Grapevine December 2 2007 Market

this week
- What's Coming To The Market This Week
- Deborah Madison at The Market This Sunday
- Cooking Ideas - Indian-Style Sauté of Cauliflower and Greens

The Holiday market is this weekend and do we have a full house. All your favorite winter market vendors will be there plus craft vendors including Jerry Harris Woodturner, Cement Plant Art, Darris Dietz Pottery, Bedazzled Jewelry and much more. Chef and author Deborah Madison will be at the market too. Holiday music will be provided by Panache, Robert Gray Middle School's singing group.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The temperature drop is making life interesting for the farmers. You'll find apples, pears, walnuts, chestnuts, kale, winter squashes, carrots, greens, turnips, parsnips, potatoes and a whole lot more. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list. Be sure to check the list throughout the weekend. I'll make changes as farmers phone them in.

IN
Leslie's Gourmet Potato Salad Co. *NEW*
Vibrant Flavors (Oregon Dukkah)

OUT
Gales Meadow Farm (back in January)
Garden Color (finished for season)
Rick Steffen Farm (back in January)
Square Peg Farm (back in January)
Stephens Farm (back in April)
Zbeanz Coffee (back on December 16)

Deborah Madison at The Market This Sunday

Noted chef and author Deborah Madison will be at the Holiday Market on Sunday December 2nd. Copies of the Tenth Anniversary Edition of Vegetarian Cooking for Everyone will be available for sale.

Deborah is in town to take part in "Local Flavors - A Benefit for School Gardens" on Saturday Dec 1. The event is sold out but there is a drawing for two tickets to the dinner. Just register for a Culinate member account by noon on Friday November 30 and you will be entered in the drawing. The winner will randomly selected on Friday afternoon and will be contacted by email.


Cooking Ideas - Indian-Style Sauté of Cauliflower and Greens

Here's a recipe from Deborah Madison's Vegetarian Cooking for Everyone. Any of the cooking greens you'll find at the market this Sunday will substitute nicely for the spinach and watercress. Enjoy!

Indian-Style Sauté of Cauliflower and Greens
(From Vegetarian Cooking for Everyone by Deborah Madison)

Ingredients
3 potatoes, peeled and cubed
1/4 cup clarified butter or ghee
1 large onion, thinly sliced
1 small cauliflower, quartered and thinly sliced, including the stem
salt
2 tsp. chopped garlic
1/2 tsp. turmeric
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. mustard seeds
1 bunch spinach, stems removed
1 bunch watercress, large stems removed
1 small carrot, grated
Juice of 1 lime
Several pinches of garam masala
Cilantro sprigs for garnish

Steam the potatoes until tender. Heat 2 tablespoons of the butter in a wide sauté pan over medium-high heat. Add the onion and sauté until well browned, about 12 minutes. Remove and set aside. Melt the remaining butter in the same pan over high heat. Add the cauliflower, season with salt, and sauté until it begins to color in places, about a few minutes. Return the onion to the pan and add the garlic, spices, and potatoes. Lower the heat and cook until everything is heated through, about 4 minutes. Add the greens, carrot, and 1/2 cup water. Cover and cook until the greens are wilted, about a minute. Season with lime juice and a few pinches of garam masala, then turn onto a platter and garnish with the sprigs of cilantro.

Grapevine November 18 2007 Market

this week
- What's Coming To The Market This Week?
- Local Flavors" Benefit with Deborah Madison
- Cooking Ideas - Braised Brussels Sprouts with Shallots

We've got a full market this week, just in time for Thanksgiving. Pitkin-Winterrowd Farm and River Wave Foods return to the market this Sunday. We have two new vendors as well, Zoe's Cheesecakes and Leslie's Gourmet Potato Salad Co. You should be able to get just about anything you need for your holiday meal.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The fall harvest is in full swing. You'll find apples, pears, walnuts, chestnuts, kale, winter squashes, carrots, turnips, parsnips, Hamburg parsley and a whole lot more. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list. Be sure to check the list throughout the weekend. I'll make changes as farmers phone them in.

IN
Leslie's Gourmet Potato Salad Co. *NEW*
Pitkin-Winterrowd Farm
River Wave Foods
Wild Oregon
Zoe Ann's Cheesecakes *NEW*


OUT
Gales Meadow Farm (back in January)
Garden Color (finished for season)
Square Peg Farm (back in January)


"Local Flavors" Benefit with Deborah Madison

Our friends at Culinate, in association with Slow Food Portland, are hosting a benefit dinner with noted author and chef Deborah Madison.

"Feeding our minds, our bodies, and our children" is the theme of the "Local Flavors" dinner that will take place Saturday, December 1, at the University of Portland's Terrace Room.

Proceeds from the evening will go to Slow Food Portland's Slow Food in Schools committee to help fund garden-education programs in Portland Public Schools. You can read more about the dinner and purchase tickets here.

Cooking Ideas - Braised Brussels Sprouts with Shallots

There seems to be no middle ground when it comes to Brussels sprouts. People either like them or not. I've discovered that many who say they don't like Brussels sprouts haven't actually eaten them. Or worse, their one experience with Brussels sprouts was on a buffet line in a college cafeteria. It's time to give this vegetable a fair chance. Here is a fairly easy and quick recipe. Enjoy!

Braised Brussels Sprouts with Shallots

1 pound Brussels sprouts
3 shallots
1/2 cup water
1 tablespoon olive oil
salt and pepper

Preparing the Brussels Sprouts:
Trim the stem ends of the Brussels sprouts, remove any discolored leaves and cut in half.

Thinly slice the shallots. Place the shallots and the olive oil in a large skillet over medium heat. Sauté until shallots begin to brown. Remove shallots from skillet and set aside. Add water, sprouts and a little salt to the skillet. Turn heat up to medium high, cover skillet and simmer until sprouts are bright green, about 8 to 10 minutes. Remove cover and cook until liquid has evaporated and sprouts are tender. Remove from heat and stir in shallots. Salt and pepper to taste and serve.

Variation: Brussels sprouts and bacon is a classic combination. If you want, take 4 slices of bacon, chop it fine and cook with the shallots. Pancetta is a nice option too.

Grapevine November 4 2007 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Mashed Potatoes & Celery Root

This Sunday marks the beginning of the winter market season in Hillsdale. We run two markets a month from November through April. You can find the schedule below or pick one up at the market.

Several market vendors have been in the news recently. Norma Cravens was quoted in an article about wild mushrooms in Tuesday's FOODday section of The Oregonian. Anthony Boutard of Ayers Creek Farm was interviewed on the Culinate website. Both are good articles.

Looks like we're blessed with another sunny market this weekend. We return to Standard Time at 2am on Sunday so don't forget to set your clocks back.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Apples and pears will be available. Late Thursday afternoon, Matt Unger called and said he has strawberries. So there will be strawberries this Sunday. Chestnuts should be available this weekend as well.

Celery root, Jerusalem artichokes, parsnips and other roots are coming into the market now and should be readily available. Broccoli, romanesco, cauliflower and brussel sprouts will be in good supply too. For the complete list of who's coming this weekend and what they expect to be selling, check the availability list.

IN
Ayers Creek Farm
Cherry Country
Fraga Farm
Linda Brand Crab
Must Love Dogs (dog food) *NEW*
Nonna's Noodles
Unger Farms
OUT
Gales Meadow Farm (back in January)
Pitkin-Winterrowd Farm (back November 18)
River Wave Foods (back November 18)

Cooking Ideas - Mashed Potatoes & Celery Root

Celery root (celeriac) is a large, roundish root with a mild celery flavor. Mashing celery root to mashed potatoes. Adding a root vegetable like celeriac adds a whole new flavor to this side dish. Like mashed potatoes, this dish works well with meats, poultry and sausages. Enjoy!

Mashed Potatoes & Celery Root

1 celery root, trimmed, peeled and cut into cubes
2 pounds potatoes, peeled and cut into cubes
2 tablespoons unsalted butter
1 cup milk
salt
pepper

Put vegetables into a large pot and cover with water. Bring to a boil and cook until tender, 15-20 minutes. (Stir occasionally to keep vegetables from sticking to pot.) Drain, return to pot, add butter and mash. Add milk, a little at a time, stirring until desired consistency is reached. Salt and pepper to taste.