Grapevine September 30 2007 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Pear Salsa

It's hard to believe it's the end of September. This season has gone by quickly. You'll notice a change in vendors with the season. Baird Orchards and Liepold Farm finish up this week. We will have new vendors coming in over the next few weeks. Our new vendor this week is Highland Oak Farm. They raise Black Angus cattle in Scio OR.

Greg Clarke will be playing on this weekend. It looks like we might be in for a wet weekend but the canopies will be up for you to sit and listen to Greg.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

A lot of the summer fruit is winding down. Blackberries and blueberries are gone. Strawberries and raspberries will be available but in smaller quantities. Peaches are winding down as well. As I noted earlier, this week will be the last week for Baird Orchard and Liepold Farm this season. Melons and grapes should still be available though. As for apples and pears, we are in the middle of their harvest so both fruit will be in good supply.

As for vegetables, there will be plenty of corn, tomatoes, cucumbers, eggplant, lettuce and other greens. Pumpkin and winter squash started showing up last week and there will be a lot more this week. 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
Highland Oak Farm (beef) *NEW*

OUT
Ayers Creek Farm (back in November)
Cherry Country (back next week)
Happy Harvest (back next week)
Little Pots and Pans (back Oct 14)
River Wave Foods (back in November)
Sundance Lavender (finished for the season)

Cooking Ideas - Pear Salsa

I came across this recipe on Dr. Preston Maring's website. Dr. Maring is a physician at Kaiser Permanente in Oakland, CA and the motivating force behind the Oakland Kaiser Permanente Farmers Market. Dr. Maring used to send an e-newsletter. He now posts his newsletter online. The site is worth visiting.

I like this recipe because it uses a fall fruit in a different way. Dr. Maring suggests using the salsa with grilled chicken. Sounds good to me. Enjoy!


Pear Salsa

3 D’Anjou or Bosc pears, not too ripe, peeled, cored and diced into a size that looks good to you
1/2 red bell pepper, seeded and diced
2 jalapeños, seeded and minced
1/4 red onion, minced
4 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1/2 bunch fresh cilantro, minced
Salt and pepper to taste

Mix everything except the cilantro in a bowl. Let stand at room temperature. Stir in the fresh cilantro and season to taste just before serving.

Serves 4-6

Grapevine September 23 2007 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Pesto Lasagna

What a difference one week makes. It seems as though I woke up one day and it was suddenly fall. Fall is definitely here. I can tell not just from the cooler temperatures and shorter days but from what's coming into the market - pumpkin, winter squash, apple cider. There is still plenty of corn, melon and peaches around but the seasonal change has begun.

The weather forecast looks pretty good for Sunday. It won't be 80 degrees but it won't be raining either. Jim Brunberg will be playing on this weekend and Greg Clarke is back next weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Blackberries, blueberries and strawberries will be available but in smaller quantities. Melons should be readily available as should grapes, peaches, nectarines and figs. As for apples and pears, we are in the middle of their harvest so both fruit will be in good supply.

As for vegetables, there will be plenty of corn, tomatoes, cucumbers, eggplant, lettuce and other greens. Pumpkin and winter squash started showing up last week and there will be a lot more this week. 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
DeNoble Farm
Kookoolan Farm
Little Pots and Pans

OUT
Ayers Creek Farm (back in November)
Cherry Country (back October 7)
Fraga Farm (back next week)
Salubrious (finished for the season)
Sundance Lavender (back next week - next week is their last week)

Cooking Ideas - Pesto Lasagna

Nonna's Noodles and Copper Crown Foods teamed up a few weeks ago and served a variety of pesto-based lasagnas. The lasagnas were a big hit. I asked Sarah-Beth Censoni Johnson of Nonna's Noodles for a recipe which she gladly provided. Enjoy!

Nonna's Pesto Lasagna

1 square glass or foil pan 9"x 9"
8-10 oz. Nonna's Noodles Lasagna Squares
10-12 oz. of your favorite pesto from Copper Crown Foods
1 15oz container of regular or light Ricotta Cheese
1-2 tbsp. cream
(For a slightly less thick lasagna, use the lower amounts above)

Preheat oven to 375 degrees F

Cook Lasagna Squares according to package directions
(Tip: Cook two squares at a time so you do not have too many to work with at once.)

In a large bowl combine Copper Crown pesto, 12- 15oz. of Ricotta cheese, 1-2 tbsp. cream. Mix together until ingredients become slightly smooth and combined.

Put a small amount of pesto mixture on bottom of square pan to avoid sticking after cooking. Place lasagna squares in pan to create one layer (you may need to cut off or fold edges of the pasta, just make sure to place the pesto mixture between each layer). Spread an even layer of pesto mixture onto the noodles. Repeat until you have used all lasagna squares and pesto mixture. Make sure to put an even layer on the top for best flavor and presentation.

Cook at 375 Degrees F for 15 min. loosely covered with aluminum foil.
Remove foil and allow edges to brown. Allow lasagna to sit for a few minutes after removing from the oven.

Cut, serve and enjoy!

Grapevine September 16 2007 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Eggplant Salad with Basil

Thank you to everyone who participated in the Captain Cabbage contest last Sunday and thank you to Rick Sadle and the staff at Salvador Molly's. There were a lot of great looking cabbage faces.

So what's happening at the market this week? Oregon Sustainable Agriculture Land Trust (OSALT) will be at the market this Sunday. OSALT's mission is to protect rural and urban agricultural lands and keep them in production. For music, Pam Beaty will be playing again this Sunday.


See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The warm temperatures are great for fruit. Apples, blackberries, raspberries, melons, pears, strawberries, grapes - it's a fruitarian's paradise.

As for vegetables, there will be a lot to choose from as well. Corn, tomatoes, cucumbers, eggplant, lettuce and other greens, peppers, carrots, potatoes, summer squash and much more will be readily available this Sunday. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Fraga Farm
Sundance Lavender
Tastebud Farm

OUT
Cherry Country (back October 7)
Columbia River Fish (back next week)
DeNoble Farm (back next week)
Kookoolan Farm (back next week)
Little Pots and Pans (back next week)
Salubrious (finished for the season)

Cooking Ideas - Eggplant Salad with Basil

Eggplant and basil are two of my favorite summer items at the market. Here's a salad recipe using both items. Enjoy!

Eggplant Salad with Basil
2 lb. egglant cut into 1 1/2 inch cubes
1/2 cup olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1 onion, halved and thinly sliced
1/2 cup basil, coarsely chopped
juice from 2 lemons
pepper to taste

Preheat oven at 400 degrees.

Toss eggplant, 1/4 cup olive oil, salt and garlic in a large bowl. Put mix on a roasting pan. Bake until eggplant is soft but not mushy, 25-35 minutes. Cool slightly then place in a large salad bowl.

Heat remaining oil in a large skillet over medium-high heat. Add onions, lower heat and cook until onions are soft, about 10-15 minutes. Add onions to the eggplant.

Season to taste with black pepper. Add basil and lemon juice and toss. Adjust seasonings to taste.

Grapevine September 9 2007 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Not Your Everyday Apples

The weather forecast looks great for this Sunday. Good thing, we have a lot going on at the market this Sunday.

First, the Captain Cabbage contest is this Sunday. 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. Winner of the Captain Cabbage Contest will receive a Salvador Molly's gift certificate, the 2008 edition of the Chinook Book and a Hillsdale Farmers' Market bag.

Second, market favorite Greg Clarke returns to the Market this Sunday. Greg got rained out back in June but we've more cooperative weather this Sunday.

Finally, stop by the information book and purchase a Chinook Book. Not only is it a fundraiser for the market but there are a lot of great coupons inside.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples, grapes and pears will be readily available this weekend. Even though fall fruit is starting to be harvested, there is still plenty of summer fruit around. Peaches, nectarines, strawberries, blueberries, raspberries and melons of all kinds will be readily available as well.

Corn, tomatoes, cucumbers, eggplant and peppers will be plentiful this Sunday. Greens such as arugula, chard, kale, lettuces and spinach 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
Columbia River Fish
Little Pots and Pans
Packer Orchards
The Smokery
Two Brothers Chocolate
Zbeanz

OUT
Cherry Country (back October 7)
DeNoble Farm (back September 23)
Flamingo Ridge Farm (finished for the season)
Fraga Farm (back next week)
Salubrious (back next week)
Sundance Lavender (back next week)
Tastebud Farm (back next week)

Cooking Ideas - Not Your Everyday Apples

For those of us with school-age children, dinnertime can sometimes be a bit frantic. Below is a simple recipe using apples. The recipe is from a recipe card set published by the OSU Extension Service and Oregon Department of Human Services. Enjoy!

Not Your Everyday Apples
3 medium apples
1/2 cup raisins
2 teaspoons butter or margarine, softened
2 teaspoons brown sugar
1/4 teaspoon cinnamon

Preheat oven at 400 degrees.

Wash apples and cut into quarters. Scoop out core and chop apples into small pieces. Mix apples with raisins, butter, sugar and cinnamon. Place mixture into a pie pan and cover loosely with foil. Bake for about 20 minutes. Cool slightly before eating. Good with vanilla yogurt.