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.