Grapevine May 20 2007 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Morel Mushrooms

When I first became manager three years ago, everyone was excited when strawberries arrived in the 3rd week of May. As more farmers invested in greenhouses, the first local strawberries starting showing up mid-April this year. Now EVERYONE is expecting strawberries and supply can't keep up with demand. Fortunately, Stephens Farm comes back this weekend so there will be more berries at the market this week.

Oregonians for Health Security will be at the market this Sunday to help eligible people sign up for The Oregon Prescription Drug Program and provide information about health care in Oregon.


See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

There should be more strawberries available this weekend with Stephens Farm returning to the market. Lettuces, spinach, chard, arugula and leeks will be in good supply as will asparagus. There should be limited supplies of basil as well as green garlic and pea tendrils. Morels should be readily available too. For the complete list of who's coming this weekend check the availability list.

IN
Ancient Heritage Dairy
Blossom Vinegar
Little Pots and Pans
Rose City Delicacies
Rose City Pepperheads
Souper Natural
Stephens Farm

OUT
Cherry Country (back June 3)
Happy Harvest Farm (back next week)
Nonna's Noodles (back next week)
Salubrious (back next week)

Cooking Ideas - Morel Mushrooms

Fresh morel mushrooms are one of the spring wild mushrooms. Available until late spring, these mushrooms have an almost nutty flavor and work well with other spring vegetables. Morels are usually hollow and have a conical cap with a honeycomb surface. Cleaning the sand and grit is sometimes tricky. Try cleaning the caps with a paring knife. If the mushrooms appear sandy, just wash them, drain and allow to dry for a bit.

Sauteed morels are pretty simple to prepare. You can serve the morels as a side dish, as an appetizer (with crackers or toast) or toss with pasta and some parmesan cheese for a quick main course. Enjoy!


Sauteed Fresh Morels

4 ounces morels
1 large shallot, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1/3 cup water
Lemon juice
Salt
Pepper

Clean the mushrooms with a paring knife or brush. If the mushrooms appear sandy, wash in water and drain. Cut mushrooms in half (quarter if really big).

Heat the olive oil in a saute pan over medium high heat. Add chopped garlic and shallots and saute until the shallots are appear translucent, about 3 minutes. Add morels and the water, cover and lower heat. Simmer for about 3 to 4 minutes. Remove cover, add a little salt and pepper, raise heat a little and cook until the mushrooms are tender and the liquid has nearly evaporated.

Remove from heat, add a few drops of lemon juice, toss, adjust seasonings and serve.