Thursday, May 15, 2008

Grapevine May 18 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Sesame Noodles With Asparagus Tips

With predicted temperatures in the 80s and 90s, it's hard to believe that we had near freezing temperatures just three weeks ago. I'm more than ready for spring weather but not quite ready for summer.

We've a full market this weekend. Greg Clarke, a longtime market favorite, will be playing this Sunday. Fellow HBPA member, Hillsdale Chiropractic & Rehabilitation Center, will be tabling this weekend. Food Front will also be at the market to answer questions about the store plans and membership.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Strawberries should be a bit more plentiful this week. Other spring item like asparagus, pea tendrils, rhubarb, scallions, green garlic and lettuce will be good supply. Kale, collards, chard and raab should be readily available as well. Spring onions showed up in small quantities last week and should be more readily available this Sunday. As for mushrooms, morels should be available as well as shitake, nameko and maitake.

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

Blossom Vinegars
Little Pots and Pans

Ayers Creek Farm (back June 29)
Deep Roots Farm (back next week)
Fraga Farms (back next week)
Must Love Dogs (back next week)
Stephens Farm (back late May)
Unger Farm (back late May)

Cooking Ideas - Sesame Noodles With Asparagus Tips

We are in the middle of a kitchen remodel at home so testing recipes is a near impossible task right now. Fortunately, our friends at Culinate can provide me with cooking ideas. The following recipe is from Deborah Madison's Vegetarian Cooking For Everyone. Follow this link to read Deborah's introduction and other recipes. Enjoy!

Sesame Noodles with Asparagus Tips (from Vegetarian Cooking For Everyone)

1/4 cup sesame oil
3 Tbsp. dark sesame oil
7 Tbsp. soy sauce
3 Tbsp. Chinese black or balsamic vinegar
3 1/2 Tbsp. dark brown sugar
2 tsp. salt
2 tsp. chili oil
1 Tbsp. minced ginger
1 garlic clove, finely chopped
3/4 cup chopped cilantro

Noodles and asparagus
2 lb. asparagus, trimmed and thinly sliced on a diagonal
1 (14 oz.) package thin Chinese egg noodles
10 scallions, including the firm greens, thinly sliced
1/4 cup sesame seeds, toasted until lightly browned

Mix the marinade ingredients together, stirring to dissolve the sugar.

Bring a large pot of water to a boil. Add salt and the asparagus. Cook until bright green and tender but still firm, just a few minutes. Scoop the asparagus out, rinse it under cold water, and set on a towel to dry.

Pull the noodles apart with your fingers, add them to the boiling water, and give them a quick stir. Boil until tender but not overly soft, tasting them often as they cook. It should take only a few minutes. Pour the noodles into a colander and immediately rinse under cold water. Shake off the excess water.

Toss the noodles with all the marinade and most of the scallions, sesame seeds, and asparagus. Mound them in a bowl or on a platter, then garnish with the remaining asparagus, scallions, and sesame seeds.