Wednesday, July 11, 2007

Grapevine July 15 2007 Market

this week
- What's Coming To The Market This Week?
- Red Cross Blood Drive July 29
- Cooking Ideas - Dry-Fried Green Beans

This week's record-setting heat wave was a sure reminder that we are in the height of summer. Thank goodness the temperatures will be a bit more reasonable this weekend. Nonetheless, be sure to put on sunscreen when you go out and drink plenty of fluids. While you're hydrating yourself, be sure to leave out water for your pets too.

Pacific Artists Dance Center has a new dance class starting this Sunday. If you drive to the market, please help us be a good neighbor by honoring the restricted parking signs. If you are coming at the peak market hours (11:00am - 1:00 pm) come to the SW Vermont entrance (near Rieke Elementary) There is plenty of parking on both sides of SW Vermont St.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

We have a new vendor starting this Sunday. Kookoolan Farm raise chickens in Yamhill, Oregon. Kookoolan Farm is one of only four farms in the state to have a certified processing facility on the farm. Their chickens are pasture raised and not treated with antibiotics. Stop by their booth on Sunday and say hello.

Peaches will be in good supply this Sunday as will apricots, nectarines and cherrries. Blackberries, blueberries, marionberries, raspberries and strawberries will be available although the heat will have taken its toll on these crops by the weekend.

The hot weather has brought on the summer vegetable crops. Tomatoes will be available as will eggplant and green peppers. The heat caused some problems for lettuce, spinach and other greens but there will still be a good supply. Garlic, new potatoes, onions, carrots will be readily available as well. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

Ancient Heritage Dairy
Cherry Country
Columbia River Fish
Kookoolan Farm
Little Pots and Pans

Stephens Farm (back next week)
The Smokery (back July 29)

Red Cross Blood Drive July 29

The Hillsdale Farmers' Market is sponsoring a Blood Drive on July 29 at the market. Blood is always is always in short supply and in the summer even more so. You can set up an appointment in advance of the July 29th date. To schedule your appointment or for more information, contact the Red Cross at 503.528.5608.

Cooking Ideas - Dry-Fried Green Beans

Seeing the big piles of green beans at the market often makes me think of one of my favorite Chinese restaurants in West Irondequoit, NY a Rochester suburb. This restaurant was tiny, perhaps 4 tables, but did a tremendous takeout business. The first time I went in to pick up our order I was greeted by an enormous pile of green beans being methodically prepped by two cooks. Needless to say, the food was excellent.

Dry-fried green beans are pretty easy to make. The "dry-frying" really makes the dish work. The bean's skin puckers and begins to brown and the beans is tender but a little crunchy at the same time. Feel free to adjust the chili paste if you prefer a hotter or milder dish. Enjoy!

Dry-Fried Green Beans
1 lb green beans
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1/2 teaspoon chili paste
1 tablespoon soy sauce
4 tablespoons vegetable or peanut oil for stir-frying

Wash beans and trim ends. Cut beans into 2 inch long pieces. Heat oil in a wok or large frying pan over medium heat. Add beans and stir-fry for about 5 minutes, until beans are cooked and tender with slightly puckered skins. Remove from pan and set aside.

Heat 2 tablespoons of fresh oil over high heat. Add the garlic and ginger. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.

Add the green beans and the soy sauce. Stir everything together, and taste and adjust the seasoning if desired. Serve hot.