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.