Grapevine May 11 2008 Market

this week
- What's Coming To The Market This Week?
- Food Front To Open In Hillsdale
- Cooking Ideas - Fettuccine Alfredo with Morels

We had a successful opening day last week. Nice weather, good music and great food all made for a successful day. The forecast calls for cloudy weather but at least the temperature will be above 45 degrees. It will be a good day to pick up some food for the week and plants for your garden.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Farmers are still feeling the effects of the long cold spell in April but more items are coming to market. Several varieties of lettuce should be available and several farms are bringing salad mixes too. Kale, collards, chard and raab should be in good supply. Asparagus will be plentiful as will leeks, pea tendrils, scallions, potatoes and onions. Rhubarb should continue to be in good supply. As for mushrooms, morels should be available as well as shitake and maitake. Early strawberries (grown under cover) will be available. Apples and pears will be available as will cider.

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

IN
Garden Color

OUT
Ayers Creek Farm (back June 29)
Blossom Vinegars (back next week)
Deep Roots Farm (back next week)
GreenGable Farm (finished for season)
Little Pots and Pans (back next week)
Salubrious (back late May)
Stephens Farm (back late May)
Unger Farm (back late May)

Food Front To Open In Hillsdale

Many of you have been stopping by the information booth to ask if Food Front was going to move into the former Wild Oats space. Food Front announced that they will be opening in that space this summer. A formal announcement will be made in front of the store on Monday, May 12, at 10 a.m. Everyone is invited to attend. Visit Food Front's website to read the press release and to learn how to become a member-owner.


Cooking Ideas - Fettuccine Alfredo with Morels

The morel mushroom is a springtime mushroom. It has a great earthy flavor which goes well with sharp cheeses. Cleaning morels can be a bit tricky. Try brushing off the grit and pine needles. If brushing doesn't remove all the grit then rinse the mushrooms with water and wipe dry. It's best to wash the mushrooms shortly before you are going to use them.

The following recipe is adds morels to a classic dish. This recipe doesn't use cream in the alfredo sauce. I think butter and Parmigiano-Reggiano make a nice sauce all by themselves. But if you really want cream in the sauce then add a little. Enjoy!

Fettuccine Alfredo with Morels
4 ounces morels, cleaned and halved or quartered (depending on size)
1 large shallot, finely chopped
1 clove garlic, finely chopped
2 tablespoons olive oil
1/3 cup water
5 tablespoons unsalted butter, cut into 5-6 pieces
1 lb. fettuccine
2 oz finely grated Parmigiano-Reggiano, about 1 cup
Salt
Pepper

Heat the olive oil in a saute pan over medium high heat. Add chopped garlic and shallots and saute until the shallots are appear translucent, about 3 minutes. Add morels and the water, cover and lower heat. Simmer for about 3 to 4 minutes. Remove cover, add a little salt and pepper, raise heat a little and cook until the mushrooms are tender and the liquid has nearly evaporated. Remove from heat.

Preheat oven to 200 degreees F. Melt butter in a heatproof serving bowl, about 5-10 minutes.

Cook fettuccine in a 6 to 8 quart pot of boiling salted water until al dente.

Drain fettuccine in a colander, reserving 1/2 cup of the cooking water. Immediately toss fettuccine with butter and salt in bowl, then slowly add 3/4 cup cheese, tossing constantly and adding enough of cooking water to keep pasta moist. Add cooked morels, add salt and pepper to taste, sprinkle with remaining cheese and serve.