Grapevine June 1 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Dilled Vegetables

It's hard to believe it's June. The spring rains will eventually recede and things will dry out.

The first Sunday of the month is the usual slot for Market Jam with Josh. Josh is out of town so the Market Jam is next week. The Underskore Orchestra will be playing this Sunday instead.

Jane Luthy, owner of Coombs and Luthy and a Landscape Design and Garden Consultant, will be at the market this Sunday to answer your garden and landscape questions. Jane has 24 years experience in the Portland area. Have questions about your garden? Bring photos to the market and Jane will be happy to offer suggestions.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Strawberries season was slow to start this year but the berries are starting to come in. There were a few Hoods available last week and there should be some available this week as well. However, it will likely be next week before we see Hoods in large quantities. Asparagus, snow peas, rhubarb, and lettuces should all be in good supply. Other spring items like asparagus, pea tendrils, rhubarb, morel mushrooms, scallions, green garlic and lettuce will be good supply.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

IN
Blossom Vinegars
Boyco Foods
Chanka's Catering
Little Pots and Pans
Salubrious
Unger Farm

OUT
Ayers Creek Farm (back June 29)
Gales Meadow Farm (back late fall)
Kookoolan Farms (back next week)
Pitkin Winterrowd Farm (back late fall)
Souper Natural (back next week)

Cooking Ideas - Dilled Vegetables

This week's recipe comes from Connie Rawlings-Dritsas, owner of Blossom Vinegars. Connie's vinegar adds a nice flavor to the vegetables. Connie has many other recipes at her stall and on her website. Enjoy!

Dilled Vegetables
1 cup water
1/4 cup Blossom's Lemon Dill Vinegar
1/2 teaspoon salt
6 carrots, penny cut( or mixed vegetables, asparagus, or broccoli florets)

Place all ingredients in a covered saucepan. Cook until almost tender. Cool. Refrigerate in liquid until well chilled. Drain and serve cold.