Thursday, June 26, 2008

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.

Ayers Creek Farm
Little Pots and Pans

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!

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.