Thursday, May 22, 2008

Grapevine May 25 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Spring Vegetable Saute

Looks like we finally have normal weather for May. A few crops are still a bit behind normal harvest times but things are looking up. Deep Roots Farm returns this weekend. Stephens Farm snuck in last weekend with strawberries and should (hopefully) have more berries this weekend. This is the last weekend for Llama Mama and Must Love Dogs as they move to their summer markets. Look for them to return to Hillsdale in the late fall. If you are in Tillamook you can find Llama Mama where Chris is also the market manager. Must Love Dogs is at Parkrose Farmers Market on Saturday and Montavilla Farmers Market in SE Portland on Sunday.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Strawberries should be a bit more plentiful this week. Other spring items like asparagus, pea tendrils, rhubarb, scallions, green garlic and lettuce will be good supply. Spring onions showed up in small quantities last week and will be more readily available this Sunday. The same goes for basil. Kale, collards, chard and raab should be readily available as well. As for mushrooms, the first of the eastern Oregon morels will be coming in. According to Norma, these mushrooms are beautiful.

Check the availability list for the complete list of who's coming this weekend and what they expect to be selling. Note that Tastebud will not be making pizzas at the market this weekend but will have bagels and sandwiches.

Deep Roots Farm
Fraga Farms
Must Love Dogs

Ayers Creek Farm (back June 29)
Blossom Vinegars (back next week)
Little Pots and Pans (back next week)
Salubrious (back next week)
Unger Farm (back late May)

Cooking Ideas - Spring Vegetable Saute

There are many ways you can use vegetables coming into the market this week. A saute is one of the simplest and most flexible options. I've often tossed sauteed vegetables with pasta to make a quick meal and was already working on a recipe. But listening to a recent podcast from KCRW's Good Food reminded me how flexible sauteed vegetables can be. Evan Kleiman suggests a number of options including adding cooled vegetables to a salad and cutting lettuce into a chiffonade and adding it to the saute. There really is no one way (or wrong way) to serve sauteed vegetables. Enjoy!

Spring Vegetable Saute

Select a variety of vegetables (fresh onions or leeks, green garlic, asparagus, carrots etc.) and fresh basil or mint. Wash vegetables thoroughly and cut into 1 to 1 1/2 inch pieces. Heat 2 tablespoons of olive oil over medium high heat in a large saute pan or skillet. Starting with onions or leeks, saute until the vegetable softens. Add each vegetable one at a time (longer cooking vegetables first) as each softens in turn. The vegetables are ready when tender. Add the fresh herbs when the vegetables are nearly done, toss, add salt and pepper to taste.

Serving suggestions:
Toss the vegetables with pasta (penne is a particularly good choice)
Serve as a side dish
Cool to room temperature, toss with lettuce and serve as a salad