Thursday, September 27, 2007

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.

Columbia River Fish
Highland Oak Farm (beef) *NEW*

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