Thursday, May 01, 2008

Grapevine May 4 2008 Market

this week
-What's Coming To The Market This Week?
- Cooking Ideas - Braised Baby Turnips

The market's seventh season starts this weekend. I feel less frenzied before Opening Day since we started going year round. At the same time I do feel a certain amount of anticipation for the return of weekly markets.

We will have free vegetable starts for the first 500 customers this Sunday. The return to the weekly schedule also means the return of the Market Jam. Josh Kadish will be playing this weekend so bring bring your song requests.

See you Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Several varieties of raab, chard, baby bok choy and kale will be the dominant greens. There may be some lettuce as well. Asparagus should be in good supply as should potatoes and onions. Rhubarb started showing up at the market last week and there should be plenty this week. As for mushrooms, morels should be available as well as shitake and maitake. Apples and pears will be available as will cider.

With the start of the new season, we have returning vendors and a few vendors adding new products. Salvador Molly's and Chanka Catering return to the market this week to join Savory et Sweet and Tastebud Farm in the ready to eat foods area. Sweet Briar Farm will start selling grilled sausages as well as its sausage and other pork products. Little Pots and Pans returns this week. Salubrious should be returning in a few weeks.

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

Blossom Vinegars
Chanka Catering
Copper Crown
Kookoolan Farms
Little Pots and Pans
Nonna's Noodles
Salmon Creek Hydroponics
Salvador Molly's

Ayers Creek Farm (back June 29)
Deep Roots Farm (back next week)
Garden Color (back next week)
Salubrious (back late May)
Stephens Farm (back late May)
Unger Farm (back late May)

Cooking Ideas - Braised Baby Turnips

Spring and fall are the best times to find baby turnips. There has been a lot of very nice baby Japanese turnips coming to the market for the past month. The nice thing about turnips is that you can eat the greens as well. Young turnips are especially easy to use since you don't have to peel them. The recipe below uses the whole turnip and doesn't involve much more than washing the vegetable and braising until tender. If only more things in life were this simple. Enjoy!

Braised Baby Turnips

Thoroughly wash turnips. Trim the end but leave the greens attached, removing only wilted or browned leaves. Put the roots in a large saucepan and add a little butter and some water. Braise covered until the roots are soft but not overcooked.

Note: If you are braising a lot of turnips then you can use a covered roasting pan in a 350 degree oven.