Thursday, October 04, 2007

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.

Cherry Country
Happy Harvest
Pine Mountain Ranch

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

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

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.