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.