Thursday, July 10, 2008

Grapevine July 13 2008 Market

this week
- What's Coming To The Market This Week?
- Cooking Ideas - Stuffed Artichokes with Lemon Aioli

We had a last minute call last week from an old Hillsdale regular, DeNoble Farm. We were happy to find room for them and they return to the market this week with a lot of artichokes. Fro all of you who have been asking for an ice cream vendor, your search is over. Alotto Gelato starts serving gelato this Sunday at the market. As for music, Pam Beaty will be playing this week. All in all, it looks like we are in for another nice weekend.

See you on Sunday!

Eamon Molloy
Market Manager

What's Coming To The Market This Week?

It's party time for berry lovers this week. Blueberries, raspberries and strawberries will all be readily available. Blackberries will be around but not in large quantities yet. Cherries, mostly Bings and Rainiers, will be in good supply. Peaches are probably another week or two away from harvest but apricots are coming in.

As for vegetables, the variety is increasing as we finally get consistent summer weather. Snow peas, fava beans, sugar snap peas, lettuce, chard, zucchini and fresh onions will be plentiful. You'll also find artichokes, arugula, napa cabbage, green cabbage, carrots, beets, radishes and a lot more. Check the availability list for the complete list of who's coming this weekend and what they expect to be selling.

Alotto Gelato (*NEW*)
Blossom Vinegars
Deep Roots Farm
DeNoble Farm

Cherry Country (back next week)
Little Pots and Pans (back August 3)

Cooking Ideas - Stuffed Artichokes with Lemon Aioli

DeNoble Farm is bringing in wonderful artichokes right now. This recipe by Kelly Myers, co-chef du cuisine at Nostrana, is from Culinate. Kelly has also posted a good article on artichokes. Enjoy!

Stuffed Artichokes with Lemon Aioli

To eat these artichokes, pull off a leaf (scooping up a bit of stuffing) and then scrape off with your teeth the tender base of each leaf. When you get to the heart of the artichoke, it’s time to pick up a knife and fork.

2 large artichokes, prepared for stuffing and held in acidulated water
1/2 cup plain breadcrumbs
1/2 cup grated Pecorino Romano cheese
2 garlic cloves, minced
2 Tbsp. chopped parsley
1 tsp. chopped mint
3/4 cup extra-virgin olive oil
1/8 tsp. freshly ground black pepper
1 yellow onion, thinly sliced
1/4 cup water

Preheat oven to 375 degrees.

In a bowl, combine the breadcrumbs, Pecorino, garlic, parsley, mint, 3 Tbsp. olive oil, black pepper, and two pinches of salt. Taste the breadcrumb mixture to check for salt; you want it be slightly salty, as this is the seasoning and flavoring of the artichokes.

Drain artichokes and shake off excess water. Divide the stuffing in two. For each artichoke, sprinkle salt over artichoke heart and then drop in about half of the allotted stuffing. With one thumb, pry open each artichoke leaf and drop in a little stuffing. Continue until there is stuffing between all the bracts. Sprinkle any of the remaining breadcrumb mixture over the top of the artichokes.

Choose a heavy-bottomed, ovenproof pot with a tight-fitting lid that just fits the artichokes. Stew the onion in 2 Tbsp. olive oil over medium-low heat until translucent. Add a pinch of salt and 1/4 cup water, then bring to a simmer. Turn off heat and set artichokes in the pot on top of the onions, then drizzle the remaining 1 Tbsp. olive oil over them. Cover the artichokes and bake for 60 to 90 minutes, until a paring knife inserts easily.

Alternately, stew the onions in a skillet and then transfer them to a glass baking dish. Proceed as above, then cover the artichokes with parchment paper and then very tightly with foil.

Lemon Aioli

4 egg yolks, at room temperature
2 large garlic cloves, finely minced
1 cup extra-virgin olive oil
3-4 Tbsp. fresh lemon juice
Freshly ground black pepper

Put egg yolks and garlic in the bowl of a food processor. Process until egg yolks get frothy and lighter in color.
With the machine running, very slowly pour in the extra-virgin olive oil — at first drop by drop, and then in a very thin stream. Once the egg yolks have absorbed all the oil, add the lemon juice and salt and pepper to taste.