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.