Grapevine July 8 2007 Market

this week
- What's Coming To The Market This Week?
- Red Cross Blood Drive July 29th
- Cooking Ideas - Cucumber Soup

I hope everyone had a good July 4th celebration. We've got another great market coming up. Tastebud is back this weekend making bagels, the summer fruits (apricots, nectarines, red currants, raspberries, blueberries and blackcaps) are coming in and the weather forecast is for sun and 80 degrees. Who could ask for more?

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

It's definitely berry season. Strawberries are starting to wind down but blueberries and raspberries will be plentiful. Marionberries should be available too. Peaches aren't quite ready yet but apricots and nectarintes will be available this weekend.

As for vegetables, new sweet onions (walla walla and others), green beans, fava beans, 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.

IN
Flamingo Ridge
Tastebud

OUT
Ancient Heritage Dairy (back next week)
Cherry Country (back next week)
Little Pots and Pans (back next week)

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. Just stop by the information booth for more information.

Cooking Ideas - Cucumber Soup

When summertime temperatures get really warm, many of us want to eat something cool. Salads are great but sometimes I just want soup. There are many cold soup ideas. This cucumber soup recipe is easy and there's no cooking involved. A good recipe for a really hot day. Enjoy!

Chilled Cucumber Soup

4 cucumbers (about 2 pounds)
1 small clove garlic, minced
2 cups plain yogurt
1 cup milk
1 tablespoon fresh dill, minced
salt and pepper

Peel, halve and seed the cucumbers. Cut 1 cucumber into quarters then slice into 1/2 thick pieces. Set aside. Process the remaining cucumbers, garlic and dill in a food processer until smooth. Transfer to a large bowl. Stir in yogurt, milk and sliced cucumber. Season to taste with salt and pepper. Refrigerate untli well chilled, about 30-45 minutes.