Grapevine 28 October 2008 Market

this week
- What's Coming To The Market This Week?
- Winter Schedule
- Cooking Ideas - Fettucine with Chard & Mushrooms

We've several things happening at the market this weekend. Thank goodness we will have nice weather. Here's what's happening:

As you can tell from the above image, Halloween is coming up. Chris Douglas will be sharing some of her pumpkin decorating ideas this weekend.

The Hillsdale Alliance starts collecting books this Sunday. Alliance volunteers will be accepting books at the SW Capitol Hwy entrance of the market.

The Sandals vocal quartet will be performing at 11:30 this Sunday.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples and pears will be available. The sunny weather for most of this week may yield us one more week of strawberries.

As for vegetables lettuce, kale, chard and other greens, carrots, potatoes, all should be readily available. Celery, cucumbers and eggplant should be 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
Fraga Farm
Little Pots and Pans
Nonna's Noodles
Serious Bread *NEW*
Tastebud

OUT
Ayers Creek Farm (back next week)
Cherry Country (back in November)
Linda Brand Crab (back in November)
River Wave Foods (back in November)

Winter Schedule

Cooking Ideas - Fettucine with Chard & Mushrooms

The rains we've had this month have brought back wild mushrooms in all their glory. Porcini, chanterelles, cauliflower mushrooms, there are many mushrooms to choose from right now. Here's a recipe that uses mushrooms and Swiss chard which is readily available right now. Enjoy!


Fettucine with Swiss Chard & Mushrooms
1 lb mixed fresh mushrooms
1 bunch Swiss chard
3 tablespoons olive oil
1 lb fettucine
salt and pepper
4 tablespoons grated Parmesan
extra Parmesan for the table

Use a damp paper towel to wipe the mushrooms clean. Trim the stems if necessary. If you're using a few porcini mushrooms, chop them coarsely. Otherwise, slice the mushrooms.

Set a pot of water to boil. Clean the chard then separate the stalks from the leaves. Once the water boils, add the chard stalks, wait a minute, then add the leaves. Cook until the stalks are tender which should be only a few minutes. Drain in a colander and rinse with cold water to stop the cooking process. Remove from the colander and chop coarsely.

Heat the olive oil in a large saute pan on medium-high. When the pan is ready, add the mushrooms. Saute the mushrooms for 5-6 minutes, lower heat to medium, then add the chard. Stir together and cook for another 4-5 minutes. Remove pan from heat.

Cook pasta according to package directions. Drain but leave the pasta wet. Add pasta to vegetables. Sprinkle with Parmesan. Toss and serve.

Note: The above recipe is for store bought fettucine. If you are using Nonna's Noodles' fettucine, ask Sarah-Beth how much to use.

Grapevine October 21 2007 Market

this week
- What's Coming To The Market?
- Winter Market Schedule
- Cooking Ideas - Pumpkin Bread

I've received several phone calls this week about the Hillsdale Alliance Book Sale. The Alliance Book Sale will be held on December 9th in the the new Watershed building located at the corner of SW Capitol Hwy and SW Bertha Ct. Alliance volunteers will start collecting books at the market on October 28th.

Weather permitting, Pam Beaty will join us one more time this Sunday. Rain or shine, most of your favorite vendors will be at the market this weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Given the upcoming stormy weather, grapes, strawberries and raspberries may or may not be available this week. Apples and pears should be in good supply though.

As for vegetables lettuce, kale, chard and other greens, carrots, potatoes, all should be readily available. Celery, cucumbers and eggplant should be available as well. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list. Thanks to a nifty web service called Twitter, I can send last minute updates to the page with a cellphone. Check the "Market Updates" section in the sidebar for any Sunday morning updates.

IN
Blossom Vinegar
Happy Harvest

OUT
Ayers Creek Farm (back in November)
Chanka Catering (finished for season)
Cherry Country (back in November)
Fraga Farm (back next week)
Linda Brand Crab (back in November)
Little Pots and Pans (back next week)
Nonna's Noodles (back next week)
River Wave Foods (back in November)
Tastebud (back next week)
Two Brothers Chocolate (back in December)
Unger Farm (finished for season)

Winter Market Schedule

The market's fifth winter season starts in November. During the winter season (November to April), the market will be open two weekends per month. The winter dates are:

November 4, 18
December 2, 16
January 13, 27
February 10, 24
March 16, 30
April 13, 27

Cooking Ideas - Pumpkin Bread

Pumpkin and the other winter squashes have a variety of uses, from stews and purees to simply roasting in the oven. Pumpkin puree, (and purees made with butternut squash or Kubocha squash) also make great quickbreads. To make pumpkin puree, cut a pumpkin in half, scoop out the seeds and stringy stuff out of the center,then the pumpkin cut side down on a lined baking sheet. Bake at 350°F until soft, 45-60 minutes. Cool, scoop out the flesh. You can freeze the puree you don't use for another time or double the recipe and make two loaves. Enjoy!

Pumpkin Bread
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
8 tablespoons unsalted butter, melted and cooled
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts

1 Preheat oven to 350°F . Stir together the flour, salt, sugar and baking soda.

2 Mix the pumpkin, melted butter, eggs, water, and spices together, then combine with the dry ingredients. Mix until combined. Stir in the nuts.

3 Pour into a well-buttered 9x5 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Grapevine October 14 2007 Market

this week
- What's Coming To The Market This Week?
- Winter Market Schedule
-Cooking Ideas - Roasted Red Potatoes with Wilted Greens

As we move toward winter, many of you have noticed a few of your favorite farms aren't at the market. It's just the normal course of the season. Other farms will start selling again when their winter crops start coming in.

Looks like we will have decent weather on Sunday. it's been a bit blustery the last few weeks. Greg Clarke will be playing this Sunday. Greg was rained out a few weeks ago. It will be good to hear him play one more time before the winter season starts.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Although the season is nearly over, there will be strawberries and raspberries available this week. Apples and pears should be in good supply too.

There will be a wide variety of vegetables coming in. Lettuce, kale and other greens, carrots, potatoes, all should be readily available. Green beans, cucumbers and eggplant should be 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
Brownie Farm *NEW BAKERY*
Fraga Farm
Little Pots and Pans
Unger Farm

OUT
Ayers Creek Farm (back in November)
Cherry Country (back in November)
*LATE ADDITION - Happy Harvest (back next week)*
River Wave Foods (back in November)

Winter Market Schedule

The market's fifth winter season starts in November. During the winter season (November to April), the market will be open two weekends per month. The winter dates are:

November 4, 18
December 2, 16
January 13, 27
February 10, 24
March 16, 30
April 13, 27

Cooking Ideas - Roasted Red Potatoes with Wilted Greens

Roasted potatoes are easy to prepare and don't really take any more time than store bought oven fries to prepare. It isn't difficult to spice up roasted potatoes either as you can see from this dish. This recipe uses arugula which is readily available right now. Enjoy!

Roasted Red Potatoes with Wilted Greens

2 lbs small red potatoes
1 medium red onion, halved lengthwise and cut lengthwise into 1/2-inch-thick slices
2 tablespoons olive oil bunches arugula, washed and coarse stems discarded
cider vinegar, to taste

Preheat oven to 450°F.

Cut potatoes in half. Cut larger potatoes into quarters Toss potatoes and onion slices with oil in a bowl. Transfer potatoes and onions to a shallow baking pan and roast in middle of oven, stirring occasionally, until lightly browned and tender, about 20-25 minutes.

Transfer hot potatoes and onions to a bowl. Add arugula, vinegar, salt and pepper to taste, tossing until greens are wilted.


Serve dish warm or at room temperature.

Grapevine October 7 2007 Market

this week
- What's Coming To The Market This Week?
- Winter Market Schedule
- Cooking Ideas - Vegetable Fritters


It always amazes me how quickly the seasons change. A few weeks ago it was 80 degrees. Then we pass the autumn equinox and everything changes. Hot drinks like coffee, tea and cider become more of a necessity when setting up the market on Sunday.

I've been getting quite a few questions about the market schedule. As always, we are open weekly through the month of October. We switch to the twice monthly schedule in November. The market dates for November through April are below.

This Sunday is the first Sunday of the month which means Market Jam with Josh Kadish, weather permitting.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The rain has taken its toll on the berries. There will be few berries available this week. Peaches and nectarines are just about done as well. Apples and pears will be readily available though.

As for vegetables, winter squash will be readily available. Lettuce, kale and other greens, carrots, potatoes, eggplant, all should be readily available. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Cherry Country
Happy Harvest
Pine Mountain Ranch

OUT
Ayers Creek Farm (back in November)
Chanka Catering (back next week)
Fraga Farm (back next week)
Little Pots and Pans (back next week)
River Wave Foods (back in November)
Unger Farm (back next week)

Winter Market Schedule

The market's fifth winter season starts in November. During the winter season (November to April), the market will be open two weekends per month. The winter dates are:

November 4, 18
December 2, 16
January 13, 27
February 10, 24
March 16, 30
April 13, 27

Cooking Ideas - Vegetable Fritters

From tempura in Japan to fritelle di verdura in Italy, almost every cuisine has a batter fried vegetable dish. Vegetable fritters are pretty easy to make. There are plenty of vegetables to choose from this time of year too. There are just a few things to remember about fritters. The batter should remain a bit lumpy, not well blended. Batter-fried foods can get soggy so remember to cook the vegetables in small batches. Enjoy!

Vegetable Fritters

Vegetable oil for frying

Batter:
1 egg
1 cup ice cold water
1 cup all-purpose flour
1/2 teaspoon baking soda

Vegetables:
1 carrot, cut in half crosswise then thinly sliced lengthwise
1 zucchini, cut in half crosswise then thinly sliced lengthwise
1 onion, peeled and cut into 1/4 inch slices
1 green pepper, seeded and cut into 8 lengthwise pieces
8 cauliflower florets
1 small eggplant, sliced crosswise into 1/4 inch slices

Sift together the baking soda and flour and set aside. Put egg in a bowl and beat smooth. Add water. Add the dry ingredients and beat a few times to mix. Set batter aside while oil heats.

Pour oil into a large frying pan or wok to a depth of 1 inch. Heat oil until it reaches a temperature of 350 degrees. Cook vegetables in batches, a few minutes per side until nicely brown. Remove vegetables with tongs or a slotted spoon and drain on several layers of paper towels. Skim oil between batches to remove bits of vegetable and batter. Serve immediately with lemon wedges or your favorite dipping sauce.