Thursday, June 21, 2007

Grapevine June 24 2007 Market

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

Summer is officially here. The temperature is warmer but we haven't quite shaken off the occasional rainstorm. Despite a shower or two, the summer produce is coming in. Cherries, strawberries, and raspberries are just a few of the items you'll find this weekend.

With summer comes a few Hillsdale musical favorites. A longtime performer at the Hillsdale Farmers' Market, Greg Clarke, will be playing this weekend. The Hillsdale Alliance starts collecting books for its summer book sale fundraiser on July 29th. Bring your books to the Alliance volunteers at the SW Capitol Hwy entrance of the market.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Raspberries will be in good supply this weekend as will cherries and strawberries (Hoods and Totems). It's a little early for blueberries but a few farms did have a few available at the mid-week markets.

New potatoes have been showing up at the market for a few weeks and will be in good supply this weekend. 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. For the complete list of who's coming this weekend check the availability list.

Ayers Creek Farm
Little Pots and Pans
Rose City Delicacies
Zbeanz (back next week)

Ancient Heritage Dairy (back next week)
Blossom Vinegar
Cherry Country (back July 15)
Deep Roots Farm (back next week)

Cooking Ideas - Quelites
The word "quelites" in Mexico traditionally refers to uncultivated wild greens. Sometimes called wild spinach, quelites can be an assortment of greens including amaranth, lamb's quarters, spinach, radish greens and pigweed. Like many recipes, the one below is more of a guideline. You can easily substitute other spring greens for a bag of quelites. Feel free to spice up the recipe with a dried hot pepper. Enjoy!

1 pound quelites (or any mixture of greens)
1-2 tomatoes, seeded and coarsely chopped
3 scallions (green onions), thinly sliced
2 garlic cloves, minced
3 tablespoons olive oil
1/2 teaspoon ground cumin
1 to 2 teaspoons red wine vinegar
Salt and pepper to taste

Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Add garlic and stir for a minute or two. Add scallions, tomatoes, salt, pepper and cumin. Raise heat to medium-high and sauté until tomatoes are juice and tender but not soft, about 2 minutes.

Add quelites. Mix evenly with tomato mixture. Stir greens constantly until they barely wilt, a minute or two. Remove from heat. Add remaining 1 tablespoon oil and 1 teaspoon vinegar. Taste and add more vinegar and pepper if needed. Serve hot.