Grapevine July 22 2007 Market

this week
- What's Coming To The Market This Week?
- Red Cross Blood Drive Next Week
- Cooking Ideas - Sauerkraut

This week's rain was a big contrast to last week's heat wave. It almost felt like I was back in Western NY.

This is the last weekend that the Hillsdale Alliance will be collecting books. The book sale is next Sunday, July 29th at the former Estby Gas Station next to Baskin-Robbins. The 31st annual Hillsdale Business and Professional Association Blueberry Pancake Breakfast will also be next Sunday. The Pancake breakfast will run from 8:30 to Noon, the book sale will run from 10am to 3pm. The market, as always, is 10am to 2pm.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Peaches will be in good supply this Sunday as will apricots, nectarines and cherries. 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.


IN
Cherry Country
Columbia River Fish
Kookoolan Farm
Stephens Farm

OUT
Ancient Heritage Dairy (back next week)
Blossom Vinegar (back next week)
Little Pots and Pans (back next week)
The Smokery (back next week)

Red Cross Blood Drive Next Week

The Hillsdale Farmers' Market is sponsoring a Blood Drive next week (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 - Sauerkraut

OK, so fermentation isn't really cooking. But we are transforming a raw vegetable into something else.

I've always loved sauerkraut. Anyone growing up in New York City or the suburbs in the sixties remembers the Hebrew National hot dog stands in Manhattan. You could find the carts by following the smell of the sauerkraut. I didn't like mustard, relish or the ubiquitous condiment, ketchup, on the dog. Sauerkraut, pile it on.

For some reason I never bothered to make my own sauerkraut. Last summer, I was handed 4 heads of cabbage. One head of cabbage, I would have made coleslaw. But 4 heads meant that it was time to make sauerkraut. Thanks to the Internet I (and you!) can access the Oregon State University Extension Service. The recipe below is adapted from PNW 355 Pickling Vegetables. The document can be downloaded from the Food Preservation page.

Sauerkraut

Special Equipment:
Ceramic crock or food-grade plastic bucket, one-gallon capacity or greater
Plate that fits inside crock or bucket
One quart jar filled with water or rocks
Cloth cover (dish towel or large cloth napkin works fine)

Ingredients:
5 pounds cabbage
3 tablespoons kosher or pickling salt

Clean and scald the crock or bucket. Set aside.

Remove outer leaves of cabbage, wash heads and dry. Chop or grate cabbage finely, about 1/4 inch in thickness. Place cabbage into a large bowl and mix with the salt. Pack cabbage firmly into the crock. (Don't be gentle with the cabbage; pack the crock firmly.) Once crock is packed, put plate and weight on top.

Check crock after a few hours. The cabbage should have exuded liquid. if not. remove plate and weight, add brine (1 1/2 tsp per quart water) to crock and put plate and weiot back. Store at 70 to 75 degrees. Check every other day or so and remove ay bloom that may have formed. Kraut should be fully fermaneted in 3-4 weeks. Once fermented, place in jars ensuring that kraut is covered by at least 1/2 inch of brine.