Thursday, May 31, 2007

Grapevine June 3 2007 Market

It looks like we're going to have another nice weekend. As the seasons change so does the vendor lineup. Gales Meadow Farm and Pitkin Winterrowd Farm finished their spring visit with us last week. (Not to worry, both will be back in the fall.) Unger Farm comes back to the market this Sunday and we will see other farms come back in the coming weeks. Josh Kadish will be hosting the monthly Jam session this Sunday so bring a song to sing (other than "Old McDonald").

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Hood strawberries are here! Happy Harvest Farm gave us a sneak preview last week. Jeff will have a lot more this week, as will Unger Farm who returns to the market this week. Besides strawberries, there will be limited supplies of greenhouse grown blackberries.

As for vegetables, spring favorites such as asparagus, rhubarb, snow peas, spinach and lettuce will be readily available. Cucumbers and zucchini stated showing up at markets over the past few weeks and should be in good supply this Sunday. For the complete list of who's coming this weekend check the availability list.

Ancient Heritage Dairy
Chanka's Catering
Cherry Country
Rose City Delicacies

Packer Orchard/Market Fruit (back June 17)
Little Pots and Pans (back next week)

Cooking Ideas - Strawberry Rhubarb Cobbler

Strawberries don't need much adornment or prepartation. Just wash, stem and eat. But there are a lot of great recipes for strawberries. Strawberry-rhubarb pie is a favorite of many. If you don't have time to prepare and roll out a crust (or if you feel crust challenged), then cobblers are a great alternative. The recipe below is an easy dessert to prepare. Enjoy!

Strawberry-Rhubarb Cobbler

Fruit Filling
4 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
2 cups strawberries, stemmed and sliced (about 2 pints)
1/2 cup white sugar
2 Tablespoons of quick cooking tapioca
1 teaspoon of grated orange peel

Cobbler Crust
2 cups all purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup milk
1 egg, lightly beaten
Preheat oven to 350 degrees Farenheit.

Mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest in a large bowl. Let sit for 30-60 minutes.

In a medium bowl, combine the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

Pour fruit into a 13x9 casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.
Note: Rhubarb leaves are poisonous. Be sure to trim leaves off stalks and discard.