Thursday, October 25, 2007

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.

Fraga Farm
Little Pots and Pans
Nonna's Noodles
Serious Bread *NEW*

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.