Grapevine June 10 2007 Market

- What's Coming To The Market This Week?
- Cooking Ideas - Zucchini Pancakes

Last week was one busy market session. I think everyone who wanted strawberries got them last week. There will be plenty of strawberries this week too. Weather permitting, we may see some cherries at the market this Sunday too.

George Wolff will be performing this Sunday. There is a chance of showers this Sunday but we'll have canopies and umbrellas up so you can listen to the 2007 Oregon High School classical guitar winner.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Hood strawberries will be available of course. There is a chance that cherries may be available too. Cherries are notoriously vulnerable to the weather so we will just have to wait and see. Blackberries (greenhouse grown) should be available too.

As for vegetables, asparagus, snow peas, sugarpod peas, spinach and lettuce will be readily available. Broccoli, cauliflower, carrots and kohlrabi should be in good supply as well. For the complete list of who's coming this weekend check the availability list.

IN
Little Pots and Pans
Salvador Molly's

OUT
Ancient Heritage Dairy (back next week)
Cherry Country (back July 1)
Packer Orchard/Market Fruit (back next week)
Rose City Delicacies (back June 24)
*UPDATE* Rick Steffen Farm (back next week) *UPDATE*

Cooking Ideas - Zucchini Pancakes
Zucchini started showing up at the market a few weeks ago. The first zucchini of the season is always so tender. Zucchini can be used in many ways from salad to soup to bread. Chef Robert Reynolds of the Robert Reynolds Chef Studio posted a nice recipe on his blog. Enjoy!

Crepes Aux Courgettes (from Robert Reynolds' Trou Food blog)

Zucchini pancake

1 cup grated green zucchini
1 large egg, beaten
1 tablespoon heavy cream
1 tablespoon flour
1 tablespoon thyme, freshly chopped
1 tablespoon olive oil
1 tablespoon unsalted butter

Garnish

2 vine ripened tomatoes, peel, seed, dice
1 ear of corn, blanched, shucked
1 clove garlic, minced
2 tablespoons parsley, chopped coarsely
Sea salt
Fresh ground pepper

Drizzle of excellent olive oil

Put the zucchini in a 1 quart work bowl, sprinkle with flour, and toss to distribute the flour. Add the beaten egg, mixing, then the cream and thyme. Season with salt, mix again.

Heat the two oils in a skillet large enough to make 4 'crepes' about 2 inches across. Heap zucchini so that it is about an inch thick, it will collapse as the crepe cooks. Cook the zucchini for 1 or 2 minutes, until the bottom develops uniform golden color. Turn the crepe over, turn the heat down, and let the zucchini cook slowly for 3 or 4 minutes until golden.

Remove to a plate, give a grinding of pepper, a drizzle of olive oil, and a few additional grains of salt to make the oil more flavorful. Garnish with the tomatoes and serve as a course by itself, or to accompany any meat or fish.

To prepare the tomato garnish, mix the tomatoes and corn, with the garlic and parsley. Drizzle with olive oil, season with salt and mix well.

Note: There isn't any fresh corn available at the market yet. You can substitute 1/2 cup of frozen corn, blanched and cooled or skip the corn altogether.