Grapevine June 29 2008 Market

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

Looks like we have a nice weekend coming up. Hot but at least it is seasonally correct weather. The Wilson Pool opens at noon on Sunday if you are looking for a place to cool off.

Ayers Creek Farm returns to the market this weekend after a several month hiatus. Little Pots and Pans and Salubrious are at the market this week too. A Hillsdale music regular, Pam Beaty will be playing this weekend, her first appearance this year. All in all, it is looking like a really good weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

If you've been thinking about making your own strawberry jam, this is the weekend to do it. The Hoods strawberries have great flavor and they are plentiful right now. Cherries will be in good supply. Bings and Rainiers are the varieties you'll most likely find at the market. Raspberries will be available in small quantities this weekend. Blackberries (greenhouse grown) will be available in small quantities as well.

As for vegetables, asparagus will be available but its season is winding down. The same goes for rhubarb. Snow peas, sugar snap peas, lettuce, chard, zucchini and fresh onions will be plentiful.

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

IN
Ayers Creek Farm
Little Pots and Pans
Salubrious

OUT
Sundance Lavender (back next week)

Cooking Ideas - Kebabs

When looking for something quick and easy to make on a hot summer day, kebabs are a good choice. Preparation is minimal (especially if you purchase cubed meat) as is the cooking time. The vegetable selection below is not set in stone. If you find something at the market that you want to usjavascript:void(0)e then by all means do so. Enjoy!

Kebabs
1 lb. meat (lamb, chicken or beef) cubed
1 lb. (approx) firm tomatoes, cut into 1 inch cubes
1 onion, cut into thick squares
4 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh thyme or oregano, chopped
salt and pepper, to taste
paprika (optional), to taste

Mix together oil, garlic and herbs. Set aside.

If you are using wooden skewers, soak them in water for at least 10 minutes. Heat grill. If using a charcoal grill, place grill about 4 inches from heat source.

Thread vegetables and meat alternately on skewers. Leave a little space between pieces. Brush skewers with oil mixture and season with salt, pepper and optional paprika to taste. Set aside while grill heats up.

Place kebabs on grill when the grill is hot. Brush them with a little more olive oil as they cook. Turn kebabs a few times and cook until they are brown on all sides and meat is tender, about 10 or 15 minutes.

Remove skewers from grill and place on a platter. Cover with a foil tent, let the skewers rest for about 5 minutes then serve.

Yield: 4 servings.

Grapevine June 22 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Chilled Cherry Soup

It took a long time but spring is finally here. Just in time for summer too. Cherries and Hood strawberries are in season and you'll find plenty of both at the market this weekend. More farms are returning to the market with the warmer weather. Liepold Farms came last week and Baird Family Orchards returns to Hillsdale this week. Ayers Creek Farm will be returning next week.

The Wilson Pool is now open for the summer. If you drive to the market, keep an eye out for small children in the parking lot. Despite the best efforts of their parents, excitement gets the best of some kids. Slow and easy through the lot is the safest way to go.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

There will be plenty of strawberries this week. A few raspberries may trickle in but it's unlikely. Cherries started coming in last week. There will be a lot more this week. Asparagus will be available but in smaller quantities as the season winds down. Lettuces, chard, scallions, green garlic and rhubarb will be good supply. Sweet onions, basil, cilantro and dill will be readily available as well.

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

IN
Baird Family Orchards
Gala Springs (*NEW*)

OUT
Ayers Creek Farm (back next week)
Little Pots and Pans (back next week)
Salubrious (back next week)


Cooking Ideas - Chilled Cherry Soup

I was dubious the first time I was served cherry soup. All doubt disappeared after the first spoonful. The cherries and sour cream work really well together. There are many variations on this dish and many call for sour cherries but why wait for the sour cherries? Enjoy!

Chilled Cherry Soup

3 cups cold water
1/4 cup sugar
1/2 teaspoon finely grated lemon zest
1/4 teaspoon cinnamon
1 1/4 pounds fresh cherries, pitted
2 tablespoons cornstarch
3 tablespoons sour cream
1 1/2 tablespoons heavy cream

Combine 3 cups water, sugar, zest, and cinnamon in a 3 quart heavy saucepan. Bring to a boil and boil for 2 minutes until sugar is dissolved. Add cherries, bring back to a boil, and boil for 2 minutes. Whisk cornstarch together with 2 tablespoons cold water in a small bowl, then whisk into boiling cherry mixture. Lower heat to a simmer and whisk until slightly thickened, about 2 minutes. Remove from heat and cool soup completely, uncovered. When cooled, refrigerate covered for at least 2 hours. Just before serving, whisk together sour cream and heavy cream in a small bowl. Ladle soup into four bowls and drizzle with cream mixture.

Grapevine June 15 2008 Market

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

I keep reading weather forecasts of sunny 70 degree weather but it's still cloudy and 52 degrees. We ended up with a really nice day last Sunday so I will keep the faith.

We have a lot going on this Father's Day weekend. Greg Clarke returns to the market this Sunday. We will also be sampling chocolate covered strawberries. We usually consider this event a customer appreciation event. This year I am calling this our Strawberry Appreciation Event. Hood strawberries are finally coming and I can't wait.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Hood strawberries are finally here. Cherries most likely will come in next week although a few farms may have limited quantities this week. Asparagus, snow peas, sugar snap peas, rhubarb, and lettuces should all be in good supply. Other spring items like asparagus, pea tendrils, rhubarb, morel mushrooms, scallions and spring onions 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
Kookoolan Farms
Little Pots and Pans
Salubrious

OUT
Ayers Creek Farm (back June 29)
Happy Harvest Farm (back next week)

Cooking Ideas - Crudites

The vegetables coming in this week- carrots, radishes, sugar snap peas - are ideal choices for a crudite platter. Some vegetables involve blanching while others can be eaten raw. Paired with your favorite dips and appetizers, a crudite platter is the ideal choice for a warm spring day. And we finally have a string of warm days coming. Enjoy!

Crudites

Fresh vegetables are the key to success for crudites. Presentation is also important. Select vegetables of different shapes and colors. Some vegetables require blanching.

Blanching is a straightforward process. Bring a large pot of water to boil, then cook each vegetable separately until it is softened but still crunchy. Remove the vegetable and dunk immediately in ice water to stop the cooking process. When cooled, remove from the ice water and pat dry.

Here are a few vegetables you can use along with preparation instructions. Feel free to add your own.

Asparagus - Snap off the tough ends of the asparagus and blanch for about a minute.

Broccoli (and cauliflower) - Cut into bite-sized florets. If you want, you can blanch for about a minute. If you have broccoli and cauliflower, blanch the vegetables separately.

Carrots - the new carrots coming in are the perfect size for crudites. Simply trim and peel.

Radishes - Choose ones with nice green tops. Keep the tops on and slice the radishes through the stem.

Sugar Snap Peas (and Snow Peas) - remove the string from the pod. Sugar snaps taste great raw or blanched. If blanching, remember that peas cook quickly, 30 seconds or less.

When arranging the vegetables, don't limit yourself to a platter. Use glasses to hold the carrots or bowls to hold the radishes. Have fun with your food.

Grapevine June 8 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Tortellini with Fresh Peas and Ham

We've got a full schedule at the market this weekend. Josh Kadish is back with his monthly Market Jam. Ivy Manning will be at the market this weekend. Ivy is a local chef and food writer whose writings and recipes have appeared in Culinate, Edible Portland, The Oregonian and Willamette Week. Ivy has just published a new cookbook, The Farm to Table Cookbook: The Art of Eating Locally. Ivy will be demonstrating a recipe from the book and will have books available for sale. Ivy provided us with a recipe which you'll find below.

The wet, cold spring continues to plague market farmers. Liepold Farms and Baird Orchards will be back to the market as soon as their fruits are ready to harvest.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

Hood strawberries are probably about two weeks away. There will be a few flats of Hoods but not much. There should be a good supply of Albions and Seascapes to satisfy your strawberry cravings in the meantime. Asparagus, 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.

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

IN
Savory et Sweet
Souper Natural

OUT
Ayers Creek Farm (back June 29)
Little Pots and Pans (back next week)
Salubrious (back next week)

Cooking Ideas - Tortellini with Fresh Peas and Ham

As mentioned earlier in the newsletter, Chef Ivy Manning will be conducting a chef demonstration and signing books at the market this Sunday. Ivy passed on the recipe below which you will also find in her book. Enjoy!

Tortellini with Fresh Peas and Ham in a Creamy Tarragon Sauce
(from The Farm to Table Cookbook: The Art of Eating Locally by Ivy Manning)

This is a great dish to celebrate the first English peas that come to the market in spring.

1 tablespoon olive oil
2 tablespoons finely chopped shallot
1/3 cup dry vermouth or dry white wine
4 ounces Black Forest ham, rind removed, julienned
2 tablespoons fresh tarragon leaves, stemmed and finely chopped
2 cups cream
1 pound fresh cheese tortellini
Salt and freshly ground black pepper
1 cup shelled English peas
2 pinches nutmeg
1/2 cup grated Parmesan cheese

Heat the olive oil in a large sauté pan over medium-high heat; add the shallot and sauté until softened, about 3 minutes. Add the vermouth and simmer until almost all the liquid is gone. Add the ham, tarragon, and cream; bring to a gentle simmer over medium heat until thickened slightly, about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the tortellini and reduce the heat to maintain a simmer (Do not cook in rapidly boiling water or the pasta may burst open). Cook until tender, 3 to 7 minutes depending on their size and the thickness of the pasta.

Drain the tortellini and transfer to the cream sauce; stir in the peas and nutmeg and cook for 1 minute. Season with the salt and pepper, sprinkle with the cheese, and serve.