Thursday, May 24, 2007

Grapevine May 27 2007 Market

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

Thank you to everyone who braved the wet weather last week. The weather forecast is better for this weekend. If you're planning a Memorial Day barbeque, there are a lot of things you can pick up at the market this weekend. Meat lovers can pick up cuts and sausages from Pine Mountain Ranch or Sweet Briar Farm, seafood lovers can choose from Columbia River Fish, Linda Brand Crab or Oregon Wild. The will be a wide variety of fruits and vegetables to choose from as well. Now is the time to plant tomatoes so take a look at the varieties available.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Snow peas and sugarpod peas should be available this weekend. Fresh herbs including basil, cilantro, oregano and thyme should be in good supply too. New walla walla and other sweet onions will be in good supply. Many lettuce varieties will be available as will kale, mustard greens, dandelion greens, and For the complete list of who's coming this weekend check the availability list.

Blossom Vinegar
Columbia River Fish
Happy Harvest Farm
Nonna's Noodles

Ancient Heritage Dairy (back next week)
Chanka's Catering (back next week)
Cherry Country (back June 3)
Rose City Delicacies (back next week)
Little Pots and Pans (back June 10)

Cooking Ideas - Bison

Alan Rousseau of Pine Mountain Ranch raises bison, elk, yak and other less common animals out in Bend. Bison is a very lean, flavorful meat that can be used in any recipe that calls for red meat. Alan shared a recipe with us from the National Bison Association for Cilantro Lime Buffalo Tacos. Since buffalo is such a lean meat, it is important to marinate the steak before grilling. Given the predicted nice weather for the Memorial Day Weekend, you should be able to use your outdoor grill. Enjoy!

Cilantro Lime Buffalo Tacos

1 buffalo steak (round, sirloin tip, top sirloin) 1 inch thick (1 to 1 1/2 lbs)
4 limes
3 cups chopped lettuce
4 cups Monterey Jack cheese
1 cup diced tomatoes
corn tortillas

juice of 3 limes
1/4 cup vegetable oil
2 teaspoons salt
1 teaspoon pepper
1 1/2 cups chopped cilantro
2 tablespoons chopped onion

Marinate steak for 8 hours (or overnight) in the refrigerator.

Place buffalo steak on a medium grill (oil grll first) for 4-6 minutes per side, turning only once. Let steak rest for a few minutes before carving into thin strips (about 1/8 inch thick). Build taco with lettuce, tomato and cheese. Add steak strips and top with your favorite pico de gallo.