Grapevine January 27 2008 Market

this week - What's Coming To The Market This Week? - Cooking Ideas - Zuppa Bastarda

Looks like we've got a cold market day this Sunday. No problem. Zbeanz will have plenty of coffee while Tastebud and Savory et Sweet will have something hot for you to eat. Farmers are thawing out their equipment and harvesting today and tomorrow. There will be plenty of locally grown, raised and produced foods for you to buy. What's a little snow?

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

This week's cold weather makes harvesting very difficult. Winter greens will be limited this week but there kale, mache and field salad will be available. Root vegetables like potatoes, celeriac and turnips should be in good supply. Draper Girls Farm still have apples and pears and will be bringing cider. Honeyhill Nursery is coming back to the winter market this Sunday with a nice selection of hellebores. Nonna's Noodles is back this Sunday too. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. As always, be sure to check the list throughout the weekend.

IN
Crabapple Company
Honeyhill Nursery
Nonna's Noodles

OUT
Blossom Vinegars (back in April)
Copper Crown (back Feb 24)
Gales Meadow Farm (back in February)
Happy Harvest (back in April)
Rick Steffen Farm (back in February)
Stephens Farm (back in April)
Tastebud (back Jan 27)

Cooking Ideas - Zuppa Bastarda

I was struggling with what I could write about this week. I was thinking about parsnips until Tuesday's Oregonian came out with a good article by Leslie Cole. So I started contemplating writing something using cabbage until I read Mark Bittman's recipe for cabbage salad in Wednesday's New York Times. I gave up on vegetables. A hot dish llke a soup or stew sounded good for a winter weekend. Then I remembered a recipe Ayers Creek Farm sent a few weeks ago based on a recipe Anthony and Carol were given by Cathy Whims at Nostrana. Simple, flavorful, and filing Zuppa Bastarda is a great winter soup. Enjoy!


Zuppa Bastarda "Bastard Soup"

Anthony Boutard's explanation of this soup's name:

Bastard soup is so named because it uses black beans, which are called fascistini in honor of what Elda Cecchi calls "that black shirted bastard who brought Italy to the brink of destruction during WWII." On the positive side, it is very easy to prepare. "All you need," she says, "are good fascistini beans, some stale bread, and-above all-some exceptionally good extra virgin olive oil. Il gioco e fatto!" The game is won.

1 ¼ cups dried black beans, soaked
7 cloves garlic, peeled
1 medium red onion, peeled
2 tsp dried crumbled sage
8 ¾-inch thick slices peasant bread, stale or toasted
Salt to taste
4 Tbs extra virgin olive oil
Freshly ground black pepper
4 Tbs basil pesto

1.Drain the beans and place in a soup pot along with 5 cloves of the garlic, the onion, sage and enough water to cover by 2 inches. Heat to boiling over medium heat. Reduce the heat to low, cover and cook for 1 ½ hours. Add more water if necessary. Salt at the halfway mark.

2. Cut the remaining garlic cloves in half. Using half a clove for each 2 slices of bread, rub the bread with the cut sides of the garlic until the bread is perfumed with the odor. Divided the slices among 4 bowls and top each with 1 Tbs of the basil pesto.

3. Pour the bean soup into the bowls over the bread. Serve hot.

Grapevine January 13 2008 Market

this week
- What's Coming To The Market This Week?
- Bread Baking Class at Fressen Bakery
- Cooking Ideas - Carrot Salad

Happy New Year!

It seems like a long time since the last market but it has only been 4 weeks. My pantry is pretty low so I am looking forward to this weekend's market.

We have a few new and returning vendors this weekend. Square Peg Farm from Forest Grove joined us last year during the winter season and are returning this winter. An old market favorite, Oregon Gourmet Cheese from Albany returns this Sunday too. Draper Girls Country Farm from Parkdale joins the Hillsdale Farmers Market this Sunday with cider, apples, pears and lamb. GreenGable Garden from Philomath joins the market this Sunday with fresh-cut flowers. Stop by and say hello and welcome back.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

The market farmers have had an interesting time preparing for this weekend's market. There is plenty of produce to harvest - kale, spinach, collards, carrots, turnips, parsnips, mushrooms, potatoes. But between the rain, freezing temperatures and the occasional snowfall, some have had a hard time getting into the fields. Most now are able to harvest now so there should be a good selection to choose from. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. As always, be sure to check the list throughout the weekend.

IN
Ayers Creek Farm
Draper Girls Country Farm *NEW*
GreenGable Farm *NEW*
Oregon Gourmet Cheese
Square Peg Farm

OUT
Blossom Vinegars (back in April)
Crabapple Company (back in April)
Farris Seaman Plants (back in February)
Gales Meadow Farm (back in February)
Happy Harvest (back in April)
Rick Steffen Farm (back in February)
River Wave Foods
Stephens Farm (back in April)
Tastebud (back Jan 27)
Zoe Ann's Cheesecakes (back Jan 27)

Bread Baking Class at Fressen Bakery

Edgar Mullin-Loesch, owner of Fressan Bakery is offering a baking class. Here's your chance to learn how to make a few of your favorite German style breads.

Fundamentals of Bread Baking
January 27th and February 10th
11am - 4 pm

This class will focus on the basics of bread baking with an emphasis on traditional German-style breads by using only the four key ingredients found in most breads: water, flour, salt, yeast or sourdough. Learn what type of flour to use and how to manipulate yeast or sourdough to create your own loaf. We will be covering sourdough, sponge, or straight dough methods through the vollkornbrot, potato bread, and pretzels.
This class will be approximately 5 hours, with lunch being provided at the end along with a review and tasting of all the product demonstrated during the class.
$75

If interested please call the bakery at 503.628.0610
or email: edgar (at) fressenartisanbakery.com
Space is limited to the first 8

Cooking Ideas - Carrot Salad

Carrot salads make a nice change from green salads. The salad has a nice crunch and carrots absorb different flavors very nicely. With all the great braising greens available right now, try serving cooked greens and carrot salad. Enjoy!

Carrot Salad
1 lb. carrots, peeled and shredded (about 4 cups)
1 tablespoon lemon juice
3 tablespoons olive oil
2 tablespoons chopped parsley
salt and pepper, to taste

Stir together the lemon juice, salt and pepper in a bowl. Whisk in olive oil. Add carrots, parsley and toss. Let salad stand for 10-15 minutes. Taste and adjust seasonings as needed.

Variations: Add 1 teaspoon grated ginger and a little cayenne for a spicier salad.