Grapevine September 2 2007 Market

this week
-What's Coming To The Market
- Cooking Ideas - Greek Salad

Tomato Mania is this weekend. You know you've been looking at that odd shaped green tomato or perhaps that enormous dark red one. This is the weekend for you to taste these and many other tomatoes as well. We'll be sampling many varieties of tomatoes. Stop by the sample booth and try something new before you stop and listen to market favorite Josh Kadish playing and singing this Sunday.

Are you a regular Chinook Book user? The 2007 edition is out and we'll be selling them at the market information booth. Look for the market coupon inside. Pick up a copy and support the market.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

It's still summer and there are plenty of blackberries, strawberries, peaches, nectarines and melons. But it is Labor Day weekend and you can see the seasonal change starting as apples and pears come to the market. Grapes will be available this weekend too.

Corn, cucumbers, eggplant and peppers will be plentiful. Greens (arugula, chard, kale, lettuce, spinach), root crops (garlic, potatoes, onions, leeks and carrots) will be readily available as well. Tomatoes will be abundantly available in quantity and variety. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Fraga Farm
Linda Brand Crab
Vibrant Flavors


OUT
Cherry Country (back October 7)
Columbia River Fish (back next week)
Little Pots and Pans (back next week)
River Wave Food (back next week)
Salubrious (back next week)
Two Brothers Chocolate (back next week)
Zbeanz (back next week)

Cooking Ideas - Greek Salad

Summertime is definitely salad time. Greek salad is an easy to make salad and it highlights three vegetables abundantly available at the market - cucumbers, onions and tomatoes. Add a little feta, oregano and olive oi and you've got a salad. Enjoy!

Greek Salad
1 large or 2 medium tomatoes (approx. 1 lb), chopped into large chunks
1 medium cucumber, sliced
1 small sweet onion, thinly sliced
3/4 cup cubed feta cheese
1/2 teaspoon fresh oregano (or marjoram)
olive oil
salt
pepper

Combine the tomatoes, cucumbers, onion and oregano into a serving bowl. Drizzle a little olive oil over the vegetables. Toss, add the feta, toss again briefly. Season with salt and pepper to taste. Serve.

Grapevine August 26 2007 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Tomato-Braised Romano Beans

It's hard to believe that this weekend is the last weekend in August. It's still summer though. There is plenty of corn, melons, tomatoes, peaches and lots of other great fruits and vegetables coming in.

We have several events coming up at the market in the next few weeks.
It's Tomato Mania next week at the market. From Brandywine to Green Zebra, come sample all the different varieties available at the market.

The Captain Cabbage contest returns to the market on September 9. Have fun decorating a cabbage head at the market. Salvador Molly's is sponsoring the contest and donating 20% of its proceeds that Sunday evening to the market.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Blackberries and strawberries will be readily available this week. Golden raspberries should be available as well. Peaches are in good supply this Sunday as are apricots, plums and nectarines. Apples and figs should be readily available as well. Melons of all kinds and colors started showing up in quantity last week and will be plentiful this Sunday. Pears should be available in small quantities this week.

As for vegetables, corn, tomatoes, cucumbers, eggplant and peppers will be plentiful. Root crops like garlic, potatoes, onions, leeks and carrots will be readily available as well as broccoli, cauliflower and greens (arugula, chard, kale, lettuce, spinach). For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Columbia River Fish
Salubrious

OUT
Cherry Country (back October 7)
Fraga Farm (back next week)
Little Pots and Pans (back Sep 9)

Cooking Ideas - Tomato-Braised Romano Beans

Romano beans are the flat-podded snap beans very common in the market right now. These beans have sturdy pods and stand up well to slow cooking techniques like braising. I was fortunate to have been handed about a pound of romanos at the end of the market last week. I also had a fair bit of fresh-cooked diced tomatoes in the refrigerator, so I braised the beans in the tomatoes. (Canned tomatoes work just as well so I use them in the recipe.) This recipe is pretty simple to prepare and doesn't take much time. Enjoy!

Tomato-Braised Romano Beans
2 tablespoons olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1 pound Romano beans, ends trimmed
1 cup canned diced tomatoes
4 basil leaves, chopped fine
salt
pepper

Heat olive oil in a large skillet. Add onions and cook until softened, about 5 minutes. Add garlic, cook for about 30 seconds then add beans and tomatoes. Stir a few times, cover and turn heat down to low. Simmer, stirring occasionally, until beans are tender (15-20 minutes). Remove from heat. Stir in basil, add salt and pepper to taste and serve.

Note: Romano beans can sometimes be rather long (8-12 inches). Feel free to cut the pods down to a manageable length.

Grapevine August 19 2007 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Coffee Barbeque Sauce

Looks like we might be in for a little rain early Sunday morning. A little rain won't stop the summer harvest. The farmers are bringing in a lot of produce this week. You'll also have a great choice of meats, poultry, seafood, cheeses and a lot of other great food too.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

A brief shower is just ending as I write this newsletter. Summer rain often cause mold problems for berry farmers. The rain probably didn't last long enough to cause concern but I look at summer rain a lot differently than I did 4 or 5 years ago.

Blackberries, blueberries and strawberries will be readily available this week. Peaches are in good supply this Sunday as are apricots, plums, nectarines and cherries. Apples and figs should be readily available as well. Melons of all kinds and colors started showing up in quantity last week and will be plentiful this Sunday.

Corn will be readily available this Sunday. (If you have freezer space, think about freezing some corn for winter eating.) Tomatoes, cucumbers, eggplant and peppers will be plentiful both in varieties and quantities. Root crops like garlic, potatoes, onions, carrots will be readily available as well as broccoli, cauliflower and greens (arugula, chard, kale, lettuce, spinach). For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Ancient Heritage Dairy
Copper Crown
Nonna's Noodles

OUT
Cherry Country (back October 7)
Columbia River Fish (back next week)
Little Pots and Pans (back next week)
Pine Mountain Ranch (back September 2)
Salubrious (back next week)

Cooking Ideas - Coffee Barbeque Sauce

ZBeanz Coffee's stall is a great place to stop for a cup of coffee, a bag of beans and a chat with owners Doreen and Stanley Zemble. Specializing in freshly roasted, Arabica beans, Stanley does all the roasting in the couple's home right in Hillsdale. Doreen told me about a barbeque sauce recipe using coffee last Sunday. Always on the lookout for a new recipe, I asked Doreen to share it. The recipe is adapted from Barbeque Bible by Steven Raichlen.
Enjoy!

Coffee Barbecue Sauce

2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 1/2 cups brewed coffee/ espresso
1/4 cup hoisin sauce
2 tablespoons balsamic vinegar
1 1/2 teaspoons unsweetened cocoa
2 teaspoons ground cardamom
2 tablespoons honey
salt and pepper to taste

In a saucepan saute the vegetables in olive oil until soft, about 5 minutes.
Add all ingredients except the honey and simmer until sauce is thick, about 10 minutes. Add the honey.

Makes about 2 cups

Grapevine August 12 2007 Market

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

We've got another busy market this Sunday. Josh Kadish, market troubador, is back for the monthly Market Jam. It's also Taste The Harvest this weekend. Come sample the best of the Northwest Harvest. The sampling booth will be right next to the information booth.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?
Blackberries and blueberries will be readily available this week. Peaches are in good supply this Sunday as are apricots, plums, nectarines and cherries. Apples and melons should be readily available as well.

Like corn? There will be plenty available this Sunday. Tomatoes, cucumbers, eggplant and peppers will be in good supply too. Root crops like garlic, potatoes, onions, carrots will be readily available as well as broccoli, cauliflower and greens (arugula, chard, kale, lettuce, spinach). For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Ancient Heritage Dairy
Boyco Food
Columbia River Fish
Little Pots and Pans
Salubrious
Tastebud

OUT
Cherry Country (back October 2)
Copper Crown (back next week)
Pine Mountain Ranch (back next week)

Cooking Ideas - Grilled Corn
There are a lot of great recipes using corn, but nothing beats corn on the cob in the summer. Grilling corn is a great summer option especially if you are already planning on using the grill.

Preparing the corn is pretty simple. Peel back (but don't remove) the husks and remove the silk. Pull the husks back and soak the ears in a pot of cold water for 30-45 minutes. When the grill is ready, remove the ears from the pot, shake off the excess water and place on the grill. Rotate the corn and brown the husks on all sides. Grill the corn for about 30 minutes. When done, remove from the heat. Let ears cool off before removing husks. Serve immediately.

Grapevine August 5 2007 Market

this week
- What's Coming To The Market This Week?
- Market Cooking with Cathy Whims
- Cooking Ideas - Chard Tian

I hope everyone got their fill of blueberry pancakes last weekend. After reading Rick Seifert's post about the Hillsdale Alliance book sale, it looks like a lot of you bought books too.

We've got another good weekend ahead of us. Tastebud is not at the market this weekend but Happy Harvest, Chanka's and Farris Seaman Plants are back this week. We will have a cooking demonstration this Sunday (see below) too.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

There should be plenty of strawberries, raspberries and blackberries (Chesters and Triple Crown) available this week. Blueberries should be available as well. Peaches are still in good supply this Sunday as are apricots, nectarines and cherries. Apples (William's Pride) made their first appearance last week and should be available again this week.

Tomatoes will be available as will cucumbers, eggplant and green peppers. Root crops like garlic, potatoes, onions, carrots will be readily available as well. Broccoli, cauliflower, kohlrabi and greens (arugula, chard, kale, lettuce, spinach) will be in good supply too. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.


IN
Chanka's
Farris Seaman Plants
Happy Harvest

OUT
Ancient Heritage Dairy (back next week)
Boyco Food (back August 19)
Cherry Country (back October 2)
Little Pots and Pans (back next week)
Salubrious (back next week)
Tastebud (back next week)

Market Cooking with Cathy Whims

Here's your chance to see one of Portland's top chefs using vegetables from the market. Chef Cathy Whims of Nostrana will be conducting a cooking demonstration this Sunday. Cathy will use vegetables grown by Gathering Together Farm from Seeds of Change certified organic seed varieties. The demonstration starts at 11am.

Cooking Ideas - Chard Tian

Since we have Chef Cathy Whims conducting a cooking demonstration at the market this weekend, it only makes sense to share one of her recipes. Chard is readily available right now and chard tian is a pretty easy dish to make. Enjoy!

Chard Tian
by Cathy Whims, Nostrana

2 bunches of swiss chard, stemmed
3 tablespoons olive oil
1 bunch scallions, minced
2/3 cup cooked rice
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped parsley
1 egg, beaten
Salt
Freshly ground pepper
2 tablespoons bread crumbs

Chop the chard. Preheat the oven to 375 degrees. Heat the olive oil in a large frying pan and gently cook the scallion until tender. Add the chard and cook for 10 minutes over a low flame, stirring from time to time. Remove from heat and cool a little.

Blend the rice, cheese, parsley, egg, salt and peeper and combine with the chard and scallion. Spread the mixture in an oiled shallow baking dish. Sprinkle with the bread crumbs and 1 tablespoon of the olive oil and bake for 20 minutes.