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!