Thursday, November 01, 2007

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.

Ayers Creek Farm
Cherry Country
Fraga Farm
Linda Brand Crab
Must Love Dogs (dog food) *NEW*
Nonna's Noodles
Unger Farms
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

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.