Thursday, August 23, 2007

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.

Columbia River Fish

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

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.