Thursday, December 13, 2007

Grapevine December 16 2007 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Pumpkin Bread

Thank you to everyone who came to an unscheduled market session last Sunday. We had a nice crowd and the snow flurries added a seasonal touch to the Holiday Market.

This Sunday is our last market for 2007. We will take a four week break and re-open on January 13, 2008. If you are looking for a place to buy farm direct in the interim, Portland Farmers Market is open until December 22nd and People's Co-op Farmers Market is open every Wednesday, 2pm-7pm.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Things slow down on the farms as we move closer to the winter solstice. There is still a lot of produce to choose from including, greens, winter squashes, carrots, turnips, parsnips, mushrooms and potatoes. This will be the last market for hydroponic tomatoes until about mid-February. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. Be sure to check the list throughout the weekend. I'll make changes as farmers phone them in.

Blossom Vinegars
Copper Crown
Gee Creek Farm
Kookoolan Farm

Ayers Creek Farm (back January 13)
Gales Meadow Farm (back in February)
Happy Harvest (back in April)
Rick Steffen Farm (back in January)
Square Peg Farm (back in January)
Stephens Farm (back in April)

Cooking Ideas - Pumpkin Bread

Here's a recipe to that uses up any extra pumpkin puree (or any other squash) that you have in the fridge. This bread is pretty pretty easy to make and the aroma from the spices is wonderful. Enjoy!

Pumpkin Bread

1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin puree
1/2 cup olive oil
2 eggs
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice

Preheat oven to 350 degrees.

Sift together the flour, salt, sugar, and baking soda. Mix the pumpkin, oil, eggs, water, and spices together, then combine with the dry ingredients. Mix just enough to blend wet and dry ingredients together.

Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a cake tester (or skewer) poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.