Thursday, June 28, 2007

Grapevine July 1 2007 Market

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

We've a fun-filled market coming up this week. Josh Kadish will be hosting his monthly Market Jam this Sunday. The Hillsdale Alliance will again be collecting books for its summer book sale fundraiser on July 29th. Just bring your books to the Alliance volunteers at the SW Capitol Hwy entrance of the market. Last but not least, celebrate the 4th and berry season with a Red, White and Blueberry Sundae.

See you at the Market!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Blueberries showed up in small quantities last weekend. There will be a lot more available this week. Raspberries, cherries and strawberries will be in good supply too. Apricots will be available this weekend which means that peaches won't be too far behind.

New potatoes have been showing up at the market for a few weeks and will be in good supply this weekend. New sweet onions, snow peas, sugarpod peas, spinach and a wide variety of lettuces will be readily available. Broccoli, cauliflower, carrots, chard and kohlrabi should be in good supply as well. Green beans For the complete list of who's coming this weekend check the availability list.

Ancient Heritage Dairy
Blossom Vinegar
Deep Roots Farm
Flamingo Ridge
Gee Creek Farm
Sundance Lavender

Ancient Heritage Dairy (back next week)
Cherry Country (back July 15)
Little Pots and Pans (back July 15)
City of Roses Delicacies
Rose City Pepperheads

Cooking Ideas - Frikeh Salad
Ayers Creek Farm first started bringing frikeh and gruenkern in 2004. Norm Goldstein, our old newsletter editor, wrote a nice piece on frikeh which you can read here. Frikeh's smoky flavor works well with meats and vegetables. The recipe below is a variation on tabbouli. You can serve it as is or you can add feta cheese. Enjoy!

Frikeh Salad

4 cups cooked frikeh
6 medium tomatoes, diced
1 medium cucumber, diced
4 scallions, finely sliced
1 cup chopped parsley
1 1/4 cup chopped mint

1/2 cup olive oil
juice of 1 lemon
1 clove garlic, crushed
freshly ground pepper
salt to taste

In a large bowl, combine frikeh, tomatoes, cucumber, spring onions, capsicum, parsley and mint. Whisk together the dressing ingredients and add to the salad. Mix thoroughly and let stand for 1-2 hours in the refrigerator to allow the flavors to integrate. Serve in a salad bowl as a side dish at a barbecue, with grilled fish or cold meats.

Cooking note: Cooking frikeh is pretty simple. The ratio of uncooked frikeh to water is 1:2. Just put water and frikeh into a large saucepan. Bring to a boil, cover the pan and lower the heat. Let the frikeh simmer for 30-40 minutes until nearly all the liquid is gone.