Thursday, November 15, 2007

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.

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

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.