cooked italian sausage. Enjoy!

Raab with Pasta
1 lb. raab
1 medium onion, thinly sliced
4 garlic cloves, thinly sliced
4 T olive oil
1/2 lb penne (or any short pasta)
Red wine vinegar
Red pepper flakes
Pecorino Romano cheese, grated

Put on a pot of water to boil for the pasta. Cook pasta according to instructions.

Wash the raab, remove heavy stems and cut into 1 to 1 1/2 inch pieces. Heat olive oil on medium high in large saute pan. Add sliced onions and saute until the onions begin to wilt. Add garlic, red pepper flakes, toss briefly, then add raab and a splash of water. Lower heat and cook until tender, stirring often.

Add cooked and drained pasta to raab mixture and toss. Add a splash of red wine vinegar and olive oil, toss again. Garnish with grated pecorino and serve.