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.