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.

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

OUT
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
Salt
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